Nawabi Hyderabad House Biryani Place

4225 W Lake Mary Blvd, Lake Mary, FL 32746 · Permanent Food Service · License 6903901

Emergency closure in the last 90 days

Official report

out of 100

Grade F

Safety score 27 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed before it reopened Oct 20 · 39 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 complaint inspection
9 high priority (fixed before it reopened Oct 20, 1 repeat), 6 intermediate (fixed before it reopened Oct 20), 25 basic (6 repeats); basic violations cost 12 at most
-53
Emergency closure on Oct 7, reopened Oct 20
Counts 20 for 30 days after reopening, 10 until 90 days, then nothing
-20
Safety score27

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Oct72026

Complaint inspection

40 violations found · Inspector came back 2 times

2nd follow-up visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitOct 8, 2026 Closure extended
The problems weren't fixed yet. The business stays closed while the owner is given more time.
21 violations still not corrected:
- 3 High priority
- 3 Intermediate
- 15 Basic
What was still cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  More time given
  Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
  More time given
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.
  More time given
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  More time given
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
Basic15
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 08, Food protection and cross-contamination: Open condiments provided for self-service not properly protected.
  More time given
  Stored food not covered.
  More time given
  Unwashed fruits/vegetables stored with ready-to-eat food.
  More time given
  Food stored on floor.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  More time given
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  More time given
  Hole in or other damage to wall.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitOct 7, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
40 violations found:
- 9 High priority
- 6 Intermediate
- 25 Basic
What the inspector cited
High priority9
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Administrative complaint
  Stop Sale issued due to adulteration of food product.
  - 50 lb bag salt with rodent chew marks - 1 case of bagged poppy seeds with rodent chew marks
  Administrative complaint
  Stop Sale issued due to food not being in a wholesome, sound condition.
  - flies landing on onions and potatoes.
  Administrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  COOKLINE LEFT; - cheese (49°F - Cold Holding); - cooked vegetables (46°F - Cold Holding); - onion and tomato sauce (47°F - Cold Holding); - cilantro onion sauce (47°F - Cold Holding); - cooked chicken (48°F - Cold Holding); - curry sauce (47°F - Cold Holding); Operator states held overnight
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  - raw shell eggs over ready to eat desserts at walk in cooler
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized.
  Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - Dishwasher (Temperature 143) after 3 tries
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  - 20 around and on crate of potatoes and onions - 6 around and landing on crate of canned foods
  Administrative complaint
  Rodent activity present as evidenced by rodent droppings found.
  Rodent droppings observed in metal storage containers back of restaurant. - 50 inside box of poppy seeds - 3 on lid of bus tub storing lentil - 4 on lid of container storing beans - 6 on cardboard below meat slicer - 4 on bags of salt - 20 on bags and boxes of dry bulk foods - 50 on floor below racks
  Administrative complaint
Intermediate6
- 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.
  - rice sitting on counter
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  - at hand wash sink at end of kitchen
  No soap provided at handwash sink.
  - at hand wash sink near water filters
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  - bottle of pink liquid
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - 2 metal container storage located across back parking lot. Called Plan Review to add to file.
  Fixed on the spot
Basic25
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  - lowboy unit display reads P1. No alternative ambient thermometer located inside unit
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  - lamb in container of standing water
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Open condiments provided for self-service not properly protected.
  - fennel seeds at front podium.
  Stored food not covered.
  - bucket masala dry seasoning - paprika powder
  Fixed on the spotRepeat violation
  Unwashed fruits/vegetables stored with ready-to-eat food.
  - unwashed ginger over cooked chicken at walkin cooler
  Repeat violation
  Food stored on floor.
  - various buckets of sauces on floor at walkin freezer
  Uncovered food stored near sink exposed to splash.
  - chopped onions next to hand wash sink near water filter.
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  In-use tongs stored on equipment door handle between uses.
  - tongs on oven door handle
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  - plastic cup no handle used to dispense bulk flour
  Repeat violation
  Cutting board has cut marks and is no longer cleanable.
  - cutting board at cookline grooved and stained
  Repeat violation
  Equipment in poor repair.
  - floor mounted sink basin with tiles broken exposing wood framing - gasket torn at cookline cooler
- Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  - hood filters - countertop below flattop grill - splash guard at wok station - cooler door and gasket at lowboy cooler - floor mounted stock burner
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  - forks and spoons at server station
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  - at cookline
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  - broken cooler out back. - carts, food buckets, shelves cluttered back of restaurant.
- Code 35, Insects, rodents, pests and animals: Insect breeding in standing water.
  - insect larvae in water on floor below soda rack - insect larvae in water along wall at dry storage room
  Administrative complaint
  Exterior door has a gap at the threshold that opens to the outside.
  - back door near bar
  Insect control device used to electrocute or stun insects not designed to retain insect within the device.
  - hanging over soda syrup rack. Operator removed
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  - around floor mounted sink basin storing dirty pots and pans
  Floor area(s) covered with standing water.
  - at dry storage room - at dush statio
  Hole in or other damage to wall.
  - above door at entrance to kitchen
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  - over dish station - over tandoori station
  Repeat violation
  Floor soiled/has accumulation of debris.
  - below racks at dry storage room - below cooking equipment
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.