Wrap & Kebab
Last inspected: Feb 24, 2026
64
Score
Across the available record, Wrap & Kebab has six inspections on file, the first dated 2024. Inspectors last stopped by on Feb 24, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to six violations per visit.
The most common issue across all inspections has been “certified food protection manager”, showing up four times.
That's lower than the typical Centerville restaurant, which scores around 89. The full record sits in fairly typical territory for a working restaurant.
6
Inspections
0
Critical latest
3
Major latest
3
Minor latest
Inspection History
Feb 24, 2026
Routine
3 major violations. 3 minor violations.
View 6 violations
1-2B - certified food protection manager
Inspector notes: Observed no Certified Food Safety Manager (CFSM) at the facility. The previous CFSM is no longer affiliated with the facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Provided a list of accredited CFSM courses. Please have an employee who works at the facility to register for an accredited course and take the exam.
511-6-1.03(3)(a)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed no hand soap at the hand washing sinks in the main kitchen. Also observed no hand soap at the hand washing sink in the restroom near the hookah area. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC states he is expecting his hand soap to be delivered today. I advised to get a container of hand soap ASAP.
511-6-1.07(3)(a)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed no test strips for the Quaternary sanitizer solution in the kitchen. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Please purchase the correct test strips for the sanitizer that used for sanitizing equipment/utensils.
511-6-1.05(3)(h)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed the lid of the outside trash receptacle open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. Person in charge closed the lid.
511-6-1.06(5)(n)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed mold/mildew like substance along the wall inside the restroom. All physical facilities shall be maintained in good repair. The water leak has been repaired. Repair the damaged sheetrock.
511-6-1.07(5)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed an air gap at the back exit door. outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along closed, tight-fitting solid, self-closing, tight-fitting doors. Have the door threshold repaired.
511-6-1.07(2)(m)
64
Sep 17, 2025
Routine
4 major violations. 3 minor violations. 2 corrected on site.
View 7 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towels at the rear hand washing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Person in charge placed paper towels at the hand sink.
511-6-1.07(3)(b)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed no test strips for the Quaternary sanitizer solution in the kitchen. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Please purchase the correct test strips for the sanitizer that used for sanitizing equipment/utensils.
511-6-1.05(3)(h)
1-2B - certified food protection manager
Inspector notes: Observed no Certified Food Safety Manager (CFSM) at the facility. The previous CFSM is no longer affiliated with the facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Provided a list of accredited CFSM courses. Please have an employee who works at the facility to register for an accredited course and take the exam.
511-6-1.03(3)(a)
2-2A - management knowledge, responsibilities, reporting
Inspector notes: Person in charge could not provide a way to satisfy that all employees are aware of foodborne illness. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee. Provided an employee health agreemnet document to the person in charge.
511-6-1.03(4)(a)(b)(c)(e)(f)
17B - garbage/refuse properly disposed; facilities maintained
(corrected on site)
Inspector notes: Observed the lid of the grease receptacle open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:With tight-fitting lids or doors if kept outside the food service establishment. Person in charge closed the lid.
511-6-1.06(5)(n)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed mold/mildew like substance along the wall inside the restroom. All physical facilities shall be maintained in good repair. Have the ventilation and water leak checked and repair the damage sheetrock.
511-6-1.07(5)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed an air gap at the back exit door. outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along closed, tight-fitting solid, self-closing, tight-fitting doors. Have the door threshold repaired.
511-6-1.07(2)(m)
58
May 21, 2025
Routine
4 major violations. 2 minor violations.
View 6 violations
1-2B - certified food protection manager
Inspector notes: Observed no Certified Food Safety Manager (CFSM) at the facility. The previous CFSM is no longer affiliated with the facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Provided a list of accredited CFSM courses. Please have an employee who works at the facility to register for an accredited course and take the exam.
511-6-1.03(3)(a)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed no paper towels in the women's bathroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. Place paper towels inside the women's restroom.
511-6-1.07(3)(b)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed brown organic matter on the ice baffle inside the ice machine. Food-contact surfaces and utensils must be cleaned frequently to prevent contamination. Remove/melt the ice inside the machine, clean and sanitize the inside, including the baffle, and allow the machine to make a fresh amount of ice.
511-6-1.05(7)(b)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed no test strips for the Quaternary sanitizer solution in the kitchen. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Please purchase the correct test strips for the sanitizer that used for sanitizing equipment/utensils.
511-6-1.05(3)(h)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed several clean food containers wet stacked on the storage rack near the 3 compartment sink. After cleaning and sanitizing, equipment and utensils shall be air-dried. Employees will allow utensils to air dry before stacking.
511-6-1.05(10)(a)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed several boxes of single use cups and Styrofoam to-go containers being stored directly on the floor. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored At least 6 inches (15 centimeters) above the floor. Place the single use articles at least 6 inches off the floor.
511-6-1.05(10)(e)
61
Jan 24, 2025
Routine
3 major violations. 1 minor violation.
View 4 violations
1-2B - certified food protection manager
Inspector notes: Observed no Certified Food Safety Manager (CFSM) at the facility. The previous CFSM is no longer affiliated with the facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Provided a list of accredited CFSM courses. Please have an employee who works at the facility to register for an accredited course and take the exam.
511-6-1.03(3)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed pink mildew-like growth on the ice baffle inside the ice machine. Food-contact surfaces and utensils must be cleaned frequently to prevent contamination. Remove/melt the ice inside the machine, clean and sanitize the inside, including the baffle, and allow the machine to make a fresh amount of ice.
511-6-1.05(7)(b)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed no test strips for the Quat sanitizer solution in the kitchen. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Please purchase the correct test strips for the sanitizer that used for sanitizing equipment/utensils.
511-6-1.05(3)(h)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed employee water bottles throughout the kitchen, not stored in a designated area for employees. Also, observed an employee's cell phone and air buds stored on the counter in the kitchen area. Employee items must be stored away from food, single-use items, clean equipment, and clean linen. Keep employee items in a designated area for employees only.
511-6-1.07(4)(b)
70
Aug 20, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed chlorine sanitizer at the 3 compartment sink at more than 200 ppm. A chlorine solution shall have a minimum pH of the solution of 5-100 ppm. Employee discarded chemicals.
511-6-1.05(6)(n)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed employee water bottle being stored in the reach in cooler in the front service area. Corrected on Site (COS): Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Employee discarded the water bottle.
511-6-1.07(4)(b)
86
Apr 18, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
6-2 - proper date marking and disposition
Inspector notes: Observed several items in the walk-in cooler that were not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Date mark the items in the walk-in cooler that are not date marked.
511-6-1.04(6)(g)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed employee cutting tomatoes without a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Employee put a hat on.
511-6-1.03(5)(j)
86
Frequently Asked Questions
When was Wrap & Kebab last inspected?
The most recent health inspection at Wrap & Kebab on file is from Feb 24, 2026. The public record contains six inspections in total.
What is the most common violation at Wrap & Kebab?
Across the inspection record, “certified food protection manager” has been cited four times, more than any other issue at Wrap & Kebab.
How does Wrap & Kebab compare to other restaurants in Centerville?
Wrap & Kebab most recently scored 64 out of 100, which is lower than the Centerville average of 89.
Has Wrap & Kebab's inspection record improved over time?
No. Recent inspections at Wrap & Kebab have averaged around six violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Wrap & Kebab 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 Wrap & Kebab inspected?
Based on the inspection history on file, Wrap & Kebab is inspected around three times per year on average.
Nearby Restaurants