Krasi

• resultPass
• critical violations0
• last inspectedFebruary 19, 2026
• address48 Gloucester St, Boston 02115

Is Krasi clean?

Krasi is currently Pass from Boston Inspectional Services, Health Division, from an inspection on February 19, 2026. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.

What did inspectors find at Krasi?

These are the violations recorded at the most recent inspection on February 19, 2026, in plain English, with the city's own wording underneath.

• ⚠️Effectiveness-Hair Restraints (C) • Observed multiple food handlers without effective hair restraints; provide effective hair restraints for all food handlers.
  Effectiveness-Hair Restraints (C) • Observed multiple food handlers without effective hair restraints; provide effective hair restraints for all food handlers.
• ⚠️(A) (B) and (C)(1) (4)-(16) Demonstration (Pf) • The person in charge was not able to name more than three of the five reportable symptoms and one out of six of the reportable illnesses. The person in charge should be knowlegable about illness policy. There were critical violations observed during tonight's inspection; please review the violations with the staff and take corrective actions.
  (A) (B) and (C)(1) (4)-(16) Demonstration (Pf) • The person in charge was not able to name more than three of the five reportable symptoms and one out of six of the reportable illnesses. The person in charge should be knowlegable about illness policy. There were critical violations observed during tonight's inspection; please review the violations with the staff and take corrective actions.
• ⚠️In-Use Utensils Between-Use Storage (C) • At the grill area observed a metal container filled with 71F water and in use utensils; stop this practice and store in use utensils on a clean and sanitized surface in water 135F and above or in cool running water. In the basement bulk food bins obsefved a deli container and a scoop with a missing handle used to scoop foods from bulk; provide scoops with handles to prevent contamination by hands.
  In-Use Utensils Between-Use Storage (C) • At the grill area observed a metal container filled with 71F water and in use utensils; stop this practice and store in use utensils on a clean and sanitized surface in water 135F and above or in cool running water. In the basement bulk food bins obsefved a deli container and a scoop with a missing handle used to scoop foods from bulk; provide scoops with handles to prevent contamination by hands.
• ⚠️Non-Continuous Cooking of Raw Animal Foods (Pf) • At the grill area observed a hotel pan of chicken; upon discussion with the person in charge they stated that the chicken is partially cooked and then fully cooked when an order is received. Cease this practice unless written procedures are submitted and approved by the health department.
  Non-Continuous Cooking of Raw Animal Foods (Pf) • At the grill area observed a hotel pan of chicken; upon discussion with the person in charge they stated that the chicken is partially cooked and then fully cooked when an order is received. Cease this practice unless written procedures are submitted and approved by the health department.
• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Observed greek yogurt at 50F whole milk at 50F stored in hotel pans with a reusable cold pack used to keep items cool but are not sufficient enough to keep TCS foods at safe temperatures. The person in charge indicated the food items had been removed from refrigeration at or around 5:00pm and swapped to using ice to cool the foods. The foods were rechecked half an hour later and were at or below 41F. Hold cold TCS foods at or below 41F.critical
  (A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Observed greek yogurt at 50F whole milk at 50F stored in hotel pans with a reusable cold pack used to keep items cool but are not sufficient enough to keep TCS foods at safe temperatures. The person in charge indicated the food items had been removed from refrigeration at or around 5:00pm and swapped to using ice to cool the foods. The foods were rechecked half an hour later and were at or below 41F. Hold cold TCS foods at or below 41F.
• ⚠️Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf) • On the printed menus and the website menus there is no reminder for items that are served raw or undercooked. Provide a reminder using an * on the printed and online menus to denote items that are served undercooked or raw.
  Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf) • On the printed menus and the website menus there is no reminder for items that are served raw or undercooked. Provide a reminder using an * on the printed and online menus to denote items that are served undercooked or raw.
• ⚠️Sanitizing Solutions Testing Devices (Pf) • The establishment uses a multi-quat sanitizer solution but was not able to provide a quats testing device; the health inspector left their quats test strips with the establishment until they can order and provide their own test strips. Have test strips to test sanitizing solution at all times.
  Sanitizing Solutions Testing Devices (Pf) • The establishment uses a multi-quat sanitizer solution but was not able to provide a quats testing device; the health inspector left their quats test strips with the establishment until they can order and provide their own test strips. Have test strips to test sanitizing solution at all times.
• ⚠️Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P) • At a red sanitizer bucket filled with what the person in charge indicated was quats sanitizer tested at 0ppm using the health inspectors test strips. The person in charge refilled the sanitizer bucket at the three compartment sink using the automatic mixer and the sanitizer solution tested at 200ppm; sanitizer solution should meet the manafactuerer's specifications.critical
  Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P) • At a red sanitizer bucket filled with what the person in charge indicated was quats sanitizer tested at 0ppm using the health inspectors test strips. The person in charge refilled the sanitizer bucket at the three compartment sink using the automatic mixer and the sanitizer solution tested at 200ppm; sanitizer solution should meet the manafactuerer's specifications.
• ⚠️Using a Handwashing Sink-Operation and Maintenance (Pf) • The hand washing sink access is blocked by a cart and stacks of dish racks. At the hand sink in the bar area observed an employee filling a water carafe using the hand sink faucet observed a different employee fill a container with water using the bar hand sink and observed the person in charge washing the food contact surface of their food thermometer using the hand sink after having a discussion about not using the hand sink for other uses beyond hand washing. Hand sinks must be used for hand washing only.
  Using a Handwashing Sink-Operation and Maintenance (Pf) • The hand washing sink access is blocked by a cart and stacks of dish racks. At the hand sink in the bar area observed an employee filling a water carafe using the hand sink faucet observed a different employee fill a container with water using the bar hand sink and observed the person in charge washing the food contact surface of their food thermometer using the hand sink after having a discussion about not using the hand sink for other uses beyond hand washing. Hand sinks must be used for hand washing only.
• ⚠️Provide signage visible to customers stating "A copy of the most recent health inspection is available upon request"
  Provide signage visible to customers stating "A copy of the most recent health inspection is available upon request"

When was Krasi last inspected?

Krasi has 17 inspections on record going back to February 14, 2020. The 12 most recent are shown below.

Krasi vs Back Bay

Back Bay runs 81% clean across 519 tracked restaurants — 417 clean, 46 mid, 50 cooked.

Against the 519 spots Cooked tracks in Back Bay, this one comes out cleaner than 19% of them.

Other spots in Back Bay

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  clean · March 4, 2024
• ✓ Tb12 Performance & Recovery Center
  clean · December 30, 2022
• ✓ St. Cecilia Parish
  clean · June 26, 2025
• ✓ Saigon Fusion
  clean · July 2, 2026
• ✓ The Quin
  clean · May 20, 2025

See every restaurant inspection in Back Bay →

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 19, 2026. Inspection results describe one moment in a kitchen's life, not a permanent verdict.