Fu Chun Ju
Last inspected: Apr 28, 2026
67
Score
Fu Chun Ju has been inspected four times since 2024. Inspectors last stopped by on Apr 28, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around 13 violations to closer to six violations per visit over the last few inspections.
“Clean-up of vomiting and diarrheal events” comes up most often, recorded two times in the inspection record.
The city-wide average sits at 86, which Fu Chun Ju's 67 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
4
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Apr 28, 2026
Routine
2 major violations. 4 minor violations.
View 6 violations
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: Provide a vomit/diarrhea cleanup kit on site (procedures to be emailed to the PIC)
590.002/2-501.11-PF
Controlling pests (pf)
Inspector notes: There was evidence of rodent activity under the basement stairs.(droppings) Provide a full pest report upon re-inspection.
590.006/6-501.111-PF
Ventilation hood systems filters (c)
Inspector notes: The hood filters above the cook line were observed with dripping grease.Clean to remove dripping grease.
590.004/4-202.18-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Elevate all storage in the walkins at least 6 inches off the floor.
590.003/3-305.11-C
Nonfood contact surfaces (c)
Inspector notes: Clean the interiors of the fryer units to remove grease/soils.
590.004/4-602.13-C
Cleaning floors dustless methods (c)
Inspector notes: Clean the floor under the basement stairs to remove evidence of rodent droppings.
590.006/6-501.13-C
67
Dec 30, 2025
Routine
1 critical violation. 6 major violations. 6 minor violations.
View 13 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: In kitchen observed foods left out at ambient without any refrigeration: fried chicken 61F crab rangoon mix 57F cucumber salad 50F shredded pork 61F cut greens 49F uncooked dumplings 50F. Keep TCS foods at 41F or below. Person in charge states that the foods had been taken of refrigeration within the hour and had staff place all the foods in refrigerators.
590.003/3-501.16-P
Temperature measuring devices manual and mechanical warewashing (pf)
Inspector notes: Staff were unable to produce paper test strips or an irreversible thermometer to test the high temperature warewashing machine. Until the establishment is able to provide test strips or an irreversible thermometer they are to utilize the three compartment sink to wash rinse and sanitize their wares or use only one-time use only wares.
590.004/4-302.13-PF
Hand drying provision (pf)
Inspector notes: In the basement the electric paper towel dispenser is not working and there are no other hand drying provisions in the area; provide hand towels or an approved hand drying device at all times.
590.006/6-301.12-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: There are multiple priority violations observed during today's inspection as well as the person in charge not being able to take active managerial control of observed sanitary code violations. Please review the inspection report and work with the staff on corrective actions of the observed violations.
590.002(B)/2-102.11-PF
Restriction-presence and use (pf)
Inspector notes: In the basement observed multiple cans of consumer grade insecticide; only insecticides provided and applied by a certified pest control operator may be used in a restaurant.
590.007/7-202.11-PF
Cooling heating and holding capacities-equipment (pf)
Inspector notes: In the kitchen there is not enough active refrigeration equipment to keep foods at safe temperatures given the amount of foods left out at ambient temperatures and left on surfaces throughout the kitchen; provide sufficient active cold holding equipment to keep foods at safe temperatures.
590.004/4-301.11-PF
Food temperature measuring devices (pf)
Inspector notes: The Health Inspector asked the staff several times to produce a food thermometer but no food thermometer was ever presented during the inspection; provide a food thermometer.
590.004/4-302.12-PF
(b) cooling methods (c)
Inspector notes: In basement observed fried pork pieces left out at ambient being cooled with an industrial fan; cool foods using approved cooling methods. The Health Inspector instructed the person in charge to move the foods to the walkin refrigerator to cool properly.
590.003/3-501.15-C
Cleaning of plumbing fixtures (c)
Inspector notes: At the employee restroom the toilet floors and walls are heavily soiled; clean with more frequency to prevent the accumulation of soils.
590.006/6-501.18-C
Thawing (c)
Inspector notes: In the kitchen at the fryer station observed a bag of frozen pork left to thaw at ambient temperatures per person in charge; thaw foods using only approved methods.
590.003/3-501.13-C
Food preparation (c)
Inspector notes: In the customer dining area at a dining table observed a bowl of what person in charge states is crab rangoon mix as well as a sheet tray of prepared crab rangoons that are uncovered and subject to contamination from customers; foods should be prepared in areas away from sources of potential contamination.
590.003/3-305.14-C
In-use utensils between-use storage (c)
Inspector notes: Observed utensils stored in 75F water; observed tongs stored on soiled wall where the mop sink is enclosed in cease this practice and store utensils on clean and sanitized surfaces 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: The exterior of the walkin refrigerator and the floors and walls of the interior of the walkin refrigerator are heavily soiled; the floors underneath the wok station in the kitchen are heavily soiled; clean and sanitize the areas of soils.
590.004/4-601.11-C
35
Apr 10, 2025
Routine
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Raw shell eggs stored above ready to eat foods. Clean to remove.
590.003/3-302.11-P
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Fried chicken on production line at 65F. Discarded. Hold hot foods at 135F or above.
590.003/3-501.16-P1
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Production line hand sink observed blocked with produce. Corrected on site. Ensure hand sinks are accessable at all times.
590.005/5-205.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Multiple foods in walk in cooler observed without date marking. Provide for all foods held longer than 24 Hours.
590.003/3-501.17-PF
Hand drying provision (pf)
Inspector notes: No paper towwles in warewash area hand sink. Provide.
590.006/6-301.12-PF
Effectiveness-hair restraints (c)
Inspector notes: Employees prepping product without hair restraint. Provide.
590.002/2-402.11-C
Handwashing signage (c)
Inspector notes: Provide hand wash only signage in basement area hand sinks.
590.006/6-301.14-C
Receptacles (c)
Inspector notes: Grease barrels in basement observed soiled with grease build up. Clean to remove.
590.005/5-501.13-C
System maintained in good repair (c)
Inspector notes: High temperature dish machine observed leaking. Repair as necessary.
590.005/5-205.15-C
Nonfood contact surfaces (c)
Inspector notes: Ceiling on production line observed with soils. Cart on production line holding spices is soiled with food debris. Under equiptment is soiled. Tops of fryolaters are soiled. Clean to remove.
590.004/4-602.13-C
Ventilation hood systems filters (c)
Inspector notes: Heavy grease build up on hood vents. Clean to remove.
590.004/4-202.18-C
Nonfood-contact surfaces (c)
Inspector notes: Soiled cardboard lining shelfing in walk in cooler. Remove.
590.004/4-101.19-C
Food preparation (c)
Inspector notes: Observed employees prepping mushroom in dining room. Discontinue.
590.003/3-305.14-C
37
Feb 12, 2024
Routine
2 major violations. 1 minor violation.
View 3 violations
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: No vomit kit on site. PIC placed order for kit during inspection.
590.002/2-501.11-PF
Warewashing machines automatic dispensing of detergents and sanitizers (pf)
Inspector notes: Dish machine not working properly. Repair tech on site during time of inspection. 3 bay sink has been set up. Ensure dish machine working properly.
590.004/4-204.117-PF
Handwashing signage (c)
Inspector notes: No hand wash only signage for production line. Provide.
590.006/6-301.14-C
78
Frequently Asked Questions
When was Fu Chun Ju last inspected?
The most recent health inspection at Fu Chun Ju on file is from Apr 28, 2026. The public record contains four inspections in total.
What is the most common violation at Fu Chun Ju?
Across the inspection record, “clean-up of vomiting and diarrheal events” has been cited two times, more than any other issue at Fu Chun Ju.
How does Fu Chun Ju compare to other restaurants in Boston?
Fu Chun Ju most recently scored 67 out of 100, which is lower than the Boston average of 86.
Has Fu Chun Ju's inspection record improved over time?
Yes. Recent inspections at Fu Chun Ju have averaged around six violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Fu Chun Ju 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 Fu Chun Ju inspected?
Based on the inspection history on file, Fu Chun Ju is inspected around two times per year on average.
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