What is Shahs OF Kabob's health inspection score?

Shahs OF Kabob has a SafeDine safety score of 29 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Shahs OF Kabob last inspected?

Shahs OF Kabob was last inspected on December 2, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Shahs OF Kabob have?

Shahs OF Kabob has 73 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Shahs OF Kabob safe to eat at?

Shahs OF Kabob has a safety score of 29/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Shahs OF Kabob serve?

Shahs OF Kabob serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Shahs OF Kabob

Name: Shahs OF Kabob
Address: 5975 72 ST UNIT 109, South Miami, 33143
Rating: 29

5975 72 ST UNIT 109, South Miami

Last Inspected: 12/2/2025

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0Poor

American•South Miami

Better than 17% of american restaurants

Improving

6 inspections

Last: Dec 2, 2025

high confidence

Directions Order

Inspections

Clean Rate

12.2

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-76

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Inspection Timeline

+38 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 24/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (29/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

5975 72 ST UNIT 109, South Miami, FL 33143

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Violation Timeline

Aug 2022

1 inspections

3 intermediate

9 basic

Aug

Mar 2023

1 inspections

1 high priority

2 intermediate

6 basic

Jul 2025

1 inspections

1 high priority

2 intermediate

10 basic

Jul

Nov 2025

1 inspections

2 high priority

2 intermediate

10 basic

Dec 2025

2 inspections

6 high priority

3 intermediate

16 basic

Dec

Inspection History

6 records on file

2 Complaint Full2 Routine - Food2 Routine

Dec 25

Complaint Full InspectionLatestCall Back - Complied

1 Med6 Basic

7 total2 risk factors

83/100inspection score

−46 pts

High Priority (2)

−40 pts

03FTime as a Public Health Control not followed(3x)Risk Factor−30
09Bare hand contact with ready-to-eat foodRisk Factor−10

Basic (3)

−6 pts

10In-use food utensils not properly stored−2
28Sewage/waste water not properly disposed−2
46Exits blocked or locked−2

Base deductions−46 pts

Risk factor bonus (2× +5)−10 pts

Dec 25

Complaint Full InspectionWarning Issued

6 High2 Med10 Basic

18 total4 risk factors

0/100inspection score

−114 pts

High Priority (4)

−90 pts

03DTCS food not cooled properly (from 135°F to 41°F)(3x)Risk Factor−30
03ETCS food not reheated to 165°F for hot holdingRisk Factor−10
03FTime as a Public Health Control not followed(3x)Risk Factor−30
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (2)

−10 pts

11Employee health knowledge lacking; ill employee present−5
22Food-contact surfaces not clean and sanitized−5

Basic (6)

−14 pts

02DFood not properly labeled or not in original container(2x)−4
10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed−2
33Garbage/refuse not properly handled; premises not maintained−2
46Exits blocked or locked−2

Base deductions−114 pts

Risk factor bonus (4× +5)−20 pts

Nov 25

Routine - Food InspectionInspection Completed - No Further Action

2 High2 Med10 Basic

14 total3 risk factors

40/100inspection score

−63 pts

High Priority (3)

−40 pts

03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followedRisk Factor−10
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (1)

−5 pts

22Food-contact surfaces not clean and sanitized−5

Basic (7)

−18 pts

02DFood not properly labeled or not in original container−2
10In-use food utensils not properly stored(2x)−4
16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed(2x)−4
32Bathroom not clean or properly supplied−2
33Garbage/refuse not properly handled; premises not maintained−2
46Exits blocked or locked−2

Base deductions−63 pts

Risk factor bonus (3× +5)−15 pts

Jul 25

Routine - Food InspectionInspection Completed - No Further Action

1 High2 Med10 Basic

13 total4 risk factors

55/100inspection score

−82 pts

High Priority (4)

−70 pts

01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)(2x)Risk Factor−20
03FTime as a Public Health Control not followed(3x)Risk Factor−30
09Bare hand contact with ready-to-eat foodRisk Factor−10

Basic (5)

−12 pts

02DFood not properly labeled or not in original container−2
28Sewage/waste water not properly disposed(2x)−4
45Fire extinguishing equipment not provided/maintained−2
46Exits blocked or locked−2
48Gas appliances not safe; boiler certificate not current−2

Base deductions−82 pts

Risk factor bonus (4× +5)−20 pts

Mar 23

Routine Inspection

1 High2 Med6 Basic

9 total

68/100inspection score

−35 pts

High Priority (1)

−10 pts

02Inadequate cold holding temperature−10

Intermediate (3)

−15 pts

12Employee not following handwash procedures−5
14Employee handling food with bare hands−5
24No/inadequate thermometer−5

Basic (5)

−10 pts

31Non-food contact surfaces soiled−2
31Non-food contact surfaces soiled−2
33Floors/walls/ceiling not clean−2
33Floors/walls/ceiling not clean−2
50Single-service items reused−2

Base deductions−35 pts

Aug 22

Routine Inspection

3 Med9 Basic

12 total

67/100inspection score

−55 pts

High Priority (2)

−20 pts

02Inadequate cold holding temperature−10
05No plan review submitted/approved−10

Intermediate (5)

−25 pts

14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
22Food-contact surfaces not properly cleaned−5
22Food-contact surfaces not properly cleaned−5
25Improper sewage/waste disposal−5

Basic (5)

−10 pts

31Non-food contact surfaces soiled−2
31Non-food contact surfaces soiled−2
33Floors/walls/ceiling not clean−2
33Floors/walls/ceiling not clean−2
50Single-service items reused−2

Base deductions−55 pts

Community Reviews

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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