ABDO KABAB

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of rice 81°f stored on the counter recommend to reheat 165°f or use time as public health control after 4 hours discard.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle stored near the dish machine. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed no handle on the ice scoop .

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open bottle of water stored on the counter in the back prep kitchen.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed red sanitizing bucket stored on the floor in the back prep kitchen. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed restaurant license expired 4/1/2025, Spoke to owner over the phone recommend payment to be made immediately. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of homemade hummus 45°f stored on the top panel reach in cooler, per Manager less than 3hours recommend to quick chill product, Manager replaced immediately. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed butter not date marked stored inside walk in cooler, Manager date marked 8/18. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed terrible grease accumulation in the conveyor oven used for pizza and bread has old food debris left on the surface. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed greasy floors underneath the fryers and stove on the cook line.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath the hand wash sink located in the front line.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on the floor located near cook line. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed one white cutting board soiled has yellow and red stains on the surface used on the main cook line. Repeat Violation - From follow-up inspection 2025-03-28: Checked one white cutting board soiled has yellow and red stains on the surface used on the main cook line, must be replaced or resurface by next unannounced inspection. Per Manager has cutting board on order. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusty can opener stored in the back prep kitchen. - From follow-up inspection 2025-03-28: Checked rusty can opener not replaced stored in the back prep kitchen, must replace by next unannounced inspection. Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed terrible grease accumulation in the conveyor oven also old food debris recommend to deep clean the equipment. - From follow-up inspection 2025-03-28: Checked has not been cleaned the grease accumulation in the conveyor oven also old food debris recommend to deep clean the equipment. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters has terrible grease accumulation under fire suppression system.( cook line) - From follow-up inspection 2025-03-28: Checked hood filters still has terrible grease accumulation under fire suppression system.( cook line) Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of rice 80°f stored on the steam table must be hot holding at 135°f, recommend Manager to check temperature daily,must reheat the rice 165°f

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Checked sanitizer 200 ppm.chlorine used in the back prep kitchen. Rechecked 100 ppm chlorine Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon milk not date marked stored in walk in cooler overnight.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled has red and yellow stains on the surface ( prep line) Four white cutting board has deep cut marks also soiled located in the back prep kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Observed two spray bottles unlabeled in the dish machine area. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in coolers on the cook line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink stored on the prep table.

Basic - Floor soiled/has accumulation of debris. Observed food debris spilled on the walk in freezer floor.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of yellow rice 54°f stored in the steam table must maintain proper temperature 135°f for hot holding.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Checked chlorine over 200 ppm used in the prep area.rechecked 50 ppm chlorine Repeat Violation** Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed four cutting boards has black discoloration on the surface located in the preparation area. Can opener has old food debris left on the surface. Repeat Violation

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Observed sanitizer in pot and pan detergent bucket used for dish machine. Recommend Manager to properly label bucket.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed bulk containers of sauces not date marked stored inside walk in cooler cabbage and dressing.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior ice machine has black discoloration on the surface. Repeat Violation

Basic - Soiled dry wiping cloth in use. Observed soiled wiping cloth in used on the front service line.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./chlorine over 200ppm, rechecked 50ppm/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.large white cutting boards on table in food prep area soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Knife sharpening block in handwashing sink in food preparation area. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine inside front panel.

Basic - Bowl or other container with no handle used to dispense food. Bowl in rice and flower container in dry storage area.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers by the make line.

Basic - Cutting board has cut marks and is no longer cleanable. Long white cutting board on make line.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees on front line and food preparation area with no beard guards.

Basic - Food stored on floor. Pan with raw marinated chicken on walk in cooler floor.

Basic - Plumbing system in disrepair./hot water faucet disrepair, front counter hand sink.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues./reach in cooler across the grill.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in bucket with water not in use.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above container of hummus stored inside walk in cooler.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream stored inside walk in cooler overnight not date marked

Intermediate - 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 clean up vomit procedures spoke with Person in charge.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed four white large cutting boards has black stains left on the surface on the prep counter in the back kitchen. Mixer has old food debris left on the surface

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strip provided for checking sanitizer in the dish machine.

Intermediate - 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. Observed no copy of employee food handling training all two new employees per Manager hired 2 weeks will check next unannounced inspection.

Basic - No copy of latest inspection report available. Observed no copy of last inspection.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed wiping cloths bucket stored on the floor Manager removed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - No handwashing sign provided at a hand sink used by food employees./two hand sinks.