Grade BIndian

Masalawala & Sons

365 5 AVENUE, Brooklyn, 11215

Should you eat here?

Mostly OK — but 2 critical violations were found at the latest inspection (11 months ago). Details below.

Last inspected Sep 4, 2025 · New York City health department

Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
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.
Critical
Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
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.
Critical
A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
A problem with equipment or the physical facility (plumbing, floors, lighting, ventilation).
Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.

Date	Result	Type	Violations
Sep 4, 2025	Grade B	Cycle Inspection / Re-inspection	4 (2 critical)
Aug 13, 2025	Grade Pending	Cycle Inspection / Initial Inspection	9 (5 critical)
Jun 14, 2025	Grade Pending	Inter-Agency Task Force / Initial Inspection	0
Mar 22, 2024	Grade A	Pre-permit (Operational) / Re-inspection	3 (1 critical)
Feb 1, 2024	Grade Pending	Pre-permit (Operational) / Initial Inspection	6 (3 critical)

Issues cited at more than one inspection — a better signal than any single visit.

3×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
2×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
2×A general health-code issue noted during the inspection.
2×Raw and ready-to-eat foods were not kept separate, risking contamination.

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