Cooked?✕
La Mesa Market
December 9, 2025 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings17
- critical findings4
Failed findings
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Packaged and Unpackaged Food-Separation Packaging and Segregation (P)criticalInspector note: In the walkin refigerator observed raw chicken stored directly above raw beef and limes. Store proteins according to their cooking temperatures with raw chicken at the bottom then raw beef and store all raw proteins below any RTE foods like limes.
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Cut plaintains 75F pico de gallo 75F shredded cheese 74F sour cream 75F all left on counter at ambient temperature; maintain TCS at 41F or below.
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Cooked corn in water in left in oven 79F; there was also a pot of stewed beef at 135F that the staff said had been cooked and left in the oven but the oven is not turned on. The staff voluntarily discarded the boiled corn. Keep hot TCS at or above 135F or cool and hold at 41F or below.
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Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)criticalInspector note: Quats sanitizer in bucket tested at 0ppm. The person in charge refilled the bucket from the automatic mixer and the solution tested at 200ppm. Sanitizer solution should be at ppm per manafactuer instructions.
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(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)Inspector note: There are a number of repeat violations; and foodborne illness risk factors observed during this inspection. Please review this inspection report with your staff and retrain as needed.
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(A)-(P) Person-In-Charge-Duties (Pf)Inspector note: The designated person in charge was not able to answer questions about food safety temperatures illness policy and the correct ppm range of the quats sanitizer that the location uses. The designated person in charge needs to be knowlegable about food safety illness policy sanitization and that can take active managerial control of the restaurant.
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Cooling Heating and Holding Capacities-Equipment (Pf)Inspector note: There is only a small refrigerator that is working in the kitchen area and a large multi-door refrigerator that is not working that the staff are using as a prep table. There is not sufficient space in the small refrigerator for the food items that the staff use to prepare dishes so many TCS items are left out on the countertop refrigerator out of active temperature control; repair or replace the large refrigerator in the kitchen so that there is sufficient cold holding capacity for the establishment's operations.
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Hand Drying Provision (Pf)Inspector note: There are no hand towels or approved hand drying devices at any of the hand sinks in the restaurant; provide hand towels at all times or an approved hand drying device to allow for proper hand drying.
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Controlling Pests (Pf)Inspector note: On a coffin rolling cart next to a freezer observed small dark rodent droppings along the outer edge of the cart and on sheet trays inside the rolling cart. The pest control report provided by the person in charge from 12-5-2025 indicates the PCO had captured two German cockroaches and recommened more extensive cleaning of the cooking surfaces in the kitchen and drains to remove food sources for the pests. Have pest control operator perform another service as soon as possible clean and sanitize surfaces of rodent droppings and provide pest control report to damien.yee@boston.gov
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Effectiveness-Hair Restraints (C)Inspector note: Observed multiple employees handling food in the kitchen without wearing hair restraints; provide effective hair restraints for food handlers.
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Thawing (C)Inspector note: Observed french fries left out on top of a refrigerator at ambient temperatures; thaw frozen items in a refrigerator under cool running water or as part of the cooking process.
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Cutting Surfaces (C)Inspector note: The in use white and green cutting boards are heavily scored and soiled; resurface or replace the cutting boards.
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(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)Inspector note: There is excessive grease and soils buildup in the kitchen area in the direct vicinity of the fryolator on the walls floors and pipes; clean and sanitize of grease and soils.
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System Maintained in Good Repair (C)Inspector note: At the time of the inspection the establishment did not have drain stops to allow for proper usage of the three compartment sink and the three compartment sink is leaking onto the floor when in use; provide drain plugs and repair or replace the three compartment sink or pipes so that it no longer leaks when in use.
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Outer Openings Protected (C)Inspector note: Observed the staff propping the side door entrance when cooking due to smoke from cooking; entrances and exits should remain closed to prevent pest entry.
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Repairing-Premises Structures Attachments and Fixtures-Methods (C)Inspector note: The floor tiles in the kitchen at the cookline are cracked and damaged; repair or replace the damaged tiles. Pink paint above the ice cream freezer next to the steam table is peeling or missing; repair or repaint.
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Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)Inspector note: Per the person in charge the exhaust hood is not working properly so they are not using it and because of this the establishment fills up with smoke causing a health hazard and nusiance. Repair or replace hood system so that it is working properly. The person in charge states that someone is scheduled to come on 12-10-2025 to repair the hood.
What changed since the previous inspection?
Compared with Pass on June 6, 2025: 17 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.