Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was King Do 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: 6 violations recorded, including 2 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
12 inspections on record, from Mar 24, 2025 to Nov 4, 2026.
Has King Do ever been closed by the health department?
No closure appears in the 12 inspection records we hold for this business. The earliest is dated Mar 24, 2025.
The Full Inspection History
12 inspections
Inspection
Nov 4, 2026
Passed
6 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Container of soup displayed at room temperature. Hold soup hot or cool and hold at 41F.
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Chicken in steam table holding at 85F. Reheated to 170F for hot holding. Ensure hot foods hold above 135F.
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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official Wording
Food Labels (Pf)
Inspector’s Notes
Packaged foods without complete labels- include date and name and address of establishment.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Menu does not have consumer advisory for raw egg in mayonnaise. Update menu with 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.
Official record from Boston Inspectional Services Department, Nov 4, 2026 · Original Source
Inspection
Oct 28, 2026
Failed
6 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Container of soup displayed at room temperature. Hold soup hot or cool and hold at 41F.
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Chicken in steam table holding at 85F. Reheated to 170F for hot holding. Ensure hot foods hold above 135F.
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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official Wording
Food Labels (Pf)
Inspector’s Notes
Packaged foods without complete labels- include date and name and address of establishment.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Menu does not have consumer advisory for raw egg in mayonnaise. Update menu with 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.
Official record from Boston Inspectional Services Department, Oct 28, 2026 · Original Source
Inspection
Apr 1, 2026
Passed
1 recorded violation
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Air Gap (P)
Inspector’s Notes
Location has four prep sinks. I did not see an air gap on any of them. Pipes did go into wall on a few. Please provide an air gap on all prep sinks or paperwork from a plumber that they have them. If you need to have them installed plase have the plumber pull a permit. Let us know if this will need more time. Contractor on site. Air breaks will be replaced with air gaps on prep sinks.
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.
Official record from Boston Inspectional Services Department, Apr 1, 2026 · Original Source
Inspection
Mar 18, 2026
Failed (extension granted)
14 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
PIC will need to review with staff all violations and monitor to be sure not reoccurring. Proper storage of food. Hot and cold holding temperatures. General cleaning of location and to keep all hand sinks stocked.
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
PIC will need to set up sanitizer buckets for staff to use on the cooking line and prep areas.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
PIC will need to discontinue to store food containers on the floor of the walk in and also under the wire shelves. Foods in storage need to be properly covered unless in a cooling stage. Multiple found in refrogerators and walk ins. In kitchen found a bos of broccoli and some caulifloweron the floor under a broom leaning against the wall with a pile of debris on the floor next to it. PIC will need to remove from the floor and wash.
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.
In ware washing area found one of the four prep sinks for meat and fish. This sink is next to the three bay sinkwith no barrier but a metal conection tray between the drain board and the prep sink. Provide a barrier on the right side and the hand sink on the other side will work.
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.
Food thawing in basement prep sink at room temerature. Please thaw under running water.
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
Multiple foods in retail area out at room temperature. Pork and shrimp rolls and rice dishes. All between 46F to 52F. PIC removed and put into walk in to bring back down to 41F or below. Discontinue to store foods at room temperature.
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Multiple foods on front counter steam table between 117F to 124F. Steam table was not up on high. PIC removed all out of temperature foods and reheated them to 165F. Steam table will need to be put on so hot when foods come out.
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..... Bulk food containers. Shelves in kitchen on cooking line. exterior of refrigeration (handles) In place cooking equipment.
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.
Hood filters on cooking line will need to be cleaned. Hood sticker good until May 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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
PIC need to make sure that the steam table at front counter is turned on and able to hot hold foods that you bring out.
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 590.005/5-202.13-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Air Gap (P)
Inspector’s Notes
Location has four prep sinks. I did not see an air gap on any of them. Pipes did go into wall on a few. Please provide an air gap on all prep sinks or paperwork from a plumber that they have them. If you need to have them installed plase have the plumber pull a permit. Let us know if this will need more time. Contractor on site. Air breaks will be replaced with air gaps on prep sinks.
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.
Official record from Boston Inspectional Services Department, Mar 18, 2026 · Original Source
Inspection
Mar 11, 2026
Failed
14 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
PIC will need to review with staff all violations and monitor to be sure not reoccurring. Proper storage of food. Hot and cold holding temperatures. General cleaning of location and to keep all hand sinks stocked.
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
PIC will need to set up sanitizer buckets for staff to use on the cooking line and prep areas.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
PIC will need to discontinue to store food containers on the floor of the walk in and also under the wire shelves. Foods in storage need to be properly covered unless in a cooling stage. Multiple found in refrogerators and walk ins. In kitchen found a bos of broccoli and some caulifloweron the floor under a broom leaning against the wall with a pile of debris on the floor next to it. PIC will need to remove from the floor and wash.
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.
In ware washing area found one of the four prep sinks for meat and fish. This sink is next to the three bay sinkwith no barrier but a metal conection tray between the drain board and the prep sink. Provide a barrier on the right side and the hand sink on the other side will work.
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.
Food thawing in basement prep sink at room temerature. Please thaw under running water.
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
Multiple foods in retail area out at room temperature. Pork and shrimp rolls and rice dishes. All between 46F to 52F. PIC removed and put into walk in to bring back down to 41F or below. Discontinue to store foods at room temperature.
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Multiple foods on front counter steam table between 117F to 124F. Steam table was not up on high. PIC removed all out of temperature foods and reheated them to 165F. Steam table will need to be put on so hot when foods come out.
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..... Bulk food containers. Shelves in kitchen on cooking line. exterior of refrigeration (handles) In place cooking equipment.
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.
Hood filters on cooking line will need to be cleaned. Hood sticker good until May 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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
PIC need to make sure that the steam table at front counter is turned on and able to hot hold foods that you bring out.
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 590.005/5-202.13-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Air Gap (P)
Inspector’s Notes
Location has four prep sinks. I did not see an air gap on any of them. Pipes did go into wall on a few. Please provide an air gap on all prep sinks or paperwork from a plumber that they have them. If you need to have them installed plase have the plumber pull a permit. Let us know if this will need more time.
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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Rice utensil stored in stagnant water 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 in 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.
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.
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.
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.
No hand sink signage provide at basement area sinks.
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
Observed opening at baseboard near basement Ice Machine repair.
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
Rice utensil stored in stagnant water 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 in 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.
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.
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.
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.
No hand sink signage provide at basement area sinks.
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
Observed opening at baseboard near basement Ice Machine repair.
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 17, 2025 · Original Source
Inspection
Jun 10, 2025
Passed
5 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
As stated on opening inspection no preparation is allowed at the basement area no finished ceilings and exposed pipes needs an approved plan in order to use basement. Discontinue and remove all prep equipment.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Remove noninuse equipment from near main entrance 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.
Official record from Boston Inspectional Services Department, Jun 10, 2025 · Original Source
Inspection
Jun 3, 2025
Failed
5 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
As stated on opening inspection no preparation is allowed at the basement area no finished ceilings and exposed pipes needs an approved plan in order to use basement. Discontinue and remove all prep equipment.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Remove noninuse equipment from near main entrance 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.