Bombay Street Kitchen
Last inspected: Feb 17, 2026
52
Score
Bombay Street Kitchen has been inspected nine times since 2022. The most recent visit was on Feb 17, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to nine violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 79, which Bombay Street Kitchen's 52 doesn't quite reach. This restaurant has more on its record than most do.
9
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Adequate Handwashing Facilities Supplied and Accessible
FL-10
52
Sep 18, 2025
Routine - Food
6 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
70
Mar 24, 2025
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lamb (56F - Cold Holding) from yesterday. Advised proper cooling methods and provided cooling chart. Lamb cooled in large container and cover during cooling process. potato (52F - Cold Holding); peas (52F - Cold Holding); Rona batter (52F - Cold Holding). Placed in the cooler less than 4 hours. All items placed on time and advised to add ice.
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. 2 cans of peas and sauce
01B-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lamb marked as Goat . Staff added date mark. **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar and other items, manager removed items. **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in storage at dish. Staff turned on the side. **Corrective Action Taken**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Fries and lamb in the walk-in freezer. Staff picked it up. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. At drink machine. Manger removed scoop. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Sign say, " Hand wash only". Manger changed sign. **Corrected On-Site**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers in storage. Staff added to wash. **Corrective Action Taken**
16-46-4
Basic - Reuse of single-service or single-use articles. #10 can used to scoop rice. Manger discarded can. **Corrected On-Site**
25-32-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum and plastic containers on the service line. Staff turned them over. **Corrected On-Site**
25-06-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink. Hand sink on the cook line.
29-20-5
Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
02D-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80F utensils on cook line in dirty water. The staff changed water and added to heat. **Corrective Action Taken**
10-07-4
37
Aug 23, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine.
16-21-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 80f on cook line. Operator poured out. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Open dumpster lid.
33-16-4
Basic - Working containers of food removed from original container not identified by common name. All bulk containers. **Repeat Violation**
02D-01-5
74
Apr 4, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
55
Oct 16, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
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. Provided operator with form. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled container with water sink on cook line.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in dish room. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used in sauce bulk seasoning and sugar. **Corrected On-Site**
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
64
May 23, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
61
May 22, 2023
Routine - Food
3 critical violations. 2 major violations. 4 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. Chana masala (44-50F - Cooling) cooling overnight in walk-in, deep plastic container covered
03D-02-5
High Priority - Employee washed hands with cold water. At dish area, advised to use different sink **Corrected On-Site**
12A-19-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yogurt (56F - Cold Holding); chicken (51F - Cold Holding); noodles (51F - Cold Holding) on prep table, inadequate ice bath. cut cabbage (44F - Cold Holding); diced tomatoes (44F - Cold Holding); cheese (45F - Cold Holding) in top of make table. Operator states out less then 30 minutes. Will place in cooler **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Atdish
27-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near back door **Corrected On-Site**
31B-02-4
Basic - Ice scoop handle in contact with ice. Behind bar **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops 110°F **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Under make table in kitchen
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Under make table in kitchen
22-16-4
43
Oct 31, 2022
Routine - Food
2 critical violations. 5 major violations. 11 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yogurt drink (46F - Cold Holding) in small cooler near soda fountain. Operator states in cooler less than 4 hours. Moved to walk-in to chill **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Sanitizer spay with to go containers on server line. Operator removed **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Cook dumped sani bucket sink on cookline. Operator coached employee on proper handsink usage **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork in lowboy on cookline.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At mop sink **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. On cookline and at dish area
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Steel wool on cookline. Operator removed **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. At dish
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen. Operator removed **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone at server station. Operator removed **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. At dish
24-08-4
Basic - Food stored on floor. Buckets in walk-in freezer
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. On tandoori oven. Operator removed **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops at server station. 78°F water
10-07-4
Basic - Old labels stuck to food containers after cleaning. At dish area
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Low boys on cookline
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Cooler drawers on cookline
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At server station.. operator removed **Corrected On-Site**
21-12-4
26
Frequently Asked Questions
When was Bombay Street Kitchen last inspected?
The most recent health inspection at Bombay Street Kitchen on file is from Feb 17, 2026. The public record contains nine inspections in total.
What is the most common violation at Bombay Street Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Bombay Street Kitchen.
How does Bombay Street Kitchen compare to other restaurants in Orlando?
Bombay Street Kitchen most recently scored 52 out of 100, which is lower than the Orlando average of 79.
Has Bombay Street Kitchen's inspection record improved over time?
No. Recent inspections at Bombay Street Kitchen have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Bombay Street Kitchen 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 Street Kitchen inspected?
Based on the inspection history on file, Bombay Street Kitchen is inspected around three times per year on average.
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