Habibi Kabob Grill
Last inspected: Oct 16, 2025
37
Score
Public records show 10 inspections at Habibi Kabob Grill stretching back to 2022. The most recent visit was on Oct 16, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have been trending down, averaging around 12 violations across recent inspections versus roughly 14 violations before.
The pattern that stands out is “ceiling/ceiling tile shows damage or is in disrepair”, which has been cited seven times.
Habibi Kabob Grill's latest score of 37 falls below the Orlando average of 79. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
2
Critical latest
3
Major latest
8
Minor latest
Inspection History
Oct 16, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over ready to eat foods I'm silver reach in cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink in prep area blocked due to sanitizer bucket
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - 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.
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. -in storage bins under prep table
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -in food prep area
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above water heater **Repeat Violation**
36-32-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. -on cook line coolers
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -in front of mop sink
36-02-5
Basic - Working containers of food removed from original container not identified by common name. -flour bin under prep table **Repeat Violation**
02D-01-5
37
Aug 5, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-08-05: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above water heater - From follow-up inspection 2025-08-05: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-08-05: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. - From follow-up inspection 2025-08-05: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. - From follow-up inspection 2025-08-05: **Time Extended**
35B-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish drying rack rusted - From follow-up inspection 2025-08-05: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -unsealed concrete at prep table due to missing floor tile - From follow-up inspection 2025-08-05: **Time Extended**
36-02-5
67
Aug 4, 2025
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Live, small flying insects found -25+ small flying insects at bags of onions, landing on food and food contact surfaces -upon disruption, small flying insects spread throughout kitchen landing on walls, equipment, and food preparation table -3 small flying insects at entrance to restroom **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over ready to eat items in right side cook line reach in cooler
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. -soiled dishes stored in hand wash sink at cook line
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
35B-08-4
Basic - Food storage container/container lid cracked or broken.
14-38-4
Basic - Insect control device installed over food preparation area.
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish drying rack rusted
23-03-4
Basic - Old food stuck to clean dishware/utensils.
16-48-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -unsealed concrete at prep table due to missing floor tile
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind and under 3 compartment sink
36-27-5
Basic - Working containers of food removed from original container not identified by common name. -containers in prep area not labeled with contents
02D-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above water heater
36-32-5
35
Jan 17, 2025
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Rubbing alcohol next to wheat bulgar on dry storage shelf operator removed. **Corrected On-Site**
41-10-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over cooked chicken peas in reach in freezer operation removed. **Corrected On-Site**
08A-20-5
High Priority - Dented/rusted cans present. See stop sale. One can of egg plant. Heavily dented on the seam.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with trash can operator removed. **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile over mop sink area. **Repeat Violation**
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at prep table at front counter
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweater on dry storage shelf
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One male on cook line wearing necklace.
13-07-4
Basic - Floor soiled/has accumulation of debris. Floor between the stove and fryer soiled.
36-73-4
Basic - Hole in or other damage to wall. Holes in wall in the kitchen next to Hand sink
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at front counter soiled
22-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout back kitchen area. Wall by stove and fryer soiled
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. At hand sink in the kitchen **Repeat Violation**
29-11-4
33
Sep 3, 2024
Routine - Food
3 critical violations. 1 major violation. 15 minor violations.
View 19 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over Raw beef in reach in freezer **Repeat Violation**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator chick peas have been cooling in reach in from the day before Cooked Chickpeas (50F - Cooling)
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Per operator chick peas have been cooling in reach in from the day before Cooked Chickpeas (50F - Cooling)
03D-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hummus in reach in cooler **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. In flour and sugar container
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back storage area above mop sink.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back storage area. In dry storage area.
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. One male employee at cooks line **Repeat Violation**
13-04-4
Basic - Equipment in poor repair. Reach in freezer door in the kitchen door is shattered on the inside.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Cases of sodas in dry storage **Repeat Violation**
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 2 light shield over prep table.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust Reach in cooler gaskets in the kitchen Reach in gaskets by prep area at front counter.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Knives in box on dry storage racks. **Corrected On-Site**
25-06-4
Basic - Water leaking from pipe and/or faucet/handle. Hand sink next to three compartment sink.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop sink
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine bucket at front counter 0 ppm. Operator changed water, now 50 ppm **Corrected On-Site** **Repeat Violation**
21-07-4
27
Feb 1, 2024
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hummus in reach in cooler per operator more than twenty four hours. - From follow-up inspection 2024-02-01: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2024-02-01: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen above mop sink area. - From follow-up inspection 2024-02-01: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male employee at front counter serving food. - From follow-up inspection 2024-02-01: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Two employees at front counter. **Repeat Violation** - From follow-up inspection 2024-02-01: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Metal containers on dish rack by three compartment sink. - From follow-up inspection 2024-02-01: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen area. - From follow-up inspection 2024-02-01: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers in kitchen area - From follow-up inspection 2024-02-01: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Knives on counter by the door in dining area. - From follow-up inspection 2024-02-01: **Time Extended**
25-02-4
Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front line 0 ppm rechecked 50 ppm.**Corrected On-Site** **Corrected On-Site** - From follow-up inspection 2024-02-01: **Time Extended**
21-07-4
58
Jan 31, 2024
Routine - Food
3 critical violations. 3 major violations. 14 minor violations.
View 20 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken kabob over raw ground beef/kabbie. **Corrected On-Site**
08A-20-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Six flying insects in mop sink area. **Warning**
35A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in reach in freezer in kitchen area. **Corrected On-Site**
08A-17-6
Intermediate - Spray bottle containing toxic substance not labeled.Sanitizer spray bottle under front counter. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. In ware washing area next to three compartment sink **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hummus in reach in cooler per operator more than twenty four hours.
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen above mop sink area.
36-32-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male employee at front counter serving food.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Two employees at front counter. **Repeat Violation**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal containers on dish rack by three compartment sink.
24-08-4
Basic - Food stored on floor. Two buckets of sesame oil in kitchen area. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 64F At front counter **Corrected On-Site**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen area.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers in kitchen area
14-33-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed red cabbage over tabouli salad in reach in cooler kitchen area. **Corrected On-Site**
08B-17-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Knives on counter by the door in dining area.
25-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front line 0 ppm rechecked 50 ppm.**Corrected On-Site** **Corrected On-Site**
21-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and scarf on to of items in dry. Storage rack. **Corrected On-Site**
40-06-5
23
Jul 27, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./one flying insects near kitchen hand sink.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./ready to eat grapeleaves stored next to raw chicken/grapeleaves rim has raw chicken sauce/front counter cooler/ **Corrected On-Site**
08A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Repeat Violation**
11-26-1
Basic - Employee with no beard guard/restraint while engaging in food preparation./employee prepared food at front line.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation./employee wrapped bread at front line.
13-03-4
Basic - Water leaking from pipe and/or faucet/handle./front counter hand sink cold water handle leaking.
29-11-4
Basic - Working containers of food removed from original container not identified by common name./bins under kitchen prep table/ **Corrected On-Site**
02D-01-5
55
Jan 9, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
47
Aug 22, 2022
Routine - Food
5 critical violations. 5 major violations. 14 minor violations.
View 24 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Garbanzo Beans 48°,F 47°F,46°F. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cheese cake,58 f,rice pudding,52 f,tiramisu,54 f held less than four hours stated operator.Advised operator to use time as a public health control. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking for the time temperature control for safety foods in reach in cooler. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Toxic emitting strip stored next to spices on food storage shelf. **Corrected On-Site**
41-10-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Garbanzo cooling from last night 48 f,47 f,46 f. **Warning**
03D-02-5
Intermediate - No soap provided at handwash sink.Back line area. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hummus in reach in cooler in the kitchen
02C-02-5
Intermediate - Garbanzo is covered while cooling in the reach in cooler. **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times.Stool at the back line area. **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Wissam Abdallah . **Corrected On-Site**
53A-05-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table in kitchen. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Bag stored on food preparation shelf. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch. **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Hole in ceiling by the mop sink area.
36-24-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Interior of oven and panini press have an accumulation of black substance/grease/food debris in kitchen.Interior of microwave is soiled in kitchen.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Inside of grease fryer cabinets in the front line area.Caulking by the three comp sink has a build up of black like substance.
23-03-4
Basic - Onions not washed prior to preparation.
08B-39-4
Basic - Sanitizer wipes stored next to single service items on food storage shelf. **Corrected On-Site**
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination. Forks in the dining room. **Corrected On-Site**
25-06-4
Basic - Unwashed carrots stored over chopped cilantro in back reach in cooler. **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.Kitchen. **Corrected On-Site**
21-12-4
14
Frequently Asked Questions
When was Habibi Kabob Grill last inspected?
The most recent health inspection at Habibi Kabob Grill on file is from Oct 16, 2025. The public record contains 10 inspections in total.
What is the most common violation at Habibi Kabob Grill?
Across the inspection record, “ceiling/ceiling tile shows damage or is in disrepair” has been cited seven times, more than any other issue at Habibi Kabob Grill.
How does Habibi Kabob Grill compare to other restaurants in Orlando?
Habibi Kabob Grill most recently scored 37 out of 100, which is lower than the Orlando average of 79.
Has Habibi Kabob Grill's inspection record improved over time?
Yes. Recent inspections at Habibi Kabob Grill have averaged around 12 violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Habibi Kabob Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Habibi Kabob Grill inspected?
Based on the inspection history on file, Habibi Kabob Grill is inspected around three times per year on average.
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