Cooked?
Kahaani On Broadway
- resultPass
- critical violations0
- last inspectedJune 24, 2026
- address22 W Broadway, South Boston 02127
Is Kahaani On Broadway clean?
Kahaani On Broadway is currently Pass from Boston Inspectional Services, Health Division, from an inspection on June 24, 2026. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.
What did inspectors find at Kahaani On Broadway?
These are the violations recorded at the most recent inspection on June 24, 2026, in plain English, with the city's own wording underneath.
- ⚠️Food Storage Containers Identified with Common Name of Food (C) • Provide a label on all bulk containers and squeeze bottles with the common name of the food item stored insideFood Storage Containers Identified with Common Name of Food (C) • Provide a label on all bulk containers and squeeze bottles with the common name of the food item stored inside
- ⚠️In-Use Utensils Between-Use Storage (C) • Observed plastic bowls being used for bulk dispensing of sauces and stored foods inside walk in unit and other utensils stored in stagnant water. Remove and provide handled scoopers for bulk dispensing and ensure all utensils are clean / sanitized on a clean surfaceIn-Use Utensils Between-Use Storage (C) • Observed plastic bowls being used for bulk dispensing of sauces and stored foods inside walk in unit and other utensils stored in stagnant water. Remove and provide handled scoopers for bulk dispensing and ensure all utensils are clean / sanitized on a clean surface
- ⚠️Wiping Cloths Use Limitation (C) • Observed soiled wiping cloths on prep tables. Remove and maintain wiping cloths in a sanitization solution after each use.Wiping Cloths Use Limitation (C) • Observed soiled wiping cloths on prep tables. Remove and maintain wiping cloths in a sanitization solution after each use.
- ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Observed chick peas / plaintain and chicken stored in reach in unit at cook line stored between 45F-60F. Discussed with PIC to maintain cold holding @ 41F or below. COScritical(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Observed chick peas / plaintain and chicken stored in reach in unit at cook line stored between 45F-60F. Discussed with PIC to maintain cold holding @ 41F or below. COS
- ⚠️Cleaning Agents and Sanitizers Availability (Pf) • Observed no sanitizer setup while in operation of business. Provide and maintain at all times while operatingCleaning Agents and Sanitizers Availability (Pf) • Observed no sanitizer setup while in operation of business. Provide and maintain at all times while operating
- ⚠️(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C) • Observed heavy grease spills / build up on drain pipes inside fryer. Clean to remove all spills(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C) • Observed heavy grease spills / build up on drain pipes inside fryer. Clean to remove all spills
- ⚠️(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf) • Observed soiled knives stored in knife rack; spills on bulk containers and sauce containers inside walk in cooler; heavy soils inside reach in units along cooking line; food spills on prep tables and pick up area and heavy food splatter inside microwave oven. Thoroughly clean all stated areas and continue with frequency.(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf) • Observed soiled knives stored in knife rack; spills on bulk containers and sauce containers inside walk in cooler; heavy soils inside reach in units along cooking line; food spills on prep tables and pick up area and heavy food splatter inside microwave oven. Thoroughly clean all stated areas and continue with frequency.
- ⚠️Using a Handwashing Sink-Operation and Maintenance (Pf) • Observed multiple handsinks blocked with towels and equipment throughout kitchen. Discussed with PIC to remove and ensure handsinks are clear and accessible for handwashing. COSUsing a Handwashing Sink-Operation and Maintenance (Pf) • Observed multiple handsinks blocked with towels and equipment throughout kitchen. Discussed with PIC to remove and ensure handsinks are clear and accessible for handwashing. COS
- ⚠️Hand Drying Provision (Pf) • Observed no paper towels in multiple handsinks in kitchen. Discussed with PIC to provide and maintain paper towels in all handsinks at all times. COSHand Drying Provision (Pf) • Observed no paper towels in multiple handsinks in kitchen. Discussed with PIC to provide and maintain paper towels in all handsinks at all times. COS
- ⚠️Controlling Pests (C) • Provide a current pest report for servicesControlling Pests (C) • Provide a current pest report for services
When was Kahaani On Broadway last inspected?
Kahaani On Broadway has 4 inspections on record going back to February 5, 2026.
| date | result | score |
|---|---|---|
| June 24, 2026 | Pass | |
| June 17, 2026 | Fail | |
| February 12, 2026 | Pass | |
| February 5, 2026 | Fail |
Kahaani On Broadway vs Chinatown
Chinatown runs 85% clean across 307 tracked restaurants — 252 clean, 22 mid, 22 cooked.
Against the 307 spots Cooked tracks in Chinatown, this one comes out cleaner than 15% of them.
Other spots in Chinatown
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 June 24, 2026. Inspection results describe one moment in a kitchen's life, not a permanent verdict.