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Invi Restaurant

July 31, 2025 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings3
critical findings1

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Failed findings

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

Inspector note: Meats on the top shelf of the front service hot holding unit at 120F. Discontinue and ensure all TCS foods are being maintained at 135F above. Meats out of temperature to be reheated to 165F to ensure no bacterial growth.
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
Sanitizing Solutions Testing Devices (Pf)

Inspector note: Chlorine sanitizer in bucket registering well over the required 50-100ppm. Address and ensure all staff have been properly trained on how to set up and test sanitizing solution. Sanitizing buckets to be set up during all operational hours and not just when on inspector is on site.
code 590.004/4-302.14-PF** · serious findingstatus: Fail
Food Storage Prohibited Areas (C)

Inspector note: Boxes of meats and other foods observed being stored on the ground of the first outside walk-in cooler. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
code 590.003/3-305.12-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 19, 2025: 3 findings appeared for the first time.

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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.