Bombay Cafe
Last inspected: Apr 6, 2026
32
Score
Public records show nine inspections at Bombay Cafe stretching back to 2022. The most recent visit was on Apr 6, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
Looking across the full record, “ready-to-eat” is the recurring theme, flagged four times.
Bombay Cafe's latest score of 32 falls below the Oakland Park average of 85. The pattern in the record is worth a careful look.
9
Inspections
4
Critical latest
3
Major latest
5
Minor latest
Inspection History
Apr 6, 2026
Complaint Full
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Employee used personal phone then put on gloves and handled clean dishes. 2. Employee entered Cookline, put on gloves and handled ready to eat food without first washing hands. Reviewed proper hand washing and employees washed hands/put on new gloves. **Corrected On-Site**
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - glass unit - yogurt (48F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - glass unit - yogurt (48F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm. **Corrected On-Site**
41-27-4
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
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
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Triple door unit - Cooked vegetables and cooked lamb - per operator prepared more than 24 hours ago. Operator date marked. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on Cookline flip top door handles and gaskets.
23-24-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between Cookline flip top units. Operator removed. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - water 92F. Operator moved to grill to heat. **Corrective Action Taken**
10-07-4
32
Oct 29, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
58
Jul 10, 2025
Routine - Food
1 major violation.
View 1 violation
Wiping Cloths Properly Used and Stored
FL-41
90
Jan 23, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
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. Operator set up manual sanitization. **Corrected On-Site**
22-41-4
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.
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Onion chutney and onion Sauce located in Walk In Cooler Operator labeled chutney and sauce. **Corrected On-Site**
02C-02-5
Basic - Employee eating in a food preparation or other restricted area.
12B-02-4
67
Aug 5, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washed hands and changed gloves. **Corrected On-Site**
12A-07-5
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.
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in Walk In Cooler Manager date marked cook chicken **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle contains clear liquid identified as chlorine sanitizer located next to Dishwasher. Manager labeled spray bottle **Corrected On-Site**
41-17-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
16-13-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
58
Jan 5, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
16-13-5
78
Sep 11, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
70
May 15, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler covered container Tomato base sauce 53F Per operator placed in walk-in cooler approximately 11:00pm Sunday night.
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked lamb in walk-in cooler. Operator placed eggs on lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler Tomato base sauce 54F per operator not prep or portion today. Per operator placed in walk-in cooler approximately 11:00pm Sunday night.
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed tomato based sauce in covered container in walk-in cooler.
03D-15-4
Basic - Bowl or other container with no handle used to dispense food. 1. Rice container 2.Flour Container Operator removed. **Corrected On-Site**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line utensil in water 85F. Operator place on stove to reheat water temperature. **Corrected On-Site**
10-07-4
Basic - Working containers of salt removed from original container not identified by common name. Operator labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
50
Nov 28, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 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. Dishwasher (Chlorine 0ppm) operator:set up manual Triple Sink (Chlorine 100ppm) until Chlorine line disconnected- operator to contact technician **Corrective Action Taken**
22-41-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Plastic to go bags utilized for TCS foods - operator removed. **Corrected On-Site**
14-15-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Goat, eggplant not date marked -operator date marked. **Corrected On-Site**
02C-02-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in sugar bin - operator removed. **Corrected On-Site**
10-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Operator provided hair restraint. **Corrected On-Site**
13-03-4
Basic - Stored food not covered. Reach in cooler - cooked potatoes not covered- operator covered. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Sugar bin, oil spray bottle not labeled -operator labeled. **Corrected On-Site**
02D-01-5
55
Frequently Asked Questions
When was Bombay Cafe last inspected?
The most recent health inspection at Bombay Cafe on file is from Apr 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Bombay Cafe?
Across the inspection record, “ready-to-eat” has been cited four times, more than any other issue at Bombay Cafe.
How does Bombay Cafe compare to other restaurants in Oakland Park?
Bombay Cafe most recently scored 32 out of 100, which is lower than the Oakland Park average of 85.
Has Bombay Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Bombay Cafe have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Bombay Cafe means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bombay Cafe inspected?
Based on the inspection history on file, Bombay Cafe is inspected around three times per year on average.
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