Bombay Café
Last inspected: Mar 6, 2026
58
Score
The health department has logged nine inspections at Bombay Café, the earliest from 2022. The most recent visit was on Mar 6, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has not been favorable: recent inspections average around nine violations each, up from closer to six violations before.
Across the inspection history, “spray bottle containing toxic substance not labeled” is the issue that surfaces most often, recorded five times.
By comparison, the average Boca Raton facility scores 74, putting Bombay Café on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
0
Critical latest
4
Major latest
3
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Certified food service manager L. Kumar not on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ L.Kumar 01-28-21.
53A-03-7
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. Employees signed. **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. 1. Dry storage; bowl with no handle in bulk rice container, operator removed. **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use not removed from reduced oxygen package while thawing in reach in cooler next to walk in cooler, operator removed from packaging. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Food stored on floor. 1. Walk in freezer, bulk containers of frozen food stored on the floor.
08B-38-4
58
Oct 22, 2025
Routine - Food
1 critical violation. 6 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler at cook line at cooked lamb (44F - Cold Holding); cooked goat (44F - Cold Holding); cooked chicken (44F - Cold Holding); tofu (42F - Cold Holding), chef said it was prepared 2 hours ago.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No handwashing paper towels at front counter handwashing sink. Employee filled paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer found at time of inspection
05-08-4
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 email
11-26-1
Intermediate - No soap provided at handwash sink. No handwashing soap at front counter handwashing sink. Employee filled soap **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in preparation area with blue chemicals with no label.
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen dusty.
36-34-5
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. Thawed salmon still in sealed reduced oxygen packaging at time of inspection. Cook removed salmon from reduced oxygen packaging. **Corrected On-Site**
06-09-1
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at front counter handwashing sink
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Bags of frozen chicken sitting on the counter thawing. Chef moved frozen chicken to walk in cooler. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Sugar containers not labeled. Chef labeled sugar. **Corrected On-Site**
02D-01-5
37
Mar 13, 2025
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over sauces in walk in cooler. Chef moved eggs to bottom shelf **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut watermelon ; (48F - Cold Holding) left on counter during lunch. Chef put watermelon in walk in cooler **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink in women's restroom
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on cook line, chef discarded bottle. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Gaskets on walk-in cooler door are ripped and in disrepair
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing station at front counter bar
31B-04-4
52
Feb 21, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
74
Sep 9, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed no time stamp for tomato sauce at kitchen. Operator voluntarily discarded item. **Corrected On-Site**
03F-02-5
High Priority - Dented/rusted cans present. See stop sale. Observed dented can at back food storage area near kitchen dented can of egg plants. Operator discarded item.
01B-01-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures using Time as A Public Health Control. Operator was sent procedures and filled out during inspection. **Corrective Action Taken**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed glass cleaner at front counter not properly labeled. Operator properly labeled item. **Corrected On-Site**
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed food storage containers at air drying rack upright. Operator stored item correctly. **Corrected On-Site**
24-05-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishwasher using chlorine when tested it was less than 50ppm, establishment was not using at time of inspection. Operator setup triple sink. **Corrective Action Taken**
16-55-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at air drying by triple sink.
24-08-4
Basic - Stored food not covered. Observed cooked potatoes not covered at reach in cooler by grill.
08B-12-5
50
Jan 5, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
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. Provided operator with information.
11-26-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen at rice warmer- observed scoop be stored inside standing water.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Main kitchen at ice machine- observed interior of microwave oven soiled.
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen low boy reach in cooler- observed employee thermo cup of beverage inside cooler. Employee removed beverage. **Corrected On-Site**
12B-13-4
Basic - Soiled dry wiping cloth in use. Main kitchen cook line prep table and cutting board- observed wiping cloths on prep table and cutting board. Operator removed wiping cloths. **Corrected On-Site**
21-10-4
58
Jul 24, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine at 0 ppm Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.Pic corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Pic has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes **Corrected On-Site**
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles not labeled Found in area spray bottles with blue and pink liquids with no label, to correct , label spray bottles as needed to identify the bottles with its contents. Pic labeled bottles **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Found cases of food on the walk in freezer floor, To correct store food to a more protected manner on shelf at least 6 inches off the floor. chef moved containers on to a shelf. **Corrected On-Site**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Workers put hats on found employees working on the cookline without hair restraints, to correct employees must Put on hats or restraints, employees put On hats. **Corrected On-Site**
13-03-4
70
Feb 23, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired more than sixty days Paid over phone. Confirmation number is 226040959. **Corrected On-Site**
50-17-3
Intermediate - Nonfood-grade basting brush used in food. Paint brushes used for basting, chef discarded. **Corrected On-Site**
14-14-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled Manager labeled **Corrected On-Site**
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees in food processing mode not wearing hair restraints. Chef gage everyone a hat. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Boxes of food on floor in walk in freezer. Chef picked up **Corrected On-Site**
08B-38-4
64
Sep 13, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded bottles **Corrected On-Site**
12B-07-4
78
Frequently Asked Questions
When was Bombay Café last inspected?
The most recent health inspection at Bombay Café on file is from Mar 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Bombay Café?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited five times, more than any other issue at Bombay Café.
How does Bombay Café compare to other restaurants in Boca Raton?
Bombay Café most recently scored 58 out of 100, which is lower than the Boca Raton average of 74.
Has Bombay Café's inspection record improved over time?
No. Recent inspections at Bombay Café have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bombay Café means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bombay Café inspected?
Based on the inspection history on file, Bombay Café is inspected around three times per year on average.
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