GOOD INFORMATION. BETTER PEACE OF MIND.Español · Always free. No signup required.
Restaurant
Health Inspections.org

Eating & Drinking w/ Take Out · Boston, MA

Sen Yai

563 Washington St

Last inspected Jul 7, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Report filed

Get the next inspection, free.

We'll email you when Sen Yai has a new health inspection. No spam, one-click unsubscribe.

No account needed. Unsubscribe at any time.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

13 inspections

Inspection

Jul 7, 2026

Report filed

5 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Observed in multiple bulk containers of food the usage of deli containers to scoop from bulk; utensils to scoop foods should have 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.

More about equipment or utensil issues
majorCode 590.003/3-603.11-PFFood temperature

Official wording

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s notes

On the specials menu that is separate from the main menu there are menu items that are served raw or undercooked but there are no * to indicate which items on the menu are served raw or undercooked; provide an * on the specials menu to indicate what menu items are served with raw or undercooked food items.

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

In multiple cold holding units they are lacking internal thermometers; provide internal thermometers for all cold holding units.

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 590.006/6-501.11-CFacility maintenance

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

There is a hole in the dry wall in the bathroom where the sink and the wall meet near the fixture; repair or replace the dry wall.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood inspection sticker expired March 2026; have an approved cleaner perform service and provide a new 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 problems

Official record from Boston Inspectional Services Department, Jul 7, 2026 · Original Source

Inspection

Jun 24, 2026

Failed

5 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Observed in multiple bulk containers of food the usage of deli containers to scoop from bulk; utensils to scoop foods should have 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.

More about equipment or utensil issues
majorCode 590.003/3-603.11-PFFood temperature

Official wording

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s notes

On the specials menu that is separate from the main menu there are menu items that are served raw or undercooked but there are no * to indicate which items on the menu are served raw or undercooked; provide an * on the specials menu to indicate what menu items are served with raw or undercooked food items.

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

In multiple cold holding units they are lacking internal thermometers; provide internal thermometers for all cold holding units.

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 590.006/6-501.11-CFacility maintenance

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

There is a hole in the dry wall in the bathroom where the sink and the wall meet near the fixture; repair or replace the dry wall.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood inspection sticker expired March 2026; have an approved cleaner perform service and provide a new 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 problems

Official record from Boston Inspectional Services Department, Jun 24, 2026 · Original Source

Inspection

Jan 27, 2026

Passed

6 recorded violations

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

Cut vegetables in hotel pans left out on counters at 55F person in charge moved them to active refrigeration to chill to 41F. Keep TCS foods at 41F or below. Rehydrated rice noodles in water stored at ambient at 75F had been per person in charge prepared 11am. The person in charge voluntarily discarded all the rice noodles.

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 590.004/4-601.11-CCleaning and sanitizing

Official wording

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

Inspector’s notes

In the kitchen on the wall behind the cook line and on the floors beneath the equipment there are encrusted stains and debris; clean and sanitize the kitchen of 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 problems
minorCode 590.006/6-202.15-COther

Official wording

Outer Openings Protected (C)

Inspector’s notes

At the rear entrance from the kitchen there are notable gaps at the bottom of the door allowing for pest entry; repair or replace door or install a door sweep.

In plain English

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

More about other finding
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

In the kitchen on top of the order prep area shelving observed numerous small rodent droppings; observed small rodent droppings in kitchen behind chest freezers; observed small rodent droppings along stairs towards basement; observed large dark rodent droppings in basement near old broken walk in refrigerator. Clean and sanitize area of rodent droppings. The pest control report from 1-21-2026 indicates there was a captured rat. Have your pest control operator perform another service complete all the exclusionary work recommended including checking the drop ceiling for pest activity and ensure that the new report from the pest control operator has no captures and no evidence of pests.

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 insects
minorCode 590.006/6-501.114-CFacility maintenance

Official wording

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

In the basement there is a lot of unorganized clutter preventing proper cleaning and observation of pests in the basement; throw away unnedded equipment and organize the basement to allow for proper cleaning and monitoring of pest activity.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
minorCode 590.006/6-501.11-CFacility maintenance

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

In the kitchen there is a hole used to route cables for the printer; seal the hole in the drop ceiling to prevent pest entry.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Boston Inspectional Services Department, Jan 27, 2026 · Original Source

Inspection

Jan 23, 2026

Voluntarily closed

6 recorded violations

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

Cut vegetables in hotel pans left out on counters at 55F person in charge moved them to active refrigeration to chill to 41F. Keep TCS foods at 41F or below. Rehydrated rice noodles in water stored at ambient at 75F had been per person in charge prepared 11am. The person in charge voluntarily discarded all the rice noodles.

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 590.004/4-601.11-CCleaning and sanitizing

Official wording

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

Inspector’s notes

In the kitchen on the wall behind the cook line and on the floors beneath the equipment there are encrusted stains and debris; clean and sanitize the kitchen of 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 problems
minorCode 590.006/6-202.15-COther

Official wording

Outer Openings Protected (C)

Inspector’s notes

At the rear entrance from the kitchen there are notable gaps at the bottom of the door allowing for pest entry; repair or replace door or install a door sweep.

In plain English

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

More about other finding
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

In the kitchen on top of the order prep area shelving observed numerous small rodent droppings; observed small rodent droppings in kitchen behind chest freezers; observed small rodent droppings along stairs towards basement; observed large dark rodent droppings in basement near old broken walk in refrigerator. Clean and sanitize area of rodent droppings. The pest control report from 1-21-2026 indicates there was a captured rat. Have your pest control operator perform another service complete all the exclusionary work recommended including checking the drop ceiling for pest activity and ensure that the new report from the pest control operator has no captures and no evidence of pests.

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 insects
minorCode 590.006/6-501.114-CFacility maintenance

Official wording

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

In the basement there is a lot of unorganized clutter preventing proper cleaning and observation of pests in the basement; throw away unnedded equipment and organize the basement to allow for proper cleaning and monitoring of pest activity.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
minorCode 590.006/6-501.11-CFacility maintenance

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

In the kitchen there is a hole used to route cables for the printer; seal the hole in the drop ceiling to prevent pest entry.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Boston Inspectional Services Department, Jan 23, 2026 · Original Source

Inspection

Jul 23, 2025

Passed

6 recorded violations

minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Soiled wiping cloths stored on counters. Store wiping cloths in sanitizing solution to prevent contamination.

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 590.003/3-403.11-PFood temperature

Official wording

Reheating for Hot Holding (P)

Inspector’s notes

Pork stew in soup warmer at 89F. Cooked pork portions in warmer at 74F. Reheat cooked foods to 165F prior to placing into hot holding to be held at 135F. Corrected on site- reheated to 167F

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
majorCode 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Cooked pork at cookline station at 68F in deep container. Moved to walk-in refrigerator and spread out to cool. Cool cooked foods to 41F before placing into service line.

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
majorCode 590.004/4-302.14-PFCleaning and sanitizing

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

No quats test strips on site. 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 problems
minorCode 590.006/6-501.11-CFacility maintenance

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Threshold at back door missing tiles allowing pests to enter kitchen. Repair to prevent pests from entering.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
criticalCode 590.007/7-204.11-PChemicals

Official wording

Sanitizers Criteria-Chemicals (P)

Inspector’s notes

Sanitizer spray bottle testing above 500ppm. Retrain staff to properly dilute sanitizer tablets to 200ppm.

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, Jul 23, 2025 · Original Source

Inspection

Jul 16, 2025

Failed

6 recorded violations

minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Soiled wiping cloths stored on counters. Store wiping cloths in sanitizing solution to prevent contamination.

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 590.003/3-403.11-PFood temperature

Official wording

Reheating for Hot Holding (P)

Inspector’s notes

Pork stew in soup warmer at 89F. Cooked pork portions in warmer at 74F. Reheat cooked foods to 165F prior to placing into hot holding to be held at 135F. Corrected on site- reheated to 167F

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
majorCode 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Cooked pork at cookline station at 68F in deep container. Moved to walk-in refrigerator and spread out to cool. Cool cooked foods to 41F before placing into service line.

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
majorCode 590.004/4-302.14-PFCleaning and sanitizing

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

No quats test strips on site. 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 problems
minorCode 590.006/6-501.11-CFacility maintenance

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Threshold at back door missing tiles allowing pests to enter kitchen. Repair to prevent pests from entering.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
criticalCode 590.007/7-204.11-PChemicals

Official wording

Sanitizers Criteria-Chemicals (P)

Inspector’s notes

Sanitizer spray bottle testing above 500ppm. Retrain staff to properly dilute sanitizer tablets to 200ppm.

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, Jul 16, 2025 · Original Source

Inspection

Jan 29, 2025

Passed

5 recorded violations

minorCode 590.003/3-303.12-COther

Official wording

Storage or Display of Food in Contact with Water or Ice (C)

Inspector’s notes

Bean sprouts and quail eggs stored in water. Discontinue storing foods in water to avoid potential bacteria growth. Corrected on site.

In plain English

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

More about other finding
criticalCode 590.003/3-403.11-PFood temperature

Official wording

Reheating for Hot Holding (P)

Inspector’s notes

Pork feet in hot holding at 75F. PIC stated to go containers of pork feet placed into hot holding from refrigeration for one hour. Reheat cooked foods to 165F prior to placing into hot holding. Pork feet reheated to 175F

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
majorCode 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Cooked ground pork at cookline refrigerator at 81F. Cooked beef in small container at 105F. Both items spread out to cool- pork 65F in 10 minutes. Cool cooked foods completely to 41F before placing into service.

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 590.004/4-101.16-COther

Official wording

Sponges Use Limitation (C)

Inspector’s notes

Sponge observed at ware washing station. Discarded.

In plain English

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

More about other finding
minorCode 590.006/6-501.11-CFacility maintenance

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Missing tiles and damaged threshold at back door. Replace/repair as needed so that door closes completely and does not allow pests to enter.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Boston Inspectional Services Department, Jan 29, 2025 · Original Source

Inspection

Jan 22, 2025

Failed

5 recorded violations

minorCode 590.003/3-303.12-COther

Official wording

Storage or Display of Food in Contact with Water or Ice (C)

Inspector’s notes

Bean sprouts and quail eggs stored in water. Discontinue storing foods in water to avoid potential bacteria growth. Corrected on site.

In plain English

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

More about other finding
criticalCode 590.003/3-403.11-PFood temperature

Official wording

Reheating for Hot Holding (P)

Inspector’s notes

Pork feet in hot holding at 75F. PIC stated to go containers of pork feet placed into hot holding from refrigeration for one hour. Reheat cooked foods to 165F prior to placing into hot holding. Pork feet reheated to 175F

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
majorCode 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Cooked ground pork at cookline refrigerator at 81F. Cooked beef in small container at 105F. Both items spread out to cool- pork 65F in 10 minutes. Cool cooked foods completely to 41F before placing into service.

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 590.004/4-101.16-COther

Official wording

Sponges Use Limitation (C)

Inspector’s notes

Sponge observed at ware washing station. Discarded.

In plain English

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

More about other finding
minorCode 590.006/6-501.11-CFacility maintenance

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Missing tiles and damaged threshold at back door. Replace/repair as needed so that door closes completely and does not allow pests to enter.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Boston Inspectional Services Department, Jan 22, 2025 · Original Source

Inspection

Jul 8, 2024

Passed

5 recorded violations

minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Cases of raw shell eggs stored on floor of walk-in refrigerator. Store eggs and all foods off the floor 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 590.003/3-603.11-PFFood temperature

Official wording

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s notes

Raw salmon and shrimp offered on menu with no disclosure connecting to remider of raw and under cooked foods. Provide indication of what menu items are raw or under cooked.

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 590.004/4-101.19-CCleaning and sanitizing

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

Soiled cardboard lining equipment shelves. Discard cardboard. Discontinue using cardboard on shelves. USe materials that are cleanable durable and non-absorbent.

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
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Floor drain under dish machine with soils. Clean 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.

More about cleaning or sanitizing problems
minorCode 590.006/6-202.14-COther

Official wording

Toilet Rooms Enclosed (C)

Inspector’s notes

Customer bathroom door is not self-closing. Provide self-closing door.

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, Jul 8, 2024 · Original Source

Inspection

Jul 1, 2024

Failed

5 recorded violations

minorCode 590.004/4-101.19-CCleaning and sanitizing

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

Soiled cardboard lining equipment shelves. Discard cardboard. Discontinue using cardboard on shelves. USe materials that are cleanable durable and non-absorbent.

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
minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Cases of raw shell eggs stored on floor of walk-in refrigerator. Store eggs and all foods off the floor 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 590.003/3-603.11-PFFood temperature

Official wording

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s notes

Raw salmon and shrimp offered on menu with no disclosure connecting to remider of raw and under cooked foods. Provide indication of what menu items are raw or under cooked.

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 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Floor drain under dish machine with soils. Clean 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.

More about cleaning or sanitizing problems
minorCode 590.006/6-202.14-COther

Official wording

Toilet Rooms Enclosed (C)

Inspector’s notes

Customer bathroom door is not self-closing. Provide self-closing door.

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, Jul 1, 2024 · Original Source

Inspection

Jan 16, 2024

Report filed

3 recorded violations

minorCode 590.004/4-101.16-COther

Official wording

Sponges Use Limitation (C)

Inspector’s notes

Sponges oberserved at warewashing station. Discontinue using sponges for warewashing. Use green scouring pads not sponges. Sponges do not dry and can harbor bacteria.

In plain English

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

More about other finding
minorCode 590.006/6-202.14-COther

Official wording

Toilet Rooms Enclosed (C)

Inspector’s notes

Bathroom door is not self-closing. Ensure bathroom door is self-closing.

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

Hood sticker expires this month. Provide date for hood cleaning.

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, Jan 16, 2024 · Original Source

Inspection

Jan 8, 2024

Failed

3 recorded violations

minorCode 590.004/4-101.16-COther

Official wording

Sponges Use Limitation (C)

Inspector’s notes

Sponges oberserved at warewashing station. Discontinue using sponges for warewashing. Use green scouring pads not sponges. Sponges do not dry and can harbor bacteria.

In plain English

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

More about other finding
minorCode 590.006/6-202.14-COther

Official wording

Toilet Rooms Enclosed (C)

Inspector’s notes

Bathroom door is not self-closing. Ensure bathroom door is self-closing.

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

Hood sticker expires this month. Provide date for hood cleaning.

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, Jan 8, 2024 · Original Source

Inspection

Nov 22, 2023

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Nov 22, 2023 · Original Source

More restaurants nearby

Not required

Fratello's Pizzeria & Shawarma Inc.

Brighton · Boston, MA·Eating & Drinking w/ Take Out

Oct 31, 20240 recorded violations
Not required

Brighton Halal Meat And Grocery Store

Brighton · Boston, MA·Retail Food

Oct 31, 20240 recorded violations
Passed

Brighton Gourmet And Cellar

Brighton · Boston, MA·Retail Food

Apr 8, 20260 recorded violations
Passed

Mi Pulgarcito Mexican & Salvadorian Food

Brighton · Boston, MA·Eating & Drinking

Feb 6, 20268 recorded violations