Administrative Miscellaneous / Initial Inspection
Apr 23, 2026
No violations recorded
0 recorded violations
No violations recorded in this inspection.
Official record from NYC Department of Health and Mental Hygiene, Apr 23, 2026 · Original Source
Indian · New York City, NY
Mysttik Masaala
11-03 44th Ave
Last inspected Apr 23, 2026 · View Map ↗ · Compare ↗
No violations recorded
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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
3 inspectionsPre-permit (Operational) / Re-inspection
Oct 28, 2025
B Grade
Official score: 27 · Understand this area’s scale
4 recorded violations
criticalCode 04APermits, training, and postings
Official wording
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode 08APests
Official wording
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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 insectscriticalCode 04MPests
Official wording
Live roaches in facility's food or non-food area.
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 insectscriticalCode 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 temperatureOfficial record from NYC Department of Health and Mental Hygiene, Oct 28, 2025 · Original Source
Pre-permit (Operational) / Initial Inspection
Jul 30, 2025
Violations cited
Official score: 29 · Understand this area’s scale
5 recorded violations
minorCode 10FCleaning and sanitizing
Official wording
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
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 problemscriticalCode 06ECleaning and sanitizing
Official wording
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
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 problemscriticalCode 02HFood temperature
Official wording
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.
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 temperaturecriticalCode 06DContamination
Official wording
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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 contaminationcriticalCode 06BEmployee health and hygiene
Official wording
Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
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 issuesOfficial record from NYC Department of Health and Mental Hygiene, Jul 30, 2025 · Original Source