Taj Indian Restaurant and Bar
Last inspected: Mar 4, 2026
67
Score
The health department has logged eight inspections at Taj Indian Restaurant and Bar, the earliest from 2022. The most recent visit was on Mar 4, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has been favorable: violation counts have eased from around nine violations to closer to six violations per visit over the last few inspections.
“Raw animal food stored over/not properly separated” comes up most often, recorded three times in the inspection record.
By comparison, the average Port St. Lucie facility scores 81, putting Taj Indian Restaurant and Bar on the weaker side. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Toxic Substances Properly Identified, Stored, Used
FL-32
67
Sep 18, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
58
Mar 5, 2025
Routine - Food
5 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
78
Aug 22, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg over cut cheese in walk in cooler
08A-05-6
Basic - Hole in or other damage to wall. Behind mop sink **Corrected On-Site**
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. White microwave **Corrected On-Site**
22-08-4
Basic - Standing water in bottom of reach-in-cooler. In keg cooler behind bar
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink in bar area leaking
29-11-4
Basic - Equipment in poor repair. Large stone oven observed large stone missing, manager states it is not in use and in the process of replacing it
14-11-5
Basic - Food stored on floor. Mango chutney bulk **Corrected On-Site**
08B-38-4
64
Mar 28, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
50
Nov 1, 2023
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over garlic and veggies in walk in cooler, raw chicken over cooked potatoes in walk in cooler.
08A-05-6
Intermediate - 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. **Repeat Violation**
11-27-4
Intermediate - 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/. 7 employees present at time of training
53A-05-6
Intermediate - 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. Some new employees **Repeat Violation**
11-26-1
Intermediate - 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.
53B-13-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area **Repeat Violation**
36-34-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pots on floor. Manager had employee rewash and place on shelf **Corrected On-Site**
24-26-4
Basic - Cloth used as a food-contact surface. Cloth used on dough
21-05-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78f, drained water **Corrected On-Site**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service items in bar area stored on ground.
25-06-4
Basic - Unnecessary items/unused equipment on the premises. Extra equipment stored in outside bar area not being used.
33-31-5
41
Feb 2, 2023
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
52
Dec 28, 2022
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb up over vegetables and raw shrimp over ginger garlic sauce
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw lamb in walk in cooler
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato bread 64f cold holding ,
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large blender
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones on cooks line **Corrected On-Site**
40-06-5
47
Frequently Asked Questions
When was Taj Indian Restaurant and Bar last inspected?
The most recent health inspection at Taj Indian Restaurant and Bar on file is from Mar 4, 2026. The public record contains eight inspections in total.
What is the most common violation at Taj Indian Restaurant and Bar?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Taj Indian Restaurant and Bar.
How does Taj Indian Restaurant and Bar compare to other restaurants in Port St. Lucie?
Taj Indian Restaurant and Bar most recently scored 67 out of 100, which is lower than the Port St. Lucie average of 81.
Has Taj Indian Restaurant and Bar's inspection record improved over time?
Yes. Recent inspections at Taj Indian Restaurant and Bar have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Taj Indian Restaurant and Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Taj Indian Restaurant and Bar inspected?
Based on the inspection history on file, Taj Indian Restaurant and Bar is inspected around three times per year on average.
Nearby Restaurants