Hei La Moon

• resultFail
• critical violations0
• last inspectedJune 17, 2014
• address88 Beach St, Boston 02111

Is Hei La Moon clean?

Hei La Moon is currently Fail from Boston Inspectional Services, Health Division, from an inspection on June 17, 2014. No critical violations were recorded at that visit. On Cooked's ladder that reads mid 😬.

What did inspectors find at Hei La Moon?

These are the violations recorded at the most recent inspection on June 17, 2014, in plain English, with the city's own wording underneath.

• ⚠️Hand Cleaner Drying Tissue Signage • No employee hand wash signs
  Hand Cleaner Drying Tissue Signage • No employee hand wash signs
• ⚠️Food Container Labels • Bulk food containers not labeled
  Food Container Labels • Bulk food containers not labeled
• ⚠️Separation Segregation Cross Contamination • Raw animal products stored with vegetables Corrected on site.critical
  Separation Segregation Cross Contamination • Raw animal products stored with vegetables Corrected on site.
• ⚠️Food Protection • In use Rice cookers stored in storage rooms • Loose teas not stored with covers on containers • No covers on food containers. Provide tight fitting food grade covers. • Open foods not stored in food grade covered containers.
  Food Protection • In use Rice cookers stored in storage rooms • Loose teas not stored with covers on containers • No covers on food containers. Provide tight fitting food grade covers. • Open foods not stored in food grade covered containers.
• ⚠️Handling of Food & Ice • Using bowl to scoop food items from containers
  Handling of Food & Ice • Using bowl to scoop food items from containers
• ⚠️Food Utensil Storage • Utensil stored in water. Tongs stored on pipes.
  Food Utensil Storage • Utensil stored in water. Tongs stored on pipes.
• ⚠️Good Hygienic Practices • Observed no hand washing by food handlers during inspection. Observed food handler using vinal reusable gloves in food prep areas.critical
  Good Hygienic Practices • Observed no hand washing by food handlers during inspection. Observed food handler using vinal reusable gloves in food prep areas.
• ⚠️Food Contact Surfaces Design • Chipped ceramic plates • Replace cracked lids on fish tanks • Worn brushes used to clean food contacts.
  Food Contact Surfaces Design • Chipped ceramic plates • Replace cracked lids on fish tanks • Worn brushes used to clean food contacts.
• ⚠️Non-Food Contact Surfaces • No splashguard between hand sink and prep sink • Remove cloth liner from all shelving • Rusted exterior of grease trap • Rusted shelving on interior of Refrig / Freezer units. • Tape on interior of salad unit
  Non-Food Contact Surfaces • No splashguard between hand sink and prep sink • Remove cloth liner from all shelving • Rusted exterior of grease trap • Rusted shelving on interior of Refrig / Freezer units. • Tape on interior of salad unit
• ⚠️Dishwashng Facilities • Built up soils & grim on dish washers • Remove trash bags from dish machine. Replace missing and torn splash shields
  Dishwashng Facilities • Built up soils & grim on dish washers • Remove trash bags from dish machine. Replace missing and torn splash shields
• ⚠️Wash Rinse Water Clean Proper Temperature. • Wash temperature 140°F (High temp) Basement Wash gauge not working (High temp) Upstairs
  Wash Rinse Water Clean Proper Temperature. • Wash temperature 140°F (High temp) Basement Wash gauge not working (High temp) Upstairs
• ⚠️Food Contact Surfaces Clean • Final Rinse 158 °F (High temp) Basement Final Rinse 120.F (High temp) Upstairs Dish washing company has been called and in route. All ware washing will be performed in three bay sinks with chlorine sanitizer.critical
  Food Contact Surfaces Clean • Final Rinse 158 °F (High temp) Basement Final Rinse 120.F (High temp) Upstairs Dish washing company has been called and in route. All ware washing will be performed in three bay sinks with chlorine sanitizer.
• ⚠️Wiping Cloths Clean Sanitize • Provide proper storage of wiping cloths in a sanitizing solution
  Wiping Cloths Clean Sanitize • Provide proper storage of wiping cloths in a sanitizing solution
• ⚠️Food Contact Surfaces Clean • Clean interior of bulk food containers • Clean interior of fish tanks. • Clean interior of ice machine of built up soils
  Food Contact Surfaces Clean • Clean interior of bulk food containers • Clean interior of fish tanks. • Clean interior of ice machine of built up soils
• ⚠️Non-Food Contact Surfaces Clean • Built up soils on knobs of hand sinks • Clean all shelving throughout including under prep tables. • Clean exterior of bulk food containers • Clean exterior of fish tanks including all attachments • Clean exterior of ice machine • Clean interior and exterior of all refrig. units free of built up soils and dust (Door handles fan/vents covers shelving and compressors • Visable soils on plates in storage
  Non-Food Contact Surfaces Clean • Built up soils on knobs of hand sinks • Clean all shelving throughout including under prep tables. • Clean exterior of bulk food containers • Clean exterior of fish tanks including all attachments • Clean exterior of ice machine • Clean interior and exterior of all refrig. units free of built up soils and dust (Door handles fan/vents covers shelving and compressors • Visable soils on plates in storage
• ⚠️Clean Equipment & Utensils Storage • Pots pans not inverted and are stored on floor
  Clean Equipment & Utensils Storage • Pots pans not inverted and are stored on floor
• ⚠️Installed and Maintained • No running hot water at hand sink Two other hand sinks are in Kitchen/Prep/Ware Washing area and are properly equipped per code. Plumber called.
  Installed and Maintained • No running hot water at hand sink Two other hand sinks are in Kitchen/Prep/Ware Washing area and are properly equipped per code. Plumber called.
• ⚠️Adequate Number Frequency Vermin Proof • No covered waste receptacle in ladies room • Replace missing lid on dumpster and keep closed
  Adequate Number Frequency Vermin Proof • No covered waste receptacle in ladies room • Replace missing lid on dumpster and keep closed
• ⚠️Insects Rodents Animals • Evidence of rodent droppings in hot water tank/ Storage room • Flies in dining room basement prep / ware washing/ employee bathrooms Provide full extermination and intergraded pest management report prior to reinspection . Exterminator has been called and extermination is scheduled prior to reinspection. • Fly paper covered in dead flies (5 Fly paper hanging in basement prep.) • Rear door open. Keep closed or provide screen or air curtain
  Insects Rodents Animals • Evidence of rodent droppings in hot water tank/ Storage room • Flies in dining room basement prep / ware washing/ employee bathrooms Provide full extermination and intergraded pest management report prior to reinspection . Exterminator has been called and extermination is scheduled prior to reinspection. • Fly paper covered in dead flies (5 Fly paper hanging in basement prep.) • Rear door open. Keep closed or provide screen or air curtain
• ⚠️Improper Maintenance of Floors • Shampoo/Clean carpet throughout. • Clean floor under and behind all equipment
  Improper Maintenance of Floors • Shampoo/Clean carpet throughout. • Clean floor under and behind all equipment
• ⚠️Improper Maintenance of Walls/Ceilings • Clean walls and all attachments throughout • Dusty ceiling vents Stained ceiling tiles Replace missing ceiling tile in ladies room • Dusty wall vent outside bathrooms in basement • Gaps around rear door. Rodent proof rear door • Stained discolored and dusty ceiling
  Improper Maintenance of Walls/Ceilings • Clean walls and all attachments throughout • Dusty ceiling vents Stained ceiling tiles Replace missing ceiling tile in ladies room • Dusty wall vent outside bathrooms in basement • Gaps around rear door. Rodent proof rear door • Stained discolored and dusty ceiling
• ⚠️Inadequate Lighting • Provide working lights at all light fixtures
  Inadequate Lighting • Provide working lights at all light fixtures
• ⚠️Separation/Sanitizer Criteria • Toxic chemicals stored with clean equipmentcritical
  Separation/Sanitizer Criteria • Toxic chemicals stored with clean equipment
• ⚠️Anti-Choking • While food is being served there shall be an employee properly trained in Anti - Choking on the premises.
  Anti-Choking • While food is being served there shall be an employee properly trained in Anti - Choking on the premises.
• ⚠️Person in charge Assigned • No person in charge at the time of my arrival. I was informed by staff that manager is off today. - There must be a person in charge during all hours of operations. This person shall have knowledge in food safety and sanitation as required (105CMR590.00 and 1999 FDA Food Code - FC2-101.11).critical
  Person in charge Assigned • No person in charge at the time of my arrival. I was informed by staff that manager is off today. - There must be a person in charge during all hours of operations. This person shall have knowledge in food safety and sanitation as required (105CMR590.00 and 1999 FDA Food Code - FC2-101.11).
• ⚠️PIC Knowledge • No proof of full time on premises Certified Food Protection/Allergen Awareness manager. Provide proof of said manager. (Owner arrived and provided Food safety/allergen awareness certifications for Joseph Tsang who works at night and is employeed full time.critical
  PIC Knowledge • No proof of full time on premises Certified Food Protection/Allergen Awareness manager. Provide proof of said manager. (Owner arrived and provided Food safety/allergen awareness certifications for Joseph Tsang who works at night and is employeed full time.
• ⚠️PIC Performing Duties • Multiple risk factors/critical violations noted on inspection. All employees must be properly trained in food safety and sanitation as it relates to their assigned duties.critical
  PIC Performing Duties • Multiple risk factors/critical violations noted on inspection. All employees must be properly trained in food safety and sanitation as it relates to their assigned duties.
• ⚠️Non-Compliance w/Employee Health Policy • Provide employee issness policy to reflect food code.critical
  Non-Compliance w/Employee Health Policy • Provide employee issness policy to reflect food code.
• ⚠️Consumer Advisories • Allergen advisory missing from Banquet menucritical
  Consumer Advisories • Allergen advisory missing from Banquet menu

When was Hei La Moon last inspected?

Hei La Moon has 30 inspections on record going back to September 24, 2007. The 12 most recent are shown below.

Hei La Moon vs Leather District

Leather District runs 86% clean across 188 tracked restaurants — 149 clean, 11 mid, 13 cooked.

Against the 188 spots Cooked tracks in Leather District, this one comes out cleaner than 9% of them.

Other spots in Leather District

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• ? Korea House
  cooked · April 8, 2010
• ✓ Flour Bakery & Cafe
  clean · April 3, 2026
• ✓ O Ya Restaurant
  clean · July 16, 2026
• ✓ New Jumbo Seafood
  clean · August 18, 2021
• ✓ The Best Little Restaurant
  clean · November 20, 2020

See every restaurant inspection in Leather District →

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 June 17, 2014. Inspection results describe one moment in a kitchen's life, not a permanent verdict.