Chili Bento
Last inspected: Apr 30, 2026
70
Score
Inspectors have visited Chili Bento seven times, with records going back to 2022. The most recent report on file is from Apr 30, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to three violations per visit.
The pattern that stands out is “wiping cloths use limitation”, which has been cited five times.
By comparison, the average Allston facility scores 80, putting Chili Bento on the weaker side. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Apr 30, 2026
Routine
2 major violations. 3 minor violations.
View 5 violations
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Several food items without date-marking. Provide.
590.003/3-501.17-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Knives stroed soiled on magnetic strip. Clean and sanitize bebore storing away.
590.004/4-601.11-PF
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood Vent with built up of grease and dust. Clean properly.
590.006/6-501.14-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
Nonfood contact surfaces (c)
Inspector notes: Several shelves and counters soiled at prep and cooking areas. Exterior of several refrigerating units soiled. Exterior of cooking line equipment soiled.-- Clean all properly. Magnetic strip for knifes storage with rust and soiled. Clean properly.
590.004/4-602.13-C
70
Nov 7, 2025
Routine
1 minor violation.
View 1 violation
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Provide repairs for the exterior roof & interior ceiling. Repairs were discussed with the manager on site. Manager stating he has received a quote & signed a repair contract
590.006/6-501.11-C
95
Sep 16, 2025
Routine
1 major violation. 1 minor violation.
View 2 violations
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Location to remain voluntarily closed pending receipt & review of a licensed plumbers report for the food court. Report to be sent to ISDHealth@Boston.gov
590.002(D)/2-103.11-PF
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Provide repairs for the exterior roof & interior ceiling. Repairs were discussed with the manager on site. Manager stating he has received a quote & signed a repair contract
590.006/6-501.11-C
86
Aug 26, 2024
Routine
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: A slab of raw pork was placed on top of raw chicken during preparation- Reviewed and corrected
590.003/3-302.11-P
Preventing contamination from hands (pf)
Inspector notes: Observed an employee handling raw chicken during preparation with bare hands The employee washed his hands and put on gloves during the inspection
590.003(C)/3-301.11-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Priority violations noted on the inspection report- Review with staff
590.002(B)/2-102.11-PF
Nonfood contact surfaces (c)
Inspector notes: Floors under equipment with soils and debris- Clean
590.004/4-602.13-C
Wiping cloths use limitation (c)
Inspector notes: Soiled wiping cloths on counters with no sanitizer solution set up- Corrected
590.003/3-304.14-C
64
Dec 15, 2023
Routine
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: No evidence of proper warewashing three bay sink used on all three bays for food prep. Immposible to perform proper warewashing. Clean and sanitize three bay sink. Perform proper warewashing (Wash Rinse Sanitize).
590.004/4-501.114-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Observed several knives stored between equipment and wall soiled with dried up food debris. Clean and sanitize properly. Store on a clean /sanitized surface.
590.004/4-601.11-PF
Preventing contamination from hands (pf)
Inspector notes: Observed employee slicing raw meats using bear hands. Use gloves.
590.003(C)/3-301.11-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Retrain staff with regard to proper warewashing.
590.002(D)/2-103.11-PF
Food preparation (c)
Inspector notes: Observed raw pork and pork belly placed to wash/prep on the three bay sink (Wash bay and Sanitize Bay while veggies were place on a cutting board on the top of rinse bay. Discontinue. Separate processes in different times or places. Discontinue use of three bay sink for prep.
590.003/3-305.14-C
Wiping cloths use limitation (c)
Inspector notes: No sanitizer boxes with wiping cloths set up. Provide.
590.003/3-304.14-C
Nonfood contact surfaces (c)
Inspector notes: Interior and exterior of several refrigerating unit soiled. Clean all properly.
590.004/4-602.13-C
Cleaning frequency and restrictions (c)
Inspector notes: Floor under and around cooking line soiled. Floor under warewashing area soiled.--- Clean all properly.
590.006/6-501.12-C
52
Apr 6, 2023
Routine
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: Observed employee washing and rinsing in two bays of three bay sinks without setting the three bay sink and without sanitizing step. Provide proper warewashing all the time and set up three bay sink properly.
590.004/4-501.114-P
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Observed a container filled with raw eggs (15-20) stored in ambient temperature registered 57F. PIC stated they had been out for 1 hour and placed it back inside the refrigerating unit. Mantain 41F or below.
590.003/3-501.16-P1
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Observed slicer with dried up food debris. Clean and sanitize frequently (every 4 hours at least).
590.004/4-601.11-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Retrein staff with regard to proper warewashing and cold holding.
590.002(D)/2-103.11-PF
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood Vent sticker expired. Provide a current one. Hood Vent with grease build up. Clean properly to remove.
590.006/6-501.14-C
Cleaning frequency and restrictions (c)
Inspector notes: Foor under and around the cooking line and under three bay sink area soiled. Clean properly.
590.006/6-501.12-C
Nonfood contact surfaces (c)
Inspector notes: Exterior and interior of several refrigerating units soiled. Exterior of cooking line equipment and their utility pipes soiled with grease. Several shelves at cooking line and prep area soiled. --- Clean all properly.
590.004/4-602.13-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Observed bags with raw meat stored next and above ready to eat foods inside two door refrigerating unit. Separate properly. Observed noodles placed in water at sanitizing bay at three bay sink while storing and washing soiled dishes at the other two bays. Discontinue.
590.003/3-305.11-C
Wiping cloths use limitation (c)
Inspector notes: Wiping cloths observed soiled on counters. Store properly in sanitizer solution.
590.003/3-304.14-C
47
Jul 15, 2022
Routine
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Eggs placed in ambient temperature registered 51F. PIC stated it had been out for 1 hour and place them inside refrigerating unit. Mantain at 41F or below.
590.003/3-501.16-P
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: No evidence of proper warewashing. Three bay sink used to store soiled dishes in one compartment and to store a container of rice noodles in the other. Provide proper warewashing all the time and set three bay sink properly (wash rinse sanitize).
590.004/4-501.114-P
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Beef and radish at hot holding box registered 121F. PIC stated it had been out for 30 minutes and placed it for immediate re-heating at 165F. Mantain at 135F or above.
590.003/3-501.16-P1
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Retrain staff with regard to proper warewashing cold holding and hot holding.
590.002(D)/2-103.11-PF
Nonfood contact surfaces (c)
Inspector notes: Interior and exterior of several refrigerating units soiled. Clean properly. Several shelves at prep area soiled. Clean properly.
590.004/4-602.13-C
Wiping cloths use limitation (c)
Inspector notes: Wiping cloths stored soiled in counters. Store properly in sanitizer solution.
590.003/3-304.14-C
Cleaning frequency and restrictions (c)
Inspector notes: Floor under and around cooking line soiled. Clean properly.
590.006/6-501.12-C
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood Vent sticker expired. Provide.
590.006/6-501.14-C
47
Frequently Asked Questions
When was Chili Bento last inspected?
The most recent health inspection at Chili Bento on file is from Apr 30, 2026. The public record contains seven inspections in total.
What is the most common violation at Chili Bento?
Across the inspection record, “wiping cloths use limitation” has been cited five times, more than any other issue at Chili Bento.
How does Chili Bento compare to other restaurants in Allston?
Chili Bento most recently scored 70 out of 100, which is lower than the Allston average of 80.
Has Chili Bento's inspection record improved over time?
Yes. Recent inspections at Chili Bento have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Chili Bento 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 Chili Bento inspected?
Based on the inspection history on file, Chili Bento is inspected around two times per year on average.
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