SHAWARMAZ
5810 UNIVERSITY DR, Davie FL 33328
Last inspected Mar 4, 2026 · 9 visits since December 2023
MAY 24
DEC 24
APR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired Dec. 1, 2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $880
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2020052424 | Sep 10, 2020 | Jan 13, 2021 | $400 |
| 2--2019056626 | Oct 29, 2019 | Dec 11, 2019 | $480 |
Inspection history
9 visits, newest first
Mar 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Container of sauce stored on floor in walk in cooler
In-use knife/knives stored in cracks between pieces of equipment.
Mar 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Metal stem-type thermometer soiled. Operators provided probe thermometer stem soiled
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw open shrimp in same shelf as pre cooked chicken strips in reach in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler; hummus (51F - Cold Holding); cooked vegetables (49F - Cold Holding); cut tomatoes (53F - Cold Holding); cut lettuce (52F - Cold Holding)// under unit; cut tomatoes (49F - Cold Holding); raw beef (53F - Cold Holding). Per operator all foods transferred from walk in cooler less than four hours ago. Operator placed food in freezer to quick chill. Foods not prepared or portioned today.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Container of sauce stored on floor in walk in cooler
In-use knife/knives stored in cracks between pieces of equipment.
Oct 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 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. Cooking unit for chicken shawarma cone not turned on and Chicken Sharma (100F - Cooking ). Per manager turned off approximately 30 minutes. Manager turned unit back on to continue proper continuous cooking.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used cellphone and did not wash hands before starting to prepare food. Employee washed hands and put on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. 1). Raw chicken stored over onions in walk in cooler. Manager rearranged for proper storage. 2). Raw beef stored over cooked chicken in Atosta reach in. Manager rearranged for proper storage.
Manager or person in charge lacking proof of food manager certification. Manager has no proof of manager certification.
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. No proof of training for employees.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans not inverted at prep table near triple sink.
Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored in soiled pans on shelf next to triple sink.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Box of ketchup stored on floor under front counter. Employee placed on shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop stored in ice machine with handle down. Employee placed handle of scoop above ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in container of water at 77 F on table in kitchen. Operator heated to above 135F.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloths stored under cutting board on prep table in kitchen. Employee removed.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink at front counter and in both bathrooms. Provided manager with signs and were posted.
Single-service articles improperly stored. Box of single service utensils stored on floor under front counter. Employee placed on shelf.
Working containers of food removed from original container not identified by common name. Container of sugar has worn out label on shelf in kitchen. Operator labelled.
Apr 3, 2025Inspection 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 ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee drank from plastic water bottle and began to prepared new order without washing hands and changing gloves. Reviewed proper procedures with employees and employee stopped, washed hands, and changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front fliptop upper left side, not completed closed off in cold air, house tzatziki sauce (52F - Cold Holding); butter (52F - Cold Holding). Per employee not prepared or portioned today and in unit approximately 1.5 hours. Employee removed both to walk in to rechill.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient digital thermometer on front fliptop reading 86F....foods in unit at proper temperature.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) Bag of prepared falafel mix in reach in freezer missing date marked. 2) Container of lentil soup in walk in cooler missing date mark.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on cutting board at front fliptop unit. Employee moved bottle away from prep area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at front make line wearing watch.
Working containers of food removed from original container not identified by common name. 1) Containers of salt on spice shelf not labeled. 2) Bottles of oil at back fliptop unit not labeled.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired Dec. 1, 2024
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In kitchen Atosa reach in freezer, bags of frozen raw chicken on shelf above bags of cooked frozen chickpeas. Employee rearranged freezer to properly separate.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, cases of raw chicken on shelf above bowls of raw prepped beef. Employee inverted for proper separation.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In kitchen Atosa reach in freezer, non commercially bagged frozen chicken on shelf above non commercially wrapped raw lamb. Employee rearranged to properly separate.
Food-contact surface soiled with food debris, mold-like substance or slime. Milk steaming wand on espresso maker has dried milk buildup. Employee cleaned.
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 kitchen employee hired less than two weeks unaware of responsibilities. Form provided to be signed.
Food stored on floor. 1) In kitchen prep area, bucket of tahini on floor. 2) In walk in cooler, buckets of raw chicken on floor.
Time/temperature control for safety food thawed in an improper manner. Bags of frozen beef on prep table thawing at room temperature. Employee moved beef to sink and placed under running water.
Working containers of food removed from original container not identified by common name. 1) Container of sugar by espresso maker not labeled. 2) Bottles of oil in kitchen not labeled. Employee labeled all items.
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef inside walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef burger patties stored over French fries inside Atosa reach in freezer in kitchen. Operator moved raw beef burger patties to lower shelf and stored correctly.
Food not stored at least 6 inches off of the floor. Bucket with raw cut turnips on floor inside walk in cooler. Operator elevated
Right side Faucet/handle missing in hand wash sink in kitchen.
Working containers of food ( olive oil)removed from original container not identified by common name in kitchen. Operator labeled olive oil
Dec 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 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. Chlorine at 0ppm, chlorine, observed sanitizer bucket empty. Operator will be using 3 compartment sink to sanitized dishes. Told operator dishes washed in dish machine needs to be sanitized in 3 compartment sink.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked rice inside walk in cooler. Operator moved raw beef to lower shelf and stored correctly.
Toxic substance/chemical improperly stored. Gallon of bleach on top case of table napkins in storage closet. Operator moved bleach
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment missing chlorine and quaternary test kits.
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. Emailed reporting agreement form to manager.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Flip top cooler door opposite fryers not properly attached to unit in cook line.Door coming off hinges when opened.
Food not stored at least 6 inches off of the floor. Oil container on floor in kitchen. Operator elevated
Opened employee beverage container in reach in cooler with food to be served to customers above sauces. Operator removed drink
Single-service articles improperly stored. Cases of table napkins stored on floor inside storage closet. Operator elevated
Wet mop not stored in a manner to allow the mop to dry in kitchen. Operator hang to dry
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.