Naksan Bbq

• resultPass
• critical violations0
• last inspectedOctober 17, 2025
• address1414 Commonwealth Av, Allston 02134

Is Naksan Bbq clean?

Naksan Bbq is currently Pass from Boston Inspectional Services, Health Division, from an inspection on October 17, 2025. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.

What did inspectors find at Naksan Bbq?

These are the violations recorded at the most recent inspection on October 17, 2025, in plain English, with the city's own wording underneath.

• ⚠️(A)-(P) Person-In-Charge-Duties (Pf) • Person in charge could not give the correct answer for cooking minimum cooking temperatures of beef pork eggs; the person in charge could not answer questions regarding the reportable illnesses or symptoms for food workers. Review food safety temperatures and employee illnesses that requre reporting.
  (A)-(P) Person-In-Charge-Duties (Pf) • Person in charge could not give the correct answer for cooking minimum cooking temperatures of beef pork eggs; the person in charge could not answer questions regarding the reportable illnesses or symptoms for food workers. Review food safety temperatures and employee illnesses that requre reporting.
• ⚠️Packaged and Unpackaged Food-Separation Packaging and Segregation (P) • At meat prep area inside the two door refrigeator raw beef was stored directly above raw RTE cut peppers and directly next to raw pork. In the walkin fridge observed raw whole beef stored directly above RTE cucumbers. Store raw proteins in proper cooking hierarchy and below RTE foods.critical
  Packaged and Unpackaged Food-Separation Packaging and Segregation (P) • At meat prep area inside the two door refrigeator raw beef was stored directly above raw RTE cut peppers and directly next to raw pork. In the walkin fridge observed raw whole beef stored directly above RTE cucumbers. Store raw proteins in proper cooking hierarchy and below RTE foods.
• ⚠️Food Storage Containers Identified with Common Name of Food (C) • Multiple bottles and containers in kitchen with foods in them unlabled after items removed from bulk containers. Name labels must be applied to foods removed from original bulk containers.
  Food Storage Containers Identified with Common Name of Food (C) • Multiple bottles and containers in kitchen with foods in them unlabled after items removed from bulk containers. Name labels must be applied to foods removed from original bulk containers.
• ⚠️In-Use Utensils Between-Use Storage (C) • Observed multiple scoops stored with food contact surface in 65F water; water must be at least 135F or in fast flowing water. Person in charge removed scoops and had them cleaned and sanitized. Observed a plate without a handle stored inside a container of potato starch; provide scoops with handles that do not touch the food.
  In-Use Utensils Between-Use Storage (C) • Observed multiple scoops stored with food contact surface in 65F water; water must be at least 135F or in fast flowing water. Person in charge removed scoops and had them cleaned and sanitized. Observed a plate without a handle stored inside a container of potato starch; provide scoops with handles that do not touch the food.
• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Observed raw whole beef at 55F in two door cooler at meat prep observed kimchii at 55F in side dish refigerator. Store cold TCS at or below 41F. Person in charge states the foods arrived or were prepped at or around 5pm today and had them all moved to the walk in cooler to reach 41F.critical
  (A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Observed raw whole beef at 55F in two door cooler at meat prep observed kimchii at 55F in side dish refigerator. Store cold TCS at or below 41F. Person in charge states the foods arrived or were prepped at or around 5pm today and had them all moved to the walk in cooler to reach 41F.
• ⚠️Temperature Measuring Devices-Functionality (Pf) • Location has a food thermometer but it read -40F and would not change when inserted into foods that the inspector's calibrated thermometer was also inserted into. Repair or replace.
  Temperature Measuring Devices-Functionality (Pf) • Location has a food thermometer but it read -40F and would not change when inserted into foods that the inspector's calibrated thermometer was also inserted into. Repair or replace.
• ⚠️Cooling Heating and Holding Capacities-Equipment (Pf) • Two door glass refirgerator with egg dishes internal thermometer reads 50F temperature of egg dish was 51F; side dish refrigerator all TCS temperatures were elevated kimchii 55F; dishes are also stacked on top of eachother above the cooling line; cease this practice. Repair or replace refrigerators not at proper temperatures. Person in charge states all the foods had been prepared at 4pm today and removed them to the walkin to cool to 41F or below.
  Cooling Heating and Holding Capacities-Equipment (Pf) • Two door glass refirgerator with egg dishes internal thermometer reads 50F temperature of egg dish was 51F; side dish refrigerator all TCS temperatures were elevated kimchii 55F; dishes are also stacked on top of eachother above the cooling line; cease this practice. Repair or replace refrigerators not at proper temperatures. Person in charge states all the foods had been prepared at 4pm today and removed them to the walkin to cool to 41F or below.
• ⚠️Good Repair and Proper Adjustment-Equipment (C) • Gaskets for multiple fridges and freezers on main floor are in disrepair; repair or replace.
  Good Repair and Proper Adjustment-Equipment (C) • Gaskets for multiple fridges and freezers on main floor are in disrepair; repair or replace.
• ⚠️(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C) • Burner surfaces for soup stock pots heavily encrusted with soils; clean and sanitize. Interior of fryolater heavily soiled with grease; clean and sanitize. Interior of ice machine has pink mold-like slime; clean and sanitize interior of ice machine.
  (B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C) • Burner surfaces for soup stock pots heavily encrusted with soils; clean and sanitize. Interior of fryolater heavily soiled with grease; clean and sanitize. Interior of ice machine has pink mold-like slime; clean and sanitize interior of ice machine.
• ⚠️Hot Water and Chemical-Methods (P) • Observed worker drying sanitized wares from the warewashing machine with reusable towels. Person in charge instructed employees to put all wares through the warewashing machine to santize. Sanitized wares must be air dried and not be towel dried to prevent contamination.critical
  Hot Water and Chemical-Methods (P) • Observed worker drying sanitized wares from the warewashing machine with reusable towels. Person in charge instructed employees to put all wares through the warewashing machine to santize. Sanitized wares must be air dried and not be towel dried to prevent contamination.
• ⚠️System Maintained in Good Repair (C) • In the basement there is a pipe in the ceiling leaking water onto 2-liter soda bottles. Repair the pipe so it no longer leaks.
  System Maintained in Good Repair (C) • In the basement there is a pipe in the ceiling leaking water onto 2-liter soda bottles. Repair the pipe so it no longer leaks.
• ⚠️Maintaining Premises Unnecessary Items and Litter (C) • In the basement there are multiple household items unrelated to the restaurant in storage preventing the ability to properly clean in the basement. Remove items not required for the restaurant from the basement.
  Maintaining Premises Unnecessary Items and Litter (C) • In the basement there are multiple household items unrelated to the restaurant in storage preventing the ability to properly clean in the basement. Remove items not required for the restaurant from the basement.
• ⚠️Drying Mops (C) • Multiple mops in storage closet stored damp inside mop buckets. Hang mops to properly dry when not in use.
  Drying Mops (C) • Multiple mops in storage closet stored damp inside mop buckets. Hang mops to properly dry when not in use.
• ⚠️Common Name-Working Containers (Pf) • Multiple in use spray bottles with per PIC contained peroxide cleaner observed without name labels. Chemicals removed from original containers must have name labels on working containers.
  Common Name-Working Containers (Pf) • Multiple in use spray bottles with per PIC contained peroxide cleaner observed without name labels. Chemicals removed from original containers must have name labels on working containers.
• ⚠️Restricted Use Pesticides Criteria (P) • Observed multiple cans of consumer grade Raid bug spray in storage closet and bottles of consumer rodent spray in basement. Only professional pest control operators with approved pesticides shall be used in a food establishment.critical
  Restricted Use Pesticides Criteria (P) • Observed multiple cans of consumer grade Raid bug spray in storage closet and bottles of consumer rodent spray in basement. Only professional pest control operators with approved pesticides shall be used in a food establishment.

When was Naksan Bbq last inspected?

Naksan Bbq has 10 inspections on record going back to March 9, 2022.

Naksan Bbq vs Brighton

Brighton runs 83% clean across 486 tracked restaurants — 393 clean, 43 mid, 35 cooked.

Against the 486 spots Cooked tracks in Brighton, this one comes out cleaner than 17% of them.

Other spots in Brighton

• ✓ Blue Yama
  clean · February 5, 2024
• ✓ Chestnut Park @Cleveland Circle
  clean · May 18, 2026
• ✕ Fratello's Pizzeria & Shawarma
  mid · October 29, 2020
• ✕ Boston Crust
  mid · April 5, 2022
• ✓ Peka
  clean · August 20, 2025
• ✕ Villa Cafe
  mid · April 22, 2021

See every restaurant inspection in Brighton →

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 October 17, 2025. Inspection results describe one moment in a kitchen's life, not a permanent verdict.