KABOB CAFE AND GRILL
18101 HIGHWOOD PRESERVES PKWY, Tampa FL 33647 · 813-405-8740
Last inspected Jun 4, 2026 · 4 visits since November 2023
4 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit Poultry (125F - Cooking) operator finished cooking in microwave.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Raw animal food stored over/not properly separated from ready-to-eat food. Eggs stored above ready to eat sauces and prepared dishes in walk in cooler. Owner moved eggs.
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 prepared chicken or kabobs in walk in cooler.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored above ready to eat empanadas in front counter cooler. Employee moved eggs to bottom shelf
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 pre prepped meals or bulk cooked chicken in walk on cooler. Discussed date marking with operator.
Food stored on floor. Boxes of bagged food stored on floor in walk in freezer. Employee moved items.
Green cutting board on prep table across from stove has cut marks and is no longer cleanable.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over ready to eat kabobs. Employee moved tomatoes to bottom shelf.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit Poultry (125F - Cooking) operator finished cooking in microwave.
Handwash sink used for purposes other than handwashing. Multiple items stored in hand wash sink behind front counter. Operator removed all items from sink
No paper towels or mechanical hand drying device provided at handwash sink. Operator replenished paper towels
Cloth used as a food-contact surface. Used as food contact for making bread, suggested a cloth approved for food contact like a cheese cloth to be used
Cutting board has cut marks and is no longer cleanable.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Discussed the need to maintain the water to 135F it will be used for storing utensils between uses.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water, beef ground thawing at room temp. Operator placed put food in container and ran cool running water over the top
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food not stored at least 6 inches off of the floor. Observed a container of oil stored on floor in dry storage room Corrected -observed employee place on shelf
Working containers of food removed from original container not identified by common name. Observed bulk sugar not labeled
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.