BAWARCHI BIRYANIS

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibbs in mop sink room - From follow-up inspection 2026-06-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface stained/ soiled with food debris, mold-like substance or slime. -Cutting boards on sandwich top reach in cooler on cooks line - can opener in side prep room - From follow-up inspection 2026-06-11: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2026-06-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler and cooks line Repeat Violation - From follow-up inspection 2026-06-11: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen and prep area - From follow-up inspection 2026-06-11: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Microwave on expo side - From follow-up inspection 2026-06-11: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Walk in freezer by door - From follow-up inspection 2026-06-11: Time Extended

Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Cooks line hood system - From follow-up inspection 2026-06-11: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2026-06-11: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Counter side of expo in rice cooker rice (123 - Hot Holding) Less than four hours Turned cooked to cook 35 minutes later 171F Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb in mop sink Repeat Violation

Intermediate - Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Cutting boards on sandwich top reach in coolers Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Ice cream area front counter Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks in ice cream area

Intermediate - No soap provided at handwash sink. By three comp sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler

Intermediate - Several Spray bottles containing toxic substance not labeled throughout the establishment Repeat Violation

Basic - Bathroom floors not in good condition. Men's restroom Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen and prep area Repeat Violation

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pots under clean item rack across from three comp sink Corrected On-Site

Basic - Clean kitchen utensils not stored inverted or in a protected manner on clean item rack Corrected On-Site

Basic - Cloth used as a food-contact surface. On tandoori oven

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Under prep table on cooks line Corrected On-Site

Basic - Equipment in poor repair. Microwave on expo side

Basic - Food stored on floor. Walk in cooler Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between sandwich top reach in coolers on cooks line Corrected On-Site

Basic - Light not functioning On hood over 8 eye stove on cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of woks on cooks line

Basic - Single-service articles improperly stored. Ice cream side Corrected On-Site

Basic - Stored food not covered. Spices on rack next to cooks line Corrected On-Site

Basic - Walk-in coole shelves with rust that has pitted the surface.

Basic - Water leaking from faucet at three comp sink in I've cream area

Basic - Wet mop not stored in a manner to allow the mop to dry. Server side station in mop bucket Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Salt on top of microwave on expo side Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Walk in cooler by door

High Priority - Three Live, small flying insects found in room with onions and ginger

High Priority - Vacuum breaker missing at hose bibb at mop sink Repeat Violation

Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting boards on sandwich top reach in coolers on cooks line

Intermediate - Handwash sink not accessible for employee use at all times. Across from cooks line Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler Repeat Violation

Intermediate - Spray bottle containing blue toxic substance not labeled in server side station Repeat Violation

Basic - Bathroom floors not in good condition.

Basic - Bowl or other container with no handle used to dispense food. Several pans on cooks line Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen

Basic - Cleaned and sanitized equipment or utensils not properly stored. Pots carols from three comp sink

Basic - Current Hotel and Restaurant license not displayed. 4-1-25

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Leading to prep room Repeat Violation

Basic - Food stored on floor. Walk in cooler Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between sandwich top reach in coolers on cooks line Corrected On-Site Repeat Violation

Basic - Light not functioning by back door Repeat Violation

Basic - Single-service articles improperly stored. Ice cream side Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Outside of walk in cooler

Basic - Wet mop not stored in a manner to allow the mop to dry. Server side station and by mop sink

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. On a cart By back door Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice cooker on server side of expo station 117F Less than four hours Placed in oven for rapid reheat 20 minutes later 177F Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucets. Repeat Violation

Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. 1) cutting boards cook line

Intermediate - Handwash sink not accessible for employee use at all times. Server side station has water bottles and rags in sink.

Intermediate - Microwave missing fan guard cover/splatter shield. On shelf on cooks line

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler Repeat Violation

Intermediate - Spray bottle containing green toxic substance not labeled in dish room

Basic - Bowl or other container with no handle used to dispense food. In rice cooker across from expo Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Shelf of expo line Corrected On-Site Repeat Violation

Basic - Floor and wall junctures not covered from three comp sink leading to prep room. Repeat Violation

Basic - Food stored on floor. Buckets of sauce in walk in cooler Repeat Violation

Basic - Ice buildup in both walk-in freezers Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cooks line between sandwich top reach in coolers

Basic - Light not functioning side of cooks line closest to dish room

Basic - Single-service articles improperly stored. 1)In dry stock room across from mop sink 2) ice cream side prep room Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken in standing water in prep room

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Under table on pastry side to the right of front door when entering

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front counter chicken puff pastry (99F - Hot Holding); egg puff pastry (105F - Hot Holding) Less than four hours per chef Turned up temperature in cabinet for temperature recovery 20 minutes later Chicken puff pastry 125F Egg puff pastry 130F Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet.

Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting boards on sandwich top reach in coolers on cooks line Repeat Violation

Intermediate - Nonfood-grade basting brush used in food. Oil on tandoori oven on cooks line Chef discarded Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in and reach in coolers. Repeat Violation

Intermediate - Spray bottle containing green toxic substance not labeled in dish room, purple toxic substance not labeled in bussing area outside dish doom

Basic - Bowl or other container with no handle used to dispense food. On sandwich top reach in cooler on cooks line across from fryer Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line Corrected On-Site

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Three comp sink area leading to prep room. Repeat Violation

Basic - Food stored on floor. Buckets of yogurt in walk in cooler Repeat Violation

Basic - Ice buildup in ice cream walk-in freezer and main walk in freezer Repeat Violation

Basic - Ice scoop handle in contact with ice. Ice machine in kitchen Corrected On-Site Repeat Violation

Basic - Ripped/worn tin foil used as wall cover by dish room

Basic - Single-service articles improperly stored. Dry stock room Cases of to go on floor

Basic - Walk -in cooler interior/shelves have accumulation of soil residues.

Basic - Wet mop not stored in a manner to allow the mop to dry. Bussing area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw whole shell eggs behind cut vegetables on sandwich top reach in cooler across deck flattop 2) raw marinated chicken in double door reach in cooler at end of cooks line Corrected On-Site Repeat Violation

High Priority - Spray hose at dish sink lower than flood rim of sink. My dish machine Fixed hook and now above flood rim Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich top coolers on cooks line cutting boards stained/soiled

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Rice cooker on expo side Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By back door and kitchen

Basic - Equipment in poor repair. Ice machine lid broken

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. By three comp sink leading to prep room Repeat Violation

Basic - Floor tiles missing and disrepair outside walk in cooler

Basic - Food stored on floor. Buckets of yogurt and cases of eggs in walk in cooler

Basic - Ice buildup in walk-in freezer on condenser

Basic - Ice scoop handle in contact with ice. Ice machine Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Prep room by three compartment sink Repeat Violation

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. Dish room Warning - From follow-up inspection 2023-10-25: Time Extended - From follow-up inspection 2023-12-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1)Cutting boards on sandwich top reach in coolers on cooks line 2) walk in cooler shelves heavily soiled Repeat Violation Warning - From follow-up inspection 2023-10-25: Time extend cutting boards only Time Extended - From follow-up inspection 2023-12-15: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added new bakery/ice cream/ juice bar to side dining room Warning - From follow-up inspection 2023-10-25: Time Extended - From follow-up inspection 2023-12-15: Submitted on 11-15-23 Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler Warning - From follow-up inspection 2023-10-25: Time Extended - From follow-up inspection 2023-12-15: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. 1)Prep room 2) three comp sink Warning - From follow-up inspection 2023-10-25: Time Extended - From follow-up inspection 2023-12-15: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Under hand sink next to three comp sink. Warning - From follow-up inspection 2023-10-25: Time Extended - From follow-up inspection 2023-12-15: Time Extended

Basic - - From initial inspection : Basic - One Light not functioning on dish room Warning - From follow-up inspection 2023-10-25: Special light has been ordered Time Extended - From follow-up inspection 2023-12-15: Time Extended

High Priority - Container of medicine improperly stored. On pass thru on cooks line Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs behind washed herbs on cooks line Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned yellow curry 61F Portioned yogurt sauce 60F Less than four hours per manager Placed in walk in freezer for rapid chill Offered time plan as a possible,solution since they close between lunch and dinner. 20 minutes later yellow curry 43 Yogurt sauce 42 Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on expo side yellow curry sauce (99F - Hot Holding); curry chicken (108F - Hot Holding); curry cheese cubes (108F - Hot Holding) Less than four hours per manager Turned up heat on well and also put on stove tomrapd reheat 30 minutes later yellow curry sauce (181- Hot Holding); curry chicken (179 - Hot Holding); curry cheese cubes (182 - Hot Holding) Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucets.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on sandwich top cooler on cooks line soiled Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items on cooks line and walk in cooler. Repeat Violation

Intermediate - Spray bottle containing green toxic substance not labeled in server side station . Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Rice container and on cooks line Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Throughout the kitchen

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line pass thru Corrected On-Site

Basic - Floor soiled/has accumulation of debris in kitchen Repeat Violation

Basic - Food stored on floor. Buckets of sauce in walk I'm cooler Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses on cooks line Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers soiled in walk in cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in standing water but had water on other side of prepped sink Educated operator on how he can put on divider to be in compliance Corrective Action Taken

Basic - Walk in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust in kitchen Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bowl of flour next to bread area on cooks line.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on sandwich top,cooler soiled/ stained Repeat Violation - From follow-up inspection 2022-12-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked in walk in cooler and reach in coolers Repeat Violation - From follow-up inspection 2022-12-08: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in the kitchen Repeat Violation - From follow-up inspection 2022-12-08: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor in walk in cooler and walk in freezer. - From follow-up inspection 2022-12-08: Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. To go containers above cooksline Corrected On-Site - From follow-up inspection 2022-12-08: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2022-12-08: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust,inside walk in cooler Repeat Violation - From follow-up inspection 2022-12-08: Time Extended

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Warning - From follow-up inspection 2022-03-07: Dish machine is not in use do to pipes be repair on machine at time of inspections Time Extended

Intermediate - - From initial inspection : Intermediate - All Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Warning - From follow-up inspection 2022-03-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All the cutting boards, can opener, storage container Warning - From follow-up inspection 2022-03-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need chlorine test strips for dish machine Warning - From follow-up inspection 2022-03-07: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2022-03-07: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2022-03-07: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen Warning - From follow-up inspection 2022-03-07: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream cooler in dining room Warning - From follow-up inspection 2022-03-07: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All the coolers on the cook line Warning - From follow-up inspection 2022-03-07: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-03-07: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen Warning - From follow-up inspection 2022-03-07: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Now at 50° Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken found on steam table at 97° for less than an hour. Corrective action: reheat chicken to 165° within two hours for temperature recovery. Corrective Action Taken

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.

Intermediate - Certified food manager unable to answer basic questions about allergens.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards, can opener, food storage bins

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, Cooked fish

Intermediate - Spray bottle containing toxic purple substance not labeled. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Scooping nuts, flours, etc Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Establishment has wash, sanitize and rinse

Basic - Floor soiled/has accumulation of debris. Throughout entire kitchen

Basic - Food not stored at least 6 inches off of the floor. Onions Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All shelves in the kitchen and walk in cooler

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line cooler

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Silverware/utensils stored upright with the food-contact surface up.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen

Basic - Wet mop not stored in a manner to allow the mop to dry.