Eating & Drinking · Boston, MA

Mi Pueblito Orient Heights

Name: Mi Pueblito Orient Heights
Address: 964 Saratoga St, Boston, MA

964 Saratoga St

Last inspected Apr 9, 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

9 inspections

Inspection

Apr 9, 2026

Passed

7 recorded violations

notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

No Allergen Awareness Training observed post at the time of inspection visit/Provide

In plain English

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

More about inspection finding

minorCode 590.003/3-302.12-COther

Official wording

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

Inspector’s notes

Squeeze bottles filled with sauce and dressings with no labels. Provide.

In plain English

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

More about other finding

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

Raw shrimp Mixed Veggies Cut ham and mushroom on a true prep table with refrigerated is 54F. Provide proper cold Holding of 41F or Below / PIC relocated to the walk-in fridge to cool down

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

Two under counter station refrigerator unit observed without a conspiciuous thermometer. Provide a thermometer to all the refrigerator unit missing a thermometer

In plain English

More about food kept at an unsafe temperature

minorCode 590.004/4-501.11-CEquipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Second under counter unit temperatures elevated 50F. Ensure refrigeration units at or below 41F.

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

majorCode 590.005/5-202.12-PFHandwashing

Official wording

Handwashing Sinks Installation (Pf)

Inspector’s notes

Front Handwashing sink water temperature 61F. Handsink water temperature must be 100F through mixing valve

In plain English

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

More about handwashing problems

minorCode 590.005/5-501.17-COther

Official wording

Toilet Room Receptacle Covered (C)

Inspector’s notes

Provide covered waste receptacle in women's room

In plain English

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

More about other finding

Official record from Boston Inspectional Services Department, Apr 9, 2026 · Original Source

Inspection

Apr 2, 2026

Failed

7 recorded violations

minorCode 590.005/5-501.17-COther

Official wording

Toilet Room Receptacle Covered (C)

Inspector’s notes

Provide covered waste receptacle in women's room

In plain English

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

More about other finding

minorCode 590.003/3-302.12-COther

Official wording

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

Inspector’s notes

Squeeze bottles filled with sauce and dressings with no labels. Provide.

In plain English

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

More about other finding

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

Raw shrimp Mixed Veggies Cut ham and mushroom on a true prep table with refrigerated is 54F. Provide proper cold Holding of 41F or Below / PIC relocated to the walk-in fridge to cool down

In plain English

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

Two under counter station refrigerator unit observed without a conspiciuous thermometer. Provide a thermometer to all the refrigerator unit missing a thermometer

In plain English

More about food kept at an unsafe temperature

minorCode 590.004/4-501.11-CEquipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Second under counter unit temperatures elevated 50F. Ensure refrigeration units at or below 41F.

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

majorCode 590.005/5-202.12-PFHandwashing

Official wording

Handwashing Sinks Installation (Pf)

Inspector’s notes

Front Handwashing sink water temperature 61F. Handsink water temperature must be 100F through mixing valve

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

notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

No Allergen Awareness Training observed post at the time of inspection visit/Provide

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, Apr 2, 2026 · Original Source

Inspection

Dec 11, 2025

Passed

7 recorded violations

minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Several food items stored in the basement under exposed ceiling.Provide a proper ceiling to prevent 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

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

Noted several food items without date marking in the front refrigerator.Provide

In plain English

More about food kept at an unsafe temperature

minorCode 590.004/4-601.11-CCleaning and sanitizing

Official wording

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

Inspector’s notes

Bulk food containers heavily soiled.Clean with frequency Prep table has visible rust on the bottom shelf.Clean

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

Remove the ice bin stored in front of the hand sink in the server area to provide easy access to wash hands

In plain English

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

More about handwashing problems

minorCode 590.006/6-501.110-COther

Official wording

Using Dressing Rooms and Lockers (C)

Inspector’s notes

Noted several areas of the food shelves in the dry storage has jackets and other staff personal items.Remove and provide a seperate area to store

In plain English

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

More about other finding

minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Noted filters in the hood heavily soiled.Clean with frequency

In plain English

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

More about cleaning or sanitizing problems

criticalCode 590.007/7-204.11-PChemicals

Official wording

Sanitizers Criteria-Chemicals (P)

Inspector’s notes

Noted low temperature dish machine recorded 200PPM with the santizer strip.Discontinue and repair

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 unsafely

Official record from Boston Inspectional Services Department, Dec 11, 2025 · Original Source

Inspection

Dec 4, 2025

Failed

7 recorded violations

minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Several food items stored in the basement under exposed ceiling.Provide a proper ceiling to prevent contamination

In plain English

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

Noted several food items without date marking in the front refrigerator.Provide

In plain English

More about food kept at an unsafe temperature

minorCode 590.004/4-601.11-CCleaning and sanitizing

Official wording

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

Inspector’s notes

Bulk food containers heavily soiled.Clean with frequency Prep table has visible rust on the bottom shelf.Clean

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

Remove the ice bin stored in front of the hand sink in the server area to provide easy access to wash hands

In plain English

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

More about handwashing problems

minorCode 590.006/6-501.110-COther

Official wording

Using Dressing Rooms and Lockers (C)

Inspector’s notes

Noted several areas of the food shelves in the dry storage has jackets and other staff personal items.Remove and provide a seperate area to store

In plain English

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

More about other finding

minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Noted filters in the hood heavily soiled.Clean with frequency

In plain English

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

More about cleaning or sanitizing problems

criticalCode 590.007/7-204.11-PChemicals

Official wording

Sanitizers Criteria-Chemicals (P)

Inspector’s notes

Noted low temperature dish machine recorded 200PPM with the santizer strip.Discontinue and repair

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 unsafely

Official record from Boston Inspectional Services Department, Dec 4, 2025 · Original Source

Inspection

Aug 4, 2025

Passed

6 recorded violations

minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Wiping cloths stored wet on counter. Store properly in sanitizer 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

criticalCode 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

Soups left in ambient temperature registered Beef Soup 109F Potato Veggie Soup 99F. PIC stated it had been out for 30 minutes and placed for for immediate reheat at 165F. Mantain at 135F or above.

In plain English

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

Sveral items in the walk-in without date marking. Provide.

In plain English

More about food kept at an unsafe temperature

majorCode 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Handsink near cooking line without signage. Provde.

In plain English

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

More about handwashing problems

minorCode 590.006/6-202.15-COther

Official wording

Outer Openings Protected (C)

Inspector’s notes

One screen door damaged. The other door without screen door wide open. Provide proper screen door.

In plain English

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

More about other finding

majorCode 590.006/6-301.11-PFHandwashing

Official wording

Handwashing Cleanser Availability (Pf)

Inspector’s notes

Handsink at one of handsinks at prep without soap. Provide.

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

Official record from Boston Inspectional Services Department, Aug 4, 2025 · Original Source

Inspection

Jul 21, 2025

Failed

6 recorded violations

minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Wiping cloths stored wet on counter. Store properly in sanitizer 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

criticalCode 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

Soups left in ambient temperature registered Beef Soup 109F Potato Veggie Soup 99F. PIC stated it had been out for 30 minutes and placed for for immediate reheat at 165F. Mantain at 135F or above.

In plain English

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

Sveral items in the walk-in without date marking. Provide.

In plain English

More about food kept at an unsafe temperature

majorCode 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Handsink near cooking line without signage. Provde.

In plain English

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

More about handwashing problems

minorCode 590.006/6-202.15-COther

Official wording

Outer Openings Protected (C)

Inspector’s notes

One screen door damaged. The other door without screen door wide open. Provide proper screen door.

In plain English

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

More about other finding

majorCode 590.006/6-301.11-PFHandwashing

Official wording

Handwashing Cleanser Availability (Pf)

Inspector’s notes

Handsink at one of handsinks at prep without soap. Provide.

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

Official record from Boston Inspectional Services Department, Jul 21, 2025 · Original Source

Inspection

Oct 3, 2024

Passed

4 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

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

Inspector’s notes

Some Bulk food unit without labels. Provide.

In plain English

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

More about other finding

minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Several boxes with produce items stored on the floor at the prep area. Elevate properly.

In plain English

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

Several products without date marking inside walk-in. Provide.

In plain English

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

Cooking line equipment with some grease build up. 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

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

Inspection

Sep 26, 2024

Failed

4 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

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

Inspector’s notes

Some Bulk food unit without labels. Provide.

In plain English

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

More about other finding

minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Several boxes with produce items stored on the floor at the prep area. Elevate properly.

In plain English

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

Several products without date marking inside walk-in. Provide.

In plain English

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

Cooking line equipment with some grease build up. 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

Official record from Boston Inspectional Services Department, Sep 26, 2024 · Original Source

Inspection