Ali Baba House of Kebab
1155 W SR 434 #105, Longwood, FL 32750 · Permanent Food Service · License 6903233
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection3 high priority (1 fixed by the Oct 6 follow-up, 2 fixed on the spot), 7 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
More time given
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
More time given
- First visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
WALK IN COOLER: - lamb broth (45°F - Cold Holding); - cooked lamb (45°F - Cold Holding); - cooked rice (45°F - Cold Holding); - raw chicken (46°F - Cold Holding) Operator states less than 4 hours.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
- raw shell eggs over cooked eggplant at cookline cooler, employee moved
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
- adhesive remover stored on shelf with coffee equipment
Fixed on the spot
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
- lamb thawing in standing water. Operator turned on faucets
Fixed on the spot
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
- unwashed peppers over cooked stew at cookline cooler.employee moved
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
- unsealed concrete throughout kitchen
Floor area(s) covered with standing water.
- next to ice machine
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.