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Licensee
Name: TAJ INDIAN CUISINE License Number: SEA3700803
Rank: Seating License Expiration Date: 02/01/2017
Primary Status: Ownership Changed Secondary Status:
Location Address: 13031 CORTEZ BLVD
BROOKSVILLE, FL 34613

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 12/23/2014 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 9 13
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Warning**
14-05-4    Basic - Cardboard used to line food-contact shelves. **Repeat Violation** **Warning**
40-07-4    Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone on microwave **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Above three compartment sink **Warning**
14-43-4    Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler on cookline **Warning**
36-31-4    Basic - Hole in ceiling. Dry storage room **Warning**
14-70-4    Basic - Ice buildup in walk-in freezer. **Repeat Violation** **Warning**
10-08-4    Basic - Ice scoop handle in contact with ice. In ice machine **Warning**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. **Warning**
16-46-4    Basic - Old labels stuck to food containers after cleaning. Near three compartment sink **Warning**
08B-13-4    Basic - Stored food not covered in walk-in cooler. Cooked vegetables **Repeat Violation** **Warning**
02D-01-4    Basic - Working containers of food removed from original container not identified by common name. Seasonings on cookline **Repeat Violation** **Warning**
41-07-4    High Priority - Container of medicine improperly stored. On cookline **Warning**
09-01-4    High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food.raw chicken over flour in walk in cooler **Warning**
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 10 dry doesn't droppings in dry storage room. was swept up and removed **Corrected On-Site** **Warning**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
11-03-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
11-07-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation** **Warning**
12A-03-4    Intermediate - Employee washed hands in a sink other than an approved handwash sink. In three ompartment sink **Corrected On-Site** **Repeat Violation** **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spray bottle, next to mop sink **Warning**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Washing a dish **Repeat Violation** **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to mop sink **Repeat Violation** **Warning**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Various cooked food in walk in cooler **Repeat Violation** **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. At three compartment sink **Repeat Violation** **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.