Cooked?
Gao Vietnamese Kitchen
- resultFail
- critical violations3
- last inspectedFebruary 6, 2026
- address1031 Dorchester Av, Dorchester 02125
Is Gao Vietnamese Kitchen clean?
Gao Vietnamese Kitchen is currently Fail from Boston Inspectional Services, Health Division, from an inspection on February 6, 2026. Inspectors wrote up 3 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.
What did inspectors find at Gao Vietnamese Kitchen?
These are the violations recorded at the most recent inspection on February 6, 2026, in plain English, with the city's own wording underneath.
- ⚠️(A)-(P) Person-In-Charge-Duties (Pf) • PIC will ned to review with staff to wash hands in hand sinks only. To check the dishwasher each day and to keep cold hoods cold below 41F and hot foods above 135F. PIC will no longer be able to use the propane burner in the kitchen.(A)-(P) Person-In-Charge-Duties (Pf) • PIC will ned to review with staff to wash hands in hand sinks only. To check the dishwasher each day and to keep cold hoods cold below 41F and hot foods above 135F. PIC will no longer be able to use the propane burner in the kitchen.
- ⚠️Food Storage Containers Identified with Common Name of Food (C) • Build food containers will need to have lables to what is in the container.Food Storage Containers Identified with Common Name of Food (C) • Build food containers will need to have lables to what is in the container.
- ⚠️Wiping Cloths Use Limitation (C) • Please set up a sanitizer bucket for the kitchen and one on the cooking line. Multiple wiping cloths all around kitchen.Wiping Cloths Use Limitation (C) • Please set up a sanitizer bucket for the kitchen and one on the cooking line. Multiple wiping cloths all around kitchen.
- ⚠️Cooling (P) • Seafood meatballs in flip top at 48F. PIC will need to review with staff to properly cool foods before putting them into use on the cooking line.criticalCooling (P) • Seafood meatballs in flip top at 48F. PIC will need to review with staff to properly cool foods before putting them into use on the cooking line.
- ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Cut vegetables and shrimp stored at room temperature. Discontinue.critical(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Cut vegetables and shrimp stored at room temperature. Discontinue.
- ⚠️Nonfood-Contact Surfaces (C) • PIC will need to clean... Top of the dishwasher Bulk food containers small and large In place cooking equipment Top of the dishwasherNonfood-Contact Surfaces (C) • PIC will need to clean... Top of the dishwasher Bulk food containers small and large In place cooking equipment Top of the dishwasher
- ⚠️Ventilation Hood Systems Filters (C) • PIC will need to clean to filters on the cooking line. Hood sticekr good until March 2026Ventilation Hood Systems Filters (C) • PIC will need to clean to filters on the cooking line. Hood sticekr good until March 2026
- ⚠️Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P) • Low temperature dishwasher did not show any sanitizer on the test kit. PIC was called and repair company will be out today to repair. Until repaired please use disposable bowls plates and silverware.criticalManual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P) • Low temperature dishwasher did not show any sanitizer on the test kit. PIC was called and repair company will be out today to repair. Until repaired please use disposable bowls plates and silverware.
- ⚠️Using a Handwashing Sink-Operation and Maintenance (Pf) • Hand sink at front counter blocked with equipment used to make drinks Hand sink inwarewashing was blocked with soap and sanitizer buckets for low temperature dishwasher and in basement prep hand sink filled with equipment. PIC will need to be sure all hand sinks ate available at all times and review with staff to wash hand in the hand sinks only.Using a Handwashing Sink-Operation and Maintenance (Pf) • Hand sink at front counter blocked with equipment used to make drinks Hand sink inwarewashing was blocked with soap and sanitizer buckets for low temperature dishwasher and in basement prep hand sink filled with equipment. PIC will need to be sure all hand sinks ate available at all times and review with staff to wash hand in the hand sinks only.
- ⚠️Surface Characteristics-Indoor Areas (C) • PIC will need to replace ceiling tiles in the basement prep and in staff bathroom. Also the leak in bathroom will need to be repaired.Surface Characteristics-Indoor Areas (C) • PIC will need to replace ceiling tiles in the basement prep and in staff bathroom. Also the leak in bathroom will need to be repaired.
- ⚠️Floors Walls and Ceilings-Cleanability (C) • PIC will need to clean the floor under and behind cooking equipment and other kitchen equipment. The floor in the walk in under the shelves will need to be cleaned.Floors Walls and Ceilings-Cleanability (C) • PIC will need to clean the floor under and behind cooking equipment and other kitchen equipment. The floor in the walk in under the shelves will need to be cleaned.
- ⚠️PIC will need to go to 1010 Mass Ave and pay for the 2026 Health permit.PIC will need to go to 1010 Mass Ave and pay for the 2026 Health permit.
When was Gao Vietnamese Kitchen last inspected?
Gao Vietnamese Kitchen has 17 inspections on record going back to May 29, 2024. The 12 most recent are shown below.
| date | result | score |
|---|---|---|
| February 13, 2026 | — | |
| February 6, 2026 | Fail | |
| December 30, 2025 | Pass | |
| December 18, 2025 | — | |
| December 4, 2025 | Fail | |
| November 25, 2025 | Fail | |
| November 18, 2025 | Fail | |
| March 7, 2025 | Pass | |
| February 28, 2025 | Fail | |
| September 18, 2024 | Pass | |
| September 4, 2024 | Fail | |
| August 26, 2024 | Fail |
Gao Vietnamese Kitchen vs Dorchester
Dorchester runs 85% clean across 542 tracked restaurants — 445 clean, 31 mid, 47 cooked.
Against the 542 spots Cooked tracks in Dorchester, this one comes out cleaner than 0% of them.
Other spots in Dorchester
How Boston grades restaurants
Boston reports inspections as a pass or a fail, with no score and no letter. What separates a bad fail from a trivial one is the violation severity ladder: a single star is a minor issue, two stars is more serious, and three stars marks a critical foodborne-illness risk factor — temperature abuse, bad handwashing, cross-contamination. A restaurant can fail on paperwork alone, which is not the same as failing on food safety. Cooked splits Boston fails accordingly: a fail with a three-star violation reads cooked, a fail on minor items only reads mid.
Source: Boston Inspectional Services, Health Division via Analyze Boston. Cooked refreshes this data daily — this listing's most recent inspection is dated February 6, 2026. Inspection results describe one moment in a kitchen's life, not a permanent verdict.