BOSTON, MA - Health department officials identified compliance issues at India Quality in an inspection dated 04/13/2023.
Situated at 484 COMMONWEALTH AV, the establishment is part of Back Bay's active food service sector. The Back Bay area undergoes regular health inspections as part of the city's comprehensive food safety monitoring program.
The inspection identified 21 distinct violations requiring correction. Each violation has established correction procedures that must be followed to achieve compliance.
The first violation involved hand sanitation. Inspectors documented: Clean Condition-Outer Clothing (C). According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.
The second violation concerned food safety requirements. Inspectors documented: Effectiveness-Hair Restraints (C). Non-compliance with safety standards may create conditions that compromise food safety.
The third violation concerned pest prevention. Inspectors documented: (A) (B) and (C)(1) (4)-(16) Demonstration (Pf). The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces.
The fourth violation regarded food storage. Inspectors documented: Food Storage Containers Identified with Common Name of Food (C). Storing food at incorrect temperatures accelerates spoilage and pathogen growth.
The fifth violation related to handwashing procedures. Inspectors documented: Wiping Cloths Use Limitation (C). According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food.
The sixth violation involved storage procedures. Inspectors documented: Food Storage Prohibited Areas (C). Improper storage can lead to cross-contamination between raw and ready-to-eat foods.
The seventh violation related to temperature control. Inspectors documented: (A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P). The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks.
The eighth violation related to temperature control. Inspectors documented: (A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P). The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks.
The 9th violation related to thermal management. Inspectors documented: Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf). The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.
The 10th violation involved food safety requirements. Inspectors documented: Characteristics-Materials for Construction and Repair (P). Regulatory standards exist to minimize health risks to consumers.
The 11th violation concerned food safety requirements. Inspectors documented: Cutting Surfaces (C). Violations of health codes can increase the risk of foodborne illness.
The 12th violation related to equipment maintenance. Inspectors documented: (A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf). Malfunctioning refrigeration equipment can allow foods to enter the danger zone.
The 13th violation related to food safety requirements. Inspectors documented: Nonfood Contact Surfaces (C). Health code violations require correction to maintain safe operating conditions.
The 14th violation concerned equipment operation. Inspectors documented: Equipment and Utensils Air-Drying Required (C). Worn dishwasher components may not properly sanitize dishes and utensils.
The 15th violation involved food safety requirements. Inspectors documented: Covering Receptacles (C). Regulatory standards exist to minimize health risks to consumers.
The 16th violation involved food safety requirements. Inspectors documented: Maintaining Refuse Areas and Enclosures (C). Regulatory standards exist to minimize health risks to consumers.
The 17th violation concerned sanitation and cleanliness. Inspectors documented: Cleaning Receptacles (C). FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Allergen cross-contact can occur when surfaces are not properly cleaned between uses.
The 18th violation concerned pest prevention. Inspectors documented: Controlling Pests (C). The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces.
The 19th violation involved pest management. Inspectors documented: Removing Dead or Trapped Birds Insects Rodents and other Pest (C). The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces.
The 20th violation related to food safety requirements. Inspectors documented: Storing Maintenance Tools (C). Regulatory standards exist to minimize health risks to consumers.
The 21th violation related to food safety requirements. Inspectors documented: Repairing-Premises Structures Attachments and Fix. Violations of health codes can increase the risk of foodborne illness.
Health code violations require prompt correction to maintain operating permits. The health department typically conducts re-inspections to verify that identified issues have been properly addressed.
This inspection data is provided by Boston Public Health Commission. The establishment had violations identified during the 04/13/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Boston Public Health Commission. For more information about restaurant inspection regulations in this area, visit the Massachusetts Food Code. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Boston Public Health Commission
The establishment was cited for health code violations during the inspection. See the full article for detailed violation information.
Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use. Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces. Storing food at incorrect temperatures accelerates spoilage and pathogen growth. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food. Improper storage can lead to cross-contamination between raw and ready-to-eat foods. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating. Worn dishwasher components may not properly sanitize dishes and utensils. Allergen cross-contact can occur when surfaces are not properly cleaned between uses. Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces. Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces.
This inspection data is sourced directly from Boston Public Health Commission. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Massachusetts Food Code (105 CMR 590), FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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