DirtyFLRestaurant Inspection Data

TAJINEXPRESS

With 5 inspections documented, TAJINEXPRESS maintains a 2.2/5 food safety rating in ORLANDO. Recent inspections indicate some food safety concerns.

971 NORTH GOLDENROD RD, SUITE 166, ORLANDO 32807

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/29/2025

Inspection #: Visit ID: 10919406

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -Cutting board on both prep tables
  • 14-11-5:Basic - Equipment in poor repair. Little black cooler st front counter
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under fryer
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in the drawer cooler under stove by fryer -Shelf under steam stable cutting board -Gaskets of drawer fry freezer at front counter
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -inside Little black cooler at front counter -Interior bins of fry freezer at front counter
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Meatballs in sauce dated 10/15. Operator discarded Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Chicken 115F-124F hot holding in steam well less than 4hrs per operator. Operator put in cooler to cool **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Cleaning supplies in hand sink at ware washing area. Operator immediately moved Corrected On-Site
  • 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. Lamb sauce prepped yesterday no date. Operator put date Corrected On-Site
  • 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. All but 1 is expired

Inspection Date: 1/24/2025

Inspection #: Visit ID: 8885724

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bin of sugar and flour not labeled Operator labeled items Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test kit expired 2022

Inspection Date: 9/10/2024

Inspection #: Visit ID: 8780349

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle water on meat saw. Operator removed bottle of water Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Case of oil stored on floor by walk in cooler Operator removed from floor Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Front small oven interior soiled
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled unpasteurized eggs over container of cheese Operator moved eggs to lower shelf Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front hand sink no paper towels Operator provided paper towels Corrected On-Site

Inspection Date: 3/28/2024

Inspection #: Visit ID: 8572970

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on both prep coolers in front area
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Lotion on prep table by honey container
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lids to garlic And veggies container in walk in cooler
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of 2 drawer reach in freezer at front counter
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of 2 door reach in freezer in back kitchen area.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Little bags of Lamb and Philly steak in small prep cooler at front counter. No date marking . Per operator thawed yesterday from original packaging
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Ground beef over raw lamb in walk in cooler Corrected On-Site

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8379232

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl instead of scoop in the container with rice
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer at cooks line
  • 29-08-4:Basic - Plumbing system in disrepair. Hand wash sink by triple sink is leaking water from pipe under the sink
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee put new liner in trash can and not wash hands before starting new task. Educated employee about washing hand when starting new tasks
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken temping at 60F per operator item was in walk in cooler overnight
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken temping at 60F per operator item was in walk in cooler overnight
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board on make table at front line
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed operator fill pitcher with water at hand wash sink at frontline