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Restaurant
Health Inspections.org

Indian · New York City, NY

Indika House

943 Broadway

Last inspected Nov 21, 2025 · View Map ↗ · Compare ↗

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A Grade

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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

2 inspections

Cycle Inspection / Re-inspection

Nov 21, 2025

A Grade

Official score: 13 · Understand this area’s scale

2 recorded violations

criticalCode 02BFood temperature

Official wording

Hot TCS food item not held at or above 140 °F.

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 09BFood temperature

Official wording

Thawing procedure improper.

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 NYC Department of Health and Mental Hygiene, Nov 21, 2025 · Original Source

Cycle Inspection / Initial Inspection

Apr 11, 2025

Violations cited

Official score: 19 · Understand this area’s scale

2 recorded violations

criticalCode 02BFood temperature

Official wording

Hot TCS food item not held at or above 140 °F.

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
criticalCode 02GFood temperature

Official wording

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.

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 NYC Department of Health and Mental Hygiene, Apr 11, 2025 · Original Source

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