Taj Indian Bistro
Last inspected: Feb 18, 2026
61
Score
There aren't many inspections to draw from yet: just two so far. The most recent report on file is from Feb 18, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly five violations earlier in the record.
The pattern that stands out is “food and nonfood-contact surfaces cleanable”, which has been cited two times. The full record sits in fairly typical territory for a working restaurant.
2
Inspections
0
Critical latest
1
Major latest
8
Minor latest
Inspection History
Feb 18, 2026
Food Service Establishment Inspection
1 major violation. 8 minor violations.
View 9 violations
Hot and cold water available; adequate pressure
Inspector notes: 1200-23-01-.05(1)(c)2. No hot water available at bar/expo handsink.
1200-23-01-.05(1)(c)2
In-use utensil; properly stored
Inspector notes: 1200-23-01-.04(6)(b)1.iv Improper storage of in-use utensils. Observed ice scoop in front drink fountain with the scoop handle touching the ice. Observed large spoons in a container of 107 degree water. Please make surethe water for storing in-use utensils is above 135 degrees.
1200-23-01-.04(6)(b)1.iv
Single-use/single-service articles; properly stored, used
Inspector notes: 1200-23-01-.04(5)(b)3. Observed a single-service plastic to-go container used as a scoop in bulk seasoning. Please use a scoop with a handle that does not touch the product.
1200-23-01-.04(5)(b)3
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: 1200-23-01-.04(1) Damaged equipment observed -- heavily scored cutting boards. Damaged gasket on Pepsi cooler.
1200-23-01-.04(1)
Warewashing facilities, installed, maintained, used, test strips
Inspector notes: 1200-23-01-.04(5)(a) Build-up on drain board of three compartment sink to the right of the sanitize basin. Please make sure this drain board is clean and no food debris present. Build-up on dish machine racks. Recommend deep cleaning or replacing.
1200-23-01-.04(5)(a)
Nonfood-contact surfaces clean
Inspector notes: Build-up throughout establishment on the exterior of equipment, inside cooler units, exterior of bulk spice containers, on all shelving.
Physical facilities installed, maintained, and clean
Inspector notes: 1200-23-01-.06(5)(a) Build-up throughout establishment -- floors, walls, ceilings. Active leak from the mop sink collecting in a large pot.
1200-23-01-.06(5)(a)
Contamination prevented during food preparation, storage and display
Inspector notes: 1200-23-01-.03(3)(b)1. Observed uncovered containers in the walk-in-cooler on extremely rusty shelving. Please cover foods to protect them from being contaminated by flaking rust. Demonstrated this for PIC. Reminder to keep foods 6 inches off of the floor in the walk-in-cooler.
1200-23-01-.03(3)(b)1
Wiping cloths; properly used and stored
Inspector notes: 1200-23-01-.03(3)(d)4. Improper storage of used wiping cloths. Observed a wiping cloth on top of a cutting board. Observed a soiled wiping cloth on a prep table. Recommend using a sanitizer bucket.
1200-23-01-.03(3)(d)4
61
May 10, 2024
Food Service Establishment Inspection
1 major violation. 4 minor violations.
View 5 violations
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: 1200-23-01-.03(5)(a)5. Improper cooling methods observed on multiple items. A very large metal pot of a yogurt milk mixture was found on the walk-in-cooler at 56.6 degrees. The pot had a metal lid on it. Product was not being temperature monitored after it was made in the morning. Roughly three hours had passed since it was prepped. Inspector educated about cooling methods. This large of a volume of product with a lid on it is difficult to cool quickly. Educated that small, shallow, metal pans cool foods quicker. Informed about ice bath methods. Advised not to put lids or plastic covers on cooling foods. Please take temperatures of cooling foods to ensure product cools from 135-70 degrees within two hours and 70-41 degrees in the next four hours.
1200-23-01-.03(5)(a)5
Food properly labeled; original container, required records available
Inspector notes: 1200-23-01-.03(5)(a)7. Vast majority of bulk spices, nuts, seeds, lemon juice, soy sauce, etc found out of their original packaging without labels or incorrect labels. Please make sure that anything out of its original container is labeled properly.
1200-23-01-.03(5)(a)7
Contamination prevented during food preparation, storage and display
Inspector notes: 1200-23-01-.03(3)(b)1. Metal pot and container found on the floor of the walk-in-cooler. All food items should be kept 6 inches off of the floor.
1200-23-01-.03(3)(b)1
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: 1200-23-01-.04(1) Multiple pieces of damaged equipment. Severely scored cutting boards, broken grater, damaged fry baskets. Please monitor and dispose of broken and damaged equipment.
1200-23-01-.04(1)
Nonfood-contact surfaces clean
Inspector notes: 1200-23-01-.04(6)(a)1.(iii) Visible build-up on all shelving units and exterior of equipment (cooler handles).
1200-23-01-.04(6)(a)1.(iii)
74
Frequently Asked Questions
When was Taj Indian Bistro last inspected?
The most recent health inspection at Taj Indian Bistro on file is from Feb 18, 2026. The public record contains two inspections in total.
What is the most common violation at Taj Indian Bistro?
Across the inspection record, “food and nonfood-contact surfaces cleanable” has been cited two times, more than any other issue at Taj Indian Bistro.
Has Taj Indian Bistro's inspection record improved over time?
No. Recent inspections at Taj Indian Bistro have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Taj Indian Bistro means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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