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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
SHAHS HALAL FOOD in ORLANDO currently holds an InspectFL Health Score of 85 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 12, 2026. Across those visits, inspectors documented 9 total violations — 2 critical, 2 major, 5 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on August 12, 2026 shows 9 observation rows: 2 critical, 2 major, and 5 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •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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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
SHAHS HALAL FOOD looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up Fan covers have dust
- [33-19-4] Garbage on the ground and/or pad around dumpster. Multiple bags and boxes around dumpster
- [29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- [08B-47-4] Food not stored at least 6 inches off of the floor. Case of garbanzo beans left by walk in freezer floor Employee picked up , oil on floor
- [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. No proof for employees that has been working a ,month and a half. Owner had employee sign
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wedge fries with temperature of 99F kept in steam well at front counter for 30 minutes. Gyro meat 130 F Ask employee to reheat to 165F
- [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).
- [51-13-4] No Heimlich maneuver/choking sign posted. Inspector provided printed copy
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