PUNJAB INDIAN RESTAURANT

Name: PUNJAB INDIAN RESTAURANT
Address: 1801 N FEDERAL HWY, BOCA RATON, FL, 33432-1933, US
Rating: 61

1801 N FEDERAL HWY, BOCA RATON, FL 33432-1933

License #6010604

🍛 Indian ℹ️

61 Grade F / 100

Failing Health Score

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Latest inspection

September 19, 2025 · 5 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

PUNJAB INDIAN RESTAURANT in BOCA RATON currently holds an InspectFL Health Score of 61 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on September 19, 2025. Across those visits, inspectors documented 64 total violations — 15 critical, 13 major, 36 minor.

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Record snapshot

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The latest inspection on September 19, 2025 shows 5 observation rows: 1 critical, 1 major, and 3 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

PUNJAB INDIAN RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Large cutting board on prep table in kitchen.
[10-20-4] 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.
[21-07-4] Sanitizer bucket - Chlorine sanitizer 25ppm - operator corrected to 50ppm quaternary sanitizer.
[14-31-5] 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.
[02C-02-5] 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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance observed in ice machine.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Large cutting board on prep table in kitchen.
[10-20-4] 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.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Advised operator to add more chlorine to achieve 50-100ppm.
[03D-02-5] 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.
[01B-36-5] 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.
[14-31-5] 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.
[08A-20-5] 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.
[03A-02-5] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed Cutting board with black and green mold like substance in kitchen.
[16-37-1] 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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In employee restroom.
[14-14-4] Nonfood-grade basting brush used in food. Observed paint brush in oil used to brush meats in kitchen. Operator removed paint brush.
[02C-02-5] 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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[35A-03-4] Dead roaches on premises. Two dead roaches under dry storage shelving on floor Removed
[40-06-5] 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
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Two chefs in kitchen
[13-03-4] Employee with no hair restraint while engaging in food preparation. Two chefs in kitchen
[36-73-4] Floor soiled/has accumulation of debris. Dry storage Behind cook line equipment
[36-17-5] Floor tiles missing and/or in disrepair. Infront of ice machine
[14-45-4] Foil used to line nonfood-contact shelves. Soiled Foil on shelves
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior to microwave
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in dry storage unclean
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving Three door cooler
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Three door cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls in dry storage
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bags storing chicken and meat in in freezer
[08A-02-6] 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
[03A-02-5] 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
[41-10-4] Toxic substance/chemical improperly stored. Cleaning solution spray bottles with silverware and dishes in dining room
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) remade Sanitizer Bucket (Chlorine 100ppm);
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Tops to squeeze bottles unclean.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
[02C-02-5] 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