Taj Mahal Indian Cuisine
2216 NE 123 St, North Miami, FL 33181 · Permanent Food Service · License 2333761
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection2 high priority (1 fixed on the spot), 5 intermediate (1 fixed on the spot), 18 basic (5 repeats); basic violations cost 12 at most-35
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked lamb 48°F, chicken 46°F, and chickpeas 48°F inside the reach in cooler in kitchen area. Employee removed them and stored them inside the reach in cooler with 39°F ambient temperature.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Expired since 10/1/2026
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked: lamb, chicken, chickpeas held for more than 24/hrs without date marked inside the walk in cooler.
Code 11, Employee health: 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.
Form was provided to operator.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
All food spices containers soiled.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed a plastic gallon with soap in it. Employee removed it.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic18
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
All food items (spices) not identified by common names.
Code 08, Food protection and cross-contamination: Stored food not covered.
Cooked chicken and Lamb not covered inside the walk in cooler.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Grooved cutting board.
Repeat violation
Equipment in poor repair.
Reach in cooler 70°F ambient temperature.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk in cooler shelves with rust on them.
Repeat violation
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Chest freezer door has exposed insulation.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup inside reach in freezer.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth on top of the preparation table.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Food debris inside the oven.
Repeat violation
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach in cooler interior soiled.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach in cooler gasket soiled.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Reach in cooler door handles soiled.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Code 25, Single-service items: Single-service articles improperly stored.
Plastic plates on the floor at front counter and at the dry storage room.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Handwashing sink and triple sink faucets are leaking. Pipe leaking under triple sink.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Food debris under shelves under cooking equipments in kitchen area.
Wall soiled with accumulated grease, food debris, and/or dust.
Wall soiled throughout the kitchen.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.