PUNJAB INDIAN RESTAURANT
1801 N FEDERAL HWY, Boca Raton FL 33432
Last inspected Sep 19, 2025 · 7 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 23
AUG 24
FEB 25
MAR 25
SEP 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (54F - Cold Holding) not prepped or portioned. Out less than four hours. Placed back in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025029117 | Feb 18, 2025 | Apr 17, 2025 | $200 |
| 2--2022057128 | Nov 30, 2022 | Dec 21, 2022 | $800 |
| 2--2022046570 | Sep 21, 2022 | Oct 20, 2022 | $400 |
| 2--2016001013 | Dec 18, 2015 | Apr 18, 2016 | $200 |
Inspection history
7 visits, newest first
Sep 19, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Observed raw Lamb and chicken stored and in direct contact with thank you to go bags at walk in freezer. Advised operator to remove meats from to go bags and use only food safe materials.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler: Fried potatoes, cooked chicken, cooked vegetable samosa made 9/16 not date marked; walk in cooler: cooked lamb made 9/15 not date marked. Advised operator to date mark all products.
Cutting board has cut marks and is no longer cleanable. Large cutting board on prep table in kitchen.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door and in direct contact with door that is saturated in food debris.
Show the remaining 1 finding ▾
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Advised operator to add more chlorine to achieve 50-100ppm.
Sep 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority5 Intermediate4 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. curry onion sauce (48F - Cooling) at 1:40pm; cooling since 9/17 at 1:45 pm Observed in glass reach in cooler in deep tightly wrapped container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. curry onion sauce (48F - Cooling) at 1:40pm; cooling since 9/17 at 1:45 pm Observed in glass reach in cooler in deep tightly wrapped container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Nonfood-grade bags used in direct contact with food. Observed raw Lamb and chicken stored and in direct contact with thank you to go bags at walk in freezer. Advised operator to remove meats from to go bags and use only food safe materials.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw Chicken and raw lamb in same container at walk in cooler. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: lamb (44F - Cold Holding) rechecked 43F; chicken tika (45F - Cold Holding) rechecked 44F; chicken curry (44F - Cold Holding) rechecked 43F; butter sauce (tomato) (44F - Cold Holding); cooked lentils (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator moved products to produce cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed Cutting board with black and green mold like substance in kitchen.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Not available at time of inspection. For chlorine sanitizer at dish machine, triple sink and sanitizer buckets.
No paper towels or mechanical hand drying device provided at handwash sink. In employee restroom.
Nonfood-grade basting brush used in food. Observed paint brush in oil used to brush meats in kitchen. Operator removed paint brush.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler: Fried potatoes, cooked chicken, cooked vegetable samosa made 9/16 not date marked; walk in cooler: cooked lamb made 9/15 not date marked. Advised operator to date mark all products.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance observed in ice machine.
Cutting board has cut marks and is no longer cleanable. Large cutting board on prep table in kitchen.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door and in direct contact with door that is saturated in food debris.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Advised operator to add more chlorine to achieve 50-100ppm.
Mar 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Non-pitting surface rust on food-contact equipment. Three door reach in cooler
Buildup of food debris/soil residue on equipment door handles. Three door reach in cooler handles
Floor soiled/has accumulation of debris. Behind mixer Prep table Dry storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in dry storage
Reach-in cooler interior/shelves have accumulation of soil residues. Three door reach in cooler Shelving rack storing clean equipment
Feb 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef wiped hands on clothes before handling food items and equipment
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked butter chicken
Toxic substance/chemical improperly stored. Cleaning solution stored with plates and silverware WD 40 stored with seasonings Operated removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior to sliding Glass door reach in cooler Shelving storing glasses and dish ware
Reach-in cooler shelves with rust that has pitted the surface. Three door sliding glass cooler
Stored food not covered. Ice bucket for beverages
Aug 7, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 23 violations recorded, 5 high priority.
5 High priority3 Intermediate15 Basic
Show 23 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bags storing chicken and meat in in freezer
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over mango in walk in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (54F - Cold Holding) not prepped or portioned. Out less than four hours. Placed back in cooler
Toxic substance/chemical improperly stored. Cleaning solution spray bottles with silverware and dishes in dining room
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) remade Sanitizer Bucket (Chlorine 100ppm);
Food-contact surface soiled with food debris, mold-like substance or slime. Tops to squeeze bottles unclean.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken three door cooler cooked Monday Vegetable fritters three door cooler cooked Monday
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Dead roaches on premises. Two dead roaches under dry storage shelving on floor Removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on shelf above food prep area on cook line
Employee with no beard guard/restraint while engaging in food preparation. Two chefs in kitchen
Employee with no hair restraint while engaging in food preparation. Two chefs in kitchen
Floor soiled/has accumulation of debris. Dry storage Behind cook line equipment
Floor tiles missing and/or in disrepair. Infront of ice machine
Foil used to line nonfood-contact shelves. Soiled Foil on shelves
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior to microwave
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in dry storage unclean
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving Three door cooler
Reach-in cooler shelves with rust that has pitted the surface. Three door cooler
Wall soiled with accumulated grease, food debris, and/or dust. Walls in dry storage
Working containers of food removed from original container not identified by common name. Salt
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); Sanitizer Bucket (Chlorine 100ppm)
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lamb chicken cooked spinach in walk in cooler cooked Monday 10/23
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vents
Equipment in poor repair. Gaskets to glass reach in cooler
Floor soiled/has accumulation of debris. Dry storage room in kitchen
No conspicuously located ambient air temperature thermometer in holding unit. Glass reach in cooler
No handwashing sign provided at a hand sink used by food employees. Hand sink in kitchen
Working containers of food removed from original container not identified by common name. Flour in dry storage
Aug 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.