BOMBAY DARBAR INDIAN RESTAURANT
2901 FLORIDA AVE STE 810, Miami FL 33133 · 305-444-7272
Last inspected Aug 24, 2026 · 8 visits since January 2024
SEP 24
MAR 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep coolers cut cabbage (50F - Cold Holding); cooked breaded chicken (45F - Cold Holding); as per chef since opening about 2 hours.
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Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate13 Basic
What the inspector wrote — 17 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked chicken tenders at reach in cooler. Observed raw shelled eggs store over cream sauce in walk in cooler. Operator removed and stored items correctly.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed boards at prep line.
Handwash sink used for purposes other than handwashing. Observed used as dump sink with evidence of ice remnants inside.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.
Show the remaining 13 findings ▾
Bowl or other container with no handle used to dispense food. Observed in container of sugar. Operator removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout.
Floor soiled/has accumulation of debris. Observed soiled throughout kitchen.
Food stored on floor. Observed in walk in cooler and storage area.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs stored on trash can. Operator removed and placed at dish area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at front line waiter station water in standing water. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at ovens at cookline soiled with grease build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed prep tables soiled throughout.
Stored food not covered. Observed for stored items in reach in cooler, chicken lamb and chicken peas.
Unclean building components, attachments or fixtures. Observed at cook line hood filter. A/C vent ducts.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout storage areas.
Walk-in cooler interior/shelves and floor have accumulation of soil residues. Operator began to clean.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout
Feb 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate12 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep line cooler cooked chicken wings (53F - Cold Holding), as per chef less than 1 hour. Chef removed and placed into walk in cooler to rapid cool.
Handwash sink not accessible for employee use at all times. Observed blocked by strainer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for items in reach in cooler at cook line, cooked chicken, lamb, sauces, cauliflower all made more than 24 hours either no date mark.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed under mats at cook line.
Ceiling tile missing. Observed throughout kitchen.
Ceiling/ceiling tile shows damage or is in disrepair. Observed tile missing and soiled and cracked throughout kitchen area.
Floor soiled/has accumulation of debris. Observed throughout kitchen, walk in coolers and storage areas.
Hole in or other damage to wall. Observed holes in walls throughout kitchen storage areas.
In-use wet wiping cloth/towel used under cutting board. Observed at prep stations.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at ovens at cookline soiled with grease build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled throughout kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout kitchen.
Stored food not covered. Observed at reach in coolers at cook line, containers of lentils, lamb, chicken all uncovered.
Unclean building components, attachments or fixtures. Observed hood filters soiled with grease build up. Observed fixtures attached to walls, soiled with grease and dust build up.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment kitchen area.
Sep 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
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. Observed at storage area walk in cooler, butter chicken (51F - Cold Holding); cooked butter lamb (49F - Cold Holding); cooked chicken bites (50F - Cold Holding); cheese curds (51F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler, butter chicken (47F - Cold Holding); as per operator was placed bout 30 minutes ago from walk in cooler. Observed at storage area walk in cooler, butter chicken (51F - Cold Holding); cooked butter lamb (49F - Cold Holding); cooked chicken bites (50F - Cold Holding); cheese curds (51F - Cold Holding). As per labeled items were from 8/29/25. Operator began to remove to discard.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at lobby entrance beverage cooler for lasso juices. Observed for containers of butter chicken wings at cook line reach in cooler.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired for Dilip Mandal on 8/9/2025.
Ceiling/ceiling tile shows damage or is in disrepair. Observed tile missing and soiled and cracked throughout kitchen area.
Covered waste receptacle not provided in women's bathroom. Observed for shared unisex employee bathroom.
Floor soiled/has accumulation of debris. Observed throughout kitchen, walk in coolers and storage areas.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at punter top mini freezer and white chest freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at ovens at cookline soiled with grease build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled throughout kitchen.
Unclean building components, attachments or fixtures. Observed hood filters soiled with grease build up. Observed fixtures attached to walls, soiled with grease and dust build up.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment kitchen area.
Sep 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority5 Intermediate10 Basic
Show 19 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Observed at waiter booth household insect repellent stored.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed for containers of cook stewed chicken and lamb at walk in cooler with preparation date of 8/21/25. Operator removed to discard.
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. Observed at storage area walk in cooler, butter chicken (51F - Cold Holding); cooked butter lamb (49F - Cold Holding); cooked chicken bites (50F - Cold Holding); cheese curds (51F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler, butter chicken (47F - Cold Holding); as per operator was placed bout 30 minutes ago from walk in cooler. Observed at storage area walk in cooler, butter chicken (51F - Cold Holding); cooked butter lamb (49F - Cold Holding); cooked chicken bites (50F - Cold Holding); cheese curds (51F - Cold Holding). As per labeled items were from 8/29/25. Operator began to remove to discard.
Handwash sink not accessible for employee use at all times. Observed at entrance of cook line hand wash sink blocked by strainer.
Handwash sink used for purposes other than handwashing. Observed for hand sink at entrance of cook line used as dump sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at lobby entrance beverage cooler for lasso juices. Observed for containers of butter chicken wings at cook line reach in cooler.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired for Dilip Mandal on 8/9/2025.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand sink at entrance of dish washing area hot water valve turned off.
Ceiling/ceiling tile shows damage or is in disrepair. Observed tile missing and soiled and cracked throughout kitchen area.
Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots stored on floor at dish washing area.
Covered waste receptacle not provided in women's bathroom. Observed for shared unisex employee bathroom.
Floor soiled/has accumulation of debris. Observed throughout kitchen, walk in coolers and storage areas.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at punter top mini freezer and white chest freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at ovens at cookline soiled with grease build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled throughout kitchen.
Stored food not covered. Observed at reach in coolers at cook line, containers of lentils, lamb, chicken all uncovered.
Unclean building components, attachments or fixtures. Observed hood filters soiled with grease build up. Observed fixtures attached to walls, soiled with grease and dust build up.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment kitchen area.
Mar 4, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate14 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed for cooked chicken wings (51F - Cooling) in walk in cooler as per label and chef from the day before. Chef removed both containers from cooler to voluntarily discard.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed in walk in cooler #2, 3 thawed reduced oxygen packages of salmon not removed from packaging to thaw.
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. Observed for cooked chicken wings (51F - Cooling) in walk in cooler as per label and chef from the day before. Chef removed both containers from cooler to voluntarily discard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep coolers cut cabbage (50F - Cold Holding); cooked breaded chicken (45F - Cold Holding); as per chef since opening about 2 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed for melted butter (81F - Hot Holding) at prep counter. As per chef for 2 hours. Chef began to reheat.
Handwash sink used for purposes other than handwashing. Observed hand sink used to stored knife. Chef removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no plans available for melted butter at prep counter. Provided operator with firm to complete.
Ceiling/ceiling tile shows damage or is in disrepair. Observed tile missing and soiled and cracked throughout kitchen area.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean pots stored on soiled rack at dish washing area.
Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots stored on floor.
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. Observed in walk in cooler #2, 3 thawed reduced oxygen packages of salmon not removed from packaging to thaw. Operator removed to discard.
Floor soiled/has accumulation of debris. Observed throughout kitchen, walk in coolers and storage areas.
Food stored on floor. Observed at dry storage hallway bags of onions stored on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at ovens at cookline soiled with grease build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled throughout kitchen. Observed hood filters soiled with grease build up.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed at all coolers
Single-service articles improperly stored. Observed at equipment storage area, to go containers, and aluminum pans stored on floor.
Stored food not covered. Observed at reach in coolers at cook line, containers of lentils, lamb, chicken, shrimp all uncovered.
Time/temperature control for safety food thawed in an improper manner. Observed at dishwashing area large pots of packaged land and chicken in standing water thawing.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed for at all.
Sep 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at kitchen cook line, fried cauliflowers (51F - Hot Holding) and cooked chicken (72F - Hot Holding). As per chef for 2 hours.
No soap provided at handwash sink. Observed at sink at ware washing area. Operator provided soap.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no plans available for fried cauliflower and cooked chicken kept on cook line counter for service. Provided operator with firm to complete.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at front self serve cooler, Mango Lassi and Strawberry Lassi. As per operator was made day before.
Ceiling/ceiling tile shows damage or is in disrepair. Observed tile missing and soiled and cracked throughout kitchen area.
Cutting board has cut marks and is no longer cleanable. Observed at cook line.
Floor soiled/has accumulation of debris. Observed throughout kitchen and storage areas.
Hood filter missing from automatic fire suppression/exhaust system. Observed at rear cook line next to three compartment sink.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed at cook line vents and ceiling.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed at front self serve beverage cooler Strawberry Lassi lacking information.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled throughout kitchen. Observed hood filters soiled with grease build up.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed for both.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen and storage areas.
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler C3; cooked lamb,as per operator about an hr ago operator removed to main unit for increased cooling. (46F - Cold Holding)
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no thermal strips or non reversible thermometers available at the time of the inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar.
Bowl or other container with no handle used to dispense food. Observed for the bulk rice,sugar bins
Ceiling tile missing. Observed in the ware washing area.
Floor soiled/has accumulation of debris. Observed in the main walk-in cooler.
Food stored on floor. Observed container with yogurt drink stored on the floor of the walk-in cooler,C1.
Working containers of food removed from original container not identified by common name. Observed for the bulk items.
Jan 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler C2:; marinated lamb (46F - Cold Holding); cooked chicken (45F - Cold Holding)as per operator about 2 hrs ago,operator removed to main cooler for additional cooling.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine strength at greater than 200 ppm.operator diluted to 100 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with accumulation of encrusted food debris.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no thermal strips or nonreversible thermometers available at the time of the inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at the cookline.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the walk-in freezer.
In-use tongs stored on equipment door handle between uses. Observed at the fryer
In-use wet wiping cloth/towel used under cutting board. Observed at the prep counter.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of ovens soiled,main kitchen line.
No container installed for catching grease from hood drip tray.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease, prep and main kitchen. Observed reach in cooler gaskets soiled with accumulation of grease and food debris,opposite cookline.
Unclean building components, attachments or fixtures. Observed fan covers in the walk-in cooler soiled with accumulation of dust. Observed hood soiled with accumulation of grease, prep and main kitchen.
Walk-in cooler interior/shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in the prep kitchen, ware washing area.
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.