BAWARCHI BIRYANIS - FORT LAUDERDALE
10190 West Sample Road
Coral Springs, Florida, 33065
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/24/2025
High Priority
0
Intermediate
1
Basic
3
Total
4
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in salt container **Warning** - From follow-up inspection 2025-01-24: Observed at callback same **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at cook line soiled with dust and grease **Warning** - From follow-up inspection 2025-01-24: Observed at callback same **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water under right flip top inside cooler. **Warning** - From follow-up inspection 2025-01-24: Observed at callback same **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2025-01-24: Observed at callback same **Time Extended**
Food safety inspection conducted on 1/24/2025 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 1/23/2025
High Priority
3
Intermediate
5
Basic
6
Total
14
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in salt container **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored in bowl on kitchen prep counter **Warning**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between flip top cooler and prep table. **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in standing water container 70F. Operator cleaned utensils and stored dry **Corrected On-Site** **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at cook line soiled with dust and grease **Warning**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water under right flip top inside cooler. **Warning**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Avantco cooler; cooked goat (50F - Cooling). Per operator items cooling since 1:00 yesterday. See stop sale **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Avantco cooler; cooked goat (50F - Cooling). Per operator items cooling since 1:00 yesterday. See stop sale. 2. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler, creamers (55F - Cold Holding) per operator in unit over night. See stop sale. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler, creamers (55F - Cold Holding) per operator in unit over night. See stop sale. **Warning**
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big six food borne illnesses with operator . **Warning**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided plan operator posted **Corrected On-Site** **Warning**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler, At 1:45pm chicken 55F ambient cooling since 1 hour to 55F at 2:10pm At 1:45pm Cooked corn 55F ambient cooling for 1 hour to 55F at 2:10pm . at 1:45pm milk 55F ambient cooling for 1 hour to 55F at 2:10pm. At this rate proper cooling to 41 degrees in 4 hours will not occur. Observed walk in cooler set at warm temperature setting. Operator placed items in freezer to quick chill **Corrective Action Taken** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris **Warning**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
Food safety inspection conducted on 1/23/2025 revealed 14 total violations (3 high priority, 5 intermediate, 6 basic).
Inspection on 7/22/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Multiple plastic pint cups in bulk seasoning and flour containers. Employee removed all cups. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in standing water on prep table by flow burner. Employee dumped water and removed utensils to be washed. **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. In walk in cooler, pan with raw whole fish at proper temperature not covered. Employee wrapped with plastic. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil by cook line not labeled.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, cases of raw chicken above crate of unwashed vegetables. Manager moved chicken to shelf with rest of raw chicken. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen hot box, rice with vegetables (126F - Hot Holding). Per employee cooked at 12:00pm and holding in unit. Rice removed to stove to reheat above 165F. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep table in kitchen, cooked potatoes 86F at 2:25pm (cooked cooling approximately 30 minutes) to 84F at 2:55pm and rice 119F at 2:25pm (cooked cooling approximately 30-45 minutes) to 105F at 2:55pm. Based on times and temperatures taken, neither will reach 70F in 2 hrs. Employee moved both to reach in cooler to rapid chill to 70F. **Corrective Action Taken**
Food safety inspection conducted on 7/22/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).