🪰526,489 violations tracked across 67 Florida counties

BAWARCHI BIRYANIS

233 BELLAGIO CIR, SANFORD, FL 32771

License #6905543

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

BAWARCHI BIRYANIS in SANFORD currently holds an InspectFL Health Score of 94.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on October 3, 2025. Across those visits, inspectors documented 12 total violations — 2 critical, 5 major, 5 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.

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.
Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on October 3, 2025 shows 12 observation rows: 2 critical, 5 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR
Inspection coverage
100%
Inspector notes
12
Coverage note
Inspector notes linked where available

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.

What you’ll see here
  • Inspector notes appear inline when available.
  • The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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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.

  • Disposition: Inspection Completed - No Further Action
  • [10-08-5] Ice scoop handle in contact with ice. -operator removed
  • [12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  • [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/wiping cloths. -QUATERNARY AMMONIA
  • [51-13-4] No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures poster, operator posted
  • [02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -packaged desserts in grab-n-go reach-in cooler
  • [41-17-4] Spray bottle containing toxic substance not labeled. -green solution spray bottle lacking labeled, operator labeled
  • [08B-12-5] Stored food not covered. -curry sauce, operator covered
  • [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on prep table, operator relocated to sanitizer bucket
  • [03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -cooked rice and cooked chicken, provided Time As Public Health Control Written Procedures form and educated operator
  • [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. -provided Clean-up of Vomiting and Diarrheal Events handout
  • [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. -Saibabu and Chamenca
  • [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -clarified butter 109F, per operator stored off heat on top of stove less than 4 hours, operator placed on gas burner to rapidly reheat, retested 191F
Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse

Would you eat here?

BAWARCHI BIRYANIS looks fairly solid on paper. Would you eat here?

B record

Solid overall, with enough history that people may still weigh the details differently.

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