DirtyFLRestaurant Inspection Data

TAJ MODERN INDIAN CUISINE

2290 TOWN CENTER AVENUE, SUITE 115

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 5/30/2025

Inspection #: Visit ID: 10844429

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In cooked rice container. Operator discarded the bowl Corrected On-Site Repeat Violation Warning
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler door gasket is in poor repair Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of make stations flip top cover is soiled with old food debris Repeat Violation Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Make station flip top reach in cooler Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 4/1/2025 Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees are working at time of complaint full inspection no one has FMC. Warning
  • 53B-14-5:Intermediate - 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. Andrew Ronny both expired 5/25/2024 Warning

Inspection Date: 3/11/2025

Inspection #: Visit ID: 10732329

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed to go container use as scoop with no handle in cooked rice and salt. Operator removed to go container. Corrected On-Site
  • 23-03-4:Basic - Walk in cooler door gasket is soiled

Inspection Date: 11/26/2024

Inspection #: Visit ID: 8755549

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observe multiple bowl with no handle use as a scoop for multiple items. White rice. Made in house yogurt and made in house sauce. Operator removed bowls Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-62-4:Basic - Light not functioning. 1 ceiling light not working in kitchen
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at front counter
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe in walk in cooler and under the counter reach in cooler 2 door. Raw chicken in both units was above RTE items. Operator did remove raw chicken and place RTE foods in different locations away from raw products. Corrected On-Site
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Hand wash sink at front counter
  • 22-02-4:Intermediate - Observe cutting boards on cook line are soiled

Inspection Date: 5/3/2024

Inspection #: Visit ID: 8666468

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 08B-38-4:Basic - Food stored on floor. Observed food container containing raw chicken stored directly on the floor Corrected On-Site Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in walk in cooler not having ambient air thermometer inside the unit. Corrected On-Site

Inspection Date: 4/17/2024

Inspection #: Visit ID: 8366891

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls in salt and sugar containers Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook has no hair restraint Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. 2 cases of chicken on walk-in cooler floor Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of reach in freezer is soiled

Inspection Date: 1/10/2024

Inspection #: Visit ID: 8546812

  • N/A:No Violations Were Observed

Inspection Date: 11/7/2023

Inspection #: Visit ID: 8538121

  • 23-03-4:Basic - - From initial inspection : Basic - Hood filters heavily soiled - From follow-up inspection 2023-11-07: **Time Extended**
  • 03G-46-1:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Yogurt - From follow-up inspection 2023-11-07: **Time Extended**

Inspection Date: 10/26/2023

Inspection #: Visit ID: 8536001

  • 35A-03-4:Basic - 3 dead roaches on floor by bar. No live activity observed during inspection. Operator swept up dead roaches. Corrected On-Site
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In cooked rice Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment doors and handles.
  • 24-05-4:Basic - Clean plates not stored inverted or in a protected manner at buffet.
  • 21-05-5:Basic - Cloth used as a food-contact surface for naan. Recommend using cheese cloth
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 23-03-4:Basic - Hood filters heavily soiled
  • 16-03-4:Basic - Moderate accumulation of debris inside and outside warewashing machine.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.
  • 22-41-4: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. 0 ppm
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. All prepared foods
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sother proper protection from contamination. Located next to entrance door
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.employee moved trash and went to work with food without removing gloves and wash hands.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Smoothie 46F
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Front counter
  • 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Yogurt
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink used as a dump station. Cook line hand sink had a wet towel and metal scrubbie.
  • 22-02-4:Intermediate - Interior lid of flip top cooler soiled.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line