Inspection
Jul 31, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 31, 2026 · Original Source
Eating & Drinking w/ Take Out · Boston, MA
Casa Bonita Mexican Grill
1033 Massachusetts Av
Last inspected Jul 31, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
11 inspectionsInspection
Apr 24, 2026
Failed
3 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Ensure acting PIC on site has a current copy of their food safety and allergen awareness certifications on site
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesmajorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Any pre-packaged foods made in house and are available for retail sale will need to have proper labels to properly indentify the contents
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsmajorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Several menu items offered under cooked are missing the proper consumer advisory
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 temperatureOfficial record from Boston Inspectional Services Department, Apr 24, 2026 · Original Source
Inspection
Oct 24, 2025
Passed
3 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Establishment must designate a CFPM staff to be on site for all hours of operation to overseas safe operation of the establishment.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesmajorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
CFPM to train staff on reheating procedure.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-403.11-PFood temperature
Official wording
Reheating for Hot Holding (P)
Inspector’s notes
Mexican rice 85F stored in the rice cooker for reheating. Per PIC the rice was in the rice cooker for 20minutes prior to the inspection process. PIC voluntarily discard the mexican rice. (corrected on site) Discussed proper reheating procedure with PIC. CFPM to retrain staff on reheating procedures (where how and final temperature)
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 temperatureOfficial record from Boston Inspectional Services Department, Oct 24, 2025 · Original Source
Inspection
Oct 17, 2025
Failed
3 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Establishment must designate a CFPM staff to be on site for all hours of operation to overseas safe operation of the establishment.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesmajorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
CFPM to train staff on reheating procedure.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-403.11-PFood temperature
Official wording
Reheating for Hot Holding (P)
Inspector’s notes
Mexican rice 85F stored in the rice cooker for reheating. Per PIC the rice was in the rice cooker for 20minutes prior to the inspection process. PIC voluntarily discard the mexican rice. (corrected on site) Discussed proper reheating procedure with PIC. CFPM to retrain staff on reheating procedures (where how and final temperature)
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 temperatureOfficial record from Boston Inspectional Services Department, Oct 17, 2025 · Original Source
Inspection
Sep 24, 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
On compliance visit inside the walkin observed raw chicken stored directly next to cooked rice and directly above cooked chorizo and raw chicken stored directly next to raw ground beef. Store foods by their cooking temperatures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-501.15-CFood temperature
Official wording
(B) Cooling Methods (C)
Inspector’s notes
9/18/25: On compliance visit there was chopped lettuce per PIC was cooling in the walkin that had been taken off the cold line but the hotel pans were covered. Cool foods using proper methods.
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 temperaturecriticalCode 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
On the serving line queso fresco was temped at 44F and shredded lettuce was temped at 53F. Hold TCS at or below 41F. 9/18/25: On compliance visit chopped lettuce on the line was 55F. PIC had staff removed lettuce to walkin to cool.
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 temperaturecriticalCode 590.004/4-703.11-PChemicals
Official wording
Hot Water and Chemical-Methods (P)
Inspector’s notes
On compliance visit observed employee dunking cleaned and washed wares in the sanitizer basin of the three compartment sink for less than the 60 second contact time directed by the location's sanitizer which calls for at least 60 seconds of contact time to properly sanitize. Retrain staff on how to correctly wash rinse and sanitize at the three compartment sink.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelycriticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the prep sink there is no air gap. Have a licensed plumber submit a report on cost and viability of installing an air gap at the prep sink and pull proper permits. 9/18/25: On compliance visit there was plumbing work done but it is an air brake. PIC states they will contact the plumber pull permits and do work to have a proper air gap installed.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode 590.005/5-501.113-COther
Official wording
Covering Receptacles (C)
Inspector’s notes
Exterior trash receptacle has doors open on top and on the side. Ensure doors for trash receptacle are closed at all times. 9/18/25: On compliance visit the PIC states they have contacted their trash removal company to replace their dumpster as the doors are broken.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.005/5-501.115-CFacility maintenance
Official wording
Maintaining Refuse Areas and Enclosures (C)
Inspector’s notes
At the outside refuse area there is excessive dumped items next to the dumpster and a trash bag stored on top of discarded items. Clean area of excess items to disuade pests. 9/18/25: On compliance visit PIC states they will have a discussion with their landlord because they items stored on the ground next to their dumpster is not theirs and will have it removed by the landlord or the owner of the dumped items.
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 issuesminorCode 590.006/6-202.15-COther
Official wording
Outer Openings Protected (C)
Inspector’s notes
There is a gap in the front door where sunlight is visible through. Provide a door sweep or repair doors so that no light is visible to prevent pest entry. 9/18/25: On compliance visit per PIC they have purchased a door sweep but it has yet to arrive or be installed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Sep 24, 2025 · Original Source
Inspection
Sep 18, 2025
Hearing scheduled
20 recorded violations
majorCode 590.002/2-102.11-PFOther
Official wording
(C)(2) (3) and (17) Demonstration (Pf)
Inspector’s notes
Person in charge could not answer questions about foodborne illnesses or prevention of foodborne illnesses. Person in charge and staff must be knowledgable about when to restrict or exclude staff based on symptoms.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 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 cleanup kit but procedures are limited and there is no caution tape. Provide caution tape and detailed procedures on how to clean up a V/D event.
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 problemsmajorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
There are multiple risk based violations from today's inspection. Provide a certified food protection manager that is on site that is knowledgable that can monitor and train staff. Per PIC who is a CFPM on phone they are on site 1-3 hours per day. Staff must be able to take corrective actions as the health inspector had to take corrective actions for at risk foods during today's inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
On compliance visit inside the walkin observed raw chicken stored directly next to cooked rice and directly above cooked chorizo and raw chicken stored directly next to raw ground beef. Store foods by their cooking temperatures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
In two ice containers the handles of the ice scoops are stored so that they are touching the ice. Store scoops so that the handles are not touching food.
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 issuesminorCode 590.003/3-501.15-CFood temperature
Official wording
(B) Cooling Methods (C)
Inspector’s notes
9/18/25: On compliance visit there was chopped lettuce per PIC was cooling in the walkin that had been taken off the cold line but the hotel pans were covered. Cool foods using proper methods.
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 temperaturecriticalCode 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
On the serving line queso fresco was temped at 44F and shredded lettuce was temped at 53F. Hold TCS at or below 41F. 9/18/25: On compliance visit chopped lettuce on the line was 55F. PIC had staff removed lettuce to walkin to cool.
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 temperaturecriticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
There was queso inside a hot holding device on the serving line that temped at 128F. Hold hot TCS at or above 135F.
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 temperaturecriticalCode 590.004/4-501.114-PChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
At the red bucket on the floor underneath the front hand sink there are cloths stored in the liquid and the liquid tested at 0ppm with the sanitizer strips from the restaurant. Sanitizer should be at 200ppm per the instructions on the locaton's sanitizer directions.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floors of the walkin cooler are heavily soiled. Clean and sanitize of soils.
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 problemscriticalCode 590.004/4-703.11-PChemicals
Official wording
Hot Water and Chemical-Methods (P)
Inspector’s notes
On compliance visit observed employee dunking cleaned and washed wares in the sanitizer basin of the three compartment sink for less than the 60 second contact time directed by the location's sanitizer which calls for at least 60 seconds of contact time to properly sanitize. Retrain staff on how to correctly wash rinse and sanitize at the three compartment sink.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode 590.004/4-903.11-C1Equipment and utensils
Official wording
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s notes
In the prep area utensils and food contact items are stored upright that allows for contamination. Store cleaned and sanitized wares inverted so that they are protected by contamination.
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 issuesmajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
At the hand sink next to the warewashing area there was dumped food inside the basin of the hand sink. Hand sinks must be used for only hand washing and nothing else.
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 problemscriticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the prep sink there is no air gap. Have a licensed plumber submit a report on cost and viability of installing an air gap at the prep sink and pull proper permits. 9/18/25: On compliance visit there was plumbing work done but it is an air brake. PIC states they will contact the plumber pull permits and do work to have a proper air gap installed.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode 590.005/5-501.113-COther
Official wording
Covering Receptacles (C)
Inspector’s notes
Exterior trash receptacle has doors open on top and on the side. Ensure doors for trash receptacle are closed at all times. 9/18/25: On compliance visit the PIC states they have contacted their trash removal company to replace their dumpster as the doors are broken.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.005/5-501.115-CFacility maintenance
Official wording
Maintaining Refuse Areas and Enclosures (C)
Inspector’s notes
At the outside refuse area there is excessive dumped items next to the dumpster and a trash bag stored on top of discarded items. Clean area of excess items to disuade pests. 9/18/25: On compliance visit PIC states they will have a discussion with their landlord because they items stored on the ground next to their dumpster is not theirs and will have it removed by the landlord or the owner of the dumped items.
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 issuesminorCode 590.006/6-202.15-COther
Official wording
Outer Openings Protected (C)
Inspector’s notes
There is a gap in the front door where sunlight is visible through. Provide a door sweep or repair doors so that no light is visible to prevent pest entry. 9/18/25: On compliance visit per PIC they have purchased a door sweep but it has yet to arrive or be installed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-301.14-CHandwashing
Official wording
Handwashing Signage (C)
Inspector’s notes
In the unisex restroom there is no employee must wash hands signage. Provide proper hand washing signage at all hand sinks.
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 problemsmajorCode 590.007/7-102.11-PFOther
Official wording
Common Name-Working Containers (Pf)
Inspector’s notes
Inside the mop closet there was a spray bottle with blue liquid in it but was unlabled. Label in use containers with chemicals after moving from bulk containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.007/7-204.11-PChemicals
Official wording
Sanitizers Criteria-Chemicals (P)
Inspector’s notes
In a red sanitizer bucket under the hot line using the location's test strips it tested over 400ppm. Per the location's instructions on their sanitizer bottle ppm of the sanitizer should be 200ppm.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Boston Inspectional Services Department, Sep 18, 2025 · Original Source
Inspection
Sep 15, 2025
Failed
18 recorded violations
majorCode 590.002/2-102.11-PFOther
Official wording
(C)(2) (3) and (17) Demonstration (Pf)
Inspector’s notes
Person in charge could not answer questions about foodborne illnesses or prevention of foodborne illnesses. Person in charge and staff must be knowledgable about when to restrict or exclude staff based on symptoms.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 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 cleanup kit but procedures are limited and there is no caution tape. Provide caution tape and detailed procedures on how to clean up a V/D event.
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 problemsmajorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
There are multiple risk based violations from today's inspection. Provide a certified food protection manager that is on site that is knowledgable that can monitor and train staff. Per PIC who is a CFPM on phone they are on site 1-3 hours per day. Staff must be able to take corrective actions as the health inspector had to take corrective actions for at risk foods during today's inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
In two ice containers the handles of the ice scoops are stored so that they are touching the ice. Store scoops so that the handles are not touching food.
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 issuesminorCode 590.003/3-501.15-CFood temperature
Official wording
(B) Cooling Methods (C)
Inspector’s notes
When in the walkin I observed cooling pork in hotel pans that were covered. I instructed the staff to uncover the hotel pans so the pork could properly cool. Cool foods in shallow pans loosely or uncovered for proper cooling. There was cooked rice inside an oven that was temped at 72F that had been cooked earlier in the morning. Cool TCS foods properly to prevent foodborne illnesses. The cooked rice was discarded voluntarily by the person in charge and denatured.
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 temperaturecriticalCode 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
On the serving line queso fresco was temped at 44F and shredded lettuce was temped at 53F. Hold TCS at or 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.
More about food kept at an unsafe temperaturecriticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
There was queso inside a hot holding device on the serving line that temped at 128F. Hold hot TCS at or above 135F.
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 temperaturecriticalCode 590.004/4-501.114-PChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
At the red bucket on the floor underneath the front hand sink there are cloths stored in the liquid and the liquid tested at 0ppm with the sanitizer strips from the restaurant. Sanitizer should be at 200ppm per the instructions on the locaton's sanitizer directions.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floors of the walkin cooler are heavily soiled. Clean and sanitize of soils.
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 problemsminorCode 590.004/4-903.11-C1Equipment and utensils
Official wording
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s notes
In the prep area utensils and food contact items are stored upright that allows for contamination. Store cleaned and sanitized wares inverted so that they are protected by contamination.
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 issuesmajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
At the hand sink next to the warewashing area there was dumped food inside the basin of the hand sink. Hand sinks must be used for only hand washing and nothing else.
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 problemscriticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the prep sink there is no air gap. Have a licensed plumber submit a report on cost and viability of installing an air gap at the prep sink and pull proper permits.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode 590.005/5-501.113-COther
Official wording
Covering Receptacles (C)
Inspector’s notes
Exterior trash receptacle has doors open on top and on the side. Ensure doors for trash receptacle are closed at all times.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.005/5-501.115-CFacility maintenance
Official wording
Maintaining Refuse Areas and Enclosures (C)
Inspector’s notes
At the outside refuse area there is excessive dumped items next to the dumpster and a trash bag stored on top of discarded items. Clean area of excess items to disuade pests.
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 issuesminorCode 590.006/6-202.15-COther
Official wording
Outer Openings Protected (C)
Inspector’s notes
There is a gap in the front door where sunlight is visible through. Provide a door sweep or repair doors so that no light is visible to prevent pest entry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-301.14-CHandwashing
Official wording
Handwashing Signage (C)
Inspector’s notes
In the unisex restroom there is no employee must wash hands signage. Provide proper hand washing signage at all hand sinks.
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 problemsmajorCode 590.007/7-102.11-PFOther
Official wording
Common Name-Working Containers (Pf)
Inspector’s notes
Inside the mop closet there was a spray bottle with blue liquid in it but was unlabled. Label in use containers with chemicals after moving from bulk containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.007/7-204.11-PChemicals
Official wording
Sanitizers Criteria-Chemicals (P)
Inspector’s notes
In a red sanitizer bucket under the hot line using the location's test strips it tested over 400ppm. Per the location's instructions on their sanitizer bottle ppm of the sanitizer should be 200ppm.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Boston Inspectional Services Department, Sep 15, 2025 · Original Source
Inspection
Apr 16, 2025
Passed
2 recorded violations
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Observed no sanitizing solution test strips for Quats sanitizer used in 3 bay compartment sink. Provide and maintain on site
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 problemsmajorCode 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 mold-like substance inside ice machine. Clean to remove all mold-like substances along white panel.
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 problemsOfficial record from Boston Inspectional Services Department, Apr 16, 2025 · Original Source
Inspection
Apr 10, 2025
Failed
2 recorded violations
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Observed no sanitizing solution test strips for Quats sanitizer used in 3 bay compartment sink. Provide and maintain on site
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 problemsmajorCode 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 mold-like substance inside ice machine. Clean to remove all mold-like substances along white panel.
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 problemsOfficial record from Boston Inspectional Services Department, Apr 10, 2025 · Original Source
Inspection
Sep 12, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 12, 2024 · Original Source
Inspection
Apr 4, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Apr 4, 2024 · Original Source