Rendez-Vous Restaurant is currently Pass from Boston Inspectional Services, Health Division, from an inspection on August 20, 2010. No critical violations were recorded at that visit. On Cooked's ladder that reads clean ๐.
What did inspectors find at Rendez-Vous Restaurant?
These are the violations recorded at the most recent inspection on August 20, 2010, in plain English, with the city's own wording underneath.
โ ๏ธHot Holding โข AT INSPECTION- found cooked rice at room temp 70 degrees f-discarded-PROVIDE proper hot holding-critical
Hot Holding โข AT INSPECTION- found cooked rice at room temp 70 degrees f-discarded-PROVIDE proper hot holding-
โ ๏ธPHF's Properly Thawed โข AT INSPECTION-found chicken being thawed in sink at room temp-TESTED at 40 degrees F- PROVIDE proper thawing of food per code & serve / safe book-
PHF's Properly Thawed โข AT INSPECTION-found chicken being thawed in sink at room temp-TESTED at 40 degrees F- PROVIDE proper thawing of food per code & serve / safe book-
โ ๏ธClean Cloths Hair Restraint โข AT INSPECTION-staff handling open food without hair restraint-CORRECT-
Clean Cloths Hair Restraint โข AT INSPECTION-staff handling open food without hair restraint-CORRECT-
โ ๏ธNon-Food Contact Surfaces Clean โข CLEAN MICROWAVE- outside of built up stickey grime-
Non-Food Contact Surfaces Clean โข CLEAN MICROWAVE- outside of built up stickey grime-
โ ๏ธOutside Storage Improperly Maintained โข DUMPSTER AREA-clean area around dumpster of litter-
Outside Storage Improperly Maintained โข DUMPSTER AREA-clean area around dumpster of litter-
โ ๏ธPerson in charge Assigned โข AT TIME OF INSPECTION-2 staff in kitchen -no-one in charge-PROVIDE A PERSON IN CHARGE AT ALL TIMES-critical
Person in charge Assigned โข AT TIME OF INSPECTION-2 staff in kitchen -no-one in charge-PROVIDE A PERSON IN CHARGE AT ALL TIMES-
When was Rendez-Vous Restaurant last inspected?
Rendez-Vous Restaurant has 10 inspections on record going back to May 15, 2007.
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 โ 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 โ this listing's most recent inspection is dated August 20, 2010. Inspection results describe one moment in a kitchen's life, not a permanent verdict.