ROXBURY, MA - Zaku received citations for health code violations during an inspection on 04/07/2023.
Situated at 520 COLUMBUS AV, the establishment is part of Roxbury's active food service sector. The Roxbury area undergoes regular health inspections as part of the city's comprehensive food safety monitoring program.
The inspection identified 9 distinct violations requiring correction. These findings represent specific conditions observed during the inspection that must be addressed to meet health code requirements.
The first violation involved hand sanitation. Inspectors documented: When to Wash (P). 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. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.
The second violation concerned pest prevention. Inspectors documented: Packaged and Unpackaged Food-Separation Packaging and Segregation (P). The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Rodents can transmit Salmonella, Hantavirus, and other serious pathogens through their droppings and urine.
The third violation related to equipment operation. Inspectors documented: In-Use Utensils Between-Use Storage (C). Damaged cutting boards and surfaces can harbor bacteria in cracks and crevices.
The fourth violation related to temperature control. Inspectors documented: Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf). 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. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks.
The fifth violation related to food safety requirements. Inspectors documented: Ventilation Hood Systems Filters (C). Health code violations require correction to maintain safe operating conditions.
The sixth violation concerned food temperatures. Inspectors documented: Cooling Heating and Holding Capacities-Equipment (Pf). 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 seventh violation related to food safety requirements. Inspectors documented: Nonfood Contact Surfaces (C). Non-compliance with safety standards may create conditions that compromise food safety.
The eighth violation related to 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. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.
The 9th violation related to food safety requirements. Inspectors documented: Maintaining Refuse Areas and Enclosures (C). Non-compliance with safety standards may create conditions that compromise food safety.
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 04/07/2023 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.
The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks. Rodents can transmit Salmonella, Hantavirus, and other serious pathogens through their droppings and urine. Damaged cutting boards and surfaces can harbor bacteria in cracks and crevices. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.
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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