TARKA KARAHI AND KABAB
7881 W SAMPLE RD STE C, Coral Springs FL 33065 · 954.603.6996
Last inspected Oct 7, 2025 · 11 visits since December 2023
APR 24
JUL 24
APR 25
AUG 25
OCT 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Seventeen rodent dropping under small hand sink by floor mixer in far corner of kitchen farthest from cook line and dry storage. Employee removed droppings, swept, and mopped area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $4,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025059703 | Aug 6, 2025 | Dec 3, 2025 | $800 |
| 2--2025051461 | Jun 24, 2025 | Nov 13, 2025 | $600 |
| 2--2024042272 | Jul 17, 2024 | Dec 27, 2024 | $400 |
| 2--2022001729 | Nov 23, 2021 | Feb 18, 2022 | $1,320 |
| 2--2016044053 | Sep 20, 2016 | Dec 7, 2016 | $800 |
| 2--2015053851 | Nov 18, 2015 | Feb 16, 2016 | $680 |
Inspection history
11 visits, newest first
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Reviewed food borne illnesses with operator
Handwash sink used for purposes other than handwashing. Employees use kitchen hand sink to dump food as by evidence of food debris in hand sink
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.
Spray bottle containing toxic substance not labeled. Multi purpose cleaner spray bottle unlabeled. Operator labeled
Show the remaining 6 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Water leaking from ceiling in dining rooom
Dish rack shelves with rust that has pitted the surface.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. 1. Microwave soiled with food debris 2. Interior of over soiled with food debris. Operator began cleaning oven and microwave
Stored food not covered. Stored raw chicken and raw beef in walk in cooler 1 not covered. Operator began covering food
Time/temperature control for safety food thawed in an improper manner. Food thawing in standing water. Operator began running water
Aug 7, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sauce in walk in cooler. Operator properly stored food
Floor area(s) covered with standing water. Observed at dish area
Hole in or other damage to wall. Hole in wall by kitchen cooking equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled with grease
Stored food not covered. Observed cooked foods in walk in cooler not covered. Operator began covering foods
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food debris behind cooking equipment in kitchen
Aug 6, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 12 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 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sauce in walk in cooler. Operator properly stored food
Rodent activity present as evidenced by rodent droppings found. Observed 2 rodent droppings by kitchen two door stainless refrigerator. Observed 5 rodent droppings underneath dry storage shelves Observed 3 rodent droppings by cookline cooking equipment. Operator began sweeping up droppings and cleaned and sanitized area
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. No soap provided at kitchen hand sink
Ceiling tile missing. Observed at front desk and dining area
Floor area(s) covered with standing water. Observed at dish area
Hole in or other damage to wall. Hole in wall by kitchen cooking equipment
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in container of water at 85F. Operator placed container on stove to reheat to 135F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled with grease
Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen flip top cooler interior contains heavy food debris
Stored food not covered. Observed cooked foods in walk in cooler not covered. Operator began covering foods
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food debris behind cooking equipment in kitchen
Jun 24, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in kitchen and host stand in disrepair
Hole in or other damage to wall. Holes in wall in kitchen
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled at cook line
Apr 25, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate3 Basic
Show 5 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. Reviewed food borne illnesses with operator. Provided hand out
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.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in kitchen and host stand in disrepair
Hole in or other damage to wall. Holes in wall in kitchen
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled at cook line
Apr 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired Dec 1 2024. Operating renewed license over phone during inspection. Confirmation number 24606827
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Flip top cooler- tomato sauce (52F- Cold Holding) cut tomato (70F - Cold Holding). Per operator items transferred from walk in cooler less than four hours ago. Observed food under no temperature control. Operator placed food in walk in cooler to cool down. Food not prepared or portioned today. 2. True glass cooler; milk (53F - Cold Holding); cheese (54F - Cold Holding); chickpeas (52F - Cold Holding). Per operator items transferred from walk in cooler less than four hours ago. Operator placed food back in walk in cooler to cool down. Food not prepared or portioned today
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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 food borne illnesses with operator. Provided hand out
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand wash sink
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.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in kitchen and host stand in disrepair
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open drink on prep table in kitchen. Operator discarded drink
Employee with no hair restraint while engaging in food preparation. Employee at cook line no hair restraint. Employee put on hat
Hole in or other damage to wall. Holes in wall in kitchen
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in glass cooler
Stored food not covered. Raw chicken in walk in freezer not covered
Time/temperature control for safety food thawed in an improper manner. Raw goat thawing under standing water. Operator turned on water
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled at cook line
Jul 18, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Covered waste receptacle not provided in women's bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker next to plates on shelf above kitchen fliptop unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on hood filters.
Plumbing system in disrepair. Drain lines under hand sink and triple sink at far end of kitchen leaking.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at far end of cook line slow draining / standing water.
Jul 17, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 17 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left cook line to mop floor area and move items to cooler and returned to,cook line without washing hands before putting on gloves. Reviewed proper procedures with employee and manager and employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cases of raw shell eggs above buckets of house made sauces and cases of raw chicken above open case of cut okra. Employee rearranged all items to properly separate.
Rodent activity present as evidenced by rodent droppings found. Seventeen rodent dropping under small hand sink by floor mixer in far corner of kitchen farthest from cook line and dry storage. Employee removed droppings, swept, and mopped area.
Food-contact surface soiled with food debris, mold-like substance or slime. Floor mixer bowl has food debris buildup.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by front counter.
Cove molding at floor/wall juncture broken/missing. Cove molding tiles damaged under small hand sink at front corner of kitchen and along wall near cookline.
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on shelf next to spices at cook line and on shelf next to plates.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker next to plates on shelf above kitchen fliptop unit.
Employee with no hair restraint while engaging in food preparation. Multiple employees in kitchen not wearing hair restraints.
Floor area(s) covered with standing water. Standing water on floor under hand sink and triple sink at far end of kitchen.
Floor soiled/has accumulation of debris. Floor area under cook line has debris and grease buildup.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at front counter hand sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on hood filters.
Plumbing system in disrepair. Drain lines under hand sink and triple sink at far end of kitchen leaking.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at far end of cook line slow draining / standing water.
Time/temperature control for safety food thawed in an improper manner. Container of fish thawing on back prep table thawing at room temperature. Employee moved fish to walk in cooler.
Apr 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Cove molding at floor/wall juncture broken/missing. Observed at corner of cook line next to hood equipment
Floor soiled/has accumulation of debris. Observed under cook line equipment
Ice buildup in reach-in freezer and. Observed at glass slide top
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Plumbing system in disrepair. Observed at cook line hand wash sink next to ware washing area
Walk-in cooler shelves with rust that has pitted the surface. Observed in main walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Observed in ware washing area
Apr 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Raw beef stored in direct contact with plastic handle thank you bag in walk in freezer. Operator removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side: milk (51F); home made yogurt (49F); cooked vegetable samosa (50F); rice pudding (50F); cheese (54F); butter (51F); sour cream (56F); cream (50F); cream cheese (51F); yogurt commercially processed (49F); cheese blocks (52F); raw shell eggs ambient (56F). Monitored unit for approximately 45 minutes with no changes in temperature. Operator states items have been in unit overnight. Unknown time out of temperature. Items not prepared or portioned today. 2 door glass on cook line: cream cheese (60F); cream (62F). Unknown time out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side: milk (51F); home made yogurt (49F); cooked vegetable samosa (50F); rice pudding (50F); cheese (54F); butter (51F); sour cream (56F); cream (50F); cream cheese (51F); yogurt commercially processed (49F); cheese blocks (52F); raw shell eggs ambient (56F). Monitored unit for approximately 45 minutes with no changes in temperature. Operator states items have been in unit overnight. Unknown time out of temperature. Items not prepared or portioned today. See Stop Sale 2 door glass on cook line: cream cheese (60F); cream (62F). Unknown time out of temperature. See Stop Sale
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment preparing home made yogurt by fermentation requiring yogurt to be left at room temperature form approximately 10 hours after heating
No soap provided at handwash sink. Observed at cook line hand wash sink. Operator provided
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment preparing home made yogurt by fermentation requiring yogurt to be left at room temperature form approximately 10 hours after heating
Cove molding at floor/wall juncture broken/missing. Observed at corner of cook line next to hood equipment
Floor soiled/has accumulation of debris. Observed under cook line equipment
Ice buildup in reach-in freezer and. Observed at glass slide top
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Plumbing system in disrepair. Observed at cook line hand wash sink next to ware washing area
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water/room temperature. Operator turned on cold running water
Walk-in cooler shelves with rust that has pitted the surface. Observed in main walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Observed in ware washing area
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In True reach in cooler, cooked mango yogurt drink (46F - Cooling); cooked sweet yogurt drink (48F - Cooling). Per manager, both prepared and cooling overnight. Manager discarded both items. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In True reach in cooler, cooked mango yogurt drink (46F - Cooling); cooked sweet yogurt drink (48F - Cooling). Per manager, both prepared and cooling overnight.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by dish machine. Employee replaced paper towels
No soap provided at handwash sink. At hand sink by dish machine. Employee replaced soap.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Fried onions held under time control - no written plan available. Time as Public Health Control form printed and completed during inspection.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Drain inside dish machine not closing completely and not blocked allowing water to run straight through washing. Proper washing, rinsing, and sanitizing steps not taking place.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water bottle next to clean pans on shelf by dish machine.
Food stored on floor. 1) Containers of fryer on floor by storage rack outside left walk in cooler. Employee moved fryer oil to shelf in store room. 2) Container of frozen meat on floor in walk in freezer. Manager moved container off of floor.
Stored food not covered. Container of frozen meat in walk in freezer not covered. Employee wrapped container.
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.