DirtyFLRestaurant Inspection Data

BAWARCHI BIRYANI MIAMI

10720 W FLAGLER ST UNIT #15, SWEETWATER 33174

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports

All Inspection Reports

Inspection Date: 7/14/2025

Inspection #: Visit ID: 10875929

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside spices at storage shelves.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed in front of exit back door. Observed in front of kitchen entrance.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor under cooking equipment at cook line has accumulated of grease. Observed walk in freezer floor soiled.
  • 08B-38-4:Basic - Food stored on floor. Observed chicken stored on floor inside walk in cooler floor.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 3 knives stored between reach in cooler and prep table across cook line. Operator removed and placed on washing area to wash. **Corrective Action Taken**
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave heavily soiled across cook line.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled with food debris across bread station. Observed reach in cooler interior soiled with food debris across stove.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed black bowls and lids not inverted on storage shelves across walk in cooler. Operator properly inverted. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed containers with onion sauce, pasta and heavy cream sauce, cooked chicken, Cooke potatoes not covered inside walk in cooler. Observed containers with cashew sauce, tomato sauce, onion sauce not covered inside walk in freezer. Observed assorted spices on storage shelves across cook not covered.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind spray hose at dish washer station soiled with black mold like substance.
  • 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 yellow rice (53F - Cooling); white rice (47F - Cooling) inside walk in cooler. As per operator since the day before. Operator segregated. **Corrective Action Taken**
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing pans and not sanitizing after cleaning. Discussed with manager.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over rice flour mixture inside walk in cooler. Operator removed the chicken from over mixture. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed yellow rice (53F - Cooling); white rice (47F - Cooling) inside walk in cooler. As per operator since the day before. Operator segregated.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked chicken (65F - Cold Holding) across cook line on storage rack. As per operator for less than 1 hrs. Operator placed inside walk in cooler for rapid cooling. **Corrective Action Taken**
  • 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. Discussed and provided via email to operator.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed preparation shelves soiled with food debris next to walk in cooler. Observed shelves across cook line soiled with food debris.
  • 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/
  • 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. Discussed and provided via email to operator. Operator print out and employee read and signed. Corrected On-Site