NAWABI HYDERABAD HOUSE BIRYANI PLACE

Name: NAWABI HYDERABAD HOUSE BIRYANI PLACE
Address: 4225 W LAKE MARY BLVD, LAKE MARY, FL, 32746, US
Rating: 60.5

4225 W LAKE MARY BLVD, LAKE MARY, FL 32746

License #6903901

🍛 Indian ℹ️

60.5 Grade F / 100

Failing Health Score

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Latest inspection

May 13, 2026 · 0 findings · 0 critical

Routine - Food

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Major

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Usually lower-risk context.

Quick take

NAWABI HYDERABAD HOUSE BIRYANI PLACE in LAKE MARY currently holds an InspectFL Health Score of 60.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on May 13, 2026. Across those visits, inspectors documented 76 total violations — 11 critical, 22 major, 43 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 13, 2026

The most recent inspection was clean, with no violations documented on May 13, 2026.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

NAWABI HYDERABAD HOUSE BIRYANI PLACE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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.

Passed — No Violations

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. - plastic cup no handle used to scoop soup at front counter. - plastic bowl no handle used to scoop flour
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. - above dish station
[14-09-4] Cutting board has cut marks and is no longer cleanable. - both cookline cutting boards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - back pack on shelf with soda syrup
[36-17-5] Floor tiles missing and/or in disrepair. - at dish washing station - at back door threshold
[36-24-5] Hole in or other damage to wall. - above hand wash sink at expo station - near back door
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - bottom of reach in cooler - wall below expo window - exterior of bulk dry foods container - exterior microwave oven
[08B-12-5] Stored food not covered. - basin flour
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed cilantro over cooked chicken at ealk in cooler
[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. - zero ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over paneer at walk in cooler
[29-37-4] Spray hose at dish sink lower than flood rim of sink. - at three comp sink
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. FRONT COUNTER - soup (72F - Cold Holding). Observed pot on counter. Operator states less than 1 hour. Operator put on stove for reheat - yogurt sauce (62F - Cold Holding). - tomato chutney, peanut chutney (46f-68f - Cold Holding). Observed on counter in ice bath. Operator states less than 1 hour. Operator added more ice. REACH IN COOLER FRONT COUNTER - mango lassi (50F - Cold Holding) - milk product (48 - Cold Holding) Operator states less than 4 hours. Operator moved to freezer for expedited cooling COOKLINE MIDDLE; - Yogurt based sauce, (51f-55fF - Cold Holding) - onion based sauce, (51f-55fF - Cold Holding) - tomato based sauce, (51f-55fF - Cold Holding) - Marsala sauce (51f-55fF - Cold Holding) Operator states held overnight COOKLINE LEFT; - paneer, (46f-48fF) - cooked cauliflower, (46f-48fF) - cooked chicken, (46f-48fF) - yogurt sauce, (46f-48fF) Operator states held overnight
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - sambar (120f-140f - Hot Holding) operator put back on stove for reheat.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test strips for dishwasher
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - establishment is already on a warning for Plan Review from inspection conducted on 2/5/26
[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.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - rice

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[21-05-5] Cloth used as a food-contact surface. - for naan bread handling
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cooks wearing watches
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. - walk in cooler gasket made of foam rubber
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of rolling food bins splattered with food debris - exterior of fryers - sides of oven - crash cart - side of burner stove - sides of reach in cooler - cookline equipment door handles - hood filters and ansul nozzles - top of lowboy unit below flat grill - shelf over stove - stove burners
[29-11-4] Water leaking from pipe and/or faucet/handle. - handsink across from tandoori oven
[22-02-4] Food-contact surface soiled with food debris, grease, or residue. - cutting boards
[31A-07-4] Handwash sink missing in warewashing or food preparation area. - warewashing area
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - handsink in warewashing area removed, handsink in expediting area replaced by ice machine; dump sink converted to handsink in expediting area; stand mixer added to expediting area multiple changes to cookline equipment: tandoori oven added, single unit stove burners added, bar area added.

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food. - yogurt
[21-05-5] Cloth used as a food-contact surface. - for naan bread handling
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - keys on shelf next to microwave in expediting area - backback, jackets stored on rice bags in dry storage area
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cooks wearing watches
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door
[36-73-4] Floor soiled/has accumulation of debris. - below all cookline equipment - below three compartment sink
[08B-38-4] Food stored on floor. - pitcher of yogurt, expediting area
[10-20-4] In-use tongs stored on equipment door handle between uses.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[51-13-4] No Heimlich maneuver/choking sign posted.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. - walk in cooler gasket made of foam rubber
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of rolling food bins splattered with food debris - exterior of fryers - sides of oven - crash cart - side of burner stove - sides of reach in cooler - cookline equipment door handles - hood filters and ansul nozzles - top of lowboy unit below flat grill - shelf over stove - stove burners
[24-18-4] Silverware/utensils stored upright with the food-contact surface up.
[33-34-4] Storage area not maintained clean and organized. - walk in freezer in disarray
[08B-12-5] Stored food not covered. - multiple food containers in dry storage area
[29-11-4] Water leaking from pipe and/or faucet/handle. - handsink across from tandoori oven
[02D-01-5] Working containers of food removed from original container not identified by common name. - multiple bulk foods in storage area
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - onion sauce, 70-90F at 3:10 pm, cooling since previous day
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken (74F); boiled eggs (61F); Plant Foods (71F); yogurt (58) held off temperature control less than 3 hours in expediting area. - housemade tomato chutney 46-48F, held in inadequate ice bath less than 2 hours in expediting area - butter, 73F, held off temperature control less than 3 hours.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cold holding: hot holding: rice (119F); rice (104F); soup (82F); held off temperature control less than 3 hours in expediting area
[41-10-4] Toxic substance/chemical improperly stored. - dishsoap jug stored next to colander of rice in expediting area
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. - three compartment sink
[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.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - onion sauce cooling in deep, covered, stacked containers
[22-02-4] Food-contact surface soiled with food debris, grease, or residue. - cutting boards
[31A-07-4] Handwash sink missing in warewashing or food preparation area. - warewashing area
[31A-09-4] Handwash sink not accessible for employee use at all times. - handsink on cookline blocked
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. - bar
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - handsink in warewashing area removed, handsink in expediting area replaced by ice machine; dump sink converted to handsink in expediting area; stand mixer added to expediting area multiple changes to cookline equipment: tandoori oven added, single unit stove burners added, bar area added.
[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.
[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.
[31B-03-4] No soap provided at handwash sink. - bar