Tajmahal and Bar
Last inspected: May 22, 2025
70
Score
Tajmahal and Bar appears in inspection records four times, starting in 2023. The most recent visit was on May 22, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has been favorable: violation counts have eased from around 10 violations to closer to six violations per visit over the last few inspections.
“Food-contact surfaces” accounts for the largest share of issues, appearing three times across the record.
Compared to other North Providence restaurants (averaging 81), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
4
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
May 22, 2025
Re-Inspection
1 major violation. 5 minor violations. 2 corrected on site.
View 6 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (floor mixer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC took out of service to be washed and sanitized.
4-601.11(A)
Outer openings not protected against pests
Inspector notes: The doors to the outside, located in the front dinning area and back kitchen area, are not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single service items were observed stored on the ground in the storage closet. PIC moved items.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the storage shelf have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the back storage area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not in good repair
Inspector notes: The following were observed in poor repair: -holes in wall and ceiling in storage area, -leak in ceiling above 3 bay sink. The physical facilities must be maintained in good repair.
6-501.11
70
May 8, 2025
Routine
4 critical violations. 4 major violations. 11 minor violations. 5 corrected on site.
View 19 violations
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items were observed stored on the floor in the bar area.
4-903.11(A)
Plumbing system not maintained in good repair
Inspector notes: Plumbing under 3 bay sink was observed in poor repair (leak).
5-205.15
Cleaned equipment or utensils stored improperly
Inspector notes: Equipment was observed stored on the floor in the kitchen area.
4-903.11(A)
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm. PIC refilled sink.
7-204.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: The following food contact surfaces of equipment/utensils were observed with an accumulation of food and debris. -can opener, -food chopper, -floor mixer, -ice machine. The food contact surfaces of equipment must be clean to sight and touch. PIC placed in 3 bay sink to be washed and sanitized.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Various items were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents are not controlled as evidenced by large droppings and large openings. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. PIC called for PCS during inspection.
6-501.111
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
Equipment or utensils not air-dried before storage
Inspector notes: Blender with lid closed was observed with water residue.
4-901.11
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: Food processor lid located in the kitchen area was not in good repair (cracked). PIC discarded.
4-501.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Rice and garlic was observed held between 53-65 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC placed in freezer to cool.
3-501.16(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Food stored improperly or exposed to contamination
Inspector notes: Various food items were observed stored on the floor in the kitchen and walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
Food contaminated by miscellaneous source
Inspector notes: Various food items were observed stored in non-food grade plastic grocery bags.
3-307.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces have an accumulation of dust, dirt, food residue, and other debris: -2 door cooler units, -freezer units, -prep table shelves, -blender base, -storage shelves.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: Various holes were observed in the walls in storage closet, kitchen area, and bar area and a hole in the ceiling in the storage closest. The physical facilities must be maintained in good repair.
6-501.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the storage closet area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
21
Nov 30, 2023
Re-Inspection
1 minor violation.
View 1 violation
In-use utensils stored improperly between uses
Inspector notes: Utensils were observed stored in stagnant water between uses. PIC informed.
3-304.12
95
Nov 16, 2023
Routine
3 critical violations. 5 major violations. 6 minor violations. 3 corrected on site.
View 14 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Inspector observed small flies on onions located in a bowl. PIC washed onions and covered them during inspection.
3-101.11
Physical facilities installed, maintained, & clean
(corrected on site)
Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was (200) parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm. PIC informed and diluted solution with water.
4-501.114
Plumbing system not maintained in good repair
Inspector notes: The plumbing to the mop sink is in poor repair. Sink observed clogged.
5-205.15
Person in charge lacks food safety knowledge
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener and ice machine) were observed with an accumulation of food and debris. Food processor observed in poor repair. (cracked, piece(s) missing) The food contact surfaces of equipment must be clean to sight and touch. Equipment taken out of service to be cleaned and sanitized/other unit removed from establishment.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Various sauces, curries, and prepared foods were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Evidence of pests or pest control inadequate
Inspector notes: The presence of pests is not controlled as evidenced by rodent droppings, flies, a dead rodent in trap. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: Onions, raw chicken, etc. were observed stored on the floor in the kitchen and walk-in cooler. Food must be stored at least 6 inches above the floor. Foods relocated during inspection.
3-305.12
In-use utensils stored improperly between uses
Inspector notes: Utensils were observed stored in stagnant water between uses. PIC informed.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Equipment not in good repair or proper adjustment
Inspector notes: The prep unit located in the kitchen was not in good repair. (Ambient 54 degrees F.) No TCS foods observed in unit @ time of inspection.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the rice cooker, interior of prep unit, storage shelves have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Floors, walls, or ceilings not easily cleanable
Inspector notes: The floors, walls, and equipment throughout the kitchen area have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-201.11
Unnecessary items or litter present on premises
Inspector notes: An accumulation of unnecessary and/or non-functional items were observed in the storage room, wait staff service area, and mop sink. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
29
Frequently Asked Questions
When was Tajmahal and Bar last inspected?
The most recent health inspection at Tajmahal and Bar on file is from May 22, 2025. The public record contains four inspections in total.
What is the most common violation at Tajmahal and Bar?
Across the inspection record, “food-contact surfaces” has been cited three times, more than any other issue at Tajmahal and Bar.
How does Tajmahal and Bar compare to other restaurants in North Providence?
Tajmahal and Bar most recently scored 70 out of 100, which is lower than the North Providence average of 81.
Has Tajmahal and Bar's inspection record improved over time?
Yes. Recent inspections at Tajmahal and Bar have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Tajmahal 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 Tajmahal and Bar inspected?
Based on the inspection history on file, Tajmahal and Bar is inspected around three times per year on average.
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