Baba's Halal
12801 W Sunrise Blvd Unit 849, Sunrise, FL 33323 · Permanent Food Service · License 1623636
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection4 high priority (fixed on the spot), 1 intermediate, 1 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Salad Station- ; Feta Cheese (48°F - Cold Holding) . Per Manager food item in unit less than 4 hours. Items not prepared or portioned today. Observed item stored in half sized pan. Manager stored in a regular pan and stored in walk in cooler to quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Fries Station- ; Fries (129-130°F - Hot Holding). Per Manager food item in unit less than an hour. Manager reheated.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee cashed out customers and proceeded to put on gloves to initiate task working with food without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
Water Temperature 78 for more than 2 minutes. Hot water reached temperature after 2 minutes resulting in employees using only cold water to washed hands. Employees then washed hands correctly.
Fixed on the spot
Intermediate1
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Probe thermometer is broken.
Basic1
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop stored in but bucket next to mop sink. Manager stored properly.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.