Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Berkshire Farms Market A last inspected?
The most recent inspection on record was on Nov 5, 2026. The result listed by Boston Inspectional Services Department was “Failed”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
8 inspections on record, from Jan 3, 2024 to Nov 5, 2026.
Has Berkshire Farms Market A ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Jan 3, 2024.
The Full Inspection History
8 inspections
Inspection
Nov 5, 2026
Failed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Blue Hood sticker observed expired 09/06/2026 -PIC provided an invoice with confirmation appointment scheduled for 11/10/2026
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Multiples food itmes (tomatoes cheese fried eggs sausage patty pizza sauce diced chicken)observed with elevated temperature between 45F and 48F. Provide proper cold honding of 41F and below
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s Notes
(Bar )There is no irreversible thermometer for the high temp dishwasher available. Provide an irreversible thermometer (gauges were reading wash 160F and rinse 180F or 160 thermal strips.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Blender stored in the handsink. Discontinue . The hand sink needs to be accessible ( corrected on site)
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Multiples food itmes (tomatoes cheese fried eggs sausage patty pizza sauce diced chicken)observed with elevated temperature between 45F and 48F. Provide proper cold honding of 41F and below
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s Notes
(Bar )There is no irreversible thermometer for the high temp dishwasher available. Provide an irreversible thermometer (gauges were reading wash 160F and rinse 180F or 160 thermal strips.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Blender stored in the handsink. Discontinue . The hand sink needs to be accessible ( corrected on site)
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping cloths stored wet on counter at prep area. Store properly in sanitizer solution.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Three bay sink used to stored soiled equipment/utensils. Provide additional storage for soiled equipment in order to use three bay sink properly.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping cloths stored wet on counter at prep area. Store properly in sanitizer solution.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Three bay sink used to stored soiled equipment/utensils. Provide additional storage for soiled equipment in order to use three bay sink properly.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.