Georgia › Clayton County › Morrow
Bawarchi Biryanis
1375 MT. ZION ROAD , MORROW, GA 30260 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on March 5, 2026, scoring 68/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 83. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (March 17, 2026): Inspectors recorded 5 violations, 3 of them critical, involving handwashing & hygiene, cleaning & sanitizing and facility upkeep.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
B83March 17, 20265 violations
Inspectors recorded 5 violations, 3 of them critical, involving handwashing & hygiene, cleaning & sanitizing and facility upkeep.
Observed food employee touch face then began to prep food at the stove top in the main kitchen; observed same food employee touch face and handled clean equipment. Advised PIC Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles after engaging in other activities that contaminate the hands. COS: PIC washed hands at the designated hand sink after touch body part.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Observed multiple food contact surface of microwave (interior and ceiling) in the main kitchen stored as clean with food residue and debris. Advised PIC that equipment food contact surfaces and utensils shall be cleaned at any time during the operation where contamination can occur. Advised PIC to throughly clean and/or replace microwaves throughout the main kitchen area.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed the sanitization concentration of the 3-compartment sink reading at 10 ppm Cl. Advised PIC the the sanitization concentration of sodium hypochlorite shall read between 50-100 ppm Cl. Advised PIC to increase the sanitization concentration of sodium hypochlorite at the 3-compartment sink to range between 50-100 ppm Cl.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed absorbent ceiling tiles throughout the main kitchen of the facility. Advised PIC materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be smooth, durable, and easily cleanable for areas where food services operations are conducted. Advised PIC to replace absorbent ceiling tiles with nonabsorbent easily cleanable ceiling tiles.
−1 point · Cited as “511-6-1.07(1)(a) - indoor materials (c)”Observed severe food splatter on walls in the main kitchen area. Advised PIC that the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised PIC to thoroughly clean walls throughout the main kitchen area.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”U68March 5, 202613 violations
Inspectors recorded 13 violations, 6 of them critical, involving temperature control, cleaning & sanitizing and handwashing & hygiene.
Observed four containers of raw (2) & cooked chicken (2) cold-holding on counter main kitchen (mango & buttermilk) cold holding in RIC for less than 4 hours. Advised PIC TCS food shall be cold held at 41F and below. COS: PIC relocated for proper cooling.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed multiple microwaves staining and accumulated food debris in need of cleaning. Advised PIC equipment food contact surfaces shall be cleaned at a frequency necessary.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed dish machine/warewash being used with 0 ppm CL. Advised PIC CL mechanical warewash concentration shall be in adequate range (50 - 100 ppm).
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed severe leakage at hand sink number 1 at piping. Also observed active leak at the faucet of the 3-compartment sink. Advised PIC a plumbing system shall be repaired according to law and maintained in good repair. Advised PIC to have sinks repaired.
−2 points · Cited as “511-6-1.06(2)(r) - system maintained in good repair (p, c)”Observed no food allergy awareness training upon request. Advised PIC employees shall be properly trained on food allergy.
−4 points · Cited as “511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)”Observed facility without chemical test strips to test sanitization concentration for the dish machine and the 3-compartment sink. Advised PIC a test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. Advised PIC to obtain test strips for the dish machine and 3-compartment sink and have them readily available at the facility at all times.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)”Upon arrival, observed multiple food employees eating in kitchen. Advised PIC employees shall consume food only in designated area. COS: Had employees cease and move to designated area.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Upon arrival, observed multiple seasonings stored uncovered when not in use. Advised PIC food shall be stored covered. COS: Had PIC cover food items.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed back door propped open during time of inspection. Advised PIC that outer openings shall be protected against rodent and pests by solid, self-closing, tight-fitting doors. COS: PIC shut back door of the facility.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”Observed the front-food service area RIC with an ambient temperature of 44.9. Advised PIC equipment shall be maintained in a stated of repair and cndition that meets that requirements specified under subsections (1) and (2) of this Rule. Advised to have the front-food service RIC serviced.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”Observed several nonfood contact surfaces of exterior of prep top coolers, microwaves, fryer units, interior of prep top units and shelving in the walk-in cooler with severe rusting and debris. Advised PIC nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Advised PIC to thoroughly clean all nonfood contact surfaces of the facility.
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”Observed absorbent ceiling tiles throughout the main kitchen of the facility. Advised PIC materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be smooth, durable, and easily cleanable for areas where food services operations are conducted. Advised PIC to replace absorbent ceiling tiles with nonabsorbent easily cleanable ceiling tiles.
−1 point · Cited as “511-6-1.07(1)(a) - indoor materials (c)”Observed disposable water bottle located at prep top cooler 1 in the main kitchen. Advised PIC lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-service and single-use articles cannot occur. Advised PIC to place disposable water bottle at the designated area.
−1 point · Cited as “511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)”B89June 27, 20255 violations
Inspectors recorded 5 violations, 1 of them critical, involving cleaning & sanitizing, temperature control and food storage.
Observed ice machine food contact surface with debris and residue. Advised PIC Equipment food-contact surfaces and utensils shall be cleaned: at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed multiple seasonings stored uncovered on dry storage rack when not in use. Advised PIC storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Upon arrival, Observed container of blended food stored on floor. Advised PIC food shall be protected from contamination by storing the food: where it is not exposed to splash, dust, or other contamination. COS: Food employee removed container of food off floor.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Upon arrival, Observed back door of facility propped open. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors. COS: Had food employee close door.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”Observed drink on prep top area and glasses. Advised PIC lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.
−1 point · Cited as “511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)”B83December 13, 20245 violations
Inspectors recorded 5 violations, 2 of them critical, involving temperature control, cleaning & sanitizing and food storage.
Observed TCS foods hot holding in the warmer & crock below 135f. Advised PIC all TCS foods shall hot hold at 135F or higher. Advised to re-heat.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed the dish machine with a concentration of 0ppm CL. Advised PIC when using chlorine as a sanitizer the concentration shall measure between 50-100ppm CL. Also advised to wash, rinse, and sanitize in the 3-compartment sink until dish machine is accurate.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed food stored in the bottom of the prep top cooler and walk in cooler uncovered. Advised PIC all foods shall be covered to protect against contamination.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed chicken thawing in the sink in stagnant water. Advised PIC on thawing methods. COS: Items placed under running water.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”Observed mold-like build up the walls in the dish washing area, also build up on floors & walls throughout the kitchen area.
−1 point · Cited as “511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-031-002164. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.