Inspection record
New China Restaurant
869 Harrison Av · Boston, MA 02118
4inspections since May 2026
33violations recorded
HE_Passlatest result (city code)
License category: Eating & Drinking w/ Take Out
Inspection history
Aug 28, 2026HE_Pass3 violations
*(A) Certified Food Protection Manager (C)
Ensure both the food safety and allergen certifications have matching names - cannot be two seperate people
*Thawing (C)
Discontinue to thaw out frozen pork inn stagnant water - water should trickle down over the actual product as we discussed
*Characteristics-Materials for Construction and Repair (C)
Remove all saturated cardboard being used to line shelving units in the kitchen - surfaces shall be [ Clean - Smooth - Durable - Non-Absorbant ] surfaces are to be used
Aug 21, 2026HE_FailExt10 violations
**Non-Continuous Cooking of Raw Animal Foods (Pf)
Cooking chicken tenders [ partially ] during the day and keeping them out at room temperature for future food service - Discontinue these practices and cook as discussed
*Characteristics-Materials for Construction and Repair (C)
Remove all saturated cardboard being used to line shelving units in the kitchen - surfaces shall be [ Clean - Smooth - Durable - Non-Absorbant ] surfaces are to be used
***Preventing Contamination from Hands (P)
Do not block designated hand sink in the kitchen / food prep area- keep clear at all times during hours of operation
*Thawing (C)
Discontinue to thaw out frozen pork inn stagnant water - water should trickle down over the actual product as we discussed
*Thawing (C)
Discontinue to thaw foods out in stagnant water - use running water - refrigeration thawing
*Surface Characteristics-Indoor Areas (C)
Clean floors underneath and behind all cooking equipment from all visible soils
*Nonfood Contact Surfaces (C)
Clean the handles of all freezer / refrigeration units - insiode the shelves and the rubber gaskets around the doors from all visible food spills
*(A) Certified Food Protection Manager (C)
Ensure both the food safety and allergen certifications have matching names - cannot be two seperate people
*(A) Certified Food Protection Manager (C)
PIC / post current food safety certificate on site
*Ventilation Hood Systems Filters (C)
Remove vents in the hood with heavy grease and grime - soak overnight as discussed
Aug 13, 2026HE_Fail7 violations
*Thawing (C)
Discontinue to thaw foods out in stagnant water - use running water - refrigeration thawing
*Ventilation Hood Systems Filters (C)
Remove vents in the hood with heavy grease and grime - soak overnight as discussed
***Preventing Contamination from Hands (P)
Do not block designated hand sink in the kitchen / food prep area- keep clear at all times during hours of operation
*Surface Characteristics-Indoor Areas (C)
Clean floors underneath and behind all cooking equipment from all visible soils
*(A) Certified Food Protection Manager (C)
PIC / post current food safety certificate on site
**Non-Continuous Cooking of Raw Animal Foods (Pf)
Cooking chicken tenders [ partially ] during the day and keeping them out at room temperature for future food service - Discontinue these practices and cook as discussed
*Nonfood Contact Surfaces (C)
Clean the handles of all freezer / refrigeration units - insiode the shelves and the rubber gaskets around the doors from all visible food spills
May 7, 2026HE_Pass13 violations
*Nonfood Contact Surfaces (C)
Clean interior / exterior of all freezer / refrigeration units - all cooking equipment - all counter tops and shelving units where needed from visible food spills stains and soils
**Food Temperature Measuring Devices (Pf)
No food thermometer on site - Provide
**Non-Continuous Cooking of Raw Animal Foods (Pf)
Par cooking raw chicken tenders - discarded several piece during inspection - Either cook fully to a minimum of 165F and then hot hold at a minimum of 135F - or cook to order - fully cook - cool down properly and then cold hold - follow re-heating methods as discussed
*Food Storage Containers Identified with Common Name of Food (C)
Label all bulk food storage bins to identify the contents
*(A) Certified Food Protection Manager (C)
Post copies of both your current food safety and allergen awareness certificates on site as discussed
*Grease Trap(C)
Clrean to remove all visible stains and soils
*Ventilation Hood Systems Filters (C)
Remove heavily soiled vents with grease and grime - soak overnight as discussed
*Cleaning Receptacles (C)
Clean all trash bins after use - keep covers on tightly after use
*Surface Characteristics-Indoor Areas (C)
Clean floors and walls throughout the facility where needed from all visible soils
*Nonfood-Contact Surfaces (C)
Resurface all rusted areas of the lower shelves of the prep tables where needed
***Compliance with Food Law (P)
Discontinue to purchase foods from retail outlets such as " Market Basket " Wholesalers only
*Wall and Ceiling Coverings and Coatings (C)
Replace all stained and missing ceiling tiles where needed
*Thawing (C)
Dioscontinue to thaw foods in stagnant water - use running water or other methods we spoke about during inspection
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