La Neta
Last inspected: Apr 9, 2026
82
Score
The health department has logged 14 inspections at La Neta, the earliest from 2022. The most recent visit was on Apr 9, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have flagged more than earlier ones: around 10 violations per visit lately, up from roughly six violations before.
Across the inspection history, “temperature measuring devices manual and mechanical warewashing” is the issue that surfaces most often, recorded six times.
By comparison, the average Boston facility scores 86, putting La Neta on the weaker side. The full record sits in fairly typical territory for a working restaurant.
14
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 9, 2026
Routine
2 major violations.
View 2 violations
Temperature measuring devices manual and mechanical warewashing (pf)
Inspector notes: Per the person in charge the warewashing machine is set up to sanitize using heat but could not provide an irreversible thermometer; provide an irreversible thermometer for the high temperature warewashing machine.
590.004/4-302.13-PF
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: Per discussion with the person in charge the location has no written procedures to address a vomit and diarrhea event; provide.
590.002/2-501.11-PF
82
Apr 1, 2026
Routine
6 critical violations. 8 major violations. 9 minor violations.
View 23 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: In the steam well observed cooked chicken carnitas at 90F / in the hot holding device in the customer area observed cheese sauce and tomato based salsas at 70F; per the person in charge the cheeses and salsas had been put into the hot holding device at 10:00am and the proteins in the hot wells had been placed there at around 11:00am; the health inspector had the person in charge direct staff to rapidly reheat the foods to 165F using the flat top grill then place the foods into hot holding. Hold TCS foods at 135F and above. Foods after reaheating: salsa 200F steak 165F
590.003/3-501.16-P1
Preventing contamination from hands (p)
Inspector notes: Observed a food handler preparing raw tomatoes with bare hands that per the person in charge was going to be used for pico de gallo and not cooked; ensure that food handlers are washing their hands and wearing gloves when handling ready-to-eat foods.
590.003(C)/3-301.11-P
Separation-storage (p)
Inspector notes: Observed a chemical spray bottle with a blue liquid inside stored with the sprayer hanging directly over ice that per the person in charge is used for drinks posing a contamination risk; do not store chemicals above or near foods.
590.007/7-201.11-P
Cleaning procedure (p)
Inspector notes: Observed multiple employees not follow proper handwashing technique using soap on dry hands and then rubbing their hands under running water for less than five seconds; retrain staff on proper handwashing technique.
590.002/2-301.12-P
When to wash (p)
Inspector notes: Observed employees drinking in the back of house area touching their faces and clothes and blowing their nose then proceeding to touch food contact surfaces; retrain staff on proper hand washing.
590.002/2-301.14-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: In the walkin refrigerator observed raw shell eggs stored directly above beef and ready-to-eat sauces and vegetables / in the chef drawers below the grill observed raw ribeye steaks stored directly above cooked pork; store raw proteins below ready-to-eat foods and by their cooking hierarchy. After the observeation the health inspector instructed the person in charge to fix the hierarchy issues and observed the corrective action.
590.003/3-302.11-P
Common name-working containers (pf)
Inspector notes: Observed multiple in use spray bottles throughout the kitchen without name labels for their contents; provide name lables on all chemical bottles.
590.007/7-102.11-PF
Temperature measuring devices manual and mechanical warewashing (pf)
Inspector notes: Per the person in charge the warewashing machine is set up to sanitize using heat but could not provide an irreversible thermometer; provide an irreversible thermometer for the high temperature warewashing machine.
590.004/4-302.13-PF
Where to wash (pf)
Inspector notes: Observed an employee wash their hands in a prep or dishwashing sink directly next to a working hand sink; retrain staff to only wash hands in hand sinks.
590.002/2-301.15-PF
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: Per discussion with the person in charge the location has no written procedures to address a vomit and diarrhea event; provide.
590.002/2-501.11-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Upon interviewing the person in charge who is a certified food protection manager they were unable to answer questions about the correct temperatures for hot holding cold holding reheating how to properly cool foods could not answer questions about illness policy and was not taking active managerial control of observed violations and the health inspector had to direct corrective actions of observed violations; provide a person in charge who knowledgeable about food safety illness policy sanitization and that can take active managerial control.
590.002(B)/2-102.11-PF
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: Per a conversation with the person in charge the rib eye for the tacos can be requested by customers to be served undercooked but there is no reminder on the menu item; provide an asterix on all menu items that can be served undercooked or raw.
590.003/3-603.11-PF
Food temperature measuring devices (pf)
Inspector notes: Only an IR thermometer was able to be presented during the inspection when asked to provide a food thermometer; provide a thin stemmed thermometer suitable to test hot and cold foods.
590.004/4-302.12-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Observed an employee filling a squeeze bottle at a hand sink observed an employee dumping the contents of a chemical spray bottle into a hand sink; retrain staff to use hand sinks for hand washing only.
590.005/5-205.11-PF
Miscellaneous sources of contamination (c)
Inspector notes: Per a discussion with the person in charge they stated that produce and raw proteins including chicken is washed in the three compartment sinks and there are no written procedures or variances for this practice; cease using three compartment sinks to wash produce and proteins and use an approved prep sink.
590.003/3-307.11-C
In-use utensils between-use storage (c)
Inspector notes: Observed a single-use plastic drinking cup used to scoop ice stored inside the basin touching ice; utensils used to scoop foods from bulk must have 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 including employees who are handling chips and salsa.
590.002/2-402.11-C
Eating drinking or using tobacco (c)
Inspector notes: Observed multiple employees and food handlers drinking in food preperation areas; provide a designated area where employees can eat and drink without contaminating foods and food contact surfaces.
590.002/2-401.11-C
Kitchenware and tableware-preventing contamination (c)
Inspector notes: Observed an employee handling untensils by their food contact surfaces with bare hands; ensure that employees wash their hands and use gloves when handling sanitized tableware.
590.004/4-904.11-C1
Removing dead or trapped birds insects rodents and other pest (c)
Inspector notes: In the electrical closet observed a deceased mouse on a snap trap but did not observe pest activity anywhere in the establishment; check traps with more frequency to remove trapped or deceased pests.
590.006/6-501.112-C
Handwashing signage (c)
Inspector notes: In the bathroom there is no handwashing signage; provide signage in the restroom.
590.006/6-301.14-C
Toilet room receptacle covered (c)
Inspector notes: In the bathroom there is no covered receptacle; provide a covered receptacle in the bathroom.
590.005/5-501.17-C
Temperature measuring devices-functionality (c)
Inspector notes: There are multiple cold holding units without internal thermometers; provide internal thermometers for all cold holding units.
590.004/4-204.112-C
12
Aug 21, 2025
Routine
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Reheating for hot holding (p)
Inspector notes: Multiple foods in steam table at 100F- beef chicken pork. Reheated to 170-177F. All food reheated for hot holding must be heated to 165F prior to placing into hot holding. Steam tables are for hot holding not reheating.
590.003/3-403.11-P
Cooling (p)
Inspector notes: Refried beans cooked previous day in refrigeratot at 55F. Discarded by PIC. Other foods in refrigerator at 41F. Spread out thick foods to cool completely to 70F in two hours and then down to 41F within four more hours.
590.003/3-501.14-P
Common name-working containers (pf)
Inspector notes: Chemical spray bottles without labels. Label all chemicals to prevent contamination.
590.007/7-102.11-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Retrain staff on proper reheating for hot holding and cooling methods.
590.002(D)/2-103.11-PF
(a )cooling methods (pf)
Inspector notes: Cooked chorizo in refrigerator in covered plastic container at 115F. Cooked in past hour. Spread out on tray and returned to refrigeration. Cool foods completely to 41F prior to covering.
590.003/3-501.15-PF
Effectiveness-hair restraints (c)
Inspector notes: Food handler observed without hair restraint. Provide hats or hairnets for all food handlers. Corrected on site.
590.002/2-402.11-C
52
Mar 4, 2025
Routine
1 minor violation.
View 1 violation
Toilet room receptacle covered (c)
Inspector notes: Waste bin in bathroom without cover. Provide covered waste bin for bathroom.
590.005/5-501.17-C
95
Sep 17, 2024
Routine
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Reheating for hot holding (p)
Inspector notes: Beef for hot holding in steam table at 120F. Reheated to 170F. Ensure all foods for hot holding are reheated to 165F before placing into hot holding.
590.003/3-403.11-P
(a )cooling methods (pf)
Inspector notes: Cooked sauce in plastic containers with lids at 130F. Cooked rice in plastic container covered at 150F. Cooked beef in covered pans at 85F- cooked in past hour. Uncover cooked foods spread out in metal pans for rapid cooling. Sauce cooled to 100F in 15 minutes.
590.003/3-501.15-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Retrain staff to safely cool cooked foods in metal pans spread out over ice baths. Retrain staff to fully reheat cooked foods for hot holding to 165F.
590.002(D)/2-103.11-PF
Common name-working containers (pf)
Inspector notes: Chemical spray bottles without labels. Label all chemicals to rpevent contamination.
590.007/7-102.11-PF
Nonfood contact surfaces (c)
Inspector notes: Floor drain under hand sink at cook line with grease. Clean to avoid attracting pests.
590.004/4-602.13-C
Thawing (c)
Inspector notes: Blocks of raw tuna thawed in reduced oxygen packaging. Pierce or remove packaging prior to thawing.
590.003/3-501.13-C
Nonfood-contact surfaces (c)
Inspector notes: Aluminum foil on drain under 3 compartment sink. Discard foil. Use materials that are cleanable and durable.
590.004/4-101.19-C
Wiping cloths use limitation (c)
Inspector notes: Soiled wiping cloths on counters. Store wiping cloths in sanitizing solution to prevent contamination.
590.003/3-304.14-C
52
Mar 4, 2024
Routine
2 critical violations. 6 major violations. 2 minor violations.
View 10 violations
Reheating for hot holding (p)
Inspector notes: Carnitas in steam table at 118F for 1 hour. Rehaeted to 180F. Reheat foods for hot holding to 165F before placing into hot holding.
590.003/3-403.11-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Raw chicken stored above raw beef in walk-in refrfigerator. Store raw chicken below raw beef pork and lamb at all times. Corrected on site
590.003/3-302.11-P
Common name-working containers (pf)
Inspector notes: Chemical spray bottles unlabeled. Label chemical spray bottles to prevent contamination.
590.007/7-102.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Pickled onions in refrigerator without date marking. Date all prepped foods held overnight.
590.003/3-501.17-PF
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: Consumer advisory on menu does not indicate items served raw or under cooked (cviche). Update menu to indicate which items are raw or under cooked.
590.003/3-603.11-PF
Temperature measuring devices manual and mechanical warewashing (pf)
Inspector notes: No thermal strips or irreversible thermometer for monitoring final rinse temperature. Provide either strips or thermometer
590.004/4-302.13-PF
Sanitizing solutions testing devices (pf)
Inspector notes: No sanitizer test strips on site for testing chemical sanitizer concentration. Provide strips
590.004/4-302.14-PF
Warewashing equipment cleaning agents (pf)
Inspector notes: Dish machine out of detergent. Ensure dish machine ahs detergent at all times. Corrected on site.
590.004/4-501.17-PF
System maintained in good repair (c)
Inspector notes: Basin of prep sinks leaks. Repair as needed.
590.005/5-205.15-C
Nonfood-contact surfaces (c)
Inspector notes: Soiled cardboard lining shelf in dry storage. Discard carboard. Use materials that are cleanable durable and non-absorbent.
590.004/4-101.19-C
37
Jul 24, 2023
Routine
2 critical violations. 1 minor violation.
View 3 violations
Preventing contamination from hands (p)
Inspector notes: Observed employee handling raw green with his hands during preparation Product was rewashed and employee put on gloves
590.003(C)/3-301.11-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Observed employee cutting raw beef directly next to RTE foods on counter- Reviewed and corrected Packaged chicken pork and beef all stored directly on top of each other in a pan located in the bottom of a 2 door refrigeration unit. Reviewed at the time of the inspection and corrected
590.003/3-302.11-P
System maintained in good repair (c)
Inspector notes: Small leak fro a pipe below the 3 bay sink- Make proper repairs by a licensed plumber
590.005/5-205.15-C
70
Feb 17, 2023
Routine
1 major violation.
View 1 violation
Mechanical warewashing equipment hot water sanitization temperatures (pf)
Inspector notes: An irreversible thermometer used in the high temperature dishwasher is registerinf 141F Call made at the time of the inspection for repairs. Establishmnet shall use disposible tableware and equipment shall be washed and sanitizer in the 3 bay sink- Quats sanitizer at 300ppm
590.004/4-501.112-PF
90
Jan 17, 2023
Routine
1 major violation.
View 1 violation
Mechanical warewashing equipment hot water sanitization temperatures (pf)
Inspector notes: An irreversible thermometer used in the high temperature dishwasher is registerinf 141F Call made at the time of the inspection for repairs. Establishmnet shall use disposible tableware and equipment shall be washed and sanitizer in the 3 bay sink- Quats sanitizer at 300ppm
590.004/4-501.112-PF
90
Jan 9, 2023
Routine
1 critical violation. 3 major violations.
View 4 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Prepared guacamole and picco de gallo on service line at 50F. Prepared less than 1 hour prior to the inspection per the PIC. Remove and placed in refrigeration at 39F. Ensure produc is at 41F or below before placing out for service
590.003/3-501.16-P
Mechanical warewashing equipment hot water sanitization temperatures (pf)
Inspector notes: An irreversible thermometer used in the high temperature dishwasher is registerinf 141F Call made at the time of the inspection for repairs. Establishmnet shall use disposible tableware and equipment shall be washed and sanitizer in the 3 bay sink- Quats sanitizer at 300ppm
590.004/4-501.112-PF
Temperature measuring devices manual and mechanical warewashing (pf)
Inspector notes: No irreversible thermometer for high temperature machine- Provide
590.004/4-302.13-PF
Sanitizing solutions testing devices (pf)
Inspector notes: Wrong test strips for quats sanitizer at 3 bay sink- Provide correct test strips to measure 200-400ppm
590.004/4-302.14-PF
64
Dec 29, 2022
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: Prepared guacamole and picco de gallo on service line at 50F. Prepared less than 1 hour prior to the inspection per the PIC. Remove and placed in refrigeration at 39F. Ensure produc is at 41F or below before placing out for service
590.003/3-501.16-P
Temperature measuring devices manual and mechanical warewashing (pf)
Inspector notes: No irreversible thermometer for high temperature machine- Provide
590.004/4-302.13-PF
Sanitizing solutions testing devices (pf)
Inspector notes: Wrong test strips for quats sanitizer at 3 bay sink- Provide correct test strips to measure 200-400ppm
590.004/4-302.14-PF
70
Jul 15, 2022
Routine
1 major violation. 2 minor violations.
View 3 violations
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Equipment in all prep tables and shelving compromised by plumbing leak in ceiling must be properly washed rinsed and sanitized
590.004/4-601.11-PF
Food storage-preventing contamination from the premises (c)
Inspector notes: Foods on counter compromised by the plumbing leak. This inclused a small container of croutons and bottles oils and sauces. Foods voluntarily discarded at the time of the inspection
590.003/3-305.11-C
Nonfood-contact surfaces (c)
Inspector notes: All equipment in the area of the plumbing leak must be cleaned and sanitized This includes all refrigeration including top doors handles door tracks fronts backs and sides. Also clean wheels and ledges. All shelving including supports All flooring including below and around equipment
590.004/4-202.16-C
82
Jun 8, 2022
Routine
1 minor violation.
View 1 violation
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood sticker expired February 2022- Schedue hood cleaning and inspection
590.006/6-501.14-C
95
May 6, 2022
Routine
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
Cooling (p)
Inspector notes: Containers of meat and beans prepared the day prior in deep covered plastic containers at 66F Reviewed cooling process with employees Product was denatured and voluntarily discarded
590.003/3-501.14-P
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Multiple products held in hot hold steam line next to grill top with temperatures of 105F-110F. Ensure products are held at 135F or above Removed and reheated to 165F or above
590.003/3-501.16-P1
When to wash (p)
Inspector notes: Observed multiple employees putting on gloves after changing tasks with no handwashing- Review with all employees
590.002/2-301.14-P
Assignment (pf)
Inspector notes: At the time of the inspection a Person in Charge was not designated- CFPM unavailable and employees on site unable to answer Food Safety questions
590.002(A)/2-101.11-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Priority violations noted on inspection report Review procedures with all staff
590.002(D)/2-103.11-PF
Temperature measuring devices manual and mechanical warewashing (pf)
Inspector notes: Provide irreversible thermometer for high temperature dishwasher
590.004/4-302.13-PF
Covering receptacles (c)
Inspector notes: Waste receptacle in restroom used by females with no cover- Provide
590.005/5-501.113-C
Food storage containers identified with common name of food (c)
Inspector notes: Multiple squeeze bottles and containers with no labeling- Provide
590.003/3-302.12-C
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood sticker expired February 2022- Schedue hood cleaning and inspection
590.006/6-501.14-C
41
Frequently Asked Questions
When was La Neta last inspected?
The most recent health inspection at La Neta on file is from Apr 9, 2026. The public record contains 14 inspections in total.
What is the most common violation at La Neta?
Across the inspection record, “temperature measuring devices manual and mechanical warewashing” has been cited six times, more than any other issue at La Neta.
How does La Neta compare to other restaurants in Boston?
La Neta most recently scored 82 out of 100, which is lower than the Boston average of 86.
Has La Neta's inspection record improved over time?
No. Recent inspections at La Neta have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at La Neta 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 Neta inspected?
Based on the inspection history on file, La Neta is inspected around four times per year on average.
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