Taste of India
Last inspected: Mar 4, 2026
74
Score
Taste of India appears in inspection records 13 times, starting in 2022. The newest entry in the record is dated Mar 4, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has been favorable: violation counts have eased from around six violations to closer to four violations per visit over the last few inspections.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical West Palm Beach restaurant, which scores around 79. The full record sits in fairly typical territory for a working restaurant.
13
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
6 minor violations.
View 6 violations
Basic - Stored food not covered. At walk in cooler, foods-cooked lentils stored uncovered.
08B-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water 117F. Operator turned heat up to water 153F. **Corrected On-Site**
10-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, opened bottle of water stored over prep table. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. At cook line flip top cooler, cutting board with deep grooves. No longer cleanable.
14-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, ice bucket not inverted. Operator corrected. **Corrected On-Site**
24-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce stored over ready to eat sauces. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Repeat Violation**
08B-17-4
74
Nov 6, 2025
Routine - Food
No violations found.
100
Nov 5, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line area- employee touched their face than handled clean utensils and prepared food - educated operator- employee washed their hands properly. **Corrective Action Taken** **Warning**
12A-25-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At flip top cooler by cook line- raw eggs 46F- cold holding- food not prepared or portioned today- food out of temp for 1 hour- operator placed in ice bath to quick chill. **Corrective Action Taken** **Warning**
03A-03-5
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 reach in cooler by server station- Milk 48F- cold holding, milk pudding 48F- cold holding, cooked chickpeas 46F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by server station- Milk 48F- cold holding, milk pudding 48F- cold holding, cooked chickpeas 46F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler -Unwashed lemons stored over cooked food - operator store properly. **Corrected On-Site** **Warning**
08B-17-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Admin Complaint**
13-03-4
50
Apr 22, 2025
Complaint Full
5 critical violations. 4 major violations. 1 minor violation.
View 10 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At kitchen area- server handled dirty dishes then proceeded to handle clean dish and to/go containers without washing their hands- educated operator employee washed hands. **Corrective Action Taken**
12A-02-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw lamb not commercially packaged stored over cooked onions- operator removed. **Corrected On-Site**
08A-02-6
High Priority - Container of medicine improperly stored. At prep area- contained of medics stored over prep counter - operator removed. **Corrected On-Site**
41-07-4
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. Dishwasher (Chlorine 0ppm)- corrected to 100ppm- operator set up three compartment sink. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- cooked chicken 45-47F- cold holding,- food not prepared or portioned today food out of temperature for 1.5 hours- operator moved to walk in freezer to quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk in cooler- gallon of milk opened Sunday 04/20 not date marked - operator date marked. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked - states out of order.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- by cookline - operator provided.
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. At walk in cooler- cooked potatoes prepared Sunday 04/20 not date marked - operator date marked.
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
30
Feb 19, 2025
Routine - Food
No violations found.
100
Feb 18, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at cookline- cooked lamb 47F- cold holding , cooked chicken 55F- cold holding, cooked spinach 52-55F- cold holding, cooked tomato sauce 52-55F cold holding , cut cabbage 52-55F- cold holding, shredded cheese 52-55F- cold holding, cooked cauliflower 55-60F- cold holding - food not prepared or portioned today- food out of temperature for 1 hour- operator moved food to walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken and raw shrimp stored over cooked lamb and sauces - operator removed. **Corrected On-Site** **Warning**
08A-05-6
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- corrected to 100ppm) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) **Warning**
22-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Sponge in hand sink by dishwashing station. **Repeat Violation** **Warning**
31A-11-4
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 prepared Sunday 02/16/25- not date marked. **Warning**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored over prep counter at kitchen area. **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting at clean dish rack. **Warning**
24-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet/ damp/ soiled wiping clothes stored on cutting boards throughout kitchen area. **Warning**
21-12-4
39
Nov 15, 2024
Routine - Food
No violations found.
100
Nov 14, 2024
Routine - Food
3 critical violations. 4 major violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food Properly Stored/Protected
FL-48
41
Mar 6, 2024
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed garbage can then proceeded to prepare food with out washing hands do- educated operator- employee washed hands
12A-29-4
High Priority - Nonfood-grade bags used in direct contact with food. At walk in cooler- non food grade / to-go/ shopping bag used to store cilantro- operator removed. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by cookline with raw shrimp stored over creamer- operator moved shrimp to lower shelf. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- tofu 46F- cold holding- food not prepared or portioned today- food out of temperature for 20 minutes- operator moved to walk in to quick chill. **Corrective Action Taken**
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. **Repeat Violation**
11-07-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area- Chopped lettuce 48-51F at 11:00 to 48-51F at 11:30 ( cooling since 10:55)- food left out on counter In shallow ice bath- at current rate of cooling food will not reach to 41F within remaining time- operator moved to walk in cooler to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler by cookline- cooked lamb made on Monday 03/04/ 24 not date marked- operator date marked. **Corrected On-Site**
02C-02-5
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. Some employee trading expired 01/2024.
53B-14-5
Basic - Food stored on floor. At walk in cooler- containers of raw chicken stored on floor- operator moved off floor. **Corrected On-Site**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At dry storage area- clean bowls stacked with water in between - operator removed. **Corrected On-Site** **Repeat Violation**
24-08-4
33
Sep 22, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
35B-01-4
95
Sep 21, 2023
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw chicken over cooked chicken- operator moved to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Can of Raid Chemical over bag of flour at dry storage shelf- operator. **Corrected On-Site** **Warning**
41-10-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged over cooked chicken- operator removed. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 live small flying insects landing on prep tables and wall by prep area. Observed approximately 2 small flying insects landing on dish-machine and surrounding walls. **Admin Complaint**
35A-02-6
High Priority - Dented/rusted cans present. See stop sale. Dented can of mango pulp at dry storage- see stop sale. **Warning**
01B-01-4
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 to operator. **Warning**
11-07-5
Basic - Stored food not covered. Oil on floor near cookline. **Warning**
08B-12-5
Basic - Cutting board has cut marks and is no longer cleanable- at cookline. **Warning**
14-09-4
Basic - Dead roaches on premises. Observed approximately 4 dead roaches inside dry storage closet- on floor and above/ on containers with spices. Observed approximately 2 dead roaches - at dry storage shelf near back door- on floor and above canned foods. Observed approximately 1 dead roach inside unit containing crispy bread. Observed approximately 1 dead roach between bar area and storage on floor. Observed approximately 1 dead roach in office by boxes of beer bottles. Observed approximately 1 dead roach on floor behind display near entrance area in dining room. All dead roaches were removed and areas sanitized. **Admin Complaint**
35A-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At prep counter - container of metal sauce cups with water inside - operator removed to be cleaned and dried properly. **Corrected On-Site** **Warning**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
33
Nov 8, 2022
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (71°F - Cold Holding) being held at room temperature on cook line. Operator states item has been out for two hours. Operator moved to freezer to quick chill **Corrective Action Taken** **Repeat Violation**
03A-02-5
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. Observed employee cutting and plating cooked naan with bare hands. Discussed with operator
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked cauliflower in cook line flip top cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled. Discussed with operator **Repeat Violation**
22-02-4
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/
53A-05-6
52
Sep 7, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at cutting boards throughout. Discussed with operator. Not in use soda gun at bar soiled. **Warning** - From follow-up inspection 2022-09-07: Next unannounced **Time Extended**
22-02-4
90
Frequently Asked Questions
When was Taste of India last inspected?
The most recent health inspection at Taste of India on file is from Mar 4, 2026. The public record contains 13 inspections in total.
What is the most common violation at Taste of India?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Taste of India.
How does Taste of India compare to other restaurants in West Palm Beach?
Taste of India most recently scored 74 out of 100, which is lower than the West Palm Beach average of 79.
Has Taste of India's inspection record improved over time?
Yes. Recent inspections at Taste of India have averaged around four violations per visit, down from roughly six 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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