TAJ EXPRESS INDIAN CUISINE INC
1320 NW BOCA RATON BLVD, Boca Raton FL 33432 · 561-990-7924
Last inspected Aug 26, 2026 · 8 visits since July 2023
■ Ordered shut AUG 26, 2026
The state ordered this kitchen closed. No return visit has cleared it to reopen, so it may not be trading.
AUG 24
JAN 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings in kitchen under upright double door freezer. Approximately 3 rodent droppings in kitchen on floor under make top/lowboy reach in cooler. Approximately 2 rodent droppings in kitchen on floor of hallway and ware washing area. Advised Operator to remove rodent droppings, clean/sanitize areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 26, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority1 Intermediate3 Basic
What the inspector wrote — 11 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked onion sauce (44F - Cooling); cooked chickpeas (44F - Cooling). Operator stated items cooked yesterday, cooling overnight in full, deep containers tightly covered with lids, 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. At walk-in cooler; cooked onion sauce (44F - Cooling); cooked chickpeas (44F - Cooling). Operator stated items cooked yesterday, cooling overnight in full, deep containers tightly covered with lids, did not reach 41F within 6 hours. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cashiering handling point of sale/order entry system, collecting customer payment/making change then handled clean equipment, clean utensils and prepared/packaged food for customers without washing hands. Operator discussed with employee who then washed hands.
Non-food grade "thank you"bags used in direct contact with cooked chicken. Advised Operator to use only food-grade bags/containers for food storage.
Show the remaining 7 findings ▾
Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings in kitchen under upright double door freezer. Approximately 3 rodent droppings in kitchen on floor under make top/lowboy reach in cooler. Approximately 2 rodent droppings in kitchen on floor of hallway and ware washing area. Advised Operator to remove rodent droppings, clean/sanitize areas.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Make-top; cooked lamb (48F - Cold Holding); house made cooked tomato sauce (45F - Cold Holding);. Operator stated items not prepared or portioned today, held overfilled in pan on make top for less than 2 hours, removed overfilled portion to reach in cooler.
Tracking powder pesticide used inside through establishment. Blue chemical pesticide tracking powder along all cove molding/baseboard/floor wall junction in kitchen/preparation/storage area. Advised Operator to remove, clean/sanitize areas.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked onion sauce (44F - Cooling); cooked chickpeas (44F - Cooling). Operator stated items cooked yesterday, cooling overnight in full, deep containers tightly covered with lids, did not reach 41F within 6 hours. See stop sale. Walk-in; cooked rice pudding (50F - Cooling 1:45/50F 2:30). Operator stated cooling since 1:00 in full pan covered with lids, at this rate will not reach 41F within 6 hours, uncovered, split into less full containers to facilitate faster cooling.
Ceiling tiles not smooth, non-absorbent and easily cleanable in food preparation, food storage and ware washing areas. Advised Operator to replace.
Ceiling tiles throughout kitchen shows damage/are in disrepair. Advised Operator to replace.
Hole in or other damage to wall behind/between double glass door lowboy and cold make top at front /cook line. Advised Operator to repair.
Feb 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Container of medicine improperly stored. Pill packet stored on dry storage shelf above cans of chick peas and tomato purée. Advised operator of proper storage, operator moved medicine.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator was on the phone while engaging in food preparation. Advised operator of proper handwashing procedures. Operator washed hands.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/25. Operator renewed during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (115F - Hot Holding) per operator item held out of temperature for approximately 2 hours. Advised operator to reheat to 165F. Operator did.
Toxic substance/chemical improperly stored. WD-40 stored on dry storage rack above cooking oil. Advised operator of proper storage, operator moved WD-40.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.
Aug 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Jan 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (53F - Cold Holding); chicken curry (53F - Cold Holding) in unit over four hours. Not prepped or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (49F - Cold Holding); milk (49F - Cold Holding); in unit less than four hours. Removed and placed in cooler. raw chicken (53F - Cold Holding); chicken curry (53F - Cold Holding) in unit over four hours. Not prepped or portioned today.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Juices in cooler in dining room
Aug 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Spray bottle containing toxic substance not labeled. In dining room
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Mango lassi juice self service cooler in dining room
Old labels stuck to food containers after cleaning. Drying rack
Working containers of food removed from original container not identified by common name. Flour dry storage area
Oct 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bread dough walk in cooler. Removed
Handwash sink used for purposes other than handwashing. Plastic pitcher in hand sink Removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink at dish wash area
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom reach in cooler across from front cook line
Jul 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On the cookline at the tandoori oven, multiple utensils were stored in dirty standing water in a pot. The items were removed to the ware washing area to be cleaned and sanitized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cart next to the cook top, a 1/6 pan of butter was being stored at room temperature. The pan was out of refrigerator for less than 4 hours. The butter was returned to the refrigerator to chill and cold hold.
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.