TARKA KARAHI AND KABAB

Name: TARKA KARAHI AND KABAB
Address: 7881 W SAMPLE RD STE C, CORAL SPRINGS, FL, 33065, US
Rating: 38.7

7881 W SAMPLE RD STE C, CORAL SPRINGS, FL 33065

License #1606863

🥙 Mediterranean ℹ️

38.7 Grade F / 100

Failing Health Score

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Latest inspection

October 7, 2025 · 10 findings · 0 critical

Routine - Food

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Quick take

TARKA KARAHI AND KABAB in CORAL SPRINGS currently holds an InspectFL Health Score of 38.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 7, 2025. Across those visits, inspectors documented 104 total violations — 14 critical, 21 major, 69 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 7, 2025 shows 10 observation rows: no critical rows, 4 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

104

Coverage note

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TARKA KARAHI AND KABAB has a rough inspection history. Would you risk it?

F record

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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: Met Inspection Standards
[31A-11-4] Handwash sink used for purposes other than handwashing. Employees use kitchen hand sink to dump food as by evidence of food debris in hand sink
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Water leaking from ceiling in dining rooom
[14-33-4] Dish rack shelves with rust that has pitted the surface.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Operator removed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. 1. Microwave soiled with food debris 2. Interior of over soiled with food debris. Operator began cleaning oven and microwave
[08B-12-5] Stored food not covered. Stored raw chicken and raw beef in walk in cooler 1 not covered. Operator began covering food
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Food thawing in standing water. Operator began running water
[11-01-5] Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Reviewed food borne illnesses with operator
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled. Multi purpose cleaner spray bottle unlabeled. Operator labeled

Disposition: Warning Issued
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled at cook line
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in kitchen and host stand in disrepair
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open drink on prep table in kitchen. Operator discarded drink
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee at cook line no hair restraint. Employee put on hat
[36-24-5] Hole in or other damage to wall. Holes in wall in kitchen
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in glass cooler
[08B-12-5] Stored food not covered. Raw chicken in walk in freezer not covered
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw goat thawing under standing water. Operator turned on water
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired Dec 1 2024. Operating renewed license over phone during inspection. Confirmation number 24606827
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Flip top cooler- tomato sauce (52F- Cold Holding) cut tomato (70F - Cold Holding). Per operator items transferred from walk in cooler less than four hours ago. Observed food under no temperature control. Operator placed food in walk in cooler to cool down. Food not prepared or portioned today. 2. True glass cooler; milk (53F - Cold Holding); cheese (54F - Cold Holding); chickpeas (52F - Cold Holding). Per operator items transferred from walk in cooler less than four hours ago. Operator placed food back in walk in cooler to cool down. Food not prepared or portioned today
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illnesses with operator. Provided hand out
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand wash sink
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Emergency order recommended
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cove molding tiles damaged under small hand sink at front corner of kitchen and along wall near cookline.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on shelf next to spices at cook line and on shelf next to plates.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker next to plates on shelf above kitchen fliptop unit.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Multiple employees in kitchen not wearing hair restraints.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor under hand sink and triple sink at far end of kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Floor area under cook line has debris and grease buildup.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign at front counter hand sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on hood filters.
[29-08-4] Plumbing system in disrepair. Drain lines under hand sink and triple sink at far end of kitchen leaking.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at far end of cook line slow draining / standing water.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Container of fish thawing on back prep table thawing at room temperature. Employee moved fish to walk in cooler.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left cook line to mop floor area and move items to cooler and returned to,cook line without washing hands before putting on gloves. Reviewed proper procedures with employee and manager and employee washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cases of raw shell eggs above buckets of house made sauces and cases of raw chicken above open case of cut okra. Employee rearranged all items to properly separate.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Seventeen rodent dropping under small hand sink by floor mixer in far corner of kitchen farthest from cook line and dry storage. Employee removed droppings, swept, and mopped area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Floor mixer bowl has food debris buildup.
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by front counter.

Disposition: Warning Issued
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed at corner of cook line next to hood equipment
[36-73-4] Floor soiled/has accumulation of debris. Observed under cook line equipment
[14-69-4] Ice buildup in reach-in freezer and. Observed at glass slide top
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
[29-08-4] Plumbing system in disrepair. Observed at cook line hand wash sink next to ware washing area
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water/room temperature. Operator turned on cold running water
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface. Observed in main walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed in ware washing area
[14-31-5] Nonfood-grade bags used in direct contact with food. Raw beef stored in direct contact with plastic handle thank you bag in walk in freezer. Operator removed
[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. right side: milk (51F); home made yogurt (49F); cooked vegetable samosa (50F); rice pudding (50F); cheese (54F); butter (51F); sour cream (56F); cream (50F); cream cheese (51F); yogurt commercially processed (49F); cheese blocks (52F); raw shell eggs ambient (56F). Monitored unit for approximately 45 minutes with no changes in temperature. Operator states items have been in unit overnight. Unknown time out of temperature. Items not prepared or portioned today. 2 door glass on cook line: cream cheese (60F); cream (62F). Unknown time out of temperature.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side: milk (51F); home made yogurt (49F); cooked vegetable samosa (50F); rice pudding (50F); cheese (54F); butter (51F); sour cream (56F); cream (50F); cream cheese (51F); yogurt commercially processed (49F); cheese blocks (52F); raw shell eggs ambient (56F). Monitored unit for approximately 45 minutes with no changes in temperature. Operator states items have been in unit overnight. Unknown time out of temperature. Items not prepared or portioned today. See Stop Sale 2 door glass on cook line: cream cheese (60F); cream (62F). Unknown time out of temperature. See Stop Sale
[03G-46-1] Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment preparing home made yogurt by fermentation requiring yogurt to be left at room temperature form approximately 10 hours after heating
[31B-03-4] No soap provided at handwash sink. Observed at cook line hand wash sink. Operator provided
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment preparing home made yogurt by fermentation requiring yogurt to be left at room temperature form approximately 10 hours after heating

Disposition: Met Inspection Standards
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Drain inside dish machine not closing completely and not blocked allowing water to run straight through washing. Proper washing, rinsing, and sanitizing steps not taking place.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water bottle next to clean pans on shelf by dish machine.
[08B-38-4] Food stored on floor. 1) Containers of fryer on floor by storage rack outside left walk in cooler. Employee moved fryer oil to shelf in store room. 2) Container of frozen meat on floor in walk in freezer. Manager moved container off of floor.
[08B-12-5] Stored food not covered. Container of frozen meat in walk in freezer not covered. Employee wrapped container.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In True reach in cooler, cooked mango yogurt drink (46F - Cooling); cooked sweet yogurt drink (48F - Cooling). Per manager, both prepared and cooling overnight. Manager discarded both items. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In True reach in cooler, cooked mango yogurt drink (46F - Cooling); cooked sweet yogurt drink (48F - Cooling). Per manager, both prepared and cooling overnight.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by dish machine. Employee replaced paper towels
[31B-03-4] No soap provided at handwash sink. At hand sink by dish machine. Employee replaced soap.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Fried onions held under time control - no written plan available. Time as Public Health Control form printed and completed during inspection.