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Eating & Drinking · Boston, MA

Momo Masala

401 Centre St

Last inspected Jan 29, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

12 inspections

Inspection

Jan 29, 2026

Passed

5 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Squeeze bottles filled with sauces and dressings have no labels. Provide.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Soiled wiping cloths observed being left out on counter tops. discontinue and provide a proper sanitzing solution.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Dirty pand observed being stored in the single bay preparation sink. Discontinue and ensure that the preparation sink is being used for preparing foods only.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
majorCode 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Cooked beef from the previous night with an elevated temperature of 50F. Discontinue and ensure proper cooling methods are in place. Cooked beef was removed and Vo9luntarily discarded for being out of temperature of over a 24hr period.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
minorCode 590.006/6-501.111-CPests

Official wording

Controlling Pests (C)

Inspector’s notes

Evidence of what appears to be rodent droppings on the shelves in the back storage room. Clean to remove and provide an up to date pest control report for the re-inspection.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Boston Inspectional Services Department, Jan 29, 2026 · Original Source

Inspection

Jan 21, 2026

Failed

5 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Squeeze bottles filled with sauces and dressings have no labels. Provide.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Soiled wiping cloths observed being left out on counter tops. discontinue and provide a proper sanitzing solution.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Dirty pand observed being stored in the single bay preparation sink. Discontinue and ensure that the preparation sink is being used for preparing foods only.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
majorCode 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Cooked beef from the previous night with an elevated temperature of 50F. Discontinue and ensure proper cooling methods are in place. Cooked beef was removed and Vo9luntarily discarded for being out of temperature of over a 24hr period.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
minorCode 590.006/6-501.111-CPests

Official wording

Controlling Pests (C)

Inspector’s notes

Evidence of what appears to be rodent droppings on the shelves in the back storage room. Clean to remove and provide an up to date pest control report for the re-inspection.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Boston Inspectional Services Department, Jan 21, 2026 · Original Source

Inspection

Aug 26, 2025

Passed

6 recorded violations

minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Discontinue to store product on the floor in the walk in. Must be 6 inches off the floor.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
majorCode 590.004/4-204.112-PFFood temperature

Official wording

Temperature Measuring Devices-Functionality (Pf)

Inspector’s notes

PIC will need to provide a thermometer for the three door black refrigerator in the storage room.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
minorCode 590.004/4-501.11-CEquipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

PIC will need to replace one of the hood filters. PIC will need to have the drain looked at for the three door blck refrigertor. Leaking onto floor.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
criticalCode 590.004/4-602.11-PCleaning and sanitizing

Official wording

Equipment Food-Contact Surfaces and Utensils-Frequency (P)

Inspector’s notes

The white plastic lip inside the ice machie will need to be cleaned. Some spots of mold.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.004/4-901.12-CCleaning and sanitizing

Official wording

Wiping Cloths Air Drying Location (C)

Inspector’s notes

PIC will need to set up a sanitizer bucket for wiping cloths.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Clean the floor under and behind equipment.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Boston Inspectional Services Department, Aug 26, 2025 · Original Source

Inspection

Aug 12, 2025

Failed

6 recorded violations

minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Discontinue to store product on the floor in the walk in. Must be 6 inches off the floor.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
majorCode 590.004/4-204.112-PFFood temperature

Official wording

Temperature Measuring Devices-Functionality (Pf)

Inspector’s notes

PIC will need to provide a thermometer for the three door black refrigerator in the storage room.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
minorCode 590.004/4-501.11-CEquipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

PIC will need to replace one of the hood filters. PIC will need to have the drain looked at for the three door blck refrigertor. Leaking onto floor.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
criticalCode 590.004/4-602.11-PCleaning and sanitizing

Official wording

Equipment Food-Contact Surfaces and Utensils-Frequency (P)

Inspector’s notes

The white plastic lip inside the ice machie will need to be cleaned. Some spots of mold.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.004/4-901.12-CCleaning and sanitizing

Official wording

Wiping Cloths Air Drying Location (C)

Inspector’s notes

PIC will need to set up a sanitizer bucket for wiping cloths.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Clean the floor under and behind equipment.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Boston Inspectional Services Department, Aug 12, 2025 · Original Source

Inspection

Mar 26, 2025

Passed

6 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Please besure all small and large bulk food containers have lables.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

PIC will need to provide covers for containers for food in storage unless its in a cooling stage. Discontinue to store product on the floor in the walk in.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode 590.004/4-202.16-CCleaning and sanitizing

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

PIC will need to clean... exterior of bulk food containers. wire shelves in walk in. Shelves on cooking line. Also please install door sweeps on back doors.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
majorCode 590.004/4-601.11-PFCleaning and sanitizing

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

As discussed please clean the interior of the ice machine. Mold on the white lip nside

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

PIC will need to clean the floor under equipment in the walk in and under cooking equipment.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

PIC has pest control reports but no mnotes other than no activity. I found dropping along the wall by the walk in (right side). Please clean the floor along the walls in the location and reports and patch any holes you find. Remove all droppings.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Boston Inspectional Services Department, Mar 26, 2025 · Original Source

Inspection

Mar 19, 2025

Failed

6 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Please besure all small and large bulk food containers have lables.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

PIC will need to provide covers for containers for food in storage unless its in a cooling stage. Discontinue to store product on the floor in the walk in.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode 590.004/4-202.16-CCleaning and sanitizing

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

PIC will need to clean... exterior of bulk food containers. wire shelves in walk in. Shelves on cooking line. Also please install door sweeps on back doors.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
majorCode 590.004/4-601.11-PFCleaning and sanitizing

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

As discussed please clean the interior of the ice machine. Mold on the white lip nside

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

PIC will need to clean the floor under equipment in the walk in and under cooking equipment.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

PIC has pest control reports but no mnotes other than no activity. I found dropping along the wall by the walk in (right side). Please clean the floor along the walls in the location and reports and patch any holes you find. Remove all droppings.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Boston Inspectional Services Department, Mar 19, 2025 · Original Source

Inspection

Oct 31, 2024

Not required

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source

Inspection

Jul 5, 2024

Passed

6 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

PIC will need to be sure all bulk food containers or labeled to whats inside the container. I found small and large container not labeled.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.004/4-202.16-CCleaning and sanitizing

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

PIC will need to clean.... All shelves in kitchen Microwave inside and out Carbon build up on stove top bulk food containers. All visibly soiled.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Discontinue to store tongs on oven door handle. Store properly

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Chopped garlic mixture on cooking line at 45F. PIC will need to store at or below 41F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
minorCode 590.006/6-101.11-COther

Official wording

Surface Characteristics-Indoor Areas (C)

Inspector’s notes

The window ledge and wall behind the prep sink is in need of a cleaning repair and paint. Please address.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.006/6-202.15-COther

Official wording

Outer Openings Protected (C)

Inspector’s notes

Window behind the three bay sink will need to have a screnn installed if window is going to be opened.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Jul 5, 2024 · Original Source

Inspection

Jun 26, 2024

Failed

6 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

PIC will need to be sure all bulk food containers or labeled to whats inside the container. I found small and large container not labeled.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Discontinue to store tongs on oven door handle. Store properly

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Chopped garlic mixture on cooking line at 45F. PIC will need to store at or below 41F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
minorCode 590.004/4-202.16-CCleaning and sanitizing

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

PIC will need to clean.... All shelves in kitchen Microwave inside and out Carbon build up on stove top bulk food containers. All visibly soiled.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.006/6-101.11-COther

Official wording

Surface Characteristics-Indoor Areas (C)

Inspector’s notes

The window ledge and wall behind the prep sink is in need of a cleaning repair and paint. Please address.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.006/6-202.15-COther

Official wording

Outer Openings Protected (C)

Inspector’s notes

Window behind the three bay sink will need to have a screnn installed if window is going to be opened.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Jun 26, 2024 · Original Source

Inspection

Mar 18, 2024

Passed

2 recorded violations

minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

The prep sink is right next to the three bay sink. I discussed with the PIC the provide a divider on the right side of the prep sink but make it so you can still get to the last bay of the three bay sink. We discussed maybe making the sink small and move it to the left more to correct the issue.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage

Official wording

Backflow Prevention Air Gap (P)

Inspector’s notes

Thr prep sink did not have an air gap. PIC will address this with the plumber.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Boston Inspectional Services Department, Mar 18, 2024 · Original Source

Inspection

Mar 7, 2024

Failed (extension granted)

2 recorded violations

criticalCode 590.005/5-202.13-PWater, plumbing, and sewage

Official wording

Backflow Prevention Air Gap (P)

Inspector’s notes

Thr prep sink did not have an air gap. PIC will address this with the plumber.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

The prep sink is right next to the three bay sink. I discussed with the PIC the provide a divider on the right side of the prep sink but make it so you can still get to the last bay of the three bay sink. We discussed maybe making the sink small and move it to the left more to correct the issue.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from Boston Inspectional Services Department, Mar 7, 2024 · Original Source

Inspection

Feb 5, 2024

Failed

2 recorded violations

minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

The prep sink is right next to the three bay sink. I discussed with the PIC the provide a divider on the right side of the prep sink but make it so you can still get to the last bay of the three bay sink. We discussed maybe making the sink small and move it to the left more to correct the issue.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage

Official wording

Backflow Prevention Air Gap (P)

Inspector’s notes

Thr prep sink did not have an air gap. PIC will address this with the plumber.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Boston Inspectional Services Department, Feb 5, 2024 · Original Source

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