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Eating & Drinking · Boston, MA

Turkish Lazuri Cafe

1 N Beacon St

Last inspected Jul 21, 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

10 inspections

Inspection

Jul 21, 2026

Report filed

9 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

In the basement observed emloyees preparing foods without any effective hair restraints; provide effective hair restraints for food handlers.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues
majorCode 590.002/2-501.11-PFCleaning and sanitizing

Official wording

Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector’s notes

No written procedures to clean up a vomit and diarrhea event could be presented during the inspection; provide.

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 590.002(A)/2-101.11-PFPermits, training, and postings

Official wording

Assignment (Pf)

Inspector’s notes

During the inspection there was no assigned person in charge; one of the manager showed up an hour into the inspection. Due to not having an assigned person in charge who is knowlegable the three-compartment sink was not set up properly and was in use none of the basins were filled with dish detergent solution or sanitizer solution and the employee washing dishes was not sanitizing wares at all after washing and rinsing. Assign a person in charge who is knowlegable about food safety illness policy and sanitization when the Certified Food Protection Manager is not on site. After the certified food protection manager arrived they set up the three compartment sink properly with quats testing at 200ppm.

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 issues
majorCode 590.002(B)/2-102.11-PFOther

Official wording

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector’s notes

No Allergen Awareness Certificate could be presented during the inspection; provide.

In plain English

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

More about other finding
criticalCode 590.003/3-302.11-POther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

In the walk-in refrigerator observed raw chicken stored directly above raw beef and RTE cut vegetables stored directly below raw beef kebobs; an employee corrected on site after being directed by the health inspector; store foods in the refrigerator according to their cooking temperatures with RTE foods stored above raw proteins.

In plain English

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

More about other finding
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Observed in-use utensils stored in 70F water next to the grill area; in-use utensils should be stored on a clean and dry sanitized surface in water 135F and above or in cool running water.

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
minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Observed an employee preparing food in a large stock pot with the stock pot directly on the floor in the basement; provide a barrier for protection from the floor when preparing foods

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
minorCode 590.005/5-501.111-CFacility maintenance

Official wording

Area Enclosures and Receptacles Good Repair (C)

Inspector’s notes

One of the location's exterior trash receptacles does not have lids; repair or replace to cover exterior trash receptacles properly. Ensure that exterior trash recepatcle lids are closed at all times to prevent 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 590.005/5-501.17-COther

Official wording

Toilet Room Receptacle Covered (C)

Inspector’s notes

Provide covered waste receptacles for restrooms.

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 21, 2026 · Original Source

Inspection

Jul 14, 2026

Failed

9 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

In the basement observed emloyees preparing foods without any effective hair restraints; provide effective hair restraints for food handlers.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues
majorCode 590.002/2-501.11-PFCleaning and sanitizing

Official wording

Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector’s notes

No written procedures to clean up a vomit and diarrhea event could be presented during the inspection; provide.

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 590.002(A)/2-101.11-PFPermits, training, and postings

Official wording

Assignment (Pf)

Inspector’s notes

During the inspection there was no assigned person in charge; one of the manager showed up an hour into the inspection. Due to not having an assigned person in charge who is knowlegable the three-compartment sink was not set up properly and was in use none of the basins were filled with dish detergent solution or sanitizer solution and the employee washing dishes was not sanitizing wares at all after washing and rinsing. Assign a person in charge who is knowlegable about food safety illness policy and sanitization when the Certified Food Protection Manager is not on site. After the certified food protection manager arrived they set up the three compartment sink properly with quats testing at 200ppm.

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 issues
majorCode 590.002(B)/2-102.11-PFOther

Official wording

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector’s notes

No Allergen Awareness Certificate could be presented during the inspection; provide.

In plain English

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

More about other finding
criticalCode 590.003/3-302.11-POther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

In the walk-in refrigerator observed raw chicken stored directly above raw beef and RTE cut vegetables stored directly below raw beef kebobs; an employee corrected on site after being directed by the health inspector; store foods in the refrigerator according to their cooking temperatures with RTE foods stored above raw proteins.

In plain English

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

More about other finding
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Observed in-use utensils stored in 70F water next to the grill area; in-use utensils should be stored on a clean and dry sanitized surface in water 135F and above or in cool running water.

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
minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Observed an employee preparing food in a large stock pot with the stock pot directly on the floor in the basement; provide a barrier for protection from the floor when preparing foods

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
minorCode 590.005/5-501.111-CFacility maintenance

Official wording

Area Enclosures and Receptacles Good Repair (C)

Inspector’s notes

One of the location's exterior trash receptacles does not have lids; repair or replace to cover exterior trash receptacles properly. Ensure that exterior trash recepatcle lids are closed at all times to prevent 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 590.005/5-501.17-COther

Official wording

Toilet Room Receptacle Covered (C)

Inspector’s notes

Provide covered waste receptacles for restrooms.

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 14, 2026 · Original Source

Inspection

Jan 13, 2026

Passed

6 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Next to the grills and rice cookers observed utensils stored in 55F water; utensils should be stored on a clean and sanitized surface in water 135F or above or in cool running water.

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
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 and skewered tomatoes and peppers stored above grilltop at 80F person in charge states they had been removed from refrigeration in the last thirty minutes but placed the skeweres into refrigeration to reach 41F. Hold TCS foods at 135F or above or 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 temperature
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

Cooked tomatoes on sheet pan left on grill at 80F; employee states the tomatoes had been cooked 30 minutes ago and put them into refrigeration to reach 41F. Hold TCS foods at 135F or above or 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 temperature
majorCode 590.004/4-302.13-PFFood temperature

Official wording

Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)

Inspector’s notes

The location does not have an irreversible thermometer or test strips to measure the maximum temperature of water at the high heat warewashing machine; provide a way to measure the temperature of the water at the warewashing machine.

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

The baffles above the cookline are heaviily encrusted in dust and soils; have the baffles cleaned and sanitized 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
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Observed small dark rodent droppings in the basement. Clean and sanitize the basement of droppings and provide pest control report to damien.yee@boston.gov and have your pest control operator perform a service and provide that report to the health inspector.

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

Official record from Boston Inspectional Services Department, Jan 13, 2026 · Original Source

Inspection

Jan 6, 2026

Failed

6 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Next to the grills and rice cookers observed utensils stored in 55F water; utensils should be stored on a clean and sanitized surface in water 135F or above or in cool running water.

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
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 and skewered tomatoes and peppers stored above grilltop at 80F person in charge states they had been removed from refrigeration in the last thirty minutes but placed the skeweres into refrigeration to reach 41F. Hold TCS foods at 135F or above or 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 temperature
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

Cooked tomatoes on sheet pan left on grill at 80F; employee states the tomatoes had been cooked 30 minutes ago and put them into refrigeration to reach 41F. Hold TCS foods at 135F or above or 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 temperature
majorCode 590.004/4-302.13-PFFood temperature

Official wording

Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)

Inspector’s notes

The location does not have an irreversible thermometer or test strips to measure the maximum temperature of water at the high heat warewashing machine; provide a way to measure the temperature of the water at the warewashing machine.

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

The baffles above the cookline are heaviily encrusted in dust and soils; have the baffles cleaned and sanitized 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
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Observed small dark rodent droppings in the basement. Clean and sanitize the basement of droppings and provide pest control report to damien.yee@boston.gov and have your pest control operator perform a service and provide that report to the health inspector.

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

Official record from Boston Inspectional Services Department, Jan 6, 2026 · Original Source

Inspection

Sep 9, 2025

Passed

5 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Food handlers observed without hair restraints. Provide hats or hairnets for all food handlers.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues
criticalCode 590.003/3-302.11-POther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Raw meat kebabs in walk-in refrigerator stored over ready to eat foods. Raw lamb stored above produce. Corrected on site. Store all raw meat below ready to eat foods and produce.

In plain English

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

More about other finding
criticalCode 590.003/3-502.12-POther

Official wording

Reduced Oxygen Packaging Criteria (P)

Inspector’s notes

Raw salmon in reduced oxygen packaging. Packaged on site. Discontinue packaging salmon. Discontinue packaging any foods without a HACCP plan approved by the Health Department.

In plain English

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

More about other finding
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Soils and debris under basement storage shelves. 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
majorCode 590.007/7-102.11-PFOther

Official wording

Common Name-Working Containers (Pf)

Inspector’s notes

Chemical spray bottles without labels. Clearly label all chemical bottles.

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, Sep 9, 2025 · Original Source

Inspection

Sep 3, 2025

Failed

5 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Food handlers observed without hair restraints. Provide hats or hairnets for all food handlers.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues
criticalCode 590.003/3-302.11-POther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Raw meat kebabs in walk-in refrigerator stored over ready to eat foods. Raw lamb stored above produce. Corrected on site. Store all raw meat below ready to eat foods and produce.

In plain English

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

More about other finding
criticalCode 590.003/3-502.12-POther

Official wording

Reduced Oxygen Packaging Criteria (P)

Inspector’s notes

Raw salmon in reduced oxygen packaging. Packaged on site. Discontinue packaging salmon. Discontinue packaging any foods without a HACCP plan approved by the Health Department.

In plain English

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

More about other finding
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Soils and debris under basement storage shelves. 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
majorCode 590.007/7-102.11-PFOther

Official wording

Common Name-Working Containers (Pf)

Inspector’s notes

Chemical spray bottles without labels. Clearly label all chemical bottles.

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, Sep 3, 2025 · Original Source

Inspection

Mar 26, 2025

Passed

7 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Food handler observed without hat. Provide hats or hairnets for all food handlers.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Tongs for pickles stored inside containter. Discontinue storing serving utensils inside containers to prevent contamination from the 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 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Cooked soup at 145F cooling in plastic container. Soup spread out in metal pan. Cooled to 133F in 5 minutes. Review cooling time and temperature parameters with staff.

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

Sponges observed at warewashing. Discard sponges anddiscontinue for washing food contact surfaces.

In plain English

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

More about other finding
majorCode 590.004/4-204.112-PFFood temperature

Official wording

Temperature Measuring Devices-Functionality (Pf)

Inspector’s notes

Wash and rinse dials on dish machine not accurate. Replace dials for full functionality. Machine rinsing at 160F at plate.

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

Top of dish machine with dust and debris. Clean to prevent contamintion.

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 590.007/7-102.11-PFOther

Official wording

Common Name-Working Containers (Pf)

Inspector’s notes

Chemical spray bottles without labels. Label all chemical bottles to prevent contamination.

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, Mar 26, 2025 · Original Source

Inspection

Mar 18, 2025

Failed

7 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Food handler observed without hat. Provide hats or hairnets for all food handlers.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Tongs for pickles stored inside containter. Discontinue storing serving utensils inside containers to prevent contamination from the 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 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Cooked soup at 145F cooling in plastic container. Soup spread out in metal pan. Cooled to 133F in 5 minutes. Review cooling time and temperature parameters with staff.

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

Sponges observed at warewashing. Discard sponges anddiscontinue for washing food contact surfaces.

In plain English

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

More about other finding
majorCode 590.004/4-204.112-PFFood temperature

Official wording

Temperature Measuring Devices-Functionality (Pf)

Inspector’s notes

Wash and rinse dials on dish machine not accurate. Replace dials for full functionality. Machine rinsing at 160F at plate.

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

Top of dish machine with dust and debris. Clean to prevent contamintion.

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 590.007/7-102.11-PFOther

Official wording

Common Name-Working Containers (Pf)

Inspector’s notes

Chemical spray bottles without labels. Label all chemical bottles to prevent contamination.

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, Mar 18, 2025 · Original Source

Inspection

Dec 23, 2024

Passed

1 recorded violation

minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Mop sink is not fully enclosed. Provide full enclosure for mop sink.

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

Official record from Boston Inspectional Services Department, Dec 23, 2024 · Original Source

Inspection

Dec 16, 2024

Failed

1 recorded violation

minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Mop sink is not fully enclosed. Provide full enclosure for mop sink.

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

Official record from Boston Inspectional Services Department, Dec 16, 2024 · Original Source

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