Inspection
Aug 18, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Aug 18, 2026 · Original Source
Eating & Drinking w/ Take Out · Boston, MA
Inchu
201 Brookline Av
Last inspected Aug 18, 2026 · View Map ↗ · Compare ↗
Passed
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
9 inspectionsInspection
Sep 2, 2025
Passed
2 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
There is no full time or part time equivalent CFPM at the location. The certificate post expires on 08/25/25 and during a phone conversation with him at the time of the inspection it was verified that he is not usually there. Provide documentation for employee enrollment in an approved CFPM course
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 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Rinse temperature in high temperature dish machine was at 141F. Machine was run numerous times and temperature was below normal limits Call made for repairs at the time of the inspection Use main dish machine until reairs are made
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, Sep 2, 2025 · Original Source
Inspection
Aug 29, 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
There is no full time or part time equivalent CFPM at the location. The certificate post expires on 08/25/25 and during a phone conversation with him at the time of the inspection it was verified that he is not usually there. Provide documentation for employee enrollment in an approved CFPM course
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 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Rinse temperature in high temperature dish machine was at 141F. Machine was run numerous times and temperature was below normal limits Call made for repairs at the time of the inspection Use main dish machine until reairs are made
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 temperatureminorCode 590.004/4-502.11-CFood temperature
Official wording
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
At the time of the reinspection the gauge for the rinse cycle on the high temperature dish machine is reading 145F An irreversible thermometer indicated that the unit is rinsing at 182F Repair gauge
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, Aug 29, 2025 · Original Source
Inspection
Aug 21, 2025
Failed
2 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
There is no full time or part time equivalent CFPM at the location. The certificate post expires on 08/25/25 and during a phone conversation with him at the time of the inspection it was verified that he is not usually there. Provide documentation for employee enrollment in an approved CFPM course
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 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Rinse temperature in high temperature dish machine was at 141F. Machine was run numerous times and temperature was below normal limits Call made for repairs at the time of the inspection Use main dish machine until reairs are made
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, Aug 21, 2025 · Original Source
Inspection
Apr 24, 2025
Report filed
1 recorded violation
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Shelf above prep area and signage above with soils and dust-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 problemsOfficial record from Boston Inspectional Services Department, Apr 24, 2025 · Original Source
Inspection
Dec 18, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Dec 18, 2024 · Original Source
Inspection
Apr 12, 2024
Passed
5 recorded violations
notedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
Post CURRENT 2024 Health Permit
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingmajorCode 590.002/2-102.11-PFOther
Official wording
(C)(2) (3) and (17) Demonstration (Pf)
Inspector’s notes
No knowledge of illness policy. Emailed guidance in spanish to the PIC. Corrected on site.
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
No V&D kit. Provide. Emailed procedures.
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 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Provide "employees only' Signage at passthrough to food preparation 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 contaminationminorCode 590.009(E)Other
Official wording
Anti-Choking
Inspector’s notes
No choke save certificate. Provide. 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. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
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, Apr 12, 2024 · Original Source
Inspection
Apr 4, 2024
Failed
5 recorded violations
notedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
Post CURRENT 2024 Health Permit
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingmajorCode 590.002/2-102.11-PFOther
Official wording
(C)(2) (3) and (17) Demonstration (Pf)
Inspector’s notes
No knowledge of illness policy. Emailed guidance in spanish to the PIC. Corrected on site.
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
No V&D kit. Provide. Emailed procedures.
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 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Provide "employees only' Signage at passthrough to food preparation 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 contaminationminorCode 590.009(E)Other
Official wording
Anti-Choking
Inspector’s notes
No choke save certificate. Provide. 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. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
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, Apr 4, 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