Cooked?✕
La Neta
April 2, 2026 · Fail
😬mid
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings3
- critical findings0
Failed findings
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Clean-up of Vomiting and Diarrheal Events (Pf)Inspector note: Per discussion with the person in charge the location has no written procedures to address a vomit and diarrhea event; provide.
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Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)Inspector note: Per the person in charge the warewashing machine is set up to sanitize using heat but could not provide an irreversible thermometer; provide an irreversible thermometer for the high temperature warewashing machine.
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flagged at inspectionInspector note: Provide signage visible to customers stating "A copy of the most recent health inspection is available to view upon request." Provide a poster for allergen awareness in the back of house for employees Provide at least one employee who is trained in choke saver technique
Checks marked passed
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Cleaning Procedure (P)criticalInspector note: Observed multiple employees not follow proper handwashing technique using soap on dry hands and then rubbing their hands under running water for less than five seconds; retrain staff on proper handwashing technique.
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When to Wash (P)criticalInspector note: Observed employees drinking in the back of house area touching their faces and clothes and blowing their nose then proceeding to touch food contact surfaces; retrain staff on proper hand washing.
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Packaged and Unpackaged Food-Separation Packaging and Segregation (P)criticalInspector note: In the walkin refrigerator observed raw shell eggs stored directly above beef and ready-to-eat sauces and vegetables / in the chef drawers below the grill observed raw ribeye steaks stored directly above cooked pork; store raw proteins below ready-to-eat foods and by their cooking hierarchy. After the observeation the health inspector instructed the person in charge to fix the hierarchy issues and observed the corrective action.
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: In the steam well observed cooked chicken carnitas at 90F / in the hot holding device in the customer area observed cheese sauce and tomato based salsas at 70F; per the person in charge the cheeses and salsas had been put into the hot holding device at 10:00am and the proteins in the hot wells had been placed there at around 11:00am; the health inspector had the person in charge direct staff to rapidly reheat the foods to 165F using the flat top grill then place the foods into hot holding. Hold TCS foods at 135F and above. Foods after reaheating: salsa 200F steak 165F
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Preventing Contamination from Hands (P)criticalInspector note: Observed a food handler preparing raw tomatoes with bare hands that per the person in charge was going to be used for pico de gallo and not cooked; ensure that food handlers are washing their hands and wearing gloves when handling ready-to-eat foods.
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Separation-Storage (P)criticalInspector note: Observed a chemical spray bottle with a blue liquid inside stored with the sprayer hanging directly over ice that per the person in charge is used for drinks posing a contamination risk; do not store chemicals above or near foods.
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Where to Wash (Pf)Inspector note: Observed an employee wash their hands in a prep or dishwashing sink directly next to a working hand sink; retrain staff to only wash hands in hand sinks.
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(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)Inspector note: Upon interviewing the person in charge who is a certified food protection manager they were unable to answer questions about the correct temperatures for hot holding cold holding reheating how to properly cool foods could not answer questions about illness policy and was not taking active managerial control of observed violations and the health inspector had to direct corrective actions of observed violations; provide a person in charge who knowledgeable about food safety illness policy sanitization and that can take active managerial control.
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Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)Inspector note: Per a conversation with the person in charge the rib eye for the tacos can be requested by customers to be served undercooked but there is no reminder on the menu item; provide an asterix on all menu items that can be served undercooked or raw.
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Food Temperature Measuring Devices (Pf)Inspector note: Only an IR thermometer was able to be presented during the inspection when asked to provide a food thermometer; provide a thin stemmed thermometer suitable to test hot and cold foods.
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Using a Handwashing Sink-Operation and Maintenance (Pf)Inspector note: Observed an employee filling a squeeze bottle at a hand sink observed an employee dumping the contents of a chemical spray bottle into a hand sink; retrain staff to use hand sinks for hand washing only.
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Common Name-Working Containers (Pf)Inspector note: Observed multiple in use spray bottles throughout the kitchen without name labels for their contents; provide name lables on all chemical bottles.
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Eating Drinking or Using Tobacco (C)Inspector note: Observed multiple employees and food handlers drinking in food preperation areas; provide a designated area where employees can eat and drink without contaminating foods and food contact surfaces.
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Effectiveness-Hair Restraints (C)Inspector note: Observed multiple food handlers without effective hair restraints; provide effective hair restraints for all food handlers including employees who are handling chips and salsa.
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In-Use Utensils Between-Use Storage (C)Inspector note: Observed a single-use plastic drinking cup used to scoop ice stored inside the basin touching ice; utensils used to scoop foods from bulk must have handles to prevent contamination by hands.
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Miscellaneous Sources of Contamination (C)Inspector note: Per a discussion with the person in charge they stated that produce and raw proteins including chicken is washed in the three compartment sinks and there are no written procedures or variances for this practice; cease using three compartment sinks to wash produce and proteins and use an approved prep sink.
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Temperature Measuring Devices-Functionality (C)Inspector note: There are multiple cold holding units without internal thermometers; provide internal thermometers for all cold holding units.
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Kitchenware and Tableware-Preventing Contamination (C)Inspector note: Observed an employee handling untensils by their food contact surfaces with bare hands; ensure that employees wash their hands and use gloves when handling sanitized tableware.
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Toilet Room Receptacle Covered (C)Inspector note: In the bathroom there is no covered receptacle; provide a covered receptacle in the bathroom.
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Handwashing Signage (C)Inspector note: In the bathroom there is no handwashing signage; provide signage in the restroom.
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Removing Dead or Trapped Birds Insects Rodents and other Pest (C)Inspector note: In the electrical closet observed a deceased mouse on a snap trap but did not observe pest activity anywhere in the establishment; check traps with more frequency to remove trapped or deceased pests.
What changed since the previous inspection?
Compared with Fail on April 1, 2026: 3 findings recurred. 21 previous findings did not recur.
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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.