Inspection
Jun 10, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jun 10, 2026 · Original Source
Eating & Drinking w/ Take Out · Boston, MA
One Love Chimi
138 South St
Last inspected Jun 10, 2026 · View Map ↗ · Compare ↗
Passed
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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
3 inspectionsInspection
Jun 10, 2026
Failed (extension granted)
7 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Operating without a valid Health permit. Next day closure order issued.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw shell eggs and beef stored above cooked foods and produce in refrigerator.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked pork at 66F under stove. Store cooked foods at 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 temperaturecriticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Empanadas in hot holding at 98F. Store hot food over 135F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test strips for quats sanitizer. Provide test strips.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode 590.005/5-204.11-PFHandwashing
Official wording
Handwashing Sinks-Location and Placement (Pf)
Inspector’s notes
No hand sink in kitchen. Provide plumber's estimate for installation.
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 problemsminorCode 590.005/5-501.16-COther
Official wording
Storage Areas Rooms and Receptacles Capacity and Availability (C)
Inspector’s notes
No disposal receptacle for used fry oil. Provide.
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, Jun 10, 2026 · Original Source
Inspection
Jun 10, 2026
Failed
7 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Operating without a valid Health permit. Next day closure order issued.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw shell eggs and beef stored above cooked foods and produce in refrigerator.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked pork at 66F under stove. Store cooked foods at 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 temperaturecriticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Empanadas in hot holding at 98F. Store hot food over 135F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test strips for quats sanitizer. Provide test strips.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode 590.005/5-204.11-PFHandwashing
Official wording
Handwashing Sinks-Location and Placement (Pf)
Inspector’s notes
No hand sink in kitchen. Provide plumber's estimate for installation.
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 problemsminorCode 590.005/5-501.16-COther
Official wording
Storage Areas Rooms and Receptacles Capacity and Availability (C)
Inspector’s notes
No disposal receptacle for used fry oil. Provide.
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, Jun 10, 2026 · Original Source
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