Qiao Lin Hotpot
Last inspected: Jan 21, 2026
70
Score
Across the available record, Qiao Lin Hotpot has nine inspections on file, the first dated 2023. The newest entry in the record is dated Jan 21, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly seven violations before.
“(2) and (b) time/temperature control for safety food hot” accounts for the largest share of issues, appearing four times across the record.
Compared to other Allston restaurants (averaging 80), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 21, 2026
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: At the large wok style fryers observed a bus tray of pork that per PIC was taken out of active refrigeration at 12:00pm temperature was 55F; person in charge put pork in the walkin freezer to cool to 41F. Hold TCS foods at 41F or below or 135F or above.
590.003/3-501.16-P
Restriction-presence and use (pf)
Inspector notes: Observed two large canisters of consumer grade Ortho brand pesticides in the manager's office nook area. Cease using consumer pesticides on the premise.
590.007/7-202.11-PF
In-use utensils between-use storage (c)
Inspector notes: Observed a rice spoon stored in 75F water and containers without handles stored in bulk containers as scoops. In use utensils should be stored on a dry and sanitized surface or in water 135F or above or in cool running water. Stop using containers or any utensils without handles as scoops to prevent contamination from hands.
590.003/3-304.12-C
Handwashing signage (c)
Inspector notes: At the women's and men's restrooms the employees must wash hands signage is missing provide new signage.
590.006/6-301.14-C
70
Dec 29, 2025
Routine
1 minor violation.
View 1 violation
Outer openings protected (c)
Inspector notes: Upon reinspection gap still exists and per PIC repairs to door are scheduled for 12-23-2025.
590.006/6-202.15-C
95
Dec 15, 2025
Routine
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: There are three instapots containing soups that the person in charge states were left to cook at midnight until 2:00am and then the units shut themselves off the soups were 85F-90F. The person in charge voluntarily discarded all three pots of soup. Hold TCS foods at 135F or above or at 41F or below.
590.003/3-501.16-P1
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: In multiple standing coolers observed raw meats stored directly above or next to prepared TCS foods that per the employees would not be cooked further; store raw proteins below and away from TCS foods that will not be cooked.
590.003/3-302.11-P
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: In multiple refrigerators observed containers of TCS foods opened milk onsite prepared desserts without date marking; provide date labels for TCS foods.
590.003/3-501.17-PF
Thawing (c)
Inspector notes: Observed seafood thawing in prep sink in standing water; the health inspector had the person in charge correct on site by turning on cool running water from the faucet to run over the thawing foods. Thaw frozen foods following the food code.
590.003/3-501.13-C
Outer openings protected (c)
Inspector notes: At the rear entrance there are gaps under the doors that allow daylight to be seen when they are closed PIC states they will work with the landlord to repair the doors or install door sweeps.
590.006/6-202.15-C
61
Oct 24, 2025
Routine
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
Cleaning procedure (p)
Inspector notes: No evidence of employee handwashing in kitchen. Retrain staff. COS.
590.002/2-301.12-P
(b) & (e) responsibility of permit holder person in charge and conditional employees (pf )
Inspector notes: Spoke with PIC regarding ill employee. Employee in question did not self report. Train staff in proper illness policy.
590.002(E)/2-201.11-PF
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Observed patrons handling raw meats at table with same chopsticks they eat with. Instruct staff to monitor customers and use proper seperation of raw animal foods. Update cooking instructions on menu as necessary. Raw meat being defrosted in close prozmity to RTE lettuce. COS.
590.003/3-302.11-P
Sanitizing solutions testing devices (pf)
Inspector notes: No quats sanitizer test kit for three bay sink. Provide.
590.004/4-302.14-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Multiple containers of prepared foods not labeled or date marked. COS
590.003/3-501.17-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Priority violations cited on report. Provide active managerial control.
590.002(B)/2-102.11-PF
(c)(2) (3) and (17) demonstration (pf)
Inspector notes: PIC could not demonstrate knowledge of proper employee health policy as required in 2013 food code. COS. Provided educational materials in Chinese to the PIC.
590.002/2-102.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Pans in broth line handsink pans in warewashing area handsink. Corrected on site.
590.005/5-205.11-PF
Anti-choking
Inspector notes: No choke save certificate. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
590.009(E)
Other forms of information (c)
Inspector notes: Establishment is selling raw meat in to go orders with no handling or cooking instructions. Provide.
590.003/3-602.12-C
Thawing (c)
Inspector notes: Tripe thawing in prep sink in standing water. COS.
590.003/3-501.13-C
Wiping cloths use limitation (c)
Inspector notes: Soiled wiping cloths in use at the cookline. COS.
590.003/3-304.14-C
32
Jul 7, 2025
Routine
2 critical violations. 3 major violations.
View 5 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Numerous pieces of frozen meats stored with each other with no packing- Store properly in covered containers or wrapped
590.003/3-302.11-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Numerous refrigerated products including cut produce and prepared plates of cold products on shelves and counters with temperatures of 55F-63F. Per the PIC the employees were preparing products for lunch service- All products were in ambient air for less than 2 hours per the PIC and were returned to refrigeration at 36F during the inspection Review preparatio procedures with all staff
590.003/3-501.16-P
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Nuerous containers of prepared RTE products in refrigeration with no labeling- Product name/production dates- Provide
590.003/3-501.17-PF
Mechanical warewashing equipment hot water sanitization temperatures (pf)
Inspector notes: High temperature dishwasher with a rinse temperature below 180F Airreversible thermometer was used and the temperature did not reach 180F or above after numerous attemps Repair service contacted at the time of the inspection Establishment shall use disposable tableware until repairs are made
590.004/4-501.112-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Priority violations noted on inspection report- Review with all staff
590.002(B)/2-102.11-PF
55
May 21, 2025
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: Quail eggs at 57F cooked pork at 69F. Store cooked foods under refrigeratoin at all times.
590.003/3-501.16-P
Common name-working containers (pf)
Inspector notes: Chemical spray bottles without labels. Label all cheicaml dispensered to prevent contamination.
590.007/7-102.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Warewashing hand sink woth equipment. Keep hand sinks clear at all times for hand washing only.
590.005/5-205.11-PF
Time as a public health control ( pf)
Inspector notes: No written procedures on site for TPHC for rice beans and taro at self service bar. Provide written procedures to Health Department for approval.
590.003(D)/3-501.19-PF
64
Oct 30, 2024
Routine
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Numerous cut vegetables stored in ambient temperatures throughout the kitchen Eggs stored below handsinks at 50F All products removed and plaed in refrigeration below 41F
590.003/3-501.16-P
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Priority violations noted on inspection report- Review with staff
590.002(B)/2-102.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Multiple handsinks with equipment in them- Additional handsinks available for use All handwashing sinks shall be accessible for use
590.005/5-205.11-PF
Temperature measuring devices manual and mechanical warewashing (pf)
Inspector notes: No irreversible thermometer or thermal strips available for the high temperature dishwasher- Provide
590.004/4-302.13-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Numerous containers of partially used RTE foods in refrigeration with no labeling- provide product name and production dates
590.003/3-501.17-PF
Food storage prohibited areas (c)
Inspector notes: Food products stored directly below multiple handwashing sinks- Removed at the time of the inspection
590.003/3-305.12-C
Thawing (c)
Inspector notes: Observed bogs of tripe partially frozen in the prep sink- Per the PIC the product was defrosting Reviewed procedures and corrections were made
590.003/3-501.13-C
Food storage containers identified with common name of food (c)
Inspector notes: Bulk food containers and squeeze bottles with no labeling- Provide
590.003/3-302.12-C
50
Sep 5, 2023
Routine
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
System maintained in good repair (p)
Inspector notes: Handsink at prep area with broken hot water faucet. Repair.
590.005/5-205.15-P
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Retrain staff with regard to handsink usage.
590.002(D)/2-103.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Hand sinks at srving line. prep area and cooking line used to store utensils/equipment. Discontinue and remove items. Use for handwashing only.
590.005/5-205.11-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Slicer with dried up food debris. Clean and sanitized properly.
590.004/4-601.11-PF
Food storage-preventing contamination from the premises (c)
Inspector notes: Several meat products stored above vegetable and other meat products with lower cooking temparature. separate properly. Observed open bags with bulk food. Store properly in enclosed containers . Some Food products stored on the floor. Elevate properly.
590.003/3-305.11-C
Wiping cloths use limitation (c)
Inspector notes: Wiping cloths stored wet on counters. Store properly in sanitizer solution.
590.003/3-304.14-C
Handwashing signage (c)
Inspector notes: Handsink at serving station and one of the cooking line area without signage. Provide.
590.006/6-301.14-C
55
Jul 31, 2023
Routine
2 major violations. 2 minor violations.
View 4 violations
Handwashing sinks-numbers and capacities (pf)
Inspector notes: Handwash sink that was on the stamped ISD plans was not installed.Provide Photos were taken of the location will be dicussed with an ISD supervisor
590.005/5-203.11-PF
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (pf)
Inspector notes: Low temp kitchen dish machine not reading chlorine sanitizer.Repair Maintain sanitizer 50PPM or per manufactures specifications
590.004/4-501.114-PF
Maintaining premises unnecessary items and litter (c)
Inspector notes: Remove all construction equipment & debris from the business
590.006/6-501.114-C
Intensity-lighting (c)
Inspector notes: Light bulb missing from the outlet above the broth cook line.Provide
590.006/6-303.11-C
74
Frequently Asked Questions
When was Qiao Lin Hotpot last inspected?
The most recent health inspection at Qiao Lin Hotpot on file is from Jan 21, 2026. The public record contains nine inspections in total.
What is the most common violation at Qiao Lin Hotpot?
Across the inspection record, “(2) and (b) time/temperature control for safety food hot” has been cited four times, more than any other issue at Qiao Lin Hotpot.
How does Qiao Lin Hotpot compare to other restaurants in Allston?
Qiao Lin Hotpot most recently scored 70 out of 100, which is lower than the Allston average of 80.
Has Qiao Lin Hotpot's inspection record improved over time?
Yes. Recent inspections at Qiao Lin Hotpot have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Qiao Lin Hotpot means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Qiao Lin Hotpot inspected?
Based on the inspection history on file, Qiao Lin Hotpot is inspected around four times per year on average.
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