Great Chef
Last inspected: Feb 2, 2026
70
Score
Great Chef appears in inspection records 14 times, starting in 2022. The latest inspection on file is from Feb 2, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
The pattern that stands out is “(2) and (b) time/temperature control for safety food hot”, which has been cited six times.
That's lower than the typical East Boston restaurant, which scores around 91. On the whole, the file is mixed but not concerning.
14
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 2, 2026
Routine
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Chicken fingers 71F chicken wings 92F / Out at room temperature / PIC moved to walk in to cool down after being out for an hour. Provide 41F or below
590.003/3-501.16-P
Controlling pests (pf)
Inspector notes: Small rodent droppings noted throughout basement floors along the walls. No IPM reports available to review / Contact exterminator and provide last 3 months of IPM reports
590.006/6-501.111-PF
Cleaning frequency and restrictions (c)
Inspector notes: Deep clean floors in basement especially along the baseboard and wall
590.006/6-501.12-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Bag of onions stored on floor / Elevate at least 6" off of floor
590.003/3-305.11-C
70
Oct 29, 2025
Routine
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Observed large amount of chicken fingers (55F) Chicken Wings (56F) stored in ambient temperature. PIC stated they have been for 1 hour and placed them inside refrigerating unit. Mantain at 41F or below.
590.003/3-501.16-P
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Several prepared foor items inside walk-in unit without date-marking. Provide.
590.003/3-501.17-PF
Floor and wall junctures coved and enclosed or sealed (c)
Inspector notes: Ceiling near warewashing area with a slow water leak. Repair.
590.006/6-201.13-C
Nonfood contact surfaces (c)
Inspector notes: Exteriorof bulk food containers soiled. Clean properl.
590.004/4-602.13-C
In-use utensils between-use storage (c)
Inspector notes: Observed plastic cup being used to dispense bulk food items. Discontinue use handled utensils only.
590.003/3-304.12-C
Wiping cloths use limitation (c)
Inspector notes: Wiping cloths stored wet on counters at prep area. Store properly in sanitizer solution.
590.003/3-304.14-C
64
Jun 25, 2025
Routine
No violations found.
100
Feb 19, 2025
Routine
2 major violations. 3 minor violations.
View 5 violations
(a )cooling methods (pf)
Inspector notes: Observed two large containers with fried chicken cooling in ambient temperature. PIC stated they had just been cooked. Cool properly following approved coolinng methods.
590.003/3-501.15-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Several prep items inside refrigerating unit without date marking. Provide.
590.003/3-501.17-PF
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood Vent sticker expired. Provide a current one.
590.006/6-501.14-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Some packaged food items stored on the floor at the dry storage area. Elevate properly.
590.003/3-305.11-C
Cleaning frequency and restrictions (c)
Inspector notes: Floor around grease trap at lower level soiled. Clean proeprly.
590.006/6-501.12-C
70
Nov 23, 2024
Routine
1 major violation.
View 1 violation
(a) ceasing operations and reporting (pf)
Inspector notes: Water main break caused interruption of running water in the establishment. Repair wotk 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.
590.008/8-404.11-PF
90
Nov 5, 2024
Routine
2 major violations. 2 minor violations.
View 4 violations
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Knives and mangetic strip used for their storage soiled. Clean and sanitize properly.
590.004/4-601.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Several prepared food products stored without date marking inside walk-in unit. Provide.
590.003/3-501.17-PF
Cleaning frequency and restrictions (c)
Inspector notes: Floor at prep area soiled. Clean properly.
590.006/6-501.12-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
74
Feb 5, 2024
Routine
1 critical violation. 2 major violations.
View 3 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Spareribs and cooked chicken wings out in counter 49F-50F / Out for 1 hour per the PIC / Moved to refrigeration to cool down provide 41F or below
590.003/3-501.16-P
Non-continuous cooking of raw animal foods (pf)
Inspector notes: Chicken and beef are par-cooked / Discontinue requires variance approval. Guidelines and paperwrork for variance will be sent to owner via email.
590.003/3-401.14-PF
Controlling pests (pf)
Inspector notes: Small rodent droppings noted in basement and in kitchen / Remove and maintain clean floors daily. Unclear on frequency of exterminations. Provide most recent IPM reports
590.006/6-501.111-PF
70
Jan 12, 2024
Routine
1 major violation. 5 minor violations.
View 6 violations
Controlling pests (pf)
Inspector notes: Observed rodemt-like droppings at both levels. Provide a current IPM report from a licensed exterminator.
590.006/6-501.111-PF
Cutting surfaces (c)
Inspector notes: Cuttiong board at prep area hevily scored. resurface or replace.
590.004/4-501.12-C
Grease trap(c)
Inspector notes: Grease trap odorous. Clean properly using a licenses company.
590.005/5-402.12-C
Nonfood contact surfaces (c)
Inspector notes: Exterior of bulk food items containers soiled. Clean properly. Plastic container near grease trap at lower level soiled with grease. Clean properly.
590.004/4-602.13-C
(a) certified food protection manager (c)
Inspector notes: Current CFPM (serve safe) expired. Provide a current one. Provide a allergen awarness certificate.
590.002(C)/2-102.12-C
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Some grease build up at hood vent. Clean properly.
590.006/6-501.14-C
70
Nov 7, 2023
Routine
1 major violation. 1 minor violation.
View 2 violations
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Two handsinks with containers inside basin / Remove and ensure handsinks remain free and clear at all times.
590.005/5-205.11-PF
Surface characteristics-indoor areas (c)
Inspector notes: Remove grease absorbed cardboard from floors
590.006/6-101.11-C
86
Jul 27, 2023
Routine
2 critical violations.
View 2 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Chicken wings out on line 109F / hold at 135F or above or cool down and cold hold
590.003/3-501.16-P1
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Chicken 60F Beef 50F / Owner cooks food cools it to 80F at room temperature and then moves to top reach in for service / Discontinue. Discussed cooling in the walk in or in the low boy to help cool properly as the top reach in is open most of the time / Provide 41F or below
590.003/3-501.16-P
74
Mar 8, 2023
Routine
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Chicken fingers 95F fried shrimp 60F egg roll 60F / Items left out on counter returned to refrigeration to cool down after being out for an hour during the lunch rush / Provide 41F or below
590.003/3-501.16-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Meat slicer with visible dried on food debris / Disassemble and clean and sanitize
590.004/4-601.11-PF
Walls and ceilings attachments (c)
Inspector notes: Exterior of hood vents and pipes with heavy grease build up / Clean to remove. Hood tag is current through April 2023.
590.006/6-201.17-C
Surface characteristics-indoor areas (c)
Inspector notes: Remove cardboard from floors
590.006/6-101.11-C
70
Nov 9, 2022
Routine
1 critical violation.
View 1 violation
When to wash (p)
Inspector notes: Observed employee cutting raw chicken with bare hands and then move to put a bucket of cut onions into the walk in without washing hands / Employee was stopped before touching the bucket and was instructed to wash thier hands at the hand sink / Ensure employees know when to wash and do it properly.
590.002/2-301.14-P
86
Oct 7, 2022
Routine
1 major violation. 4 minor violations.
View 5 violations
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Fire in the ventilation exhaust pipe above the BBQ smoker in the rear of the kitchen. Establishment Voluntarily closed. Building inspector Ralph Kurpeski on site BFD fire inspector Lek Moy also on site Establishment to remain voluntarily closed provide all necessary Cleaning & repairs provide all documentation be re-inspected by Building Fire & Health departments before approval to re-open.
590.002(D)/2-103.11-PF
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Povide all necessary repairs to the ventilation system as discussed with BFD inspector Lek Moy
590.006/6-501.11-C
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: Clean the wok station to remove built up grease & soils as discussed with BFD inspector Lek Moy
590.004/4-601.11-C
Cleaning floors dustless methods (c)
Inspector notes: Clean the floor under/around the BBQ smoker to remove exess water & debris.
590.006/6-501.13-C
Surface characteristics-indoor areas (c)
Inspector notes: Repair ceiling replace damaged tiles and adjacent light shields due to fire above the BBQ smoker unit.
590.006/6-101.11-C
74
Jul 13, 2022
Routine
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Boneless spareribs 65F Chicken fingers 90F / Items moved to refgrigeration to cool down after being out for an hour and a half. / Provide 41F or below.
590.003/3-501.16-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Meat slicer with dried food debris / Diassemble and clean and sanitize
590.004/4-601.11-PF
Surface characteristics-indoor areas (c)
Inspector notes: Remove cardboard from floors
590.006/6-101.11-C
Walls and ceilings attachments (c)
Inspector notes: Hood vent covers and exterior with visible grease / Clean to remove.
590.006/6-201.17-C
70
Frequently Asked Questions
When was Great Chef last inspected?
The most recent health inspection at Great Chef on file is from Feb 2, 2026. The public record contains 14 inspections in total.
What is the most common violation at Great Chef?
Across the inspection record, “(2) and (b) time/temperature control for safety food hot” has been cited six times, more than any other issue at Great Chef.
How does Great Chef compare to other restaurants in East Boston?
Great Chef most recently scored 70 out of 100, which is lower than the East Boston average of 91.
Has Great Chef's inspection record improved over time?
Results have been roughly steady. Inspections at Great Chef have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Great Chef 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 Great Chef inspected?
Based on the inspection history on file, Great Chef is inspected around four times per year on average.
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