Mysttik Masaala

No violations were recorded at this inspection.

1. Oct 28, 2025 B 27 points (B range)

   Pre-permit (Operational) · Re-inspection

   3 critical1 general Show violations

   • CriticalFood handling

     No one supervising the kitchen held a Food Protection Certificate.

     Official wording (code 04A)

     Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

   • CriticalPests

     Live roaches were found.

     Official wording (code 04M)

     Live roaches in facility's food or non-food area.

   • CriticalFood temperature

     Hot food was being held below 140°F, where bacteria can grow.

     Official wording (code 02B)

     Hot TCS food item not held at or above 140 °F.

   • GeneralPests

     The building wasn’t pest-proofed: gaps, holes, or clutter that let rodents or insects in or give them shelter.

     Official wording (code 08A)

     Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

2. Jul 30, 2025 29 29 points (C range)

   Pre-permit (Operational) · Initial Inspection

   Scored in the C range on an initial inspection, so no grade is given yet. A re-inspection follows.

   4 critical1 general Show violations

   • CriticalFood temperature

     Cooked food wasn’t cooled down quickly enough.

     Official wording (code 02H)

     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.

   • CriticalHygiene & sanitation

     Clean utensils or equipment were stored or handled in a way that could contaminate them.

     Official wording (code 06E)

     Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

   • CriticalHygiene & sanitation

     Surfaces that touch food weren’t properly washed and sanitized.

     Official wording (code 06D)

     Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

   • CriticalHygiene & sanitation

     Someone was eating, drinking, or smoking in a food prep or dishwashing area.

     Official wording (code 06B)

     Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

   • GeneralFacility upkeep

     Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.

     Official wording (code 10F)

     Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.