Son's Fish Market & Restaurant

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings4
• critical findings1

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Failed findings

• ⚠️Separation Segregation Cross Contaminationcritical
  Inspector note: IN THE 2 DOOR "true" REFRIDGE-store all RAW foods on the bottom shelves & store READY TO EAT foods on the top shelves to protect READY TO EAT foods from possibile drip or spill contamination--
  code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
• ⚠️Non-Food Contact Surfaces
  Inspector note: KITCHEN-provide sealer on the wood legs of the 2 benches ( bench holding microwave & bench to left of frialators)-no bare wood is allowed in a food estb.bare wood holds moisture & "germs" & is not easy to clean-can seal with paint stain or poly- & SEAL the bare wood at door to kitchen--
  code 15-4-202.16* · lower-severity findingstatus: Fail
• ⚠️Wiping Cloths Clean Sanitize
  Inspector note: BETWEEN USE-store the wiping clothes in a sanitizing solution-this will help kill "germs" on clothes & help prevent spreading "germs" with contaminated clothes-CHANGE solution at least every 4 hrs.
  code 21-3-304.14* · lower-severity findingstatus: Fail
• ⚠️Non-Food Contact Surfaces Clean
  Inspector note: CLEAN the inside of the microwave of built up food splatter-
  code 23-4-602.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on June 23, 2008: 4 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.