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Licensee
Name: KABAB HOUSE License Number: NOS6216923
Rank: Non-Seating License Expiration Date: 02/01/2021
Primary Status: Closed Secondary Status:
Location Address: 27001 US HWY 19 N STE FC12
CLEARWATER, FL 33761

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 10/15/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
8 11 13
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food. In bulk container of salt in back kitchen
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Bag of salt , bag of onions, bag of dry rice in back kitchen **Corrected On-Site** **Repeat Violation**
24-06-4    Basic - Clean utensils or equipment stored in dirty container in back kitchen
50-09-4    Basic - Current Hotel and Restaurant license not displayed.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board in back kitchen -operator discarded **Corrected On-Site**
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On cutting board in back kitchen
40-07-4    Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse stored between foods on shelf in back kitchen ; Employee charger on cutting board next to garlic in back kitchen; purse stored on top of to go containers in cabinet at front line **Corrected On-Site**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stacked on shelf in dishwashing area
23-21-4    Basic - Food debris/dust/grease/soil residue on exterior of microwave. Cook line ; shelves in dish washing area ( corrected on site )
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. Cook line
51-13-4    Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
14-20-4    Basic - Ripped/worn covering used as food-contact shelf cover. In back kitchen
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted on top shelf of food storage shelf( corrected on site) ; box of cups on floor in back kitchen ( corrected on site ) ; box of lids on floor at front counter area **Corrected On-Site**
41-07-4    High Priority - Container of medicine improperly stored. Eye drops stored with spices on shelf in back kitchen **Corrected On-Site**
03B-02-4    High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken dish 94° on steam table - reheated to 166°-174° **Corrected On-Site**
12A-16-4    High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee touched to go containers without washing hands after coming into kitchen - reviewed proper hand washing with person in charge and operator **Corrective Action Taken**
22-45-4    High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Metal pans stacked on shelf - containers rewashed, rinsed , sanitized **Corrected On-Site**
22-38-4    High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. - person in charge picked up chlorine from neighboring restaurant **Corrected On-Site**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Heavy cream 47° , tsatziki sauce 46° , dairy sauce 48° , cut lettuce 46° inside cooler at front line - moved to cooler - discussed proper storage - not to overstock cooler for proper air flow **Corrective Action Taken**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw beef over pitas double door cooler in back kitchen
41-02-4    High Priority - Toxic substance/chemical stored by or with food. Spray bottle of cleaner stored with can goods on shelf in kitchen **Corrected On-Site**
22-05-4    Intermediate - Cutting board(s) stained/soiled. Red cutting board in back kitchen - operator discarded **Corrected On-Site**
53B-16-4    Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee explained set up of triple sink incorrectly - wash , rinse air dry missing sanitization step - reviewed with person in charge and operator- triple sink was then properly set up **Corrective Action Taken**
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by cart in back kitchen discussed proper accessibility of hand wash sink and stocking of supplies at hand wash sinks with operator **Corrective Action Taken**
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. Hotwater at hand wash sinks in restroom used by employees 81°
53A-01-6    Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In front line and back kitchen **Corrected On-Site**
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products.
53B-01-5    Intermediate - 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.
31B-03-4    Intermediate - No soap provided at handwash sink.back kitchen **Corrected On-Site**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. On shelf in back kitchen
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.