KHAN BABBA

Name: KHAN BABBA
Address: 1755 N UNIVERSITY DR, PLANTATION, FL, 33322, US
Rating: 75.9

1755 N UNIVERSITY DR, PLANTATION, FL 33322

License #1619450

🥙 Mediterranean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

75.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

KHAN BABBA in PLANTATION currently holds an InspectFL Health Score of 75.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, inspectors documented 37 total violations — 7 critical, 5 major, 25 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 24, 2026 shows 7 observation rows: 1 critical, 0 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put on hairnet and then engaged in food preparation without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee put on hair restraint during inspection.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen next to prep table soiled.
[02D-01-5] Working containers of flour removed from original container not identified by common name.
[08B-12-5] Stored food not covered in walk in cooler. Covered during inspection.
[08B-38-4] Containers of food stored on floor in walk in cooler.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing dangling bracelet

Disposition: Inspection Completed - No Further Action
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.. Knives next to triple sink in kitchen.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing dangling bracelets.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine chemicals test kit.
[36-73-4] Floor soiled/has accumulation of debris. Kitchen floor soiled with grease and food debris
[02D-01-5] Working containers of flour removed from original container not identified by common name. Labeled during inspection.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes stored on prep table in kitchen. Manager stored in sanitizer bucket.
[25-05-4] Single-service articles improperly stored. Sleeve of to go container stored on floor in hallway. Elevated during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Hood filters soiled 2) Shelf next to stove in kitchen soiled. 3) Corn Starch, peas and Flour containers soiled. 4) Bottom shelf next to oven in kitchen soiled.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked paper from floor and proceeded to grab a container of ready to eat food without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw Shell eggs stored above container of cut bell peppers in Falcon reach in cooler under cook line flip top. Manager moved eggs to another cooler.
[08B-38-4] Cases of sodas stored on floor in hallway.

Disposition: Administrative complaint recommended
[14-11-5] Equipment in poor repair. Shelf storage in dry storage are had an accumulation of rust.
[08B-47-4] Food not stored at least 6 inches off of the floor. In the walk in cooler dough and produce stored on the floor.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Dry storage lid for salt and flour solid with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooking filter at cook line had substantial debris and soiled.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Food handling device stored in soiled area under oven.
[25-05-4] Single-service articles improperly stored. Ketchup packages under prep table floor. Employee removed to shelf.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Womens bathroom slow draining hand wash sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink blocked by chair.. employee removed.
[36-73-4] Floor soiled/has accumulation of debris. Floors were soiled with food debris through out the kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Located at flip top near cook line.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. American cheese not opened by operator 2 days ago but not dated.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. A total of 13 knives stored between sink and wall as well as 5 at the cook line.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours.In the walk in cooler per operator food marinated and keep it overnight. chicken (46F - Cooling from ambient ) see stop sale.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not available on site. Emailed poster.
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours.In the walk in cooler per operator food marinated and held overnight.chicken(46F- cooling from ambient.)See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs were stored next to boiled ready to eat eggs and over open container of milk.Operator place in proper position.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl left in bag of rice without handle.Asked operator to remove.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (68F - Cold Holding) left to ambient temperature less than 4 hours.placed in walk in cooler to chill.
[10-20-4] In-use tongs stored on equipment door handle between uses. 3 tongs stored on stove handle.

Community reaction

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Community pulse