Bombay Kitchen
Last inspected: Jan 27, 2026
74
Score
Bombay Kitchen, located at 4107 Lawrenceville Hwy in Tucker, GA, underwent a moderate-risk inspection on January 27, 2026. This inspection identified two major and two minor violations, including issues with food storage, cleaning of food-contact surfaces, and proper date marking. Previous inspections for this Indian food service establishment have generally been low-risk.
3
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 27, 2026
Routine
2 major violations. 2 minor violations. 2 corrected on site.
74
Apr 24, 2025
Followup
1 major violation. 1 minor violation.
86
Apr 7, 2025
Routine
1 critical violation. 3 major violations. 4 minor violations. 5 corrected on site.
52
Violations — Jan 27, 2026 Inspection
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed multiple containers of food (chicken, rice, lentil soup, sauces)cold stored in the walk in cooler, prep top cooler, both reach in coolers uncovered. CA:Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC covered all food items from contamination.
511-6-1.04(4)(c)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed multiple pans and bowls with food debris buildup on the interior and exterior of equipment. CA: Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned. Advised PIC to remove and place in the 3 compartment sink to be wash, rinsed and sanitized.
511-6-1.05(7)(b)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed multiple food items(rice, chicken, sauces and soups) cold held more than 24 hours in the prep top cooler, walk in cooker and 2 reach in coolers. CA: Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: PIC to date mark all ready to eat/TCS foods i...
511-6-1.04(6)(g)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed the main kitchen with grease buildup and food debris on the stove, oven, walls, all cold holding units, the ware washing area. CA: Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised the PIC the facility needs a deep cleaning and regular cleaning frequency to eliminate the buildup.PIC will have 3 days to have the facility cleaned.
511-6-1.07(5)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants