KABABI CAFE BY KULUCK

Name: KABABI CAFE BY KULUCK
Address: 3828 N UNIVERSITY DR, SUNRISE, FL, 33351, US
Rating: 81.3

3828 N UNIVERSITY DR, SUNRISE, FL 33351

License #1622813

☕ Café/Breakfast ℹ️

81.3 Grade C / 100

Mixed Health Record

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Latest inspection

November 17, 2025 · 7 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

KABABI CAFE BY KULUCK in SUNRISE currently holds an InspectFL Health Score of 81.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on November 17, 2025. Across those visits, inspectors documented 36 total violations — 14 critical, 6 major, 16 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 5, 2025

The latest inspection on November 17, 2025 shows 7 observation rows: 2 critical, 2 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

71%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

KABABI CAFE BY KULUCK has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 80F water at cook line. Operator removed
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in 2 door reach in cooler
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed sanitizing rags in unclear murky
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Observed sanitizer container empty. Operator restocked. Dishwasher now at 100ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed frozen raw skewers of fish and shrimp in reach in freezer over multiple frozen ready to eat items such as box of chicken tenders and open bags of gyro
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced/restocked on both hand wash sinks in kitchen
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed multiple soups in freezer, time mark not labeled. As per operator soups in 2 door reach in freezer made 11-14-25. Operator began writing the correct date for soups

Disposition: Warning Issued
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. At Hand sink in dessert area off bake shop, clean carafes and pitchers directly below soap and paper towel dispensers. Manager moved items to under counter.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by ice machine not stored inverted. Manager inverted bucket.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At salad station, knife and spoons in container of standing water. Manager dumped water.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in cold case just outside bake shop.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand sink at far end of cookline. Sign provided to be posted.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading 10ppm chlorine. Employee corrected to 100ppm chlorine.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine reading 0ppm chlorine after multiple attempts.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In Victory reach in cooler at far end of kitchen, tray of raw ground beef skewers above tray of cooked spinach and container of boiled potatoes. Manager rearranged items for proper separation.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At far end of cookline, under no temperature control, half flat raw shell eggs (89F - Ambient) on top of stand mixer. Per employee out of cooler approximately 1 hour. Employee moved eggs back to reach in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned sauces in Samsung reach in freezer not date marked.