Poke Bento

• resultFail
• critical violations9
• last inspectedMay 21, 2018
• address827 Boylston St, Boston 02116

Is Poke Bento clean?

Poke Bento is currently Fail from Boston Inspectional Services, Health Division, from an inspection on May 21, 2018. Inspectors wrote up 9 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.

What did inspectors find at Poke Bento?

These are the violations recorded at the most recent inspection on May 21, 2018, in plain English, with the city's own wording underneath.

• ⚠️Separation Segregation Cross Contamination • Raw fish stored with cooked foods and ready to eat foods on top of open prep unit - Serving linecritical
  Separation Segregation Cross Contamination • Raw fish stored with cooked foods and ready to eat foods on top of open prep unit - Serving line
• ⚠️Food Protection • Mouse trap on top of soy sauce container. Container under direct piping from hand sink - Ware washing Open food not stored in food grade covered containers - Kitchen/prep/storage/serving area Food equipment/utensils stored under hand sink - Serving line Per PIC the food the food prep sink as he indicated as being used is being used for other purposes. Waste hose from coffee units draining into prep sick apron stored in prep sink green scrub pad and dirty equipment stored in food prep sink - Kitchen
  Food Protection • Mouse trap on top of soy sauce container. Container under direct piping from hand sink - Ware washing Open food not stored in food grade covered containers - Kitchen/prep/storage/serving area Food equipment/utensils stored under hand sink - Serving line Per PIC the food the food prep sink as he indicated as being used is being used for other purposes. Waste hose from coffee units draining into prep sick apron stored in prep sink green scrub pad and dirty equipment stored in food prep sink - Kitchen
• ⚠️Food Utensil Storage • Wooden spoon stored in standing water - Food prep Plastic utensil to scoop rice stored in standing water - Serving/prep line
  Food Utensil Storage • Wooden spoon stored in standing water - Food prep Plastic utensil to scoop rice stored in standing water - Serving/prep line
• ⚠️Adequate Handwashing/Where/When/How • Observed no hand washing during inspection. Observed cutting raw tuna proceded to open refrigerated doors and other food contacts and equipment without removing contaminated gloves and washing hands. Observed employee placing hair restraint on in ware washing area and proceded to resume duties without proper removal of contaminated glove and washing hands. Main and only hand sink in kitchen/prep not equipped with hand soap and drying device. Certified food protection manager must train all employees on proper glove use hand washing to prevent contaminationcritical
  Adequate Handwashing/Where/When/How • Observed no hand washing during inspection. Observed cutting raw tuna proceded to open refrigerated doors and other food contacts and equipment without removing contaminated gloves and washing hands. Observed employee placing hair restraint on in ware washing area and proceded to resume duties without proper removal of contaminated glove and washing hands. Main and only hand sink in kitchen/prep not equipped with hand soap and drying device. Certified food protection manager must train all employees on proper glove use hand washing to prevent contamination
• ⚠️Good Hygienic Practices • Chef coughing into hands and resuming duties without washing hands same chef was coughing in the food prep/warewashing areas and not properly covering cough and continued with duties. Educate employees on proper hygienic practices.critical
  Good Hygienic Practices • Chef coughing into hands and resuming duties without washing hands same chef was coughing in the food prep/warewashing areas and not properly covering cough and continued with duties. Educate employees on proper hygienic practices.
• ⚠️Non-Food Contact Surfaces • Using crates for shelving - Discontinue and provide adequate shelving with a 6" clearance above floor. Interior of walk in unit leaking - Repair
  Non-Food Contact Surfaces • Using crates for shelving - Discontinue and provide adequate shelving with a 6" clearance above floor. Interior of walk in unit leaking - Repair
• ⚠️Equipment Thermometers • Thermometers missing from refrigerated units throughout Kitchen/prep/serving/storage/ware washing areas
  Equipment Thermometers • Thermometers missing from refrigerated units throughout Kitchen/prep/serving/storage/ware washing areas
• ⚠️Test Kit Provided • No quats test kit for sanitizing at 3 bay sink
  Test Kit Provided • No quats test kit for sanitizing at 3 bay sink
• ⚠️Food Contact Surfaces Clean • Low temp dish machine 0 PPM - PIC was instructed that all ware washing must be performed in 3 bay sink in compliance with the food code. Observed ware washing staff washing large pot and proceeded to place pot in storage without properly sanitizing and air dryingcritical
  Food Contact Surfaces Clean • Low temp dish machine 0 PPM - PIC was instructed that all ware washing must be performed in 3 bay sink in compliance with the food code. Observed ware washing staff washing large pot and proceeded to place pot in storage without properly sanitizing and air drying
• ⚠️Wiping Cloths Clean Sanitize • In use wiping cloths not stored in a sanitizing soluntion between uses - cloths stored on equipment shelving between uses.
  Wiping Cloths Clean Sanitize • In use wiping cloths not stored in a sanitizing soluntion between uses - cloths stored on equipment shelving between uses.
• ⚠️Non-Food Contact Surfaces Clean • Built up soils on exterior of dish washing machine Built up soils on interior and exterior of refrigeration and freezer units - Kitchen/prep/serving and storage areas
  Non-Food Contact Surfaces Clean • Built up soils on exterior of dish washing machine Built up soils on interior and exterior of refrigeration and freezer units - Kitchen/prep/serving and storage areas
• ⚠️Clean Equipment & Utensils Storage • Pots pans etc not inverted - Kitchen/prep/storage/ware washing area
  Clean Equipment & Utensils Storage • Pots pans etc not inverted - Kitchen/prep/storage/ware washing area
• ⚠️Location Accessible • Hose from ice machine draining into hand sink - Kitchen Spoon in hand sink basin - Serving/food handling line Stains in hand sink basins - evidence hand sinks are use for other purposes - Serving areascritical
  Location Accessible • Hose from ice machine draining into hand sink - Kitchen Spoon in hand sink basin - Serving/food handling line Stains in hand sink basins - evidence hand sinks are use for other purposes - Serving areas
• ⚠️Insects Rodents Animals • Evidence of rodent droppings on floor under and behind all equipment throughout out prep/kitchen/serving/storage and ware washing areas Provide full extermination and IPM report prior to reinspection.
  Insects Rodents Animals • Evidence of rodent droppings on floor under and behind all equipment throughout out prep/kitchen/serving/storage and ware washing areas Provide full extermination and IPM report prior to reinspection.
• ⚠️Improper Maintenance of Floors • Built up soils food and organic material on floor under and behind all equipment - evidence of rodent droppings - Kitchen/prep/serving/ware washing/storage areas Tape on ceiling in ware washing area
  Improper Maintenance of Floors • Built up soils food and organic material on floor under and behind all equipment - evidence of rodent droppings - Kitchen/prep/serving/ware washing/storage areas Tape on ceiling in ware washing area
• ⚠️Improper Maintenance of Walls/Ceilings • Gap exist on bottom of doors to the exterior - Pest proof Front door open - Keep closed or provide proper outer openings to prevent pest/rodents etc. from entering establishment Heavy built up soils on walls curtains all attached fixtures throughout out Kitchen/prep/serving/storage/ware washing area Block of wood between hood filters above fry station
  Improper Maintenance of Walls/Ceilings • Gap exist on bottom of doors to the exterior - Pest proof Front door open - Keep closed or provide proper outer openings to prevent pest/rodents etc. from entering establishment Heavy built up soils on walls curtains all attached fixtures throughout out Kitchen/prep/serving/storage/ware washing area Block of wood between hood filters above fry station
• ⚠️Labeled Common Name • Toxic chemical spray bottles not labeled - Kitchen/prep/serving/warewashing/storage areascritical
  Labeled Common Name • Toxic chemical spray bottles not labeled - Kitchen/prep/serving/warewashing/storage areas
• ⚠️Separation/Sanitizer Criteria • Toxic chemical stored with clean equipment on shelving - Ware washing area Cement containers stored with food items - Storage room Plant in soils stored on food prep table - Prep/kitchencritical
  Separation/Sanitizer Criteria • Toxic chemical stored with clean equipment on shelving - Ware washing area Cement containers stored with food items - Storage room Plant in soils stored on food prep table - Prep/kitchen
• ⚠️Premises Maintained • Establishment clutted with unnecessary and unused items/equipment Personal items stored with food storage and food contact equipment Unused refrigeration units and equipment shall be removed to declutter
  Premises Maintained • Establishment clutted with unnecessary and unused items/equipment Personal items stored with food storage and food contact equipment Unused refrigeration units and equipment shall be removed to declutter
• ⚠️Soiled Linen Storage • Dirty cloths stored on equipment throughout establishment Dirty linen stored in ware washing area
  Soiled Linen Storage • Dirty cloths stored on equipment throughout establishment Dirty linen stored in ware washing area
• ⚠️Anti-Choking • No employee on the premises trained in anti choking - While food is being stored there shall be an employee on the premises trained in anti choking
  Anti-Choking • No employee on the premises trained in anti choking - While food is being stored there shall be an employee on the premises trained in anti choking
• ⚠️PIC Performing Duties • Person in charge could not demonstrate proper knowledge in food safety and santiation and overseeing day to day operations to ensure establishment operates as required by 105CMR590.000/1999 FDA food code. Employees could not provide/show that they have been propely trained in food safe and sanitation as it relates to their assigned duties by the certified food protection manager. Provide proper training in food safety and sanitation as it relates to their assigned duties per code. Owner/operator must provide proof of training prior to reinspection. Mulitple risk factors critical and non critical violations noted on inspection.critical
  PIC Performing Duties • Person in charge could not demonstrate proper knowledge in food safety and santiation and overseeing day to day operations to ensure establishment operates as required by 105CMR590.000/1999 FDA food code. Employees could not provide/show that they have been propely trained in food safe and sanitation as it relates to their assigned duties by the certified food protection manager. Provide proper training in food safety and sanitation as it relates to their assigned duties per code. Owner/operator must provide proof of training prior to reinspection. Mulitple risk factors critical and non critical violations noted on inspection.
• ⚠️Consumer Advisories • Current Status of Consumer Advisory Language Regarding § 3-603.11 Advisory regarding raw and under cooked animal products incomplete and is not in compliance. Allergen advisory missing from menus menus boards and/or point of sale - advisory is not worded per code. (2) Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer’s allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy. (a) Effective Date. The notice must be included on printed menus and on indoor and outdoor menu boards including drive-through menu boards no later than October 1 2010. (b) Menu Boards. 1. All notices on menu boards must be easily readable from the point of service at which food is ordered. On the menu board itself the font size of the notice must be equal to or greater than the font size of the smallest menu item listed on the menu board. 2. In lieu of placing the notice directly on the indoor or outdoor menu board itself the food establishment may post the notice adjacent to the menu board or at each point of service where food is ordered. Such notice must be securely posted in a manner so that it may be easily seen and read from a distance of five feet by a person standing at or approaching the point of service shall directly face the purchaser and shall not be obstructed from view.critical
  Consumer Advisories • Current Status of Consumer Advisory Language Regarding § 3-603.11 Advisory regarding raw and under cooked animal products incomplete and is not in compliance. Allergen advisory missing from menus menus boards and/or point of sale - advisory is not worded per code. (2) Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer’s allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy. (a) Effective Date. The notice must be included on printed menus and on indoor and outdoor menu boards including drive-through menu boards no later than October 1 2010. (b) Menu Boards. 1. All notices on menu boards must be easily readable from the point of service at which food is ordered. On the menu board itself the font size of the notice must be equal to or greater than the font size of the smallest menu item listed on the menu board. 2. In lieu of placing the notice directly on the indoor or outdoor menu board itself the food establishment may post the notice adjacent to the menu board or at each point of service where food is ordered. Such notice must be securely posted in a manner so that it may be easily seen and read from a distance of five feet by a person standing at or approaching the point of service shall directly face the purchaser and shall not be obstructed from view.

When was Poke Bento last inspected?

Poke Bento has 7 inspections on record going back to September 22, 2017.

Poke Bento 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 0% of them.

Other spots in Back Bay

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• ✓ Joes American Bar & Bar
  clean · March 2, 2011
• ✓ Shaw's Supermarkets No. 602
  clean · May 14, 2012
• ✕ Pressed Juicery
  mid · April 6, 2026
• ✕ Beacon St. Locale
  mid · March 23, 2018
• ✕ Cafe 47
  cooked · March 30, 2012

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 May 21, 2018. Inspection results describe one moment in a kitchen's life, not a permanent verdict.