BANGALORE DHABA KABAB & KARAHI

Name: BANGALORE DHABA KABAB & KARAHI
Address: 1768 N UNIVERSITY DR, PEMBROKE PINES, FL, 33024, US
Rating: 0

1768 N UNIVERSITY DR, PEMBROKE PINES, FL 33024

License #1624275

🍛 Indian ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 20, 2026 · 13 findings · 5 critical

Routine - Food

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Quick take

BANGALORE DHABA KABAB & KARAHI in PEMBROKE PINES currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 15 times from Florida DBPR, with the most recent inspection on October 20, 2026. Across those visits, inspectors documented 138 total violations — 29 critical, 30 major, 79 minor.

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The latest inspection on October 20, 2026 shows 13 observation rows: 5 critical, 3 major, and 5 minor.

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Inspection coverage

100%

Inspector notes

138

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BANGALORE DHABA KABAB & KARAHI has a rough inspection history. Would you risk it?

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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: Administrative complaint recommended
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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. Emailed poster to operator.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside, returned to kitchen, started cooking food for customers, without first washing hands. Educated employee in proper handwashing procedures. Employee washed hands.
[36-73-4] Floor soiled/has accumulation of debris. Floor throughout kitchen soiled with food debris.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled with oil, grease and food debris.
[41-10-4] Toxic substance/chemical improperly stored. Can of paint stored on dry storage shelf in back room next to canned tomatoes. Employee removed paint from shelf.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed poster to operator.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees clothing stored on shelf next to canned tomatoes in back room. Employee removed clothing from shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under prep table in kitchen soiled.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Yogurt Sauce (61F - Heated Cooling), stored in reach in cooler in kitchen. Per operator, food prepared approximately 4.5 hours ago. Food was discarded. See Stop Sale.
[14-31-5] Nonfood-grade bags used in direct contact with food. Fudge mixture stored in non food grade bag in reach in cooler in kitchen. Food was removed from non food grade bags and placed in food grade bag.
[31B-03-4] No soap provided at handwash sink. No soap provided at handwashing sink in kitchen. Soap was provided at handwashing sink.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Yogurt Sauce (61F - Heated Cooling), stored in reach in cooler in kitchen. Per operator, food prepared approximately 4.5 hours ago. Food was discarded. See Stop Sale.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. 1. 2 dead roaches seen in flip top with dry goods located in middle of kitchen. Operator removed roaches cleaned and sanitized area during the inspection. 2. 4 dead roaches on floor under triple sink in kitchen .
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee box of cigarette stored next to customers single serve food trays. Operator removed and stored away from single serve food trays.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed two employee engaging in food preparing not wearing hair restraints. Operators put on hair net during the inspection.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door has gap to the surface.
[08B-38-4] Food stored on floor. Observed in hall way on dining room , bottle of oil in box, bag of onion on floor. Operator elevated during the inspection.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in kitchen at cook line , reach in cooler - yougart (50F - Cooling). Per operator item was prepared over night and left outside at room temperature to cool exceeding 6 hours. See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler in dining area , raw shell eggs stored over ready to eat potato samosas. Operator reorganized storing raw shell eggs to the lower shelf.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in kitchen at cook line , reach in cooler - yougart (50F - Cooling). Per operator item was prepared over night and left outside at room temperature to cool exceeding 6 hours.
[31B-03-4] No soap provided at handwash sink. At hand wash sink next to triple sink. Operator provided during the inspection.
[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. Observed establishment preparing fresh yogurt from scratch with vinegar as part of the process .Establishment is fermenting item without a process waiver. Provided operator with proper documents to apply for haccp plan and the waiver .
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile drooping and water stained in front of reach in freezer.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exterior doors have visible light at base and around edges.
[36-17-5] Floor tiles missing and/or in disrepair. Damaged floor tiles throughout.
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Glassfront reach in cooler in hallway not secured from customer access.
[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 kitchen glassfront cooler, cooked rice (55F - Cooling). Per employee cooked on 10-22 and in unit overnight. See stop sale.
[14-31-5] Nonfood-grade bags used in direct contact with food. In 3 door reach in freezer, portioned raw beef and chicken in standard plastic to go bags.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen glassfront reach in cooler, block cheese (54F - Cold Holding). Per employee not prepared or portioned today and in unit more than 4 hours. 2) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen glassfront cooler, cooked rice (55F - Cooling). Per employee cooked on 10-22 and in unit overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen glassfront reach in cooler, block cheese (54F - Cold Holding). Per employee not prepared or portioned today and in unit more than 4 hours. See stop sale.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand sink. Employee replaced.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In 3 door reach in freezer, tray of prepared samosas missing date marked.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Doors to mens and womens restrooms not self closing.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Both sets of exterior double doors have multiple gaps around lock area and frames showing light through.
[36-17-5] Floor tiles missing and/or in disrepair. Multiple floor tiles damaged throughout kitchen area.
[08B-38-4] Food stored on floor. Container of fryer oil on floor in kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handle touching front of oven. Employee removed tongs.
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall area above triple sink has peeling paint.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. 1) Wall area above and around triple sink soiled with dirt/dust buildup. 2) Food debris buildup on stainless wall behind cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bottle of oil on prep table in kitchen not labeled.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen 3 door GLASSFRONT - ricotta cheese (55F - Cold Holding); block cheese (54F - Cold Holding); cooked rice (54F - Cold Holding); yogurt (55F - Cold Holding); cooked chickpeas (54F - Cold Holding); milk (54F - Cold Holding). Per employee, no items prepared or portioned today and all in unit more than 4 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen 3 door GLASSFRONT - ricotta cheese (55F - Cold Holding); block cheese (54F - Cold Holding); cooked rice (54F - Cold Holding); yogurt (55F - Cold Holding); cooked chickpeas (54F - Cold Holding); milk (54F - Cold Holding). Per employee, no items prepared or portioned today and all in unit more than 4 hours. See stop sale.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Saadia Sajid 9-11-2019 ServSafe
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple portioned prepared food items in reach in freezer missing date marks.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restroom doors ajar - not self closing.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Both sets of back doors have visible gaps around side frame and below doors..
[36-17-5] Floor tiles missing and/or in disrepair. Damaged floor tiles in kitchen and at entrance to kitchen from front counter.
[08B-38-4] Food stored on floor. 1) Containers of fryer oil on floor in kitchen. 2) Cases of plastic bottled tea on floor in side hallway.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen left microwave has food debris on plate.
[08B-12-5] Stored food not covered. Container of prepped raw chicken in reach in freezer not covered.
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall above triple sink has areas of peeling and damaged paint.
[02D-01-5] Working containers of food removed from original container not identified by common name. 1) Bulk container of sugar in kitchen not labeled. 2) Squeeze bottle of oil by naan oven not labeled.
[41-07-4] Container of medicine improperly stored. Medicine bottle on shelf next to block cheese and above pan of rice and peas in kitchen glassfront reach in cooler. Employee removed from cooler.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In 3 door freezer in storage area by back door, container of uncovered raw chicken above case of fish. Employee rearranged items for proper separation.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In kitchen GLASSFRONT - block cheese (46F - Cold Holding); yogurt (46F - Cold Holding); cooked chicken (47F - Cold Holding); cooked lamb (46F - Cold Holding); cooked rice (49F - Cold Holding); rice and peas (46F - Cold Holding); cooked sausage (47F - Cold Holding). Per employee no items prepared or portioned today. All items in unit overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen GLASSFRONT - block cheese (46F - Cold Holding); yogurt (46F - Cold Holding); cooked chicken (47F - Cold Holding); cooked lamb (46F - Cold Holding); cooked rice (49F - Cold Holding); rice and peas (46F - Cold Holding); cooked sausage (47F - Cold Holding). Per employee no items prepared or portioned today. All items in unit overnight. See stop sale. Do not use unit until temperature can be maintained at 41F or lower.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Saadia Sajid 9-11-2019 ServSafe
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair in men restroom.
[14-11-5] Equipment in poor repair. Gaskets in glass front cooler in hallway in dining room torn or in disrepair.
[22-16-4] Flip top cooler interior/shelves have accumulation of soil residues in kitchen.
[36-73-4] Floor soiled/has accumulation of debris throughout kitchen.
[36-17-5] Floor tiles missing and/or in disrepair next to dryer and Nan maker in kitchen.
[08B-47-4] Food not stored at least 6 inches off of the floor. 1.Containers of cooking oil on floor in kitchen and in hallway in dining room. 2. Cases of can sodas and bottle water on floor in hallway next to dining room.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.Shelves under prep tables soiled throughout kitchen. 2. Hood filters soiled with grease in cook line.
[32-17-4] Self-closing device on bathroom door disconnected/broken in men and women restroom.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust behind Nan maker.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken stored over whole tomatoes inside glass front cooler in hallway in dining room. Operator moved case of tomatoes and stored on another shelf.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over tomato sauce in glass front cooler in kitchen. Operator moved raw shelled eggs to bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door cooler in kitchen; veggie samosas (45 F cold holding ); milk (47F cold holding ); cooked chicken (48F - Cold Holding); cooked goat (50F - Cold Holding). Foods pulled from hallway dining room cooler less than 4 hours ago. Operator moved foods to freezer to quick chill. Foods not prepared or portioned today.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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.

Disposition: Warning Issued
[14-01-5] Bowl with no handle used to dispense salt in kitchen. Operator removed
[35A-03-4] Dead roaches on premises. 9 dead roaches on floor under shelf in ware washing area , ware washing area is in a separate room from kitchen. 3 dead roaches on floor under three compartment sink in ware washing area. Ware washing area is in a separate room from kitchen. 5 dead roaches on floor under unused chairs in hallway across from restrooms towards rear end of dining room 3 dead roaches on floor behind unused white chest freezer in hallway across from restroom towards rear end of dining room. 4 dead roaches along exit door frame at the rear end of dining room. Operator cleaned and sanitized areas during inspection.
[14-11-5] Equipment in poor repair. Gaskets in true cooler in storage room and glass front cooler in kitchen torn or in disrepair.
[36-73-4] Floor soiled/has accumulation of debris under prep tables throughout kitchen.
[36-17-5] Floor tiles missing and/or in disrepair in cook Line next to cooking equipment.
[08B-47-4] Food not stored at least 6 inches off of the floor. Containers of cooking oil on floor in kitchen. Operator elevated
[10-20-4] In-use tongs stored on equipment door handle( oven) between uses. Operator moved to be washed, rinsed and sanitized during inspection.
[32-04-4] Men and ladies bathroom located inside establishment not self-closing doors.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep tables soiled throughout kitchen.
[41-10-4] Container with Bleach improperly stored above garbanzo beans in storage room. Operator moved bleach
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked Beef Kebab 87° at 1:30 cooling since 12:30pm per cook to 83F at 2:55pm . Observed foods cooling covered with tin foil on prep table in kitchen. Educate operator on proper cooling techniques. Advised operator to reheat beef kebab to 165F or above and restart the cooling process. Operator moved to be reheated
[08A-11-5] Raw shelled eggs stored over gallons of milk in reach in cooler in kitchen . Operator moved raw shelled eggs to another cooler and stored correctly .
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach crawling on floor in hallway across from restrooms at the rear end of dining room. Operator killed, cleaned and sanitized area during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Glass front cooler in kitchen;cooked potatoes (68°F) held overnight inside reach in cooler per cook. See stop sale. Foods not prepared or portioned today
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Glass front reach in cooler in kitchen,sour cream (52°F - Cold Holding); corn soup (54°F - Cold Holding); grilled chicken (55°F - Cold Holding); cooked chic peas (53°F - Cold Holding); boiled potatoes (54°F - Cold Holding); Per operator foods pulled from dining room cooler less than 4 hours ago. Operator moved foods back to cooler in dining room to quick chill. Corrective action taken Foods not prepared or portioned today. 2. Glass front cooler in kitchen;cooked potatoes (68°F) held overnight inside reach in cooler per cook. See stop sale. Foods not prepared or portioned today.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beef Kebab 87° at 1:30 cooling since 12:30 to 83F at 2:55pm . Observed foods cooling covered with tin foil on prep table in kitchen. Operator uncovered and moved to reach in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed knifes and spoon in sink. Operator moved to triple sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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. Printed procedures for manager.
[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.