ALLSTON, MA - Health inspectors documented violations at Chili Bento during a routine inspection conducted on 04/13/2023.
The facility operates from 1 BRIGHTON AV in Allston, an area known for its diverse dining options. Health inspections in this district help ensure consistent food safety standards.
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 related to food safety requirements. Inspectors documented: (A)-(P) Person-In-Charge-Duties (Pf). Regulatory standards exist to minimize health risks to consumers.
The second violation concerned hand hygiene and handwashing facilities. Inspectors documented: Wiping Cloths Use Limitation (C). 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. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.
The third violation involved food storage practices. Inspectors documented: Food Storage-Preventing Contamination from the Premises (C). Chemical contamination from improper storage can cause acute poisoning.
The fourth 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 fifth violation involved temperature control. Inspectors documented: Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (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. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria.
The sixth violation related to equipment maintenance. Inspectors documented: (A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf). Improper equipment can cause physical contamination of food.
The seventh violation concerned food safety requirements. Inspectors documented: Nonfood Contact Surfaces (C). Health code violations require correction to maintain safe operating conditions.
The eighth violation involved sanitization. Inspectors documented: Cleaning Frequency and Restrictions (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. Cross-contamination from improperly sanitized equipment is a common cause of foodborne illness.
The 9th violation related to sanitization. Inspectors documented: Cleaning Ventilation Systems Nuisance and Discharge Prohibition (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.
Establishments receiving violations must submit correction plans and may face additional inspections. Failure to address violations can result in fines, permit suspension, or closure.
This inspection data is provided by Boston Public Health Commission. The establishment had violations identified during the 04/13/2023 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.
Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use. Chemical contamination from improper storage can cause acute poisoning. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria. Improper equipment can cause physical contamination of food. Cross-contamination from improperly sanitized equipment is a common cause of foodborne illness. 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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