Punjab Palace

• resultPass
• critical violations0
• last inspectedMay 21, 2026
• address109 Brighton Av, Allston 02134

Is Punjab Palace clean?

Punjab Palace is currently Pass from Boston Inspectional Services, Health Division, from an inspection on May 21, 2026. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.

What did inspectors find at Punjab Palace?

These are the violations recorded at the most recent inspection on May 21, 2026, in plain English, with the city's own wording underneath.

• ⚠️(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).
  (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.
  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.
  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.
  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).critical
  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.
  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.
  (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) 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.
  (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.
  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.
  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 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.
  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.
  Cleaning Frequency and Restrictions (C) • Floors and walls under and around cooking line soiled. Clean all properly. Lower level floor area soiled. Clean properly.

When was Punjab Palace last inspected?

Punjab Palace has 3 inspections on record going back to December 9, 2025.

Punjab Palace vs Allston

Allston runs 88% clean across 493 tracked restaurants — 415 clean, 35 mid, 23 cooked.

Against the 493 spots Cooked tracks in Allston, this one comes out cleaner than 12% of them.

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See every restaurant inspection in Allston →

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 May 21, 2026. Inspection results describe one moment in a kitchen's life, not a permanent verdict.