Bookmark, Share & Add this page to:
Expand this BoxMembership Information

Bombay Curry

Bombay Curry
101 W Florida Ave
Melbourne, FL 32901
(321)499-4000

Click to Show Larger Map
Map of Area Around Bombay Curry
Get Directions to Bombay Curry 101 W Florida Ave, Melbourne, FL 32901
Directions From:

Driving To:
Simply enter your starting location into the box labeled “Directions From:” box above.
Property & Structure Photos from 101 W Florida Ave
Click to Show Contents
No (0) Emergency Closure Orders Since October 2008
Click to Show Contents
No (0) Disciplinary Activity Orders Since January 2007
Click to Show Contents
No (0) Food Misrepresentation Cases Since March 2006
Click to Hide Contents
3 Food Service Inspections Since July 1, 2014
Inspection For: BOMBAY CURRY LLC
License Number: 1506424
License ID: 5968794
Inspection Visit ID: 5453927
Inspection Date: Tuesday, January 06, 2015
Inspection Number: 2455708
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 10
Number of High Priority Violations: 1
Number of Intermediate Violations: 3
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Bowl used to scoop flour **Warning**Plastic bowl found in tub with sugar
24-05-4 Basic.Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**Pans found not inverted
10-19-4 Basic.In-use tongs stored on oven door handle. **Warning**Things found on oven door handle
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line **Warning**
33-31-4 Basic.Unnecessary items on the premise. Old equipment from previous owner. **. Repeat Violation** **Warning**
36-25-4 Basic.Walls in the dining room pitted from paint peeling. **. Repeat Violation** **Warning**
08B-01-4 High Priority.Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Warning**
22-05-4 Intermediate.Cook line cutting boards moderately stained. **. Repeat Violation** **Warning**
22-22-4 Intermediate.Encrusted material on can opener blade. **Warning**Found soiled
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**

Inspection For: BOMBAY CURRY LLC
License Number: 1506424
License ID: 5968794
Inspection Visit ID: 5429077
Inspection Date: Tuesday, November 04, 2014
Inspection Number: 2455708
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 30
Number of High Priority Violations: 7
Number of Intermediate Violations: 8
Number of Basic Violations: 15
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Bowl used to scoop flour **Warning**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. Closet in back dining room. **Warning**
24-05-4 Basic.Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
13-04-4 Basic.Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Warning**
10-21-4 Basic.Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site** **Warning**
10-19-4 Basic.In-use tongs stored on oven door handle. **Warning**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line **Warning**
23-19-4 Basic.Moderate Food debris on exterior of reach-in cooler/refrigerator and cook line equipment **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. 3 door glass cooler **Warning**
25-09-4 Basic.Single-service items for customer self-service not properly protected to prevent contamination. Tooth picks at the front counter **Warning**
33-31-4 Basic.Unnecessary items on the premise. Old equipment from previous owner. **. Repeat Violation** **Warning**
36-25-4 Basic.Walls in the dining room pitted from paint peeling. **. Repeat Violation** **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Flour,rice etc **Warning**
24-18-4 Basic.utensils stored upright with the food-contact surface up. **Warning**
03A-14-4 High Priority.Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Heavy cream 44° recommend rapid chill. **Warning**
01B-01-4 High Priority.Dented cans present. See stop sale. Salsa tomatoes 6 lbs 10 oz **Warning**
41-02-4 High Priority.Dish soap stored by or with food. **Warning**
22-45-4 High Priority.Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Placed in the dish washer. **Warning**
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food. Blue bin for dry rice **Warning**
08A-05-4 High Priority.Raw whole shell eggs stored over ready-to-eat food. **Corrected On-Site** **Warning**
08B-01-4 High Priority.Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Warning**
22-05-4 Intermediate.Cook line cutting boards moderately stained. **. Repeat Violation** **Warning**
22-22-4 Intermediate.Encrusted material on can opener blade. **Warning**
31A-02-4 Intermediate.Handwash sink not accessible for employee use due to being blocked by garbage can. Cook line **Corrected On-Site** **Warning**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Food debris in hand sink **Warning**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site** **Warning**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Cook line by office **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
29-28-4 Intermediate.Water treatment device has not been inspected or serviced according to manufacturer's instructions. For ice machine in the back kitchen and the front line for soda station. Installed last Tuesday. **Corrected On-Site** **. Repeat Violation** **Warning**

Inspection For: BOMBAY CURRY LLC
License Number: 1506424
License ID: 5968794
Inspection Visit ID: 5422841
Inspection Date: Tuesday, September 30, 2014
Inspection Number: 2453822
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
36-74-4 Basic.Heavy Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
51-13-4 Basic.No Heimlich maneuver/choking sign posted.
14-47-4 Basic.Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves in the dry storage area
33-31-4 Basic.Unnecessary items on the premise. Old equipment from previous owner that will not be utilized.
36-25-4 Basic.Walls in the dining area has paint chipping. Needs to be easily cleanable
36-28-4 Basic.Walls soiled with accumulated grease. Cook line
36-43-4 Basic.heavy dust and grease on ceiling air conditioning vent covers. Kitchen
22-05-4 Intermediate.Cook line Cutting board(s) stained/soiled.
29-28-4 Intermediate.Water filters has not been inspected or serviced according to manufacturer's instructions.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Bombay Curry in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's Bombay Curry.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Bombay Curry may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


Current Weather Conditions In Melbourne, Florida.