DirtyFLRestaurant Inspection Data

BAR BOMBAY

1111 Collins Avenue
Miami Beach, Florida, 33139
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 11/7/2024

Inspection #: Visit ID: 8721908

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Small bowls being used as scoops in kitchen cook line, chef discarded bowls Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone was on cutting board, employee removed and sanitized area Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink by the ice machine and restrooms
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water leaking from faucet at handwashing sink in kitchen
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken wings. Chef moved both chicken Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen, by the ice machine and front bar
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form emailed

Inspection Date: 1/16/2024

Inspection #: Visit ID: 8541871

  • N/A:No Violations Were Observed

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8463316

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Main kitchen prep table at reach in cooler- observed knives be stored in between wall and prep table. Operator removed knives.
  • 29-49-6:Basic - Observed Standing water in bottom of walk-in-cooler.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Main kitchen across from cook line- observed 8 ounce Togo container being stored in container of sugar. Operator removed Togo container. Corrected On-Site
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen prep table at reach in cooler- observed soiled wiping cloths on prep table. Operator removed wiping cloths. Corrected On-Site
  • 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided operator with employee health form **Corrective Action Taken**
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen in front of walk in cooler- observed hand washing sink being blocked by crates.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee in kitchen been employed for 2 years. Warning

Inspection Date: 8/3/2023

Inspection #: Visit ID: 8344079

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Manager removed cup Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (47F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler chicken (47F - Cold Holding) overnite , chicken discarded called for maintenance **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef in warmer at Beef; (125F - Hot Holding), manager reheated to 165° and above Corrected On-Site