ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Gao Vietnamese Kitchen last inspected?
The most recent inspection on record was on Nov 4, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
20 inspections on record, from May 29, 2024 to Nov 4, 2026.
Has Gao Vietnamese Kitchen ever been closed by the health department?
No closure appears in the 20 inspection records we hold for this business. The earliest is dated May 29, 2024.
The Full Inspection History
20 inspections
Inspection
Nov 4, 2026
Passed
1 recorded violation
minorCode 590.004/4-301.14-CFacility maintenance
Official Wording
Ventilation Hood Systems Adequacy (C)
Inspector’s Notes
Fryer unit in kitchen is not under exhaust hood and is without fire supression. Double gas burner no longer unnder hood system. All equipment must fit safely under hood systerm and fire suppression. Remove equipment as needed to comply. Refered to Fire Inspector.
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, Nov 4, 2026 · Original Source
Inspection
Oct 28, 2026
Failed (extension granted)
7 recorded violations
majorCode 590.003/3-501.15-PFFood temperature
Official Wording
(A )Cooling Methods (Pf)
Inspector’s Notes
Beef covered in refrigerator at 75F. Stock in containers with lids at 147F. Cool cooked foods uncovered thin layr and in metal.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Multiple containers of prepped foods without labels or dates. Date mark all prepped foods held over 24 hours. Discard prepped foods after 7 days.
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 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Grease trap covered with souled plastic. Discard plastic. Resurface as needed.
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.
Fryer unit in kitchen is not under exhaust hood and is without fire supression. Double gas burner no longer unnder hood system. All equipment must fit safely under hood systerm and fire suppression. Remove equipment as needed to comply. Refered to Fire Inspector.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Soils and debris under refrigerators in kitchen. Soils and debris under basement shelving. Clean all areas 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Cookline hand sink blocked with equipment. Keeop hand sinks clear at all times for hand washing.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Ceiling tiles missing in basement. Replace tiles to prevent contamination.
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 28, 2026 · Original Source
Inspection
Oct 21, 2026
Failed
7 recorded violations
majorCode 590.003/3-501.15-PFFood temperature
Official Wording
(A )Cooling Methods (Pf)
Inspector’s Notes
Beef covered in refrigerator at 75F. Stock in containers with lids at 147F. Cool cooked foods uncovered thin layr and in metal.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Multiple containers of prepped foods without labels or dates. Date mark all prepped foods held over 24 hours. Discard prepped foods after 7 days.
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 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Grease trap covered with souled plastic. Discard plastic. Resurface as needed.
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.
Fryer unit in kitchen is not under exhaust hood and is without fire supression. Remove fryer. Refered to Fire Inspector.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Soils and debris under refrigerators in kitchen. Soils and debris under basement shelving. Clean all areas 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Cookline hand sink blocked with equipment. Keeop hand sinks clear at all times for hand washing.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Ceiling tiles missing in basement. Replace tiles to prevent contamination.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Please set up a sanitizer bucket for the kitchen and one on the cooking line. Multiple wiping cloths all around kitchen.
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.
Seafood meatballs in flip top at 48F. PIC will need to review with staff to properly cool foods before putting them into use on the cooking 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Cut vegetables and shrimp stored at room temperature. Discontinue.
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 590.004/4-202.16-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
PIC will need to clean... Top of the dishwasher Bulk food containers small and large In place cooking equipment Top of the dishwasher
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.
PIC will need to clean the filters on the cooking line. Hood sticker good until March 2026
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Low temperature dishwasher did not show any sanitizer on the test kit. PIC was called and repair company will be out today to repair. Until repaired please use disposable bowls plates and silverware.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Hand sink at front counter blocked with equipment used to make drinks Hand sink inwarewashing was blocked with soap and sanitizer buckets for low temperature dishwasher and in basement prep hand sink filled with equipment. PIC will need to be sure all hand sinks ate available at all times and review with staff to wash hand in the hand sinks only.
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 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
PIC will need to clean the floor under and behind cooking equipment and other kitchen equipment. The floor in the walk in under the shelves will need to be cleaned.
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.
PIC will ned to review with staff to wash hands in hand sinks only. To check the dishwasher each day and to keep cold hoods cold below 41F and hot foods above 135F. PIC will no longer be able to use the propane burner in the kitchen.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Feb 13, 2026 · Original Source
Inspection
Feb 6, 2026
Failed
12 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
PIC will ned to review with staff to wash hands in hand sinks only. To check the dishwasher each day and to keep cold hoods cold below 41F and hot foods above 135F. PIC will no longer be able to use the propane burner in the kitchen.
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
Please set up a sanitizer bucket for the kitchen and one on the cooking line. Multiple wiping cloths all around kitchen.
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.
Seafood meatballs in flip top at 48F. PIC will need to review with staff to properly cool foods before putting them into use on the cooking 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Cut vegetables and shrimp stored at room temperature. Discontinue.
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 590.004/4-202.16-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
PIC will need to clean... Top of the dishwasher Bulk food containers small and large In place cooking equipment Top of the dishwasher
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.
PIC will need to clean to filters on the cooking line. Hood sticekr good until March 2026
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Low temperature dishwasher did not show any sanitizer on the test kit. PIC was called and repair company will be out today to repair. Until repaired please use disposable bowls plates and silverware.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Hand sink at front counter blocked with equipment used to make drinks Hand sink inwarewashing was blocked with soap and sanitizer buckets for low temperature dishwasher and in basement prep hand sink filled with equipment. PIC will need to be sure all hand sinks ate available at all times and review with staff to wash hand in the hand sinks only.
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 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
PIC will need to clean the floor under and behind cooking equipment and other kitchen equipment. The floor in the walk in under the shelves will need to be cleaned.
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, Feb 6, 2026 · Original Source
Inspection
Dec 30, 2025
Passed
3 recorded violations
minorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Elevate all food products 6 to 8 " or higher off the floor and keep dry foods in containers with covers.
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.
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s Notes
Low temp dishwasher not reaching required wash and rinse temperatures per logo plate instructions repair. Chlorine Sanitizer is not registering on strip.
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.
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.
Official record from Boston Inspectional Services Department, Dec 30, 2025 · Original Source
Inspection
Dec 18, 2025
Hearing scheduled
3 recorded violations
minorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Elevate all food products 6 to 8 " or higher off the floor and keep dry foods in containers with covers.
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.
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s Notes
Low temp dishwasher not reaching required wash and rinse temperatures per logo plate instructions repair. Chlorine Sanitizer is not registering on strip.
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.
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.
Official record from Boston Inspectional Services Department, Dec 18, 2025 · Original Source
Inspection
Dec 4, 2025
Failed (extension granted)
3 recorded violations
majorCode 590.004/4-501.110-PFFood temperature
Official Wording
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s Notes
low temp dishwasher not reaching required wash and rinse temperatures repair.
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.
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.
Observed mice droppings on floor near dish washer provide a current pest control report.
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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Inuse cooking utensils stored inside a plastic bucket discontinue practice and discontinue practice and store In-use utensils must be stored in food with handle above food and container on clean sanitized surface in cool running water to flush moist foods or clean water of 135F.
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.
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s Notes
low temp dishwasher not reaching required wash and rinse temperatures repair.
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.
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.
Observed mice droppings on floor near dish washer provide a current pest control report.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Remove all not inuse equipment basement area and organize.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Ceiling tile missing near ware washing area.
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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Inuse cooking utensils stored inside a plastic bucket discontinue practice and discontinue practice and store In-use utensils must be stored in food with handle above food and container on clean sanitized surface in cool running water to flush moist foods or clean water of 135F.
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.
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s Notes
low temp dishwasher not reaching required wash and rinse temperatures repair.
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.
Observed mice droppings on floor near dish washer provide a current pest control report.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Remove all not inuse equipment basement area and organize.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Ceiling tile missing near ware washing area.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
No consumer advisory for the beef soup provide.
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 590.004/4-601.11-CCleaning and sanitizing
Official Wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
Sides inbetween and backsplash of cooking equipment soiled clean.
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.
Hand sink blocked by table make hand sink accessible.
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.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Clean floor below cooking equipment to remove visible soil.
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.
Evidence of mice dropping son floor near refrigerator kitchen area.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
No consumer advisory for the beef soup provide.
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 590.004/4-601.11-CCleaning and sanitizing
Official Wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
Sides inbetween and backsplash of cooking equipment soiled clean.
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.
Hand sink blocked by table make hand sink accessible.
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.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Clean floor below cooking equipment to remove visible soil.
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.
Evidence of mice dropping son floor near refrigerator kitchen area.
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.
Official record from Boston Inspectional Services Department, Feb 28, 2025 · Original Source
Inspection
Sep 18, 2024
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Exhausthood sticker expired service by licensed exhausthood cleaner and provide current 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.
Official record from Boston Inspectional Services Department, Sep 18, 2024 · Original Source
Inspection
Sep 4, 2024
Failed (extension granted)
3 recorded violations
majorCode 590.005/5-204.11-PFHandwashing
Official Wording
Handwashing Sinks-Location and Placement (Pf)
Inspector’s Notes
Remove condensation tube from dripping into sink and repair adequately.
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 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Exhausthood sticker expired service by licensed exhausthood cleaner and provide current 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.
Remove condensation tube from dripping into sink and repair adequately.
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.
Official record from Boston Inspectional Services Department, Aug 26, 2024 · Original Source
Inspection
Jun 26, 2024
Passed
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
Reviewed first pest control service provide additional current pest control service.
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.
Official record from Boston Inspectional Services Department, Jun 26, 2024 · Original Source
Inspection
Jun 20, 2024
Failed (extension granted)
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
Reviewed first pest control service provide additional current pest control service.
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.
Official record from Boston Inspectional Services Department, Jun 20, 2024 · Original Source
Inspection
Jun 6, 2024
Failed (extension granted)
2 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
No prep sink provide.
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.
Reviewed first pest control service provide additional current pest control service.
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.
Official record from Boston Inspectional Services Department, Jun 6, 2024 · Original Source
Inspection
May 31, 2024
Failed (extension granted)
4 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
No prep sink provide.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Replace worn loose ceiling tiles from surrounding exhausthood.
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.
Evidence of mice on glue traps at the basement area provide a current detailed pest control report.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Remove all clutter of non inuse equipment leftover from previous owner.
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, May 31, 2024 · Original Source
Inspection
May 29, 2024
Failed
4 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
No prep sink provide.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Replace worn loose ceiling tiles from surrounding exhausthood.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Remove all clutter of non inuse equipment leftover from previous owner.
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.
Evidence of mice on glue traps at the basement area provide a current detailed pest control report.
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.