Taj Mahal Indian Cuisine
Last inspected: Apr 2, 2026
33
Score
Public records show 12 inspections at Taj Mahal Indian Cuisine stretching back to 2022. Inspectors last stopped by on Apr 2, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly two violations earlier in the record.
When inspectors have written things up, “ready-to-eat” has been the most frequent reason, cited four times.
Taj Mahal Indian Cuisine's latest score of 33 falls below the West Palm Beach average of 79. This restaurant has more on its record than most do.
12
Inspections
5
Critical latest
2
Major latest
3
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Container of medicine improperly stored. At dry storage rack, Bottle of Tylenol stored on shelf with food. Advised operator of proper storage. Operator removed. **Corrected On-Site**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked lamb (49F - Cooling), per operator item was placed into walk in 10:00pm previous day. Item did not reach 41F within 6 hours. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked lamb (49F - Cooling), per operator item was placed into walk in 10:00pm previous day. Item did not reach 41F within 6 hours. See stop sale.
01B-36-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, employee rinsed soiled strainer and bowl and placed onto shelf without proper wash, rinse, and sanitize. Advised operator to not use equipment until properly washed, rinsed, sanitized. Operator removed equipment. **Corrective Action Taken**
22-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw shrimp over chocolate cake, Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**
08A-02-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
16-37-1
Intermediate - No soap provided at handwash sink. At kitchen designated hand sink, no soap. Operator provided soap. **Corrected On-Site**
31B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 105F. Operator placed utensils onto stove to heat water. **Corrective Action Taken**
10-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, mixing bowls stored on shelf not inverted.
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At kitchen, bowls stored improperly with water inside. Wet nesting. Operator corrected. **Corrected On-Site**
24-08-4
33
Dec 18, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator changed chlorine dispensing container, primed, retested at chlorine 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Paper towel dispenser at kitchen hand wash sink not working/unable to dispense paper towels. Operator replaced paper towel roll, dispenser dispensing paper towels. **Corrected On-Site**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked chicken, no date mark. Operator stated chicken cooked 2 days prior, applied date mark. **Corrected On-Site** **Repeat Violation**
02C-02-5
70
Jun 5, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen put on gloves and began preparing dough at cook line without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-07-5
High Priority - Nonfood-grade "thank you" bags used in direct contact with food (raw chicken). Advised Operator to use only food-grade bags for food storage.
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2024. Operator attempted to renew license by phone, balance total $0, unable to make payment/renew. Advised Operator to contact call center. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Toxic substance/chemical (glass cleaner);improperly stored on prep table at cook line. Operator removed. **Corrected On-Site**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked chicken no date mark. Operator stated chicken cooked 2 days prior. Advised Operator to properly date mark.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense flour. Operator removed. **Corrected On-Site**
14-01-5
Basic - Ice buildup in reach-in freezer.
14-69-4
45
Jan 21, 2025
Routine - Food
No violations found.
100
Jan 9, 2025
Routine - Food
7 critical violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Advised operator to set up triple sink with Chlorine 100ppm and to use that medium of sanitizing until dish machine is sanitizing properly Operator set up triple sink chlorine 100ppm **Warning**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Kitchen; Employee handled raw meat in prep area then went to cook line and handled clean utensils without washing hands first Advised operator employee washed hands **Corrected On-Site** **Warning**
12A-16-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 01, 2024 **Warning**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in Cooler; Raw chicken stored above chic peas and tofu; Raw Shell Eggs stored above yogurt Operator fixed all items **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in Cooler; cooked chicken (50F - Cooling) Per operator item was held in cooler overnight Item did not reach 41F or lower within six hours See stop sale **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in Cooler; cooked chicken (46F - Cold Holding); cooked lamb (46F - Cold Holding) Per operator not prepared or portioned today Items held in overfilled containers Per operator held in cooler approximately two hours Operator moved to quick chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in Cooler; cooked chicken (50F - Cooling) Per operator item was held in cooler overnight Item did not reach 41F or lower within six hours See stop sale **Warning**
03D-02-5
35
Jan 6, 2025
Routine - Food
No violations found.
100
Nov 8, 2024
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Nov 7, 2024
Routine - Food
6 critical violations. 4 major violations. 1 minor violation.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. **Repeat Violation** **Admin Complaint**
01B-01-4
High Priority - In Kitchen; Employee washed hands with no soap. Advised operator who spoke with employee Employee washed hands with soap **Corrected On-Site**
12A-20-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Walk-in Cooler; Raw portioned chicken over cooked chicken. Operator fixed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. In Kitchen; Approximately 6 live roaches under dish washing machine In kitchen; Approximately 2 live roaches under prep sink on the floor In kitchen ; Approximately 2 live roaches under triple sink on floor In Prep room; Approximately 2 live roaches in direct contact with single use bowls and lids In prep area; approximately 2 live roaches on low boy cooler
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip Top Cooler; cooked lamb (51F - Cold Holding); cooked chicken (55F - Cold Holding); cut tomatoes (51F - Cold Holding); onion sauce (52F - Cold Holding); tomato gravy (52F - Cold Holding); sautéed onions (52F - Cold Holding); coconut milk (52F - Cold Holding) Per operator not portioned or prepared today Per operator held in cooler for four and a half hours See stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip Top Cooler; cooked lamb (51F - Cold Holding); cooked chicken (55F - Cold Holding); cut tomatoes (51F - Cold Holding); onion sauce (52F - Cold Holding); tomato gravy (52F - Cold Holding); sautéed onions (52F - Cold Holding); coconut milk (52F - Cold Holding) Per operator not portioned or prepared today Per operator held in cooler for four and a half hours See stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster
11-07-5
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. Emailed poster
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. In Kitchen; Handwashing sink used to store dirty utensil Operator removed **Corrected On-Site**
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for employees hired more than sixty days
53B-01-5
Basic - Dead roaches on premises. In kitchen; Approximately 5 dead roaches on top of dishwashing machine In Kitchen; Approximately 6 dead roaches in corner on floor behind dishwashing machine In kitchen; Approximately 40 dead roaches along the corners of the floor
35A-03-4
26
Sep 13, 2023
Complaint Full
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
41
Jul 26, 2023
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....tomato sauce 60° , tomato sauce 68° in walk in cooler . Per Cook food was cooked yesterday. Stop sale issue . Recommended to manager discarded food.
03D-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....two live flying flying around at prep area , one live fly , flying in dishwashing area. Employee killed. **Corrected On-Site**
35A-02-6
High Priority - Pesticide-emitting light present in food prep area.
41-24-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....tomato sauce 60° , tomato sauce 68° in walk in cooler . Per Cook food was cooked yesterday.
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Manager provided. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....home made yogurt made 2 days ago, dhal , shamba soup was cooked 3 days ago at walk in cooler . Manager date marked **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit....spoons stored in 105°F water . Cooke putting it on fire at time of inspection and it get temperature 140° **Corrected On-Site** **Repeat Violation** **Admin Complaint**
10-07-4
43
Feb 8, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....00 ppm. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...chicken tikka 53°, chicken tikka masala 54°, chicken makhani 54° , heavy cream 53°, sauce 52°, in flip top reach in cooler being held less than 4 hours . Employee time marked on food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked... cooked chicken, goat , lamb, dhal, soup, sauce , yogurt sauce , potatoes, spinach was cooked or prepared 2 days ago in walk in cooler . Advise operator date marked . **Repeat Violation**
02C-02-5
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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit...spoons in 72° water at room temperature. Employee moved . **Corrected On-Site** **Repeat Violation** **Admin Complaint**
10-07-4
Basic - Stored food not covered....sauce, lamb, soup , yogurt sauce, coconut sauce , dhal at walk in cooler.
08B-12-5
55
Sep 30, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
74
Frequently Asked Questions
When was Taj Mahal Indian Cuisine last inspected?
The most recent health inspection at Taj Mahal Indian Cuisine on file is from Apr 2, 2026. The public record contains 12 inspections in total.
What is the most common violation at Taj Mahal Indian Cuisine?
Across the inspection record, “ready-to-eat” has been cited four times, more than any other issue at Taj Mahal Indian Cuisine.
How does Taj Mahal Indian Cuisine compare to other restaurants in West Palm Beach?
Taj Mahal Indian Cuisine most recently scored 33 out of 100, which is lower than the West Palm Beach average of 79.
Has Taj Mahal Indian Cuisine's inspection record improved over time?
No. Recent inspections at Taj Mahal Indian Cuisine have averaged around seven violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Taj Mahal Indian Cuisine means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Taj Mahal Indian Cuisine inspected?
Based on the inspection history on file, Taj Mahal Indian Cuisine is inspected around three times per year on average.
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