SHAHS OF KABOB

Name: SHAHS OF KABOB
Address: 14487 S DIXIE HWY, PALMETTO BAY, FL, 33176, US
Rating: 89.1

14487 S DIXIE HWY, PALMETTO BAY, FL 33176

License #2330520

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

89.1 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

SHAHS OF KABOB in PALMETTO BAY currently holds an InspectFL Health Score of 89.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on November 10, 2025. Across those visits, inspectors documented 20 total violations — 7 critical, 5 major, 8 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 November 10, 2025 shows 11 observation rows: 5 critical, 2 major, and 4 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.

Location + actions

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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
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hummus (48F - Cold Holding) at front counter, as per operator for over 4 hours. Operator discarded product.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed employees Ken and Rafiu hired less than 60 days.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor underneath dish machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-16-4] Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Observed interior of reach in freezer soiled in back area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hummus (48F - Cold Holding) at front counter, as per operator for over 4 hours. Operator discarded product.
[08B-38-4] Food stored on floor. Observed box of raw lamb stored on floor inside walk in cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for 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. Observed Dishwasher (Chlorine 0ppm). Operator replaced sanitizer for final concentration Dishwasher (Chlorine 100ppm)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter (100F - Hot Holding) at cook line, as per operator for 30 mins.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw ground beef inside walk in cooler.

Community reaction

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Community pulse