Bamboo Thai Restaurant
Last inspected: Oct 30, 2025
61
Score
Bamboo Thai Restaurant has been inspected seven times since 2022. The newest entry in the record is dated Oct 30, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around nine violations each.
The most common issue across all inspections has been “using a handwashing sink-operation and maintenance”, showing up five times.
That's lower than the typical Brighton restaurant, which scores around 88. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
0
Critical latest
2
Major latest
6
Minor latest
Inspection History
Oct 30, 2025
Routine
2 major violations. 6 minor violations.
View 8 violations
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Reach in Unit/ Properly date mark all ready to eat foods/Provide made/discard date to all food prepped before storing in the refrigerator
590.003/3-501.17-PF
Controlling pests (pf)
Inspector notes: Observed large rodent droppings in basement in multiple rooms. Clean and saniitize surfaces provide IPM pest report to damien.yee@boston.gov 10/22/2025 Large Dropping still present in the basement under the shelving behing the chest freezer the the back room where the grease trap is. please increase the inspects and make anhy repairs to the walls and ceilings. Pic will need to fill the holes out in the basement and in the kitchen under the sink.
590.006/6-501.111-PF
Surface characteristics-indoor areas (c)
Inspector notes: Multiples holes on the wall and ceiling in the basement/ Repair
590.006/6-101.11-C
Ventilation hood systems filters (c)
Inspector notes: Observed hood Filter with grease build up clean to remove..
590.004/4-202.18-C
Maintaining premises unnecessary items and litter (c)
Inspector notes: Basement back storage area is cluttered products. Discard unused or empty boxes and organize products so effective cleaning can be done. observed in need of organizing and cleaning to remove grease build up of the floor and debris/ Clean to remove
590.006/6-501.114-C
Floors walls and ceilings-cleanability (c)
Inspector notes: Kitchen floor observed with heavily grease build up under the Frylator/ clean to remove
590.006/6-201.11-C
Walls and ceilings attachments (c)
Inspector notes: Front door and rear door provide door sweep to remove all daylight /repair Repair ceiling tile in the basement/ clean ceiling vent in the restroom
590.006/6-201.17-C
Packaged and unpackaged food-separation packaging and segregation (c)
Inspector notes: walk in fridge /properly store all raw foods(chicken) below vegetables and ready to eat foods foods stored uncovered in units/properly cover all foods
590.003/3-302.11-C
61
Oct 8, 2025
Routine
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: In the kitchen observed multpile TCS foods stored at ambient temperatures outside of mechanical refrigeration. All items per PIC had been prepared at around 11am today and directed employees to put them into refrigeration to get to 41F or below. Cold store TCS items at or below 41F. Cucumbers 66F/Napa cabbage 57F.
590.003/3-501.16-P
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: Location has a V/D kit but it only contains bandages. Per the person in charge there are no procedures and no supplies to clean up a vomit or diarrhea event. Produce V/D procedures to use on premise and a clean up kit.
590.002/2-501.11-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: The person in charge who is a certified food protection manager could not name all the symptoms and none of the illnesses that require reporting for food workers; the person in charge could not give the correct minimum cooking temperatures for pork beef and seafood; the person in charge could not properly set up the three compartment sink to wash rinse and sanitize. The person in charge must be knowlegable about cooking temperatures and how to properly sanitize food contact surfaces.
590.002(B)/2-102.11-PF
Controlling pests (pf)
Inspector notes: Observed large rodent droppings in basement in multiple rooms. Clean and saniitize surfaces provide IPM pest report to damien.yee@boston.gov
590.006/6-501.111-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Observed an employee washing dishes in the kitchen hand sink. Person in charge directed the employee to stop washing dishes in the hand sink and to clean and sanitize the hand sink. Hand sinks can only be used to wash hands.
590.005/5-205.11-PF
Characteristics-materials for construction and repair (c)
Inspector notes: Observed deli containers used to store foods and ingredients. Discontinue use of deli containers and use containers that are durable cleanable and nonporous.
590.004/4-101.11-C
Temperature measuring devices-functionality (c)
Inspector notes: Multiple refrigerators and the walkin cooler in the basement lack internal thermometers; provide.
590.004/4-204.112-C
Good repair and proper adjustment-equipment (c)
Inspector notes: Multiple gaskets for refigerators and freezers are damaged throughout the establishment; repair or replace. Tiles in the basement where the sinks are are damaged or missing; repair or replace. The restroom door for employees is not self-closing; repair or replace. The wood floor below the ice machine is in disrepair; repair or replace.
590.004/4-501.11-C
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: Interior of ice machine has pink slime; floors and walls of kitchen have encrusted grease stains and soils; drop ceiling is rotting with black mold like substance in dry storage area in basement. Clean and sanitize surfaces or repair and replace.
590.004/4-601.11-C
Food storage containers identified with common name of food (c)
Inspector notes: Throughout the kitchen deli containers and bottles with ingredients removed from bulk are missing name labels; provide. Foods removed from bulk and moved to new containers must have name labels.
590.003/3-302.12-C
Toilet room receptacle covered (c)
Inspector notes: In the employee restroom the wast receptacle does not have a cover; provide.
590.005/5-501.17-C
In-use utensils between-use storage (c)
Inspector notes: Multiple in use utensils stored inside 66F water observed deli cups used to scoop foods from bulk in kitchen; store utensils in 135F or above water or in cool running water or in or on a dry sanitized surface; discontinue use of scoops without handles to prevent contamination by hands.
590.003/3-304.12-C
Storage or display of food in contact with water or ice (c)
Inspector notes: Observed bean sprouts stored in water at 67F. Discontinue this practice and store bean sprouts dry to prevent microorganism growth.
590.003/3-303.12-C
39
Apr 28, 2025
Routine
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Bean sprouts at 60F at cook station. Moved to regrigerator. Store bean sprouts in refrigerator at all times.
590.003/3-501.16-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Old chicken boxes used to store produce and cardboard for to go orders. Discard chicken boxes and cut cardboard. Discontinue using old chikcen boxes for storage. Assume boxes are contaminated and must be discarded. Corrected on site
590.003/3-302.11-P
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Prepped sauces without dates. Date all house-made sauces for use within 7 days.
590.003/3-501.17-PF
Storage or display of food in contact with water or ice (c)
Inspector notes: Bean sprouts stored in water. Water discarded. Store bean sprouts dry to prevent bacterial growth.
590.003/3-303.12-C
Nonfood-contact surfaces (c)
Inspector notes: Unfinished soiled wood holding up ice machine. Soiled wooden panel under rice cookers Discard wood. Use materials that are durable and non-absorbent.
590.004/4-101.19-C
Nonfood contact surfaces (c)
Inspector notes: Soils and debris behind chest freezer in basement and under basement shelving. Clean to avoid attracting pests.
590.004/4-602.13-C
Outer openings protected (c)
Inspector notes: Day light visible under back door. Replace door sweep or repair threshold to prevent pests from entering.
590.006/6-202.15-C
In-use utensils between-use storage (c)
Inspector notes: Rice spoon stored in 68F water. Store spoon clean and dry or in water over 135F.
590.003/3-304.12-C
52
Oct 18, 2024
Routine
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Raw animal foods-cooking (p)
Inspector notes: Partially cooked chicken in the lift top refrigeration unit at the cookline Verified at the time of the inspection that the product was partially cooked prior to the inspection Products shall be fully cooked to proper temperatures- Removed and placed on stove and reheated to 171F
590.003/3-401.11-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Preportioned disposible containers of cut vegetables were stacked on op of a blocked handsink and in the ift top refrigeration unit with a temperature of 55F Per the PIC the products are preportioned for use during lunch less than an hour prior to the inspection Products shall be held in refrigeration at 41F or below Whole shell raw eggs stored on cart at cookline at 50F- Placed in refrigeration at 39F during the inspection
590.003/3-501.16-P
Common name-working containers (pf)
Inspector notes: Soap stored in an unmarked bottle at the dishwasher with no labeling- Provide
590.007/7-102.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Handwashing sink at the cookline was covered with wood to create a shelf to hold products- All handsink shall be maintained clear for use Corrected at the time of the inspection Additional sink located on the opposite side of the kitchen where proper handwashing was observed
590.005/5-205.11-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Interior panel of ice machine at service counter with black mold like buildup- Clean with proper frequency and maintain cleaning schedule
590.004/4-601.11-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Priority violations noted on inspection report- Review with all staff
590.002(B)/2-102.11-PF
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Multiple areas of flooring leading to the back kitchen damaged and pieces of laminate floor are missing- Repair to ensure surface is smooth durable nonpourous and cleanable
590.006/6-501.11-C
Outer openings protected (c)
Inspector notes: Space noted at the bottom of the door at the rear of the establishment leading to the boiler room- Provide door sweep to properly close
590.006/6-202.15-C
Nonfood contact surfaces (c)
Inspector notes: Exteriors of bulkfood containers interiors and exteriors of refrigeration with dried on food soils Floor of walkin with soils Top of all cooking equipment with encrusted black buildup Clean exteriors of all equipment with proper frequency
590.004/4-602.13-C
In-use utensils between-use storage (c)
Inspector notes: Bowls being used as scopops in bulk food containers- Provide scoops with handles
590.003/3-304.12-C
Food storage containers identified with common name of food (c)
Inspector notes: Squeeze bottle and containers throughout the kitchen with no labeling- Provide
590.003/3-302.12-C
39
Sep 18, 2023
Routine
2 major violations. 7 minor violations.
View 9 violations
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Observed several knives on both levels stored soiled on magnetic strips. Clean and sanitize before storing away.
590.004/4-601.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Handsink at cooking line blocked with a tray on it used to store equipment. Discontinue use for handwashing only.
590.005/5-205.11-PF
Handwashing signage (c)
Inspector notes: Handsink at coffee station and the one at prep area without signage. Provide.
590.006/6-301.14-C
Food storage containers identified with common name of food (c)
Inspector notes: Some bulk food containers without labels. provide.
590.003/3-302.12-C
In-use utensils between-use storage (c)
Inspector notes: Observed plastic cups inside bulk food area being used to dispense food. Discontinue use handled utensils only. Observed utensils stored in soiled stagnant water in ambient temperature. Discontinue store in clean/sanitized surface.
590.003/3-304.12-C
Wiping cloths use limitation (c)
Inspector notes: Wiping cloths stored soiled on counter. Store properly in sanitizer solution.
590.003/3-304.14-C
Cutting surfaces (c)
Inspector notes: Cutting board heavily scored at cooking line . Resurface or replace.
590.004/4-501.12-C
Nonfood contact surfaces (c)
Inspector notes: Exterior of cooking line equipment soiled. Shelves in cooking line and interior of some refrigerating units soiled. Magnetic strips soiled and with some rust -- Clean all properly.
590.004/4-602.13-C
Cleaning floors dustless methods (c)
Inspector notes: Floors under and around cooking line soiled. Clean properly.
590.006/6-501.13-C
58
Sep 29, 2022
Routine
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: 1) Cold hold of Eggs @ 75f esnure proper cold hold of 41f or below (Voluntarily discarded) 2) Raw Chicken & Raw Pork @ 48f in walk-in ensure proper cold hold of 41f or below (Manager moved products to proper working unit)
590.003/3-501.16-P
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Hand sink at kitchen cooking line blocked by equipment and being used as a shelf discontinue to allow proper hand wash
590.005/5-205.11-PF
Cooling heating and holding capacities-equipment (pf)
Inspector notes: Walk-in cooler running @ 50-55f repair to run 41f or below (Manager moved tcs foods to working unit at time of inspection)
590.004/4-301.11-PF
Preventing contamination from hands (pf)
Inspector notes: Employee witnessed putting a to go meal togther with bare hands on cooked foods ensure no bare hand contact with ready to eat foods (Voluntarily discarded at time of inspection)
590.003(C)/3-301.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Cooked and prepared food products in walk-in and other refrigeartion without being date marked ensure for all foods
590.003/3-501.17-PF
Floors walls and ceilings utility lines (c)
Inspector notes: Hood baffles and hood itslef with heavy grease build up clean to remove
590.006/6-201.12-C
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: Bulk food containers with old soils clean to remove
590.004/4-601.11-C
52
May 16, 2022
Routine
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: Low Temp Dish machine not registering any sanitizer level. When checked found sanitizer container empty. Ensure that proper sanitizing take place (50-100ppm chlorine) and that all neccessary chemical solutions are added properly. Ensure that the dish machine is working properly.
590.004/4-501.114-P
Controlling pests (pf)
Inspector notes: Observed several live cockroaches at dishmachine area. Provide a current IPM report from a licensed exterminator.
590.006/6-501.111-PF
Hand drying provision (pf)
Inspector notes: No paper towel at the handsink inside cooking line. Provide.
590.006/6-301.12-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Observed hose from AC unit draining at the serving line handsink. Remove. Handsink at warewashing area used to place soiled utensils. Discontinue use for handwashing only.
590.005/5-205.11-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Retrain staff with regard to proper warewashing and proper handsink usage. Monitor pest activity.
590.002(D)/2-103.11-PF
Cutting surfaces (c)
Inspector notes: Cutting board at prep area sandwich unit very soiled and heavily scored. Resurface and clean properly or replace.
590.004/4-501.12-C
Wiping cloths use limitation (c)
Inspector notes: Wiping cloths soiled and stored on counter. Clean properly and store in sanitizer solution.
590.003/3-304.14-C
In-use utensils between-use storage (c)
Inspector notes: Observed rise dispenser and other utensils stored in soil water in ambient temperature. Store properly in clean/sanitized surfaces.
590.003/3-304.12-C
Nonfood contact surfaces (c)
Inspector notes: Counters and area under equipment at cooking line very soiled. Exterior of cooking line equipment very soiled with grease build up. Clean all properly.
590.004/4-602.13-C
Cleaning frequency and restrictions (c)
Inspector notes: Floor under and around cooking soiled. Clean all properly.
590.006/6-501.12-C
45
Frequently Asked Questions
When was Bamboo Thai Restaurant last inspected?
The most recent health inspection at Bamboo Thai Restaurant on file is from Oct 30, 2025. The public record contains seven inspections in total.
What is the most common violation at Bamboo Thai Restaurant?
Across the inspection record, “using a handwashing sink-operation and maintenance” has been cited five times, more than any other issue at Bamboo Thai Restaurant.
How does Bamboo Thai Restaurant compare to other restaurants in Brighton?
Bamboo Thai Restaurant most recently scored 61 out of 100, which is lower than the Brighton average of 88.
Has Bamboo Thai Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Bamboo Thai Restaurant have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Bamboo Thai Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bamboo Thai Restaurant inspected?
Based on the inspection history on file, Bamboo Thai Restaurant is inspected around two times per year on average.
Nearby Restaurants