ROXBURY, MA - Health department officials identified compliance issues at Dona Habana Restaurant in an inspection dated 08/11/2025.
Situated at 811 MASSACHUSETTS 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 7 distinct violations requiring correction. Each violation has established correction procedures that must be followed to achieve compliance.
The first violation related to pest prevention. Inspectors documented: Packaged and Unpackaged Food-Separation Packaging and Segregation (C). 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. Pest droppings and debris can trigger allergic reactions and asthma in sensitive individuals.
The second violation regarded storage procedures. Inspectors documented: Food Storage Containers Identified with Common Name of Food (C). Chemical contamination from improper storage can cause acute poisoning.
The third violation related to thermal management. Inspectors documented: (A)(2) and (B) 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. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks.
The fourth violation involved handwashing procedures. Inspectors documented: Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (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. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
The fifth violation involved food equipment. Inspectors documented: Good Repair and Proper Adjustment-Equipment (C). Worn dishwasher components may not properly sanitize dishes and utensils.
The sixth violation concerned food equipment. Inspectors documented: (A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf). Damaged cutting boards and surfaces can harbor bacteria in cracks and crevices.
The seventh violation related to sanitation and cleanliness. 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. Cross-contamination from improperly sanitized equipment is a common cause of foodborne illness.
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 08/11/2025 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.
Chemical contamination from improper storage can cause acute poisoning. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands. Worn dishwasher components may not properly sanitize dishes and utensils. Damaged cutting boards and surfaces can harbor bacteria in cracks and crevices. Cross-contamination from improperly sanitized equipment is a common cause of foodborne illness.
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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