BACHOUR Inspection – September 14, 2026

High Priority 1

#6High Priority12A-13-4

High Priority – 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.

Intermediate 5

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Employee took can opener to dishwasher station. **Corrected On-Site**

Corrected On-Site

#8Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Blocked by reach in cooler.

#9Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Employee washing sanitizer towel in hand sink.

#10Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at pastry station.

#11Intermediate27-16-4

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand sink by kitchen entrance.

Basic 5

#1Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured. Observed at pastries station.

#2Basic36-12-4

Basic – Floors not constructed to be easily cleanable.

#3Basic08B-38-4

Basic – Food stored on floor. Observed a box with oranges stored on floor.

#4Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.

#5Basic29-08-4

Basic – Plumbing system in disrepair. Hand sink at prep area by kitchen entrance.

Florida Food Watch

BACHOUR

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 5

Basic 5

Inspection Report

BACHOUR

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 5

Basic 5