RAJA
12794 FOREST HILL BLVD STE 20 · WELLINGTON · Palm Beach County · FL 33414
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 10
22-42-4High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Manager corrected to Triple Sink (Chlorine 100ppm). **Warning**
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager touched nose with gloves on then touched clean cutting board; no glove change; no hand wash. Manager washed hands. **Corrected On-Site** **Warning**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly flying around in kitchen. **Admin Complaint**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At walk in freezer: raw ground lamb portioned in plastic wrap, stored above cooked egg plant paste. Manager stored properly. **Corrected On-Site** **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At low boy reach in cooler: Raw ground lamb stored above raw fish. Operator discarded. **Corrected On-Site** **Warning**
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodents droppings observed under ice bin near plumbing area at bar area. 1 rodent dropping observed on floor beside bar hand wash near plumbing area. **Admin Complaint**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed manager touched clean pan with cooked broccoli with soiled gloves; no glove change. Manager changed gloves. **Corrected On-Site** **Warning**
01B-02-5High Priority – 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 low boy cooler: ; ground lamb (48F – Cold Holding); raw shrimp (49F – Cold Holding); raw fish (51F – Cold Holding); cooked chicken (48F – Cold Holding); cooked potato fritters (49F – Cold Holding); cooked cauliflower (51F – Cold Holding); potato empanadas (52F – Cold Holding); cooked vegetables (46F – Cold Holding); cottage chesse (52F – Cold Holding); cooked curry wings (47F – Cold Holding) Flip top cooler at cook line : cooked chicken (59F – Cold Holding); house made tomato sauce (45F – Cold Holding) As per operator, all items from both coolers stored over night; Not prepped or portioned today. See stop sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy cooler: ; ground lamb (48F – Cold Holding); raw shrimp (49F – Cold Holding); raw fish (51F – Cold Holding); cooked chicken (48F – Cold Holding); cooked potato fritters (49F – Cold Holding); cooked cauliflower (51F – Cold Holding); potato empanadas (52F – Cold Holding); cooked vegetables (46F – Cold Holding); cottage chesse (52F – Cold Holding); cooked curry wings (47F – Cold Holding) Flip top cooler at cook line : cooked chicken (59F – Cold Holding); house made tomato sauce (45F – Cold Holding) As per operator, all items from both coolers stored over night; Not prepped or portioned today. See stop sale. Flip top cooler at cook line: curry sauce with cooked onions (46F – Cold Holding) As per operator, taken from walk in cooler 20 mins prior. Stored over stacked. Not prepped or portioned today. Operator moved to quick chill. **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At rice warmer: cooked rice (132F – Hot Holding) As per operator, cooked since 20 mins. Operator reheated to 204F. **Corrected On-Site** **Warning**
Intermediate 3
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in freezer: cooked lamb (104F at 1:00pm; 94F at 1:41pm- Cooling) As per manager, since 20 mins; yogurt base sauce (94F at 1:00pm; 82F at 1:41pm- Cooling) As per manager, cooling since 12:00am At current rate of cooling, items will not cool from 135F to 70F in 2 hours. Yogurt sauce cooled in a large deep container. Advised operator to reheat to 165F and cool properly or quick chill. **Warning**
53B-01-5Intermediate – 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. **Warning**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lamb cooked over 24 hours as per manager not date marked. Advised operator to date mark. **Warning**
Basic 1
35A-03-4Basic – Dead roaches on premises. 1 dead roach observed in drawer of dresser where box with green tea is stored. 1 dead roach observed under hand wash sink area where microwave and cash register is stored. 1 dead roach observed under microwave. **Admin Complaint**
Inspector observations synchronized from DBPR on September 23, 2026 12:45 PM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.