Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Tandoor & Curry On Wheels last inspected?
The most recent inspection on record was on Jul 11, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
8 inspections on record, from Jan 3, 2024 to Jul 11, 2026.
Has Tandoor & Curry On Wheels ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Jan 3, 2024.
The Full Inspection History
8 inspections
Inspection
Jul 11, 2026
Passed
2 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Food workers without hair restraints. Provide.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Chicken curry 54F. Product out of temperature for one hour moved into reach in freezer on truck to cool to below 41F.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Boston Inspectional Services Department, Jul 11, 2026 · Original Source
Inspection
Jul 4, 2026
Failed
2 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Food workers without hair restraints. Provide.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Chicken curry 54F. Product out of temperature for one hour moved into reach in freezer on truck to cool to below 41F.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.