BOMBAY GROVE INDIAN KITCHEN & BAR
1200 W YAMATO RD A5, Boca Raton FL 33431 · 443-254-9961
Last inspected Mar 6, 2026 · 8 visits since July 2023
SEP 24
FEB 25
MAR 25
OCT 25
MAR 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Certified food service manager L. Kumar not on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ L.Kumar 01-28-21.
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. Employees signed.
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.
Show the remaining 3 findings ▾
Bowl or other container with no handle used to dispense food. 1. Dry storage; bowl with no handle in bulk rice container, operator removed.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use not removed from reduced oxygen package while thawing in reach in cooler next to walk in cooler, operator removed from packaging.
Food stored on floor. 1. Walk in freezer, bulk containers of frozen food stored on the floor.
Oct 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate5 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler at cook line at cooked lamb (44F - Cold Holding); cooked goat (44F - Cold Holding); cooked chicken (44F - Cold Holding); tofu (42F - Cold Holding), chef said it was prepared 2 hours ago.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No handwashing paper towels at front counter handwashing sink. Employee filled paper towels.
No probe thermometer provided to measure temperature of food products. No probe thermometer found at time of inspection
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. Form email
No soap provided at handwash sink. No handwashing soap at front counter handwashing sink. Employee filled soap
Spray bottle containing toxic substance not labeled. Spray bottle in preparation area with blue chemicals with no label.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen dusty.
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. Thawed salmon still in sealed reduced oxygen packaging at time of inspection. Cook removed salmon from reduced oxygen packaging.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at front counter handwashing sink
Time/temperature control for safety food thawed in an improper manner. Bags of frozen chicken sitting on the counter thawing. Chef moved frozen chicken to walk in cooler.
Working containers of food removed from original container not identified by common name. Sugar containers not labeled. Chef labeled sugar.
Mar 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over sauces in walk in cooler. Chef moved eggs to bottom shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut watermelon; (48F - Cold Holding) left on counter during lunch. Chef put watermelon in walk in cooler
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink in women's restroom
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on cook line, chef discarded bottle.
Equipment in poor repair. Gaskets on walk-in cooler door are ripped and in disrepair
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing station at front counter bar
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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. Operator print and posted procedures
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked potatoes at 80F covered while being cooled. Potatoes at cooked at 1:00pm and placed in Walk In Cooler. Employee removed cover
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop Employee removed, wash and sanitize scoop
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. Observed dented can at back food storage area near kitchen dented can of egg plants. Operator discarded item.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed no time stamp for tomato sauce at kitchen. Operator voluntarily discarded item.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures using Time as A Public Health Control. Operator was sent procedures and filled out during inspection.
Spray bottle containing toxic substance not labeled. Observed glass cleaner at front counter not properly labeled. Operator properly labeled item.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed food storage containers at air drying rack upright. Operator stored item correctly.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishwasher using chlorine when tested it was less than 50ppm, establishment was not using at time of inspection. Operator setup triple sink.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at air drying by triple sink.
Stored food not covered. Observed cooked potatoes not covered at reach in cooler by grill.
Sep 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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. Provided operator with information.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen at rice warmer- observed scoop be stored inside standing water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Main kitchen at ice machine- observed interior of microwave oven soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen low boy reach in cooler- observed employee thermo cup of beverage inside cooler. Employee removed beverage.
Soiled dry wiping cloth in use. Main kitchen cook line prep table and cutting board- observed wiping cloths on prep table and cutting board. Operator removed wiping cloths.
Jul 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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. Chlorine at 0 ppm Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.Pic corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Pic has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes
Spray bottle containing toxic substance not labeled. Spray bottles not labeled Found in area spray bottles with blue and pink liquids with no label, to correct, label spray bottles as needed to identify the bottles with its contents. Pic labeled bottles
Employee with no hair restraint while engaging in food preparation. Workers put hats on found employees working on the cookline without hair restraints, to correct employees must Put on hats or restraints, employees put On hats.
Food stored on floor. Found cases of food on the walk in freezer floor, To correct store food to a more protected manner on shelf at least 6 inches off the floor. chef moved containers on to a shelf.
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.