Inspection record
Gigi
431 Columbus Av · Boston, MA 02116
2inspections since May 2026
16violations recorded
HE_Passlatest result (city code)
License category: Eating & Drinking
Inspection history
Jul 15, 2026HE_Pass8 violations
***Cleaning Procedure (P)
No evidence of handwashing at cookline. Retrain staff.. COS
**(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
No current CFPM or Allergen awareness available. Provide.
***Preventing Contamination from Hands (P)
Waitress grinding cheese with bare hands onto pasta. Corrected on site. Retrain staff.
***Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
No presence of chlorine sanitizer at bar glass washer. Alternative means to sanitize equipment at basement low temp dishwasher reading 50PPM chlorine.
**Handwashing Sinks-Location and Placement (Pf)
Handsink at bar has been removed. Currently only one dump sink at bar. Re-install the handsink.
**Using a Handwashing Sink-Operation and Maintenance (Pf)
Mixing bowl bag of frozen shrimp in handsink. Corrected on site.
*Maintaining Refuse Areas and Enclosures (C)
Remove broken refrigerator from outside area.
*Anti-Choking
No choke save certified staff on site at the time of inspection. Provide. 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.
Jul 8, 2026HE_Fail8 violations
***Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
No presence of chlorine sanitizer at bar glass washer. Alternative means to sanitize equipment at basement low temp dishwasher reading 50PPM chlorine.
**Handwashing Sinks-Location and Placement (Pf)
Handsink at bar has been removed. Currently only one dump sink at bar. Re-install the handsink.
*Anti-Choking
No choke save certified staff on site at the time of inspection. Provide. 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.
*Maintaining Refuse Areas and Enclosures (C)
Remove broken refrigerator from outside area.
***Cleaning Procedure (P)
No evidence of handwashing at cookline. Retrain staff.. COS
**(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
No current CFPM or Allergen awareness available. Provide.
**Using a Handwashing Sink-Operation and Maintenance (Pf)
Mixing bowl bag of frozen shrimp in handsink. Corrected on site.
***Preventing Contamination from Hands (P)
Waitress grinding cheese with bare hands onto pasta. Corrected on site. Retrain staff.
Violation severity marks (*, **, ***) are the city's published violation levels. Result codes are Boston ISD's own codes, shown verbatim - we found no public legend. Methodology