SHAHS OF KABOB
48 SW 12 ST, Miami FL 33132 · 7863658953
Last inspected Oct 9, 2025 · 6 visits since September 2023
SEP 23
FEB 24
SEP 24
FEB 25
OCT 25
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed one dead flying insect on ice inside ice machine. Operator discarded ice and cleaned ice machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Oct 9, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Observed boba sealing machine soiled with accumulated debris at hallway leading to kitchen.
Exterior door has a gap at the threshold that opens to the outside. Observed at exit door next to bathrooms.
Ice scoop handle in contact with ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket at walk in cooler, reach in cooler under cold line, reach in freezer at kitchen entrance. Observed plastic curtain at walk in cooler soiled with a moldy like buildup.
Show the remaining 1 finding ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler located in back prep area with rust accumulation on shelves.
Oct 8, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority2 Intermediate9 Basic
Show 16 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over vegetables at walk-in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed one dead flying insect on ice inside ice machine. Operator discarded ice and cleaned ice machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomato (55F - Cold Holding); hummus (56F - Cold Holding); shredded lettuce (61F - Cooling) at reach-in cooler at cook line. As per chef, less than 2 hours. Advised chef to move products to ice bath or cooling unit for rapid cooling.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker and plumbing in disrepair.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee not knowing how to properly respond to a dishwasher test strip concentration.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed boba sealing machine soiled with accumulated debris at hallway leading to kitchen.
Bowl or other container with no handle used to dispense food. Observed inside walk in cooler a bowl used as a scoop inside a sauce bucket.
Cleaned and sanitized equipment or utensils not properly stored. Observed clean kitchen utensils store on the floor.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler with an internal temperature at 50F at cook line. Advised chef to move all TCS products to an ice bath or cooling unit it for rapid cooling.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting clean containers on top of three compartment sink.
Exterior door has a gap at the threshold that opens to the outside. Observed at exit door next to bathrooms.
Ice scoop handle in contact with ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket at walk in cooler, reach in cooler under cold line, reach in freezer at kitchen entrance. Observed plastic curtain at walk in cooler soiled with a moldy like buildup.
Plumbing system in disrepair. Observed Plumbing in disrepair at three compartment sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler located in back prep area with rust accumulation on shelves.
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate15 Basic
Show 22 findings ▾
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.
Food thermometer(s) not calibrated according to manufacturer's specifications.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris in three-compartment sink.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Floor soiled/has accumulation of debris. Underneath all cooking equipment.
In-use tongs stored on equipment door handle between uses.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top surface on kitchen shelves with Heavy soil.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed Kitchen freezer soil throughout.
Soiled dry wiping cloth in use.
Wall soiled with accumulated grease, food debris, and/or dust. Clean kitchen walls form food spills throughout the kitchen.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
No child labor law poster. For reporting purposes only.
Sep 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate11 Basic
Show 16 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
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.
No probe thermometer provided to measure temperature of food products.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris in three-compartment sink.
Accumulation of debris inside warewashing machine.
Accumulation of debris on drainboards or equivalent.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all soiled kitchen shelves throughout.
Soiled dry wiping cloth in use.
Stored food not covered. Observed most cooked foods inside walk in cooler not covered.
Wall soiled with accumulated grease, food debris, and/or dust. Clean kitchen walls where needed.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0 ppm. Machine primed at tested again at 100ppm
Nonfood-grade containers used for food storage - direct contact with food. Fried chicken stored in plastic grocery bags. Raw bacon stored in plastic grocery bags.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line counter: rice 69F, operator states rice sits out for approximately 1 hour. Discussed Time as a Public Health Control with operator and provided form.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork prepared 2-27-24, per operator, not date marked by 2-29-24.
Buildup of food debris/soil residue on equipment door handles. On cook line reach in cooler.
Cardboard used to line nonfood-contact shelves. On cook line table and in walk-in cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above microwave.
Cutting board has cut marks and is no longer cleanable. On cook line.
Food stored on floor. Buckets of soy sauce and fry oil stored on floor.
Ice scoop handle in contact with ice. In server station. Removed at time of inspection.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Ply wood table top on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Card board and play wood on cook line table soiled. Walk-in cooler shelves soiled. Upright freezer door gaskets soiled with mold like substance.
Sep 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate14 Basic
Show 20 findings ▾
Nonfood-grade bags used in direct contact with food. Observed Frozen food in direct contact with nonfood grade bag inside Reaching freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw broccoli 58 f cooked shrimp 59 f as per owner the items where Prepare less than one hour. Owner apply ice on the product at time of Observation.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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.
Handwash sink used for purposes other than handwashing. Observed kitchen Utensils inside kitchen hand washing sink.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris in three-compartment sink.
Accumulation of debris inside warewashing machine.
Accumulation of debris on drainboards or equivalent.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Under kitchen fryers.
Food stored on floor. Observed buckets of vegetables on floor inside walk in cooler.
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout kitchen top surface of kitchen shelves.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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.