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Eating & Drinking w/ Take Out · Boston, MA

Shah's Halal Food

106 Cambridge St

Last inspected Sep 9, 2026 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

4 inspections

Inspection

Sep 9, 2026

Passed

6 recorded violations

majorCode 590.004/4-303.11-PFCleaning and sanitizing

Official wording

Cleaning Agents and Sanitizers Availability (Pf)

Inspector’s notes

Noted no sanitizer and soap available during the inspection.Provide

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 590.004/4-501.11-CEquipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Noted walkin refrigerator recorded 70F. Repair

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
minorCode 590.004/4-903.12-COther

Official wording

Prohibitions (C)

Inspector’s notes

Noted clean and sanitized dishes stored under the mechanical equipment.Remove

In plain English

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

More about other finding
majorCode 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Noted several dirty dishes stored in the hand sink.Discontinue and retrain staff

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Noted hood filters with heavy grease.Clean with frequency.

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
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

Noted several food items stored in the walkin refrigerator above 41F for undetermined amount of time. Temperature recorded Lamb-59F/Beef Patties-66F/Bacon Bits-66.9F and hummus containers.Voluntary discarded The refrigerator temperature gauge recorded 70F in the walkin. Repair and maintain food temperature to be 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

Official record from Boston Inspectional Services Department, Sep 9, 2026 · Original Source

Inspection

Sep 2, 2026

Failed

6 recorded violations

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

Noted several food items stored in the walkin refrigerator above 41F for undetermined amount of time. Temperature recorded Lamb-59F/Beef Patties-66F/Bacon Bits-66.9F and hummus containers.Voluntary discarded The refrigerator temperature gauge recorded 70F in the walkin. Repair and maintain food temperature to be 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
majorCode 590.004/4-303.11-PFCleaning and sanitizing

Official wording

Cleaning Agents and Sanitizers Availability (Pf)

Inspector’s notes

Noted no sanitizer and soap available during the inspection.Provide

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 590.004/4-501.11-CEquipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Noted walkin refrigerator recorded 70F. Repair

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
minorCode 590.004/4-903.12-COther

Official wording

Prohibitions (C)

Inspector’s notes

Noted clean and sanitized dishes stored under the mechanical equipment.Remove

In plain English

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

More about other finding
majorCode 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Noted several dirty dishes stored in the hand sink.Discontinue and retrain staff

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Noted hood filters with heavy grease.Clean with frequency.

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, Sep 2, 2026 · Original Source

Inspection

May 22, 2026

Passed

8 recorded violations

minorCode 590.004/4-204.112-CFood temperature

Official wording

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

Provide thermometer in each refrigeration unit.

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
majorCode 590.004/4-301.11-PFFood temperature

Official wording

Cooling Heating and Holding Capacities-Equipment (Pf)

Inspector’s notes

Noted walkin refrigerator at 90F in the basement.Repair

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 590.004/4-301.13-CWater, plumbing, and sewage

Official wording

Drain boards (C)

Inspector’s notes

Provide drain board for the 3 bay sink to store dirty dishes and air dry after santizing. Missing 1 drain plug for the 3 bay sink in the basement.

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
majorCode 590.004/4-302.14-PFCleaning and sanitizing

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

Provide testing strip for the sanitizer at the 3 bay sink in the basement

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 590.004/4-303.11-PFCleaning and sanitizing

Official wording

Cleaning Agents and Sanitizers Availability (Pf)

Inspector’s notes

Noted no sanitizer on the 3 bay sink.Provide Noted no soap for the 3 bay sink.Provide

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 590.006/6-301.11-PFHandwashing

Official wording

Handwashing Cleanser Availability (Pf)

Inspector’s notes

Provide soap for the hand washing sink in the basement

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems
minorCode 590.006/6-501.114-CFacility maintenance

Official wording

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Remove all construction material from the cooking area.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
minorCode 590.006/6-301.14-CHandwashing

Official wording

Handwashing Signage (C)

Inspector’s notes

Provide hand washing sign on the hand washing sink in the basement.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from Boston Inspectional Services Department, May 22, 2026 · Original Source

Inspection

May 15, 2026

Failed

8 recorded violations

minorCode 590.004/4-204.112-CFood temperature

Official wording

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

Provide thermometer in each refrigeration unit.

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
majorCode 590.004/4-301.11-PFFood temperature

Official wording

Cooling Heating and Holding Capacities-Equipment (Pf)

Inspector’s notes

Noted walkin refrigerator at 90F in the basement.Repair

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 590.004/4-301.13-CWater, plumbing, and sewage

Official wording

Drain boards (C)

Inspector’s notes

Provide drain board for the 3 bay sink to store dirty dishes and air dry after santizing. Missing 1 drain plug for the 3 bay sink in the basement.

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
majorCode 590.004/4-302.14-PFCleaning and sanitizing

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

Provide testing strip for the sanitizer at the 3 bay sink in the basement

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 590.004/4-303.11-PFCleaning and sanitizing

Official wording

Cleaning Agents and Sanitizers Availability (Pf)

Inspector’s notes

Noted no sanitizer on the 3 bay sink.Provide Noted no soap for the 3 bay sink.Provide

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 590.006/6-301.11-PFHandwashing

Official wording

Handwashing Cleanser Availability (Pf)

Inspector’s notes

Provide soap for the hand washing sink in the basement

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems
minorCode 590.006/6-301.14-CHandwashing

Official wording

Handwashing Signage (C)

Inspector’s notes

Provide hand washing sign on the hand washing sink in the basement.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems
minorCode 590.006/6-501.114-CFacility maintenance

Official wording

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Remove all construction material from the cooking area.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Boston Inspectional Services Department, May 15, 2026 · Original Source

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