KEBAB SHOP
1780 N CONGRESS AVE STE 600, Boynton Beach FL 33426 · 714-906-0180
Last inspected May 30, 2026 · 7 visits since October 2024
OCT 24
MAR 25
AUG 25
SEP 25
MAY 26
— STEADY
5 inspections within 30 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato cucumber mix 52F in a double container for less than 1 hour. Operator removed second container.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025079709 | Sep 23, 2025 | Dec 4, 2025 | $200 |
Inspection history
7 visits, newest first
May 30, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline reach in coolers - cut tomatoes 45-47F- cold holding, chopped lettuce 45-47F- cold holding, yogurt sauce 45-47F- cold holding, cut cabbage 45-47F- cold holding, and second reach in cooler at cookline - orange hummus 45-47F- cold holding, green hummus 45-47F- cold holding, spring mix 45-47F cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed ice on food to quick chill.
May 29, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline reach in coolers - cut tomatoes 45-47F- cold holding, chopped lettuce 45-47F- cold holding, yogurt sauce 45-47F- cold holding, cut cabbage 45-47F- cold holding, and second reach in cooler at cookline - orange hummus 45-47F- cold holding, green hummus 45-47F- cold holding, spring mix 45-47F cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed ice on food to quick chill.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline metal scoop stored in standing water of 84F- operator removed.
Sep 23, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Lamb gyro cone leftover from yesterday about 3 inches back on spit. Not shaved and fully cooked yesterday, prior to cooling. Cook in the process of reheating meat shaved from same cone. See stop sale
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm, sanitizer container empty. Operator replaced empty container 200ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Lamb gyro cone leftover from yesterday about 3 inches back on spit. Not shaved and fully cooked yesterday, prior to cooling. Cook in the process of reheating meat shaved from same cone.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Lamb shaved from the cone at 90F-112F and placed into hot holding. Reviewed to reheat lamb to 155F for 17seconds on grill ( secondary cook step) and placed into hot back into hot holding.
Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Left over cone from yesterday about 2 inches on spit being cooked a second time. Left over cone has to be shaved all the way the same day, fully cooked, then cooled and can be reheated and sold the next day.
Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Gyro of Lamb cooked to 90F-112F no secondary cook step and placed in steam table.Establishment has no consumer advisory. Operator finished cooking comminuted lamb to 165F.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Left over cone from yesterday about 2 inches thick on spit being cooked a second time. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Diced tomatoes 46F, in walk in cooler. Diced yesterday in a deep covered container.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Diced tomatoes 46F, in walk in cooler. Diced yesterday in a deep covered container.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container in salt and sugar containers across walk in cooler.
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Employee touched soiled surface of personal cell phone and then engaged in food preparation, taking meat out of the drawers under grill,without washing hands. Employee washed her hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Floor sanitizer connected to dispenser. Operator swapped container to quaternary 200ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato cucumber mix 52F in a double container for less than 1 hour. Operator removed second container.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken (115F - Hot Holding) operator stated as per company policy left over Chicken is discarded after 30 minutes. However there is no time mark on chicken. Employee will time mark.
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/
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Serving undercooked beef. Printed consumer advisory for operator. Operator placed in wall.
Dec 20, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 23, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
No hot running water at three-compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink all hand washing sinks.
No soap provided at handwash sink at all hand sinks.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
No handwashing sign provided at a hand sink used by food employees at all hand sinks.
No hot running water at mop sink.
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.