La Chiva Restaurant
Last inspected: Apr 29, 2026
95
Score
Going back to 2022, La Chiva Restaurant has nine inspections in the public record. The newest entry in the record is dated Apr 29, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
“Cleaning frequency and restrictions” comes up most often, recorded four times in the inspection record.
Among East Boston restaurants, the typical score is 91; La Chiva Restaurant is comfortably above that bar. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 29, 2026
Routine
1 minor violation.
View 1 violation
Food preparation (c)
Inspector notes: Establishment has one designated prep sink located in the basement; However it is being used as a handwashing sink. Per employee produce is washing in the three compartment warewashing sink./ provide a license plumber's report 3/31/2026 During today compliance visit the air gap was installed on the prep sink. No invoice or licensed p[lumber permit was provided at the the of reinspection .PIC to provide plumber report
590.003/3-305.14-C
95
Mar 24, 2026
Routine
2 major violations. 9 minor violations.
View 11 violations
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: frylator cabinet observed heavily greased.Clean with frequency. Clean to remove
590.004/4-601.11-PF
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: No procedure or supplies for vomit/ diarrhea clean up kit./ Provide complete vomit clean up kit
590.002/2-501.11-PF
Wiping cloths use limitation (c)
Inspector notes: observed soiled wiping cloths on the counter/properly store all wiping cloths in a sanitizing solution at the required 200ppm
590.003/3-304.14-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
Controlling pests (c)
Inspector notes: Mise dropping observed downstairs in the basement area under the shelving / clean to remove./ Provide a detailed licensed exterminator’s report to keila.depina@boston.gov.
590.006/6-501.111-C
In-use utensils between-use storage (c)
Inspector notes: properly store all bulk food utensils with handle presented properly (Flour) properly store all utensils in hot water at 135 degrees or above for 2 hours/change water after 2 hours
590.003/3-304.12-C
Floors walls and ceilings-cleanability (c)
Inspector notes: Floors under the equipment on the cookline heavily greased.Clean to remove all the grease
590.006/6-201.11-C
Outer openings protected (c)
Inspector notes: Front door observed with damaged door sweep. provide door sweep to remove all daylight from exterior door
590.006/6-202.15-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Foods containers observed being stored on the ground of the walk-in cooler. Discontinue and store all foods elevated a minimum of 6inches off the ground.. (COS)
590.003/3-305.11-C
Food preparation (c)
Inspector notes: Establishment has one designated prep sink located in the basement; However it is being used as a handwashing sink. Per employee produce is washing in the three compartment warewashing sink./ provide a license plumber's report
590.003/3-305.14-C
Miscellaneous sources of contamination (c)
Inspector notes: Food Product (bag of potatoes) observed stored in three bay sink. discountinue
590.003/3-307.11-C
52
Dec 3, 2025
Routine
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
Sanitizers criteria-chemicals (p)
Inspector notes: Noted 3 bay sink sanitizer measured with chlorine strip more then 100PPM. Retrain staff
590.007/7-204.11-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Noted frylator/stove heavily greased.Clean with frequency Clean all the floors under the equipment in the kitchen.
590.004/4-601.11-PF
Controlling pests (pf)
Inspector notes: Noted small black droppings at the entry door to the kitchen and behind the booths in the dining Room.Clean and provide Detail pest report
590.006/6-501.111-PF
(a )cooling methods (pf)
Inspector notes: Noted hot foods stored in room temperature for cooling. Discontinue and cool product in the refrigeration/ice bath or other approved methods
590.003/3-501.15-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: several food items in the walkin and refrigerator without any date marking.Provide
590.003/3-501.17-PF
Packaged and unpackaged food-separation packaging and segregation (c)
Inspector notes: Several boxes of single use items stored in the storage area without proper ceiling.Provide or remove the items
590.003/3-302.11-C
Wiping cloths use limitation (c)
Inspector notes: Noted soiled linen stored on the counter.Remove and store in a sanitizer
590.003/3-304.14-C
Good repair and proper adjustment-equipment (c)
Inspector notes: Missing cover to the fan in the walkin downstairs. Repair
590.004/4-501.11-C
Covering receptacles (c)
Inspector notes: Noted trash barrels and used oil storage containers without any lids.Provide
590.005/5-501.113-C
Maintaining refuse areas and enclosures (c)
Inspector notes: Noted clutter in the trash area.Remove and clean unnecessary items not in use.
590.005/5-501.115-C
Using dressing rooms and lockers (c)
Inspector notes: Noted staff belongings stored with single use items and food shelves.Remove and provide a seperate area for staff storage
590.006/6-501.110-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Noted several area in the restaurant missing ceiling tiles.Repair Missing or broken light shield in the basement.Repair
590.006/6-501.11-C
Cleaning frequency and restrictions (c)
Inspector notes: Floors under the equipment on the cookline heavily greased.Clean to remove all the grease
590.006/6-501.12-C
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: The filter above the frylator does not fit the hood.Repair or resize to prevent grease entry in the exhaust.
590.006/6-501.14-C
37
Feb 26, 2025
Routine
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: Employee setting up only two bays for warewashing with detergent and water sanitizing bay filled with soiled dishes. When asked he stated he washes an rinse no sanitizing step mentioned. Provide proper warewashing all the time- Wash Rinse Sanitize.
590.004/4-501.114-P
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Meat ball soup 129F and Rice with Veggies 122F place in ambient temperature . PIC stated they were there for less than 1 hour and put them to re-heat them at 165F. Mantain 135F or above.
590.003/3-501.16-P1
Food temperature measuring devices (pf)
Inspector notes: No food thermometer on site. Provide.
590.004/4-302.12-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Several items at lower level walk-in unit without date marking. Provide.
590.003/3-501.17-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Handsink at lower level used to store soiled containers. Use for handwashing only.
590.005/5-205.11-PF
Temperature measuring devices-functionality (c)
Inspector notes: Observed hot holding box without an interior thermometer. Provide.
590.004/4-204.112-C
Cutting surfaces (c)
Inspector notes: Cutting boards at lower level and cooking line heavily scored. Resurface or replace.
590.004/4-501.12-C
Nonfood contact surfaces (c)
Inspector notes: Equipment at cooking line and severral refrigerating unit soiled. Clean all properly.
590.004/4-602.13-C
Wiping cloths air drying location (c)
Inspector notes: Wiping cloths stored soiled on the counter Store properly in sanitizer solution.
590.004/4-901.12-C
Cleaning floors dustless methods (c)
Inspector notes: Floor under and around cooking line floor at prep area and lower level soiled. Clean all properly.
590.006/6-501.13-C
43
May 23, 2024
Routine
2 critical violations. 1 minor violation.
View 3 violations
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: Observed employee washing and rinsing equipment at the sanitizing bay while washing bay is used to wash boiled corn. Provide proper warewashing all the time wash rinse sanitize.
590.004/4-501.114-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Large container with boiled corn placed in ambient temperature on a table- Registered 65F. PIC moved it inside walk-in unit. Mantain at 41F or above.
590.003/3-501.16-P
(a) certified food protection manager (c)
Inspector notes: No CFPM certificate on site. The currently posted ones are food handler (not Manager) and are already expired. Provide.
590.002(C)/2-102.12-C
70
May 13, 2024
Routine
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Observed rice and veggies/hot dogs mix stored in ambient temperature registerinf 111F. PIC stated they had been out for less the 30 minutes and placed it for immediate re-heating to 165F. Mantain at 135F or above.
590.003/3-501.16-P1
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Large container with boiled corn placed in ambient temperature on a table- Registered 65F. PIC moved it inside walk-in unit. Mantain at 41F or above.
590.003/3-501.16-P
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: Observed employee washing and rinsing equipment at the sanitizing bay while washing bay is used to wash boiled corn. Provide proper warewashing all the time wash rinse sanitize. Discontinue use of three bay sink as prep sink.
590.004/4-501.114-P
Handwashing cleanser availability (pf)
Inspector notes: Handsink at lower level without soap. Provide.
590.006/6-301.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Handsink at lower level used to stored soiled utensils. Discontinue. Use for handwashing only.
590.005/5-205.11-PF
(a) certified food protection manager (c)
Inspector notes: No CFPM certificate on site. The currently posted ones are food handler (not Manager) and are already expired. Provide.
590.002(C)/2-102.12-C
In-use utensils between-use storage (c)
Inspector notes: Observed bowl used to dispense boiled corn. used handled utensil.
590.003/3-304.12-C
Wiping cloths air drying location (c)
Inspector notes: Wiping cloths stored soiled on counters. Store properly in sanitizer solution.
590.004/4-901.12-C
Storage or display of food in contact with water or ice (c)
Inspector notes: Several boxes with food items stored on the floor inside walk-in units and lower level. Elevate properly.
590.003/3-303.12-C
Food storage containers identified with common name of food (c)
Inspector notes: Several bulk food unit without labels. provide.
590.003/3-302.12-C
Cutting surfaces (c)
Inspector notes: Cutting Board at the cooking line heavily scored. Resurface and clean properly.
590.004/4-501.12-C
Warewashing sinks use limitation (c)
Inspector notes: Observed three bay sink used to rinse boiled corn. Discontinue. Use prep sink only.
590.004/4-501.16-C
37
Jun 5, 2023
Routine
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hot water and chemical-methods (p)
Inspector notes: Employee washing and rinsing dishes in 3 bay with sponge and liquid soap in rinse bay under running water / Discontinue and ensure all staff can properly set up and use a 3 bay sink to properly clean and sanitize.
590.004/4-703.11-P
Controlling pests (pf)
Inspector notes: 1 live roach noted during inspection / Sanchez provides exterminations. Last receipt on site date for March / Contact exterminator and begin weekly exterminations before compliance. Provide full IPM style reports.
590.006/6-501.111-PF
Walls and ceilings attachments (c)
Inspector notes: Exterior of hood with grease build up and other soils / Clean to remove
590.006/6-201.17-C
Cleaning frequency and restrictions (c)
Inspector notes: Walls with visible soils / Clean to remove Floors behind and under cookline and 3 bay sink heavily soiled / Clean to remove
590.006/6-501.12-C
Nonfood contact surfaces (c)
Inspector notes: Sides of equipment on cookline with visible soils / Clean to remove
590.004/4-602.13-C
Cutting surfaces (c)
Inspector notes: Cutting boards worn / Resurface or replace
590.004/4-501.12-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Areas of wall starting to chip small holes. Repair
590.006/6-501.11-C
61
Nov 14, 2022
Routine
3 minor violations.
View 3 violations
Storing maintenance tools (c)
Inspector notes: Store brooms and mops at least 6" off of floor
590.006/6-501.113-C
Maintaining premises unnecessary items and litter (c)
Inspector notes: Corner of basement with some clutter / Organize and keep clean and free of clutter
590.006/6-501.114-C
Cleaning frequency and restrictions (c)
Inspector notes: Walls near 3 bay with visible soils / Clean to remove Walls near reach in with visible soils and paint chipping / Clean and repaint where needed
590.006/6-501.12-C
86
May 12, 2022
Routine
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Rice 104F / Provide 135F or greater. Rice was returned to stove to be reheated.
590.003/3-501.16-P1
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Mop water is being dumped and washed in a hand sink in the basement / Discontinue. Hand washing sink shall remain free and clear at all times to ensure proper hand washing
590.005/5-205.11-PF
Service sink (c)
Inspector notes: Provide an enclosed mop sink
590.005/5-203.13-C
Nonfood contact surfaces (c)
Inspector notes: Provide a deep cleaning to prep tables and equipment on cookline
590.004/4-602.13-C
Cleaning frequency and restrictions (c)
Inspector notes: Provide a deep cleaning to the walls and floors throughout
590.006/6-501.12-C
In-use utensils between-use storage (c)
Inspector notes: Rice scoop stored inside rice cooked with handle in food / Discontinue and store properly as described below.
590.003/3-304.12-C
64
Frequently Asked Questions
When was La Chiva Restaurant last inspected?
The most recent health inspection at La Chiva Restaurant on file is from Apr 29, 2026. The public record contains nine inspections in total.
What is the most common violation at La Chiva Restaurant?
Across the inspection record, “cleaning frequency and restrictions” has been cited four times, more than any other issue at La Chiva Restaurant.
How does La Chiva Restaurant compare to other restaurants in East Boston?
La Chiva Restaurant most recently scored 95 out of 100, which is higher than the East Boston average of 91.
Has La Chiva Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at La Chiva Restaurant have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at La Chiva Restaurant 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 La Chiva Restaurant inspected?
Based on the inspection history on file, La Chiva Restaurant is inspected around two times per year on average.
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