Taste of India
7766 Okeechobee Blvd, West Palm Beach, FL 33411 · Permanent Food Service · License 6020522
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection3 high priority (2 fixed by the Oct 22 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 9 basic (3 repeats)-27
- Administrative complaint on Oct 14, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitOct 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At walk in freezer, Raw chicken stored over cooked foods-Cooked chicken in freezer, or all commercially packaged. Advised operator of proper storage. Operator stored correctly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
At walk in cooler, foods stored in direct contact with non food grade bags.
Code 22, Food-contact surfaces clean and sanitized: 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. Dish machine chlorine sanitizer 0ppm. Advised operator to set up three compartment sink to wash, rinse, and sanitize all dishes until dish machine is repaired.
Repeat violationAdministrative complaint
Intermediate1
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.
At walk in cooler and at cookline low boy, ready to eat foods-Cooked sauces, cooked beans, cooked chicken, cooked goat, cooked pork, cooked vegetables, cut tofu, diced tomatoes, prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking.
Repeat violation
Basic9
Code 08, Food protection and cross-contamination: Stored food not covered.
At walk in cooler and walk in freezer foods stored uncovered.
Unwashed fruits/vegetables stored with ready-to-eat food.
At walk in cooler, unwashed vegetables stored over ready to eat sauces. Advised operator of proper storage.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee drinking beverage in food prep area.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
At walk in cooler, shelves rust pitted to the surface.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
At walk in cooler and cookline low boy old labels on food containers.
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.
At dry dish rack pots stored, not inverted. Operator corrected.
Fixed on the spotRepeat violation
Equipment and utensils not properly air-dried - wet nesting.
At dry storage rack, clean pots not properly air dried-Wet nesting.
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Approximately 4 dead roaches in expo area.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cell phone stored over prep table. Operator removed.
Fixed on the spot
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Same
More time given
At the first visit
Clean bowls stored with water inside, not properly air dried. Wet nesting.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.