What is Bawarchi Biryani Miami's health inspection score?

Bawarchi Biryani Miami has a SafeDine safety score of 19 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bawarchi Biryani Miami last inspected?

Bawarchi Biryani Miami was last inspected on December 29, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bawarchi Biryani Miami have?

Bawarchi Biryani Miami has 72 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bawarchi Biryani Miami safe to eat at?

Bawarchi Biryani Miami has a safety score of 19/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Bawarchi Biryani Miami serve?

Bawarchi Biryani Miami serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Bawarchi Biryani Miami

Name: Bawarchi Biryani Miami
Address: 10720 W FLAGLER ST UNIT #15, Sweetwater, 33174
Rating: 19

10720 W FLAGLER ST UNIT #15, Sweetwater

Last Inspected: 12/29/2025

▼Declining

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0Poor

American•Sweetwater

Ranked #117 of 120 in SweetwaterBetter than 22% of american restaurants

Declining

4 inspections

Last: Dec 29, 2025

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

10x

Employee illness

Sick employee handling food — illness transmission risk

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-87

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-21 pts

Best practices • 2 pts each

Inspection Timeline

-26 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 13/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (19/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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

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Violation Timeline

Aug 2025

2 inspections

11 high priority

11 intermediate

23 basic

Aug

Oct 2025

1 inspections

2 intermediate

3 basic

Dec 2025

1 inspections

4 high priority

2 intermediate

16 basic

Dec

Inspection History

4 records on file

4 Complaint Full

Dec 25

Complaint Full InspectionLatestInspection Completed - No Further Action

4 High2 Med16 Basic

22 total3 risk factors

3/100inspection score

−116 pts

High Priority (3)

−60 pts

03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followed(4x)Risk Factor−40
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (6)

−40 pts

01CShellstock tags missing or shellstock commingled−5
04Facilities inadequate to maintain TCS food temperatures(2x)−10
11Employee health knowledge lacking; ill employee present(2x)−10
12AHands not clean or not washed properly−5
22Food-contact surfaces not clean and sanitized−5
27Water source not safe; no hot/cold water under pressure−5

Basic (6)

−16 pts

02DFood not properly labeled or not in original container(2x)−4
10In-use food utensils not properly stored−2
23Nonfood-contact surfaces not clean−2
24Clean equipment not properly stored or air dried−2
28Sewage/waste water not properly disposed(2x)−4
33Garbage/refuse not properly handled; premises not maintained−2

Base deductions−116 pts

Risk factor bonus (3× +5)−15 pts

Oct 25

Complaint Full InspectionCall Back - Complied

2 Med3 Basic

5 total2 risk factors

84/100inspection score

−29 pts

High Priority (2)

−20 pts

03CRaw animal food not cooked to proper temperatureRisk Factor−10
03FTime as a Public Health Control not followedRisk Factor−10

Intermediate (1)

−5 pts

22Food-contact surfaces not clean and sanitized−5

Basic (2)

−4 pts

10In-use food utensils not properly stored−2
28Sewage/waste water not properly disposed−2

Base deductions−29 pts

Risk factor bonus (2× +5)−10 pts

Aug 25

Complaint Full InspectionCall Back - Admin. complaint recommended

2 High5 Med6 Basic

13 total4 risk factors

33/100inspection score

−88 pts

High Priority (5)

−70 pts

01AFood obtained from unapproved sourceRisk Factor−10
03CRaw animal food not cooked to proper temperature(2x)Risk Factor−20
03FTime as a Public Health Control not followed(2x)Risk Factor−20
08BFood not protected during preparation/storage/display−10
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (2)

−10 pts

01CShellstock tags missing or shellstock commingled−5
22Food-contact surfaces not clean and sanitized−5

Basic (4)

−8 pts

02DFood not properly labeled or not in original container−2
10In-use food utensils not properly stored−2
28Sewage/waste water not properly disposed−2
48Gas appliances not safe; boiler certificate not current−2

Base deductions−88 pts

Risk factor bonus (4× +5)−20 pts

Aug 25

Complaint Full InspectionAdministrative complaint recommended

9 High6 Med17 Basic

32 total7 risk factors

0/100inspection score

−184 pts

High Priority (8)

−120 pts

01AFood obtained from unapproved source(2x)Risk Factor−20
01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03ATCS food not held cold at 41°F or belowRisk Factor−10
03CRaw animal food not cooked to proper temperature(2x)Risk Factor−20
03ETCS food not reheated to 165°F for hot holdingRisk Factor−10
03FTime as a Public Health Control not followed(2x)Risk Factor−20
08BFood not protected during preparation/storage/display(2x)−20
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (4)

−40 pts

01CShellstock tags missing or shellstock commingled(3x)−15
11Employee health knowledge lacking; ill employee present−5
22Food-contact surfaces not clean and sanitized(2x)−10
27Water source not safe; no hot/cold water under pressure(2x)−10

Basic (7)

−24 pts

02DFood not properly labeled or not in original container(3x)−6
10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit−2
24Clean equipment not properly stored or air dried−2
28Sewage/waste water not properly disposed(4x)−8
33Garbage/refuse not properly handled; premises not maintained−2
48Gas appliances not safe; boiler certificate not current−2

Base deductions−184 pts

Risk factor bonus (7× +5)−35 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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