ART OF KEBAB

Order for delivery

Inspection history

1. Jan 28, 2026

   ✕
   5 violations

   • Critical:Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
   • Critical:Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
   • Critical:Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Critical:Evidence of mice or live mice in establishment's food or non-food areas.

2. Dec 3, 2024

   B
   4 violations

   • Critical:Evidence of mice or live mice in establishment's food or non-food areas.
   • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Critical:Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

3. Aug 22, 2024

   ✕
   5 violations

   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
   • Critical:Evidence of mice or live mice in establishment's food or non-food areas.
   • Critical:Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.