Inspection
Oct 27, 2026
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 27, 2026 · Original Source
Eating & Drinking w/ Take Out · Boston, MA
Wens Rice Noodle & Ramen
247 Newbury St
Last inspected Oct 27, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Wens Rice Noodle & Ramen last inspected?
- The most recent inspection on record was on Oct 27, 2026. The result listed by Boston Inspectional Services Department was “Not required”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 19 inspections on record, from Nov 3, 2023 to Oct 27, 2026.
- Has Wens Rice Noodle & Ramen ever been closed by the health department?
- No closure appears in the 19 inspection records we hold for this business. The earliest is dated Nov 3, 2023.
The Full Inspection History
19 inspectionsInspection
Aug 7, 2026
Report filed
1 recorded violation
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Observed the floors and walls of the walk-in refrigerator encrused in grease and soils metro shelving above the warewashing machine and in the middle island prep area heavily encrusted in grease and soils and the interior of the deep fat fryer cabinet encrused in grease and soils; clean and sanitize of 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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Aug 7, 2026 · Original Source
Inspection
Mar 31, 2026
Passed
1 recorded violation
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
2-27-2026: Upon reinspection work was done on the sink but it is not an air gap as there is no air gap between the pipe and the fixture leading to the waste system. Have your licensed plumber pull proper permits and install an air gap at the prep sink above the warewashing machine.
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.
More about water, plumbing, or sewage problemsOfficial record from Boston Inspectional Services Department, Mar 31, 2026 · Original Source
Inspection
Feb 27, 2026
Failed (extension granted)
8 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Observed knives stored in the kitchen between the wall and a cold holding unit. Store utensils on a clean and sanitized surface in water 135F and above or in cool running water.
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.
More about equipment or utensil issuesminorCode 590.003/3-501.13-CFood temperature
Official Wording
Thawing (C)
Inspector’s Notes
Observed four packages of frozen commercially prepared dumplings stored on metro shelving. Upon having a conversation with the staff they state the packaged dumplings are left out to thaw. Use only approved thawing methods: under cool running water in a refrigerator or as part of the cooking process. The staff placed the dumplings into refrigeration to thaw properly.
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.
More about food kept at an unsafe temperaturecriticalCode 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
In the kitchen observed opened containers of sauces that state they must be refrigerated after opening. Per a discussion with the chef and person in charge they state that the sauces had been opened a few days ago. The staff voluntarily discarded three #10 cans of sauce. Keep TCS foods at 41F and below or 135F and 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.
More about food kept at an unsafe temperaturemajorCode 590.005/5-205.11-PFHandwashing
Official Wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
At both hand sinks in the kitchen observed basins blocked by items. Hand sinks should be accessible at all times and not used for anything else.
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.
More about handwashing problemscriticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
2-27-2026: Upon reinspection work was done on the sink but it is not an air gap as there is no air gap between the pipe and the fixture leading to the waste system. Have your licensed plumber pull proper permits and install an air gap at the prep sink above the warewashing machine.
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.
More about water, plumbing, or sewage problemsminorCode 590.006/6-301.14-CHandwashing
Official Wording
Handwashing Signage (C)
Inspector’s Notes
In the restroom there is no employees must wash hands signage; provide signage.
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.
More about handwashing problemsminorCode 590.006/6-501.11-CFacility maintenance
Official Wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
In the closet with the video recording system observed ceiling tiles not properly seated into the drop ceiling allowing for pest entry. Repair or replace the ceiling tiles.
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.
More about building upkeep issuesnotedCode L1Other
Official Wording
No wording provided in the official record.
Inspector’s Notes
Provide signage stating "A copy of the most recent health inspection is available upon request". Post updated allergen awareness poster with 9 allergens
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Feb 27, 2026 · Original Source
Inspection
Feb 20, 2026
Failed
8 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Observed knives stored in the kitchen between the wall and a cold holding unit. Store utensils on a clean and sanitized surface in water 135F and above or in cool running water.
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.
More about equipment or utensil issuesminorCode 590.003/3-501.13-CFood temperature
Official Wording
Thawing (C)
Inspector’s Notes
Observed four packages of frozen commercially prepared dumplings stored on metro shelving. Upon having a conversation with the staff they state the packaged dumplings are left out to thaw. Use only approved thawing methods: under cool running water in a refrigerator or as part of the cooking process. The staff placed the dumplings into refrigeration to thaw properly.
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.
More about food kept at an unsafe temperaturecriticalCode 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
In the kitchen observed opened containers of sauces that state they must be refrigerated after opening. Per a discussion with the chef and person in charge they state that the sauces had been opened a few days ago. The staff voluntarily discarded three #10 cans of sauce. Keep TCS foods at 41F and below or 135F and 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.
More about food kept at an unsafe temperaturemajorCode 590.005/5-205.11-PFHandwashing
Official Wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
At both hand sinks in the kitchen observed basins blocked by items. Hand sinks should be accessible at all times and not used for anything else.
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.
More about handwashing problemscriticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
At the sink above the warewashing machine observed staff preparing raw chicken in the sink basin. There is no air gap at the sink above the warewashing machine but there is an air gap at a sink next to the ice machine. Cease using the sink above the warewashing machine to prep food unless a licensed plumber pulls proper permits and installs an air gap at that sink.
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.
More about water, plumbing, or sewage problemsminorCode 590.006/6-301.14-CHandwashing
Official Wording
Handwashing Signage (C)
Inspector’s Notes
In the restroom there is no employees must wash hands signage; provide signage.
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.
More about handwashing problemsminorCode 590.006/6-501.11-CFacility maintenance
Official Wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
In the closet with the video recording system observed ceiling tiles not properly seated into the drop ceiling allowing for pest entry. Repair or replace the ceiling tiles.
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.
More about building upkeep issuesnotedCode L1Other
Official Wording
No wording provided in the official record.
Inspector’s Notes
Provide signage stating "A copy of the most recent health inspection is available upon request". Post updated allergen awareness poster with 9 allergens
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Feb 20, 2026 · Original Source
Inspection
Nov 7, 2025
Report filed
1 recorded violation
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Ice scoop in ice bin. Store scoops outside of bin to prevent contamination from the hands.
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.
More about equipment or utensil issuesOfficial record from Boston Inspectional Services Department, Nov 7, 2025 · Original Source
Inspection
Jul 11, 2025
Report filed
3 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Ice scoop in ice machine. Store scoop outside of ice machine to prevent contamination from hands.
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.
More about equipment or utensil issuesminorCode 590.004/4-101.16-COther
Official Wording
Sponges Use Limitation (C)
Inspector’s Notes
Sponges observed at warewashing. Discard sponges and discontinue using to wash food contact surfaces.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Lid of grease trap observed rusty and peeling. Resurface as needed for smooth cleanable durable surface.
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Jul 11, 2025 · Original Source
Inspection
Mar 3, 2025
Passed
1 recorded violation
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Spills on walk-in refrigerator floor. Food and debris under prep table and behind soup stoves. Clean 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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Mar 3, 2025 · Original Source
Inspection
Feb 24, 2025
Failed
1 recorded violation
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Spills on walk-in refrigerator floor. Food and debris under prep table and behind soup stoves. Clean 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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Feb 24, 2025 · Original Source
Inspection
Oct 25, 2024
Passed
2 recorded violations
criticalCode 590.004/4-501.114-PChemicals
Official Wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Sanitizer not testing for 3 compartment sink. Out of quats sanitizer. Re-wash and sanitize utensils. Set up sanitizer with chlorine- 50ppm Monitor chemical levels to prevent contamination.
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.
More about chemicals stored or used unsafelyminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Soils and debris on kitchen floor under fryer dish machine and prep tables. Clean 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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Oct 25, 2024 · Original Source
Inspection
Oct 18, 2024
Failed
2 recorded violations
criticalCode 590.004/4-501.114-PChemicals
Official Wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Sanitizer not testing for 3 compartment sink. Out of quats sanitizer. Re-wash and sanitize utensils. Set up sanitizer with chlorine- 50ppm Monitor chemical levels to prevent contamination.
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.
More about chemicals stored or used unsafelyminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Soils and debris on kitchen floor under fryer dish machine and prep tables. Clean 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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Oct 18, 2024 · Original Source
Inspection
May 17, 2024
Passed
4 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean soils on ceiling aboved ductless hood vented fryer.
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.
More about cleaning or sanitizing problemsminorCode 590.004/4-903.12-COther
Official Wording
Prohibitions (C)
Inspector’s Notes
Numerous cases of single use articles/to go containers being stored in vaulted basement equipment room with dirt floor. REMOVE.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-903.12-C1Other
Official Wording
Prohibitions (C)
Inspector’s Notes
Food contact surface equipment being stored in unifinshed basement vault mechanical room with dirt floor. REMOVE.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Device When Required (P)
Inspector’s Notes
Food preparation/culinary sink does not have an air gap in the drain pipe. Install.
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.
More about water, plumbing, or sewage problemsOfficial record from Boston Inspectional Services Department, May 17, 2024 · Original Source
Inspection
Apr 16, 2024
Failed (extension granted)
10 recorded violations
majorCode 590.002/2-102.11-PFOther
Official Wording
(C)(2) (3) and (17) Demonstration (Pf)
Inspector’s Notes
The on site person in charge had no knowledge of a proper illness policy or symptoms of exlusion. Retrain staff. Handout provided.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.002/2-301.12-PCleaning and sanitizing
Official Wording
Cleaning Procedure (P)
Inspector’s Notes
No evidence of employee handwashing. Retrain staff. Corrected on site.
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.
More about cleaning or sanitizing problemsmajorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
Priority violations cited. Provide active managerial control.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 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
Cooked sprouts 50F par cooked eggs 51F. Product made within the hour removed from service and placed on ice to cool to below 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.
More about food kept at an unsafe temperaturemajorCode 590.004/4-301.11-PFFood temperature
Official Wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Reach in cooler at front service line is holding at 51F. Make all necessary repairs. Foods placed in unit prepared within the hour placed on indirect contact with ice to cool. Service call placed should be repaired same day per PIC 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.
More about food kept at an unsafe temperatureminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean soils on ceiling aboved ductless hood vented fryer.
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.
More about cleaning or sanitizing problemsminorCode 590.004/4-903.12-COther
Official Wording
Prohibitions (C)
Inspector’s Notes
Numerous cases of single use articles/to go containers being stored in vaulted basement equipment room with dirt floor. REMOVE.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-903.12-C1Other
Official Wording
Prohibitions (C)
Inspector’s Notes
Food contact surface equipment being stored in unifinshed basement vault mechanical room with dirt floor. REMOVE.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Device When Required (P)
Inspector’s Notes
Food preparation/culinary sink does not have an air gap in the drain pipe. Install.
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.
More about water, plumbing, or sewage problemsminorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Ductless hood with no hood sticker visible soils. Provide sticker from a proffesional hood maintenance company. Emailed link.
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Apr 16, 2024 · Original Source
Inspection
Apr 12, 2024
Failed
10 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official Wording
Cleaning Procedure (P)
Inspector’s Notes
No evidence of employee handwashing. Retrain staff. Corrected on site.
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.
More about cleaning or sanitizing problemsmajorCode 590.002/2-102.11-PFOther
Official Wording
(C)(2) (3) and (17) Demonstration (Pf)
Inspector’s Notes
The on site person in charge had no knowledge of a proper illness policy or symptoms of exlusion. Retrain staff. Handout provided.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
Priority violations cited. Provide active managerial control.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 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
Cooked sprouts 50F par cooked eggs 51F. Product made within the hour removed from service and placed on ice to cool to below 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.
More about food kept at an unsafe temperaturemajorCode 590.004/4-301.11-PFFood temperature
Official Wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Reach in cooler at front service line is holding at 51F. Make all necessary repairs. Foods placed in unit prepared within the hour placed on indirect contact with ice to cool. Service call placed should be repaired same day per PIC 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.
More about food kept at an unsafe temperatureminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean soils on ceiling aboved ductless hood vented fryer.
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.
More about cleaning or sanitizing problemsminorCode 590.004/4-903.12-COther
Official Wording
Prohibitions (C)
Inspector’s Notes
Numerous cases of single use articles/to go containers being stored in vaulted basement equipment room with dirt floor. REMOVE.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-903.12-C1Other
Official Wording
Prohibitions (C)
Inspector’s Notes
Food contact surface equipment being stored in unifinshed basement vault mechanical room with dirt floor. REMOVE.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Device When Required (P)
Inspector’s Notes
Food preparation/culinary sink does not have an air gap in the drain pipe. Install.
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.
More about water, plumbing, or sewage problemsminorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Ductless hood with no hood sticker visible soils. Provide sticker from a proffesional hood maintenance company. Emailed link.
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Apr 12, 2024 · Original Source
Inspection
Feb 27, 2024
Passed
6 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Soiled wiping cloths on counter. Store wiping cloths in sanitizing solution to prevent contamination.
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.
More about cleaning or sanitizing problemsmajorCode 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Prepped items without dates-cooked eggs bamboo mushrooms. Prepped in the past 2 days. Any prepped food held over 24 hours requires date marking.
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.
More about food kept at an unsafe temperatureminorCode 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
PLastic bag over grease trap. Soiled cardboard as barrier next to table. Discard plastic and cardboard. Resurface grease trap as needed. Use materials that are cleanable durable and nonabsorbent.
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.
More about cleaning or sanitizing problemsmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Interior of ice machine with black mol-like substance. Clean to prevent contamination.
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.
More about cleaning or sanitizing problemsminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Mouse droppings and food debris under refrigeration stoves and tables in kitchen. Clean all areas to avoid attracting pests. Monitor for activity. Review pest reports- no activity noted
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.
More about cleaning or sanitizing problemsminorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Slow leak under sink at dish washer. Repair as needed to avoid attracting pests
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Feb 27, 2024 · Original Source
Inspection
Feb 20, 2024
Failed
6 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Soiled wiping cloths on counter. Store wiping cloths in sanitizing solution to prevent contamination.
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.
More about cleaning or sanitizing problemsmajorCode 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Prepped items without dates-cooked eggs bamboo mushrooms. Prepped in the past 2 days. Any prepped food held over 24 hours requires date marking.
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.
More about food kept at an unsafe temperatureminorCode 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
PLastic bag over grease trap. Soiled cardboard as barrier next to table. Discard plastic and cardboard. Resurface grease trap as needed. Use materials that are cleanable durable and nonabsorbent.
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.
More about cleaning or sanitizing problemsmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Interior of ice machine with black mol-like substance. Clean to prevent contamination.
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.
More about cleaning or sanitizing problemsminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Mouse droppings and food debris under refrigeration stoves and tables in kitchen. Clean all areas to avoid attracting pests. Monitor for activity. Review pest reports- no activity noted
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.
More about cleaning or sanitizing problemsminorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Slow leak under sink at dish washer. Repair as needed to avoid attracting pests
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Feb 20, 2024 · Original Source
Inspection
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
Inspection
Nov 13, 2023
Passed
6 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Scoops with handles in product- Store with handle up out of the product- Corrected Bowls used in bulk food containers- Provide scoops with handles
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.
More about equipment or utensil issuescriticalCode 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
Cooked tofu on the counter at 60F- Removed and placed in refrigeration Per the PIC the product was cooked less than 2 hours prior
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.
More about food kept at an unsafe temperaturecriticalCode 590.003(C)/3-301.11-PHandwashing
Official Wording
Preventing Contamination from Hands (P)
Inspector’s Notes
Observed an employee handling and preparing chives with bre hands Cut product was discarded his hands were washed and gloves put on during the inspection
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.
More about handwashing problemscriticalCode 590.004/4-101.11-PFacility maintenance
Official Wording
Characteristics-Materials for Construction and Repair (P)
Inspector’s Notes
Pitcher to ninja blender is heavily damaged and repaired with duct tape- Replace
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.
More about building upkeep issuesmajorCode 590.004/4-204.117-PFCleaning and sanitizing
Official Wording
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Inspector’s Notes
Low temperature dishwasher that was not in use at the time of the inspection is not properly dispensing chlorine sanitizer- Chlorine tested at 0ppm Establishmnet shall use disposible tableware until repairs are made to the warewashing machine to maintain chlorine at 50-100ppm
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.
More about cleaning or sanitizing problemsminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Floors under and behind equipment with soils- Clean properly
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Nov 13, 2023 · Original Source
Inspection
Nov 3, 2023
Failed
6 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Scoops with handles in product- Store with handle up out of the product- Corrected Bowls used in bulk food containers- Provide scoops with handles
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.
More about equipment or utensil issuescriticalCode 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
Cooked tofu on the counter at 60F- Removed and placed in refrigeration Per the PIC the product was cooked less than 2 hours prior
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.
More about food kept at an unsafe temperaturecriticalCode 590.003(C)/3-301.11-PHandwashing
Official Wording
Preventing Contamination from Hands (P)
Inspector’s Notes
Observed an employee handling and preparing chives with bre hands Cut product was discarded his hands were washed and gloves put on during the inspection
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.
More about handwashing problemscriticalCode 590.004/4-101.11-PFacility maintenance
Official Wording
Characteristics-Materials for Construction and Repair (P)
Inspector’s Notes
Pitcher to ninja blender is heavily damaged and repaired with duct tape- Replace
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.
More about building upkeep issuesmajorCode 590.004/4-204.117-PFCleaning and sanitizing
Official Wording
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Inspector’s Notes
Low temperature dishwasher that was not in use at the time of the inspection is not properly dispensing chlorine sanitizer- Chlorine tested at 0ppm Establishmnet shall use disposible tableware until repairs are made to the warewashing machine to maintain chlorine at 50-100ppm
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.
More about cleaning or sanitizing problemsminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Floors under and behind equipment with soils- Clean properly
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Nov 3, 2023 · Original Source