BOMBAY DARBAR INDIAN RESTAURANT

Name: BOMBAY DARBAR INDIAN RESTAURANT
Address: 8405 NW 53 ST STE E101, DORAL, FL, 33166, US
Rating: 63.3

8405 NW 53 ST STE E101, DORAL, FL 33166

License #2336770

🍛 Indian ℹ️

63.3 Grade F / 100

Failing Health Score

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Latest inspection

March 23, 2026 · 14 findings · 2 critical

Routine - Food

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Quick take

BOMBAY DARBAR INDIAN RESTAURANT in DORAL currently holds an InspectFL Health Score of 63.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 23, 2026. Across those visits, inspectors documented 66 total violations — 6 critical, 13 major, 47 minor.

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Record snapshot

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The latest inspection on March 23, 2026 shows 14 observation rows: 2 critical, 6 major, and 6 minor.

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Inspector notes

Coverage note

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BOMBAY DARBAR INDIAN RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior of dishwasher soiled with debris at warewashing area.
[36-36-4] Ceiling tile missing. Observed ceiling tile missing mop sink..
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at warewashing area, wet nesting.
[14-11-5] Equipment in poor repair. Observed gasket at workstation by walk-in cooler, torn, and poor repair.
[22-16-4] Reach-in cooler/Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler #1 soiled with food debris.
[08B-12-5] Stored food not covered. Observed tandoori chicken Thai chili sauce cooked lamb cooked cauliflower at walk-in cooler not covered.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed at second walk-in cooler, green chilies, stored in to go bags. Manager had employees remove items and place in food grade containers.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TOMATO CHUTNEY (47F - Cold Holding); GREEN CHUTNEY (50F - Cold Holding) at server area. Manager had employee place more ice in bin for rapid cooling.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed dishwasher unaware of how to use chlorine test strips. Coached employee on proper use.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at prep table soiled with food debris. Chef had employee wash can opener.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed at handwashing sink at warewashing area a trash can blocking sink. Employee removed item.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed in handwashing sink at warewashing area metal scouring pads, bottles of soap. Employee removed items.
[53A-05-6] No currently certified food service manager 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/ Observed more than four employees without a certified food manager present.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Thai chili sauce at walk-in cooler missing production date as per chef made the day prior.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic tray inside flour container in prep area. Operator removed container.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean plastic containers stored on ware washing area floor. Operator removed containers from floor.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone on prep table in kitchen. Employee removed phone.
[36-22-4] Floor area(s) covered with standing water. Observed inside Walk in cooler. Employee removed water and dried floor.
[08B-38-4] Food stored on floor. Observed sauce plastic containers stored on Walk in cooler floor. Operator removed containers from floor.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching nuts inside container in prep area. Operator stored scoop with handle up.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board on prep table in prep area. Operator removed towel.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled throughout kitchen. Also, observed hood filters soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed food trays to go not inverted on shelf in kitchen. Operator inverted them.
[08B-12-5] Stored food not covered. Observed cooked vegetables containers uncovered inside Walk in cooler. Operator covered containers.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels throughout kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed salt container unlabeled in prep area. Operator labeled container.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee putting gloves and started to prepare food without washing hands.
[53A-05-6] No currently certified food service manager 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/

Disposition: Met Inspection Standards
[06-09-1] 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 salmon bags uncut inside reach in cooler in kitchen. Operator cut bags.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed on reach in cooler in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone on prep table in kitchen. Operator removed phone.
[36-73-4] Floor soiled/has accumulation of debris. Observed food and grease accumulated under and behind cook line.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed inside prep area. Operator removed towel.
[35B-02-4] Insect control device installed over food preparation area. Observed by food prep area in kitchen. Operator removed device.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets in front of cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed inside reach in coolers in front of cook line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels throughout kitchen. Operator stored towels in bucket with sanitizer.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed seasoning container unlabeled in kitchen. Operator labeled container.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in cook line.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken over oranges inside Walk in cooler. Operator stored products correctly.
[05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade inside prep area. Operator sent blade to be washed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed utensils stored in hand wash sink inside ware washing area. Operator removed utensils.