Bombay Darbar Indian Restaurant
Last inspected: Apr 16, 2026
86
Score
Going back to 2022, Bombay Darbar Indian Restaurant has eight inspections in the public record. Bombay Darbar Indian Restaurant was last inspected on Apr 16, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
Across the inspection history, “bowl or other container with no handle used to dispense food” is the issue that surfaces most often, recorded three times.
That puts the facility ahead of the local pack: the average Fort Lauderdale restaurant scores 80. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Buildup of food debris/soil residue on equipment door handles. On the cook line flip top cooler
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Upstairs in the dry storage area.
51-11-4
Basic - Bowl or other container with no handle used to dispense food. In the bin of rice, a large plastic yogurt container was stored inside and used to dispense the food. The item was removed. **Corrected On-Site**
14-01-5
86
Jan 7, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
58
Mar 21, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, lamb (65F - Cooling). Operator stated held overnight in walk in cooler. Not prepared or portioned today. See stop sale
03D-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, lamb (65F - Cooling). Operator stated cooling overnight in walk in cooler. Not prepared or portioned today.
01B-13-4
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. Emailed poster to operator
11-27-4
Basic - Bowl or other container with no handle used to dispense food. In kitchen by reach in two door cooler, bowl used to dispense flour. Operator removed bowl **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line and prep area by walk in cooler, knives stored between equipment. Operator removed knives **Corrected On-Site**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. On cook line, wet wiping cloths stored under cutting boards. Operator removed wet cloths. **Corrected On-Site**
21-04-4
Basic - Single-service articles improperly stored. In storage area upstairs, to go boxes stored on floor. Operator moved boxes to shelf **Corrected On-Site**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. In storage area upstairs, aluminum containers not stored inverted to protect from contamination. Operator inverted items **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. In kitchen by prep area and prep sink in back kitchen area. Shrimp and lamb thawing in standing water. Discussed with operator that thawing should be done under cold running water or under refrigeration. Operator moved items to reach in cooler. **Corrective Action Taken** **Repeat Violation**
06-01-5
50
Aug 20, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw chicken stored over ready to eat lentil and tomatoes. Operator stored all items properly. **Corrected On-Site**
08A-05-6
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. Cookline - low boy - low boy - sour cream (60-62F); cut cabbage (60-62F). Per operator, items held in this unit overnight. No items 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. Cookline - low boy - low boy - sour cream (60-62F); cut cabbage (60-62F). Per operator, items held in this unit overnight. No items prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Prep area hand sink being used to thaw shrimp. Operator removed items. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowls in bulk containers of rice and sugar. Operator removed. **Corrected On-Site**
14-01-5
Basic - Floor area(s) covered with standing water. By triple sink.
36-22-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in sink in standing water. Advised operator to thaw under cold running water. Operator moved to prep sink and turned on cold water. **Corrected On-Site**
06-01-5
47
Jun 27, 2024
Routine - Food
No violations found.
100
Jun 26, 2024
Routine - Food
5 critical violations. 3 major violations. 1 minor violation.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....tadka sauce 56F in walk in cooler, chicken wings 60F in flip top reach in cooler at kitchen , cooling in deep 5 gallon container . Per chef food was cooked yesterday . Stop sale issue . Advise to discarded food.
03D-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...tomato salsa date marked 6/2/, tomato onion sauce 6/2/24 at beer walk in cooler at up stairs. Stop sale issue . Employee discarded food. **Corrective Action Taken**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...tomato salsa date marked 6/2/, tomato onion sauce 6/2/24 at beer walk in cooler at up stairs.
01B-13-4
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....tadka sauce 56F in walk in cooler, chicken wings 60F in flip top reach in cooler at kitchen , cooling in deep 5 gallon container . Per chef food was cooked yesterday .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tadka sauce 50F, dhal 51F, spinach 50F, salsa 48F, chicken 48F, lamb 48F in all reach in cooler at cook line . Per chef food not prepped or portion today , food being held less than 4 hours. Employee time marked **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.... All food containers in reach in coolers at kitchen.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times...blocked by racks at dishwashing area. Manager removed. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.... onion sauce date marked 6/25 actually it was cooked day before yesterday. Employee properly date marked. **Corrected On-Site**
02C-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues....all coolers at cook line .
22-16-4
33
May 9, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter missing vacuum breaker. **Repeat Violation**
29-42-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed soup spoons not inverted. Operator inverted. **Corrected On-Site**
24-05-4
Basic - Ice buildup in reach-in freezer and walk-in freezer.
14-69-4
Basic - Ice scoop handle in contact with ice at bar area. Operator removed. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 88F. Operator placed in clean and sanitize container without water. **Corrected On-Site**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve boxes not inverted. Operator inverted. **Corrected On-Site**
25-06-4
67
Dec 2, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On top of left fliptop on cook line, Cut tomatoes (64F- Cold Holding); cooked cauliflower (84F - Cold Holding); cooked potatoes (88F - Cold Holding). Per manager items out 1 hr. Manager moved back to walk in cooler to rechill. 2) In left upper fliptop, cut tomatoes (56F - Cold Holding). Container being kept out of cold area of unit. Per manager tomatoes in unit less than 2 hours. Manager moved to walk in cooler to refill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Ice scoops in hand sink by ice machines. Manager removed scoops and washed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Empty employee beverage container in 2 door cooler on cook line.Manager removed container. **Corrected On-Site**
12B-13-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at cook line at 50ppm chlorine. Manager remade to proper 100ppm chlorine. **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name.Two containers on prep table in corner of kitchen away from cookline. Manager labeled. **Corrected On-Site**
02D-01-5
58
Frequently Asked Questions
When was Bombay Darbar Indian Restaurant last inspected?
The most recent health inspection at Bombay Darbar Indian Restaurant on file is from Apr 16, 2026. The public record contains eight inspections in total.
What is the most common violation at Bombay Darbar Indian Restaurant?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Bombay Darbar Indian Restaurant.
How does Bombay Darbar Indian Restaurant compare to other restaurants in Fort Lauderdale?
Bombay Darbar Indian Restaurant most recently scored 86 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Bombay Darbar Indian Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Bombay Darbar Indian Restaurant have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Bombay Darbar Indian Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bombay Darbar Indian Restaurant inspected?
Based on the inspection history on file, Bombay Darbar Indian Restaurant is inspected around two times per year on average.
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