Bachour
2020 Salzedo St, Suite 103, Coral Gables, FL 33134 · Permanent Food Service · License 2336186
What drove the grade
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection1 high priority (no follow-up needed), 5 intermediate (1 fixed on the spot), 5 basic-22
- Safety score78
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 14, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed at prep area, kitchen.
Intermediate5
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener soiled. Employee took can opener to dishwasher station.
Fixed on the spot
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed at hand sink by kitchen entrance.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Blocked by reach in cooler.
Handwash sink used for purposes other than handwashing.
Employee washing sanitizer towel in hand sink.
No paper towels or mechanical hand drying device provided at handwash sink.
Hand sink at pastry station.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a box with oranges stored on floor.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed at cook line.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Hand sink at prep area by kitchen entrance.
Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed at pastries station.
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.