El Chalan
Last inspected: Apr 29, 2026
90
Score
Going back to 2022, El Chalan has 15 inspections in the public record. El Chalan was last inspected on Apr 29, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to seven violations per visit.
“Nonfood contact surfaces” comes up most often, recorded seven times in the inspection record.
The city-wide average is 91, putting El Chalan squarely in typical territory. The full picture is one of consistent compliance.
15
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 29, 2026
Routine
2 minor violations.
View 2 violations
Food preparation (c)
Inspector notes: There is no prep sink to wash produce produce is being washed in the three bay sink. Provide a food prep sink to protect produce during preparation./PIC to provide plumber report / estimate with both time of completition
590.003/3-305.14-C
Service sink (c)
Inspector notes: Mop sink is not enclosed/ Provide enclose mop sink to prevent contamination
590.005/5-203.13-C
90
Mar 31, 2026
Routine
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cuts tomato and cucumber on a true prep table with refrigerated is 46F. Provide proper cold Holding of 41F or Below
590.003/3-501.16-P
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: PIC unable to provide procedure and kit for V&D clean up events. Provide & maintaib accessible Inspector will provide procedure to the operato
590.002/2-501.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Several containers of prepped foods (crema yuca) stored in cold holding unit observed without date marking. Provide made/discard date before storing. Per PIC foods were prepped earlier today
590.003/3-501.17-PF
In-use utensils between-use storage (c)
Inspector notes: Portion cup observed stored inside sugar and salt bulk bin. Discontinue provide scoop with handle to prevent contamination by hands
590.003/3-304.12-C
Miscellaneous sources of contamination (c)
Inspector notes: Mop/utility sink is located in closed proximity to the hanwashing sink and 3 -compartment sink creating a risk of cross-contamination between janitorial activity and food/utensils washing area. install adequate barriers /splash guards to prevent contamination
590.003/3-307.11-C
Food preparation (c)
Inspector notes: There is no prep sink to wash produce produce is being washed in the three bay sink. Provide a food prep sink to protect produce during preparation./PIC to provide plumber report / estimate with both time of completition
590.003/3-305.14-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Boxes of foods and food items food storage containers with meat observed stored on the ground in the walk-in unit. Discontinue/ elevate 6 inch of the ground
590.003/3-305.11-C
Food storage containers identified with common name of food (c)
Inspector notes: Multiple squeeze bottles observed without labels. Provide labels when removed from original containers
590.003/3-302.12-C
Floors walls and ceilings-cleanability (c)
Inspector notes: Floor under the 3-compartment sink observed soiled and with stagnant water. clean to remove Several floor tiles in the kitchen near the warewashing area observed damaged. Address and make any necessary repairs
590.006/6-201.11-C
Toilet room receptacle covered (c)
Inspector notes: Restroom provide trash with cover
590.005/5-501.17-C
Service sink (c)
Inspector notes: Mop sink is not enclosed/ Provide enclose mop sink to prevent contamination
590.005/5-203.13-C
Nonfood-contact surfaces (c)
Inspector notes: Handle of the undercounter cold holding unit observed soiled. Clean and sanitize to remove
590.004/4-202.16-C
Sponges use limitation (c)
Inspector notes: Sponges observed at warewashing three compartment sinks. Discontinue using sponge to wash food contact surfaces to prevent contamination
590.004/4-101.16-C
43
Nov 10, 2025
Routine
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Observed boiled yuca stored in ambient temperature Regidtering 66F. PIC stated been out for 1 hour and placed it inside refrigerating unit. Mantain 41F or below.
590.003/3-501.16-P
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Several products inside walk-in unit without date marking provide.
590.003/3-501.17-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Several pots and pans placed on the air drying shelves soiled to touch and sight. Clean and sanitize properly before storing away.
590.004/4-601.11-PF
Nonfood contact surfaces (c)
Inspector notes: Interior of walk-in unit very soiled with liquid substance. Clean/sanitize properly. Utility pipes on the side of oven at cooking line with severe grease build up. Clean to remove. Air drying shelves at three bay sink soiled. Clean properly.
590.004/4-602.13-C
Floors walls and ceilings-cleanability (c)
Inspector notes: Floor near walk-in unit damaged missing tiles. Repair.
590.006/6-201.11-C
Cutting surfaces (c)
Inspector notes: Cutting board heavily scored/soiled. Resurface and clean properly or replace.
590.004/4-501.12-C
61
Jun 25, 2025
Routine
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Eggs stored in ambient temperature at cooking line 50F. Mantain at 41F or below under temperature control. Sliced Veggies initially placed on ice all water at this time at 55F. Mantain at 41F or below all the time monitor properly.
590.003/3-501.16-P
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Several prepared food products with no date-marking. Provide.
590.003/3-501.17-PF
Cleaning floors dustless methods (c)
Inspector notes: Floor under and around cooking line soiled. Clean all properly including utility lines coverd with grease.
590.006/6-501.13-C
Maintaining premises unnecessary items and litter (c)
Inspector notes: Grease containers at rear outside area very soiled with grease. Clean to remove.
590.006/6-501.114-C
Kitchenware and tableware-preventing contamination (c)
Inspector notes: Large metal skewers for roasted chicken stored on the floor. Store properly.
590.004/4-904.11-C
Nonfood contact surfaces (c)
Inspector notes: Interior of freezer unit and walk-in unit soiled. Clean all properly.
590.004/4-602.13-C
In-use utensils between-use storage (c)
Inspector notes: In Use Knifes stored betweeen equipment and wall. Store properly on a clean/sanitized surface.
590.003/3-304.12-C
61
Mar 3, 2025
Routine
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
Ice used as exterior coolant prohibited as ingredient (p)
Inspector notes: Observed whole raw chickens in spits placed not covered above other food items and veggies(plantain) inside the walk-in. Store properly covered.
590.003/3-303.11-P
Hand drying provision (pf)
Inspector notes: Handsink at warewasing area without paper towels. Provide.
590.006/6-301.12-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Handsink at cooking line used to store soiled utensils and containers. Discontinue use for handwashing only.
590.005/5-205.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Several prepared food items without date marking inside the walk-in unit. provide.
590.003/3-501.17-PF
In-use utensils between-use storage (c)
Inspector notes: Observed in use knifes stored against wall and equipment. Discontinue store in a clean/sanitized surface.
590.003/3-304.12-C
Cleaning floors dustless methods (c)
Inspector notes: Floor under and around cooking line soiled inside walk-in soiled prep area soiled. Clean all properly.
590.006/6-501.13-C
System maintained in good repair (c)
Inspector notes: Three bay sink with a leak at the bottom pipe currently contained with plastic container under and covered with tape. Repair.
590.005/5-205.15-C
(a) (b) and (d) equipment utensils linens and single-service and single-use articles storing (c)
Inspector notes: Observed plastic bawl placed inside cooked rice and use for dispensing it. Discontinue use use handled utensils only.
590.004/4-903.11-C1
Nonfood contact surfaces (c)
Inspector notes: Interior and exterior of several refrigerator and freezer units soiled. Several shelves all through establishment (including warewashing area) soiled. Some bulk food containers very soiled. Exterior of cooking line with large grease build up.--------- Clean all properly
590.004/4-602.13-C
Cutting surfaces (c)
Inspector notes: Cutting board scored and soiled at prep area Resurface and clean/sanitize properly.
590.004/4-501.12-C
Temperature measuring devices-functionality (c)
Inspector notes: Hot holding box without interior thermometer. Provide.
590.004/4-204.112-C
Wiping cloths use limitation (c)
Inspector notes: Sanitizer solution boxes not set up meanwhile raw chicken is being cut. Provide.
590.003/3-304.14-C
43
Feb 24, 2025
Routine
2 critical violations. 5 major violations. 11 minor violations.
View 18 violations
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: No evidence of proper warewashing three bay sink filled with soiled dishes and not set up. Air drying dishes soiled to touch and sight. Provide proper warewashing all the time (wash/rinse/sanitize)
590.004/4-501.114-P
Ice used as exterior coolant prohibited as ingredient (p)
Inspector notes: Observed whole raw chickens in spits placed not covered above other food items and veggies(plantain) inside the walk-in. Store properly covered.
590.003/3-303.11-P
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Several prepared food items without date marking inside the walk-in unit. provide.
590.003/3-501.17-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Observed knives in use stored soiled. Unclear how long or what they were used for. Clean and sanitize befrore storing away.
590.004/4-601.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Both handsink used to store soiled utensils. Discontinue . Use for handwashing only.
590.005/5-205.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Handsink at cooking line used to store soiled utensils and containers. Discontinue use for handwashing only.
590.005/5-205.11-PF
Hand drying provision (pf)
Inspector notes: Handsink at warewasing area without paper towels. Provide.
590.006/6-301.12-PF
Wiping cloths use limitation (c)
Inspector notes: Sanitizer solution boxes not set up meanwhile raw chicken is being cut. Provide.
590.003/3-304.14-C
In-use utensils between-use storage (c)
Inspector notes: Observed in use knifes stored against wall and equipment. Discontinue store in a clean/sanitized surface.
590.003/3-304.12-C
(a) certified food protection manager (c)
Inspector notes: CFPM certificate and allergen awearness certificate expired. Provide current ones.
590.002(C)/2-102.12-C
Nonfood contact surfaces (c)
Inspector notes: Interior and exterior of several refrigerator and freezer units soiled. Several shelves all through establishment (including warewashing area) soiled. Some bulk food containers very soiled. Exterior of cooking line with large grease build up.--------- Clean all properly
590.004/4-602.13-C
Cleaning floors dustless methods (c)
Inspector notes: Floor under and around cooking line soiled inside walk-in soiled prep area soiled. Clean all properly.
590.006/6-501.13-C
Nonfood contact surfaces (c)
Inspector notes: Exterior and interior of several refrigerating unit soiled. Several storage shelves soiled. Clean all properly.
590.004/4-602.13-C
System maintained in good repair (c)
Inspector notes: Three bay sink with a leak at the bottom pipe currently contained with plastic container under and covered with tape. Repair.
590.005/5-205.15-C
Cutting surfaces (c)
Inspector notes: Cutting board scored and soiled at prep area Resurface and clean/sanitize properly.
590.004/4-501.12-C
(a) (b) and (d) equipment utensils linens and single-service and single-use articles storing (c)
Inspector notes: Observed plastic bawl placed inside cooked rice and use for dispensing it. Discontinue use use handled utensils only.
590.004/4-903.11-C1
Temperature measuring devices-functionality (c)
Inspector notes: Hot holding box without interior thermometer. Provide.
590.004/4-204.112-C
Sponges use limitation (c)
Inspector notes: Observed sponges in use at warewashing area. Discontiue.
590.004/4-101.16-C
26
Nov 23, 2024
Routine
1 major violation.
View 1 violation
(a) ceasing operations and reporting (pf)
Inspector notes: Imminent Health Hazard -Water main break caused interruption of running water in the establishment. Repair work being performed by BWS- Remain closed until running water is restored. Call Health Department at 617-635 -5326 8am - 4pm or after hours at 617-635-4500 for aproval to re-open. If you need to call the after hours number ask for Health Department Assistant Commissioner Dan Prendergast. He will be able to call out the after hours inspector.
590.008/8-404.11-PF
90
Nov 12, 2024
Routine
7 minor violations.
View 7 violations
Floors walls and ceilings utility lines (c)
Inspector notes: Floor under and around cooking line and utility lines soiled . Clean properly.
590.006/6-201.12-C
Maintaining premises unnecessary items and litter (c)
Inspector notes: Three grease continers at the rear with heavy grease built up. Clean to remove.
590.006/6-501.114-C
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood vent with dripping grease onto the floor. Clean properly.
590.006/6-501.14-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Raw marinated chicken stored in smaller containers driping on the floor of walk-in unit. Store properly to contain it.
590.003/3-305.11-C
Cutting surfaces (c)
Inspector notes: Cutting board heavily scored and soiiled. Resurface and clean properly or replace.
590.004/4-501.12-C
Nonfood contact surfaces (c)
Inspector notes: Several shelves at prep area and warewashing area soiled. Sever refrigerating/freezer units with soiled interior and exterior. Exterior of equipment at the cooking line soiled. Floor of the walk-in unit soiled. ---- Clean all properly.
590.004/4-602.13-C
Maintaining refuse areas and enclosures (c)
Inspector notes: Area at the rear outside with loose debris and piled up cardboard. Clean properly and remove .
590.005/5-501.115-C
70
Jan 26, 2024
Routine
No violations found.
100
Jan 19, 2024
Routine
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: No evidence of proper warewashing three bay sink filled with soiled dishes and not set up. Air drying dishes soiled to touch and sight. Provide proper warewashing all the time (wash/rinse/sanitize)
590.004/4-501.114-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Observed knives in use stored soiled. Unclear how long or what they were used for. Clean and sanitize befrore storing away.
590.004/4-601.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Both handsink used to store soiled utensils. Discontinue . Use for handwashing only.
590.005/5-205.11-PF
Cutting surfaces (c)
Inspector notes: Cutting board scored and soiled at prep area Resurface and clean/sanitize properly.
590.004/4-501.12-C
Nonfood contact surfaces (c)
Inspector notes: Exterior and interior of several refrigerating unit soiled. Several storage shelves soiled. Clean all properly.
590.004/4-602.13-C
Wiping cloths use limitation (c)
Inspector notes: Sanitizer solution boxes not set up meanwhile raw chicken is being cut. Provide.
590.003/3-304.14-C
(a) certified food protection manager (c)
Inspector notes: CFPM certificate and allergen awearness certificate expired. Provide current ones.
590.002(C)/2-102.12-C
Temperature measuring devices-functionality (c)
Inspector notes: Hot holding box without interior thermometer. Provide.
590.004/4-204.112-C
Cleaning floors dustless methods (c)
Inspector notes: Floor under and around cooking line soiled inside walk-in soiled prep area soiled. Clean all properly.
590.006/6-501.13-C
In-use utensils between-use storage (c)
Inspector notes: Observed in use knifes stored against wall and equipment. Discontinue store in a clean/sanitized surface.
590.003/3-304.12-C
Sponges use limitation (c)
Inspector notes: Observed sponges in use at warewashing area. Discontiue.
590.004/4-101.16-C
47
Nov 14, 2023
Routine
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Preventing contamination from hands (p)
Inspector notes: Observed food handler touching ready to eat burritos with bare hands / Ensure there is no bare hand contact with any ready to eat foods.
590.003(C)/3-301.11-P
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Chicken 60F in hot holding cabinet that was not turned on / Chicken was moved to walk in to cool down after being there for less than an hour / Provide 135F or above at all times. Ensure the hot holding cabinet is turned on and at temperature before fully cooked chicken is re-heated and moved to hot holding cabinet.
590.003/3-501.16-P1
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Hand sink in front grill area with mugs in the basin / Remove and ensure hand sinks remain free and clear at all times
590.005/5-205.11-PF
Cleaning frequency and restrictions (c)
Inspector notes: Provide a deep clean througout kitchen focusing on walls and floors. Especially under and behind equipment
590.006/6-501.12-C
64
Aug 3, 2023
Routine
1 major violation. 1 minor violation.
View 2 violations
Hand drying provision (pf)
Inspector notes: Provide paper towels at the handsink across from grill
590.006/6-301.12-PF
Cleaning frequency and restrictions (c)
Inspector notes: Kitchen and prep area with visible soils / Provide deep clean getting under equipment as well.
590.006/6-501.12-C
86
Mar 8, 2023
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: Roasted chickens in hot holding cabinet temps ranging from 120F-130F / PIC states it had been open for a wipe down. Discussed cleaning the cabinet before and after shifts when chickens are still cooking in order to reduce time cabinet is open when in use / Provide 135F or above
590.003/3-501.16-P1
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Staff unable to properly set up a 3 bay sink / Wash and sanitizer set up next to each other with no rinse bay set up / Ensure all staff are properly educated on how to set up and use a 3 bay sink.
590.002(B)/2-102.11-PF
Cleaning frequency and restrictions (c)
Inspector notes: Walls with visible soils and paint chipping / Owner states that all walls are being repaired/replaced this week
590.006/6-501.12-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Parts of walls with holes specifically near grease trap / Repair
590.006/6-501.11-C
70
Oct 25, 2022
Routine
2 critical violations. 2 major violations.
View 4 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cut tomatoes - 60F cut cucumbers 55F all sitting on top of melted ice / All food is to now be kept in the reach in indefinately. Food was moved to refrigeration
590.003/3-501.16-P
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Rotisserie chicken 95F in hot holding cabinet that isn't turned on / Hot holding cabinet is to be turned on and will remain on during all operational hours as all the rotisserie chicken is held there after it comes off the spit. Do NOT store chicken in the hot holding cabinet if it is turned off or not turned up high
590.003/3-501.16-P1
Cooling heating and holding capacities-equipment (pf)
Inspector notes: Hot holding cabinet not on at time of inspection / Cabinet must remain on and turned up as long as there is chicken to be held in it. DO NOT SHUT IT OFF
590.004/4-301.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Hand sink with bowls and utensils in basin / Remove and ensure hand sink is free and clear at all times
590.005/5-205.11-PF
61
Jul 26, 2022
Routine
2 critical violations. 2 major violations.
View 4 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cut tomatoes 57F / Ensure the containers are submerged far enough in ice to come up at least halfway around. Moved to fridge to cool back down after being out for an hour.
590.003/3-501.16-P
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Chicken 90F / Hot holding cabinet does not appear to be on. It has been discussed multiple times in the past that the cabinet must be on and chicken must maintain 135F or greater when in hot holding.
590.003/3-501.16-P1
Handwashing cleanser availability (pf)
Inspector notes: Provide liquid hand soap at the hand sink across from grill
590.006/6-301.11-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: CPIC needs to check temperatures and equipment daily to ensure proper holding / CPIC is to maintain daily logs for the hot cabinet temperature as well as the temperature of the chickens
590.002(D)/2-103.11-PF
61
Frequently Asked Questions
When was El Chalan last inspected?
The most recent health inspection at El Chalan on file is from Apr 29, 2026. The public record contains 15 inspections in total.
What is the most common violation at El Chalan?
Across the inspection record, “nonfood contact surfaces” has been cited seven times, more than any other issue at El Chalan.
How does El Chalan compare to other restaurants in East Boston?
El Chalan most recently scored 90 out of 100, which is about the same as the East Boston average of 91.
Has El Chalan's inspection record improved over time?
Yes. Recent inspections at El Chalan have averaged around seven violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at El Chalan means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is El Chalan inspected?
Based on the inspection history on file, El Chalan is inspected around four times per year on average.
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