Abdo Kabab
Last inspected: Jan 29, 2026
67
Score
Going back to 2023, Abdo Kabab has nine inspections in the public record. Abdo Kabab was last inspected on Jan 29, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about seven violations before that.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited five times.
Abdo Kabab's latest score of 67 falls below the Orlando average of 79. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
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.
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle stored near the dish machine. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed no handle on the ice scoop .
14-01-5
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.
12B-07-4
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**
21-38-4
67
Aug 19, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
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**
03A-02-5
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**
50-17-3
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**
02C-03-5
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**
22-02-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath the hand wash sink located in the front line.
29-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on the floor located near cook line. **Corrected On-Site**
21-38-4
Basic - Floor soiled/has accumulation of debris. Observed greasy floors underneath the fryers and stove on the cook line.
36-73-4
52
Mar 28, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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**
22-02-4
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**
22-31-4
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**
23-03-4
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**
22-08-4
74
Mar 14, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - 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. Checked dish machine final rinse chlorine 0 ppm not sanitizing properly, recommend Manager to use 3 compartment sink wash,rinse and sanitize until dishwasher machine is repaired. Found out the chlorine bucket is empty, Manager has to purchase another container. **Warning**
22-41-4
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**
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusty can opener stored in the back prep kitchen.
22-31-4
Basic - Floor soiled/has accumulation of debris. Observed blood spilled on the floor inside walk in freezer. The floor inside walk in cooler has liquid spilled underneath storage shelves. **Repeat Violation**
36-73-4
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.
22-08-4
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)
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed old food dried on the storage shelves inside walk in cooler.
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior door panel soiled on the ice machine.
22-20-5
55
Nov 8, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
47
May 14, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
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**
41-15-5
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.
03B-01-6
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**
22-02-4
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.
41-21-4
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.
02C-02-5
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**
22-20-5
Basic - Soiled dry wiping cloth in use. Observed soiled wiping cloth in used on the front service line.
21-10-4
50
Jan 5, 2024
Complaint Full
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
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**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.large white cutting boards on table in food prep area soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Knife sharpening block in handwashing sink in food preparation area. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine inside front panel.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in rice and flower container in dry storage area.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers by the make line.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Long white cutting board on make line.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees on front line and food preparation area with no beard guards.
13-04-4
Basic - Food stored on floor. Pan with raw marinated chicken on walk in cooler floor.
08B-38-4
Basic - Plumbing system in disrepair./hot water faucet disrepair, front counter hand sink.
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./reach in cooler across the grill.
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in bucket with water not in use.
42-01-4
45
Sep 6, 2023
Complaint Full
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
47
Jan 3, 2023
Food-Licensing Inspection
2 minor violations.
View 2 violations
Plumbing Maintained; Sewage Disposal
FL-51
Approved Thawing Methods Used
FL-31
90
Frequently Asked Questions
When was Abdo Kabab last inspected?
The most recent health inspection at Abdo Kabab on file is from Jan 29, 2026. The public record contains nine inspections in total.
What is the most common violation at Abdo Kabab?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Abdo Kabab.
How does Abdo Kabab compare to other restaurants in Orlando?
Abdo Kabab most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Abdo Kabab's inspection record improved over time?
Yes. Recent inspections at Abdo Kabab have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Abdo Kabab means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Abdo Kabab inspected?
Based on the inspection history on file, Abdo Kabab is inspected around three times per year on average.
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