Inspection
Sep 18, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 18, 2026 · Original Source
Eating & Drinking · Boston, MA
Park City
383 Dorchester Av
Last inspected Sep 18, 2026 · View Map ↗ · Compare ↗
Passed
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
6 inspectionsInspection
Apr 17, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Apr 17, 2026 · Original Source
Inspection
Jul 25, 2025
Passed
3 recorded violations
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
Rice stored in rice warmer- Warmer was not plugged in and rice was at 100F for an undetermined amount of time Product was voluntaril discarded and denatured Review proper hot holding procedures for plain white 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 temperaturecriticalCode 590.003(C)/3-301.11-PHandwashing
Official wording
Preventing Contamination from Hands (P)
Inspector’s notes
Observed employee handling limes during preparation with bare hands- Corrected on site
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 590.004/4-903.11-CEquipment and utensils
Official wording
(A) and (C) Equipment Utensils Linens and Single-Service and Single-Use Articles-Storing (C)
Inspector’s notes
Disposible utensils including forks and knives stored with handles down- Corrected on site
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 issuesOfficial record from Boston Inspectional Services Department, Jul 25, 2025 · Original Source
Inspection
Jul 18, 2025
Failed
3 recorded violations
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
Rice stored in rice warmer- Warmer was not plugged in and rice was at 100F for an undetermined amount of time Product was voluntaril discarded and denatured Review proper hot holding procedures for plain white 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 temperaturecriticalCode 590.003(C)/3-301.11-PHandwashing
Official wording
Preventing Contamination from Hands (P)
Inspector’s notes
Observed employee handling limes during preparation with bare hands- Corrected on site
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 590.004/4-903.11-CEquipment and utensils
Official wording
(A) and (C) Equipment Utensils Linens and Single-Service and Single-Use Articles-Storing (C)
Inspector’s notes
Disposible utensils including forks and knives stored with handles down- Corrected on site
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 issuesOfficial record from Boston Inspectional Services Department, Jul 18, 2025 · Original Source
Inspection
Jul 2, 2025
Passed
1 recorded violation
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Wires need to be tied to the POS above the Hand sink in the Kitchen area. Clean all the construction clutter in the dry storage infront of the gate enterance. Keep the main shutter door to the dry storage closed to prevent any contamination/use the side door.
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 contaminationOfficial record from Boston Inspectional Services Department, Jul 2, 2025 · Original Source
Inspection
Jun 20, 2025
Failed
1 recorded violation
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Wires need to be tied to the POS above the Hand sink in the Kitchen area. Clean all the construction clutter in the dry storage infront of the gate enterance. Keep the main shutter door to the dry storage closed to prevent any contamination/use the side door.
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 contaminationOfficial record from Boston Inspectional Services Department, Jun 20, 2025 · Original Source