KHANCUISINE
6600 NW 14 ST BAY 5, Plantation FL 33313 · 9545930273
Last inspected Jun 30, 2026 · 7 visits since November 2023
NOV 23
FEB 24
JUL 24
MAR 25
NOV 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Emailed poster to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority6 Intermediate7 Basic
What the inspector wrote — 14 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - Heavy Cream (44F-Cold Holding). Operator discarded at will.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator.
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. Emailed poster to operator.
Manager or person in charge lacking proof of food manager certification. Manager - Nabeel khan.
Show the remaining 10 findings ▾
No probe thermometer provided to measure temperature of food products. Thermometer is not working.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler, food made 3 days ago not date marked. Operator discarded at will.
Spray bottle containing toxic substance not labeled. Next to triple sink unlabeled spray bottle containing sanitizer. Operator labeled sanitizer during inspection.
Ceiling/ceiling tile shows damage or is in disrepair. Dry storage area- Ceiling wall soiled with water marks.
Current Hotel and Restaurant license not displayed.
Floor tiles missing. Observed floor tiles missing in front of triple sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior dirty.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler - Floor soiled with food debris.
Walk-in cooler shelves with rust that has pitted the surface.
Nov 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority6 Intermediate7 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - Heavy Cream (44F-Cold Holding). Operator discarded at will.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator.
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. Emailed poster to operator.
Manager or person in charge lacking proof of food manager certification. Manager - Nabeel khan.
No probe thermometer provided to measure temperature of food products. Thermometer is not working.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler, food made 3 days ago not date marked. Operator discarded at will.
Spray bottle containing toxic substance not labeled. Next to triple sink unlabeled spray bottle containing sanitizer. Operator labeled sanitizer during inspection.
Ceiling/ceiling tile shows damage or is in disrepair. Dry storage area- Ceiling wall soiled with water marks.
Current Hotel and Restaurant license not displayed.
Floor tiles missing. Observed floor tiles missing in front of triple sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior dirty.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler - Floor soiled with food debris.
Walk-in cooler shelves with rust that has pitted the surface.
May 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed mango sauce prepared 3/6/25 in walk-in cooler. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed mango sauce prepared 3/6/25 in walk-in cooler. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in preparation sink in kitchen, raw wings (72F - Cold Holding). Per operator, items have been pout of temperature for approximately 1.5 hours. Wings placed in walk-in cooler to rapid cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table, cooked chicken (98F - Hot Holding). Per operator item has been out of temperature for approximately 3 hours. Chicken placed in oven to reheat.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed in walk-in cooler rice cooked 3/15/25 not date marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed on preparation table in kitchen, salad (41-50F @ 3:52 - Cooling since 12:30); cut tomatoes (41-47F -@ 3:52, cooling since 12:30). Items were being cooled in an ice bath which was only cooling bottom of salad. Item placed in walk-in cooler to rapid cool. Second temperature 41-43F @ 4:20pm.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mango sauce prepared 3/6/25 not date marked.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed 78F. Corrected to 148F.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table across from preparation sink. PIC removed wet wiping cloth.
Jul 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding unit chicken patties (110-115F - Hot Holding); beef patties (109-115F - Hot Holding) per operator held out of temperature for less than three hours. Operator placed in oven to reheat to 165F rechecked beef patties 168F chicken patties 169F
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. Alicia Whitman
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cabbage salad per operator prepared Sunday with no date mark. Operator dated marked
Floors not maintained smooth and durable. In front of three compartment sink
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw meat over raw fish not all commercially packaged
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter hot holding unit beef pastries (97F - Hot Holding); chicken pastries (91F - Hot Holding) per operator held less than 3 hours. Operator placed items in oven to be reheated and turned up thermostat. Operator also placed call to technician to service unit.
No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided
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. New employee hired two weeks ago. Operator informed and provided reporting agreement to new employee.
Bowl or other container with no handle used to dispense food flour. Operator removed.
Time/temperature control for safety food thawed in an improper manner. Observed frozen wings sitting on table out at room temperature.
Working containers of food removed from original container not identified by common name sugar and salt.
Nov 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Emailed bulletin
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.