Bawarchi Biryanis
C°1445 S Arizona Ave, Chandler 85286
Food Establishment - Eating & Drinking · Permit FD-80249
Score based on 12 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 21, 2026.
Score over time
Inspection history12 on record
2026
Jul 27, 2026Re-Inspection2 priorityall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected. Inspection report sent by email.
Inspector's notes
Observed cooked chicken in a container on the counter at 90 degrees Fahrenheit. Per PIC, chicken was cooked and then is reheated to order. Discussed keeping chicken at least 135 degrees Fahrenheit or above or 41 degrees Fahrenheit or below, or using time as a control. PIC put time stamp on the chicken to hold for 4 hours. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.
Inspector's notes
Observed quaternary ammonia sanitizer in the 3 compartment sink with Quat concentration above 500 ppm. PIC diluted sanitizer at the time of inspection to a concentration of 400 ppm. Quat sanitizer shall be between 200 and 400 ppm for food contact surfaces. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals
Jul 15, 2026Routine2 priority1 foundationC°
Predefined Comment: No County legal action will result from this inspection.inspection report sent by email.
Inspector's notes
Observed cooked chicken in a container on the counter at 90 degrees Fahrenheit. Per PIC, chicken was cooked and then is reheated to order. Discussed keeping chicken at least 135 degrees Fahrenheit or above or 41 degrees Fahrenheit or below, or using time as a control. PIC put time stamp on the chicken to hold for 4 hours. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.
Inspector's notes
Observed quaternary ammonia sanitizer in the 3 compartment sink with Quat concentration above 500 ppm. PIC diluted sanitizer at the time of inspection to a concentration of 400 ppm. Quat sanitizer shall be between 200 and 400 ppm for food contact surfaces. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals
Inspector's notes
Observed establishment using quat sanitizer without having test strips available. Test strips shall be available in the establishment when using chemicals for food contact surfaces. Corrective Action: Correct prior to re-inspection.
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4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.
Apr 16, 2026RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: No violations noted at time of inspection. Inspection report sent by email.
2025
Oct 31, 2025Re-InspectioncleanA°
re-inspection report emailed.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected.
Oct 31, 2025Routine3 priority1 foundation1 coreD°
report emailed. re-inspection scheduled . notified manager and owner regarding the status of the walk-in cooler.Please contact department sanitarian for further information.Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
in the cookline service line reach-in table, fried chicken placed on the top panel. temperature indication 57 -59 deg f . per manager prepared in the morning. proper 2 tier cooling, using shallow metal pans, speed rack , or an ice bath reviewed. manager removed chicken. please ensure on site tcs food prepared reaches 41 degf . Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.14 - Priority: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
Inspector's notes
observed at the facility main walk-in cooler, assorted on site prepared pans of cooked chicken, cooked beef and cooked lamb and buckets of yogurt , all indicating 55-56 deg f . discussed the proper cold holding for tcs food. all discarded by manager .see embargo. please ensure all tcs food is kept at 41 deg f or cooler. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Inspector's notes
Observed sprayer bottles of chemicals filled, placed on the food prep. surface. discussed with manager. all relocated to a designated shelf. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage
Inspector's notes
observed the facility walk-in cooler, temperature registering 55-56 deg f . per facility manager unit had fluctuated in temperatures as of morning. they have contacted a service company. awaiting repair. Informed manager and owner not to place any tcs food in the walk-in cooler till confirmed repair and unit can maintain 41 deg f or cooler. may utilize reach-in tables or upright freezers for additional cold holding . re-inspection scheduled 24hrs. 11-1-2025. if the walk-in is repaired this afternoon, please contact sanitarian .Corrective Action: Correct prior to re-inspection.
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4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
Inspector's notes
observed multiple wet wiping towels placed on the food prep. surfaces and prep. sinks and cutting boards. discussed the provision to ensure wet wiping cloth have an available sanitizer bucket. manager prepared chlorine sanitizer solutions at 50-100 ppm. soiled wet towels were placed in a towel hamper new wet cloth were placed in chlorine sanitizer solution. Corrective Action: Corrected at time of inspection.
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3-304.14 - Core: Wiping Cloths, Use Limitation
Sep 23, 2025Routine1 coreA°
Predefined Comment: No County legal action will result from this inspection.Report was emailed.
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Repair cold water faucet handle at front handsink. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Apr 30, 2025Routine3 coreA°
Predefined Comment: No County legal action will result from this inspection.Report was emailed.
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Cutting boards are heavily stained and grooved. Resand or resurface soon. 4-501.12 - Core: Cutting Surfaces
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Water does not shut off completely at prep kitchen handsink. Repair so water turns off all the way. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Thorough cleaning needed throughout kitchen. Wipe down walls, floors, pull equipment out and clean behind and underneath equipment. 6-501.12 - Core: Cleaning, Frequency and Restrictions
2024
Dec 16, 2024Routine1 foundation3 coreB°
Predefined Comment: No County legal action will result from this inspection.Report was emailed.
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Noted several foods uncovered in walk-in. Please keep foods covered for storage in walk-in unless they are cooling down. 3-305.11 - Core: Food Storage - Preventing Contamination from the Premises
Some wipig cloths sitting out. Please keep in sanitizer solution when not in use. 3-304.14 - Core: Wiping Cloths, Use Limitation
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Some areas of kitchen need some cleaning. Wipe down equipment, walls ect. 6-501.12 - Core: Cleaning, Frequency and Restrictions
Inspector's notes
Corrective Action: Corrected at time of inspection.
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No soap at cookline handsink. Soap dispenser was refilled. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing.
Jul 30, 2024Routine2 coreA
Predefined Comment: No County legal action will result from this inspection.Report was emailed.
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Please repair right side faucet handle at cook line handsink. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Some cleaning needed under/around equipment and prep areas. 6-501.12 - Core: Cleaning, Frequency and Restrictions
Mar 6, 2024Routine2 coreA°
This establishment is not participating in the award program and received 0 priority and 0 priority foundation violations. No County legal action will result from this inspection. Report was emailed.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Signer: Prince Gomes
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils---General cleaning needed around equipment and prep areas. Wipe down areas where there is food residue or sticky surfaces of equipment. Correct By: Correct Prior To Next Routine Inspection
Core-6-501.12, C: Cleaning, Frequency and Restrictions----Wipe down walls, floors, shelving and other areas as needed. Be sure to pull equipment away from walls and clean underneath. Correct By: Correct Prior To Next Routine Inspection
2023
Nov 17, 2023Routine1 priority4 coreB°
This establishment is not participating in the award program and received 0 priority and 0 priority foundation violations. No County legal action will result from this inspection. Report was emailed.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Signer: Price Gomes
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.----Stews/sauces on hot holding unit tempted at 113-128'f. Hot foods must be held at 135'f or above. Unit was turned up and items reheated to 165'f to hold at 135'f. Correct By: Corrected At Time Of Inspection
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage---Plastic bowls used as scoops for sauces in walk-in cooler. Use proper scoops/ladles with handles and keep handles out of foods and ice. Correct By: Correct Prior To Next Routine Inspection
Core-4-501.12, C: Cutting Surfaces---Cutting board on right side reach-in cooler is getting heavily stained. Resurface or replace. Correct By: Correct Prior To Next Routine Inspection
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils---General cleaning needed around equipment, prep surfaces, sinks and storage areas Wipe down outsides of equipment and other items like paper towel dispenser. Correct By: Correct Prior To Next Routine Inspection
Core-6-501.12, C: Cleaning, Frequency and Restrictions---General cleaning needed in kitchen. Floors, walls under equipment and hard to reach areas. Correct By: Correct Prior To Next Routine Inspection
Aug 23, 2023Routine2 coreA°
This establishment is not participating in the award program and received 0 priority and 0 priority foundation violations. No County legal action will result from this inspection. Report was emailed.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Award: Not Participating,Signer: Prince J. Gomes
Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves---Box of latex gloves in prep kitchen. Please use latex free gloves only for food prep. Correct By: Correct Prior To Next Routine Inspection
Core-6-501.12, C: Cleaning, Frequency and Restrictions----Some cleaning needed around some areas of equipment. Wipe down racks/carts and prep areas. Correct By: Correct Prior To Next Routine Inspection
Nearby restaurants
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Data from Maricopa County Environmental Services public records, last checked Sep 21, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →