SHAWARMA STATION
10233 OKEECHOBEE BLVD UNIT B11, Royal Palm Beach FL 33411 · 561-603-1082
Last inspected Aug 25, 2026 · 8 visits since August 2023
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe at steam table Beef,chicken,pork, cheese sauce (88-120F - Hot Holding). Operator reheat food above 165°F
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
Show 6 findings ▾
Displayed food not properly protected from contamination. At front counter, displayed desserts not protected from contamination.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At kitchen, Triple Sink (Quaternary -200ppm) not at proper minimum strength. Operator drained sink and refilled with proper strength of quaternary sanitizer 200ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, cooked potatoes (78F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator to reheat item. Operator reheated product to 165F.
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. At walk in cooler, food prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking. Operator date marked items.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing chemical. Operator labeled bottles.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Toxic substance/chemical improperly stored. Chemicals stored over sing service plastic cups- operator removed and stored properly.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler hot dogs date marked 08/12 - not used within 7 days - see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At large steam table- cheese sauce 120-127F- hot holding- food out of temperature for 1 hour operator placed on stove and reheated food to 167F.
Equipment drain line draining into handwash sink. At back prep area- hose draining into handwash sink- operated removed.
Handwash sink not accessible for employee use at all times. At back prep area handwash sink- container blocking sink- operator removed.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Toxic substance/chemical improperly stored. At back storage area- bag of soap stored over single service containers- operator removed.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Containers of oil stored on floor- operator moved off floor.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw beef above cooked pork. Operator placed raw beef on lower shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe at steam table Beef,chicken,pork, cheese sauce (88-120F - Hot Holding). Operator reheat food above 165°F
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
A return visit. The problems from the previous inspection had been dealt with.
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.