Haju Kitchen in BOSTON, MA Failed Its Health Inspection on 08/12/25

BOSTON, MA - Health department officials identified compliance issues at Haju Kitchen in an inspection dated 08/12/2025.

Located at 175 MASSACHUSETTS AV in the Back Bay area, the establishment serves the local community. The Back Bay neighborhood maintains numerous food service establishments that undergo regular health monitoring.

The inspection identified 14 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 concerned sanitization. Inspectors documented: Clean-up of Vomiting and Diarrheal Events (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. Cross-contamination from improperly sanitized equipment is a common cause of foodborne illness.

The second violation related to handwashing procedures. 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. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.

The third violation concerned 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. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.

The fourth violation concerned 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. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.

The fifth violation concerned food safety requirements. Inspectors documented: Nonfood-Contact Surfaces (C). Regulatory standards exist to minimize health risks to consumers.

The sixth violation involved handwashing procedures. 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. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.

The seventh violation concerned food safety requirements. Inspectors documented: System Maintained in Good Repair (P). Violations of health codes can increase the risk of foodborne illness.

The eighth violation involved food safety requirements. Inspectors documented: Grease Trap(C). Regulatory standards exist to minimize health risks to consumers.

The 9th violation related to sanitization. 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. Biofilms can form on inadequately cleaned surfaces, protecting bacteria from sanitizers.

The 10th violation concerned food safety requirements. Inspectors documented: Light Bulbs Protective Shielding (C). Health code violations require correction to maintain safe operating conditions.

The 11th violation concerned food safety requirements. Inspectors documented: Toilet Rooms Enclosed (C). Regulatory standards exist to minimize health risks to consumers.

The 12th violation involved hand sanitation. Inspectors documented: Handwashing Cleanser Availability (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. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.

The 13th violation involved handwashing procedures. Inspectors documented: Hand Drying Provision (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 14th violation involved pest management. Inspectors documented: Controlling Pests (Pf). 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.

Health code violations require prompt correction to maintain operating permits. The health department typically conducts re-inspections to verify that identified issues have been properly addressed.

This inspection data is provided by Boston Public Health Commission. The establishment had violations identified during the 08/12/2025 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.