Rootz is currently Fail from Boston Inspectional Services, Health Division, from an inspection on November 24, 2008. Inspectors wrote up 3 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.
What did inspectors find at Rootz?
These are the violations recorded at the most recent inspection on November 24, 2008, in plain English, with the city's own wording underneath.
⚠️Food Thermometers Provided • No food thermometer
Food Thermometers Provided • No food thermometer
⚠️Test Kit Provided • No test kit
Test Kit Provided • No test kit
⚠️Hand Cleaner Drying Tissue Signage • No cleaner & drying device • No hand soap & signage
Hand Cleaner Drying Tissue Signage • No cleaner & drying device • No hand soap & signage
⚠️Toilet Enclosed Clean • No self closing device
Toilet Enclosed Clean • No self closing device
⚠️Adequate Number Frequency Vermin Proof • No covered waste receptacle.
Adequate Number Frequency Vermin Proof • No covered waste receptacle.
⚠️Improper Maintenance of Floors • Replace broken tiles.
Improper Maintenance of Floors • Replace broken tiles.
⚠️Improper Maintenance of Walls/Ceilings • ceiling tiles not vinal coated. • Stained ceiling tiles.
Improper Maintenance of Walls/Ceilings • ceiling tiles not vinal coated. • Stained ceiling tiles.
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 November 24, 2008. Inspection results describe one moment in a kitchen's life, not a permanent verdict.