Casa Bonita Mexican Grill
Last inspected: Oct 17, 2025
74
Score
Going back to 2022, Casa Bonita Mexican Grill has 11 inspections in the public record. Inspectors last stopped by on Oct 17, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to one violation before.
Across the inspection history, “backflow prevention” is the issue that surfaces most often, recorded two times.
That's lower than the typical Roxbury restaurant, which scores around 83. The record is unremarkable in either direction.
11
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Oct 17, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Reheating for hot holding (p)
Inspector notes: Mexican rice 85F stored in the rice cooker for reheating. Per PIC the rice was in the rice cooker for 20minutes prior to the inspection process. PIC voluntarily discard the mexican rice. (corrected on site) Discussed proper reheating procedure with PIC. CFPM to retrain staff on reheating procedures (where how and final temperature)
590.003/3-403.11-P
(a)-(p) person-in-charge-duties (pf)
Inspector notes: CFPM to train staff on reheating procedure.
590.002(D)/2-103.11-PF
(a) certified food protection manager (c)
Inspector notes: Establishment must designate a CFPM staff to be on site for all hours of operation to overseas safe operation of the establishment.
590.002(C)/2-102.12-C
74
Sep 24, 2025
Routine
4 critical violations. 4 minor violations.
View 8 violations
Backflow prevention (p)
Inspector notes: At the prep sink there is no air gap. Have a licensed plumber submit a report on cost and viability of installing an air gap at the prep sink and pull proper permits. 9/18/25: On compliance visit there was plumbing work done but it is an air brake. PIC states they will contact the plumber pull permits and do work to have a proper air gap installed.
590.005/5-402.11-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: On the serving line queso fresco was temped at 44F and shredded lettuce was temped at 53F. Hold TCS at or below 41F. 9/18/25: On compliance visit chopped lettuce on the line was 55F. PIC had staff removed lettuce to walkin to cool.
590.003/3-501.16-P
Hot water and chemical-methods (p)
Inspector notes: On compliance visit observed employee dunking cleaned and washed wares in the sanitizer basin of the three compartment sink for less than the 60 second contact time directed by the location's sanitizer which calls for at least 60 seconds of contact time to properly sanitize. Retrain staff on how to correctly wash rinse and sanitize at the three compartment sink.
590.004/4-703.11-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: On compliance visit inside the walkin observed raw chicken stored directly next to cooked rice and directly above cooked chorizo and raw chicken stored directly next to raw ground beef. Store foods by their cooking temperatures.
590.003/3-302.11-P
Covering receptacles (c)
Inspector notes: Exterior trash receptacle has doors open on top and on the side. Ensure doors for trash receptacle are closed at all times. 9/18/25: On compliance visit the PIC states they have contacted their trash removal company to replace their dumpster as the doors are broken.
590.005/5-501.113-C
Maintaining refuse areas and enclosures (c)
Inspector notes: At the outside refuse area there is excessive dumped items next to the dumpster and a trash bag stored on top of discarded items. Clean area of excess items to disuade pests. 9/18/25: On compliance visit PIC states they will have a discussion with their landlord because they items stored on the ground next to their dumpster is not theirs and will have it removed by the landlord or the owner of the dumped items.
590.005/5-501.115-C
(b) cooling methods (c)
Inspector notes: 9/18/25: On compliance visit there was chopped lettuce per PIC was cooling in the walkin that had been taken off the cold line but the hotel pans were covered. Cool foods using proper methods.
590.003/3-501.15-C
Outer openings protected (c)
Inspector notes: There is a gap in the front door where sunlight is visible through. Provide a door sweep or repair doors so that no light is visible to prevent pest entry. 9/18/25: On compliance visit per PIC they have purchased a door sweep but it has yet to arrive or be installed.
590.006/6-202.15-C
45
Sep 15, 2025
Routine
5 critical violations. 5 major violations. 8 minor violations.
View 18 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: There was queso inside a hot holding device on the serving line that temped at 128F. Hold hot TCS at or above 135F.
590.003/3-501.16-P1
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: At the red bucket on the floor underneath the front hand sink there are cloths stored in the liquid and the liquid tested at 0ppm with the sanitizer strips from the restaurant. Sanitizer should be at 200ppm per the instructions on the locaton's sanitizer directions.
590.004/4-501.114-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: On the serving line queso fresco was temped at 44F and shredded lettuce was temped at 53F. Hold TCS at or below 41F.
590.003/3-501.16-P
Sanitizers criteria-chemicals (p)
Inspector notes: In a red sanitizer bucket under the hot line using the location's test strips it tested over 400ppm. Per the location's instructions on their sanitizer bottle ppm of the sanitizer should be 200ppm.
590.007/7-204.11-P
Backflow prevention (p)
Inspector notes: At the prep sink there is no air gap. Have a licensed plumber submit a report on cost and viability of installing an air gap at the prep sink and pull proper permits.
590.005/5-402.11-P
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: At the hand sink next to the warewashing area there was dumped food inside the basin of the hand sink. Hand sinks must be used for only hand washing and nothing else.
590.005/5-205.11-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: There are multiple risk based violations from today's inspection. Provide a certified food protection manager that is on site that is knowledgable that can monitor and train staff. Per PIC who is a CFPM on phone they are on site 1-3 hours per day. Staff must be able to take corrective actions as the health inspector had to take corrective actions for at risk foods during today's inspection.
590.002(B)/2-102.11-PF
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: Location has a V/D cleanup kit but procedures are limited and there is no caution tape. Provide caution tape and detailed procedures on how to clean up a V/D event.
590.002/2-501.11-PF
(c)(2) (3) and (17) demonstration (pf)
Inspector notes: Person in charge could not answer questions about foodborne illnesses or prevention of foodborne illnesses. Person in charge and staff must be knowledgable about when to restrict or exclude staff based on symptoms.
590.002/2-102.11-PF
Common name-working containers (pf)
Inspector notes: Inside the mop closet there was a spray bottle with blue liquid in it but was unlabled. Label in use containers with chemicals after moving from bulk containers.
590.007/7-102.11-PF
Covering receptacles (c)
Inspector notes: Exterior trash receptacle has doors open on top and on the side. Ensure doors for trash receptacle are closed at all times.
590.005/5-501.113-C
(a) (b) and (d) equipment utensils linens and single-service and single-use articles storing (c)
Inspector notes: In the prep area utensils and food contact items are stored upright that allows for contamination. Store cleaned and sanitized wares inverted so that they are protected by contamination.
590.004/4-903.11-C1
Nonfood contact surfaces (c)
Inspector notes: Floors of the walkin cooler are heavily soiled. Clean and sanitize of soils.
590.004/4-602.13-C
Outer openings protected (c)
Inspector notes: There is a gap in the front door where sunlight is visible through. Provide a door sweep or repair doors so that no light is visible to prevent pest entry.
590.006/6-202.15-C
(b) cooling methods (c)
Inspector notes: When in the walkin I observed cooling pork in hotel pans that were covered. I instructed the staff to uncover the hotel pans so the pork could properly cool. Cool foods in shallow pans loosely or uncovered for proper cooling. There was cooked rice inside an oven that was temped at 72F that had been cooked earlier in the morning. Cool TCS foods properly to prevent foodborne illnesses. The cooked rice was discarded voluntarily by the person in charge and denatured.
590.003/3-501.15-C
In-use utensils between-use storage (c)
Inspector notes: In two ice containers the handles of the ice scoops are stored so that they are touching the ice. Store scoops so that the handles are not touching food.
590.003/3-304.12-C
Maintaining refuse areas and enclosures (c)
Inspector notes: At the outside refuse area there is excessive dumped items next to the dumpster and a trash bag stored on top of discarded items. Clean area of excess items to disuade pests.
590.005/5-501.115-C
Handwashing signage (c)
Inspector notes: In the unisex restroom there is no employee must wash hands signage. Provide proper hand washing signage at all hand sinks.
590.006/6-301.14-C
19
Apr 10, 2025
Routine
2 major violations.
View 2 violations
Sanitizing solutions testing devices (pf)
Inspector notes: Observed no sanitizing solution test strips for Quats sanitizer used in 3 bay compartment sink. Provide and maintain on site
590.004/4-302.14-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Observed mold-like substance inside ice machine. Clean to remove all mold-like substances along white panel.
590.004/4-601.11-PF
82
Sep 12, 2024
Routine
No violations found.
100
Apr 4, 2024
Routine
No violations found.
100
Sep 20, 2023
Routine
No violations found.
100
Apr 21, 2023
Routine
No violations found.
100
Dec 5, 2022
Routine
No violations found.
100
Aug 4, 2022
Routine
1 major violation. 2 minor violations.
View 3 violations
Sanitizing solutions testing devices (pf)
Inspector notes: Chlorine test kit on site instead of Quats test kit. Provide correct test kit. Quats @ 400ppm with Inspector test kit
590.004/4-302.14-PF
Thawing (c)
Inspector notes: Observed raw fish thawing in stagnant water inside sealed packaging. Discussed with PIC to follow proper thawing procedures for food safety. Corrected on site
590.003/3-501.13-C
Nonfood contact surfaces (c)
Inspector notes: Observed blood spills under shelving in walk in cooler. Clean to remove all soils
590.004/4-602.13-C
82
Apr 13, 2022
Routine
1 minor violation.
View 1 violation
Area enclosures and receptacles good repair (c)
Inspector notes: Provide enclosure for mop sink.
590.005/5-501.111-C
95
Frequently Asked Questions
When was Casa Bonita Mexican Grill last inspected?
The most recent health inspection at Casa Bonita Mexican Grill on file is from Oct 17, 2025. The public record contains 11 inspections in total.
What is the most common violation at Casa Bonita Mexican Grill?
Across the inspection record, “backflow prevention” has been cited two times, more than any other issue at Casa Bonita Mexican Grill.
How does Casa Bonita Mexican Grill compare to other restaurants in Roxbury?
Casa Bonita Mexican Grill most recently scored 74 out of 100, which is lower than the Roxbury average of 83.
Has Casa Bonita Mexican Grill's inspection record improved over time?
No. Recent inspections at Casa Bonita Mexican Grill have averaged around 10 violations per visit, up from roughly one earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Casa Bonita Mexican Grill 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 Casa Bonita Mexican Grill inspected?
Based on the inspection history on file, Casa Bonita Mexican Grill is inspected around three times per year on average.
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