BACHOUR

Name: BACHOUR
Address: 2020 SALZEDO ST, SUITE 103, CORAL GABLES, FL, 33134, US
Rating: 31.2

2020 SALZEDO ST, SUITE 103, CORAL GABLES, FL 33134

License #2336186

31.2 Grade F / 100

Failing Health Score

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Latest inspection

September 14, 2026 · 11 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BACHOUR in CORAL GABLES currently holds an InspectFL Health Score of 31.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 14, 2026. Across those visits, inspectors documented 81 total violations — 11 critical, 26 major, 44 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 23, 2024

The latest inspection on September 14, 2026 shows 11 observation rows: 1 critical, 5 major, and 5 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

BACHOUR has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[08B-38-4] Food stored on floor. Observed a box with oranges stored on floor.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed at prep area, kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Employee took can opener to dishwasher station.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand sink by kitchen entrance.
[29-08-4] Plumbing system in disrepair. Hand sink at prep area by kitchen entrance.
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked by reach in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee washing sanitizer towel in hand sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at pastry station.
[36-12-4] Floors not constructed to be easily cleanable.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at pastries station.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents at walk in cooler soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
[36-22-4] Floor area(s) covered with standing water.
[08B-38-4] Food stored on floor. Observed at walk in freezer a box with vegetables stored on floor.
[36-24-5] Hole in or other damage to wall. At dishwashing area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. At kitchen. Grease trap under remodeling.
[36-50-4] Unclean building components, attachments or fixtures. Drain at front counter, soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. At prep area.
[12A-07-5] 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] Operating with an expired Division of Hotels and Restaurants license.
[03A-02-5] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Shelves at walk in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hands sink blocked by reach in cooler..
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At pastiserie station.
[14-14-4] Nonfood-grade basting brush used in food.
[05-13-5] Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.