Krasi
Last inspected: Feb 13, 2026
41
Score
The health department has logged six inspections at Krasi, the earliest from 2022. Krasi was last inspected on Feb 13, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
“(2) and (b) time/temperature control for safety food hot” comes up most often, recorded two times in the inspection record.
By comparison, the average Boston facility scores 86, putting Krasi on the weaker side. Diners may want to scan the inspection details before deciding to visit.
6
Inspections
2
Critical latest
5
Major latest
2
Minor latest
Inspection History
Feb 13, 2026
Routine
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Observed greek yogurt at 50F whole milk at 50F stored in hotel pans with a reusable cold pack used to keep items cool but are not sufficient enough to keep TCS foods at safe temperatures. The person in charge indicated the food items had been removed from refrigeration at or around 5:00pm and swapped to using ice to cool the foods. The foods were rechecked half an hour later and were at or below 41F. Hold cold TCS foods at or below 41F.
590.003/3-501.16-P
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: At a red sanitizer bucket filled with what the person in charge indicated was quats sanitizer tested at 0ppm using the health inspectors test strips. The person in charge refilled the sanitizer bucket at the three compartment sink using the automatic mixer and the sanitizer solution tested at 200ppm; sanitizer solution should meet the manafactuerer's specifications.
590.004/4-501.114-P
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: The hand washing sink access is blocked by a cart and stacks of dish racks. At the hand sink in the bar area observed an employee filling a water carafe using the hand sink faucet observed a different employee fill a container with water using the bar hand sink and observed the person in charge washing the food contact surface of their food thermometer using the hand sink after having a discussion about not using the hand sink for other uses beyond hand washing. Hand sinks must be used for hand washing only.
590.005/5-205.11-PF
Sanitizing solutions testing devices (pf)
Inspector notes: The establishment uses a multi-quat sanitizer solution but was not able to provide a quats testing device; the health inspector left their quats test strips with the establishment until they can order and provide their own test strips. Have test strips to test sanitizing solution at all times.
590.004/4-302.14-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: The person in charge was not able to name more than three of the five reportable symptoms and one out of six of the reportable illnesses. The person in charge should be knowlegable about illness policy. There were critical violations observed during tonight's inspection; please review the violations with the staff and take corrective actions.
590.002(B)/2-102.11-PF
Non-continuous cooking of raw animal foods (pf)
Inspector notes: At the grill area observed a hotel pan of chicken; upon discussion with the person in charge they stated that the chicken is partially cooked and then fully cooked when an order is received. Cease this practice unless written procedures are submitted and approved by the health department.
590.003/3-401.14-PF
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: On the printed menus and the website menus there is no reminder for items that are served raw or undercooked. Provide a reminder using an * on the printed and online menus to denote items that are served undercooked or raw.
590.003/3-603.11-PF
In-use utensils between-use storage (c)
Inspector notes: At the grill area observed a metal container filled with 71F water and in use utensils; stop this practice and store in use utensils on a clean and sanitized surface in water 135F and above or in cool running water. In the basement bulk food bins obsefved a deli container and a scoop with a missing handle used to scoop foods from bulk; provide scoops with handles to prevent contamination by hands.
590.003/3-304.12-C
Effectiveness-hair restraints (c)
Inspector notes: Observed multiple food handlers without effective hair restraints; provide effective hair restraints for all food handlers.
590.002/2-402.11-C
41
Jan 22, 2025
Routine
No violations found.
100
Aug 2, 2024
Routine
1 major violation. 1 minor violation.
View 2 violations
Reduced oxygen packaging criteria (pf)
Inspector notes: Reduced oxygen packaged cooked chicken on site. Discontinue packaging cooked chicken without a HACCP plan. All chicken cut out of packaging.
590.003/3-502.12-PF
Nonfood contact surfaces (c)
Inspector notes: Soils and moisture under basement bar. Clean and dry to avoid attracting pests.
590.004/4-602.13-C
86
Dec 1, 2023
Routine
3 minor violations.
View 3 violations
Eating drinking or using tobacco (c)
Inspector notes: Observed open drinks in prep areas in lower level- Removed at the time of the inspection
590.002/2-401.11-C
Good repair and proper adjustment-equipment (c)
Inspector notes: Small overflow of water from the front of the high temperature dishwasher- Dishwasher temperature within normal limits at the time of the inspection Make proper repairs
590.004/4-501.11-C
Food storage containers identified with common name of food (c)
Inspector notes: Multiple plastic quart containers with products with no labeling-
590.003/3-302.12-C
86
Jun 9, 2023
Routine
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Garlic in oil is being held in ambient temperatures per the PIC in the lower prep area. The temperature of the product was 67F. Reviewed with the PIC and the product was voluntarily discarded and denatured
590.003/3-501.16-P
Temperature measuring devices manual and mechanical warewashing (pf)
Inspector notes: The irreversible thermometer at the location is damaged and will not operate- Replace and store protected for use
590.004/4-302.13-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Handwashing sink in the back area blocked by equipment- Corrected
590.005/5-205.11-PF
Food storage-preventing contamination from the premises (c)
Inspector notes: Multiple bulk food containers stored directly on the floor in the lower prep- Store a minimum of 6" off the floor
590.003/3-305.11-C
67
Dec 21, 2022
Routine
1 minor violation.
View 1 violation
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood sticker expired November 2022 Email proved to document cleaning on 11/16/22 Contact hood company to update sticker
590.006/6-501.14-C
95
Frequently Asked Questions
When was Krasi last inspected?
The most recent health inspection at Krasi on file is from Feb 13, 2026. The public record contains six inspections in total.
What is the most common violation at Krasi?
Across the inspection record, “(2) and (b) time/temperature control for safety food hot” has been cited two times, more than any other issue at Krasi.
How does Krasi compare to other restaurants in Boston?
Krasi most recently scored 41 out of 100, which is lower than the Boston average of 86.
Has Krasi's inspection record improved over time?
Results have been roughly steady. Inspections at Krasi have averaged around three violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Krasi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Krasi inspected?
Based on the inspection history on file, Krasi is inspected around two times per year on average.
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