BACHOUR
2020 SALZEDO ST, SUITE 103
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/9/2025
High Priority
3
Intermediate
5
Basic
10
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents at walk in cooler soiled.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 36-08-4:Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
- 36-22-4:Basic - Floor area(s) covered with standing water.
- 08B-38-4:Basic - Food stored on floor. Observed at walk in freezer a box with vegetables stored on floor.
- 36-24-5:Basic - Hole in or other damage to wall. At dishwashing area. **Repeat Violation**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. At kitchen. Grease trap under remodeling.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Drain at front counter, soiled.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. At prep area.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at kitchen changing tasks from soiled to clean equipment but no hand washing
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line salmon at 46°. Chef placed a container with ice to drops temperature. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelves at walk in cooler.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hands sink blocked by reach in cooler.. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At pastiserie station.
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Food safety inspection conducted on 4/9/2025 revealed 18 total violations (3 high priority, 5 intermediate, 10 basic).
Inspection on 12/13/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. For bread station. **Warning** - From follow-up inspection 2024-12-13: Cutting boards **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. At dishwashing area. **Warning** - From follow-up inspection 2024-12-13: **Time Extended**
Food safety inspection conducted on 12/13/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 10/11/2024
High Priority
2
Intermediate
4
Basic
7
Total
13
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at front counter freezer with handles soiled. **Warning**
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Food tray stored on floor. **Warning**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. For bread station. **Warning**
- 36-24-5:Basic - Hole in or other damage to wall. At dishwashing area. **Warning**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen by slicer. **Warning**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at pastry station no washing hands. **Warning**
- 03F-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. Observed ham and cheese croissants at front counter. According to employees the croissants are placed around 8 am and last lees than 4 hours in display. **Warning**
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Observed house from portable AC draining in hand sink. **Warning**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used for storing cups. **Warning**
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Food safety inspection conducted on 10/11/2024 revealed 13 total violations (2 high priority, 4 intermediate, 7 basic).