Bachour
Last inspected: Mar 4, 2026
64
Score
Bachour appears in inspection records 12 times, starting in 2022. The latest inspection on file is from Mar 4, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to five violations per visit.
Looking across the full record, “cutting board has cut marks and is no longer cleanable” is the recurring theme, flagged five times.
That's lower than the typical Coral Gables restaurant, which scores around 68. On the whole, the file is mixed but not concerning.
12
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Employee took can opener to washing station. **Corrected On-Site**
22-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at bakery station.
27-16-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at bakery station.
14-09-4
Basic - Food stored on floor. Observed at walk in cooler a container with boiled eggs on floor. Manager placed eggs on shelf. **Corrected On-Site**
08B-38-4
Basic - Plumbing system in disrepair. Observed hand sink with pipe in disrepair at cook line.
29-08-4
Basic - Walk in cooler vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen prep area .
36-27-5
64
Oct 8, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink located at pastry station.
31B-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Gasket soiled at unit located at front counter.
23-24-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed at pastry station utensil for pastry peel on floor.
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Observed at walk in Walk in cooler a box with vegetables on floor.
08B-38-4
64
May 15, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Hole in or other damage to wall. At dishwashing area. **Repeat Violation** - From follow-up inspection 2025-05-15: **Time Extended**
36-24-5
95
Apr 9, 2025
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line salmon at 46°. Chef placed a container with ice to drops temperature. **Corrective Action Taken**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at kitchen changing tasks from soiled to clean equipment but no hand washing
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelves at walk in cooler.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hands sink blocked by reach in cooler.. **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At pastiserie station.
31B-02-4
Intermediate - Nonfood-grade basting brush used in food.
14-14-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Hole in or other damage to wall. At dishwashing area. **Repeat Violation**
36-24-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Objectionable odors in bathroom or other areas of the establishment. At kitchen. Grease trap under remodeling.
36-64-5
Basic - Unclean building components, attachments or fixtures. Drain at front counter, soiled.
36-50-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At prep area.
36-27-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents at walk in cooler soiled.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
36-08-4
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - Food stored on floor. Observed at walk in freezer a box with vegetables stored on floor.
08B-38-4
23
Dec 13, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. For bread station. **Warning** - From follow-up inspection 2024-12-13: Cutting boards **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. At dishwashing area. **Warning** - From follow-up inspection 2024-12-13: **Time Extended**
36-24-5
90
Oct 11, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
35
May 23, 2024
Routine - Food
No violations found.
100
May 9, 2024
Routine - Food
2 critical violations. 6 major violations. 5 minor violations.
View 13 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee at pastry station changing gloves without hand washing.
12A-09-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ person in charge, Ligia Garcia about to be certified.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a coffee cup inside sink.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee placed paper for hand wash sink. **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink at pastry -dessert station without running water, neither hot nor cold.
27-16-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ice machine located at dishwashing area exterior soiled.
23-01-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink at pastry station clogged by food debris.
29-20-5
Basic - Worn, torn and/or soiled floors/carpeting. Observed at walk in cooler entrance the floor torn.
36-10-4
32
Jan 12, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook line.
12A-07-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket with utensils stored inside hand wash sink. Cook removed bucket/ placed on stove. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Pastry station.
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Pastry station.
27-16-4
Basic - Hole in or other damage to wall. By dishwashing area next to exit door.
36-24-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment in poor repair. Dishwasher machine with broken hose.
14-11-5
Basic - Food stored on floor. Observed bags with food stored on floor( walk in cooler)
08B-38-4
45
Jun 9, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
45
Nov 18, 2022
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Shelves for glasses soiled. manager sent for cleaning. **Corrected On-Site**
22-11-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Containers with standing water stored inside hand sink. Cook line. Cook was informed. Container with utensils removed. **Corrected On-Site**
31A-11-4
Basic - Equipment in poor repair. Gasket tore at walk in cooler closest to the cook line.
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. For hand sink located at hand sink..
31B-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located at dishwashing area.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler at cook line.
23-24-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils at front counter not properly stored at utensils container.
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By steam area.
36-27-5
Basic - vents at walk in cooler soiled.soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
43
Jul 14, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Bachour last inspected?
The most recent health inspection at Bachour on file is from Mar 4, 2026. The public record contains 12 inspections in total.
What is the most common violation at Bachour?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited five times, more than any other issue at Bachour.
How does Bachour compare to other restaurants in Coral Gables?
Bachour most recently scored 64 out of 100, which is lower than the Coral Gables average of 68.
Has Bachour's inspection record improved over time?
Yes. Recent inspections at Bachour have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bachour means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bachour inspected?
Based on the inspection history on file, Bachour is inspected around three times per year on average.
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