TASTE OF INDIA
7766 OKEECHOBEE BLVD, West Palm Beach FL 33411
Last inspected Jul 9, 2026 · 13 visits since September 2023
FEB 25
APR 25
NOV 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 live small flying insects landing on prep tables and wall by prep area. Observed approximately 2 small flying insects landing on dish-machine and surrounding walls.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,920
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026003450 | Nov 5, 2025 | Feb 2, 2026 | $320 |
| 2--2022051522 | Sep 7, 2022 | Nov 17, 2022 | $800 |
| 2--2021011971 | Feb 16, 2021 | Apr 8, 2021 | $200 |
| 2--2018033243 | May 31, 2018 | Jul 13, 2018 | $400 |
| 2--2016028966 | Jun 8, 2016 | Jul 8, 2016 | $200 |
Inspection history
13 visits, newest first
Jul 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Equipment and utensils not properly air-dried - wet nesting. Clean bowls stored with water inside, not properly air dried. Wet nesting.
Jun 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority6 Intermediate6 Basic
Show 14 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At kitchen, cooked poultry not reaching 165F. Advised operator to cook poultry to 165F. Operator placed chicken back onto stove to complete the cooking process.
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. At kitchen, Dishwasher (Chlorine 0ppm). Advised operator to discontinue use of dishwasher and set up three compartment sink to wash, rinse, and sanitize all dishes until dish machine is repaired.
Handwash sink used for purposes other than handwashing. At kitchen, hand wash sink used for other purposes as evident by bottles of chemicals stored inside sink.
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 paper towels or mechanical hand drying device provided at handwash sink. At kitchen, no paper towels at designated hand sink. Operator replaced paper towels.
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.
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, all food items-Cooked chicken, cooked beef, cooked lamb, vegetables, beans, prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking.
Spray bottle containing toxic substance not labeled. At kitchen, unlabeled spray bottle containing chemical not properly labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Operator stored correctly.
Equipment and utensils not properly air-dried - wet nesting. Clean bowls stored with water inside, not properly air dried. Wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 85F. Operator removed utensils.
Old labels stuck to food containers after cleaning. At walk in cooler, old labels stuck on food containers.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, walls soiled with grease, food debris.
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, ice bucket not inverted. Operator corrected.
Cutting board has cut marks and is no longer cleanable. At cook line flip top cooler, cutting board with deep grooves. No longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, opened bottle of water stored over prep table. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water 117F. Operator turned heat up to water 153F.
Stored food not covered. At walk in cooler, foods-cooked lentils stored uncovered.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce stored over ready to eat sauces. Advised operator of proper storage. Operator stored correctly.
Nov 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 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line area- employee touched their face than handled clean utensils and prepared food - educated operator- employee washed their hands properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At flip top cooler by cook line- raw eggs 46F- cold holding- food not prepared or portioned today- food out of temp for 1 hour- operator placed in ice bath to quick chill.
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 reach in cooler by server station- Milk 48F- cold holding, milk pudding 48F- cold holding, cooked chickpeas 46F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by server station- Milk 48F- cold holding, milk pudding 48F- cold holding, cooked chickpeas 46F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale.
Employee with no hair restraint while engaging in food preparation.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler -Unwashed lemons stored over cooked food - operator store properly.
Apr 22, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Container of medicine improperly stored. At prep area- contained of medics stored over prep counter - operator removed.
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)- corrected to 100ppm- operator set up three compartment sink.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw lamb not commercially packaged stored over cooked onions- operator removed.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At kitchen area- server handled dirty dishes then proceeded to handle clean dish and to/go containers without washing their hands- educated operator employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- cooked chicken 45-47F- cold holding,- food not prepared or portioned today food out of temperature for 1.5 hours- operator moved to walk in freezer to quick chill.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk in cooler- gallon of milk opened Sunday 04/20 not date marked - operator date marked.
Handwash sink not accessible for employee use at all times. Handwashing sink blocked - states out of order.
No paper towels or mechanical hand drying device provided at handwash sink- by cookline - operator provided.
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 potatoes prepared Sunday 04/20 not date marked - operator date marked.
Employee with no hair restraint while engaging in food preparation.
Feb 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm)
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- corrected to 100ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken and raw shrimp stored over cooked lamb and sauces - operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at cookline- cooked lamb 47F- cold holding, cooked chicken 55F- cold holding, cooked spinach 52-55F- cold holding, cooked tomato sauce 52-55F cold holding, cut cabbage 52-55F- cold holding, shredded cheese 52-55F- cold holding, cooked cauliflower 55-60F- cold holding - food not prepared or portioned today- food out of temperature for 1 hour- operator moved food to walk in cooler to quick chill.
Handwash sink used for purposes other than handwashing. Sponge in hand sink by dishwashing station.
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 prepared Sunday 02/16/25- not date marked.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored over prep counter at kitchen area.
Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting at clean dish rack.
Wet wiping cloth not stored in sanitizing solution between uses. Wet/ damp/ soiled wiping clothes stored on cutting boards throughout kitchen area.
Nov 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
Show 9 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 set up three compartment sink.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen area- employee touched face with bare hands then proceeds to grab container of food without washing their hands - educated operator- employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep area steam table- cooked rice 122F- hot holding- food out of temperature overnight- see stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At server station reach in cooler - gallon of milk opened Tuesday not date marked - operator date marked.
Handwash sink used for purposes other than handwashing. At handwashing sink near cookline/ prep area- spoon inside sink- operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. At bar handwash sink- operator provided.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At walk in cooler - cooked lamb- prepared 11/07/24 frozen and then thawed 11/13/24 not properly date marked.
Employee with no hair restraint while engaging in food preparation.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank- inside kitchen/ prep area.
Mar 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed garbage can then proceeded to prepare food with out washing hands do- educated operator- employee washed hands
Nonfood-grade bags used in direct contact with food. At walk in cooler- non food grade / to-go/ shopping bag used to store cilantro- operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by cookline with raw shrimp stored over creamer- operator moved shrimp to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- tofu 46F- cold holding- food not prepared or portioned today- food out of temperature for 20 minutes- operator moved to walk in to quick chill.
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area- Chopped lettuce 48-51F at 11:00 to 48-51F at 11:30 ( cooling since 10:55)- food left out on counter In shallow ice bath- at current rate of cooling food will not reach to 41F within remaining time- operator moved to walk in cooler to quick chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler by cookline- cooked lamb made on Monday 03/04/ 24 not date marked- operator date marked.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee trading expired 01/2024.
Equipment and utensils not properly air-dried - wet nesting. At dry storage area- clean bowls stacked with water in between - operator removed.
Food stored on floor. At walk in cooler- containers of raw chicken stored on floor- operator moved off floor.
Sep 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside.
Sep 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. Dented can of mango pulp at dry storage- see stop sale.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 live small flying insects landing on prep tables and wall by prep area. Observed approximately 2 small flying insects landing on dish-machine and surrounding walls.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged over cooked chicken- operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw chicken over cooked chicken- operator moved to lower shelf.
Toxic substance/chemical improperly stored. Can of Raid Chemical over bag of flour at dry storage shelf- operator.
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 to operator.
Cutting board has cut marks and is no longer cleanable- at cookline.
Dead roaches on premises. Observed approximately 4 dead roaches inside dry storage closet- on floor and above/ on containers with spices. Observed approximately 2 dead roaches - at dry storage shelf near back door- on floor and above canned foods. Observed approximately 1 dead roach inside unit containing crispy bread. Observed approximately 1 dead roach between bar area and storage on floor. Observed approximately 1 dead roach in office by boxes of beer bottles. Observed approximately 1 dead roach on floor behind display near entrance area in dining room. All dead roaches were removed and areas sanitized.
Equipment and utensils not properly air-dried - wet nesting. At prep counter - container of metal sauce cups with water inside - operator removed to be cleaned and dried properly.
Exterior door has a gap at the threshold that opens to the outside.
Stored food not covered. Oil on floor near cookline.
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.