New York City, NY - A health department inspection at Mughlai Indian Cuisine on 07/21/2025 revealed multiple health code violations.
The establishment operates from 120 Cedar Street Manhattan Ny in Financial District, a busy area of New York City known for its dining scene.
Health department documentation states: "02g. Cold TCS food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) TCS foods held above required temperatures excep." Such infractions require correction to meet regulatory standards.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in FDA Temperature Safety Guidelines, Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Pest control violations represent some of the most significant infractions in food service inspections According to HACCP Prevention Guidelines, Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The inspection identified violations related to sanitation, an important area of food safety.
Industry experts consistently emphasize the critical importance of proper sanitation protocols. The Food Safety Modernization Act clearly states that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments.
In addition to regulatory requirements, these issues may affect the business's standing and public trust. Community health organizations track health department findings to provide education to local residents.
Local regulatory authorities have ordered that Mughlai Indian Cuisine swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
| SCORE | 21 |
| PHONE | 9172173738 |
| ZIPCODE | 10006 |
| Longitude | -74.012711005921 |
| RECORD DATE | 08/15/2025 |
| NTA | MN25 |
| BORO | Manhattan |
| CUISINE DESCRIPTION | Indian |
| ACTION | Violations were cited in the following area(s). |
| Latitude | 40.709636641851 |
| Council District | 01 |
| BBL | 1000520010 |
| INSPECTION DATE | 07/21/2025 |
| DBA | MUGHLAI INDIAN CUISINE |
| STREET | CEDAR STREET |
| CAMIS | 50125741 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Community Board | 101 |
| BIN | 1001038 |
| Census Tract | 001300 |
| BUILDING | 120 |
| VIOLATION CODES | 02G; 02B; 09C; 10F |
| ALL VIOLATIONS | 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. || 02B: Hot TCS food item not held at or above 140 °F. || 09C: Design; construction; materials used or maintenance of food contact surface improper. Surface not easily cleanable; sanitized and maintained. || 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. |
This inspection was conducted on July 21, 2025.
Chicago Department of Public Health
The following violations were found: 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. | 02B: Hot TCS food item not held at or above 140 °F. | 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. | 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..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
