Bombay Social
484 S Hunt Club, Apopka, FL 32703 · Permanent Food Service · License 5816238
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 8 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottle of sanitizer cleaner stored with clean glasses at front counter
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cut board on line heavily soiled
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
2 boxes stored in front of hand sink at front counter
Fixed on the spot
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Facility able to show certificate for one employee, verified cook on line employees longer than 6 months
Basic8
Code 06, Food properly thawed: 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.
Tilapia in ROP packaging - all defrosted - packaging states to keep frozen until use - operator discarded
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils in water 98f
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable to board on cooks line
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go containers on cooks line not inverted
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust behind cooking equipment
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust in kitchen
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.