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Mobile Food Walk On · Boston, MA

Tandoor & Curry On Wheels

1 Citywide St

Last inspected Jul 11, 2026 · View Map ↗ · Compare ↗

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Passed

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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

8 inspections

Inspection

Jul 11, 2026

Passed

2 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Food workers without hair restraints. Provide.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy 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

Chicken curry 54F. Product out of temperature for one hour moved into reach in freezer on truck to cool to 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, Jul 11, 2026 · Original Source

Inspection

Jul 4, 2026

Failed

2 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Food workers without hair restraints. Provide.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy 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

Chicken curry 54F. Product out of temperature for one hour moved into reach in freezer on truck to cool to 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, Jul 4, 2026 · Original Source

Inspection

May 23, 2026

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, May 23, 2026 · Original Source

Inspection

May 5, 2025

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, May 5, 2025 · Original Source

Inspection

Apr 29, 2025

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Apr 29, 2025 · Original Source

Inspection

Jul 5, 2024

Report filed

1 recorded violation

minorCode 590.004/4-501.12-COther

Official wording

Cutting Surfaces (C)

Inspector’s notes

Cutting board observed heavily scored. Resurface/ Replace.

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

May 6, 2024

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, May 6, 2024 · Original Source

Inspection

Jan 3, 2024

Not required

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source

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