Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Don Tequeno Y Dona Arepa last inspected?
The most recent inspection on record was on Oct 27, 2026. The result listed by Boston Inspectional Services Department was “Failed (extension granted)”.
Were any violations recorded at the last inspection?
Yes: 4 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
9 inspections on record, from Jul 19, 2024 to Oct 27, 2026.
Has Don Tequeno Y Dona Arepa ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated Jul 19, 2024.
The Full Inspection History
9 inspections
Inspection
Oct 27, 2026
Failed (extension granted)
4 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
No one on site with a current Food Allergen/Food Safety Certifications. Address and provide an Allergen Certification for the re-inspection date specified as well as documentation for a full time employee who has been enrolled in some form of Food Safety Course for the re-inspection.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Bag of onions observed being stored on the ground in the back storage area. Discontinue and store all food products elevated a minimum of 6 inches off the ground.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Pulled pork inside of the steam table at 101F. Discontinue and ensure all TCS foods are being maintained at 135F and above. Foods out of temperature to be reheated to 165F to ensure no bacterial growth.
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
Hand sinks located in the main kitchen area being blocked by equipment/plastic containers. Discontinue and ensure all hand sinks remain accessible during all operational hours.
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.
Official record from Boston Inspectional Services Department, Oct 27, 2026 · Original Source
Inspection
Oct 14, 2026
Failed
4 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
No one on site with a current Food Allergen/Food Safety Certifications. Address and provide an Allergen Certification for the re-inspection date specified as well as documentation for a full time employee who has been enrolled in some form of Food Safety Course for the re-inspection.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Bag of onions observed being stored on the ground in the back storage area. Discontinue and store all food products elevated a minimum of 6 inches off the ground.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Pulled pork inside of the steam table at 101F. Discontinue and ensure all TCS foods are being maintained at 135F and above. Foods out of temperature to be reheated to 165F to ensure no bacterial growth.
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
Hand sinks located in the main kitchen area being blocked by equipment/plastic containers. Discontinue and ensure all hand sinks remain accessible during all operational hours.
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.
Official record from Boston Inspectional Services Department, Mar 5, 2026 · Original Source
Inspection
Oct 15, 2025
Report filed
2 recorded violations
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Clean the bottom shelves in the kitchen that have the peeling plastic covers.
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, Oct 15, 2025 · Original Source
Inspection
May 1, 2025
Passed
9 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
PIC will need to review with staff not to block hand sinks and keep them stocke with soap and paper towels. Three bay sik will need to be set up properly to warewash equipment. All equipment in the restaurants needs to be working. Please have dishwasher repaired.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
PIC will need to set up a sanitizer bucket for wiping cloths to be stored in when not being used.
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
Cheese out on counter on cooking line 52F and flip top had small covered containers above the fill line and temperatures between 49F to 51F.All food need to be stored at or below 41F.
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
tA this time found staff washing equipment with soap and rinsing under water. No sanitiaer set up. All equipment needs to fit into three bay sink.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Both hand sinks in kitchen blocked with equipment. PIC removed items and will need to review with staff not to block sinks.
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.
No soap at one hand sinks in kitchen. PIC corrected and will need to review with staff to wash hands in hte hand sink and not three bay sink.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
I was told that dishwasher at front counter was not working have repaired. Three bay sink is available but not set up correct. Please review with staff to set up all three bay of the sink to warewash.
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, May 1, 2025 · Original Source
Inspection
Apr 25, 2025
Failed
9 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
PIC will need to review with staff not to block hand sinks and keep them stocke with soap and paper towels. Three bay sik will need to be set up properly to warewash equipment. All equipment in the restaurants needs to be working. Please have dishwasher repaired.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
PIC will need to set up a sanitizer bucket for wiping cloths to be stored in when not being used.
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
Cheese out on counter on cooking line 52F and flip top had small covered containers above the fill line and temperatures between 49F to 51F.All food need to be stored at or below 41F.
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
tA this time found staff washing equipment with soap and rinsing under water. No sanitiaer set up. All equipment needs to fit into three bay sink.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Both hand sinks in kitchen blocked with equipment. PIC removed items and will need to review with staff not to block sinks.
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.
No soap at one hand sinks in kitchen. PIC corrected and will need to review with staff to wash hands in hte hand sink and not three bay sink.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
I was told that dishwasher at front counter was not working have repaired. Three bay sink is available but not set up correct. Please review with staff to set up all three bay of the sink to warewash.
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 25, 2025 · Original Source
Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
Aug 8, 2024
Passed
3 recorded violations
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
PIC will need to install a divider between drain board and prep table in kitchen.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
PIC will need to provide an irreversible measuring device for the high temp dishwasher.
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, Aug 8, 2024 · Original Source
Inspection
Jul 19, 2024
Failed
3 recorded violations
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
PIC will need to install a divider between drain board and prep table in kitchen.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
PIC will need to provide an irreversible measuring device for the high temp dishwasher.
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.