Taste of India
Last inspected: Jan 12, 2026
70
Score
The health department has logged 12 inspections at Taste of India, the earliest from 2022. Inspectors last stopped by on Jan 12, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things are looking better lately, with recent visits averaging around five violations compared to roughly 10 violations earlier on.
“Ceiling tile missing” comes up most often, recorded eight times in the inspection record.
Restaurants in Melbourne average 84, so Taste of India trails the local norm. The record is unremarkable in either direction.
12
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above raw shrimp and fish in reach in cooler on end of cook line by flattener machine. Manager removed items. **Corrected On-Site**
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Employee remade with only sanitizer. **Corrected On-Site**
21-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 200+ppm, remade 50ppm. **Corrected On-Site**
21-07-4
70
Aug 4, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Live, small flying insects found, approximately 5-8 small flying insects in dry storage. Found an open can that was open. Manager discarded in trash. **Corrective Action Taken**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler cooked chicken (45F - Cold Holding); cooked lamb (46F - Cold Holding); manager states food was out to fill prep tables.
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid in server area not labeled. Manager labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Next to cash register.
51-11-4
Basic - Ceiling tile missing. In kitchen where a hood is being built. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen by walk in freezer and dry storage.
36-32-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to tandoor cooker.
31B-04-4
52
Apr 4, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling tile missing. - From follow-up inspection 2025-02-10: **Time Extended** - From follow-up inspection 2025-02-20: **Time Extended** - From follow-up inspection 2025-04-04: **Time Extended**
36-36-4
95
Feb 20, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Circular tandoor at end of cook line**Warning** in there prep area where the blender table was is now an ice machine. On cook line, where the oven use to be is now a pot boiler, removed a pot burner now only has 2, 10 top burner, fryer and spindle tandoori machine has been added. Where reach in cooler were on cookline is no a prep area with a sheeter machine **Warning** **Warning** - From follow-up inspection 2025-02-10: **Time Extended** - From follow-up inspection 2025-02-20: Time extended until 3-30-25 **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Ceiling tile missing. - From follow-up inspection 2025-02-10: **Time Extended** - From follow-up inspection 2025-02-20: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2025-02-10: **Time Extended** - From follow-up inspection 2025-02-20: **Time Extended**
36-34-5
82
Feb 10, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Home made yogurt - From follow-up inspection 2025-02-10: **Time Extended**
03G-48-2
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Dishwasher strainer should be a hand wash sink according to plans **Warning** - From follow-up inspection 2025-02-10: **Time Extended**
31A-04-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Circular tandoor at end of cook line**Warning** in there prep area where the blender table was is now an ice machine. On cook line, where the oven use to be is now a pot boiler, removed a pot burner now only has 2, 10 top burner, fryer and spindle tandoori machine has been added. Where reach in cooler were on cookline is no a prep area with a sheeter machine **Warning** **Warning** - From follow-up inspection 2025-02-10: **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Ceiling tile missing. - From follow-up inspection 2025-02-10: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2025-02-10: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-02-10: **Time Extended**
14-09-4
61
Jan 30, 2025
Routine - Food
6 critical violations. 5 major violations. 10 minor violations.
View 21 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in standing water, tempt at 120F, reheated to 135F **Corrected On-Site**
10-05-5
High Priority - Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again. For ROP chicken and lamb.
03G-52-1
High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Home made yogurt
03G-48-2
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Several employees changing tasks, going outside coming back inside not removing gloves or washing hands going in the walk in and coming out to cook.
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish bearing label to remove from package upon thawing.
01B-13-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Dishwasher strainer should be a hand wash sink according to plans **Warning**
31A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Evidence of ice dumped in hand sink server station
31A-11-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Circular tandoor at end of cook line**Warning** in there prep area where the blender table was is now an ice machine. On cook line, where the oven use to be is now a pot boiler, removed a pot burner now only has 2, 10 top burner, fryer and spindle tandoori machine has been added. Where reach in cooler were on cookline is no a prep area with a sheeter machine **Warning** **Warning**
51-16-7
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. New employee does not have training or employee agreement. **Corrected On-Site**
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. For chicken and lamb in the walk in cooler and walk in freezer.
03G-50-1
Basic - Ceiling tile missing.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - 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. 4 grouper.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Drain cover(s) missing. On outside mop sink
29-18-4
Basic - Employee with no hair restraint while engaging in food preparation. Walked into kitchen and employees had no hair restraints on. **Corrected On-Site**
13-03-4
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - Hole in or other damage to wall. On cook line and under dish area, and back prep area by ice machine in disrepair
36-24-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in back prep area by ice machine
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
15
Aug 12, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
36-34-5
Basic - Drain cover(s) missing. Under triple sink
29-18-4
90
Jan 29, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-01-29: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Ceiling tiles missing in kitchen. - From follow-up inspection 2024-01-29: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make line. - From follow-up inspection 2024-01-29: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Several holes in wall under dish pit area. - From follow-up inspection 2024-01-29: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water on make line cooler. - From follow-up inspection 2024-01-29: **Time Extended**
29-49-6
78
Jan 17, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken stored above bread of make table. **Corrected On-Site**
08A-13-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested machine 0 ppm, primed machine and tested, 0 ppm. Held prime of sanitizer, 50ppm. Dish machine does not hold its prime. **Warning**
22-49-4
Intermediate - Handwash sink not accessible for employee use at all times. Large trash can in front of hand wash sink next to ice machine. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored in hand wash sink. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink next to ice machine. **Corrected On-Site**
31B-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling tile missing. Ceiling tiles missing in kitchen.
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make line.
14-09-4
Basic - Employee beverage container in ice machine/ice bin. A bottled water stored in ice bin. **Corrected On-Site**
12B-14-4
Basic - Hole in or other damage to wall. Several holes in wall under dish pit area.
36-24-5
Basic - Standing water in bottom of reach-in-cooler. Standing water on make line cooler.
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Seasonings unlabeled on dry storage shelf
02D-01-5
39
Aug 14, 2023
Complaint Full
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Food Obtained from Approved Sources
FL-11
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
45
Dec 29, 2022
Complaint Full
2 critical violations. 2 major violations. 14 minor violations.
View 18 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over boiled eggs other cooked foods
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine or quaternary
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lamb walk in cooler. Cooked chicken walk in cooler **Repeat Violation**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. Front counter
51-11-4
Basic - Ceiling tile missing. In kitchen Above prep table **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
36-34-5
Basic - Current Hotel and Restaurant license not displayed. Inspector sent copy of license having trouble printing
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Sandwich cooler and individual boards
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Gaskets smaller sandwich cooler
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor area(s) covered with standing water. Between kitchen and kitchen
36-22-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Light not functioning. Under hood fan **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters **Repeat Violation**
23-03-4
30
Oct 7, 2022
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
45
Frequently Asked Questions
When was Taste of India last inspected?
The most recent health inspection at Taste of India on file is from Jan 12, 2026. The public record contains 12 inspections in total.
What is the most common violation at Taste of India?
Across the inspection record, “ceiling tile missing” has been cited eight times, more than any other issue at Taste of India.
How does Taste of India compare to other restaurants in Melbourne?
Taste of India most recently scored 70 out of 100, which is lower than the Melbourne average of 84.
Has Taste of India's inspection record improved over time?
Yes. Recent inspections at Taste of India have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Taste of India 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 Taste of India inspected?
Based on the inspection history on file, Taste of India is inspected around four times per year on average.
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