Cooked?✕
Victoria Seafood
October 24, 2025 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings10
- critical findings1
Failed findings
-
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)criticalInspector note: In the sandwich station cooler there was a bowl of pooled raw eggs stored directly above multiple TCS foods and raw beef; store raw proteins according to their proper cooking temperatures with raw eggs being on the bottom and always below ready to eat TCS foods.
-
Clean-up of Vomiting and Diarrheal Events (Pf)Inspector note: Per the person in charge there are no procedures or kit for a vomit or diarrhea event; provide.
-
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)Inspector note: The persons in charge who have posted certified food protection manager certificates could not provide the correct answers for the minimum internal cooking temperatures of chicken pork beef; could not properly explain with temperatures and times the two stage cooling process could not name any of the reportable illnesses and named two of five reportable symptoms. The certified food protection manager must be knowlegable about food safety and employee illnesses.
-
Controlling Pests (Pf)Inspector note: In the closet next to the customer waiting area on the floor there are small rodent droppings; in the dry storage area behind the plastic bins of dry goods there are small rodent droppings; clean and sanitize areas of droppings and have a licensed pest control operator treat for mice and send their report to damien.yee@boston.gov
-
In-Use Utensils Between-Use Storage (C)Inspector note: Throughout kitchen there is use of bowls as scoops; provide food grade scoops with handles to prevent contamination.
-
(B) Cooling Methods (C)Inspector note: Per the person in charge inside the smoker next to the fryolater there are three cooked chickens 8 cooked quails 5 pounds of fried pork about 9 pounds of crab rangoons. The employee states all the foods were cooked at around noon today and the chickens were 80F quails 86F pork 85F. Use proper methods to cool foods once cooked: with an ice bath ice paddles spread out on sheet pans in the walk in cooler or in a blast chiller. The person in charge voluntairly discarded and denatured all the food and was witnessed doing so by the health inspector.
-
Characteristics-Materials for Construction and Repair (C)Inspector note: At the cookline there are deli containers used for storing food ingredients; cease use of deli containers and provide durable cleanable nonporous containers.
-
Nonfood-Contact Surfaces (C)Inspector note: At the fryolater station there is cardboard used to line the floors; cease use of cardboard as it is not cleanable durable or nonporous.
-
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)Inspector note: Behind the cook line equipment there is heavy grease buildup / in the baffles above the cookline and the walls of the cookline there is heavy grease buildup / underneath the cookline the floors are heavily soiled / the two door Tru refrigerator interior is heavily soiled / clean and sanitize of grease and soils.
-
Repairing-Premises Structures Attachments and Fixtures-Methods (C)Inspector note: In the kitchen the grout lines are worn down in many areas; repair and regrout.
What changed since the previous inspection?
Compared with Pass on July 25, 2025: 10 findings appeared for the first time.
Browse this restaurant's inspections
More restaurants in Allston
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.