Taj Mahal Indian Cuisine
Last inspected: Dec 29, 2025
27
Score
Taj Mahal Indian Cuisine, located at 185 Nw 36 St in Miami, FL, underwent a high-risk inspection on December 29, 2025, with a score of 27. This inspection resulted in 3 critical, 3 major, and 11 minor violations, including issues with debris accumulation in the three-compartment sink and food debris on equipment door handles. While the facility has a historical pattern of mostly medium-risk inspections across 11 scored visits, the most recent inspection noted a repeat violation for a missing and soiled ceiling tile in the kitchen area.
7
Inspections
3
Critical latest
3
Major latest
11
Minor latest
Inspection History
Dec 29, 2025
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
27
Jan 21, 2025
Routine - Food
1 major violation. 5 minor violations.
70
Aug 20, 2024
Routine - Food
1 critical violation. 4 minor violations.
70
Apr 29, 2024
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
43
Sep 26, 2023
Routine - Food
1 major violation. 5 minor violations.
70
Jun 19, 2023
Routine - Food
1 critical violation. 4 minor violations.
64
Dec 9, 2022
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
41
Violations — Dec 29, 2025 Inspection
Basic - Accumulation of debris in three-compartment sink. Observed accumulation of black likely substance at three compartment sink.
16-07-4
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.
23-24-4
Basic - Ceiling tile missing. Observed soiled ceiling inside kitchen area. **Repeat Violation**
36-36-4
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.
14-09-4
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.
40-06-5
Basic - Equipment in poor repair. Observed water nozzle at three compartment sink in disrepair. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed soiled floors inside kitchen area.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of grease inside microwave.
22-08-4
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.
23-03-4
Basic - Soiled dry wiping cloth in use. Observed soiled wiping cloth on top of prep table.
21-10-4
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 .
36-27-5
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.
01B-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.
03A-02-5
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.
29-42-4
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.
16-37-1
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.
02D-11-5
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.
02C-02-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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