TAJ MAHAL INDIAN CUISINE

Name: TAJ MAHAL INDIAN CUISINE
Address: 4778 OKEECHOBEE BLVD, WEST PALM BEACH, FL, 33417-4626, US
Rating: 67.9

4778 OKEECHOBEE BLVD, WEST PALM BEACH, FL 33417-4626

License #6013655

🍛 Indian ℹ️

67.9 Grade F / 100

Failing Health Score

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Latest inspection

April 2, 2026 · 10 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TAJ MAHAL INDIAN CUISINE in WEST PALM BEACH currently holds an InspectFL Health Score of 67.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 2, 2026. Across those visits, inspectors documented 37 total violations — 20 critical, 9 major, 8 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 21, 2025

The latest inspection on April 2, 2026 shows 10 observation rows: 5 critical, 2 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

TAJ MAHAL INDIAN CUISINE 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: Met Inspection Standards
[24-05-4] 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At kitchen, bowls stored improperly with water inside. Wet nesting. Operator corrected.
[10-07-4] 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.
[41-07-4] Container of medicine improperly stored. At dry storage rack, Bottle of Tylenol stored on shelf with food. Advised operator of proper storage. Operator removed.
[03D-02-5] 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.
[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. 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.
[22-45-4] 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.
[08A-02-6] 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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
[31B-03-4] No soap provided at handwash sink. At kitchen designated hand sink, no soap. Operator provided soap.

Disposition: Warning Issued
[03D-02-5] 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
[22-41-4] 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
[12A-16-4] 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
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired December 01, 2024
[08A-05-6] 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
[01B-02-5] 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
[03A-02-5] 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

Disposition: Warning Issued
[14-10-4] Equipment or utensils not designed or constructed in a durable manner... observed at walk in cooler door metal peeling off, door cant closed when go inside.
[10-07-4] 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.
[08B-12-5] Stored food not covered...spinach paneer, onion sauce and several food not covered at walk in cooler.
[08A-05-6] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime....mango chatny container, sour cream container, dosa container.
[02C-02-5] 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.
[41-17-4] Spray bottle containing toxic substance not labeled.....bleach spray bottle, operator labeled