Chelo Kabab
Last inspected: Apr 9, 2026
50
Score
Chelo Kabab has been inspected four times since 2024. Chelo Kabab was last inspected on Apr 9, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to six violations per visit.
The pattern that stands out is “proper cold holding temperatures”, which has been cited four times.
Restaurants in Roswell average 92, so Chelo Kabab trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
4
Inspections
3
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 9, 2026
Routine
3 critical violations. 2 major violations. 1 minor violation. 4 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS foods like chicken,dairy,beef,cut tomatoes, Rice in various RIC coolers and prep top cooler across the main kitchen are not maintaining temperatures below 41F. PIC discarded the food.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed rice stored on the counter to serve the customers at 72F. PIC informed that they were prepared 2 hours ago and was asked to hold the rice either below 41F or above 135F to prevent bacterial growth.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed tomato based gravy prepared at 11:00 AM was at 58F when temperature was taken at 2:40 PM. PIC discarded the gravy and was educated on proper cooling practices of TCS foods.
511-6-1.04(6)(d)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: At the time of inspection, the mechanical Warewashing unit in both main kitchen and bar are not dispensing sanitizer to sanitize the dishes. PIC is advised to have the dishwashers fixed and use the 3 comp sink sanitizer to sanitize the dishes until it’s fixed.
511-6-1.05(6)(n)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: At the time of inspection, PIC failed to provide test strips for both dishwasher and 3 comp sink. PIC advised to order them ASAP.
511-6-1.05(3)(h)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed food items stored on floor inside the walk in cooler and in the freezer. PIC moved the food 6 inches above the floor.
511-6-1.05(10)(e)
50
Oct 16, 2025
Followup
2 minor violations.
View 2 violations
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed clean dishes being wet-stacked on rack. CA: Advised PIC to ensure dishes are dry before stacking. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and
511-6-1.05(10)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed build-up of dust on grill hood in main kitchen. Observed old labels on dishes stored clean. CA: Advised PIC to clean surfaces to sight and touch. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
90
Sep 30, 2025
Routine
1 critical violation. 1 major violation. 3 minor violations. 4 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed TCS food items with temperatures above 41F. Chicken Kabob 44F, Lamb Kabob 44F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. C/A COS: PIC place ice bags in RIC.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed knife in hand wash sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. C/A COS: PIC removed knife from hand wash sink.
511-6-1.06(2)(o)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed food stored on ground of WIC and WIF. Food shall be stored (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. C/A: Ensure all boxes are removed from ground and stored 6 inches off ground.
511-6-1.04(4)(q)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed multiple knives stored in-between prep tables. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of...
511-6-1.04(4)(k)
14C - single-use/single-service articles: properly stored, used
(corrected on site)
Inspector notes: Observed multiple single- use containers being used to scoop sugar, spices, etc. Single-service and single-use articles may not be reused. C/A: Ensure single use containers are not reused and scoop with handle is used.
511-6-1.05(6)(r)
67
Aug 19, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed TCS food items with temperatures above 41F, RIC was off. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. C/A COS: PIC moved refrigerator unit to ensure plugged in properly. Reconnected unit and relocated items to ensure temperatures.
511-6-1.04(6)(f)
86
Frequently Asked Questions
When was Chelo Kabab last inspected?
The most recent health inspection at Chelo Kabab on file is from Apr 9, 2026. The public record contains four inspections in total.
What is the most common violation at Chelo Kabab?
Across the inspection record, “proper cold holding temperatures” has been cited four times, more than any other issue at Chelo Kabab.
How does Chelo Kabab compare to other restaurants in Roswell?
Chelo Kabab most recently scored 50 out of 100, which is lower than the Roswell average of 92.
Has Chelo Kabab's inspection record improved over time?
No. Recent inspections at Chelo Kabab have averaged around six violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Chelo Kabab 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 Chelo Kabab inspected?
Based on the inspection history on file, Chelo Kabab is inspected around two times per year on average.
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