BACHOUR CORAL GABLES

Name: BACHOUR CORAL GABLES
Address: 200 BIRD RD, CORAL GABLES, FL, 33146, US
Rating: 9.3

200 BIRD RD, CORAL GABLES, FL 33146

License #2335838

9.3 Grade F / 100

Failing Health Score

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Latest inspection

September 14, 2026 · 10 findings · 0 critical

Routine - Food

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Quick take

BACHOUR CORAL GABLES in CORAL GABLES currently holds an InspectFL Health Score of 9.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 15 times from Florida DBPR, with the most recent inspection on September 14, 2026. Across those visits, inspectors documented 93 total violations — 21 critical, 34 major, 38 minor.

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The latest inspection on September 14, 2026 shows 10 observation rows: no critical rows, 5 major, and 5 minor.

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BACHOUR CORAL GABLES 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.

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[02D-02-4] Packaged food not labeled as specified by law. Observed container of sugar and oils at cook line not labeled.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for container of tuna salad at reach in cooler not date marked with preparation date.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed at rear kitchen hand sink frozen package of bacon placed to thaw at room temperature. Operator removed and stored at cooler to thaw.
[08B-12-5] Stored food not covered. Observed at rear kitchen baking sheet with bread stored uncovered.
[11-26-1] 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. Provided operator with form. Operator printed, reviewed and signed with new hired employee.
[12B-13-4] Opened employee food container in a cold holding unit with food to be served to customers. Observed employee half eaten ice cream stored at reach in freezer. Employee removed.
[14-11-5] Equipment in poor repair. Observed front counter reach in cooler gaskets torn.
[16-46-4] Old labels stuck to food containers after cleaning. Observed at drying area at triple sink, containers with old labels.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed rear kitchen hand sink used to thaw items. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand sink. Operator provided.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Observed front counter reach in cooler gaskets torn.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed standing reach in freezer unit soiled.
[22-41-4] 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. Observed Dishwasher (Chlorine 0ppm). Employee set up three compartment sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line reach in cooler raw shelled eggs stored over squeeze bottles of dressings.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed at standing reach in freezer unit raw salmon filets in reduced oxygen packaging without an approved HACCP. As per operator items are vacuum sealed at primary BACHOUR location and they also have no approved HACCP to conduct this process.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed for hand sink at cook line used as a dump sink with food remnants and spatula stored inside.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Carlos C. And Dayana Reyes, unable to provided training.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed at standing reach in freezer unit raw salmon filets in reduced oxygen packaging without an approved HACCP. As per operator items are vacuum sealed at primary BACHOUR location and they also have no approved HACCP to conduct this process.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on meat slicer.
[36-73-4] Floor soiled/has accumulation of debris. Observed at kitchen area. Employee cleaned during inspection.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed at plates storage rack.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed a container of frozen steak steaks thawing at room temperature at three compartment sink. Employee removed and placed into reach in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[22-41-4] 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. Observed Dishwasher (Chlorine 0ppm). Employee set up three compartment sink.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw bacon in reach in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter display case ham and cheese croissant (62F - Cold Holding). As per employee for about 1 hour. Employee placed items into cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink at cook line.
[11-26-1] 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. Observed for employee Diana, hired 2 weeks ago. Operator printed and completed form with employee during inspection.
[31B-03-4] No soap provided at handwash sink. Observed at hand sink at cook line.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures available for ham and cheese croissants, flan croissants and guava and cheese croissants being kept at display case at room temperature. Provided operator with firm to complete and begin utilizing process.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Observed license dated 10/01/2023 posted.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee canned drink on prep table while cutting bell peppers. Employee discarded.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed at cook line prep table a tray of cooked chicken breast thawing on counter.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket at storage area.
[22-41-4] 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. Observed Dishwasher (Chlorine 0ppm). Observed no chlorine sanitizer available for dish machine at time of inspection. Advised operator to utilize three compartment sink until repaired.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep table cooked chicken breast (54F - Cold Holding). As per cook, for 30 minutes to thaw. Operator placed into reach in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed rice cooker stored on top of hand wash sink at dish washing area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for same previous employees, Yailena Hernandez and Tatiana Febles both stated theyve been employees more than 60 days.