BOMBAY DARBAR INDIAN RESTAURANT
1521 E LAS OLAS BLVD, Fort Lauderdale FL 33301 · 954-990-7222
Last inspected Apr 16, 2026 · 7 visits since May 2024
JUN 24
AUG 24
MAR 25
JAN 26
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024056028 | Aug 20, 2024 | Oct 31, 2024 | $200 |
| 2--2022021035 | Mar 23, 2022 | May 17, 2022 | $400 |
| 2--2021033392 | Jul 16, 2021 | Aug 20, 2021 | $400 |
Inspection history
7 visits, newest first
Apr 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
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.
Buildup of food debris/soil residue on equipment door handles. On the cook line flip top cooler
Carbon dioxide/helium tanks not adequately secured. Upstairs in the dry storage area.
Jan 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - cooked shrimp (45F); raw fish (46F). Per operator items held in unit approximately 2 hours. No items prepped or portioned today. Operator moved items to walk in to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - cart - semosas- cooked potato/peas (74F). Per operator item prepared 1 hour ago. Operator placed on Time as a Public Health Control. Provided form to operator and reviewed.
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Ice buildup in walk-in freezer - around door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 94F. Operator removed.
Interior of cookline microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection.
Mar 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
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
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.
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
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
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
In-use wet wiping cloth/towel used under cutting board. On cook line, wet wiping cloths stored under cutting boards. Operator removed wet cloths.
Single-service articles improperly stored. In storage area upstairs, to go boxes stored on floor. Operator moved boxes to shelf
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
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.
Aug 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
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.
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.
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.
Handwash sink used for purposes other than handwashing. Prep area hand sink being used to thaw shrimp. Operator removed items.
Bowl or other container with no handle used to dispense food. Bowls in bulk containers of rice and sugar. Operator removed.
Floor area(s) covered with standing water. By triple sink.
Ice buildup in walk-in freezer.
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.
Jun 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
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.
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.
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.
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.
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
Food-contact surface soiled with food debris, mold-like substance or slime.... All food containers in reach in coolers at kitchen.
Handwash sink not accessible for employee use at all times...blocked by racks at dishwashing area. Manager removed.
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.
Reach-in cooler interior/shelves have accumulation of soil residues....all coolers at cook line.
May 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter missing vacuum breaker.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed soup spoons not inverted. Operator inverted.
Ice buildup in reach-in freezer and walk-in freezer.
Ice scoop handle in contact with ice at bar area. Operator removed.
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.
Single-service articles not stored inverted or protected from contamination. Observed single serve boxes not inverted. Operator inverted.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.