Bachour Coral Gables
200 Bird Rd, Coral Gables, FL 33146 · Permanent Food Service · License 2335838
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection5 intermediate (3 fixed on the spot, 2 repeats), 5 basic (2 repeats)-21
- Safety score79
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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed for container of tuna salad at reach in cooler not date marked with preparation date.
Packaged food not labeled as specified by law.
Observed container of sugar and oils at cook line not labeled.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Provided operator with form. Operator printed, reviewed and signed with new hired employee.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed rear kitchen hand sink used to thaw items. Operator removed.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Observed at cook line hand sink. Operator provided.
Fixed on the spotRepeat violation
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed at rear kitchen hand sink frozen package of bacon placed to thaw at room temperature. Operator removed and stored at cooler to thaw.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed at rear kitchen baking sheet with bread stored uncovered.
Repeat violation
Code 12, Handwashing and hygienic practices: Opened employee food container in a cold holding unit with food to be served to customers.
Observed employee half eaten ice cream stored at reach in freezer. Employee removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed front counter reach in cooler gaskets torn.
Repeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed at drying area at triple sink, containers with old labels.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.