BAWARCHI BIRYANIS - FORT LAUDERDALE
10190 West Sample Road
Coral Springs, Florida, 33065
Broward County County
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 5/3/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Three compartment sink missing barrier for third compartment Warning - From follow-up inspection 2024-05-03: Observed at callback inspection same. Contractor scheduled to installed barrier. **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-05-03: Observed at callback inspection same. **Time Extended**
Food safety inspection conducted on 5/3/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 5/1/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/1/2024
High Priority
3
Intermediate
4
Basic
8
Total
15
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. Observed approximately 5 dead roaches on ground in ware washing area directly across from cook line in kitchen. Operator started to remove clean and sanitize. Observed 1 dead roach on ground at kitchen door entrance Onserved 2 dead roaches on ground under 2 compartment sink on cook line in kitchen. Observed 1 dead roach on ground outside of walk in cooler door in kitchen. Observed 1 dead roach on side of chest freezer in hall way leading to back door in kitchen area. Warning
- 14-11-5:Basic - Equipment in poor repair. Three compartment sink missing barrier for third compartment Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor heavily soiled under cook line equipment Warning
- 14-69-4:Basic - Ice buildup in cook line flip top cooler. Observed at right side cook line flip top Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at right side cook line flip top Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed on cook line Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches on ground under cook line equipment in kitchen. Observed approximately 5 live roaches in between wall and 2 compartment sink on cook line in kitchen Observed 3 live roaches behind chest freezer in hall way leading to back door in kitchen area. Observed 1 live roach in front of chest freezer in hall way leading to back door in kitchen area. Observed approximately 5 live roaches in between wall and triple sink in ware washing area in kitchen area. Observed 1 live roach going into wall in behind triple sink in ware washing area Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right to left: right side 2 door flip top cooked chicken (51F); cooked onions and pepper (51F); cut tomatoes (49F); cooked goat (53F); cooked lamb (51F); cream (51F); cooked cauliflower (46F); cheese (58F); onion sauce (53F); chick peas (51F); cooked onions (52F); vegetables samosas (53F). Monitored unit for 30 minutes with no changes in temperature. Items not prepared or portioned today. Unknown time out of temperature. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right to left: right side 2 door flip top cooked chicken (51F); cooked onions and pepper (51F); cut tomatoes (49F); cooked goat (53F); cooked lamb (51F); cream (51F); cooked cauliflower (46F); cheese (58F); onion sauce (53F); chick peas (51F); cooked onions (52F); vegetables samosas (53F). Monitored unit for 30 minutes with no changes in temperature. Items not prepared or portioned today. Unknown time out of temperature. See Stop Sale Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator refilled Corrected On-Site Repeat Violation Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for employees without food handler certificates Warning
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some 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 5/1/2024 revealed 15 total violations (3 high priority, 4 intermediate, 8 basic).
Inspection on 2/23/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/14/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 27-10-4:Basic - - From initial inspection : Basic - No hot running water at mop sink. Per manager, hot water heater not working properly Warning - From follow-up inspection 2024-02-14: Not hot water 77F. Heater to be replaced **Time Extended**
- 27-06-4:Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. No hot water at three compartment sink. Per manager, hot water heater not working properly. Warning - From follow-up inspection 2024-02-14: Not hot water- heater to be replaced **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Per manager, hot water heater not working properly Warning - From follow-up inspection 2024-02-14: Water at 77F. Water heater to replace. **Time Extended**
Food safety inspection conducted on 2/14/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 2/13/2024
High Priority
7
Intermediate
4
Basic
3
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed bucket of standing water with utensils in it near end of cook line. Repeat Violation Warning
- 27-10-4:Basic - No hot running water at mop sink. Per manager, hot water heater not working properly Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of flour on storage rack by exit hallway not label. 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. Observed in little flip top cooler cooked chicken (48F - Cooling). Employee stated cooked and placed in flip top night before. See stop sale. Warning
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked peppers and onions (76 - Cooling) at 2:35pm in flip top cooler cooling since 12:00pm. Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken in standard groceries to go bag in freezer in back store room. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over RTE salsa in reach in cooler in corner of kitchen. Warning
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Observed live weevils in sugar container in back store room. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Observed in little flip top cooler cooked chicken (48F - Cooling). Employee stated cooked and placed in flip top night before. 2) Observed in little flip top cooler container of raw fish (46F - Cooling). Employee stated fish was seasoned and placed in cooler night before. Warning
- 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed in little flip top cooler container of raw fish (46F - Cooling). Employee stated fish was seasoned and placed in cooler night before. See stop sale. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing utensils in HWS. Warning
- 27-06-4:Intermediate - No hot running water at three-compartment sink. No hot water at three compartment sink. Per manager, hot water heater not working properly. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed new roll in paper towel compartment. Corrected On-Site Warning
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Per manager, hot water heater not working properly Warning
Food safety inspection conducted on 2/13/2024 revealed 14 total violations (7 high priority, 4 intermediate, 3 basic).
Inspection on 11/14/2023
High Priority
0
Intermediate
0
Basic
8
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cups in bulk containers of spices and corn starch in back storage area. Manager removed cups. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. 1) Containers of fryer oil and cases of plastic water bottles on floor by end of cook line. 2) Buckets of food items on floor in walk in cooler. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bucket of utensils in standing water at end of cookline. Manager dumped water and replaced with dry utensils. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go foil pans on top of storage shelf not stored inverted. manager inverted all pans. Corrected On-Site
- 21-10-4:Basic - Soiled dry wiping cloth in use. Soiled cloth on cutting board at cook line fliptop unit. Employee removed cloth from line and replaced with clean. Corrected On-Site Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Containers of dry spices on shelves in back hall not covered.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Container of frozen chicken pieces thawing at room temperature. Manager placed container in cooler to continue thawing. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at end of cook line and above triple sink soiled.
Food safety inspection conducted on 11/14/2023 revealed 8 total violations (0 high priority, 0 intermediate, 8 basic).
Inspection on 10/7/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/7/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/5/2023
High Priority
3
Intermediate
4
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cups on multiple containers of dry spices and bulk containers in back hallway. Warning
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floor area around dish machine and cook line has debris and soiled buildup. Warning
- 08B-38-4:Basic - Food stored on floor. 1) Cases of plastic bottled water on floor just inside kitchen. 2) Buckets of food items and cases of raw chicken on floor in walk in cooler. Repeat Violation Warning
- 21-10-4:Basic - Soiled dry wiping cloth in use. Soiled clothes on front of line at expo station and by dish machine. Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line and wall adjacent to front area. Warning
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, fried chicken pieces 68-74F @ 2:30pm (cooked cooling since 11:45am). Chicken moved to smaller pans and placed in freezer to rapid chill to 70F. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, fried fish pieces (51F - Cold Holding); fried chicken pieces (51F - Cold Holding); yogurt (51F - Cold Holding); heavy cream (51F - Cold Holding); sour cream (51F). Per manager items out of temperature more than four hours. Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, fried fish pieces (51F - Cold Holding); fried chicken pieces (51F - Cold Holding); yogurt (51F - Cold Holding); heavy cream (51F - Cold Holding); sour cream (51F). Per manager items out of temperature more than four hours.. See stop sale. Repeat Violation Admin Complaint
- 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. Bulletin printed and provided. Corrected On-Site Repeat Violation Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Items for lunch service only used 11:30am-2:30pm and discarded. No written plan available. Time as Public Health Control form printed and provided. **Corrective Action Taken** Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Trays of fried chicken pieces on cooling rack in walk in cooler missing date labels. Per manager, prepared over 24 to 36 hrs ago. Repeat Violation Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at expo station. Employee labeled as water. Corrected On-Site Warning
Food safety inspection conducted on 10/5/2023 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).