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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
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.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on October 3, 2025 shows 12 observation rows: 2 critical, 5 major, and 5 minor.
DBPR source + data confidenceWhat’s powering this page
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.
- •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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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
BAWARCHI BIRYANIS looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [10-08-5] Ice scoop handle in contact with ice. -operator removed
- [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
- [51-13-4] No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures poster, operator posted
- [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
- [12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- [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
- [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
- [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/wiping cloths. -QUATERNARY AMMONIA
- [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
- [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
- [41-17-4] Spray bottle containing toxic substance not labeled. -green solution spray bottle lacking labeled, operator labeled
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