TAJ MAHAL INDIAN CUISINE

Name: TAJ MAHAL INDIAN CUISINE
Address: 2216 NE 123 ST, NORTH MIAMI, FL, 33181, US
Rating: 3.3

2216 NE 123 ST, NORTH MIAMI, FL 33181

License #2333761

🍛 Indian ℹ️

3.3 Grade F / 100

Failing Health Score

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Latest inspection

October 20, 2026 · 25 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TAJ MAHAL INDIAN CUISINE in NORTH MIAMI currently holds an InspectFL Health Score of 3.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 20, 2026. Across those visits, inspectors documented 103 total violations — 3 critical, 14 major, 86 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on October 20, 2026 shows 25 observation rows: 2 critical, 5 major, and 18 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

103

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

Would you eat here?

TAJ MAHAL INDIAN CUISINE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting board.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Food debris under shelves under cooking equipments in kitchen area.
[02C-02-5] 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.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer door has exposed insulation.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired since 10/1/2026
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled.
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust on them.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 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.
[11-26-1] 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.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Reach in cooler 70°F ambient temperature.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside reach in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. All food spices containers soiled.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handles soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[25-05-4] Single-service articles improperly stored. Plastic plates on the floor at front counter and at the dry storage room.
[29-11-4] Water leaking from pipe and/or faucet/handle. Handwashing sink and triple sink faucets are leaking. Pipe leaking under triple sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a plastic gallon with soap in it. Employee removed it.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled throughout the kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside the oven.
[08B-12-5] Stored food not covered. Cooked chicken and Lamb not covered inside the walk in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. All food items (spices) not identified by common names.