TAJ MAHAL INDIAN CUISINE
4778 OKEECHOBEE BLVD, West Palm Beach FL 33417 · (561) 574-1234
Last inspected Apr 2, 2026 · 10 visits since July 2023
NOV 24
JAN 25
JUN 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. In Kitchen; Approximately 6 live roaches under dish washing machine In kitchen; Approximately 2 live roaches under prep sink on the floor In kitchen; Approximately 2 live roaches under triple sink on floor In Prep room; Approximately 2 live roaches in direct contact with single use bowls and lids In prep area; approximately 2 live roaches on low boy cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,840
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025014707 | Jan 9, 2025 | Aug 1, 2025 | $800 |
| 2--2024064853 | Nov 8, 2024 | Mar 10, 2025 | $800 |
| 2--2021008572 | Jan 26, 2021 | Jul 2, 2021 | $400 |
| 2--2019059919 | Nov 23, 2019 | Feb 12, 2020 | $400 |
| 2--2017026535 | May 10, 2017 | Jul 7, 2017 | $440 |
Inspection history
10 visits, newest first
Apr 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
Container of medicine improperly stored. At dry storage rack, Bottle of Tylenol stored on shelf with food. Advised operator of proper storage. Operator removed.
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 lamb (49F - Cooling), per operator item was placed into walk in 10:00pm previous day. Item 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. At walk in cooler, cooked lamb (49F - Cooling), per operator item was placed into walk in 10:00pm previous day. Item did not reach 41F within 6 hours. See stop sale.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, employee rinsed soiled strainer and bowl and placed onto shelf without proper wash, rinse, and sanitize. Advised operator to not use equipment until properly washed, rinsed, sanitized. Operator removed equipment.
Show the remaining 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw shrimp over chocolate cake, Advised operator of proper storage. Operator stored correctly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
No soap provided at handwash sink. At kitchen designated hand sink, no soap. Operator provided soap.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, mixing bowls stored on shelf not inverted.
Equipment and utensils not properly air-dried - wet nesting. At kitchen, bowls stored improperly with water inside. Wet nesting. Operator corrected.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 105F. Operator placed utensils onto stove to heat water.
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator changed chlorine dispensing container, primed, retested at chlorine 100ppm.
Paper towel dispenser at kitchen hand wash sink not working/unable to dispense paper towels. Operator replaced paper towel roll, dispenser dispensing paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked chicken, no date mark. Operator stated chicken cooked 2 days prior, applied date mark.
Jun 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen put on gloves and began preparing dough at cook line without washing hands. Operator discussed with employee who then washed hands.
Nonfood-grade "thank you" bags used in direct contact with food (raw chicken). Advised Operator to use only food-grade bags for food storage.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2024. Operator attempted to renew license by phone, balance total $0, unable to make payment/renew. Advised Operator to contact call center.
Toxic substance/chemical (glass cleaner);improperly stored on prep table at cook line. Operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked chicken no date mark. Operator stated chicken cooked 2 days prior. Advised Operator to properly date mark.
Bowl or other container with no handle used to dispense food. Bowl used to dispense flour. Operator removed.
Ice buildup in reach-in freezer.
Jan 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 7 high priority.
7 High priority0 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in Cooler; cooked chicken (50F - Cooling) Per operator item was held in cooler overnight Item did not reach 41F or lower within six hours See stop sale
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Advised operator to set up triple sink with Chlorine 100ppm and to use that medium of sanitizing until dish machine is sanitizing properly Operator set up triple sink chlorine 100ppm
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Kitchen; Employee handled raw meat in prep area then went to cook line and handled clean utensils without washing hands first Advised operator employee washed hands
Operating with an expired Division of Hotels and Restaurants license. License expired December 01, 2024
Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in Cooler; Raw chicken stored above chic peas and tofu; Raw Shell Eggs stored above yogurt Operator fixed all items
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in Cooler; cooked chicken (50F - Cooling) Per operator item was held in cooler overnight Item did not reach 41F or lower within six hours See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in Cooler; cooked chicken (46F - Cold Holding); cooked lamb (46F - Cold Holding) Per operator not prepared or portioned today Items held in overfilled containers Per operator held in cooler approximately two hours Operator moved to quick chill
Jan 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 8, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for employees hired more than sixty days
Nov 7, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority4 Intermediate1 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale.
In Kitchen; Employee washed hands with no soap. Advised operator who spoke with employee Employee washed hands with soap
Raw animal food stored over/not properly separated from ready-to-eat food. In Walk-in Cooler; Raw portioned chicken over cooked chicken. Operator fixed
Roach activity present as evidenced by live roaches found. In Kitchen; Approximately 6 live roaches under dish washing machine In kitchen; Approximately 2 live roaches under prep sink on the floor In kitchen; Approximately 2 live roaches under triple sink on floor In Prep room; Approximately 2 live roaches in direct contact with single use bowls and lids In prep area; approximately 2 live roaches on low boy cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip Top Cooler; cooked lamb (51F - Cold Holding); cooked chicken (55F - Cold Holding); cut tomatoes (51F - Cold Holding); onion sauce (52F - Cold Holding); tomato gravy (52F - Cold Holding); sautéed onions (52F - Cold Holding); coconut milk (52F - Cold Holding) Per operator not portioned or prepared today Per operator held in cooler for four and a half hours See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip Top Cooler; cooked lamb (51F - Cold Holding); cooked chicken (55F - Cold Holding); cut tomatoes (51F - Cold Holding); onion sauce (52F - Cold Holding); tomato gravy (52F - Cold Holding); sautéed onions (52F - Cold Holding); coconut milk (52F - Cold Holding) Per operator not portioned or prepared today Per operator held in cooler for four and a half hours See stop sale
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster
Handwash sink used for purposes other than handwashing. In Kitchen; Handwashing sink used to store dirty utensil Operator removed
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for employees hired more than sixty days
Dead roaches on premises. In kitchen; Approximately 5 dead roaches on top of dishwashing machine In Kitchen; Approximately 6 dead roaches in corner on floor behind dishwashing machine In kitchen; Approximately 40 dead roaches along the corners of the floor
Sep 13, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...raw shell eggs above paneer, riatha, Dahl, vegetable at walk in cooler. Operator moved eggs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....paneer 47°, onion sauce 50°, sour cream 48°, curry sauce 48° in flip top reach in cooler, per operator food not portion or prep today. Food being held more than four hours. Stop sale issue. Operator discarded food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....paneer 47°, onion sauce 50°, sour cream 48°, curry sauce 48° in flip top reach in cooler, per operator food not portion or prep today. Food being held more than four hours. Stop sale issue. Operator discarded food.
Food-contact surface soiled with food debris, mold-like substance or slime....mango chatny container, sour cream container, dosa container.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...Sambar,Punjabi paneer, Bombay aloo, riatha, Dahl all ready to eat TCS food was cooked or prepared 2 to 4 days ago at walk in cooler. Reviewed date marked procedure in ready to eat TCS food.
Spray bottle containing toxic substance not labeled.....bleach spray bottle, operator labeled
Equipment or utensils not designed or constructed in a durable manner... observed at walk in cooler door metal peeling off, door can't closed when go inside.
In-use utensil stored in standing water less than 135 degrees Fahrenheit....several in use spoons stored in 91° F water on the burner without fire. Operator put on fire.
Stored food not covered...spinach paneer, onion sauce and several food not covered at walk in cooler.
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....tomato sauce 60°, tomato sauce 68° in walk in cooler. Per Cook food was cooked yesterday. Stop sale issue. Recommended to manager discarded food.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....two live flying flying around at prep area, one live fly, flying in dishwashing area. Employee killed.
Pesticide-emitting light present in food prep area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....tomato sauce 60°, tomato sauce 68° in walk in cooler. Per Cook food was cooked yesterday.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Manager provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....home made yogurt made 2 days ago, dhal, shamba soup was cooked 3 days ago at walk in cooler. Manager date marked
In-use utensil stored in standing water less than 135 degrees Fahrenheit....spoons stored in 105°F water. Cooke putting it on fire at time of inspection and it get temperature 140°
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.