Inspection conducted May 1, 2024 · Data released by DOHMH Feb 27, 2026
CRITICAL VIOLATIONS
Gulaabo Cited for Critical Violations - Manhattan
Published March 2, 2026 8:22 AM
250 WEST 47 STREET, Manhattan, NY 10036 · Indian
47
Violation Score A: 0-13 · B: 14-27 · C: 28+
Manhattan, NY — Gulaabo, an Indian restaurant located at 250 West 47th Street in Manhattan's theater district, received a score of 47 during a New York City health inspection, placing it well above the 28-point threshold for a Grade C rating. Inspectors documented a critical violation related to food contact surface sanitation at the establishment.
Illustrative image — not a photo of the actual business
The inspection, conducted on May 1, 2024, identified one critical violation and no non-critical violations. The data was released by the NYC Department of Health and Mental Hygiene (DOHMH) on February 27, 2026.
What Inspectors Found
During the inspection, DOHMH inspectors cited Gulaabo for a single critical violation under code 06D: food contact surfaces were not properly washed, rinsed, and sanitized after each use and following any activity when contamination may have occurred.
Food contact surfaces include any equipment, countertops, cutting boards, utensils, or other items that come into direct contact with food during preparation and service. When these surfaces are not properly cleaned between uses, they can become vectors for cross-contamination, potentially transferring harmful bacteria such as Salmonella, E. coli, or Listeria from one food product to another.
Proper sanitation of food contact surfaces requires a three-step process: washing with soap and warm water to remove visible debris, rinsing with clean water, and sanitizing with an approved chemical solution or hot water at the required temperature. This process must be completed after each use, between handling different food items, and any time contamination may have occurred.
Despite recording only one violation, the restaurant's score of 47 points indicates the severity with which DOHMH weighted this particular finding. The scoring reflects the degree and extent of the violation as observed during the inspection.
Food Safety Context
NYC Health Code Article 81 establishes the regulatory framework for food service establishments in New York City. Under these regulations, all restaurants are required to maintain sanitary conditions that protect public health, including the proper cleaning and sanitization of food contact surfaces.
The FDA Food Code, which serves as the model for many local food safety regulations, specifies that food contact surfaces must be cleaned and sanitized at intervals throughout the day, particularly between uses with different types of raw animal foods, before use with ready-to-eat foods, and any time contamination may have occurred. The code requires that sanitizing solutions maintain specific concentrations — for example, chlorine-based sanitizers must maintain 50-100 parts per million — to be effective against foodborne pathogens.
Food contact surface violations are classified as critical because improper sanitation directly increases the risk of foodborne illness. According to the Centers for Disease Control and Prevention, contaminated surfaces are a contributing factor in a significant number of foodborne illness outbreaks in restaurant settings each year.
Inspection History
No prior inspection history is available for Gulaabo in the DOHMH public dataset. This may indicate that the May 2024 inspection was the establishment's first recorded inspection, or that prior records are not included in the current data release.
Readers should note that the inspection was conducted on May 1, 2024, and the data was published by DOHMH on February 27, 2026. Conditions at the restaurant may have changed since the inspection took place.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on inspection scores under the DOHMH restaurant grading system:
A: 0-13 points — The restaurant is in substantial compliance with food safety regulations
B: 14-27 points — The restaurant has some areas requiring improvement
C: 28 or more points — The restaurant has significant violations that need to be addressed
Gulaabo's score of 47 places it in the Grade C range. Restaurants that receive a Grade C have the option to post the grade or request a re-inspection. The grading system is designed to provide transparency for diners and incentivize restaurants to maintain high food safety standards.
Consumers can look up the inspection history of any New York City restaurant through the DOHMH restaurant inspection database, which is publicly accessible online. Diners with questions about food safety practices at any establishment are encouraged to contact the NYC DOHMH at 311 or visit the agency's website for additional information.
CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours. (Code 02C)
CRITICAL No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (Code 05D)
Non-Critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
CRITICAL Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours. (Code 02C)
CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
Non-Critical Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
Non-Critical Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
CRITICAL 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. (Code 02G)
Non-Critical Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
Non-Critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
CRITICAL No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (Code 05D)
Non-Critical Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL 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. (Code 02G)
CRITICAL Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours. (Code 02C)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
Non-Critical 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. (Code 10F)
Non-Critical Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
Non-Critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
CRITICAL Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours. (Code 02C)
Data Source: This report is based on official public inspection data from the NYC Department of Health and Mental Hygiene (DOHMH), released under the NYC Open Data program.
Editorial Process: Content generated using AI (Claude) to synthesize official inspection data into accessible reporting, then reviewed and verified for accuracy by our editorial team.
Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., NH EMT & BU-trained Paralegal, through Twin Digital Media's regulatory data auditing protocols.
Regulatory References: NYC Health Code Article 81, FDA Food Code (2022). NYC Restaurant Inspections is an independent public data reporting service. We are not affiliated with the City of New York.
| Last verified: March 13, 2026 | Our methodology
