Shudaxia Hotpot

• resultPass
• critical violations0
• last inspectedOctober 22, 2024
• address580 Commonwealth Av, Boston 02215

Is Shudaxia Hotpot clean?

Shudaxia Hotpot is currently Pass from Boston Inspectional Services, Health Division, from an inspection on October 22, 2024. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.

What did inspectors find at Shudaxia Hotpot?

These are the violations recorded at the most recent inspection on October 22, 2024, in plain English, with the city's own wording underneath.

• ⚠️Cleaning Procedure (P) • No evidence of handwashing. Retrain staff. Corrected on site.critical
  Cleaning Procedure (P) • No evidence of handwashing. Retrain staff. Corrected on site.
• ⚠️(A)-(P) Person-In-Charge-Duties (Pf) • Priority & Priority Foundation violations noted. Provide active managerial control. No allergen statement on online menu. Provide. 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.-590.011 https://pos.chowbus.com/online-ordering/store/Shu-Da-Xia-Hot-Pot/11441
  (A)-(P) Person-In-Charge-Duties (Pf) • Priority & Priority Foundation violations noted. Provide active managerial control. No allergen statement on online menu. Provide. 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.-590.011 https://pos.chowbus.com/online-ordering/store/Shu-Da-Xia-Hot-Pot/11441
• ⚠️Food Storage Containers Identified with Common Name of Food (C) • Label all foods in freezer.
  Food Storage Containers Identified with Common Name of Food (C) • Label all foods in freezer.
• ⚠️Storage or Display of Food in Contact with Water or Ice (C) • Sliced beef stored in standing water. Corrected on site
  Storage or Display of Food in Contact with Water or Ice (C) • Sliced beef stored in standing water. Corrected on site
• ⚠️Food Display-Preventing Contamination by Consumers (P) • Exposed areas of self service sauce buffet. Install adequate sneeze guards for proper food protection.critical
  Food Display-Preventing Contamination by Consumers (P) • Exposed areas of self service sauce buffet. Install adequate sneeze guards for proper food protection.
• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Bowl of rice 57F. Removed from service.critical
  (A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Bowl of rice 57F. Removed from service.
• ⚠️Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf) • Online menu is missing consumer advisory for raw and/or undercooked foods. Provide https://pos.chowbus.com/online-ordering/store/Shu-Da-Xia-Hot-Pot/11441
  Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf) • Online menu is missing consumer advisory for raw and/or undercooked foods. Provide https://pos.chowbus.com/online-ordering/store/Shu-Da-Xia-Hot-Pot/11441
• ⚠️Sanitizing Solutions Testing Devices (Pf) • No chlorine test kit for low temp unit. Provide.
  Sanitizing Solutions Testing Devices (Pf) • No chlorine test kit for low temp unit. Provide.
• ⚠️Single-Service and Single-Use Articles-Use Limitations (C) • Egg crates used to store frying pans. Corrected on site.
  Single-Service and Single-Use Articles-Use Limitations (C) • Egg crates used to store frying pans. Corrected on site.
• ⚠️(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C) • Numerous pans stored under basement stairwell on floor not inverted. Remove. Wash/rinse/sanitize/air dry. Store inverted in protected areas
  (A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C) • Numerous pans stored under basement stairwell on floor not inverted. Remove. Wash/rinse/sanitize/air dry. Store inverted in protected areas
• ⚠️Using a Handwashing Sink-Operation and Maintenance (Pf) • Numerous handsinks obstructed with utensils frozen food. Corrected on site. Retrain staff.
  Using a Handwashing Sink-Operation and Maintenance (Pf) • Numerous handsinks obstructed with utensils frozen food. Corrected on site. Retrain staff.
• ⚠️Insect Control Devices Design and Installation (C) • Bug zapper in kitchen several fly ribbons in basement storage room. Remove. Provide properly designed insect control devices installed by a licensed pest control company.
  Insect Control Devices Design and Installation (C) • Bug zapper in kitchen several fly ribbons in basement storage room. Remove. Provide properly designed insect control devices installed by a licensed pest control company.
• ⚠️Controlling Pests (Pf) • Numerous small flies seen in kitchen and basement storage area. Provide updated IPM pest control report upon reinspection. Clean and sanitize all affected areas.
  Controlling Pests (Pf) • Numerous small flies seen in kitchen and basement storage area. Provide updated IPM pest control report upon reinspection. Clean and sanitize all affected areas.
• ⚠️Conditions of Use (Pf) • Gallon of instecticide at bottom of basement stairs. Remove.
  Conditions of Use (Pf) • Gallon of instecticide at bottom of basement stairs. Remove.
• ⚠️Anti-Choking • Choke save expired. Provide current. (A)Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
  Anti-Choking • Choke save expired. Provide current. (A)Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.

When was Shudaxia Hotpot last inspected?

Shudaxia Hotpot has 10 inspections on record going back to April 27, 2022.

Shudaxia Hotpot vs Fenway

Fenway runs 89% clean across 433 tracked restaurants — 379 clean, 23 mid, 22 cooked.

Against the 433 spots Cooked tracks in Fenway, this one comes out cleaner than 11% of them.

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• ✕ Baanga
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• ✓ La Saison Bakery
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• ✓ Plantpub Fenway
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See every restaurant inspection in Fenway →

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 22, 2024. Inspection results describe one moment in a kitchen's life, not a permanent verdict.