Mountain House
Last inspected: Dec 29, 2025
52
Score
Mountain House, located at 89 Brighton Av in Allston, MA, had a high-risk inspection on December 29, 2025, with a score of 52. This inspection identified one critical, three major, and four minor violations, including issues with person-in-charge duties, in-use utensil storage, and thawing procedures. The facility has a history of mostly high-risk inspections across its eleven recorded evaluations.
11
Inspections
1
Critical latest
3
Major latest
4
Minor latest
Inspection History
Dec 29, 2025
Routine
1 critical violation. 3 major violations. 4 minor violations.
52
Dec 23, 2025
Routine
1 critical violation. 3 major violations. 4 minor violations.
52
May 16, 2025
Routine
1 minor violation.
95
Apr 30, 2025
Routine
2 critical violations. 4 major violations. 2 minor violations.
45
Apr 23, 2025
Routine
2 critical violations. 4 major violations. 2 minor violations.
45
Nov 8, 2024
Routine
1 minor violation.
95
Oct 4, 2024
Routine
3 critical violations. 5 major violations. 6 minor violations.
29
Oct 2, 2024
Routine
3 critical violations. 5 major violations. 6 minor violations.
29
May 13, 2024
Routine
3 critical violations. 2 major violations. 5 minor violations.
41
May 6, 2024
Routine
3 critical violations. 2 major violations. 5 minor violations.
41
Nov 6, 2023
Routine
No violations found.
100
Violations — Dec 29, 2025 Inspection
(a)-(p) person-in-charge-duties (pf)
Inspector notes: The designated person in charge was unable to answer questions about food safety illness policy or sanitization and was not able to take active managerial control at the restaurant during the inspection where the health inspector needed to instruct staff and management on corrective actions that should be taken of the observations of code violations; provide a designated person in charge that is knowelgable about food safety illness policy sanitization and that can take active managerial control.
590.002(D)/2-103.11-PF
In-use utensils between-use storage (c)
Inspector notes: Observed plastic cups stored in food containers used to scoop out foods; provide food grade scoops with handles to prevent contamination.
590.003/3-304.12-C
Thawing (c)
Inspector notes: Observed pork inside a perforated bowl in the food prep sink placed under cool running water but the water is not able to pool to properly and safely thaw foods; the pork was 30-32F and an employee retrieved an unperforated bowl to propely thaw the product under cool running water. Thaw foods using approved methods.
590.003/3-501.13-C
When a haccp plan is required (c)
Inspector notes: Observed large containers of cabbage left at ambient temperature 54F that the person in charge indicated is containers of pickled cabbage and vegetables. The person in charges states the restaurant pickles the vegetables in house and there is no HACCP plan in place.
590.008/8-201.13-C
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: The floors underneath the cookline and the baffles above the cookline are heavily encrusted in grease and food soils the underside of the ice machine cover and the front of the ice machine are heavily soild; clean and sanitize of soils.
590.004/4-601.11-C
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: In multiple cold holding units throughout kitchen observed cut ready to eat vegetables that per the employees had been prepared the day before or older without date marking; provide date labeling for ready to eat or TCS foods.
590.003/3-501.17-PF
Food temperature measuring devices (pf)
Inspector notes: The establishment was unable to produce a food thermometer; provide a thin stemmed food thermometer.
590.004/4-302.12-PF
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Uncooked shell eggs 61F left out since the morning per the person in charge cut peapod stems 51F and other cut vegetables 51F left out of active refrigeration; also observed two trash cans full of pickled vegetables at 54F; keep TCS at 41F or below. The person in charge voluntarily discarded the shell eggs and the two trash cans of pickled vegetables and placed the vegetable greens in the walkin refrigerator.
590.003/3-501.16-P
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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