New York City, NY - An inspection on 08/12/2025 at Taj Mahal Restaurant uncovered significant health code violations.
The establishment operates from 7315 3 Avenue in Bay Ridge, a busy area of New York City known for its dining scene.
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Health department documentation states: "05f. Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain time/temperature control for safety foods (TCS) at required temperatures (critical: critical). 08a. Es." Such infractions require correction to meet regulatory standards.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
Temperature control violations pose immediate risks to public health and food safety According to HACCP Temperature Monitoring, The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Food Code Standards clearly states that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Industry experts consistently emphasize the critical importance of proper sanitation protocols. The Food Safety Modernization Act clearly states that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
Under current regulations, Taj Mahal Restaurant faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
Regular health inspections serve as critical safeguards for public health in New York City's dining landscape. Transparency in reporting inspection findings ensures that community members can make informed decisions about their dining options.
📋 Complete Inspection Data
| DBA | TAJ MAHAL RESTAURANT |
| GRADE | N |
| BORO | Brooklyn |
| Longitude | -74.027287650418 |
| Latitude | 40.632656835457 |
| RECORD DATE | 08/15/2025 |
| BUILDING | 7315 |
| CUISINE DESCRIPTION | Indian |
| NTA | BK31 |
| ACTION | Violations were cited in the following area(s). |
| ZIPCODE | 11209 |
| INSPECTION DATE | 08/12/2025 |
| SCORE | 36 |
| Census Tract | 006600 |
| BBL | 3059180004 |
| Community Board | 310 |
| PHONE | 6462866462 |
| CAMIS | 50166142 |
| STREET | 3 AVENUE |
| INSPECTION TYPE | Pre-permit (Operational) / Initial Inspection |
| BIN | 3147843 |
| Council District | 43 |
| VIOLATION CODES | 05F; 08A; 06D; 04L; 02G |
| ALL VIOLATIONS | 05F: Insufficient or no hot holding; cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 12, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 05F: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation..
Why are these violations concerning?
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.