DirtyFLRestaurant Inspection Data

BOMBAY GRILL & GYRO

Food safety records indicate BOMBAY GRILL & GYRO in ORLANDO has 6 inspections with a 1.7/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

11741 S ORANGE BLOSSOM TRL STE B

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

3/5/2026· 1mo ago

Visit ID: 13563119

Met Inspection Standards

1 high, 5 int, 7 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at buffet line
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door in hallway with storage and bathroom
  • 08B-37-4:Basic - Food stored in a prohibited area. Food stored in dining area next to door leading to kitchen and cases of stored in hallway with unisex bathroom
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tong on oven handle at cooks line
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Printed operator choking poster.printed choking poster for operator Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers throughout facility
  • 08B-12-5:Basic - Stored food not covered. Multiple cooked foods in reach in cooler at area with chest freezers
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cheese at glass reach in fridge Frozen chicken nuggets stored on frozen salmon in chest freezer Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White long stained cutting board at triple sink
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Spatula in hand washing sink at cooks line Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink located next to door to kitchen Corrected On-Site
  • 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. Printed for operator and no clean up handout Corrected On-Site
  • 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. Multiple food cooked on site

10/29/2025· 5mo ago

Visit ID: 10935283

Met Inspection Standards

2 int, 10 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing. Several spots throughout kitchen. Repeat Violation
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. No closed receptacle in single shared restroom.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on and above prep tables. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Gaskets in second prep cooler torn. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles around handwashing sink on cooks line.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave. Repeat Violation
  • 36-62-4:Basic - Light not functioning. One bulb on cooks line. Operator replaced bulb. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Interior of reach-in coolers. -Foil used as shelf liners is heavily soiled under stoves -gaskets in all prep coolers - gaskets in chest freezer. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. With food debris around chest freezers.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cooks line. Corrected On-Site

5/14/2025· 11mo ago

Visit ID: 8836408

Met Inspection Standards

1 high, 3 int, 10 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door
  • 36-36-4:Basic - Ceiling tile missing. Over storage area. Per operator they are removed for Ac repaires
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On both prep tables
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on and above prep tables. Operator immediately removed Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gaskets in second prep cooler torn
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. under prep coolers and prep tables
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door. Operator immediately removed Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Foil used as shelf liners is heavily soiled under stoves -gaskets in all prep coolers - gaskets in chest freezer
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. 3 compartment sink drain was draining slowly and causing a small puddle of water on floor due to drain being clogged with food. Operator immediately cleared drain, and water is draining correctly. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer was reading 40F at room temperature in kitchen
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In hand sink in kitchen

9/20/2024· 1y 6mo ago

Visit ID: 8835622

Met Inspection Standards

2 int, 4 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on reach in cooler closest to to entrance to cooks line Warning - From follow-up inspection 2024-09-20: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of facility Warning - From follow-up inspection 2024-09-20: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at cooks line Interior of reach in cooler at cooks line and prep area Warning - From follow-up inspection 2024-09-20: **Time Extended**
  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Spices on bottom shelf of prep table at cooks line have no lids Warning - From follow-up inspection 2024-09-20: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line Warning - From follow-up inspection 2024-09-20: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken,goat and beef cooked the day before not date marked at reach in cooler in prep area and cooks line Warning - From follow-up inspection 2024-09-20: **Time Extended**

7/22/2024· 1y 8mo ago

Visit ID: 8782450

Follow-up Inspection Required

3 high, 4 int, 6 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.plates and to go containers not inverted at buffet station Warning
  • 14-11-5:Basic - Equipment in poor repair. Gaskets on reach in cooler closest to to entrance to cooks line Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of facility Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between make tables at cooks line Corrected On-Site Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at cooks line Interior of reach in cooler at cooks line and prep area Warning
  • 08B-12-5:Basic - Stored food not covered. Spices on bottom shelf of prep table at cooks line have no lids Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauce in reach in cooler at cooks line Raw shell eggs stored over ready to eat food at reach in cooler at prep area Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken temping at 48F in reach in cooler at prep area. Pet operator item was chicken day before. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken temping at 48F in reach in cooler at prep area. Pet operator item was chicken day before. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pitcher stored in hand washing sink at cooks line Corrected On-Site Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 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. Chicken,goat and beef cooked the day before not date marked at reach in cooler in prep area and cooks line Warning

3/1/2024· 2y 1mo ago

Visit ID: 8109339

Met Inspection Standards

1 high, 1 int, 5 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Opening to the cookline
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Hood filters soiled
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked beef stew in reach in cooler
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment needs chlorine test kit