SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Waku Waku last inspected?
The most recent inspection on record was on Nov 10, 2026. The result listed by Boston Inspectional Services Department was “Failed (extension granted)”.
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?
14 inspections on record, from Jan 16, 2024 to Nov 10, 2026.
Has Waku Waku ever been closed by the health department?
No closure appears in the 14 inspection records we hold for this business. The earliest is dated Jan 16, 2024.
The Full Inspection History
14 inspections
Inspection
Nov 10, 2026
Failed (extension granted)
2 recorded violations
minorCode 590.004/4-501.11-CEquipment and utensils
Official Wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
There is no prep sink.Provide a proper prep sink with an air gap.
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.
Discontinue any prep in the basement exposed pipes no ceiling) Discussed with PIC to contact ISD Health speak with a supervisor about a plan review for ceiling instalation.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
There are prepped items in the basement walkin that are missing datemarkings.Provide datemarkings on all prepped items held 41F or below for over 24 hours
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.
Provide a working internal thermometer in the basement walkin.
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 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Clean the grease from the wall at the rice cooker. (discontinue cooking in the basement(Gas appliance no ventilation system)
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 22, 2026 · Original Source
Inspection
Sep 8, 2026
Failed
7 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
Discontinue any prep in the basement exposed pipes no ceiling) Discussed with PIC to contact ISD Health speak with a supervisor about a plan review for ceiling instalation.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
There are prepped items in the basement walkin that are missing datemarkings.Provide datemarkings on all prepped items held 41F or below for over 24 hours
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.
Provide a working internal thermometer in the basement walkin.
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 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Clean the grease from the wall at the rice cooker. (discontinue cooking in the basement(Gas appliance no ventilation system)
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 8, 2026 · Original Source
Inspection
Oct 2, 2025
Passed
7 recorded violations
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official Wording
Eating Drinking or Using Tobacco (C)
Inspector’s Notes
Cigarette box stored next to clean bowls on production line. Discontinue.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s Notes
Multiple containers of food product uncovered in stand up refrigeration unit. Uncovered spices and seasonings in basement. Cover to prevent potential contaminants.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Raw chicken breast stored on top of ready to eat bao buns. Corrected on site. Ensure raw foods are stored below ready to eat products to prevent potential contaminants.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
No date marking on multiple foods in walk in cooler. Provide for all foods kept longer than 24 hours.
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
Table next to production line is rusted. Replace shelfing.
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.
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
All shelfing in walk in cooler observed with black mold like build up. Clean to remove all soils in walk in cooler.
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.
Rodent droppings under service area hand sink. Clean to remove. Provide an updated pest 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.
Official record from Boston Inspectional Services Department, Oct 2, 2025 · Original Source
Inspection
Sep 24, 2025
Failed
7 recorded violations
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official Wording
Eating Drinking or Using Tobacco (C)
Inspector’s Notes
Cigarette box stored next to clean bowls on production line. Discontinue.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s Notes
Multiple containers of food product uncovered in stand up refrigeration unit. Uncovered spices and seasonings in basement. Cover to prevent potential contaminants.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Raw chicken breast stored on top of ready to eat bao buns. Corrected on site. Ensure raw foods are stored below ready to eat products to prevent potential contaminants.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
No date marking on multiple foods in walk in cooler. Provide for all foods kept longer than 24 hours.
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
Table next to production line is rusted. Replace shelfing.
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.
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
All shelfing in walk in cooler observed with black mold like build up. Clean to remove all soils in walk in cooler.
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.
Rodent droppings under service area hand sink. Clean to remove. Provide an updated pest 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.
Official record from Boston Inspectional Services Department, Sep 24, 2025 · Original Source
Inspection
Jun 9, 2025
Passed
5 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Employee on production line without hair restraint. Provide.
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Fried chicken in ambient air at 85F. Discarded. Hold hot foods at 135F or above.
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
Foods and sauces without date marking in production kitchen refrigerator. Provide for all foods held longer than 24 hours.
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 590.004/4-303.11-PFCleaning and sanitizing
Official Wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s Notes
High temperature dish machine observed with detegerent container empty. Corrected on site. Ensure detegerent is available at all hours.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Build up on walk in cooler doors. Build up on walk in freezer doors. Clean to remove all soils.
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, Jun 9, 2025 · Original Source
Inspection
Jun 2, 2025
Failed
5 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Employee on production line without hair restraint. Provide.
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Fried chicken in ambient air at 85F. Discarded. Hold hot foods at 135F or above.
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
Foods and sauces without date marking in production kitchen refrigerator. Provide for all foods held longer than 24 hours.
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 590.004/4-303.11-PFCleaning and sanitizing
Official Wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s Notes
High temperature dish machine observed with detegerent container empty. Corrected on site. Ensure detegerent is available at all hours.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Build up on walk in cooler doors. Build up on walk in freezer doors. Clean to remove all soils.
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.
Production line employee making raman dish answered cell phone in gloves and did not change gloves after handling the cell phone. Discard gloves and wash hands after changing tasks.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Production line employee making raman dish answered cell phone in gloves and did not change gloves after handling the cell phone. Discard gloves and wash hands after changing tasks.
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, Aug 7, 2024 · Original Source
Inspection
May 21, 2024
Passed
3 recorded violations
majorCode 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
Rodent droppings observed under kitchen area hand sink. Dead roach observed in basement area. Clean to remove. Provide updated pest reports.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s Notes
Dead roaches observed in basement area. Clean to remove all effected areas.
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.
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.
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.
Rodent droppings observed under kitchen area hand sink. Dead roach observed in basement area. Clean to remove. Provide updated pest reports.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s Notes
Dead roaches observed in basement area. Clean to remove all effected areas.
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.
Observed prepped vegetables stored on top of grease trap. Person in charge removed.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Multiple containers of food observed without date marking. 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.
Hoods filters observed with heavy grease and dust build up. Clean to remove.
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.
Beverage cooler in server area does not have thermometer. 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.
Observed prepped vegetables stored on top of grease trap. Person in charge removed.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Multiple containers of food observed without date marking. 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.
Hoods filters observed with heavy grease and dust build up. Clean to remove.
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.
Beverage cooler in server area does not have thermometer. 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.