BAWARCHI BIRYANI MIAMI

Name: BAWARCHI BIRYANI MIAMI
Address: 10720 W FLAGLER ST UNIT #15, SWEETWATER, FL, 33174, US
Rating: 63.1

10720 W FLAGLER ST UNIT #15, SWEETWATER, FL 33174

License #2316174

🍛 Indian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

63.1 Grade F / 100

Failing Health Score

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Quick take

BAWARCHI BIRYANI MIAMI in SWEETWATER currently holds an InspectFL Health Score of 63.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on December 29, 2025. Across those visits, inspectors documented 63 total violations — 15 critical, 15 major, 33 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 29, 2025 included 3 critical violations, 2 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Inspection Completed - No Further Action
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (99F - Hot Holding) According to cook prepared 2 hours ago. Cook put chicken inside fryer to reheat fried chicken (169F - Hot Holding)
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed at kitchen to go plastic containers not inverted.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit available.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed on women bathroom.
[33-16-4] Open dumpster lid.
[36-22-4] Floor area(s) covered with standing water. Observed at ware washing area water on the floor.
[41-10-4] Toxic substance/chemical improperly stored. Observed can of bug killer next to vegetable cutter. Operator stored bug killer properly, away from clean equipment.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed on door to the outside, kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards at kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at kitchen.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on and handle clean utensils without washing his hands first Manager coached employee on proper glove use and hand washing . Employees washed hands hands and then put gloves to serve food.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover inside wall in cooler,exterior of ovens, shelves under preparation tables, door handles on refrigeration equipment and lids for food containers soiled with food residue.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Owen interior and microwave interior soiled .
[08B-12-5] Stored food not covered. Observed inside walk in cooler cooked chick peas, cut cabbage and cooked goat containers not covered. Operator covered food containers with aluminum foil.

Call Back - Admin. complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Diced Cheese (53F - Cold Holding); Yogurt (51F - Cold Holding); Heavy Cream (47F - Cold Holding); spinach (57F - Cold Holding); Raw Shrimp (57F - Cold Holding); as per operator for more than 4 hrs inside reach in cooler across stove. Observed sliced Cheese (46F - Cold Holding) inside reach in cooler as per operator for less than 4 hrs. Observed chicken biryani rice (56F - Cold Holding) inside walk in cooler. As per operator since the day before.
[14-11-5] Equipment in poor repair. Observed walk-in cooler door bottom in disrepair.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled throughout kitchen area. Observed accumulation on grease in between cooking equipment at cook line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink blocked at mop sink room with can and plastic bags.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employee Suraj hired for more than 60 days without proof of employee training.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet towels used under cutting boards at prep station.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board across cook line heavily soiled with food debris. Observed green cutting board and 2 white cutting boards heavily soiled with mold like substance at storage rack next to washing area. Observed can blade opener heavily soiled on prep table at cook line.
[11-27-4] 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.
[08B-38-4] Food stored on floor. Observed plastic container with rice on floor outside of walk in cooler. Observed rice, onions stored on walk in cooler floor.
[36-73-4] Floor soiled/has accumulation of debris. Observed accumulation of grease on floor under cooking equipment at cook line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Observed chicken biryani rice (56F - Cold Holding) inside walk in cooler. As per operator since the day before. Observed Diced Cheese (53F - Cold Holding); Yogurt (51F - Cold Holding); Heavy Cream (47F - Cold Holding); spinach (57F - Cold Holding); Raw Shrimp (57F - Cold Holding); as per operator for more than 4 hrs inside reach in cooler across stove. Observed sliced Cheese (46F - Cold Holding) inside reach in cooler as per operator for less than 4 hrs. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clarified butter (82F - Hot Holding) on floor at cook line. As per operator since the night before.

Administrative complaint recommended
[08B-38-4] Food stored on floor. Observed plastic container with rice on floor outside of walk in cooler. Observed rice, onions stored on walk in cooler floor.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed salt, sugar, flour inside plastic containers without label on storage racks at kitchen.
[14-17-4] Walk-in cooler shelves heavily soiled.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board across cook line heavily soiled with food debris. Observed green cutting board and 2 white cutting boards heavily soiled with mold like substance at storage rack next to washing area. Observed can blade opener heavily soiled on prep table at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled throughout kitchen area. Observed accumulation on grease in between cooking equipment at cook line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink blocked at mop sink room with can and plastic bags.
[33-09-4] Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed trash bag containing trash and empty oil boxes not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
[35A-09-4] Presence of insects, rodents, or other pests. Observed 15+ live weevils-like insects inside plastic container with cooking spices at dry storage. Observed bag of raw shell pistachios with 5+ live weevils-like insects inside at dry storage. Observed tapioca pearls bag with 2+ live weevils-like insects at dry storage. Observed tapioca pearl container with 6 + live weevils-like insects at dry storage. Observed flour bag with +5 live weevils-like insects next to cook line.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200 +ppm). Operator diluted with water, retest Triple Sink (Chlorine 50ppm)
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal pans and pots not inverted at dry storage area. Operator inverted the items.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink slow draining next to walk in cooler.
[09-02-5] Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Observed employee was having bare hand contact with cooked bread at kitchen.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation no using hair restraint.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed kitchen walls heavily soiled with debris.
[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 food employees hired for less than 60 days. shiba and Raj.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employee Suraj hired for more than 60 days without proof of employee training.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Diced Cheese (53F - Cold Holding); Yogurt (51F - Cold Holding); Heavy Cream (47F - Cold Holding); spinach (57F - Cold Holding); Raw Shrimp (57F - Cold Holding); as per operator for more than 4 hrs inside reach in cooler across stove. Observed sliced Cheese (46F - Cold Holding) inside reach in cooler as per operator for less than 4 hrs. Observed chicken biryani rice (56F - Cold Holding) inside walk in cooler. As per operator since the day before.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet towels used under cutting boards at prep station.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Observed chicken biryani rice (56F - Cold Holding) inside walk in cooler. As per operator since the day before. Observed Diced Cheese (53F - Cold Holding); Yogurt (51F - Cold Holding); Heavy Cream (47F - Cold Holding); spinach (57F - Cold Holding); Raw Shrimp (57F - Cold Holding); as per operator for more than 4 hrs inside reach in cooler across stove. Observed sliced Cheese (46F - Cold Holding) inside reach in cooler as per operator for less than 4 hrs. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clarified butter (82F - Hot Holding) on floor at cook line. As per operator since the night before.

Inspection Completed - No Further Action
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[01B-02-5] 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.
[22-45-4] 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.
[25-06-4] 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.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl inside spices at storage shelves.
[03A-02-5] 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.
[36-22-4] Floor area(s) covered with standing water. Observed in front of exit back door. Observed in front of kitchen entrance.
[08A-05-6] 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.
[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. Discussed and provided via email to operator. Operator print out and employee read and signed.
[53A-05-6] 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/
[03D-02-5] 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.
[10-17-4] 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.
[22-02-4] 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.

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