Legal Sea Food E3-A34

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings2
• critical findings1

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Failed findings

• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Salmon 50F Tuna 55F Shrimp 46F / In unit operating at 37F. Food had been transferred to different containers previously but is unclear how long it remained at room temp during switch / Items were removed and voluntarily disposed of due to being out of temperature for an undetermined amount of time. Provide 41F or below
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
• ⚠️In-Use Utensils Between-Use Storage (C)
  Inspector note: Utensils stored in stagnant water 68F / Remove clean and sanitize. Discontinue and properly store in use utensils as described below
  code 590.003/3-304.12-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on April 2, 2025: 2 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.