DORCHESTER, MA - Health department officials identified compliance issues at Pollo Centro in an inspection dated 04/06/2023.
Located at 223 BOWDOIN ST in the Dorchester area, the establishment serves the local community. The Dorchester neighborhood maintains numerous food service establishments that undergo regular health monitoring.
The inspection identified 10 distinct violations requiring correction. Health inspectors document such issues to ensure establishments take corrective action promptly.
The first violation regarded food storage practices. Inspectors documented: Food Storage-Preventing Contamination from the Premises (C). Allergen cross-contact during storage can trigger severe reactions in sensitive individuals.
The second violation involved temperature control. Inspectors documented: Reheating for Hot Holding (P). The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.
The third violation concerned thermal management. Inspectors documented: (A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P). The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.
The fourth violation involved sanitization. Inspectors documented: Food-Contact Surfaces-Cleanability (Pf). FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Biofilms can form on inadequately cleaned surfaces, protecting bacteria from sanitizers.
The fifth violation related to food safety requirements. Inspectors documented: Nonfood-Contact Surfaces (C). Violations of health codes can increase the risk of foodborne illness.
The sixth violation involved food safety requirements. Inspectors documented: Ventilation Hood Systems Filters (C). Non-compliance with safety standards may create conditions that compromise food safety.
The seventh violation related to food safety requirements. Inspectors documented: Cutting Surfaces (C). Regulatory standards exist to minimize health risks to consumers.
The eighth violation concerned equipment operation. Inspectors documented: (A) and (C) Equipment Utensils Linens and Single-Service and Single-Use Articles-Storing (C). Worn dishwasher components may not properly sanitize dishes and utensils.
The 9th violation involved hand sanitation. Inspectors documented: Using a Handwashing Sink-Operation and Maintenance (Pf). According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food.
The 10th violation related to cleaning procedures. Inspectors documented: Floors Walls and Ceilings-Cleanability (C). FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Allergen cross-contact can occur when surfaces are not properly cleaned between uses.
The correction of health violations is monitored through follow-up inspections and documentation requirements. Establishments must demonstrate that they have addressed the root causes of violations, not just the immediate symptoms.
This inspection data is provided by Boston Public Health Commission. The establishment had violations identified during the 04/06/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Boston Public Health Commission. For more information about restaurant inspection regulations in this area, visit the Massachusetts Food Code. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Local Health Department
The establishment was cited for health code violations during the inspection. See the full article for detailed violation information.
Allergen cross-contact during storage can trigger severe reactions in sensitive individuals. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating. Biofilms can form on inadequately cleaned surfaces, protecting bacteria from sanitizers. Worn dishwasher components may not properly sanitize dishes and utensils. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food. Allergen cross-contact can occur when surfaces are not properly cleaned between uses.
This inspection data is sourced directly from Boston Public Health Commission. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Massachusetts Food Code (105 CMR 590), FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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