Nawabi Hyderabad House Biryani Place
15345 Amberly Dr, Tampa, FL 33647 · Permanent Food Service · License 3917722
What drove the grade
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection3 intermediate (2 fixed on the spot), 4 basic (1 repeat)-12
- Safety score88
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 visitSep 4, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator already conducting Time as a public health with rice on prep tables across from kitchen but did not have written plan. I emailed operator a copy of Time as a a Public Health document.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink at entrance of kitchen.
Manager replaced.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Sanitizer spray bottle not labeled. Manager labeled.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor of walk in freezer.
Manager has employees start to move items around to fit everything on shelves.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed two water bottles on top shelves of pull top reach in coolers. Manager moved bottles.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Multiple containers of seasonings and sauces had Togo bowl containers as scoops. Discussed using handled scoops with manager. He removed Togo bowl containers.
Fixed on the spotRepeat violation
Cutting board on pull top reach in coolers on cook line has cut marks and is no longer cleanable.
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.