Taj Modern Indian Cuisine
Last inspected: Apr 24, 2026
58
Score
Inspectors have visited Taj Modern Indian Cuisine 15 times, with records going back to 2022. The latest inspection on file is from Apr 24, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly eight violations before.
When inspectors have written things up, “flip top make station gaskets and behind flip top cover” has been the most frequent reason, cited eight times.
The city-wide average sits at 84, which Taj Modern Indian Cuisine's 58 doesn't quite reach. On the whole, the file is mixed but not concerning.
15
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Apr 24, 2026
Food-Licensing Inspection
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw chicken over ready to eat foods. Owner place raw chicken under ready to eats items **Corrected On-Site** Priority: High Priority
08A-05-6
Intermediate - Observed: Handwash sink used for purposes other than handwashing. Observed front counter hand wash sink had soda cans stored in sink. Owner removed soda cans Priority: Intermediate
31A-11-4
Basic - Observed: Accumulation of debris inside warewashing machine. Priority: Basic
16-03-4
Basic - Observed: Accumulation of debris on exterior of warewashing machine. Priority: Basic
16-21-4
Basic - Observed: Bowl or other container with no handle used to dispense food. In seasonings. Operator removed and discarded the cup **Corrected On-Site** Priority: Basic
14-01-5
Basic - Observed: Equipment in poor repair. Walk in cooler door and undercounter 2 door reach in cooler door gasket is starting to tear Priority: Basic
14-11-5
Basic - Observed: Walk-in cooler shelves with rust that has pitted the surface. Priority: Basic
14-17-4
Basic - Observed: Wall is solid by white chest reach in freezer Priority: Basic
36-27-5
58
Mar 24, 2026
Food-Licensing Inspection
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw chicken over ready to eat foods. Owner place raw chicken under ready to eats items **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed front counter hand wash sink had soda cans stored in sink. Owner removed soda cans
31A-11-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. In seasonings. Operator removed and discarded the cup **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Walk in cooler door and undercounter 2 door reach in cooler door gasket is starting to tear
14-11-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall is solid by white chest reach in freezer
36-27-5
58
Nov 13, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Walls and floors are soiled underneath equipment and cooking equipment in kitchen - From follow-up inspection 2025-11-13: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Underneath 3 compartment sink - From follow-up inspection 2025-11-13: Still little leakingTime Extended** **Time Extended**
29-11-4
90
Nov 6, 2025
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 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. Dish washer machine reading 0ppm. Prime sanitizer retested it and still reading 0ppm. Manager is instructed to set 3 compartment sink just for one sink to be sanitation. Dish washer machine can still wash and rinse **Corrective Action Taken** **Warning**
22-41-4
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Manager has stated that they dump there wastes in outside patio floor drain. Manager is advised to dump there wastes water in proper mop sink between male and female bathroom
28-14-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Underneath 2 door reach in cooler had raw chicken over fried chicken. Manager put raw chicken under fried chicken. **Corrected On-Site**
08A-05-6
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine test strips
16-37-1
Basic - Stored food not covered. Manager is covering the food **Corrective Action Taken**
08B-12-5
Basic - Walk in cooler shelving is soiled
14-17-4
Basic - Walls and floors are soiled underneath equipment and cooking equipment in kitchen
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Underneath 3 compartment sink
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed unmarked spray bottle with clear liquid ( water ) not labeled. Manager labeled it. **Corrected On-Site**
02D-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage secured **Corrected On-Site**
51-11-4
Basic - Cloth used as a food-contact surface. Wiping Cloth is use to put bread into tandoori oven.
21-05-5
Basic - Flip top make station gaskets and behind flip top cover. And underneath 2 door reach in cooler door gaskets are soiled
23-03-4
Basic - Food not stored at least 6 inches off of the floor. Bag of raw onions wasn't 6 inches off the floor. Manager **Corrected On-Site**
08B-47-4
Basic - In-use wet wiping cloth/towel used under cutting board. Removed by manager **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwave in kitchen
22-08-4
30
Jul 31, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler door gasket is in poor repair **Warning** - From follow-up inspection 2025-07-31: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Make station flip top reach in cooler **Warning** - From follow-up inspection 2025-07-31: **Time Extended**
29-49-6
90
May 30, 2025
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 4/1/2025 **Warning**
50-17-3
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/ 4 employees are working at time of complaint full inspection no one has FMC. **Warning**
53A-05-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Andrew Ronny both expired 5/25/2024 **Warning**
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. In cooked rice container. Operator discarded the bowl **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Equipment in poor repair. Walk in cooler door gasket is in poor repair **Warning**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of make stations flip top cover is soiled with old food debris **Repeat Violation** **Warning**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Make station flip top reach in cooler **Warning**
29-49-6
58
Mar 11, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Observed to go container use as scoop with no handle in cooked rice and salt. Operator removed to go container. **Corrected On-Site**
14-01-5
Basic - Walk in cooler door gasket is soiled
23-03-4
86
Nov 26, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
58
May 3, 2024
Complaint Full
3 minor violations.
View 3 violations
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Observed food container containing raw chicken stored directly on the floor **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in walk in cooler not having ambient air thermometer inside the unit. **Corrected On-Site**
05-09-4
86
Apr 17, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Bowl or other container with no handle used to dispense food. Bowls in salt and sugar containers **Corrected On-Site**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook has no hair restraint **Corrected On-Site**
13-03-4
Basic - Food stored on floor. 2 cases of chicken on walk-in cooler floor **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of reach in freezer is soiled
23-03-4
82
Jan 10, 2024
Complaint Full
No violations found.
100
Nov 7, 2023
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Yogurt - From follow-up inspection 2023-11-07: **Time Extended**
03G-46-1
Basic - - From initial inspection : Basic - Hood filters heavily soiled - From follow-up inspection 2023-11-07: **Time Extended**
23-03-4
86
Oct 26, 2023
Complaint Full
5 critical violations. 5 major violations. 9 minor violations.
View 19 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. 0 ppm
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. All prepared foods
02C-01-5
High Priority - Self-service salad bar/buffet lacking adequate sother proper protection from contamination. Located next to entrance door
08B-01-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.employee moved trash and went to work with food without removing gloves and wash hands.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Smoothie 46F
03A-02-5
Intermediate - Equipment drain line draining into handwash sink. Front counter
31A-10-4
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Yogurt
03G-46-1
Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink used as a dump station. Cook line hand sink had a wet towel and metal scrubbie.
31A-11-4
Intermediate - Interior lid of flip top cooler soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line
31B-02-4
Basic - 3 dead roaches on floor by bar. No live activity observed during inspection. Operator swept up dead roaches. **Corrected On-Site**
35A-03-4
Basic - Bowl or other container with no handle used to dispense food. In cooked rice **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment doors and handles.
23-24-4
Basic - Clean plates not stored inverted or in a protected manner at buffet.
24-05-4
Basic - Cloth used as a food-contact surface for naan. Recommend using cheese cloth
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Hood filters heavily soiled
23-03-4
Basic - Moderate accumulation of debris inside and outside warewashing machine.
16-03-4
Basic - Working containers of food removed from original container not identified by common name.
02D-01-5
18
Nov 28, 2022
Complaint Full
1 critical violation. 10 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken in reach in cooler dated 11/13 overstates that's an old date **Corrected On-Site** **Repeat Violation**
02C-01-5
Basic - Bowl or other container with no handle used to dispense food. In salt and sugar **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored on floor. Bucket of flour on floor **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water temping at 75F **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of microwave has accumulation of food debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo brown boxes **Corrected On-Site**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled sugar **Corrected On-Site** **Repeat Violation**
02D-01-5
52
Aug 17, 2022
Routine - Food
12 critical violations. 3 major violations. 15 minor violations.
View 30 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Toasted pita **Warning**
09-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Zip lock bags of raw chicken over portion sauces in upright freezer. **Warning**
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Yogurt made Monday, boiled eggs, cooked curry chicken etc items in walk in cooler. **Warning**
02C-01-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. By the entrance of door and food beyond cover **Warning**
08B-01-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
12A-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt at the buffet Cut tomatoes on the top of cooler since yesterday 56F manager discarded. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Bleach over deli paper in the dry storage area. **Warning**
41-10-4
High Priority - Container of medicine improperly stored. On shelf next to food. **Corrected On-Site** **Warning**
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. Tomato sauce made last night 56F **Warning**
03D-02-5
High Priority - Dented can of ketchup **Warning**
01B-01-4
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. 0 ppm prime several times **Warning**
22-41-4
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. **Warning**
53B-13-5
Intermediate - Interior of microwave soiled. Ice scoop **Warning**
22-02-4
Intermediate - No soap provided at handwash sink.front line **Warning**
31B-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - All shelving on the cook line soiled with grease. Exterior of ice machine soiled. **Warning**
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in cooked rice **Warning**
14-01-5
Basic - Cloth used as a food-contact surface. **Warning**
21-05-5
Basic - Cove molding at floor/wall missing. Cook line **Warning**
36-03-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 employees with bracletts **Warning**
13-07-4
Basic - Food bowl stored inside trash can. **Warning**
08B-37-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation** **Warning**
10-20-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - Oil stored on floor in the kitchen. Bag n box soda on floor under front line. **Warning**
08B-38-4
Basic - Single-service articles stored on the floor on the front line. **Warning**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Yeast **Warning**
02D-01-5
6
Frequently Asked Questions
When was Taj Modern Indian Cuisine last inspected?
The most recent health inspection at Taj Modern Indian Cuisine on file is from Apr 24, 2026. The public record contains 15 inspections in total.
What is the most common violation at Taj Modern Indian Cuisine?
Across the inspection record, “flip top make station gaskets and behind flip top cover” has been cited eight times, more than any other issue at Taj Modern Indian Cuisine.
How does Taj Modern Indian Cuisine compare to other restaurants in Melbourne?
Taj Modern Indian Cuisine most recently scored 58 out of 100, which is lower than the Melbourne average of 84.
Has Taj Modern Indian Cuisine's inspection record improved over time?
Yes. Recent inspections at Taj Modern Indian Cuisine have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Taj Modern Indian Cuisine 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 Modern Indian Cuisine inspected?
Based on the inspection history on file, Taj Modern Indian Cuisine is inspected around four times per year on average.
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