Question 1

How many health inspections has KABOB-A-LICIOUS had?

Accepted Answer

KABOB-A-LICIOUS has had 9 inspections according to Florida DBPR records.

Question 2

Has KABOB-A-LICIOUS ever been shut down?

Accepted Answer

No, KABOB-A-LICIOUS has no emergency closures on record.

Question 3

What are the most common violations at KABOB-A-LICIOUS?

Accepted Answer

The most frequently cited violations at KABOB-A-LICIOUS are: Outer openings protected, Proper hand/arm washing, Proper ventilation.

Question 4

What does Florida violation V08 (Proper hand/arm washing) mean?

Accepted Answer

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

Question 5

What does Florida violation V27 (Correct procedures) mean?

Accepted Answer

PROCESS FAILURE: Specialized processes (smoking, curing, fermenting, reduced-oxygen packaging, sprouting) require precise controls to prevent Clostridium botulinum growth and toxin production. Botulism toxin is one of the most lethal substances known — 1 microgram is fatal. Improperly processed vacuum-packed foods, smoked fish, and fermented products have caused deadly outbreaks. Obtain prior approval (variance) from regulatory authority before conducting specialized processes. Develop HACCP plan with: hazard analysis, critical control points, critical limits, monitoring procedures, corrective actions, verification, and record keeping. Maintain all required documentation. Train staff on specific process procedures.

Question 6

What does Florida violation V32 (Proper sanitizing) mean?

Accepted Answer

SANITIZER FAILURE: Improper sanitizer concentration leaves pathogens alive on surfaces. Too weak: bacteria survive and multiply. Too strong: chemical residue contaminates food. Incorrect temperature or contact time reduces effectiveness by up to 90%. Without proper sanitizing, cleaned surfaces still harbor millions of Listeria, Salmonella, and E. coli. Use approved sanitizers at proper concentration: Chlorine: 50-100 ppm, temperature 75°F+, contact time 7 seconds minimum. Quaternary ammonium: 200-400 ppm, temperature per manufacturer specs, contact time 30 seconds minimum. Hot water sanitizing: 171°F for 30 seconds. Test concentration with test strips every 2 hours. Change solution when dirty.

KABOB-A-LICIOUS

Inspection History (9)

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Basic Violations

High Priority Violations

Intermediate Violations

How Does This Facility Compare?

Frequently Asked Questions

Nearby Establishments

HEIDELBERG RESTAURANT AND HEIDI'S JAZZ CLUB

FLAVOUR KITCHEN & BAR

ALIBI COCKTAILS & BITES

ACAI EXPRESS CAFE

Editorial Standards & Data Oversight