TAJ-INDIAN CUISINE Inspection – October 14, 2026

High Priority 1

#6High Priority22-41-4

High Priority – 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 tested 0ppm of chlorine. Had a discussion with management about using 3 compartment sink until dishwasher is work properly. 3 compartment sink already set up tested 100ppm of chlorine.

Intermediate 1

#7Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lamb, chicken all cooked and held longer then 24 hours has no date markings inside walk in cooler.

Basic 5

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside dessert bin inside walk in cooler.

#2Basic08B-38-4

Basic – Food stored on floor. Potato's stored on floor in kitchen area grease stored on floor in hallway. Owner removed potato's from floor and properly stored potato's. **Repeat Violation**

Repeat Violation

#3Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Tongs hanging on bread oven handle. Chef removed tongs and placed at dishwasher. **Corrected On-Site**

Corrected On-Site

#4Basic08B-12-5

Basic – Stored food not covered. Raw chicken stored in freezer uncovered.

#5Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on kitchen floor next to freezer.

Florida Food Watch