Naksan BBQ
Last inspected: Oct 8, 2025
26
Score
Across the available record, Naksan BBQ has three inspections on file, the first dated 2023. The latest inspection on file is from Oct 8, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around 15 violations per visit versus roughly six violations earlier in the record.
Across the inspection history, “(p) person-in-charge-duties” is the issue that surfaces most often, recorded three times.
By comparison, the average Allston facility scores 80, putting Naksan BBQ on the weaker side. There are enough flags in the record to merit a second thought.
3
Inspections
4
Critical latest
4
Major latest
7
Minor latest
Inspection History
Oct 8, 2025
Routine
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Observed raw whole beef at 55F in two door cooler at meat prep observed kimchii at 55F in side dish refigerator. Store cold TCS at or below 41F. Person in charge states the foods arrived or were prepped at or around 5pm today and had them all moved to the walk in cooler to reach 41F.
590.003/3-501.16-P
Hot water and chemical-methods (p)
Inspector notes: Observed worker drying sanitized wares from the warewashing machine with reusable towels. Person in charge instructed employees to put all wares through the warewashing machine to santize. Sanitized wares must be air dried and not be towel dried to prevent contamination.
590.004/4-703.11-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: At meat prep area inside the two door refrigeator raw beef was stored directly above raw RTE cut peppers and directly next to raw pork. In the walkin fridge observed raw whole beef stored directly above RTE cucumbers. Store raw proteins in proper cooking hierarchy and below RTE foods.
590.003/3-302.11-P
Restricted use pesticides criteria (p)
Inspector notes: Observed multiple cans of consumer grade Raid bug spray in storage closet and bottles of consumer rodent spray in basement. Only professional pest control operators with approved pesticides shall be used in a food establishment.
590.007/7-206.11-P
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Person in charge could not give the correct answer for cooking minimum cooking temperatures of beef pork eggs; the person in charge could not answer questions regarding the reportable illnesses or symptoms for food workers. Review food safety temperatures and employee illnesses that requre reporting.
590.002(D)/2-103.11-PF
Common name-working containers (pf)
Inspector notes: Multiple in use spray bottles with per PIC contained peroxide cleaner observed without name labels. Chemicals removed from original containers must have name labels on working containers.
590.007/7-102.11-PF
Temperature measuring devices-functionality (pf)
Inspector notes: Location has a food thermometer but it read -40F and would not change when inserted into foods that the inspector's calibrated thermometer was also inserted into. Repair or replace.
590.004/4-204.112-PF
Cooling heating and holding capacities-equipment (pf)
Inspector notes: Two door glass refirgerator with egg dishes internal thermometer reads 50F temperature of egg dish was 51F; side dish refrigerator all TCS temperatures were elevated kimchii 55F; dishes are also stacked on top of eachother above the cooling line; cease this practice. Repair or replace refrigerators not at proper temperatures. Person in charge states all the foods had been prepared at 4pm today and removed them to the walkin to cool to 41F or below.
590.004/4-301.11-PF
System maintained in good repair (c)
Inspector notes: In the basement there is a pipe in the ceiling leaking water onto 2-liter soda bottles. Repair the pipe so it no longer leaks.
590.005/5-205.15-C
In-use utensils between-use storage (c)
Inspector notes: Observed multiple scoops stored with food contact surface in 65F water; water must be at least 135F or in fast flowing water. Person in charge removed scoops and had them cleaned and sanitized. Observed a plate without a handle stored inside a container of potato starch; provide scoops with handles that do not touch the food.
590.003/3-304.12-C
Maintaining premises unnecessary items and litter (c)
Inspector notes: In the basement there are multiple household items unrelated to the restaurant in storage preventing the ability to properly clean in the basement. Remove items not required for the restaurant from the basement.
590.006/6-501.114-C
Drying mops (c)
Inspector notes: Multiple mops in storage closet stored damp inside mop buckets. Hang mops to properly dry when not in use.
590.006/6-501.16-C
Food storage containers identified with common name of food (c)
Inspector notes: Multiple bottles and containers in kitchen with foods in them unlabled after items removed from bulk containers. Name labels must be applied to foods removed from original bulk containers.
590.003/3-302.12-C
Good repair and proper adjustment-equipment (c)
Inspector notes: Gaskets for multiple fridges and freezers on main floor are in disrepair; repair or replace.
590.004/4-501.11-C
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: Burner surfaces for soup stock pots heavily encrusted with soils; clean and sanitize. Interior of fryolater heavily soiled with grease; clean and sanitize. Interior of ice machine has pink mold-like slime; clean and sanitize interior of ice machine.
590.004/4-601.11-C
26
Oct 23, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Container of kimchi noted on a counter at 100F- Per the PIC the product is made daily and held under refrigeration Additianal containers of kimchi were noted in the walkin in the lower level at below 41F The product that had been made less han 1 hour prior to the inspection was placed in the walkin at this time
590.003/3-501.16-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Internal panel of ice machine with black mold like buildup- Clean with proper frequency
590.004/4-601.11-PF
System maintained in good repair (c)
Inspector notes: Grease trap at the warewashing is extremely odorous at the time of the inspection Per the grease trap cleaning log the grease trap was cleaned 10/09/24 and indicated a damaged gasket- Replace gasket
590.005/5-205.15-C
Eating drinking or using tobacco (c)
Inspector notes: Observed an employee eating in the kitchen at the time of the inspection- Reviewed and corrected
590.002/2-401.11-C
70
Dec 12, 2023
Routine
1 critical violation. 7 major violations. 1 minor violation.
View 9 violations
When to wash (p)
Inspector notes: Ware washing staff not washing hands prior to donning on clean gloves multiple times
590.002/2-301.14-P
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: No written procedures and kit for the clean up of vomitting and diarrhea incidents I provided and reviewed the written procedures
590.002/2-501.11-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: No proof of a full time on site certified food protection manager
590.002(B)/2-102.11-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Multipal Priority Priority Foundation and Core violations noted on inspection. No proof employees have been trained in food safety and sanitation as it relates to their assigned duties
590.002(D)/2-103.11-PF
Assignment (pf)
Inspector notes: No PIC in charge upon my arrival
590.002(A)/2-101.11-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Doing ROP of meat without a HACCP submission and approval from the Health Division Doing fermentation of Kimchi without a HACCP submission and approval from the Health Division Doing Hot Pot at tables - Provide to the Health Division Standard Operating Procedures for this - PIC states food is cooked by employees at individual table.
590.002(D)/2-103.11-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Built up soils on interior of ice machine
590.004/4-601.11-PF
Hand drying provision (pf)
Inspector notes: No drying device at hand sink on cooking line - No disperser/air dryer
590.006/6-301.12-PF
Food storage containers identified with common name of food (c)
Inspector notes: Squeeze type bottles with food in them not labeled
590.003/3-302.12-C
41
Frequently Asked Questions
When was Naksan BBQ last inspected?
The most recent health inspection at Naksan BBQ on file is from Oct 8, 2025. The public record contains three inspections in total.
What is the most common violation at Naksan BBQ?
Across the inspection record, “(p) person-in-charge-duties” has been cited three times, more than any other issue at Naksan BBQ.
How does Naksan BBQ compare to other restaurants in Allston?
Naksan BBQ most recently scored 26 out of 100, which is lower than the Allston average of 80.
Has Naksan BBQ's inspection record improved over time?
No. Recent inspections at Naksan BBQ have averaged around 15 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Naksan BBQ 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 Naksan BBQ inspected?
Based on the inspection history on file, Naksan BBQ is inspected around two times per year on average.
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