Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Krasi last inspected?
The most recent inspection on record was on Nov 6, 2026. The result listed by Boston Inspectional Services Department was “Failed (extension granted)”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
10 inspections on record, from Dec 1, 2023 to Nov 6, 2026.
Has Krasi ever been closed by the health department?
No closure appears in the 10 inspection records we hold for this business. The earliest is dated Dec 1, 2023.
The Full Inspection History
10 inspections
Inspection
Nov 6, 2026
Failed (extension granted)
1 recorded violation
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
At the food prep sink in the basement observed a direct connection to the waste water system; have a licensed plumber pull proper permits and install an air gap at the food 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.
Official record from Boston Inspectional Services Department, Nov 6, 2026 · Original Source
Inspection
Oct 27, 2026
Failed (extension granted)
1 recorded violation
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
At the food prep sink in the basement observed a direct connection to the waste water system; have a licensed plumber pull proper permits and install an air gap at the food 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.
Official record from Boston Inspectional Services Department, Oct 27, 2026 · Original Source
Inspection
Aug 26, 2026
Failed (extension granted)
9 recorded violations
criticalCode 590.002/2-301.14-POther
Official Wording
When to Wash (P)
Inspector’s Notes
During the inspection I did not observe staff washing hands between tasks when returning to the food prep area and before handling or preparing food or before washing dishes in the basement after handling soiled dishes; retrain staff to wash hands at the proper times.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
In the basement observed a cambro full of commercially prepared olives kept at room temperature since the morning per the person in charge; opened containers of olives should be stored at or below 41F the person in charge voluntarily discarded the olives and denatured them witnessed by the health inspector.
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s Notes
At the high temperature warewashing machine in the basement using the irreversible thermometer the temperature after three attempts did not pass 136F and the rinse gauge was not working properly; repair or replace the high temperature warewashing machine so that the gauge works properly and it sanitizes at required water temperature. The person in charge set up the three compartment sink in the basement and tested at 100ppm chlorine staff are directed to use the three bay sink to wash clean and sanitize until the warewashing machine is fixed.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
At the chemical warewashing machine at the bar tested 0ppm for chlorine after multiple attemps and after swapping the sanitzer bottle; repair or replace the chemical warewashing machine so that it sanitizes at the recommended ppm. The person in charge set up the three compartment sink in the basement and tested at 100ppm chlorine staff are directed to use the three bay sink to wash clean and sanitize until the warewashing machine is fixed.
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.
minorCode 590.004/4-501.11-CEquipment and utensils
Official Wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
Observed spatulas with damage to their food contact surfaces in the basement and an ice bucket with missing material around the edge; repair or replace the damaged equipment; the person in charge discarded the damaged spatulas after the observation.
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.
Observed handwashing sinks in the restrooms and in the basement not reaching 100F water multipile minutes of running the hot water maximum temperature reached was 80F; the handwashing sink at the cookline reached 108F and the hot water at the three compartment sink reached 120F so there is hot water on the premise; have a technician repair the handwashing sinks so that all produce hot water at least 100F.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
At the main cookline handwashig sink observed staff filling containers of water at the other handwashing sink on the first floor the handwashing sink basin is blocked by a strainer and access to that handwashing sink is blocked by a moveable dolly stacked with drinking cup holders; handwashing sinks should only be used for hand washing and handwashing sinks should be accessible at all times. This is a repeat violation.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
At the food prep sink in the basement observed a direct connection to the waste water system; have a licensed plumber pull proper permits and install an air gap at the food 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.
Official record from Boston Inspectional Services Department, Aug 26, 2026 · Original Source
Inspection
Aug 20, 2026
Failed
9 recorded violations
criticalCode 590.002/2-301.14-POther
Official Wording
When to Wash (P)
Inspector’s Notes
During the inspection I did not observe staff washing hands between tasks when returning to the food prep area and before handling or preparing food or before washing dishes in the basement after handling soiled dishes; retrain staff to wash hands at the proper times.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
In the basement observed a cambro full of commercially prepared olives kept at room temperature since the morning per the person in charge; opened containers of olives should be stored at or below 41F the person in charge voluntarily discarded the olives and denatured them witnessed by the health inspector.
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s Notes
At the high temperature warewashing machine in the basement using the irreversible thermometer the temperature after three attempts did not pass 136F and the rinse gauge was not working properly; repair or replace the high temperature warewashing machine so that the gauge works properly and it sanitizes at required water temperature. The person in charge set up the three compartment sink in the basement and tested at 100ppm chlorine staff are directed to use the three bay sink to wash clean and sanitize until the warewashing machine is fixed.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
At the chemical warewashing machine at the bar tested 0ppm for chlorine after multiple attemps and after swapping the sanitzer bottle; repair or replace the chemical warewashing machine so that it sanitizes at the recommended ppm. The person in charge set up the three compartment sink in the basement and tested at 100ppm chlorine staff are directed to use the three bay sink to wash clean and sanitize until the warewashing machine is fixed.
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.
minorCode 590.004/4-501.11-CEquipment and utensils
Official Wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
Observed spatulas with damage to their food contact surfaces in the basement and an ice bucket with missing material around the edge; repair or replace the damaged equipment; the person in charge discarded the damaged spatulas after the observation.
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.
Observed handwashing sinks in the restrooms and in the basement not reaching 100F water multipile minutes of running the hot water maximum temperature reached was 80F; the handwashing sink at the cookline reached 108F and the hot water at the three compartment sink reached 120F so there is hot water on the premise; have a technician repair the handwashing sinks so that all produce hot water at least 100F.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
At the main cookline handwashig sink observed staff filling containers of water at the other handwashing sink on the first floor the handwashing sink basin is blocked by a strainer and access to that handwashing sink is blocked by a moveable dolly stacked with drinking cup holders; handwashing sinks should only be used for hand washing and handwashing sinks should be accessible at all times. This is a repeat violation.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
At the food prep sink in the basement observed a direct connection to the waste water system; have a licensed plumber pull proper permits and install an air gap at the food 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.
Official record from Boston Inspectional Services Department, Aug 20, 2026 · Original Source
Inspection
Feb 19, 2026
Passed
10 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Observed multiple food handlers without effective hair restraints; provide effective hair restraints for all food handlers.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
The person in charge was not able to name more than three of the five reportable symptoms and one out of six of the reportable illnesses. The person in charge should be knowlegable about illness policy. There were critical violations observed during tonight's inspection; please review the violations with the staff and take corrective actions.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
At the grill area observed a metal container filled with 71F water and in use utensils; stop this practice and store in use utensils on a clean and sanitized surface in water 135F and above or in cool running water. In the basement bulk food bins obsefved a deli container and a scoop with a missing handle used to scoop foods from bulk; provide scoops with handles to prevent contamination by hands.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
At the grill area observed a hotel pan of chicken; upon discussion with the person in charge they stated that the chicken is partially cooked and then fully cooked when an order is received. Cease this practice unless written procedures are submitted and approved by the health department.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed greek yogurt at 50F whole milk at 50F stored in hotel pans with a reusable cold pack used to keep items cool but are not sufficient enough to keep TCS foods at safe temperatures. The person in charge indicated the food items had been removed from refrigeration at or around 5:00pm and swapped to using ice to cool the foods. The foods were rechecked half an hour later and were at or below 41F. Hold cold TCS foods 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
On the printed menus and the website menus there is no reminder for items that are served raw or undercooked. Provide a reminder using an * on the printed and online menus to denote items that are served undercooked or raw.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
The establishment uses a multi-quat sanitizer solution but was not able to provide a quats testing device; the health inspector left their quats test strips with the establishment until they can order and provide their own test strips. Have test strips to test sanitizing solution at all times.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
At a red sanitizer bucket filled with what the person in charge indicated was quats sanitizer tested at 0ppm using the health inspectors test strips. The person in charge refilled the sanitizer bucket at the three compartment sink using the automatic mixer and the sanitizer solution tested at 200ppm; sanitizer solution should meet the manafactuerer's specifications.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
The hand washing sink access is blocked by a cart and stacks of dish racks. At the hand sink in the bar area observed an employee filling a water carafe using the hand sink faucet observed a different employee fill a container with water using the bar hand sink and observed the person in charge washing the food contact surface of their food thermometer using the hand sink after having a discussion about not using the hand sink for other uses beyond hand washing. Hand sinks must be used for hand washing only.
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.
Official record from Boston Inspectional Services Department, Feb 19, 2026 · Original Source
Inspection
Feb 13, 2026
Failed
10 recorded violations
majorCode 590.005/5-205.11-PFHandwashing
Official Wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
The hand washing sink access is blocked by a cart and stacks of dish racks. At the hand sink in the bar area observed an employee filling a water carafe using the hand sink faucet observed a different employee fill a container with water using the bar hand sink and observed the person in charge washing the food contact surface of their food thermometer using the hand sink after having a discussion about not using the hand sink for other uses beyond hand washing. Hand sinks must be used for hand washing only.
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.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Observed multiple food handlers without effective hair restraints; provide effective hair restraints for all food handlers.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
The person in charge was not able to name more than three of the five reportable symptoms and one out of six of the reportable illnesses. The person in charge should be knowlegable about illness policy. There were critical violations observed during tonight's inspection; please review the violations with the staff and take corrective actions.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
At the grill area observed a metal container filled with 71F water and in use utensils; stop this practice and store in use utensils on a clean and sanitized surface in water 135F and above or in cool running water. In the basement bulk food bins obsefved a deli container and a scoop with a missing handle used to scoop foods from bulk; provide scoops with handles to prevent contamination by hands.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
At the grill area observed a hotel pan of chicken; upon discussion with the person in charge they stated that the chicken is partially cooked and then fully cooked when an order is received. Cease this practice unless written procedures are submitted and approved by the health department.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed greek yogurt at 50F whole milk at 50F stored in hotel pans with a reusable cold pack used to keep items cool but are not sufficient enough to keep TCS foods at safe temperatures. The person in charge indicated the food items had been removed from refrigeration at or around 5:00pm and swapped to using ice to cool the foods. The foods were rechecked half an hour later and were at or below 41F. Hold cold TCS foods 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
On the printed menus and the website menus there is no reminder for items that are served raw or undercooked. Provide a reminder using an * on the printed and online menus to denote items that are served undercooked or raw.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
The establishment uses a multi-quat sanitizer solution but was not able to provide a quats testing device; the health inspector left their quats test strips with the establishment until they can order and provide their own test strips. Have test strips to test sanitizing solution at all times.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
At a red sanitizer bucket filled with what the person in charge indicated was quats sanitizer tested at 0ppm using the health inspectors test strips. The person in charge refilled the sanitizer bucket at the three compartment sink using the automatic mixer and the sanitizer solution tested at 200ppm; sanitizer solution should meet the manafactuerer's specifications.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Soils and moisture under basement bar. Clean and dry to avoid attracting pests.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Soils and moisture under basement bar. Clean and dry to avoid attracting pests.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Aug 2, 2024 · Original Source
Inspection
Dec 1, 2023
Report filed
3 recorded violations
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official Wording
Eating Drinking or Using Tobacco (C)
Inspector’s Notes
Observed open drinks in prep areas in lower level- Removed at the time of the inspection
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
minorCode 590.004/4-501.11-CEquipment and utensils
Official Wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
Small overflow of water from the front of the high temperature dishwasher- Dishwasher temperature within normal limits at the time of the inspection Make proper repairs
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.