Cooked?
Indian Entree's
- resultPass
- critical violations0
- last inspectedApril 19, 2011
- address417 Washington St, Boston 02108
Is Indian Entree's clean?
Indian Entree's is currently Pass from Boston Inspectional Services, Health Division, from an inspection on April 19, 2011. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.
What did inspectors find at Indian Entree's?
These are the violations recorded at the most recent inspection on April 19, 2011, in plain English, with the city's own wording underneath.
- ⚠️Hot Holding • Samosa(120F) vegetarian marsala(122F) Thai chicken at 115F rice in steam table at 136.2F-Rice in rice cooker/warmer at 150F).PIC asking Inspector what temperature does hot food need to be held at.PIC explains that rice can't be held at 140F(or higher) because it gets to hard(need to utilize proper equipment and review required Codes so that PIC won't ask but be able to explain required Controls.).criticalHot Holding • Samosa(120F) vegetarian marsala(122F) Thai chicken at 115F rice in steam table at 136.2F-Rice in rice cooker/warmer at 150F).PIC asking Inspector what temperature does hot food need to be held at.PIC explains that rice can't be held at 140F(or higher) because it gets to hard(need to utilize proper equipment and review required Codes so that PIC won't ask but be able to explain required Controls.).
- ⚠️PIC Knowledge • PIC/CFM interviewed couldn't explain time/temperature controls for cooling or reheating.They also had questions on what temperature hot foods are required to be held at.Sanitizer in bucket tested at below the minimum of 50ppm for chlorine and the CFM stated but he could smell the bleach even though his test indicated a result lower than 50ppm.criticalPIC Knowledge • PIC/CFM interviewed couldn't explain time/temperature controls for cooling or reheating.They also had questions on what temperature hot foods are required to be held at.Sanitizer in bucket tested at below the minimum of 50ppm for chlorine and the CFM stated but he could smell the bleach even though his test indicated a result lower than 50ppm.
- ⚠️Non-Compliance w/Employee Health Policy • PIC/CFM onsite unable to explain any portion of Reporting Agreement/health Policy.Review and again it is recommended to post info. to help aide staff in remembering required Code.criticalNon-Compliance w/Employee Health Policy • PIC/CFM onsite unable to explain any portion of Reporting Agreement/health Policy.Review and again it is recommended to post info. to help aide staff in remembering required Code.
When was Indian Entree's last inspected?
Indian Entree's has 26 inspections on record going back to July 23, 2007. The 12 most recent are shown below.
| date | result | score |
|---|---|---|
| June 13, 2022 | — | |
| December 30, 2012 | — | |
| June 14, 2011 | closed by the city | |
| April 19, 2011 | Pass | |
| March 29, 2011 | Fail | |
| July 27, 2010 | Pass | |
| July 20, 2010 | Fail | |
| May 24, 2010 | Pass | |
| May 18, 2010 | Fail | |
| May 4, 2010 | Pass | |
| April 26, 2010 | Fail | |
| December 2, 2009 | Fail |
Indian Entree's vs Downtown
Downtown runs 89% clean across 1,016 tracked restaurants — 851 clean, 49 mid, 61 cooked.
Against the 1,016 spots Cooked tracks in Downtown, this one comes out cleaner than 11% of them.
Other spots in Downtown
How Boston grades restaurants
Boston reports inspections as a pass or a fail, with no score and no letter. What separates a bad fail from a trivial one is the violation severity ladder: a single star is a minor issue, two stars is more serious, and three stars marks a critical foodborne-illness risk factor — temperature abuse, bad handwashing, cross-contamination. A restaurant can fail on paperwork alone, which is not the same as failing on food safety. Cooked splits Boston fails accordingly: a fail with a three-star violation reads cooked, a fail on minor items only reads mid.
Source: Boston Inspectional Services, Health Division via Analyze Boston. Cooked refreshes this data daily — this listing's most recent inspection is dated April 19, 2011. Inspection results describe one moment in a kitchen's life, not a permanent verdict.