Inspection
Sep 28, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 28, 2026 · Original Source
Eating & Drinking · Boston, MA
Penang
687 Washington St
Last inspected Sep 28, 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.
Quick Answers
- When was Penang last inspected?
- The most recent inspection on record was on Sep 28, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 11 inspections on record, from May 13, 2024 to Sep 28, 2026.
- Has Penang ever been closed by the health department?
- No closure appears in the 11 inspection records we hold for this business. The earliest is dated May 13, 2024.
The Full Inspection History
11 inspectionsInspection
Mar 25, 2026
Passed
4 recorded violations
notedCode L1Other
Official Wording
No wording provided in the official record.
Inspector’s Notes
Provide a current Choke safe certificate from a full time employee.
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingminorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Items in the freezer units missing covers/wraps.Provide covers /wraps during storage.
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 contaminationmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Clean the interior panel of the ice machine to remove soils.
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 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
The hood sticker is missing from above the seperate appetizer grill.Provide current sticker
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, Mar 25, 2026 · Original Source
Inspection
Mar 19, 2026
Failed
4 recorded violations
minorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Items in the freezer units missing covers/wraps.Provide covers /wraps during storage.
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 contaminationmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Clean the interior panel of the ice machine to remove soils.
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 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
The hood sticker is missing from above the seperate appetizer grill.Provide current sticker
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 problemsnotedCode L1Other
Official Wording
No wording provided in the official record.
Inspector’s Notes
Provide a current Choke safe certificate from a full time employee.
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Mar 19, 2026 · Original Source
Inspection
Nov 3, 2025
Passed
5 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Allergy certificate observed expired. Update.
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 issuesminorCode 590.003/3-302.11-COther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s Notes
Foods in walk in cooler observed uncovered. Cover to prevent potential contaminants.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Utensils stored in stagnet water by rice cooker. Discontinue.
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 issuesminorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Food product observed stored on the ground. Elevate to prevent potential contaminants.
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 contaminationmajorCode 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Multiple foods in walk in refrigeration unit without date marking. Provide date marking for all foods held longer than 24 hours.
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, Nov 3, 2025 · Original Source
Inspection
Oct 27, 2025
Failed
5 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Allergy certificate observed expired. Update.
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 issuesminorCode 590.003/3-302.11-COther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s Notes
Foods in walk in cooler observed uncovered. Cover to prevent potential contaminants.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Utensils stored in stagnet water by rice cooker. Discontinue.
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 issuesminorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Food product observed stored on the ground. Elevate to prevent potential contaminants.
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 contaminationmajorCode 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Multiple foods in walk in refrigeration unit without date marking. Provide date marking for all foods held longer than 24 hours.
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, Oct 27, 2025 · Original Source
Inspection
May 13, 2025
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker observed expired. Schedule cleaning appointment.
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, May 13, 2025 · Original Source
Inspection
May 1, 2025
Failed (extension granted)
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
Fried chicken in ambient air at 68F. Discarded. Ensure hot foods are held at 135F or above.
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 590.004/4-901.12-CCleaning and sanitizing
Official Wording
Wiping Cloths Air Drying Location (C)
Inspector’s Notes
Damp wiping cloths on production line. Discontinue.
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 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker observed expired. Schedule cleaning appointment.
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, May 1, 2025 · Original Source
Inspection
Apr 24, 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
Fried chicken in ambient air at 68F. Discarded. Ensure hot foods are held at 135F or above.
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 590.004/4-901.12-CCleaning and sanitizing
Official Wording
Wiping Cloths Air Drying Location (C)
Inspector’s Notes
Damp wiping cloths on production line. Discontinue.
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 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker observed expired. Schedule cleaning appointment.
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 10, 2024
Report filed
1 recorded violation
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Rice utensils stored in stagnet water. Discontinue.
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, Dec 10, 2024 · Original Source
Inspection
May 20, 2024
Passed
4 recorded violations
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
Multiple containers of food obsevred without date marking. Provide date marking for all foods kept longer than 24 hours.
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 590.006/6-501.112-CPests
Official Wording
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s Notes
Soiled glue trap in basement area. Clean to remove.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectscriticalCode 590.007/7-207.11-POther
Official Wording
Restriction and Storage-Medicines (P)
Inspector’s Notes
Employee medication observed stored on top of to go take out containers. Person in charge removed.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
Live roach observed in kitchen area by fire suppression tanks at the end of cookline. Provide updated pest reports.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, May 20, 2024 · Original Source
Inspection
May 13, 2024
Failed
4 recorded violations
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
Multiple containers of food obsevred without date marking. Provide date marking for all foods kept longer than 24 hours.
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 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
Live roach observed in kitchen area by fire suppression tanks at the end of cookline. Provide updated pest reports.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode 590.006/6-501.112-CPests
Official Wording
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s Notes
Soiled glue trap in basement area. Clean to remove.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectscriticalCode 590.007/7-207.11-POther
Official Wording
Restriction and Storage-Medicines (P)
Inspector’s Notes
Employee medication observed stored on top of to go take out containers. Person in charge removed.
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, May 13, 2024 · Original Source