Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Fai Canteen last inspected?
The most recent inspection on record was on Nov 3, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
6 inspections on record, from May 13, 2026 to Nov 3, 2026.
Has Fai Canteen ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated May 13, 2026.
The Full Inspection History
6 inspections
Inspection
Nov 3, 2026
Passed
1 recorded violation
criticalCode 590.003/3-306.11-PContamination
Official Wording
Food Display-Preventing Contamination by Consumers (P)
Inspector’s Notes
Seperate food storage room for the kitchen's dry goods located in the rear of the building is wide open - no door / barriers set in place - the kitchen as well as this food storage room is located in the lobby of a multi floor commercial building containing many employees not affiliated with food service - Address as discussed - room is located around the corner from the kitchen - not able to be seen from the kitchen
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, Nov 3, 2026 · Original Source
Inspection
Oct 29, 2026
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 29, 2026 · Original Source
Inspection
Oct 27, 2026
Failed (extension granted)
3 recorded violations
criticalCode 590.003/3-306.11-PContamination
Official Wording
Food Display-Preventing Contamination by Consumers (P)
Inspector’s Notes
Seperate food storage room for the kitchen's dry goods located in the rear of the building is wide open - no door / barriers set in place - the kitchen as well as this food storage room is located in the lobby of a multi floor commercial building containing many employees not affiliated with food service - Address as discussed - room is located around the corner from the kitchen - not able to be seen from the kitchen
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
The menu board is missing the entire disclosure / reminder - consumer advisory provide the asterisk [*] in front of each menu item offered under cooked as well as in front of the word [ * consuming ... ]
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.
Official record from Boston Inspectional Services Department, Oct 27, 2026 · Original Source
Inspection
Oct 22, 2026
Failed
3 recorded violations
criticalCode 590.003/3-306.11-PContamination
Official Wording
Food Display-Preventing Contamination by Consumers (P)
Inspector’s Notes
Seperate food storage room for the kitchen's dry goods located in the rear of the building is wide open - no door / barriers set in place - the kitchen as well as this food storage room is located in the lobby of a multi floor commercial building containing many employees not affiliated with food service - Address as discussed - room is located around the corner from the kitchen - not able to be seen from the kitchen
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
The menu board is missing the entire disclosure / reminder - consumer advisory provide the asterisk [*] in front of each menu item offered under cooked as well as in front of the word [ * consuming ... ]
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.
Official record from Boston Inspectional Services Department, Oct 22, 2026 · Original Source
Inspection
May 28, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, May 28, 2026 · Original Source
Inspection
May 13, 2026
Report filed
3 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Post both current copies of your food safety and allergen awareness certifications inside the facility mas we discussed - remove all certificates pertaining to the previous owner of " Hidden Kitchen " from the inside of the restaurant
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s Notes
Ensure all exposed wooden surfaces inside both the kitchen and dry goods storage area are properly sealed as we discussed during inspection - rempove all the soiled insulation around the wall mounter A/C - maintain clean as it is located above a food prep arae
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.
Post signage all designated hand sinks stating " Hand Washing Only " - Post signage for the two bay sink in the kitchen as " Prep Sink " - there is a proper three bay sink in an adjacent room the business will be using
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.