ORIENTAL HOUSE in DORCHESTER, MA Failed Its Health Inspection on 08/15/25

DORCHESTER, MA - Health department officials identified compliance issues at ORIENTAL HOUSE in an inspection dated 08/15/2025.

Situated at 560 WASHINGTON ST, the establishment is part of Dorchester's active food service sector. The Dorchester area undergoes regular health inspections as part of the city's comprehensive food safety monitoring program.

The inspection identified 16 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. Allergen cross-contact can occur when surfaces are not properly cleaned between uses.

The second violation involved food safety requirements. Inspectors documented: (A)-(P) Person-In-Charge-Duties (Pf). Regulatory standards exist to minimize health risks to consumers.

The third violation involved food storage practices. Inspectors documented: Food Storage-Preventing Contamination from the Premises (C). Allergen cross-contact during storage can trigger severe reactions in sensitive individuals.

The fourth violation concerned thermal management. 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: Sponges Use Limitation (C). Non-compliance with safety standards may create conditions that compromise food safety.

The sixth violation concerned thermal management. Inspectors documented: Temperature Measuring Devices-Functionality (C). 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 seventh violation related to equipment operation. Inspectors documented: Good Repair and Proper Adjustment-Equipment (C). Improper equipment can cause physical contamination of food.

The eighth violation concerned food safety requirements. Inspectors documented: Single-Service and Single-Use Articles-Use Limitations (C). Regulatory standards exist to minimize health risks to consumers.

The 9th violation involved food safety requirements. Inspectors documented: Nonfood Contact Surfaces (C). Health code violations require correction to maintain safe operating conditions.

The 10th violation related to hand hygiene and handwashing facilities. Inspectors documented: Service Sink (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 11th violation concerned food safety requirements. Inspectors documented: Surface Characteristics-Indoor Areas (C). Non-compliance with safety standards may create conditions that compromise food safety.

The 12th violation concerned building conditions. Inspectors documented: Walls and Ceilings Attachments (C). Plumbing issues can cause sewage backup and serious contamination.

The 13th violation involved pest control. 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. Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces.

The 14th violation concerned food safety requirements. Inspectors documented: Maintaining Premises Unnecessary Items and Litter (C). Violations of health codes can increase the risk of foodborne illness.

The 15th violation involved sanitation and cleanliness. Inspectors documented: Cleaning Floors Dustless Methods (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.

The 16th violation involved food storage practices. Inspectors documented: Common Name-Working Containers (Pf). Storing food at incorrect temperatures accelerates spoilage and pathogen growth.

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 08/15/2025 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.