BABA'S HALAL
12801 W SUNRISE BLVD UNIT 849, Sunrise FL 33323 · 917-442-5056
Last inspected Feb 4, 2026 · 6 visits since January 2024
JAN 24
JAN 25
OCT 25
FEB 26
▼ IMPROVING
4 inspections trending up, 30 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Front line Observed fried rice (121-145F - Hot Holding); sesame chicken (99-138F - Hot Holding); sweet and sour chicken (94-150F - Hot Holding); orange chicken (110-148F); steak (120-146F - Hot Holding). Items have been out of temperature for approximately 30mins. Operator advised to reheat items.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2016005379 | Jan 22, 2016 | Mar 8, 2016 | $320 |
Inspection history
6 visits, newest first
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed operators using Pool PH test strips instead of Quaternary. Test strips unable to read sanitizer water accurately.
Oct 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No soap provided at handwash sink. At time of inspection no soap available. Operator refilled.
Current Hotel and Restaurant license not displayed.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of tong touching fries. Operator moved.
Jan 9, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling tile missing. Observed in prep area.
Floor tiles missing and/or in disrepair. Observed broken floor tile t front counter.
Mar 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 1, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. - Observed nonfood grade bags used to store cooked pasta and raw beef in walk-in cooler. - Observed nonfood grade bags used to store raw steak in reach in cooler next to prep table.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Front line Observed fried rice (121-145F - Hot Holding); sesame chicken (99-138F - Hot Holding); sweet and sour chicken (94-150F - Hot Holding); orange chicken (110-148F); steak (120-146F - Hot Holding). Items have been out of temperature for approximately 30mins. Operator advised to reheat items.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with an accumulation of black mold like debris.
Jan 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. - Observed nonfood grade bags used to store cooked pasta and raw beef in walk-in cooler. - Observed nonfood grade bags used to store raw steak in reach in cooler next to prep table.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Front line Observed fried rice (121-145F - Hot Holding); sesame chicken (99-138F - Hot Holding); sweet and sour chicken (94-150F - Hot Holding); orange chicken (110-148F); steak (120-146F - Hot Holding). Items have been out of temperature for approximately 30mins. Operator advised to reheat items.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with an accumulation of black mold like debris.
Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense flour at storage shelf across from prep table. Employee removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened bottle of employee beverage stored on prep table next to onions being chopped. Employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Kitchen Observed employee cell phone stored on prep table next to onions being chopped. Employee removed.
Food stored on floor. Observed keg of cooking oil stored on floor next to shelf and walk-in cooler. Manager removed and stored appropriately.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - Throughout establishment Observed: - Equipment handle not stored above sugar, salt and MSG across from cooking unit. - Equipment handle not stored above cooked white rice at front counter. Equipment handle not stored above ice at ice machine. Employee removed and stored appropriately. -
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.