Biryani Bowl

No violations were recorded at this inspection.

1. Sep 3, 2026 Unsatisfactory 73 points

   Routine Inspection/Field Review

   3 critical4 general Show violations

   • CriticalFood temperature25 pts

     Hot food was held below 130°F.

     Official wording (code 1710)

     Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))

   • CriticalManagement & training5 pts

     No person in charge who knew the food-safety rules, or no certified manager on staff.

     Official wording (code 0100)

     PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt

   • CriticalFood temperature25 pts

     Cooked food wasn’t cooled properly.

     Official wording (code 1600)

     Proper cooling procedure

   • GeneralFood handling5 pts

     Food wasn’t protected from contamination during delivery, prep, storage, or display.

     Official wording (code 3300)

     Potential food contamination prevented during delivery, preparation, storage, display

   • GeneralFood handling5 pts

     Food wasn’t labeled or date-marked properly.

     Official wording (code 3100)

     Food properly labeled; proper date marking

   • GeneralFacility upkeep3 pts

     Non-food surfaces were dirty or in poor repair.

     Official wording (code 4300)

     Nonfood-contact surfaces maintained and clean

   • GeneralFacility upkeep5 pts

     Food-contact surfaces weren’t kept clean and sanitized.

     Official wording (code 4200)

     Food-contact surfaces maintained, cleaned, sanitized

2. May 21, 2026 Unsatisfactory 38 points

   Routine Inspection/Field Review

   1 critical3 general Show violations

   • CriticalFood temperature25 pts

     Food was left at room temperature without proper time controls.

     Official wording (code 1900)

     No room temperature storage; proper use of time as a control, procedures available

   • GeneralFood handling5 pts

     Food wasn’t protected from contamination during delivery, prep, storage, or display.

     Official wording (code 3300)

     Potential food contamination prevented during delivery, preparation, storage, display

   • GeneralFacility upkeep3 pts

     Non-food surfaces were dirty or in poor repair.

     Official wording (code 4300)

     Nonfood-contact surfaces maintained and clean

   • GeneralFacility upkeep5 pts

     Plumbing problems, or missing protection against backflow.

     Official wording (code 4400)

     Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections

3. Nov 20, 2025 Unsatisfactory 43 points

   Routine Inspection/Field Review

   2 critical3 general Show violations

   • CriticalFood temperature25 pts

     Food was left at room temperature without proper time controls.

     Official wording (code 1900)

     No room temperature storage; proper use of time as a control, procedures available

   • CriticalManagement & training5 pts

     No person in charge who knew the food-safety rules, or no certified manager on staff.

     Official wording (code 0100)

     PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt

   • GeneralFacility upkeep3 pts

     Non-food surfaces were dirty or in poor repair.

     Official wording (code 4300)

     Nonfood-contact surfaces maintained and clean

   • GeneralFood handling5 pts

     Food wasn’t protected from contamination during delivery, prep, storage, or display.

     Official wording (code 3300)

     Potential food contamination prevented during delivery, preparation, storage, display

   • GeneralFood handling5 pts

     Food wasn’t labeled or date-marked properly.

     Official wording (code 3100)

     Food properly labeled; proper date marking

4. Mar 18, 2025 Unsatisfactory 43 points

   Routine Inspection/Field Review

   2 critical3 general Show violations

   • CriticalFood temperature25 pts

     Hot food was held below 130°F.

     Official wording (code 1710)

     Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))

   • CriticalFood temperature5 pts

     Cold food was held slightly too warm (42–45°F).

     Official wording (code 2120)

     Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

   • GeneralFacility upkeep3 pts

     Non-food surfaces were dirty or in poor repair.

     Official wording (code 4300)

     Nonfood-contact surfaces maintained and clean

   • GeneralFood handling5 pts

     Food wasn’t labeled or date-marked properly.

     Official wording (code 3100)

     Food properly labeled; proper date marking

   • GeneralFood handling5 pts

     Food wasn’t protected from contamination during delivery, prep, storage, or display.

     Official wording (code 3300)

     Potential food contamination prevented during delivery, preparation, storage, display

5. Aug 28, 2024 Unsatisfactory 20 points

   Routine Inspection/Field Review

   1 critical2 general Show violations

   • CriticalHygiene & sanitation10 pts

     Hand sinks were missing, blocked, or not stocked.

     Official wording (code 0600)

     Adequate handwashing facilities

   • GeneralFood handling5 pts

     Food wasn’t protected from contamination during delivery, prep, storage, or display.

     Official wording (code 3300)

     Potential food contamination prevented during delivery, preparation, storage, display

   • GeneralFood handling5 pts

     Food wasn’t labeled or date-marked properly.

     Official wording (code 3100)

     Food properly labeled; proper date marking

6. Apr 3, 2024 Complete 0 points

   Return Inspection

   No violations

7. Mar 20, 2024 Complete 75 points

   Return Inspection

   3 critical Show violations

   • CriticalFood temperature25 pts

     Cooked food wasn’t cooled properly.

     Official wording (code 1600)

     Proper cooling procedure

   • CriticalFood temperature25 pts

     Hot food was held below 130°F.

     Official wording (code 1710)

     Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))

   • CriticalFood temperature25 pts

     Food was left at room temperature without proper time controls.

     Official wording (code 1900)

     No room temperature storage; proper use of time as a control, procedures available

8. Mar 19, 2024 Unsatisfactory 68 points

   Routine Inspection/Field Review

   3 critical2 general Show violations

   • CriticalFood temperature25 pts

     Food was left at room temperature without proper time controls.

     Official wording (code 1900)

     No room temperature storage; proper use of time as a control, procedures available

   • CriticalFood temperature25 pts

     Cooked food wasn’t cooled properly.

     Official wording (code 1600)

     Proper cooling procedure

   • CriticalFood temperature10 pts

     Cold food was held above 45°F.

     Official wording (code 2110)

     Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

   • GeneralFacility upkeep3 pts

     Non-food surfaces were dirty or in poor repair.

     Official wording (code 4300)

     Nonfood-contact surfaces maintained and clean

   • GeneralFacility upkeep5 pts

     Plumbing problems, or missing protection against backflow.

     Official wording (code 4400)

     Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections

9. Nov 28, 2023 Unsatisfactory 13 points

   Routine Inspection/Field Review

   1 critical2 general Show violations

   • CriticalFood temperature5 pts

     Cold food was held slightly too warm (42–45°F).

     Official wording (code 2120)

     Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

   • GeneralFood handling3 pts

     In-use utensils weren’t stored properly.

     Official wording (code 3700)

     In-use utensils properly stored

   • GeneralFacility upkeep5 pts

     Food-contact surfaces weren’t kept clean and sanitized.

     Official wording (code 4200)

     Food-contact surfaces maintained, cleaned, sanitized

10. Apr 12, 2023 Unsatisfactory 25 points

    Routine Inspection/Field Review

    1 critical Show violations

    • CriticalHygiene & sanitation25 pts

      Staff touched ready-to-eat food with bare hands.

      Official wording (code 0500)

      Proper barriers used to prevent bare hand contact with ready-to-eat foods

11. Sep 22, 2022 Unsatisfactory 30 points

    Routine Inspection/Field Review

    1 critical1 general Show violations

    • CriticalFood temperature25 pts

      Hot food was held below 130°F.

      Official wording (code 1710)

      Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))

    • GeneralFacility upkeep5 pts

      Dishwashing setup or sanitizer strength wasn’t right, or test strips were missing.

      Official wording (code 4100)

      Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

12. Mar 11, 2022 Unsatisfactory 25 points

    Routine Inspection/Field Review

    1 critical Show violations

    • CriticalFood temperature25 pts

      Cooked food wasn’t cooled properly.

      Official wording (code 1600)

      Proper cooling procedure

13. Mar 10, 2022 Complete 0 points

    Routine Inspection/Field Review

    No violations

14. Dec 16, 2021 Complete 0 points

    Routine Inspection/Field Review

    No violations