BOSTON, MA - Health department officials identified compliance issues at Moon & Flower House in an inspection dated 08/13/2025.
Located at 20 KNEELAND ST, the facility is part of BOSTON's diverse food service industry. Routine inspections help maintain consistent safety standards throughout the city's dining establishments.
The inspection identified 17 distinct violations requiring correction. Health inspectors document such issues to ensure establishments take corrective action promptly.
The first violation concerned 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. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
The second violation related to food safety requirements. Inspectors documented: Effectiveness-Hair Restraints (C). Violations of health codes can increase the risk of foodborne illness.
The third violation regarded certified food protection manager. Inspectors documented: (A) Certified Food Protection Manager (C). The FDA Food Code mandates that at least one employee with supervisory responsibility be a certified food protection manager to ensure active managerial control. For more information, see FDA certified food protection manager requirements. Lack of knowledge about allergen management can result in allergic reactions.
The fourth violation involved equipment operation. Inspectors documented: In-Use Utensils Between-Use Storage (C). Malfunctioning refrigeration equipment can allow foods to enter the danger zone.
The fifth violation concerned food safety requirements. Inspectors documented: Miscellaneous Sources of Contamination (C). Non-compliance with safety standards may create conditions that compromise food safety.
The sixth violation related to food safety requirements. Inspectors documented: Thawing (C). Non-compliance with safety standards may create conditions that compromise food safety.
The seventh violation concerned temperature control. 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. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria.
The eighth violation involved food temperatures. 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 9th violation related to food safety requirements. Inspectors documented: Ventilation Hood Systems Filters (C). Violations of health codes can increase the risk of foodborne illness.
The 10th violation concerned sanitization. Inspectors documented: Sanitizing Solutions Testing Devices (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. Allergen cross-contact can occur when surfaces are not properly cleaned between uses.
The 11th violation related to equipment operation. Inspectors documented: (B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C). Improper equipment can cause physical contamination of food.
The 12th violation involved food safety requirements. Inspectors documented: Nonfood Contact Surfaces (C). Violations of health codes can increase the risk of foodborne illness.
The 13th violation related to hand hygiene and handwashing facilities. 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. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.
The 14th violation involved food safety requirements. Inspectors documented: Outside Receptacles (C). Health code violations require correction to maintain safe operating conditions.
The 15th violation related to 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 16th violation concerned food safety requirements. Inspectors documented: Maintaining Premises Unnecessary Items and Litter (C). Regulatory standards exist to minimize health risks to consumers.
The 17th violation concerned cleaning procedures. 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. Biofilms can form on inadequately cleaned surfaces, protecting bacteria from sanitizers.
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 08/13/2025 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.
Boston Public Health Commission
The establishment was cited for health code violations during the inspection. See the full article for detailed violation information.
Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands. Lack of knowledge about allergen management can result in allergic reactions. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks. Allergen cross-contact can occur when surfaces are not properly cleaned between uses. Improper equipment can cause physical contamination of food. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food. Biofilms can form on inadequately cleaned surfaces, protecting bacteria from sanitizers.
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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