Casa Bonita Mexican Grill

September 18, 2025 · Administrative hearing

🫥not rated

official resultAdministrative hearing
inspection typeEating & Drinking w/ Take Out
failed findings8
critical findings4

📁 This is an administrative record, not a health inspection. It does not replace the restaurant's latest meaningful health result.

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Failed findings

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)critical

Inspector note: On compliance visit inside the walkin observed raw chicken stored directly next to cooked rice and directly above cooked chorizo and raw chicken stored directly next to raw ground beef. Store foods by their cooking temperatures.
code 590.003/3-302.11-P*** · critical food-safety factorstatus: Fail
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: On the serving line queso fresco was temped at 44F and shredded lettuce was temped at 53F. Hold TCS at or below 41F. 9/18/25: On compliance visit chopped lettuce on the line was 55F. PIC had staff removed lettuce to walkin to cool.
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
Hot Water and Chemical-Methods (P)critical

Inspector note: On compliance visit observed employee dunking cleaned and washed wares in the sanitizer basin of the three compartment sink for less than the 60 second contact time directed by the location's sanitizer which calls for at least 60 seconds of contact time to properly sanitize. Retrain staff on how to correctly wash rinse and sanitize at the three compartment sink.
code 590.004/4-703.11-P*** · critical food-safety factorstatus: Fail
Backflow Prevention (P)critical

Inspector note: At the prep sink there is no air gap. Have a licensed plumber submit a report on cost and viability of installing an air gap at the prep sink and pull proper permits. 9/18/25: On compliance visit there was plumbing work done but it is an air brake. PIC states they will contact the plumber pull permits and do work to have a proper air gap installed.
code 590.005/5-402.11-P*** · critical food-safety factorstatus: Fail
(B) Cooling Methods (C)

Inspector note: 9/18/25: On compliance visit there was chopped lettuce per PIC was cooling in the walkin that had been taken off the cold line but the hotel pans were covered. Cool foods using proper methods.
code 590.003/3-501.15-C* · lower-severity findingstatus: Fail
Covering Receptacles (C)

Inspector note: Exterior trash receptacle has doors open on top and on the side. Ensure doors for trash receptacle are closed at all times. 9/18/25: On compliance visit the PIC states they have contacted their trash removal company to replace their dumpster as the doors are broken.
code 590.005/5-501.113-C* · lower-severity findingstatus: Fail
Maintaining Refuse Areas and Enclosures (C)

Inspector note: At the outside refuse area there is excessive dumped items next to the dumpster and a trash bag stored on top of discarded items. Clean area of excess items to disuade pests. 9/18/25: On compliance visit PIC states they will have a discussion with their landlord because they items stored on the ground next to their dumpster is not theirs and will have it removed by the landlord or the owner of the dumped items.
code 590.005/5-501.115-C* · lower-severity findingstatus: Fail
Outer Openings Protected (C)

Inspector note: There is a gap in the front door where sunlight is visible through. Provide a door sweep or repair doors so that no light is visible to prevent pest entry. 9/18/25: On compliance visit per PIC they have purchased a door sweep but it has yet to arrive or be installed.
code 590.006/6-202.15-C* · lower-severity findingstatus: Fail

Checks marked passed

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: There was queso inside a hot holding device on the serving line that temped at 128F. Hold hot TCS at or above 135F.
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)critical

Inspector note: At the red bucket on the floor underneath the front hand sink there are cloths stored in the liquid and the liquid tested at 0ppm with the sanitizer strips from the restaurant. Sanitizer should be at 200ppm per the instructions on the locaton's sanitizer directions.
code 590.004/4-501.114-P*** · critical food-safety factorstatus: Pass
Sanitizers Criteria-Chemicals (P)critical

Inspector note: In a red sanitizer bucket under the hot line using the location's test strips it tested over 400ppm. Per the location's instructions on their sanitizer bottle ppm of the sanitizer should be 200ppm.
code 590.007/7-204.11-P*** · critical food-safety factorstatus: Pass
(C)(2) (3) and (17) Demonstration (Pf)

Inspector note: Person in charge could not answer questions about foodborne illnesses or prevention of foodborne illnesses. Person in charge and staff must be knowledgable about when to restrict or exclude staff based on symptoms.
code 590.002/2-102.11-PF** · serious findingstatus: Pass
Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector note: Location has a V/D cleanup kit but procedures are limited and there is no caution tape. Provide caution tape and detailed procedures on how to clean up a V/D event.
code 590.002/2-501.11-PF** · serious findingstatus: Pass
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector note: There are multiple risk based violations from today's inspection. Provide a certified food protection manager that is on site that is knowledgable that can monitor and train staff. Per PIC who is a CFPM on phone they are on site 1-3 hours per day. Staff must be able to take corrective actions as the health inspector had to take corrective actions for at risk foods during today's inspection.
code 590.002(B)/2-102.11-PF** · serious findingstatus: Pass
Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector note: At the hand sink next to the warewashing area there was dumped food inside the basin of the hand sink. Hand sinks must be used for only hand washing and nothing else.
code 590.005/5-205.11-PF** · serious findingstatus: Pass
Common Name-Working Containers (Pf)

Inspector note: Inside the mop closet there was a spray bottle with blue liquid in it but was unlabled. Label in use containers with chemicals after moving from bulk containers.
code 590.007/7-102.11-PF** · serious findingstatus: Pass
In-Use Utensils Between-Use Storage (C)

Inspector note: In two ice containers the handles of the ice scoops are stored so that they are touching the ice. Store scoops so that the handles are not touching food.
code 590.003/3-304.12-C* · lower-severity findingstatus: Pass
Nonfood Contact Surfaces (C)

Inspector note: Floors of the walkin cooler are heavily soiled. Clean and sanitize of soils.
code 590.004/4-602.13-C* · lower-severity findingstatus: Pass
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)

Inspector note: In the prep area utensils and food contact items are stored upright that allows for contamination. Store cleaned and sanitized wares inverted so that they are protected by contamination.
code 590.004/4-903.11-C1* · lower-severity findingstatus: Pass
Handwashing Signage (C)

Inspector note: In the unisex restroom there is no employee must wash hands signage. Provide proper hand washing signage at all hand sinks.
code 590.006/6-301.14-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on September 15, 2025: 2 findings appeared for the first time. 6 findings recurred. 12 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.