Hao Shi Guang
Last inspected: Mar 25, 2026
90
Score
Hao Shi Guang has been inspected 10 times since 2022. The most recent visit was on Mar 25, 2026. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around 11 violations to closer to five violations per visit.
“Using a handwashing sink-operation and maintenance” accounts for the largest share of issues, appearing four times across the record.
That puts the facility ahead of the local pack: the average Allston restaurant scores 80. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 25, 2026
Routine
2 minor violations.
View 2 violations
Cutting surfaces (c)
Inspector notes: Cutting board at prep area and the lower level prep area heavily scored. Resurface and clean properly or replace.
590.004/4-501.12-C
Cleaning frequency and restrictions (c)
Inspector notes: Floor under and aorund cooking line soiled. Floor under dish machine soiled. Clean all properly.
590.006/6-501.12-C
90
Mar 11, 2026
Routine
3 major violations. 7 minor violations.
View 10 violations
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Several prepared food products in the walk-in unit and other refrigerating unit without date-marking. Provide.
590.003/3-501.17-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Hansinks near cooking line- One used to store soiled containers on top. The other blocked with a mobile cart with food products in it. Keep accessible all the time amd use for handwashing only.
590.005/5-205.11-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Observed knives stored soiled on the magnetic strips. Clean and sanitize before storing away.
590.004/4-601.11-PF
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood Vent Sticker expired. Provide a current one. Large amount of grease build up on the hood vents and utility pipes. Clean to remove.
590.006/6-501.14-C
Exterior walls and roofs protective barrier (c)
Inspector notes: No door-sweep for the rear door. Provide.
590.006/6-202.16-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Observed boxes with food products on the floor inside the walk-in unit and at the lower level. Elevate properly. Observed raw meat boxes stored on the shelf above vegetables at the walk-in unit. Separate properly.
590.003/3-305.11-C
Cutting surfaces (c)
Inspector notes: Cutting board at prep area and the lower level prep area heavily scored. Resurface and clean properly or replace.
590.004/4-501.12-C
Sponges use limitation (c)
Inspector notes: Wiping cloths observed soiled on the counters. Store properly in sanitizer solution.
590.004/4-101.16-C
Nonfood contact surfaces (c)
Inspector notes: Exterior of equipment at the cooking line utility pipes fryolators all with large grease build up. Clean properly to remove. Interior of handsink at the cooking line very soiled. Severage storage shelves throughout the establishment soiled. Top of dish machine soiled. Some large pots with encrusted grease and food debris at cooking line--- Clean all properly.
590.004/4-602.13-C
Cleaning frequency and restrictions (c)
Inspector notes: Floor under and aorund cooking line soiled. Floor under dish machine soiled. Clean all properly.
590.006/6-501.12-C
52
Dec 19, 2025
Routine
1 major violation. 2 minor violations.
View 3 violations
(a)-(p) person-in-charge-duties (pf)
Inspector notes: The designated person in charge was not able to take active managerial control of restaurant during inspection. Multiple priority and priority foundation violations were found and no corrective action was taken by restaurant staff the health inspector needed to take active managerial control to correct violations. Provide a designated person in charge who is knowlegable about food safety illness policy and sanitization and that can take active managerial control.
590.002(D)/2-103.11-PF
Temperature measuring devices-functionality (c)
Inspector notes: Multiple refrigerators lack internal thermometers; provide.
590.004/4-204.112-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Stair treads on stairs leading to basement are damaged; tiles in basement are damaged and or chipped; repair or replace treads and tiles in basement.
590.006/6-501.11-C
82
Dec 2, 2025
Routine
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
Cleaning procedure (p)
Inspector notes: Observed the designated person in charge wash their hands without using any hand soap and observed the same person wash their hands while wearing disposable gloves twice. Food employees must follow proper handwashing technique; please review handwashing procedures with staff.
590.002/2-301.12-P
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: At the low temperature warewashing machine sanitizer tested 0ppm after four attempts; an emergency service call was placed and staff set up the three compartment sink with chlorine that tested at 100ppm. Sanitizer at warewashing machine should test at required ppm per manafacturer instructions.
590.004/4-501.114-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: In a two door refigerator on the first floor and in the walk in refgirerator in the basement raw meats are stored directly above RTE foods; health inspector instructed staff on proper hierachy and had them fix on site. Store raw proteins below RTE foods and foods that will not be cooked.
590.003/3-302.11-P
Controlling pests (pf)
Inspector notes: In the basement in the hallway with the employee lockers excessive rodent droppings observed on the floor; clean and sanitize the area of droppings and provide IPM pest report to damien.yee@boston.gov
590.006/6-501.111-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: In the basement the only handwashing sink is blocked by a table laden with equipment that is not moveable and an employee states they use the two bay prep sink to wash hands due to the hand sink being inaccessible; hand sinks must be accessible at all times.
590.005/5-205.11-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: The designated person in charge was not able to take active managerial control of restaurant during inspection. Multiple priority and priority foundation violations were found and no corrective action was taken by restaurant staff the health inspector needed to take active managerial control to correct violations. Provide a designated person in charge who is knowlegable about food safety illness policy and sanitization and that can take active managerial control.
590.002(D)/2-103.11-PF
Sanitizing solutions testing devices (pf)
Inspector notes: Establishment does not have chlorine test strips for their low temperature warewashing machine only quats test strips; provide test strips for sanitizer establishment is using; the health inspector left some test strips for location to use until they purchase their own.
590.004/4-302.14-PF
In-use utensils between-use storage (c)
Inspector notes: Observed multiple containers with in use utensils and ambient temperature water; utensils should be stored on a clean sanitized surface in water 135F or above or in cool running water.
590.003/3-304.12-C
Temperature measuring devices-functionality (c)
Inspector notes: Multiple refrigerators lack internal thermometers; provide.
590.004/4-204.112-C
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: Excessive grease on floors under cookline; clean and sanitize.
590.004/4-601.11-C
Wiping cloths air drying location (c)
590.004/4-901.12-C
System maintained in good repair (c)
Inspector notes: There are no drain plugs for the three compartment sink; provide.
590.005/5-205.15-C
Outer openings protected (c)
Inspector notes: Rear door of establishment was propped open during the entire inspection; doors should remain closed to prevent pest entry.
590.006/6-202.15-C
Controlling pests (c)
590.006/6-501.111-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Stair treads on stairs leading to basement are damaged; tiles in basement are damaged and or chipped; repair or replace treads and tiles in basement.
590.006/6-501.11-C
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Baffles above cookline are heavily soiled with grease; clean and sanitze regularily.
590.006/6-501.14-C
27
May 5, 2025
Routine
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
Characteristics-materials for construction and repair (p)
Inspector notes: Plastic shopping bags being used to store foods in freezers. Food grade materials only.
590.004/4-101.11-P
Cleaning procedure (p)
Inspector notes: No evidence of handwashing. Retrain staff.
590.002/2-301.12-P
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Priority violations. Provide active managerial control.
590.002(B)/2-102.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Numerous bags and containers of prepared foods in walkin cooler not date marked or labeled. Provide.
590.003/3-501.17-PF
(a )cooling methods (pf)
Inspector notes: Cooked pork in deep bus bucket 83F. Made within the hour. Insructed the PIC to place under refrigeration to cool by increasing the surface area. Implement cooling process when cooked food reach 135F. COS.
590.003/3-501.15-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Cookline handsink with container in sink basement prep sink with utensils in sink. Corrected on site.
590.005/5-205.11-PF
Thawing (c)
Inspector notes: Poultry in standing water in prep sink . COS.
590.003/3-501.13-C
Food storage containers identified with common name of food (c)
Inspector notes: Label all foods in coffin freezers.
590.003/3-302.12-C
Food preparation (c)
Inspector notes: Chef dumping cooked beef into Open bus bucket stored on top of empty fry oil container. Protect foods during preparation. Corrected on site.
590.003/3-305.14-C
Nonfood contact surfaces (c)
Inspector notes: Heavy grease soils and food debri on floors under cookline. Clean to remove.
590.004/4-602.13-C
41
Sep 9, 2024
Routine
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Numerous cut vegetables on counter in ambient air at 50F Rice stored on counter at 45F All products shall be held at 41F or below Returned to refrigeration at 38F
590.003/3-501.16-P
Preventing contamination from hands (p)
Inspector notes: Observedan employee handling vegetables while cutting with bare hands- Corrected at the time of the inspection
590.003(C)/3-301.11-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Observed numerous products incuding wrapped tofu and containers raw beef stored in the same container- Reviewed and corrected at this time
590.003/3-302.11-P
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Priority violations noted on inspection report Review proper temperature control and cleaning with staff
590.002(B)/2-102.11-PF
Food preparation (c)
Inspector notes: Raw fish stored on the drainboard of the low temp dish machine- Removedduring the inspection and placed in refrigeration
590.003/3-305.14-C
Nonfood contact surfaces (c)
Inspector notes: Heavy grease buildup on hood vents and along the wall under the cookline- Clean all areas with proper frequency
590.004/4-602.13-C
52
Jan 13, 2023
Routine
3 major violations. 7 minor violations.
View 10 violations
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Observed soiled knife placed together with clean knifes. Clean and sanitize properly and store separately. Slicer with dried -up food debris. Clean amd sanitize properly.
590.004/4-601.11-PF
Hand drying provision (pf)
Inspector notes: Handsink at cooking line and at lower level without paper towel. provide.
590.006/6-301.12-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: One of handsinks at cooking line used to stored soiled equipment and blocked with items in front.PIC removed them. Keep accessible and use for handwashing only.
590.005/5-205.11-PF
Nonfood contact surfaces (c)
Inspector notes: Interior of several refrigerating and freezing units soiled. Clean all properly. Exterior of bulk food units and shelves at bulk food area storage soiled. Clean properly.
590.004/4-602.13-C
Food preparation (c)
Inspector notes: Observed raw pork placed behind vegetables at the sandwich unit at cooking line. Separate properly.
590.003/3-305.14-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Observed open bags with bulk food items in them. Store properly in enclosed commercial grade containers. Boxes with food items on the floor at lower level. Elevate properly.
590.003/3-305.11-C
In-use utensils between-use storage (c)
Inspector notes: Observed knife being stored betweet equipments at prep area. Discontinue. Store properly on a clean sanitized surface.
590.003/3-304.12-C
Cleaning frequency and restrictions (c)
Inspector notes: Utility pipe at cooking line with grease build up. Clean to remove.
590.006/6-501.12-C
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood vent with grease build up. 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
52
Sep 14, 2022
Routine
1 minor violation.
View 1 violation
Floors walls and ceilings-cleanability (c)
Inspector notes: In the basement prep kitchen drain pipes run along the ceiling. Provide covering for the exposed pipes to ensure that the ceiling surface is smooth and durable.Continue to not store any food items under the drain pipe and do not conduct any food prep below the exposed drain pipe. PIC estimated work will be completed on 8-20-2022.
590.006/6-201.11-C
95
Aug 30, 2022
Routine
1 minor violation.
View 1 violation
Floors walls and ceilings-cleanability (c)
Inspector notes: In the basement prep kitchen drain pipes run along the ceiling. Provide covering for the exposed pipes to ensure that the ceiling surface is smooth and durable.Continue to not store any food items under the drain pipe and do not conduct any food prep below the exposed drain pipe. PIC estimated work will be completed on 8-20-2022.
590.006/6-201.11-C
95
Jul 29, 2022
Routine
2 minor violations.
View 2 violations
Floors walls and ceilings-cleanability (c)
Inspector notes: In the basement prep kitchen drain pipes run along the ceiling. Provide covering for the exposed pipes to ensure that the ceiling surface is smooth and durable. Remove 2 chest freezers stored below the exposed pipes and do not conduct any food prep below the pipes.
590.006/6-201.11-C
Wall and ceiling coverings and coatings (c)
Inspector notes: Ceiling to the left of the basement prep room is not finished and the framework is exposed. Provide a sealed prep room ceilikng that is smooth durable mom porus and easy to clean.
590.006/6-201.16-C
90
Frequently Asked Questions
When was Hao Shi Guang last inspected?
The most recent health inspection at Hao Shi Guang on file is from Mar 25, 2026. The public record contains 10 inspections in total.
What is the most common violation at Hao Shi Guang?
Across the inspection record, “using a handwashing sink-operation and maintenance” has been cited four times, more than any other issue at Hao Shi Guang.
How does Hao Shi Guang compare to other restaurants in Allston?
Hao Shi Guang most recently scored 90 out of 100, which is higher than the Allston average of 80.
Has Hao Shi Guang's inspection record improved over time?
Yes. Recent inspections at Hao Shi Guang have averaged around five violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Hao Shi Guang 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 Hao Shi Guang inspected?
Based on the inspection history on file, Hao Shi Guang is inspected around three times per year on average.
Nearby Restaurants