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Eating & Drinking · Boston, MA

Bamboo Thai Restaurant

1616 Commonwealth Av

Last inspected Aug 17, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

11 inspections

Inspection

Aug 17, 2026

Passed

9 recorded violations

minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Wiping cloths observed wet on counters. Store properly in asnitizer solution.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
majorCode 590.003/3-501.17-PFFood temperature

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Large amount of prepare food items inside the walk-in refrigerating unit without date-marking. Provide.

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.

More about food kept at an unsafe temperature
majorCode 590.004/4-301.11-PFFood temperature

Official wording

Cooling Heating and Holding Capacities-Equipment (Pf)

Inspector’s notes

Small refrigerater at cooking line out of order/broken. PIC stated repair is scheduled. Repair properly

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.

More about food kept at an unsafe temperature
majorCode 590.004/4-601.11-PFCleaning and sanitizing

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

Observed knifes stored soiled on magnetic strips. Claen and sanitize properly before storing away. Magnetic strips soiled and with some rust. Clean properly.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Slow water leak from the ceiling near prep area containt currently with bucket. Repair.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
minorCode 590.006/6-202.15-COther

Official wording

Outer Openings Protected (C)

Inspector’s notes

Rear exit door at lower level with gaps at the bottom. Provide a door sweep

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
majorCode 590.006/6-301.12-PFOther

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

Handsink near warewashing area without paper towels. Provide.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.006/6-501.11-CFacility maintenance

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Stairs going towards lower level with some damage Repair.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
minorCode 590.006/6-501.12-CCleaning and sanitizing

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Floor under and around cooking line soiled. Clean properly.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Boston Inspectional Services Department, Aug 17, 2026 · Original Source

Inspection

Aug 3, 2026

Failed

9 recorded violations

majorCode 590.006/6-301.12-PFOther

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

Handsink near warewashing area without paper towels. Provide.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Wiping cloths observed wet on counters. Store properly in asnitizer solution.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
majorCode 590.003/3-501.17-PFFood temperature

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Large amount of prepare food items inside the walk-in refrigerating unit without date-marking. Provide.

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.

More about food kept at an unsafe temperature
majorCode 590.004/4-301.11-PFFood temperature

Official wording

Cooling Heating and Holding Capacities-Equipment (Pf)

Inspector’s notes

Small refrigerater at cooking line out of order/broken. PIC stated repair is scheduled. Repair properly

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.

More about food kept at an unsafe temperature
majorCode 590.004/4-601.11-PFCleaning and sanitizing

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

Observed knifes stored soiled on magnetic strips. Claen and sanitize properly before storing away. Magnetic strips soiled and with some rust. Clean properly.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Slow water leak from the ceiling near prep area containt currently with bucket. Repair.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
minorCode 590.006/6-202.15-COther

Official wording

Outer Openings Protected (C)

Inspector’s notes

Rear exit door at lower level with gaps at the bottom. Provide a door sweep

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.006/6-501.11-CFacility maintenance

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Stairs going towards lower level with some damage Repair.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
minorCode 590.006/6-501.12-CCleaning and sanitizing

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Floor under and around cooking line soiled. Clean properly.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Boston Inspectional Services Department, Aug 3, 2026 · Original Source

Inspection

Oct 30, 2025

Passed

8 recorded violations

minorCode 590.003/3-302.11-COther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Inspector’s notes

walk in fridge /properly store all raw foods(chicken) below vegetables and ready to eat foods foods stored uncovered in units/properly cover all foods

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
majorCode 590.003/3-501.17-PFFood temperature

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Reach in Unit/ Properly date mark all ready to eat foods/Provide made/discard date to all food prepped before storing in the refrigerator

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.

More about food kept at an unsafe temperature
minorCode 590.004/4-202.18-CFacility maintenance

Official wording

Ventilation Hood Systems Filters (C)

Inspector’s notes

Observed hood Filter with grease build up clean to remove..

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
minorCode 590.006/6-101.11-COther

Official wording

Surface Characteristics-Indoor Areas (C)

Inspector’s notes

Multiples holes on the wall and ceiling in the basement/ Repair

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Kitchen floor observed with heavily grease build up under the Frylator/ clean to remove

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.006/6-201.17-CFacility maintenance

Official wording

Walls and Ceilings Attachments (C)

Inspector’s notes

Front door and rear door provide door sweep to remove all daylight /repair Repair ceiling tile in the basement/ clean ceiling vent in the restroom

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Observed large rodent droppings in basement in multiple rooms. Clean and saniitize surfaces provide IPM pest report to damien.yee@boston.gov 10/22/2025 Large Dropping still present in the basement under the shelving behing the chest freezer the the back room where the grease trap is. please increase the inspects and make anhy repairs to the walls and ceilings. Pic will need to fill the holes out in the basement and in the kitchen under the sink.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects
minorCode 590.006/6-501.114-CFacility maintenance

Official wording

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Basement back storage area is cluttered products. Discard unused or empty boxes and organize products so effective cleaning can be done. observed in need of organizing and cleaning to remove grease build up of the floor and debris/ Clean to remove

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Boston Inspectional Services Department, Oct 30, 2025 · Original Source

Inspection

Oct 22, 2025

Hearing scheduled

8 recorded violations

minorCode 590.003/3-302.11-COther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Inspector’s notes

walk in fridge /properly store all raw foods(chicken) below vegetables and ready to eat foods foods stored uncovered in units/properly cover all foods

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
majorCode 590.003/3-501.17-PFFood temperature

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Reach in Unit/ Properly date mark all ready to eat foods/Provide made/discard date to all food prepped before storing in the refrigerator

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.

More about food kept at an unsafe temperature
minorCode 590.004/4-202.18-CFacility maintenance

Official wording

Ventilation Hood Systems Filters (C)

Inspector’s notes

Observed hood Filter with grease build up clean to remove..

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
minorCode 590.006/6-101.11-COther

Official wording

Surface Characteristics-Indoor Areas (C)

Inspector’s notes

Multiples holes on the wall and ceiling in the basement/ Repair

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Kitchen floor observed with heavily grease build up under the Frylator/ clean to remove

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.006/6-201.17-CFacility maintenance

Official wording

Walls and Ceilings Attachments (C)

Inspector’s notes

Front door and rear door provide door sweep to remove all daylight /repair Repair ceiling tile in the basement/ clean ceiling vent in the restroom

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Observed large rodent droppings in basement in multiple rooms. Clean and saniitize surfaces provide IPM pest report to damien.yee@boston.gov 10/22/2025 Large Dropping still present in the basement under the shelving behing the chest freezer the the back room where the grease trap is. please increase the inspects and make anhy repairs to the walls and ceilings. Pic will need to fill the holes out in the basement and in the kitchen under the sink.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects
minorCode 590.006/6-501.114-CFacility maintenance

Official wording

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Basement back storage area is cluttered products. Discard unused or empty boxes and organize products so effective cleaning can be done. observed in need of organizing and cleaning to remove grease build up of the floor and debris/ Clean to remove

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Boston Inspectional Services Department, Oct 22, 2025 · Original Source

Inspection

Oct 17, 2025

Hearing scheduled

13 recorded violations

majorCode 590.002/2-501.11-PFCleaning and sanitizing

Official wording

Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector’s notes

Location has a V/D kit but it only contains bandages. Per the person in charge there are no procedures and no supplies to clean up a vomit or diarrhea event. Produce V/D procedures to use on premise and a clean up kit.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
majorCode 590.002(B)/2-102.11-PFOther

Official wording

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector’s notes

The person in charge who is a certified food protection manager could not name all the symptoms and none of the illnesses that require reporting for food workers; the person in charge could not give the correct minimum cooking temperatures for pork beef and seafood; the person in charge could not properly set up the three compartment sink to wash rinse and sanitize. The person in charge must be knowlegable about cooking temperatures and how to properly sanitize food contact surfaces.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Throughout the kitchen deli containers and bottles with ingredients removed from bulk are missing name labels; provide. Foods removed from bulk and moved to new containers must have name labels.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-303.12-COther

Official wording

Storage or Display of Food in Contact with Water or Ice (C)

Inspector’s notes

Observed bean sprouts stored in water at 67F. Discontinue this practice and store bean sprouts dry to prevent microorganism growth.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Multiple in use utensils stored inside 66F water observed deli cups used to scoop foods from bulk in kitchen; store utensils in 135F or above water or in cool running water or in or on a dry sanitized surface; discontinue use of scoops without handles to prevent contamination by hands.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

In the kitchen observed multpile TCS foods stored at ambient temperatures outside of mechanical refrigeration. All items per PIC had been prepared at around 11am today and directed employees to put them into refrigeration to get to 41F or below. Cold store TCS items at or below 41F. Cucumbers 66F/Napa cabbage 57F.

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.

More about food kept at an unsafe temperature
minorCode 590.004/4-101.11-CFacility maintenance

Official wording

Characteristics-Materials for Construction and Repair (C)

Inspector’s notes

Observed deli containers used to store foods and ingredients. Discontinue use of deli containers and use containers that are durable cleanable and nonporous.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
minorCode 590.004/4-204.112-CFood temperature

Official wording

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

Multiple refrigerators and the walkin cooler in the basement lack internal thermometers; provide.

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.

More about food kept at an unsafe temperature
minorCode 590.004/4-501.11-CEquipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Multiple gaskets for refigerators and freezers are damaged throughout the establishment; repair or replace. Tiles in the basement where the sinks are are damaged or missing; repair or replace. The restroom door for employees is not self-closing; repair or replace. The wood floor below the ice machine is in disrepair; repair or replace.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
minorCode 590.004/4-601.11-CCleaning and sanitizing

Official wording

(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)

Inspector’s notes

Interior of ice machine has pink slime; floors and walls of kitchen have encrusted grease stains and soils; drop ceiling is rotting with black mold like substance in dry storage area in basement. Clean and sanitize surfaces or repair and replace.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
majorCode 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Observed an employee washing dishes in the kitchen hand sink. Person in charge directed the employee to stop washing dishes in the hand sink and to clean and sanitize the hand sink. Hand sinks can only be used to wash hands.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems
minorCode 590.005/5-501.17-COther

Official wording

Toilet Room Receptacle Covered (C)

Inspector’s notes

In the employee restroom the wast receptacle does not have a cover; provide.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Observed large rodent droppings in basement in multiple rooms. Clean and saniitize surfaces provide IPM pest report to damien.yee@boston.gov

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Boston Inspectional Services Department, Oct 17, 2025 · Original Source

Inspection

Oct 8, 2025

Failed

13 recorded violations

majorCode 590.002/2-501.11-PFCleaning and sanitizing

Official wording

Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector’s notes

Location has a V/D kit but it only contains bandages. Per the person in charge there are no procedures and no supplies to clean up a vomit or diarrhea event. Produce V/D procedures to use on premise and a clean up kit.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
majorCode 590.002(B)/2-102.11-PFOther

Official wording

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector’s notes

The person in charge who is a certified food protection manager could not name all the symptoms and none of the illnesses that require reporting for food workers; the person in charge could not give the correct minimum cooking temperatures for pork beef and seafood; the person in charge could not properly set up the three compartment sink to wash rinse and sanitize. The person in charge must be knowlegable about cooking temperatures and how to properly sanitize food contact surfaces.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Throughout the kitchen deli containers and bottles with ingredients removed from bulk are missing name labels; provide. Foods removed from bulk and moved to new containers must have name labels.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-303.12-COther

Official wording

Storage or Display of Food in Contact with Water or Ice (C)

Inspector’s notes

Observed bean sprouts stored in water at 67F. Discontinue this practice and store bean sprouts dry to prevent microorganism growth.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Multiple in use utensils stored inside 66F water observed deli cups used to scoop foods from bulk in kitchen; store utensils in 135F or above water or in cool running water or in or on a dry sanitized surface; discontinue use of scoops without handles to prevent contamination by hands.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

In the kitchen observed multpile TCS foods stored at ambient temperatures outside of mechanical refrigeration. All items per PIC had been prepared at around 11am today and directed employees to put them into refrigeration to get to 41F or below. Cold store TCS items at or below 41F. Cucumbers 66F/Napa cabbage 57F.

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.

More about food kept at an unsafe temperature
minorCode 590.004/4-101.11-CFacility maintenance

Official wording

Characteristics-Materials for Construction and Repair (C)

Inspector’s notes

Observed deli containers used to store foods and ingredients. Discontinue use of deli containers and use containers that are durable cleanable and nonporous.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
minorCode 590.004/4-204.112-CFood temperature

Official wording

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

Multiple refrigerators and the walkin cooler in the basement lack internal thermometers; provide.

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.

More about food kept at an unsafe temperature
minorCode 590.004/4-501.11-CEquipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Multiple gaskets for refigerators and freezers are damaged throughout the establishment; repair or replace. Tiles in the basement where the sinks are are damaged or missing; repair or replace. The restroom door for employees is not self-closing; repair or replace. The wood floor below the ice machine is in disrepair; repair or replace.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
minorCode 590.004/4-601.11-CCleaning and sanitizing

Official wording

(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)

Inspector’s notes

Interior of ice machine has pink slime; floors and walls of kitchen have encrusted grease stains and soils; drop ceiling is rotting with black mold like substance in dry storage area in basement. Clean and sanitize surfaces or repair and replace.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
majorCode 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Observed an employee washing dishes in the kitchen hand sink. Person in charge directed the employee to stop washing dishes in the hand sink and to clean and sanitize the hand sink. Hand sinks can only be used to wash hands.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems
minorCode 590.005/5-501.17-COther

Official wording

Toilet Room Receptacle Covered (C)

Inspector’s notes

In the employee restroom the wast receptacle does not have a cover; provide.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Observed large rodent droppings in basement in multiple rooms. Clean and saniitize surfaces provide IPM pest report to damien.yee@boston.gov

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Boston Inspectional Services Department, Oct 8, 2025 · Original Source

Inspection

May 6, 2025

Passed

8 recorded violations

criticalCode 590.003/3-302.11-POther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Old chicken boxes used to store produce and cardboard for to go orders. Discard chicken boxes and cut cardboard. Discontinue using old chikcen boxes for storage. Assume boxes are contaminated and must be discarded. Corrected on site

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-303.12-COther

Official wording

Storage or Display of Food in Contact with Water or Ice (C)

Inspector’s notes

Bean sprouts stored in water. Water discarded. Store bean sprouts dry to prevent bacterial growth.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Rice spoon stored in 68F water. Store spoon clean and dry or in water over 135F.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Bean sprouts at 60F at cook station. Moved to regrigerator. Store bean sprouts in refrigerator at all times.

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.

More about food kept at an unsafe temperature
majorCode 590.003/3-501.17-PFFood temperature

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Prepped sauces without dates. Date all house-made sauces for use within 7 days.

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.

More about food kept at an unsafe temperature
minorCode 590.004/4-101.19-CCleaning and sanitizing

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

Unfinished soiled wood holding up ice machine. Soiled wooden panel under rice cookers Discard wood. Use materials that are durable and non-absorbent.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Soils and debris behind chest freezer in basement and under basement shelving. Clean to avoid attracting pests.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.006/6-202.15-COther

Official wording

Outer Openings Protected (C)

Inspector’s notes

Day light visible under back door. Replace door sweep or repair threshold to prevent pests from entering.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, May 6, 2025 · Original Source

Inspection

Apr 28, 2025

Failed

8 recorded violations

criticalCode 590.003/3-302.11-POther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Old chicken boxes used to store produce and cardboard for to go orders. Discard chicken boxes and cut cardboard. Discontinue using old chikcen boxes for storage. Assume boxes are contaminated and must be discarded. Corrected on site

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-303.12-COther

Official wording

Storage or Display of Food in Contact with Water or Ice (C)

Inspector’s notes

Bean sprouts stored in water. Water discarded. Store bean sprouts dry to prevent bacterial growth.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Rice spoon stored in 68F water. Store spoon clean and dry or in water over 135F.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Bean sprouts at 60F at cook station. Moved to regrigerator. Store bean sprouts in refrigerator at all times.

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.

More about food kept at an unsafe temperature
majorCode 590.003/3-501.17-PFFood temperature

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Prepped sauces without dates. Date all house-made sauces for use within 7 days.

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.

More about food kept at an unsafe temperature
minorCode 590.004/4-101.19-CCleaning and sanitizing

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

Unfinished soiled wood holding up ice machine. Soiled wooden panel under rice cookers Discard wood. Use materials that are durable and non-absorbent.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Soils and debris behind chest freezer in basement and under basement shelving. Clean to avoid attracting pests.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.006/6-202.15-COther

Official wording

Outer Openings Protected (C)

Inspector’s notes

Day light visible under back door. Replace door sweep or repair threshold to prevent pests from entering.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Apr 28, 2025 · Original Source

Inspection

Oct 28, 2024

Passed

11 recorded violations

majorCode 590.002(B)/2-102.11-PFOther

Official wording

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector’s notes

Priority violations noted on inspection report- Review with all staff

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Squeeze bottle and containers throughout the kitchen with no labeling- Provide

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Bowls being used as scopops in bulk food containers- Provide scoops with handles

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
criticalCode 590.003/3-401.11-PFood temperature

Official wording

Raw Animal Foods-Cooking (P)

Inspector’s notes

Partially cooked chicken in the lift top refrigeration unit at the cookline Verified at the time of the inspection that the product was partially cooked prior to the inspection Products shall be fully cooked to proper temperatures- Removed and placed on stove and reheated to 171F

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.

More about food kept at an unsafe temperature
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Preportioned disposible containers of cut vegetables were stacked on op of a blocked handsink and in the ift top refrigeration unit with a temperature of 55F Per the PIC the products are preportioned for use during lunch less than an hour prior to the inspection Products shall be held in refrigeration at 41F or below Whole shell raw eggs stored on cart at cookline at 50F- Placed in refrigeration at 39F during the inspection

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.

More about food kept at an unsafe temperature
majorCode 590.004/4-601.11-PFCleaning and sanitizing

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

Interior panel of ice machine at service counter with black mold like buildup- Clean with proper frequency and maintain cleaning schedule

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Exteriors of bulkfood containers interiors and exteriors of refrigeration with dried on food soils Floor of walkin with soils Top of all cooking equipment with encrusted black buildup Clean exteriors of all equipment with proper frequency

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
majorCode 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Handwashing sink at the cookline was covered with wood to create a shelf to hold products- All handsink shall be maintained clear for use Corrected at the time of the inspection Additional sink located on the opposite side of the kitchen where proper handwashing was observed

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems
minorCode 590.006/6-202.15-COther

Official wording

Outer Openings Protected (C)

Inspector’s notes

Space noted at the bottom of the door at the rear of the establishment leading to the boiler room- Provide door sweep to properly close

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.006/6-501.11-CFacility maintenance

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Multiple areas of flooring leading to the back kitchen damaged and pieces of laminate floor are missing- Repair to ensure surface is smooth durable nonpourous and cleanable

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
majorCode 590.007/7-102.11-PFOther

Official wording

Common Name-Working Containers (Pf)

Inspector’s notes

Soap stored in an unmarked bottle at the dishwasher with no labeling- Provide

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Oct 28, 2024 · Original Source

Inspection

Oct 18, 2024

Failed

11 recorded violations

majorCode 590.002(B)/2-102.11-PFOther

Official wording

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector’s notes

Priority violations noted on inspection report- Review with all staff

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Squeeze bottle and containers throughout the kitchen with no labeling- Provide

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Bowls being used as scopops in bulk food containers- Provide scoops with handles

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
criticalCode 590.003/3-401.11-PFood temperature

Official wording

Raw Animal Foods-Cooking (P)

Inspector’s notes

Partially cooked chicken in the lift top refrigeration unit at the cookline Verified at the time of the inspection that the product was partially cooked prior to the inspection Products shall be fully cooked to proper temperatures- Removed and placed on stove and reheated to 171F

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.

More about food kept at an unsafe temperature
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Preportioned disposible containers of cut vegetables were stacked on op of a blocked handsink and in the ift top refrigeration unit with a temperature of 55F Per the PIC the products are preportioned for use during lunch less than an hour prior to the inspection Products shall be held in refrigeration at 41F or below Whole shell raw eggs stored on cart at cookline at 50F- Placed in refrigeration at 39F during the inspection

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.

More about food kept at an unsafe temperature
majorCode 590.004/4-601.11-PFCleaning and sanitizing

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

Interior panel of ice machine at service counter with black mold like buildup- Clean with proper frequency and maintain cleaning schedule

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Exteriors of bulkfood containers interiors and exteriors of refrigeration with dried on food soils Floor of walkin with soils Top of all cooking equipment with encrusted black buildup Clean exteriors of all equipment with proper frequency

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
majorCode 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Handwashing sink at the cookline was covered with wood to create a shelf to hold products- All handsink shall be maintained clear for use Corrected at the time of the inspection Additional sink located on the opposite side of the kitchen where proper handwashing was observed

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems
minorCode 590.006/6-202.15-COther

Official wording

Outer Openings Protected (C)

Inspector’s notes

Space noted at the bottom of the door at the rear of the establishment leading to the boiler room- Provide door sweep to properly close

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.006/6-501.11-CFacility maintenance

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Multiple areas of flooring leading to the back kitchen damaged and pieces of laminate floor are missing- Repair to ensure surface is smooth durable nonpourous and cleanable

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
majorCode 590.007/7-102.11-PFOther

Official wording

Common Name-Working Containers (Pf)

Inspector’s notes

Soap stored in an unmarked bottle at the dishwasher with no labeling- Provide

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Oct 18, 2024 · Original Source

Inspection

Jan 3, 2024

Not required

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source

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