2179 3 Avenue
Manhattan, NY 10035
(212) 410-0276
Current Inspection Grade: B
At A Glance
Polash Indian Cuisine Restaurant has an average score of 25 from 2 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Polash Indian Cuisine Restaurant may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
02/15/2024 | Administrative Miscellaneous / Initial Inspection
- No violations were recorded at the time of this inspection.
07/11/2022 | Cycle Inspection / Re-inspection | Score: 20 | B
- (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
- (Critical) Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
- (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
- Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
02/24/2022 | Cycle Inspection / Initial Inspection | Score: 30 | Not Graded
- (Critical) Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
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