Lucky House Restaurant
Last inspected: Feb 16, 2026
100
Score
Public records show six inspections at Lucky House Restaurant stretching back to 2023. On Feb 16, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better: the most recent inspection turned up four violations, compared to six violations previously.
Across the inspection history, proper cold holding temperatures is the issue that surfaces most often, recorded four times.
Among Hopkinton restaurants, the typical score is 89; Lucky House Restaurant is comfortably above that bar. Overall, the inspection record reads well.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 16, 2026
Re-Inspection
No violations found.
100
Feb 2, 2026
Routine
2 critical violations. 3 major violations. 4 minor violations. 7 corrected on site.
View 9 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (chicken) were observed stored above ready-to-eat foods (cream cheese) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Egg rolls were observed held out of temperature control at 51 degrees Fahrenheit. Garlic was observed held out of temperature control at 50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was relocated to walk-in cooler at time of inspection. Reviewed cold holding procedures with PIC.
3-501.16(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A bucket was observed in the hand-washing sink at the small bar. Bottle covers were observed in the hand-washing sink at the large bar. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Several foods were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Fish was observed uncovered in the walk-in freezer. Food must be covered to prevent contamination during storage.
3-307.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of: 1) knife rack (food residue) 2) basement dry storage shelving (droppings) 3) refrigeration units (food residue) 4) hoods (grease/soil residue) 5) ceiling vent (dust/dirt)
4-602.13
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Technician arrived at time of inspection.
4-501.115
45
Feb 13, 2025
Re-Inspection
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Sewage backflow not prevented
Inspector notes: The ice machine is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Food was observed uncovered in the cold-hold units. Food must be covered to prevent contamination during storage.
3-305.11
82
Jan 30, 2025
Routine
2 critical violations. 4 major violations. 7 minor violations. 6 corrected on site.
View 13 violations
Sewage backflow not prevented
Inspector notes: The ice machine is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 44-49 degrees Fahrenheit in the prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the prep unit for about 1.5 hours. Food was relocated to the bottom of the prep unit. Food was observed stored over the fill line. Establishment must discontinue storing food over the fill line.
3-501.16(A)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The bar hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice was voluntarily disposed of (see attached disposal form).
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 46-52 degrees Fahrenheit out of refrigeration. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been out of refrigeration for about 1.5 hours. Food was relocated to refrigeration during time of inspection. Establishment must cold-hold time/temperature control for safety foods
3-501.16(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Food was placed hot in containers greater than four inches deep on racks. All food was relocated to a sheet pan and placed in the walk-in cooler to rapidly cool. Proper cooling methods were reviewed with the person in charge during time of inspection.
3-501.15
Food stored improperly or exposed to contamination
Inspector notes: Food was observed stored on the floor in the walk-in cooler and basement floor. Food must be stored at least 6 inches above the floor.
3-305.11
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Containers of food were observed stacked on top of each other with the bottom of the container surface touching the food below it.
3-307.11
Food stored improperly or exposed to contamination
Inspector notes: Food was observed uncovered in the cold-hold units. Food must be covered to prevent contamination during storage.
3-305.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single-service articles were observed stored on the floor. Single-service articles must be stored at least 6 inches off the ground.
4-903.11(A)
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The prep unit cutting board is very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the shelves and equipment have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
35
Nov 20, 2023
Re-Inspection
No violations found.
100
Nov 7, 2023
Routine
1 critical violation. 3 major violations. 2 minor violations. 4 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various items were observed held at 45-50 degrees Fahrenheit in the basement walk-in cooler. The ambient air temperature of the walk-in cooler was observed at 42-48 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC, foods were left in the walk-in overnight. PIC voluntarily disposed of food items.
3-501.16(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Steel wool used for scrubbing was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Noodles, chicken and dumplings were placed hot in the refrigerator in containers greater than four inches deep in the walk-in cooler and prep unit. Items were moved to shallow pans to cool properly.
3-501.15
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the hood system has an accumulation of oil.
4-602.13
Equipment not in good repair or proper adjustment
Inspector notes: The basement walk-in cooler was observed in poor repair (ambient temperature of 42-28 degrees Fahrenheit). The unit was taken out of service until it can be repaired/replaced/serviced.
4-501.11
58
Frequently Asked Questions
When was Lucky House Restaurant last inspected?
The most recent health inspection at Lucky House Restaurant on file is from Feb 16, 2026. The public record contains six inspections in total.
What is the most common violation at Lucky House Restaurant?
Across the inspection record, proper cold holding temperatures has been cited four times, more than any other issue at Lucky House Restaurant.
How does Lucky House Restaurant compare to other restaurants in Hopkinton?
Lucky House Restaurant most recently scored 100 out of 100, which is higher than the Hopkinton average of 89.
Has Lucky House Restaurant's inspection record improved over time?
Yes. Recent inspections at Lucky House Restaurant have turned up fewer violations than earlier ones, with the latest finding around four violations compared to about six previously.
What does a low risk rating mean?
A low risk rating at Lucky House 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 Lucky House Restaurant inspected?
Based on the inspection history on file, Lucky House Restaurant is inspected around three times per year on average.
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