SHALAMAS ROTISHOP
1432 N SR 7, Margate FL 33063 · (954)977-6753
Last inspected Aug 11, 2026 · 9 visits since October 2023
OCT 24
JAN 25
AUG 25
DEC 25
AUG 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. Observed approximately 8 live roaches behind hand wash sign on wall at hand wash sink in ware washing/prep area in kitchen. Operator removed, cleaned and sanitized
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024025233 | Apr 25, 2024 | May 29, 2024 | $400 |
| 2--2018060990 | Nov 29, 2018 | Jan 11, 2019 | $400 |
Inspection history
9 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table in kitchen, rice (108F - Hot Holding). Observed plug knocked out of socket. Per manager, prepared at 11:00am. Manager plugged unit back in and put rice in microwave to reheat above 165F.
Ceiling tile missing. In kitchen area by hood system.
Current Hotel and Restaurant license not displayed.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic knives in rack on front counter not presented with handles up. Manager inverted.
Show the remaining 1 finding ▾
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cookline and above prep table in rear prep area soiled with grease.
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired DEC 1 2025 Operator renewed during inspection. License is now current and active
No soap provided at handwash sink. No soap provided at wear washing area hand sink. Operator provided
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food debris at wear washing station
Aug 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Current Hotel and Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen Counter tops soiled with food debris
Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen soiled with food debris
Water draining onto floor surface. AC condensation leaking from ceiling to floor. Not touching food equipment
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on front counter
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front steam table cooked beef (125F - Hot Holding). Per operator item in unit less than four hours. Observed unit not fully on.operator tuned on unit to reheat
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket chlorine 400ppm. Operator remade solution. New chlorine solution tested 100ppm
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. Reviewed big 6 with operator
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple. Advised employee to on,t wash hands in hand sinks. Employee washed hand in hand sink
Current Hotel and Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at Cookline soiled with grease
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
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. Provided hand out to operator. Reviewed food born illnesses and symptoms during inspection.
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. Printed provided handout to operator. Operator posted.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area soiled with mold like substance
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at Cookline soiled with grease
Single-service items for customer self-service not properly protected to prevent contamination. Styrofoam plates at front counter not inverted. Operator inverted
Wet wiping cloth not stored in sanitizing solution between uses. Operator discarded wiping cloth
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator remade solution. Chlorine tested 100ppm
Jun 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 9 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. Bulletin emailed to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kitchen prep area - At 10:25am cooked chicken at 119F (cooling for 25 minutes) to 101F at 11:00am. Based on temperatures and times taken proper cooling to 70F will not happen within two hours. Operator moved to freezer rapid cool
Handwash sink not accessible for employee use at all times. Observed bucket in kitchen hand sink. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen has accumulated debris inside.
Uncovered food stored near sink exposed to splash. Bowl of corn on drain board next to sanitizer bucket. Operator moved corn to prep table away from sink
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on kitchen counter. Operator stored in sanitizer solution
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket solution 0ppm. Operator changed chlorine sanitizer to 100ppm
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Attached propane tank on burner in back kitchen area.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Propane burner with attached propane tack in back kitchen prep area. Notified Fire AHJ. For reporting purposes only.
Apr 25, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 3 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
Apr 24, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 6 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority2 Intermediate2 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Chick peas stored in direct contact with plastic handle grocery bag, operator moved to food grade container
Roach activity present as evidenced by live roaches found. Observed approximately 8 live roaches behind hand wash sign on wall at hand wash sink in ware washing/prep area in kitchen. Operator removed, cleaned and sanitized
No running water at hand wash sink. Observed at prep area hand wash sink
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. Observed approximately 10 dead roaches inside of 3 control devices located on ground under 2 door stainless reach in cooler in prep area in kitchen. Operator removed and discarded
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
Oct 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Left side steam well, cooked beef (118F - Hot Holding); callilou (107F - Hot Holding). Per manager, in unit less than 1 hr. Manager removed to stove to reheat.
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. Bulletin sent to operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
Food stored on floor. Case of plastic bottled drinks on floor at back of dining room. Manager moved case to table.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Raw and ready to eat goods in unlocked 3 door reach in cooler at back of dining area.
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.