BOMBAY DARBAR INDIAN RESTAURANT
2901 FLORIDA AVE STE 810
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/4/2025
High Priority
5
Intermediate
2
Basic
14
Total
21
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed tile missing and soiled and cracked throughout kitchen area. Repeat Violation
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean pots stored on soiled rack at dish washing area.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots stored on floor.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in walk in cooler #2, 3 thawed reduced oxygen packages of salmon not removed from packaging to thaw. Operator removed to discard.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen, walk in coolers and storage areas. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed at dry storage hallway bags of onions stored on floor.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at ovens at cookline soiled with grease build up.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled throughout kitchen. Observed hood filters soiled with grease build up. Repeat Violation
- 36-52-4:Basic - Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed at all coolers
- 25-05-4:Basic - Single-service articles improperly stored. Observed at equipment storage area, to go containers, and aluminum pans stored on floor.
- 08B-12-5:Basic - Stored food not covered. Observed at reach in coolers at cook line, containers of lentils, lamb, chicken, shrimp all uncovered.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed at dishwashing area large pots of packaged land and chicken in standing water thawing.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed for at all. Repeat Violation
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed for cooked chicken wings (51F - Cooling) in walk in cooler as per label and chef from the day before. Chef removed both containers from cooler to voluntarily discard.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in walk in cooler #2, 3 thawed reduced oxygen packages of salmon not removed from packaging to thaw.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed for cooked chicken wings (51F - Cooling) in walk in cooler as per label and chef from the day before. Chef removed both containers from cooler to voluntarily discard.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep coolers cut cabbage (50F - Cold Holding); cooked breaded chicken (45F - Cold Holding); as per chef since opening about 2 hours.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed for melted butter (81F - Hot Holding) at prep counter. As per chef for 2 hours. Chef began to reheat. **Corrective Action Taken** Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used to stored knife. Chef removed. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no plans available for melted butter at prep counter. Provided operator with firm to complete. Repeat Violation
Food safety inspection conducted on 3/4/2025 revealed 21 total violations (5 high priority, 2 intermediate, 14 basic).
Inspection on 9/25/2024
High Priority
1
Intermediate
3
Basic
10
Total
14
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed tile missing and soiled and cracked throughout kitchen area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen and storage areas. Repeat Violation
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed at rear cook line next to three compartment sink.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed at cook line vents and ceiling.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
- 02D-03-4:Basic - 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 at front self serve beverage cooler Strawberry Lassi lacking information.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled throughout kitchen. Observed hood filters soiled with grease build up.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed for both.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen and storage areas.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at kitchen cook line, fried cauliflowers (51F - Hot Holding) and cooked chicken (72F - Hot Holding). As per chef for 2 hours.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at sink at ware washing area. Operator provided soap. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no plans available for fried cauliflower and cooked chicken kept on cook line counter for service. Provided operator with firm to complete.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at front self serve cooler, Mango Lassi and Strawberry Lassi. As per operator was made day before.
Food safety inspection conducted on 9/25/2024 revealed 14 total violations (1 high priority, 3 intermediate, 10 basic).
Inspection on 4/29/2024
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed for the bulk rice,sugar bins Corrected On-Site
- 36-36-4:Basic - Ceiling tile missing. Observed in the ware washing area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed in the main walk-in cooler.
- 08B-38-4:Basic - Food stored on floor. Observed container with yogurt drink stored on the floor of the walk-in cooler,C1. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed for the bulk items. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler C3; cooked lamb ,as per operator about an hr ago operator removed to main unit for increased cooling. (46F - Cold Holding) **Corrective Action Taken**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no thermal strips or non reversible thermometers available at the time of the inspection. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar.
Food safety inspection conducted on 4/29/2024 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 1/12/2024
High Priority
2
Intermediate
2
Basic
10
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at the cookline. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the walk-in freezer. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at the fryer Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the prep counter. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of ovens soiled,main kitchen line.
- 14-73-4:Basic - No container installed for catching grease from hood drip tray.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease, prep and main kitchen. Observed reach in cooler gaskets soiled with accumulation of grease and food debris,opposite cookline.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed fan covers in the walk-in cooler soiled with accumulation of dust. Observed hood soiled with accumulation of grease, prep and main kitchen.
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in the prep kitchen, ware washing area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler C2:; marinated lamb (46F - Cold Holding); cooked chicken (45F - Cold Holding)as per operator about 2 hrs ago,operator removed to main cooler for additional cooling. **Corrective Action Taken**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine strength at greater than 200 ppm.operator diluted to 100 ppm. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with accumulation of encrusted food debris. Corrected On-Site Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no thermal strips or nonreversible thermometers available at the time of the inspection.
Food safety inspection conducted on 1/12/2024 revealed 14 total violations (2 high priority, 2 intermediate, 10 basic).