DirtyFLRestaurant Inspection Data

TAJ MAHAL INDIAN CUISINE

With 6 documented inspections, TAJ MAHAL INDIAN CUISINE in MIAMI has achieved a 2.3/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 6 reports on file

185 NW 36 ST

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

1/8/2026· 2mo ago

Visit ID: 13603807

Met Inspection Standards

1 high, 1 int, 5 basic

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Observed soiled ceiling inside kitchen area. Repeat Violation - From follow-up inspection 2026-01-08: Observed soiled ceiling inside kitchen area. **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board has cut marks and is no longer cleanable next to rice machine front counter. - From follow-up inspection 2026-01-08: Observed cutting board has cut marks and is no longer cleanable next to rice machine front counter. **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed water nozzle at three compartment sink in disrepair. Repeat Violation - From follow-up inspection 2026-01-08: Observed water nozzle at three compartment sink in disrepair. **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all reach in coolers inside and outside kitchen area. - From follow-up inspection 2026-01-08: Observed soiled gaskets in all reach in coolers inside and outside kitchen area. **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls with food residue throughout the entire prep area, on the back of the stove and next to reach in freezer inside the kitchen . - From follow-up inspection 2026-01-08: Observed soiled walls with food residue throughout the entire prep area, on the back of the stove and next to reach in freezer inside the kitchen . **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink. - From follow-up inspection 2026-01-08: Observed no vacuum breaker at mop sink. **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit provided when using sanitizer at three-compartment sink. - From follow-up inspection 2026-01-08: Observed no chemical test kit provided when using sanitizer at three-compartment sink. **Time Extended**

12/29/2025· 2mo ago

Visit ID: 10870577

Follow-up Inspection Required

3 high, 3 int, 11 basic

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink. Observed accumulation of black likely substance at three compartment sink.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handles with food residue at reach in cooler handle under prep tables and reach in cooler handle next to exit door.
  • 36-36-4:Basic - Ceiling tile missing. Observed soiled ceiling inside kitchen area. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board has cut marks and is no longer cleanable next to rice machine front counter.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee shoes and personal belongings stored inside kitchen area and on top of reach in freezer next to exit door.
  • 14-11-5:Basic - Equipment in poor repair. Observed water nozzle at three compartment sink in disrepair. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed soiled floors inside kitchen area.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of grease inside microwave.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all reach in coolers inside and outside kitchen area.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed soiled wiping cloth on top of prep table.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls with food residue throughout the entire prep area, on the back of the stove and next to reach in freezer inside the kitchen .
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Makhani sauce (53F- Cold Holding) Kadai masala onion 55 (55F - Cold Holding) Chicken mamalai kabah (53F - Cold Holding) Cooked chicken (55F - Cold Holding) Inside reach in cooler next to exit door and inside reach in cooler on lobby area. As per operator, product was made yesterday morning.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Makhani sauce (53F- Cold Holding) Kadai masala onion 55 (55F - Cold Holding) Chicken mamalai kabah (53F - Cold Holding) Cooked chicken (55F - Cold Holding) Inside reach in cooler next to exit door and inside reach in cooler on lobby area. As per operator, product was made yesterday morning.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit provided when using sanitizer at three-compartment sink.
  • 02D-11-5:Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Observed food prepared in house with no labels and no records of time of preparation.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food prepared onsite and held more than 24 hours not properly date marked.

1/21/2025· 1y 1mo ago

1 int, 5 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed black microwave door handle soiled.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling soiled.
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets located at front counter torn. Observed water nozzle dispenser at three compartment sink broken.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed black microwave located in kitchen with soiled interior.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located in back prep area with soiled gaskets. Observed hood filters at the cook line soiled. Observed fan located in kitchen prep area soiled.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at prep table in kitchen area.

8/20/2024· 1y 6mo ago

1 high, 4 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed black microwave located in the prep area with soiled door handle. Operator wiped down immediately. Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling located in the kitchen / prep area soiled.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed two green cutting boards located near dish washing area with cut marks and no longer cleanable.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets located in the back storage area soiled. Observed fan located near cook line soiled. Observed hood filters soiled.
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed ware washing sanitizer at three compartment sink (Chlorine - 200PPM+). Operator discarded sanitizing solution and placed new sanitizer solution correctly (Chlorine - 100PPM) Corrected On-Site

4/29/2024· 1y 10mo ago

Visit ID: 8509637

Met Inspection Standards

2 high, 4 int, 3 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust: hoods soiled. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust in kitchen. Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lamb cooked yesterday per operator: lamb (54F - Cold Holding). Operator voluntarily discarded. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lamb cooked yesterday per operator: lamb (54F - Cold Holding). Operator voluntarily discarded. **Corrective Action Taken**
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.Provided operator with the Vomiting and Diarrhea clean up form Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator obtained. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided Operator with the Food Reporting Agreement, not all employees were able to sign by completion of inspection. Operator will have all others sign by next routine inspection. **Corrective Action Taken**

9/26/2023· 2y 5mo ago

Visit ID: 8365900

Met Inspection Standards

1 int, 5 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface. Observed cloth used as a food contact surface for dough when placing inside tandoori oven in kitchen.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting Observed wet wiping cloth underneath green cutting board in kitchen area. Operator removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter system soiled in kitchen.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed kitchen walls soiled.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution. Operator discarded cloth.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for dishwasher or three compartment sink.

Additional Information

Contact Information

Google Rating

★★★★½ (4.5/5)
(725 reviews)

Price Level

$$

Opening Hours

Monday:11:00 AM – 11:00 PM
Tuesday:11:00 AM – 11:00 PM
Wednesday:Closed
Thursday:11:00 AM – 11:00 PM
Friday:11:00 AM – 11:00 PM
Saturday:11:00 AM – 11:00 PM
Sunday:11:00 AM – 11:00 PM
✗ Currently Closed

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0