SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Dave's Hot Chicken last inspected?
The most recent inspection on record was on Oct 29, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
18 inspections on record, from Oct 18, 2023 to Oct 29, 2026.
Has Dave's Hot Chicken ever been closed by the health department?
No closure appears in the 18 inspection records we hold for this business. The earliest is dated Oct 18, 2023.
The Full Inspection History
18 inspections
Inspection
Oct 29, 2026
Passed
2 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Provide and post an updated certiciate. exp 8/26
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.
Official record from Boston Inspectional Services Department, Oct 29, 2026 · Original Source
Inspection
Oct 26, 2026
Failed
2 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Provide and post an updated certiciate. exp 8/26
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.
Kitchenware and Tableware-Preventing Contamination (C)
Inspector’s Notes
Single use spoons/plastic lids in the front counter stored improperly. Retrain staff to properly store
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.
Kitchenware and Tableware-Preventing Contamination (C)
Inspector’s Notes
Single use spoons/plastic lids in the front counter stored improperly. Retrain staff to properly store
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.
Official record from Boston Inspectional Services Department, Feb 4, 2025 · Original Source
Inspection
Nov 18, 2024
Passed
4 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
Daisy was not able to provide information about symptoms and Diagnosis for Illness policy. Provide Staff rinsing soiled knives in the middle sink. Retrain
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
All wiping cloth needs to be in a saitizer solution. Retrain staff
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Daves sauce on the line at 50F.PIC removed it from the line and voluntary discarded. Discussed with PIC to stock the sauce in a single layer and cover it to maintain temperature 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.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official Wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s Notes
Soiled knives stored in the knife rack. Clean and retrain to wash/rinse and sanitize
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.
Official record from Boston Inspectional Services Department, Nov 18, 2024 · Original Source
Inspection
Nov 8, 2024
Failed
4 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
Daisy was not able to provide information about symptoms and Diagnosis for Illness policy. Provide Staff rinsing soiled knives in the middle sink. Retrain
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
All wiping cloth needs to be in a saitizer solution. Retrain staff
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Daves sauce on the line at 50F.PIC removed it from the line and voluntary discarded. Discussed with PIC to stock the sauce in a single layer and cover it to maintain temperature 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.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official Wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s Notes
Soiled knives stored in the knife rack. Clean and retrain to wash/rinse and sanitize
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.
Hot water at the hand sink in assembly area registers 74F. Provide minimum temperature of 100F. Employees to utilize adjacent convenient hand wash stations until proper temperature obtained.
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.
Hot water at the hand sink in assembly area registers 74F. Provide minimum temperature of 100F. Employees to utilize adjacent convenient hand wash stations until proper temperature obtained.
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.
minorCode 590.004/4-501.11-CEquipment and utensils
Official Wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
Observed refrigerated reach in unit at service station operating @ 50F. Discussed with PIC to have repaired and provide report to ensure properly operating
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed cole slaw at service line @ 50F. Discussed with PIC to maintain cold holding @ 41F or below. PIC corrected on site
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.
minorCode 590.004/4-501.11-CEquipment and utensils
Official Wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
Observed refrigerated reach in unit at service station operating @ 50F. Discussed with PIC to have repaired and provide report to ensure properly operating
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Observed soiled bulk containers and reach in unit for raw chicken. Clean exterior of bulk containers and inside reach in unit.
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.
Observed leaking toilet in Men's restroom. Contact licensed plumber for repairs and provide report upon completion
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.
Official record from Boston Inspectional Services Department, Oct 27, 2023 · Original Source
Inspection
Oct 18, 2023
Failed
5 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
Observed cole slaw at service line @ 50F. Discussed with PIC to maintain cold holding @ 41F or below. PIC corrected on site
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.
minorCode 590.004/4-501.11-CEquipment and utensils
Official Wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
Observed refrigerated reach in unit at service station operating @ 50F. Discussed with PIC to have repaired and provide report to ensure properly operating
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Observed soiled bulk containers and reach in unit for raw chicken. Clean exterior of bulk containers and inside reach in unit.
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.
Observed leaking toilet in Men's restroom. Contact licensed plumber for repairs and provide report upon completion
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.