Cafe Taj
Last inspected: Jan 30, 2026
47
Score
Cafe Taj, located at 10730 W Bellfort in Houston, TX, underwent a high-risk inspection on January 30, 2026, with a score of 47. This inspection identified 15 minor violations, including issues with customer notification of inspection reports, date marking of ready-to-eat foods, and maintaining proper cold storage temperatures for Time/Temperature Controlled for Safety (TCS) foods. Historically, Cafe Taj has predominantly received medium-risk ratings across its five recorded inspections.
5
Inspections
0
Critical latest
0
Major latest
15
Minor latest
Inspection History
Jan 30, 2026
Routine Inspection (001)
15 minor violations. 2 corrected on site.
47
Jul 2, 2025
Routine Inspection (001)
5 minor violations.
78
Nov 21, 2024
Routine Inspection (001)
6 minor violations.
74
Jun 11, 2024
Routine Inspection (001)
7 minor violations.
70
Jan 5, 2024
Routine Inspection (001)
8 minor violations. 2 corrected on site.
67
Violations — Jan 30, 2026 Inspection
8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.
20-20(c)
Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.
20-21.03(b)(10)b
Refrigerated storage. cold storage of foods. time/temperature controlled for safety (tcs) food not maintained at 41°f (5°c) in cold storage.
(corrected on site)
20-21.03(b)(09)
Refrigerated storage. methods for rapid cooling. person in charge not ensuring that employees are using proper methods to rapidly cool time/temperature controlled for safety (tcs) foods.
(corrected on site)
20-21.03(b)(03)
Temperature measuring device, food. no temperature measuring device provided to assure attainment / maintenance of proper internal / holding refrigerated temperature of time/temperature controlled for safety (tcs) food.
20-21.04(i)
Raw fruits and vegetables not washed in potable water under pressure before being cut / combined with other ingredients / cooked / served for consumption / offered for consumption in ready to eat form.
20-21.04(b)
Dispensing utensils. no suitable dispensing utensils provided for employees / consumers during pauses in food preparation / dispensing.
20-21.05(f)
Materials; general. single-service and single-use articles not made from clean, sanitary, safe materials. materials that are used in the construction of utensils and food-contact surfaces of equipment and single-service and single-use articles allowing the migration of deleterious substances, or imparting odors, color, or taste to, or contributing to the contamination of food under normal use conditions.
20-21.10(a)
Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
20-21.11(a)(07)
Using chemicals for sanitization. when using chemicals for sanitization, a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter not provided and used.
20-21.12(g)
Containers. containers stored outside the establishment / dumpsters / compactors / compactor systems / receptacles / waste handling units for refuse / recyclables / and returnables not provided with tight-fitting lids / doors / covers, not kept covered when not in actual use. in containers designed with drains, drain plugs shall be in place at all times, except during cleaning.
20-21.20(a)(03)
Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be kept clean.
20-21.22(a)
General. at least 10 foot candles (110 lux) of light not provided at a distance of 30 inches (75 cm) above the floor in walk-in refrigeration units / dry food storage areas / other areas and rooms during periods of cleaning.
20-21.24(a)
Special ventilation. cooking equipment not provided with a ventilation hood / not installed in the manner required by all applicable laws. this subsection does not apply to microwave ovens / electric convection ovens of approved types / electric rice cookers / ovens of approved types.
20-21.25(b)(05)
Food employee failed to successfully complete a food handler training course within 60 days of employment.
20-53(f)
Substantial (Critical)
Serious (Major)
General (Minor)
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