BBQ Chicken
Last inspected: Jan 13, 2026
61
Score
The health department has logged seven inspections at BBQ Chicken, the earliest from 2023. BBQ Chicken was last inspected on Jan 13, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has been favorable: violation counts have eased from around nine violations to closer to six violations per visit over the last few inspections.
Across the inspection history, “controlling pests” is the issue that surfaces most often, recorded four times.
Compared to other Allston restaurants (averaging 80), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
7
Inspections
1
Critical latest
3
Major latest
1
Minor latest
Inspection History
Jan 13, 2026
Routine
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Fried chicken for hot holding placed on top of the hot holdinf container registered 104F. PIC stated they have been out for 1 hour and placed them for immidiate re-heating at 165F. Mantain at 135F or above.
590.003/3-501.16-P1
Hand drying provision (pf)
Inspector notes: Handsink near warewashing area without paper towel. Provide.
590.006/6-301.12-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Can opener knife with encrusted food debris. Clean to remove and sanitize.
590.004/4-601.11-PF
Handwashing cleanser availability (pf)
Inspector notes: Handsink in toilet at lower level without soap. Provide.
590.006/6-301.11-PF
Wiping cloths use limitation (c)
Inspector notes: Wiping cloths stoed wet on counters.Store properly in sanitizer solution.
590.003/3-304.14-C
61
Dec 31, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: At the steam table bone-in chicken wings 95F 121F 129F that had been cooked per the employee half an hour ago. The person in charge increased the temperature of the steam table. Hold hot TCS foods at 135F and above.
590.003/3-501.16-P1
Controlling pests (pf)
Inspector notes: Upon reinspection small dark rodent droppings persist in areas of the basement. A pest control report from 12-23-2025 states that the establishment should seal some openings and that small droppings in the basement should be cleaned. Have your pest control operator perform a service and provide the report to damien.yee@boston.gov and clean and sanitize te basement of the rodent droppings.
590.006/6-501.111-PF
In-use utensils between-use storage (c)
Inspector notes: In the kitchen observed in use utensils stored in metal containers with water at 75F on top of the flat top grill; in use utensils should be stored on a clean santized surface in water 135F or above or in cool running water.
590.003/3-304.12-C
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: In the hood area above the fryolators on the floors below the fryolators and the walls behind the fryolators there is accumulations of grease; clean and sanitize of accumulated grease.
590.004/4-601.11-C
70
Dec 18, 2025
Routine
1 major violation. 9 minor violations.
View 10 violations
Controlling pests (pf)
Inspector notes: In the basement there are numerous areas with small dark rodent droppings as well as a deceased mouse on a glue trap and live mice observed drapped inside a drop trap. Have your licensed pest operator perform a service targeting mice provide the report to the health inspector and clean and sanitize the basement of the rodent droppings.
590.006/6-501.111-PF
In-use utensils between-use storage (c)
Inspector notes: In the kitchen observed in use utensils stored in metal containers with water at 75F on top of the flat top grill; in use utensils should be stored on a clean santized surface in water 135F or above or in cool running water.
590.003/3-304.12-C
Packaged and unpackaged food-separation packaging and segregation (c)
Inspector notes: In the basement observed two cans of oyster flavored sauce that are bent near the seams; return or discard damaged cans.
590.003/3-302.11-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: The grout lines for the tiles in front of the fryolators are low compared to the rest of the kitchen; repair or replace grout lines.
590.006/6-501.11-C
Handwashing signage (c)
Inspector notes: In the men's restroom there is no employees must wash hands signage; provide.
590.006/6-301.14-C
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: In the hood area above the fryolators on the floors below the fryolators and the walls behind the fryolators there is accumulations of grease; clean and sanitize of accumulated grease.
590.004/4-601.11-C
Ventilation hood systems drip prevention (c)
Inspector notes: Above the fryolators there are no drip prevention devices attached; provide.
590.004/4-204.11-C
Temperature measuring devices-functionality (c)
Inspector notes: Did not observe internal thermometers in any cold holding units on premise; provide.
590.004/4-204.112-C
Outer openings protected (c)
Inspector notes: At the rear door there is a gap at the bottom left when the door is closed where daylight is visible; repair or replace door or door sweeps so that daylight is no longer visible to prevent pest entry.
590.006/6-202.15-C
Nonfood-contact surfaces (c)
Inspector notes: Observed aluminum foil used to line the exterior of a warming unit; cease the practice; nonfood contact surfaces must be cleanable durable nonporous.
590.004/4-202.16-C
58
Jun 12, 2025
Routine
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Container of raw beef stored over produce. Corrected on site. Ensure all raw meat is stored below produce and ready to eat foods.
590.003/3-302.11-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Freezer in bsaement no longer in use with moisture mold-like build up and foul smell. Clean and dry until unit is used again or discarded.
590.004/4-601.11-PF
Nonfood contact surfaces (c)
Inspector notes: Grease and food under cookline. Water and debris under 3 compartment sink. Debris under shelves in basement. Clean to avoid attracting pests.
590.004/4-602.13-C
Outer openings protected (c)
Inspector notes: Daylight visible under back door. Repair/replace door sweep as needed to prevent pests from enterning.
590.006/6-202.15-C
Toilet room receptacle covered (c)
Inspector notes: Trash bin in employee bathroom without cover. Provide covered trash bin.
590.005/5-501.17-C
Nonfood-contact surfaces (c)
Inspector notes: Soiled cardboard lining rack with oil jugs. Discard cardboard to avoid attracting pests. Soiled plastic sheeting covering equipment shelves. Discard. Use materials that are cleanable durable and non-absorbent.
590.004/4-101.19-C
Removing dead or trapped birds insects rodents and other pest (c)
Inspector notes: Dead mice on glue traps on stairs. Discard dead pests to prevent contamiantion. Reviewed pest report- indicates activity.
590.006/6-501.112-C
61
Dec 6, 2024
Routine
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cut vegetables and raw chicken 45F-50F stored in the in line coffin refrigerator unit and 2 door refrigeration unit. Per PIC the products were just cut and chopped than one hour. Products were placed in the walking and new products were used. Placed in refrigerator at 38F CFPM to retrain staff on monitoring temperatures .
590.003/3-501.16-P
Reheating for hot holding (p)
Inspector notes: Ddeok Bokki temperature 95F stored in the crockpot. Product was voluntarily discard by chef and PIC. PIC to review reheating and train staff.
590.003/3-403.11-P
(a)-(p) person-in-charge-duties (pf)
Inspector notes: At the time of inspection employees were unable to properly answer questions about the establishment food safety and sanitizing procedures. Owner/CFPM shall properly train staff. Employees unable to properly set up warewashing
590.002(D)/2-103.11-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Interior of ice machine observed soiled shelvings inside the upstairs walk in observed soiled from visible food spills walking door observed soiled from visible hand prints of dry foods exterior of storage bins observed soiled from visible food spills paper towel holder at the handsink and handsoap dispenser observed soiled from food splash knife holder observed soiled multiple kitchen shelvings observed soiled exterior of multiple food storage stored inside the walking observed soiled. Clean and sanitize
590.004/4-601.11-PF
Controlling pests (pf)
Inspector notes: Evidence of pest activity in the lower level. Droppings observed in multiple area of the basement. Clean lower level and provide an updated IPM report from a licensed pest control company.
590.006/6-501.111-PF
Ventilation hood systems filters (c)
Inspector notes: Hood vent observed heavily soiled. Clean to remove. Hood sticker expires: 1.17.24
590.004/4-202.18-C
Packaged and unpackaged food-separation packaging and segregation (c)
Inspector notes: Multiple containers of food in the walkin observed without cover. Provide cover
590.003/3-302.11-C
Food storage containers identified with common name of food (c)
Inspector notes: Storage bin observed without labels. Provide lables when removed from original containers.
590.003/3-302.12-C
In-use utensils between-use storage (c)
Inspector notes: Portion cup stored in the seasoning (use proper utensil).Discontinue. In use utensils stored in stagnant water. Discontinue (corrected on site)
590.003/3-304.12-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Multiple boxes of dry goods observed stored on the floor in the lower level . Discontinue and maintain elevated.
590.003/3-305.11-C
Temperature measuring devices-functionality (c)
Inspector notes: Multiple refrigeration unit observed without a conspicious thermometer. Provide
590.004/4-204.112-C
Good repair and proper adjustment-equipment (c)
Inspector notes: In line refrigeration drawer observed with fluctuating temperature 48F-50F. Repair All food items were removed by PIC and placed in the working walking unit
590.004/4-501.11-C
Surface characteristics-indoor areas (c)
Inspector notes: Discontinue the use of cardboard as floor lining.
590.006/6-101.11-C
Floors walls and ceilings-cleanability (c)
Inspector notes: Floor under equipments throughout the establishment observed soiled. Clean to remove.
590.006/6-201.11-C
Maintaining premises unnecessary items and litter (c)
Inspector notes: Basement area observed heavily clutter. Clean and organize to prevent pest and rodent harborage.
590.006/6-501.114-C
33
May 13, 2024
Routine
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Large amounts of cooked piled high in a hot holding table unit with temperatures of 115F-120F Per staff the product was cooked to over 165F less than 30 prior that the inspection Product was removed and reheated to above 165F Store product properly to maintain temperature at 135F or above
590.003/3-501.16-P1
Where to wash (pf)
Inspector notes: Observed an employee washing her hands at the prep sink in the kitchen- Wash hands in handwashing sinks only
590.002/2-301.15-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: At the time of the inspection there was no PIC at the establishment knowledgable in food safety- Designate and review with staff No documentation of a CFPM at the establishment- Provide certificate
590.002(B)/2-102.11-PF
System maintained in good repair (c)
Inspector notes: Pipe below prepsink leaking into a bucket- Repair
590.005/5-205.15-C
In-use utensils between-use storage (c)
Inspector notes: Utensils stored in stagnant water throughout the kitchen- Reviewed and corrected
590.003/3-304.12-C
64
Apr 27, 2023
Routine
2 major violations. 7 minor violations.
View 9 violations
Sanitizing solutions testing devices (pf)
Inspector notes: No Sanitizer test strips for QUATs sanitizer at three bay sink. Provide.
590.004/4-302.14-PF
Controlling pests (pf)
Inspector notes: Observed droppings at the floor near walls. Provide an IPM report from a licensed exterminator.
590.006/6-501.111-PF
Maintaining premises unnecessary items and litter (c)
Inspector notes: Observed not in use equipment stored in the rear very soiled. Clean properly or remove.
590.006/6-501.114-C
Nonfood contact surfaces (c)
Inspector notes: Interior and exterior of several refrigerating units soiled. Exterior of some bulk food units soiled. Exterior of chemical containers soiled. Clean all properly.
590.004/4-602.13-C
Intensity-lighting (c)
Inspector notes: Walk-in unit at lower level without light/out of order. Repair.
590.006/6-303.11-C
Maintaining refuse areas and enclosures (c)
Inspector notes: Grease containers with soiled exterior. Clean properly.
590.005/5-501.115-C
Food storage containers identified with common name of food (c)
Inspector notes: Some bulk food units without labels. Provide.
590.003/3-302.12-C
Wiping cloths use limitation (c)
Inspector notes: Wiping cloths stored wet on counters. Store properly in sanitizer solution.
590.003/3-304.14-C
Sponges use limitation (c)
Inspector notes: Observed sponges in use at three bay sink. Discontinue use.
590.004/4-101.16-C
58
Frequently Asked Questions
When was BBQ Chicken last inspected?
The most recent health inspection at BBQ Chicken on file is from Jan 13, 2026. The public record contains seven inspections in total.
What is the most common violation at BBQ Chicken?
Across the inspection record, “controlling pests” has been cited four times, more than any other issue at BBQ Chicken.
How does BBQ Chicken compare to other restaurants in Allston?
BBQ Chicken most recently scored 61 out of 100, which is lower than the Allston average of 80.
Has BBQ Chicken's inspection record improved over time?
Yes. Recent inspections at BBQ Chicken have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at BBQ Chicken 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 BBQ Chicken inspected?
Based on the inspection history on file, BBQ Chicken is inspected around three times per year on average.
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