HYDERABAD BIRYANI HOUSE

Name: HYDERABAD BIRYANI HOUSE
Address: 6810 FOWLER AVE, TEMPLE TERRACE, FL, 33617, US
Rating: 41.5

6810 FOWLER AVE, TEMPLE TERRACE, FL 33617

License #3917724

🍛 Indian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

41.5 Grade F / 100

Failing Health Score

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Quick take

HYDERABAD BIRYANI HOUSE in TEMPLE TERRACE currently holds an InspectFL Health Score of 41.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 13, 2026. Across those visits, inspectors documented 38 total violations — 5 critical, 10 major, 23 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Extension given, pending
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust soiled ceiling tiles and vents in the kitchen prep and cooking areas.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable on the flip top units.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee water bottle being stored above the flip top unit. Manager removed.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed an employee working in the kitchen with no hair restraints.
[08B-38-4] Food stored on floor. Observed a bag of onions on the floor. Manager corrected storage.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed several items in a reach in cooler in the dining room with no labels and are sold to the public.
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up on 5he shelves in the walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed the establishment open and operating with a license that expired on 02/01/26. Owner was able to access account and update license.
[41-10-4] Toxic substance/chemical improperly stored. Observed burn gel being stored above food prep. Manager removed item.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on the flip top units.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed expired management training for Farheen Bano expired on 03/15/26 and Amin Mohammad expired on 03/15/26.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pans of cooked food products that the manager stated was made Sunday with no date marking on them. Manager dated items.

Warning Issued
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up on 5he shelves in the walk in cooler.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust soiled ceiling tiles and vents in the kitchen prep and cooking areas.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed the establishment open and operating with a license that expired on 02/01/26. Owner was able to access account and update license.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed expired management training for Farheen Bano expired on 03/15/26 and Amin Mohammad expired on 03/15/26.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee water bottle being stored above the flip top unit. Manager removed.
[08B-38-4] Food stored on floor. Observed a bag of onions on the floor. Manager corrected storage.
[41-10-4] Toxic substance/chemical improperly stored. Observed burn gel being stored above food prep. Manager removed item.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pans of cooked food products that the manager stated was made Sunday with no date marking on them. Manager dated items.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed an employee working in the kitchen with no hair restraints.
[51-13-4] No Heimlich maneuver/choking sign posted.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwasher machine testing at around 0-10ppm. Manager set up three compartment sink. Testing at 100ppm.

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