Victoria Seafood
FAILFriday, October 24, 2025 at 6:32 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
In the sandwich station cooler there was a bowl of pooled raw eggs stored directly above multiple TCS foods and raw beef; store raw proteins according to their proper cooking temperatures with raw eggs being on the bottom and always below ready to eat TCS foods.
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
The persons in charge who have posted certified food protection manager certificates could not provide the correct answers for the minimum internal cooking temperatures of chicken pork beef; could not properly explain with temperatures and times the two stage cooling process could not name any of the reportable illnesses and named two of five reportable symptoms. The certified food protection manager must be knowlegable about food safety and employee illnesses.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
Per the person in charge there are no procedures or kit for a vomit or diarrhea event; provide.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-PF
Controlling Pests (Pf)
In the closet next to the customer waiting area on the floor there are small rodent droppings; in the dry storage area behind the plastic bins of dry goods there are small rodent droppings; clean and sanitize areas of droppings and have a licensed pest control operator treat for mice and send their report to damien.yee@boston.gov
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Throughout kitchen there is use of bowls as scoops; provide food grade scoops with handles to prevent contamination.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-501.15-C
(B) Cooling Methods (C)
Per the person in charge inside the smoker next to the fryolater there are three cooked chickens 8 cooked quails 5 pounds of fried pork about 9 pounds of crab rangoons. The employee states all the foods were cooked at around noon today and the chickens were 80F quails 86F pork 85F. Use proper methods to cool foods once cooked: with an ice bath ice paddles spread out on sheet pans in the walk in cooler or in a blast chiller. The person in charge voluntairly discarded and denatured all the food and was witnessed doing so by the health inspector.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-101.11-C
Characteristics-Materials for Construction and Repair (C)
At the cookline there are deli containers used for storing food ingredients; cease use of deli containers and provide durable cleanable nonporous containers.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
At the fryolater station there is cardboard used to line the floors; cease use of cardboard as it is not cleanable durable or nonporous.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-C
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Behind the cook line equipment there is heavy grease buildup / in the baffles above the cookline and the walls of the cookline there is heavy grease buildup / underneath the cookline the floors are heavily soiled / the two door Tru refrigerator interior is heavily soiled / clean and sanitize of grease and soils.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
In the kitchen the grout lines are worn down in many areas; repair and regrout.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.