Inspection
Sep 25, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 25, 2026 · Original Source
Eating & Drinking · Boston, MA
Yellow Door Taqueria
2297 Dorchester Av
Last inspected Sep 25, 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
14 inspectionsInspection
Jul 6, 2026
Passed
1 recorded violation
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Prep sink missing a proper air gap. Provide a plumbers report for the repair to isdhealth@boston.gov and Shemica.debnam@boston.gov for review. Provide a permit from a licensed plumber. Direct the plumber to submit the application wihich can be done online. Once completed please forward to isdhealth@boston.gov and shemica.debnam@boston.gov
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Boston Inspectional Services Department, Jul 6, 2026 · Original Source
Inspection
Jun 25, 2026
Failed (extension granted)
4 recorded violations
majorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed a broom and dustpan on a mounted unit blocking the handsik. Remove to allow access at all times Observed a trash barrel blocking the handsink on the cookline. PIC removed once directed. Handsinks should be accessible at all times.
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 problemscriticalCode 590.005/5-205.15-PFacility maintenance
Official wording
System Maintained in Good Repair (P)
Inspector’s notes
Observed a big puddle of standing water under the prep sink. Clean and repair to avoid water buildup
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 issuescriticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Prep sink missing a proper air gap. Provide a plumbers report for the repair to isdhealth@boston.gov and Shemica.debnam@boston.gov for review. Provide a permit from a licensed plumber. Direct the plumber to submit the application wihich can be done online. Once completed please forward to isdhealth@boston.gov and shemica.debnam@boston.gov
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsmajorCode 590.006/6-301.12-PFOther
Official wording
Hand Drying Provision (Pf)
Inspector’s notes
Handsink missing paper towels. Provide at all times
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 25, 2026 · Original Source
Inspection
Jun 18, 2026
Failed
4 recorded violations
majorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed a broom and dustpan on a mounted unit blocking the handsik. Remove to allow access at all times Observed a trash barrel blocking the handsink on the cookline. PIC removed once directed. Handsinks should be accessible at all times.
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 problemscriticalCode 590.005/5-205.15-PFacility maintenance
Official wording
System Maintained in Good Repair (P)
Inspector’s notes
Observed a big puddle of standing water under the prep sink. Clean and repair to avoid water buildup
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 issuescriticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Prep sink missing a proper air gap. Provide a plumbers report for the repair to isdhealth@boston.gov and Shemica.debnam@boston.gov for review.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsmajorCode 590.006/6-301.12-PFOther
Official wording
Hand Drying Provision (Pf)
Inspector’s notes
Handsink missing paper towels. Provide at all times
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 18, 2026 · Original Source
Inspection
Apr 16, 2025
Passed
1 recorded violation
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
The online menu does not have a consumer advisory for raw/undercooked foods / Provide a full consumer advisory.
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, Apr 16, 2025 · Original Source
Inspection
Apr 14, 2025
Failed (extension granted)
2 recorded violations
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
The online menu does not have a consumer advisory for raw/undercooked foods / Provide a full consumer advisory.
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 590.004/4-703.11-PChemicals
Official wording
Hot Water and Chemical-Methods (P)
Inspector’s notes
Sanitizer not registering / repair to provide 50-100ppm chlorine. 3 bay sink will be used. Bar glass machine operating properly and can be used for glass washing
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 unsafelyOfficial record from Boston Inspectional Services Department, Apr 14, 2025 · Original Source
Inspection
Mar 27, 2025
Failed
1 recorded violation
criticalCode 590.004/4-703.11-PChemicals
Official wording
Hot Water and Chemical-Methods (P)
Inspector’s notes
Sanitizer not registering / repair to provide 50-100ppm chlorine. 3 bay sink will be used. Bar glass machine operating properly and can be used for glass washing
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 unsafelyOfficial record from Boston Inspectional Services Department, Mar 27, 2025 · Original Source
Inspection
Oct 29, 2024
Passed
3 recorded violations
majorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temperature dish machine 90F final rinse. Make all necessary repairs.
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 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handsink obstructed with fry oil. Corrected on site. Handwashing practices satisfactory.
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 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Hot water in basement warewashing area is fluating between 70F & 94F water heater has tripped breaker that was reset. PIC has contacted a plumber to assess and make any necessary repairs. Hot water at upstairs cookline and bar is 110F+
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 issuesOfficial record from Boston Inspectional Services Department, Oct 29, 2024 · Original Source
Inspection
Oct 22, 2024
Failed
3 recorded violations
majorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temperature dish machine 90F final rinse. Make all necessary repairs.
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 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handsink obstructed with fry oil. Corrected on site. Handwashing practices satisfactory.
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 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Hot water in basement warewashing area is fluating between 70F & 94F water heater has tripped breaker that was reset. PIC has contacted a plumber to assess and make any necessary repairs. Hot water at upstairs cookline and bar is 110F+
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 issuesOfficial record from Boston Inspectional Services Department, Oct 22, 2024 · Original Source
Inspection
Jun 21, 2024
Passed
5 recorded violations
criticalCode 590.003(C)/3-301.11-PHandwashing
Official wording
Preventing Contamination from Hands (P)
Inspector’s notes
Employee observed handling ready to eat produce in the basement preparation area with no gloves. Address and ensure there is no bare hand contact with any ready to eat foods.
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 problemsmajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink in the main kitchen area being blocked by plastic container and barrel. Discontinue and ensure all hand sinks are accessible during operational hours. Sink was cleared at the time of the inspection.
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 590.003/3-305.12-COther
Official wording
Food Storage Prohibited Areas (C)
Inspector’s notes
Containers of meats and other food products observed being stored on the ground of the walk-in cooler. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Current Food Safety Certification on site with a past expiration date from Nov. 2023. Address and provide up to date Certifications. No one on site with a current Food Allergen Certification. Provide.
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths observed being left out on counter tops in the basement preparation area. Address and provide the proper sanitizing buckets.
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, Jun 21, 2024 · Original Source
Inspection
Jun 14, 2024
Failed
5 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths observed being left out on counter tops in the basement preparation area. Address and provide the proper sanitizing buckets.
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 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink in the main kitchen area being blocked by plastic container and barrel. Discontinue and ensure all hand sinks are accessible during operational hours. Sink was cleared at the time of the inspection.
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 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Current Food Safety Certification on site with a past expiration date from Nov. 2023. Address and provide up to date Certifications. No one on site with a current Food Allergen Certification. Provide.
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 590.003/3-305.12-COther
Official wording
Food Storage Prohibited Areas (C)
Inspector’s notes
Containers of meats and other food products observed being stored on the ground of the walk-in cooler. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003(C)/3-301.11-PHandwashing
Official wording
Preventing Contamination from Hands (P)
Inspector’s notes
Employee observed handling ready to eat produce in the basement preparation area with no gloves. Address and ensure there is no bare hand contact with any ready to eat foods.
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 problemsOfficial record from Boston Inspectional Services Department, Jun 14, 2024 · Original Source
Inspection
Feb 7, 2024
Passed
2 recorded violations
criticalCode 590.004/4-703.11-PChemicals
Official wording
Hot Water and Chemical-Methods (P)
Inspector’s notes
Sanitizer not registering / Line broke during inspection / Repair to provide 50-100ppm
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 unsafelyminorCode 590.006/6-201.17-CFacility maintenance
Official wording
Walls and Ceilings Attachments (C)
Inspector’s notes
Hood tag expired in November 2023 / Contact hood cleaning company
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 issuesOfficial record from Boston Inspectional Services Department, Feb 7, 2024 · Original Source
Inspection
Jan 23, 2024
Failed
2 recorded violations
criticalCode 590.004/4-703.11-PChemicals
Official wording
Hot Water and Chemical-Methods (P)
Inspector’s notes
Sanitizer not registering / Line broke during inspection / Repair to provide 50-100ppm
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 unsafelyminorCode 590.006/6-201.17-CFacility maintenance
Official wording
Walls and Ceilings Attachments (C)
Inspector’s notes
Hood tag expired in November 2023 / Contact hood cleaning company
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 issuesOfficial record from Boston Inspectional Services Department, Jan 23, 2024 · Original Source
Inspection
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
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