SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Cactus Grill last inspected?
The most recent inspection on record was on Nov 2, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
11 inspections on record, from Jan 3, 2024 to Nov 2, 2026.
Has Cactus Grill ever been closed by the health department?
No closure appears in the 11 inspection records we hold for this business. The earliest is dated Jan 3, 2024.
The Full Inspection History
11 inspections
Inspection
Nov 2, 2026
Passed
2 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Date marking is not maintained on all prepared food in the reach-in /walk-in unit. Provide date marking and stored food that is prepared in the refrigeration unit for 24 hrs.(pico de gallo salad cooked meat)
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.
Official record from Boston Inspectional Services Department, Nov 2, 2026 · Original Source
Inspection
Oct 26, 2026
Failed
2 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Date marking is not maintained on all prepared food in the reach-in /walk-in unit. Provide date marking and stored food that is prepared in the refrigeration unit for 24 hrs.(pico de gallo salad cooked meat)
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.
Official record from Boston Inspectional Services Department, Oct 26, 2026 · Original Source
Inspection
Jun 10, 2026
Passed
8 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Several employees observed prepping food in the kitchen without proper hair restraint. Provide proper hair restraint.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Soiled wiping cloths observed bein left out on counter tops. Discontinue and provide a proper sanitizing 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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Multiples containers with food items observed stored on the ground in the walk-in refrigerator and walk-in freezer unit. Discontinue/ elevate 6 inch of the ground Bucket with plantain observed stored on the ground under the cold holding unit. Elevate 6 inch of the ground Bag of carrots observed stored on the ground in the basement. Evelate 6 inch of the ground
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed several product in the cold holding service line with elevate temperature between at 45F and 48 F(pico de galo potato salad sour cream jalapeno lettuce).provide proper cold holding temperature at 41f or 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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed mixed vegetables 107F beef stew 99F stored inside the oven .Provide proper hot holding of 135F or above (the manager reheated the itmes) Train staff on monitoring temperature
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
Spoon observed stored inside the handwashing sink located in the basement. Discontinue and use for handwashing only to prevent contamination by hands.
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 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Basement floor observed with stagnant water in front of the walk-in unit. clean
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.
Official record from Boston Inspectional Services Department, Jun 10, 2026 · Original Source
Inspection
Jun 3, 2026
Failed
8 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Several employees observed prepping food in the kitchen without proper hair restraint. Provide proper hair restraint.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Soiled wiping cloths observed bein left out on counter tops. Discontinue and provide a proper sanitizing 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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Multiples containers with food items observed stored on the ground in the walk-in refrigerator and walk-in freezer unit. Discontinue/ elevate 6 inch of the ground Bucket with plantain observed stored on the ground under the cold holding unit. Elevate 6 inch of the ground Bag of carrots observed stored on the ground in the basement. Evelate 6 inch of the ground
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed several product in the cold holding service line with elevate temperature between at 45F and 48 F(pico de galo potato salad sour cream jalapeno lettuce).provide proper cold holding temperature at 41f or 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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed mixed vegetables 107F beef stew 99F stored inside the oven .Provide proper hot holding of 135F or above (the manager reheated the itmes) Train staff on monitoring temperature
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
Spoon observed stored inside the handwashing sink located in the basement. Discontinue and use for handwashing only to prevent contamination by hands.
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 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Basement floor observed with stagnant water in front of the walk-in unit. clean
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.
Official record from Boston Inspectional Services Department, Jun 3, 2026 · Original Source
Inspection
Dec 1, 2025
Passed
7 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Noted several staff preparing and serving food without hair restraint.Provide
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Noted several product in the walkin at 47F.Maintain temperature at 41f OR 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Clean and organize the chemical shelf next to the sink in the basement
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Dec 1, 2025 · Original Source
Inspection
Nov 21, 2025
Failed
7 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Noted several staff preparing and serving food without hair restraint.Provide
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Noted several product in the walkin at 47F.Maintain temperature at 41f OR 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Clean and organize the chemical shelf next to the sink in the basement
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Nov 21, 2025 · Original Source
Inspection
Mar 14, 2025
Passed
6 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Utensils stored in soiled stagnant water. Knifes and other utensils stored soiled against the wall. -- Discontinue. Store properly in clean/sanitized surface.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Several packaged food products stored on the floor at lower level and inside walk-in. Elevate properly.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Observed beans and tamales placed in ambient temperature in covered containers. No time temp records mantained. Cool properly using accepted methods.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Several prepared food items at bothe levels without date marking. Provide.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
No evidence of proper warewashing three bay sink filled with soiled dishes some with detergent on. Perform proper warewashing all the time wash-rinse-sanitize. Set up three bay sink properly.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.004/4-901.12-CCleaning and sanitizing
Official Wording
Wiping Cloths Air Drying Location (C)
Inspector’s Notes
Wiping cloths observed soiled on counters. 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.
Official record from Boston Inspectional Services Department, Mar 14, 2025 · Original Source
Inspection
Mar 6, 2025
Failed
6 recorded violations
minorCode 590.004/4-901.12-CCleaning and sanitizing
Official Wording
Wiping Cloths Air Drying Location (C)
Inspector’s Notes
Wiping cloths observed soiled on counters. 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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Utensils stored in soiled stagnant water. Knifes and other utensils stored soiled against the wall. -- Discontinue. Store properly in clean/sanitized surface.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Several packaged food products stored on the floor at lower level and inside walk-in. Elevate properly.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Observed beans and tamales placed in ambient temperature in covered containers. No time temp records mantained. Cool properly using accepted methods.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Several prepared food items at bothe levels without date marking. Provide.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
No evidence of proper warewashing three bay sink filled with soiled dishes some with detergent on. Perform proper warewashing all the time wash-rinse-sanitize. Set up three bay sink properly.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Official record from Boston Inspectional Services Department, Mar 6, 2025 · Original Source
Inspection
Apr 12, 2024
Passed
6 recorded violations
criticalCode 590.003/3-403.11-PFood temperature
Official Wording
Reheating for Hot Holding (P)
Inspector’s Notes
Hot Holding line rice and bean mix 115F Beans 118F-Unit 168F. PIC stated he just put food less than 45 minutes ago and place it for immediate re-heating. Re-heat properly at 165F or above within two hours before placing for hot holding.
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Both can openers soiled with encrusted food debris and one with rust. Clean to remove.
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 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Interior of some refrigerating unit soiled. Exterior of cooking line equipment with grese build-up- ---- Clean and sanitize 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.
Several trays soiled to touch and sight. Perform proper washing all the time to remove.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Floor and walls together with utility lines under and around cooking line soiled. Clean properly.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Apr 12, 2024 · Original Source
Inspection
Apr 5, 2024
Failed
6 recorded violations
criticalCode 590.003/3-403.11-PFood temperature
Official Wording
Reheating for Hot Holding (P)
Inspector’s Notes
Hot Holding line rice and bean mix 115F Beans 118F-Unit 168F. PIC stated he just put food less than 45 minutes ago and place it for immediate re-heating. Re-heat properly at 165F or above within two hours before placing for hot holding.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Interior of some refrigerating unit soiled. Exterior of cooking line equipment with grese build-up- ---- Clean and sanitize 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.
Several trays soiled to touch and sight. Perform proper washing all the time to remove.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Both can openers soiled with encrusted food debris and one with rust. Clean to remove.
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.
Floor and walls together with utility lines under and around cooking line soiled. Clean properly.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.