Red Mango(334 Mass. Ave.)

• resultFail
• critical violations0
• last inspectedMarch 7, 2016
• address334 Massachusetts Av, Boston 02115

Is Red Mango(334 Mass. Ave.) clean?

Red Mango(334 Mass. Ave.) is currently Fail from Boston Inspectional Services, Health Division, from an inspection on March 7, 2016. No critical violations were recorded at that visit. On Cooked's ladder that reads mid 😬.

What did inspectors find at Red Mango(334 Mass. Ave.)?

These are the violations recorded at the most recent inspection on March 7, 2016, in plain English, with the city's own wording underneath.

• ⚠️Cold Holding • The cut kale in the refrigerator is 65F. Provide proper cold holding of 41F or below.critical
  Cold Holding • The cut kale in the refrigerator is 65F. Provide proper cold holding of 41F or below.
• ⚠️Separation Segregation Cross Contamination • The raw eggs are stored above ready to eat fruits in the walk-in. Store properly to prevent contamination.critical
  Separation Segregation Cross Contamination • The raw eggs are stored above ready to eat fruits in the walk-in. Store properly to prevent contamination.
• ⚠️Food Protection • There is no separation between the handwash sink in the upstairs prep area and the prep table. Provide separation. There is a mixer prep table and dry food stored under the waste lines in the basement prep area. Provide separation.
  Food Protection • There is no separation between the handwash sink in the upstairs prep area and the prep table. Provide separation. There is a mixer prep table and dry food stored under the waste lines in the basement prep area. Provide separation.
• ⚠️Non-Food Contact Surfaces • The red mango is not working. Repair.
  Non-Food Contact Surfaces • The red mango is not working. Repair.
• ⚠️Hot and Cold Water • The hot water at the handsink in the red mango crepe area is not reaching 110F. Provide proper hot water of 110F.critical
  Hot and Cold Water • The hot water at the handsink in the red mango crepe area is not reaching 110F. Provide proper hot water of 110F.
• ⚠️Installed and Maintained • The hot water at the handsink in near the crepe area is only reaching 80F. Provide proper hot water temeprature of 110F.
  Installed and Maintained • The hot water at the handsink in near the crepe area is only reaching 80F. Provide proper hot water temeprature of 110F.
• ⚠️Hand Cleaner Drying Tissue Signage • There are no paper towels at the handsinks. Provide.
  Hand Cleaner Drying Tissue Signage • There are no paper towels at the handsinks. Provide.
• ⚠️Labeled Common Name • There is sanitizer in a plastic container and spray bottle that is not labeled. Properly label chemical bottles. The detergent for the high temp dishwasher is in a laundry detergent container. Properly label all chemical bottles with the proper chemical.critical
  Labeled Common Name • There is sanitizer in a plastic container and spray bottle that is not labeled. Properly label chemical bottles. The detergent for the high temp dishwasher is in a laundry detergent container. Properly label all chemical bottles with the proper chemical.
• ⚠️PIC Performing Duties • 8-303.20 The Red Mango location has been divided and two more businesses are sharing equipment and space. Provide proper permits and approval for the two new locations Crepe Bar and Espresso Minute.critical
  PIC Performing Duties • 8-303.20 The Red Mango location has been divided and two more businesses are sharing equipment and space. Provide proper permits and approval for the two new locations Crepe Bar and Espresso Minute.

When was Red Mango(334 Mass. Ave.) last inspected?

Red Mango(334 Mass. Ave.) has 10 inspections on record going back to July 1, 2014.

Red Mango(334 Mass. Ave.) vs South End

South End runs 81% clean across 691 tracked restaurants — 498 clean, 63 mid, 54 cooked.

Against the 691 spots Cooked tracks in South End, this one comes out cleaner than 17% of them.

Other spots in South End

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• ✕ Mass Ave Smoke Shop Inc.
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• ✓ Cathedral Station
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See every restaurant inspection in South End →

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 March 7, 2016. Inspection results describe one moment in a kitchen's life, not a permanent verdict.