HYDE PARK, MA - Las Vegas Seafood Restaurant received citations for health code violations during an inspection on 08/15/2025.
The facility operates from 1200 RIVER ST in Hyde Park, an area known for its diverse dining options. Health inspections in this district help ensure consistent food safety standards.
The inspection identified 13 distinct violations requiring correction. Health inspectors document such issues to ensure establishments take corrective action promptly.
The first violation involved 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 concerned pest control. 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. Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces.
The third violation related to hand sanitation. 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. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
The fourth violation related to thermal management. Inspectors documented: Reheating for Hot 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 fifth violation related to food temperatures. 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 sixth violation related to 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. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.
The seventh violation concerned cleaning procedures. Inspectors documented: Cleaning Agents and Sanitizers Availability (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. Biofilms can form on inadequately cleaned surfaces, protecting bacteria from sanitizers.
The eighth violation involved food safety requirements. Inspectors documented: Nonfood Contact Surfaces (C). Regulatory standards exist to minimize health risks to consumers.
The 9th violation concerned physical facilities. Inspectors documented: Walls and Ceilings Attachments (C). Inadequate lighting may result in improper cleaning or food preparation.
The 10th violation concerned 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. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
The 11th violation involved hand sanitation. Inspectors documented: Handwashing Signage (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. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
The 12th violation concerned food safety requirements. Inspectors documented: Intensity-Lighting (C). Non-compliance with safety standards may create conditions that compromise food safety.
The 13th violation concerned food safety requirements. Inspectors documented: Storing Maintenance Tools (C). Regulatory standards exist to minimize health risks to consumers.
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 08/15/2025 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.
Cross-contamination from improperly sanitized equipment is a common cause of foodborne illness. Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness. Biofilms can form on inadequately cleaned surfaces, protecting bacteria from sanitizers. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
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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