KABAB KING OF ATL

Name: KABAB KING OF ATL
Address: 11352 S ORANGE BLOSSOM TRL, ORLANDO, FL, 32837, US
Rating: 0

11352 S ORANGE BLOSSOM TRL, ORLANDO, FL 32837

License #5812560

🥙 Mediterranean ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2026 · 13 findings · 3 critical

Routine - Food

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Quick take

KABAB KING OF ATL in ORLANDO 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 12 times from Florida DBPR, with the most recent inspection on October 14, 2026. Across those visits, inspectors documented 237 total violations — 37 critical, 32 major, 168 minor.

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The latest inspection on October 14, 2026 shows 13 observation rows: 3 critical, 4 major, and 6 minor.

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Inspection coverage

100%

Inspector notes

237

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KABAB KING OF ATL 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: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls and pans used in sauce buckets in walk-in cooler.
[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. Dish machine none operational.
[14-31-5] Nonfood-grade bags used in direct contact with food. Meat directly in shopping bags in chest freezer.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee washing onions in handwashing sink near cooks line.
[41-07-4] Container of medicine improperly stored. Aloe vera gel stored on make-table cooler.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In both restrooms.
[41-17-4] Spray bottle containing toxic substance not labeled. Several spray bottles containing soap and sanitizer at front counter and at the back of kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on top of make-table on cooks line.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-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. -Several containers of cooked sauced and other items in two door cooler next to chest freezers not date marked. - All food in walk-in cooler per operator items were cooked on 10/11.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[33-31-5] Unnecessary items/unused equipment on the premises. Three reach in coolers, walk-in freezer and ice machine not functioning. All used as storage.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked chicken biryani and sauces in walk-in cooler. Operator rearranged.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in flour and spices bulk container.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled with dust over walk-in cooler.
[32-12-6] 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. Several drink bottles on prep tables throughout.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and pain reliever on shelf above chest freezer amongst food and single serve items.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Both exit doors.
[29-09-4] Faucet/handle missing at plumbing fixture. Missing faucet handle at handwashing sink on cooks line.
[36-17-5] Floor tiles missing and/or in disrepair. Several floor tiles cracked throughout.
[08B-38-4] Food stored on floor. -Cases of canned soda on floor in dry storage room. - Cases of soda on floor of prayer room. -Buckets of sauces on floor of walk-in cooler.
[36-24-5] Hole in or other damage to wall. Lower wall has hole in it near kitchen exit door.
[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. Scoops in spice containers not above food.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In both restrooms.
[25-05-4] Single-service articles improperly stored. Several boxes of containers stored on floor of dry storage room.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Forks and spoons in dining room at buffet not inverted.
[33-31-5] Unnecessary items/unused equipment on the premises. Three reach in coolers, walk-in freezer and ice machine not functioning. All used as storage.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with food debris throughout kitchen.
[08B-27-4] Food placed in soiled container/equipment. Observed employee chopping bell peppers directly from packaging. Per employee peppers were washed upon arrival and placed back into packaging.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and shell eggs over buckets of sauces in walk-in cooler.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Two-way splitter added no vacuum breaker at mop sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Several containers of cooked chicken and other items in two door cooler next to chest freezers not date marked. Per operator items were cooked on 03/16. - All food in walk-in cooler.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Two propane gas tanks stored between wall and walk-in cooler.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Container lid used as scoop in whole wheat flour bag. Plate used as scoop in pan of rice in walk-in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled with dust over walk-in cooler.
[32-12-6] 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. Several drink bottles on prep tables throughout. Operator discarded.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee purse on chest freezer. -Cellphone and AirPods on cart with to-go containers on cooks line.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed one employee engaging in food preparation without hair restraint. Operator corrected.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen.
[08B-38-4] Food stored on floor. -Cases of can soda on floor in prayer room. - Case of plastic bottle water on floor at front counter. - Bucket of yogurt near chest freezers and bucket of yogurt and ground meat on floor in walk-in cooler.
[38-01-4] Light shield damaged/in disrepair. Hanging light shield over walk-in cooler.
[25-05-4] Single-service articles improperly stored. -Foil pans stored on floor in prayer room. -To-go containers on the floor in dry storage area.
[33-31-5] Unnecessary items/unused equipment on the premises. Three reach in coolers, walk-in freezer and ice machine not functioning. All used as storage.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled throughout.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Floors soiled in walk-in cooler.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
[35A-05-4] Roach activity present as evidenced by live roaches found. 3 live roaches near exit door and inoperable walk-in freezer used for storage. Operator cleaned.
[41-10-4] Toxic substance/chemical improperly stored. Adhesive gunk remover on shelf with spices and olives in dry storage area.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Two-way splitter added no vacuum breaker at mop sink.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared food not marked in walk-in cooler.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Exit door near restroom blocked by trash can, mop bucket and wet floor signs.operator moved.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Two propane gas tanks stored between wall and walk-in cooler.

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board on make table
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Observed two employees engaged in food prep with out hair nets or hats
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
[08B-38-4] Food stored on floor. Frozen beef stored on floor of walk in freezer
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle stored on grass and sand
[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. Scoop handle in direct contact with sugar
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 80F water on cooks line
[25-05-4] Single-service articles improperly stored. Case of napkin stored on floor at dry storage area
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw minced chicken thawing in container with water Case of chicken thawing on dish machine Bucket of water with raw chicken in packaging thawing in mop sink
[33-31-5] Unnecessary items/unused equipment on the premises. Three reach in coolers and ice machine not functioning
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walk in cooler walls to right of door
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand washing sign at cooks line
[01B-07-4] Food with mold-like growth. See stop sale. Moldy dough at non operational reach in cooler at cooks line
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs stored over green bell peppers at walk in cooler Minced lamb stored over case of tomatoes at walk in cooler
[41-10-4] Toxic substance/chemical improperly stored. Glass cleaner stored next to oil and tomato sauce at cooks line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Green medium size cutting board at prep area
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink at dish wash area has miscellaneous items in sink and a prep table and chair blocking access
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink at dish wash area

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Throughout kitchen.
[36-36-4] Ceiling tile missing. In front of walk in cooler
[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. Per operator, not in use.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on counter by microwaves. Drink in walk-in freezer.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets and purses stored over food in storage area. Phone on make table. AirPods on prep table.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing dough with no beard guard.
[14-38-4] Food storage container/container lid cracked or broken. Blender pitcher cracked.
[08B-38-4] Food stored on floor. Oil container and contains with rice soaking, and food in walk-in freezer.
[35B-02-4] Insect control device installed over food preparation area. Above clean pots
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave across from cook line and both ovens underneath stove on cook line.
[36-62-4] Light not functioning. In walk in freezer.
[35B-03-4] Outer openings not protected with self-closing doors. Leading to dumpster area.
[25-32-4] Reuse of single-service or single-use articles. Cooked lentils inside yogurt container.
[33-34-4] Storage area not maintained clean and organized.
[33-31-5] Unnecessary items/unused equipment on the premises. Ice machine, small chest freezer, small make table, microwave, reach in cooler on cook line.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
[14-31-5] Nonfood-grade bags used in direct contact with food. Used for raw meet in walk-in freezer.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at splitter.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. They have test kit for dish machine, they need Quat test strips for triple sink.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwashing sink by prep area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on any items.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Throughout kitchen.
[36-36-4] Ceiling tile missing. In front of walk in cooler
[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. Per operator, not in use.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on counter by microwaves. Drink in walk-in freezer.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets and purses stored over food in storage area. Phone on make table. AirPods on prep table.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing dough with no beard guard.
[14-38-4] Food storage container/container lid cracked or broken. Blender pitcher cracked.
[08B-38-4] Food stored on floor. Oil container and contains with rice soaking, and food in walk-in freezer.
[35B-02-4] Insect control device installed over food preparation area. Above clean pots
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave across from cook line and both ovens underneath stove on cook line.
[36-62-4] Light not functioning. In walk in freezer.
[35B-03-4] Outer openings not protected with self-closing doors. Leading to dumpster area.
[25-32-4] Reuse of single-service or single-use articles. Cooked lentils inside yogurt container.
[33-34-4] Storage area not maintained clean and organized.
[33-31-5] Unnecessary items/unused equipment on the premises. Ice machine, small chest freezer, small make table, microwave, reach in cooler on cook line.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
[14-31-5] Nonfood-grade bags used in direct contact with food. Used for raw meet in walk-in freezer.
[01B-02-5] Chickpeas 54F, vegetable stew 48F, cooked beef 53F, cooked chicken 47F
[03A-02-5] Chickpeas 54F, vegetable stew 48F, cooked beef 53F, cooked chicken 47F
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at splitter.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. They have test kit for dish machine, they need Quat test strips for triple sink.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwashing sink by prep area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on any items.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Throughout kitchen.
[36-36-4] Ceiling tile missing. In front of walk in cooler
[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. Per operator, not in use.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on counter by microwaves. Drink in walk-in freezer.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets and purses stored over food in storage area. Phone on make table. AirPods on prep table.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing dough with no beard guard.
[14-38-4] Food storage container/container lid cracked or broken. Blender pitcher cracked.
[08B-38-4] Food stored on floor. Oil container and contains with rice soaking, and food in walk-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. On tendori oven.
[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. Inside container of sugar.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Cutting board at prep table.
[35B-02-4] Insect control device installed over food preparation area. Above clean pots
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave across from cook line and both ovens underneath stove on cook line.
[36-62-4] Light not functioning. In walk in freezer.
[35B-03-4] Outer openings not protected with self-closing doors. Leading to dumpster area.
[25-32-4] Reuse of single-service or single-use articles. Cooked lentils inside yogurt container.
[25-05-4] Single-service articles improperly stored. Several single service items on floor.
[33-34-4] Storage area not maintained clean and organized.
[33-31-5] Unnecessary items/unused equipment on the premises. Ice machine, small chest freezer, small make table, microwave, reach in cooler on cook line.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatos over dough in wall-in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
[14-31-5] Nonfood-grade bags used in direct contact with food. Used for raw meet in walk-in freezer.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw beef in walk-in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside walk-in cooler items between 44-48, in cooler overnight per operator. Chicken, raw beef, goat, spinach sauce, vegetable stew.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk-in cooler items between 44-48, in cooler overnight per operator. Chicken, raw beef, goat, spinach sauce, vegetable stew.
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottles stored over single service items at front counter. And chemical spray bottle over sugar in kitchen.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at splitter.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. They have test kit for dish machine, they need Quat test strips for triple sink.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwashing sink by prep area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on any items.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler ceiling
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can of Pepsi stored on prep table next to microwaves
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. At reaching cooler in prep area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags hung on dry storage shelf Employee clean socks stored next to food item on dry storage. Operator moved
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
[08B-47-4] Food not stored at least 6 inches off of the floor. Cooking oil stored on floor next to walk in cooler Case of meat stored on floor of walk in cooler Bag of onion stored on floor at dry storage by back door
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle a few feet from back door
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in dining area where pre packaged ice cream are kept
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored in 84F standing water by oven clay oven In use tongs stored on oven handle door at cooks line
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[33-31-5] Unnecessary items/unused equipment on the premises. Reach in cooler on cooks line that is not working
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat at walk in cooler
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink on cooks line had pitcher in the sink
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Foods made at facility no date mark walk in cooler and reach in cooler
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank stored in facility. Operator moved outside

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine. Smell Oder inside the dishwasher.
[14-01-5] Bowl or other container with no handle used to dispense food. At the suger .
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. The hoods .
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Bottom of cooler facing the grill.
[14-09-4] Cutting board has cut marks and is no longer cleanable. The one next the the reach-in white freezer and the one by the make table.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on bottom of make table.
[14-11-5] Equipment in poor repair. Dishwasher not working .
[36-17-5] Floor tiles missing and/or in disrepair. Through out establishments.
[08B-38-4] Food stored on floor. Onion on the floor at the back area facing the walk-in freezer. Sauce containers stored on floor at the walk-in cooler . Food stored on floor at the walk-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on the stove handel.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Plastic spoon on the liquid syrup.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 92f
[36-62-4] Light not functioning. The hoods .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods filter.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water and juice stored at the bottom of make table .
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves. And through kitchen equipment.
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt -suger no label .
[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 not working.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings cooked (48F - Cold Holding); ground chicken raw (50F - Cold Holding); Beef (49F - Cold Holding); raw beef (49F - Cold Holding). Operator stated that it was at the walk-in coolerand they just get it out one hour ago -move all the food at this cooler to the walk-in cooler to cool down .
[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. Provided to operator.
[14-14-4] Nonfood-grade basting brush used in food. Non food grade plastic containers at the cooked rice .
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lentil soup from yesterday morning no label .

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Minor accumulation.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Exhaust fan in both restrooms moderately soiled.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Minor amounts of wet nesting.
[14-11-5] Equipment in poor repair. Dishwasher not operational at this time. Manager states he is working to find a repair company. Machine not in use.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 80f,
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior microwave has accumulation of black substance/grease/food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Sign must state "employees must wash hands"
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and hood filters heavily soiled. Per owner, appointment to clean this week.
[14-20-4] Ripped/worn tin foil used as shelf cover.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over rice pudding and Gulab (fried dough).
[41-10-4] Toxic substance/chemical improperly stored. Spray cleaner stored next to single service items.
[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. Send info to Kababkingfl@gmail.com
[05-08-4] No probe thermometer provided to measure temperature of food products.
[14-14-4] Nonfood-grade basting brush used in food.
[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. Various containers of chicken in freezer, not time marked.
[05-03-4] Probe thermometer not within the intended measuring range of use. Long stem high temp thermometer in use.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in dry storage area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[08B-38-4] Food stored on floor. Meat in walk in freezer
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door.
[36-62-4] Light not functioning. 2 lights on hood.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Both reach in coolers on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer and stove old food debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line old food debris in bottom..
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Beef at room temperature on drain board.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Dish machine area and cook line.
[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. Tested at 0ppm . Operator has 2 rinse containers attached and no sanitizer. 3 compartment sink is set up. Repeat high priority violations may result in administrative action.
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. Shell eggs above cooked beef in walk in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Window cleaner with to go containers and cups.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside of back door.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine kit needed.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[41-17-4] Spray bottle containing toxic substance not labeled. Glass cleaner.