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Eating & Drinking · Boston, MA

Chinatown Cafe

262 Harrison Av

Last inspected Mar 19, 2026 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

13 inspections

Inspection

Mar 19, 2026

Passed

10 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

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

Inspector’s notes

Provide labels on all the bulk storage containers.

In plain English

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

More about other finding
minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Food storage observed on the floor infront of the mop sink.Discontinue.provide a designated location for storage elevate at least 6 inches off the ground.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean the wire rack shelving units to remove soils & food debris

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

The prep station handsink was blocked with rolling racks & equipment.Discontinue. Handsink must remain accessible for proper handwashing. PIC correcting

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
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage

Official wording

Backflow Prevention (P)

Inspector’s notes

Provide an air gap at the 2 bay prep sink

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 problems
minorCode 590.006/6-201.17-CFacility maintenance

Official wording

Walls and Ceilings Attachments (C)

Inspector’s notes

Clean the ceiling fan in the rest room to remove dust buildup Clean the ceiling tiles above the front counter to remove dust buildup.

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

Mouse droppings observed in the dining room electrical closet.Provide a full pest report upon re-inspection. Clean/sanitize the location

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 590.006/6-501.13-CCleaning and sanitizing

Official wording

Cleaning Floors Dustless Methods (C)

Inspector’s notes

Clean the floors throughout to remove soils/food debris

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 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

The hood sticker was observed expired on 1.6.26.Provide a proper hood cleaning from a licensed company.Post the new sticker.

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
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

The posted Allergen awareness certificate has expired.Provide a current certificate from a full time employee.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Boston Inspectional Services Department, Mar 19, 2026 · Original Source

Inspection

Mar 3, 2026

Failed

10 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

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

Inspector’s notes

Provide labels on all the bulk storage containers.

In plain English

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

More about other finding
minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Food storage observed on the floor infront of the mop sink.Discontinue.provide a designated location for storage elevate at least 6 inches off the ground.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean the wire rack shelving units to remove soils & food debris

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

The prep station handsink was blocked with rolling racks & equipment.Discontinue. Handsink must remain accessible for proper handwashing. PIC correcting

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
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage

Official wording

Backflow Prevention (P)

Inspector’s notes

Provide an air gap at the 2 bay prep sink

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 problems
minorCode 590.006/6-201.17-CFacility maintenance

Official wording

Walls and Ceilings Attachments (C)

Inspector’s notes

Clean the ceiling fan in the rest room to remove dust buildup Clean the ceiling tiles above the front counter to remove dust buildup.

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

Mouse droppings observed in the dining room electrical closet.Provide a full pest report upon re-inspection. Clean/sanitize the location

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 590.006/6-501.13-CCleaning and sanitizing

Official wording

Cleaning Floors Dustless Methods (C)

Inspector’s notes

Clean the floors throughout to remove soils/food debris

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 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

The hood sticker was observed expired on 1.6.26.Provide a proper hood cleaning from a licensed company.Post the new sticker.

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
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

The posted Allergen awareness certificate has expired.Provide a current certificate from a full time employee.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

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

Inspection

Jan 5, 2026

Passed

2 recorded violations

minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Wiping cloths observed not stored in sanitizing solution. Store wiping cloths in sanitizer to prevent cross contamination.

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
criticalCode 590.003/3-403.11-PFood temperature

Official wording

Reheating for Hot Holding (P)

Inspector’s notes

Cooked rice reheating at 120F for more than 2 hours. Discarded by PIC. Cook rice daily or cool and hold cold cooked rice for fried rice.

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

Official record from Boston Inspectional Services Department, Jan 5, 2026 · Original Source

Inspection

Dec 30, 2025

Failed

2 recorded violations

minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Wiping cloths observed not stored in sanitizing solution. Store wiping cloths in sanitizer to prevent cross contamination.

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
criticalCode 590.003/3-403.11-PFood temperature

Official wording

Reheating for Hot Holding (P)

Inspector’s notes

Cooked rice reheating at 120F for more than 2 hours. Discarded by PIC. Cook rice daily or cool and hold cold cooked rice for fried rice.

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

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

Inspection

Jul 23, 2025

Passed

8 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Knives observed being stopred in between 3 bay sink and wall. Discontinue and store all knives in a clean and protected manner.

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 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing 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
minorCode 590.003/3-305.12-COther

Official wording

Food Storage Prohibited Areas (C)

Inspector’s notes

Carton of eggs meats and other foods observed being stored on the ground of the walk-in cooler. Discontinue and ensure all foods are being stored a minimum of 6 inches off the ground.

In plain English

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

More about other finding
minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Cooked ribs observed hanging from a stainless steel rack and coming in contact with what appears to be a rust like substance. Discontinue and store all foods in a clean and protected manner.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
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

Fresh baby sprouts being left out at room temperature (59F). Discontinue and ensure all TCS foods are being maintained at below 41F. Baby sprouts were placed under refrigeration at the time of 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

Battering basket osberved inside of the walk-in cooler with heavy cacked on foods. 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 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Exterior of bulk food bins with visibly soiled and with cacked on foods. 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 590.006/6-501.111-CPests

Official wording

Controlling Pests (C)

Inspector’s notes

Evidence of what appears to be rodent droppings observed in the back storage/preparation area. Address and provide an additional pest control report for the re-inspection.

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, Jul 23, 2025 · Original Source

Inspection

Jul 14, 2025

Failed

8 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Knives observed being stopred in between 3 bay sink and wall. Discontinue and store all knives in a clean and protected manner.

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 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing 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
minorCode 590.003/3-305.12-COther

Official wording

Food Storage Prohibited Areas (C)

Inspector’s notes

Carton of eggs meats and other foods observed being stored on the ground of the walk-in cooler. Discontinue and ensure all foods are being stored a minimum of 6 inches off the ground.

In plain English

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

More about other finding
minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Cooked ribs observed hanging from a stainless steel rack and coming in contact with what appears to be a rust like substance. Discontinue and store all foods in a clean and protected manner.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
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

Fresh baby sprouts being left out at room temperature (59F). Discontinue and ensure all TCS foods are being maintained at below 41F. Baby sprouts were placed under refrigeration at the time of 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

Battering basket osberved inside of the walk-in cooler with heavy cacked on foods. 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 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Exterior of bulk food bins with visibly soiled and with cacked on foods. 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 590.006/6-501.111-CPests

Official wording

Controlling Pests (C)

Inspector’s notes

Evidence of what appears to be rodent droppings observed in the back storage/preparation area. Address and provide an additional pest control report for the re-inspection.

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, Jul 14, 2025 · Original Source

Inspection

Jun 4, 2025

Passed

8 recorded violations

minorCode 590.002(C)/2-102.12-CPermits, training, and postings

Official wording

(A) Certified Food Protection Manager (C)

Inspector’s notes

No one on site with a current Food Allergen Certification. Provide.

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 issues
minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing 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
minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Cooked Peking ducks observed being cooled in the main dining area. Discontinue and ensure all food prepration is being done in a clean and prtoected area.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
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

Pre-made bowls of fresh baby sprouts with elevated temperatures of 53F. Discontinue and ensure all TCS foods are being maintained at 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 temperature
minorCode 590.004/4-202.16-CCleaning and sanitizing

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

Drawer near the rear exit where knives are being stored visibly soiled and with what appears to br rust. Replace drawer. Light out above stove top. 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 590.004/4-302.14-PFCleaning and sanitizing

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

No test strips at the time of the inspection. Provide.

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

Storage racks in the rear of the kitchen visibly soiled and with food debris. Clean to remove all. Interior of the 2 door coolers at the near the 2 upright Broilers visibly soiled and with food debris. Clean to remove. Fan covers of the walk-in cooler visibly soiled. Clean to remove. Storage racks inside of the walk-in cooler visibly soiled and with a rust like substance. Clean to remove and resurface or 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
minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Pipe under the 2 bay sink is leaking. Address and make any necessary repairs.

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, Jun 4, 2025 · Original Source

Inspection

May 23, 2025

Failed

8 recorded violations

minorCode 590.002(C)/2-102.12-CPermits, training, and postings

Official wording

(A) Certified Food Protection Manager (C)

Inspector’s notes

No one on site with a current Food Allergen Certification. Provide.

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 issues
minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing 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
minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Cooked Peking ducks observed being cooled in the main dining area. Discontinue and ensure all food prepration is being done in a clean and prtoected area.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
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

Pre-made bowls of fresh baby sprouts with elevated temperatures of 53F. Discontinue and ensure all TCS foods are being maintained at 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 temperature
minorCode 590.004/4-202.16-CCleaning and sanitizing

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

Drawer near the rear exit where knives are being stored visibly soiled and with what appears to br rust. Replace drawer. Light out above stove top. 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 590.004/4-302.14-PFCleaning and sanitizing

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

No test strips at the time of the inspection. Provide.

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

Storage racks in the rear of the kitchen visibly soiled and with food debris. Clean to remove all. Interior of the 2 door coolers at the near the 2 upright Broilers visibly soiled and with food debris. Clean to remove. Fan covers of the walk-in cooler visibly soiled. Clean to remove. Storage racks inside of the walk-in cooler visibly soiled and with a rust like substance. Clean to remove and resurface or 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
minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Pioe under the 2 bay sink is leaking. Address and make any necessary repairs.

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, May 23, 2025 · Original Source

Inspection

Sep 20, 2024

Passed

1 recorded violation

minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood sticker obsevred expired. Schedule cleaning appointment.

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, Sep 20, 2024 · Original Source

Inspection

Sep 12, 2024

Failed (extension granted)

11 recorded violations

minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Food items stored on ground in walk in cooler. Elevate to prevent potential contamination.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
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 in bag on top of the production line at 61F. Person in charge removed and returned to refrigeration. Hold cold foods 41F or below.

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

Multiple foods in walk in cooler without date marking. Date mark foods held longer than 24 hours.

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 590.004/4-204.112-CFood temperature

Official wording

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

Provide thermometer in walk in cooler.

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 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Floors in bathroom are soiled. Floors in dining room are soiled with build up. Floors in production line are soiled. Food debris on shelfing in back of house. Clean to remove all 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 problems
minorCode 590.005/5-501.15-COther

Official wording

Outside Receptacles (C)

Inspector’s notes

Grease barrels observed with build up on the exterior as well as discharge on pavement. Call grease company to replace the barrels to prevent potential pests.

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

Bathroom hand dryer not working after multiple attempts. Repair as necessary and provide new blower or paper towels.

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

Mice droppings observed in dining room. Clean to remove. Provide updated pest reports.

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 590.006/6-501.112-CPests

Official wording

Removing Dead or Trapped Birds Insects Rodents and other Pest (C)

Inspector’s notes

Soiled trap in dining room. Remove

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

Multiple areas in dining room with excess equitpment and unused items. Remove all unnecessary 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 issues
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood sticker obsevred expired. Schedule cleaning appointment.

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, Sep 12, 2024 · Original Source

Inspection

Sep 5, 2024

Failed

11 recorded violations

minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Food items stored on ground in walk in cooler. Elevate to prevent potential contamination.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
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 in bag on top of the production line at 61F. Person in charge removed and returned to refrigeration. Hold cold foods 41F or below.

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

Multiple foods in walk in cooler without date marking. Date mark foods held longer than 24 hours.

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 590.004/4-204.112-CFood temperature

Official wording

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

Provide thermometer in walk in cooler.

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 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Floors in bathroom are soiled. Floors in dining room are soiled with build up. Floors in production line are soiled. Food debris on shelfing in back of house. Clean to remove all 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 problems
minorCode 590.005/5-501.15-COther

Official wording

Outside Receptacles (C)

Inspector’s notes

Grease barrels observed with build up on the exterior as well as discharge on pavement. Call grease company to replace the barrels to prevent potential pests.

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

Bathroom hand dryer not working after multiple attempts. Repair as necessary and provide new blower or paper towels.

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

Mice droppings observed in dining room. Clean to remove. Provide updated pest reports.

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 590.006/6-501.112-CPests

Official wording

Removing Dead or Trapped Birds Insects Rodents and other Pest (C)

Inspector’s notes

Soiled trap in dining room. Remove

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

Multiple areas in dining room with excess equitpment and unused items. Remove all unnecessary 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 issues
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood sticker obsevred expired. Schedule cleaning appointment.

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, Sep 5, 2024 · Original Source

Inspection

May 30, 2024

Passed

9 recorded violations

minorCode 590.003/3-305.14-COther

Official wording

Food Preparation (C)

Inspector’s notes

Food employee observed prepping in dining room in area without hand sink. Discontine.

In plain English

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

More about other finding
minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Bucket of spices observed stored next to mop sink. Discontinue.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
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

Multiple foods in walk in cooler observed without date marking. Provide for all foods held longer than 24 hours.

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 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Multiple chipped tiles under three bay sink. 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 590.007/7-102.11-PFOther

Official wording

Common Name-Working Containers (Pf)

Inspector’s notes

Chemical spray bottle observed with no label. Provide.

In plain English

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

More about other finding
minorCode 590.004/4-101.19-CCleaning and sanitizing

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

Cardboard being used under knife storage. Discontinue.

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 590.005/5-501.15-COther

Official wording

Outside Receptacles (C)

Inspector’s notes

Grease buckets observed soiled. Clean to remove.

In plain English

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

More about other finding
minorCode 590.006/6-202.15-COther

Official wording

Outer Openings Protected (C)

Inspector’s notes

Back door propped open. Close to prevent potential contamination.

In plain English

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

More about other finding
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

No choke saver certificate on site. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Boston Inspectional Services Department, May 30, 2024 · Original Source

Inspection

May 23, 2024

Failed

9 recorded violations

notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

No choke saver certificate on site. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding
minorCode 590.003/3-305.14-COther

Official wording

Food Preparation (C)

Inspector’s notes

Food employee observed prepping in dining room in area without hand sink. Discontine.

In plain English

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

More about other finding
minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Bucket of spices observed stored next to mop sink. Discontinue.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
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

Multiple foods in walk in cooler observed without date marking. Provide for all foods held longer than 24 hours.

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 590.006/6-202.15-COther

Official wording

Outer Openings Protected (C)

Inspector’s notes

Back door propped open. Close to prevent potential contamination.

In plain English

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

More about other finding
minorCode 590.004/4-101.19-CCleaning and sanitizing

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

Cardboard being used under knife storage. Discontinue.

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 590.005/5-501.15-COther

Official wording

Outside Receptacles (C)

Inspector’s notes

Grease buckets observed soiled. Clean to remove.

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

Multiple chipped tiles under three bay sink. 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 590.007/7-102.11-PFOther

Official wording

Common Name-Working Containers (Pf)

Inspector’s notes

Chemical spray bottle observed with no label. 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, May 23, 2024 · Original Source

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