4202 Bell Blvd
Queens, NY 11361
(718) 281-2699
Current Inspection Grade: A
Last Graded: 11/26/2019
At A Glance
Masala Box 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 Masala Box 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
01/18/2024 | Cycle Inspection / Re-inspection | Score: 24 | B
- (Critical) After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
- (Critical) Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
01/04/2023 | Cycle Inspection / Initial Inspection | Score: 26 | Not Graded
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) 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.
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