Inspection record
Punjab Palace
109 Brighton Av · Boston, MA 02134
2inspections since May 2026
28violations recorded
HE_Passlatest result (city code)
License category: Eating & Drinking
Inspection history
May 21, 2026HE_Pass14 violations
*(A) Certified Food Protection Manager (C)
No current employee certified in food safety or allergen awarness. Provide proper certificatios (the current certified employees no longer work here).
**Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Large amount of prepared food inside the walk-in unit without date marking. Provide proper date-marking as required by law.
***Manual Warewashing Equipment Hot Water Sanitization Temperatures (P)
Three bay sink at lower level used for warewashing of large pots not set up and employees can not demostrate proper warewashing. Also three bay sink missing drain plugs. Provide proper warewashing all the time.(wash rinse sanitize).
*Cutting Surfaces (C)
Cutting boards at prep and cooking areas heavily scored and soiled. Resurface and clean properly or replace.
*(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Exterior and interior of several refrigerating unit soiled. Several storage shelves throughout the store soiled. Exterior of equipment at the cooking line soiled. ---Clean all properly.
**(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Ice machine with soiled interior. Clean and sanitize properly. Can opener with encrusted food debris. Clean and sanitize properly. The cloth for knaan bread very soiled. Ensure that clean clothes are used daily.
*(A) and (C) Equipment Utensils Linens and Single-Service and Single-Use Articles-Storing (C)
Observed plastic bottles for take out stored on the floor. Elevate properly.
**Using a Handwashing Sink-Operation and Maintenance (Pf)
Handsink at serving line and cooking line used to stored soiled utensils. Use for handwashing only.
*Outdoor refuse Areas Curbed and Graded to Drain (C)
Grease container at the rear outside area covered in grease and debris. Clean all properly.
**Handwashing Cleanser Availability (Pf)
Handsink at warewashing area missing soap and paper towels. Provide. Handsink at lower level missing paper towels. Provide.
*Handwashing Signage (C)
Several handsinks with no signage. Provide proper signage.
*Cleaning Frequency and Restrictions (C)
Floors and walls under and around cooking line soiled. Clean all properly. Lower level floor area soiled. Clean properly.
*Wiping Cloths Use Limitation (C)
Wiping cloths stored soiled on counters. Store proeprly in sanitizer solution.
*Food Storage-Preventing Contamination from the Premises (C)
Observed several packaged food items stored on the floor at lower level. Elevate properly.
May 14, 2026HE_Fail14 violations
**Using a Handwashing Sink-Operation and Maintenance (Pf)
Handsink at serving line and cooking line used to stored soiled utensils. Use for handwashing only.
*(A) Certified Food Protection Manager (C)
No current employee certified in food safety or allergen awarness. Provide proper certificatios (the current certified employees no longer work here).
*Wiping Cloths Use Limitation (C)
Wiping cloths stored soiled on counters. Store proeprly in sanitizer solution.
*Food Storage-Preventing Contamination from the Premises (C)
Observed several packaged food items stored on the floor at lower level. Elevate properly.
**Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Large amount of prepared food inside the walk-in unit without date marking. Provide proper date-marking as required by law.
***Manual Warewashing Equipment Hot Water Sanitization Temperatures (P)
Three bay sink at lower level used for warewashing of large pots not set up and employees can not demostrate proper warewashing. Also three bay sink missing drain plugs. Provide proper warewashing all the time.(wash rinse sanitize).
*Cutting Surfaces (C)
Cutting boards at prep and cooking areas heavily scored and soiled. Resurface and clean properly or replace.
*(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Exterior and interior of several refrigerating unit soiled. Several storage shelves throughout the store soiled. Exterior of equipment at the cooking line soiled. ---Clean all properly.
**(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Ice machine with soiled interior. Clean and sanitize properly. Can opener with encrusted food debris. Clean and sanitize properly. The cloth for knaan bread very soiled. Ensure that clean clothes are used daily.
*(A) and (C) Equipment Utensils Linens and Single-Service and Single-Use Articles-Storing (C)
Observed plastic bottles for take out stored on the floor. Elevate properly.
*Outdoor refuse Areas Curbed and Graded to Drain (C)
Grease container at the rear outside area covered in grease and debris. Clean all properly.
**Handwashing Cleanser Availability (Pf)
Handsink at warewashing area missing soap and paper towels. Provide. Handsink at lower level missing paper towels. Provide.
*Handwashing Signage (C)
Several handsinks with no signage. Provide proper signage.
*Cleaning Frequency and Restrictions (C)
Floors and walls under and around cooking line soiled. Clean all properly. Lower level floor area soiled. Clean properly.
Violation severity marks (*, **, ***) are the city's published violation levels. Result codes are Boston ISD's own codes, shown verbatim - we found no public legend. Methodology