Inspection
Oct 26, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 26, 2026 · Original Source
Eating & Drinking · Boston, MA
Eagles Deli
1918 Beacon St
Last inspected Oct 26, 2026 · View Map ↗ · Compare ↗
Passed
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Eagles Deli last inspected?
- The most recent inspection on record was on Oct 26, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 10 inspections on record, from Mar 12, 2024 to Oct 26, 2026.
- Has Eagles Deli ever been closed by the health department?
- No closure appears in the 10 inspection records we hold for this business. The earliest is dated Mar 12, 2024.
The Full Inspection History
10 inspectionsInspection
Jan 28, 2026
Passed
3 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
CFPM certificate (Serve Safe) expired. Provide a current one. Provide a allergy awareness certificate.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.13-CCleaning and sanitizing
Official Wording
Cleaning Floors Dustless Methods (C)
Inspector’s Notes
Wall and ceiling next to hood vent with grease build up. 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.
More about cleaning or sanitizing problemsminorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood Vent sticker expired provide a current one. Hood Vent with some grease build up 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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Jan 28, 2026 · Original Source
Inspection
Jan 13, 2026
Failed
3 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
CFPM certificate (Serve Safe) expired. Provide a current one. Provide a allergy awareness certificate.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.13-CCleaning and sanitizing
Official Wording
Cleaning Floors Dustless Methods (C)
Inspector’s Notes
Wall and ceiling next to hood vent with grease build up. 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.
More about cleaning or sanitizing problemsminorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood Vent sticker expired provide a current one. Hood Vent with some grease build up 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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Jan 13, 2026 · Original Source
Inspection
Jan 13, 2026
Passed
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
Have a licensed pest control operator treat for mice and send their IPM report to damien.yee@boston.gov
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Jan 13, 2026 · Original Source
Inspection
Oct 23, 2025
Failed (extension granted)
8 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
The person in charge did not provide the correct answers for hot holding temperatures the minimum cooking temperatures for chicken ground meats was unable to explain the proper procedures for cooling foods could only provide two out of five reportable symptoms and none of the reportable illnesses and the health inspector had to instruct the person in charge on what corrective actions to take on the observed food code violations.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
In the back of house near the ice cream freezer there were utensils stored inside water at 75F. Utensils must be stored in water at 135F or above in cool running water or on a clean and 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.
More about equipment or utensil issuescriticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
In the first floor walk in cooler and in the sandwich cooler furthest from the entrance there are multiple elevated temperatures for TCS items: cut onions cut tomatoes sliced cheeses milk potato salad between 47-55F. The person in charge was instructed by Principal Health Inspector Robert Murad to immediatly contact a repair person to fix the cold holding equipment and to purchase dry ice to lower the temperature of the walk in cooler and the TCS items it is holding. Hold cold TCS items 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.
More about food kept at an unsafe temperaturecriticalCode 590.003/3-501.16-P1Food temperature
Official Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
On the cooking line there were two 1/4 pans of par-cooked chicken held on flat top grills at 80F and had per the employee been out of refigeration since around 10am. The person in charge voluntarily discarded the two hotel pans of chicken after discussing the foodborne illness implications of holding chicken at elevated temperatures for an extended period of time. Hold hot TCS items at 135F and above.
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.
More about food kept at an unsafe temperaturemajorCode 590.003/3-603.11-PFFood temperature
Official Wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
There is no consumer advisory on the menu posted on the wall but there is an advisory and reminder on the printed menu; provide a consumer advisory on the menu on the wall.
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.
More about food kept at an unsafe temperatureminorCode 590.004/4-601.11-CCleaning and sanitizing
Official Wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
In the back of house the stovetop range has encrusted grease and soils and the baffles in the hood are heavily encrusted with grease / the walls and floor underneath the warewashing machine are heavily encrusted in soils; clean and sanitize of soils and grease.
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.
More about cleaning or sanitizing problemsminorCode 590.005/5-501.17-COther
Official Wording
Toilet Room Receptacle Covered (C)
Inspector’s Notes
In the customer women's restroom the receptacle is not covered; provide a covered receptacle in the women's room.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
Have a licensed pest control operator treat for mice and send their IPM report to damien.yee@boston.gov
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Oct 23, 2025 · Original Source
Inspection
Oct 22, 2025
Failed
8 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
The person in charge did not provide the correct answers for hot holding temperatures the minimum cooking temperatures for chicken ground meats was unable to explain the proper procedures for cooling foods could only provide two out of five reportable symptoms and none of the reportable illnesses and the health inspector had to instruct the person in charge on what corrective actions to take on the observed food code violations.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
In the back of house near the ice cream freezer there were utensils stored inside water at 75F. Utensils must be stored in water at 135F or above in cool running water or on a clean and 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.
More about equipment or utensil issuescriticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
In the first floor walk in cooler and in the sandwich cooler furthest from the entrance there are multiple elevated temperatures for TCS items: cut onions cut tomatoes sliced cheeses milk potato salad between 47-55F. The person in charge was instructed by Principal Health Inspector Robert Murad to immediatly contact a repair person to fix the cold holding equipment and to purchase dry ice to lower the temperature of the walk in cooler and the TCS items it is holding. Hold cold TCS items 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.
More about food kept at an unsafe temperaturecriticalCode 590.003/3-501.16-P1Food temperature
Official Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
On the cooking line there were two 1/4 pans of par-cooked chicken held on flat top grills at 80F and had per the employee been out of refigeration since around 10am. The person in charge voluntarily discarded the two hotel pans of chicken after discussing the foodborne illness implications of holding chicken at elevated temperatures for an extended period of time. Hold hot TCS items at 135F and above.
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.
More about food kept at an unsafe temperaturemajorCode 590.003/3-603.11-PFFood temperature
Official Wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
There is no consumer advisory on the menu posted on the wall but there is an advisory and reminder on the printed menu; provide a consumer advisory on the menu on the wall.
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.
More about food kept at an unsafe temperatureminorCode 590.004/4-601.11-CCleaning and sanitizing
Official Wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
In the back of house the stovetop range has encrusted grease and soils and the baffles in the hood are heavily encrusted with grease / the walls and floor underneath the warewashing machine are heavily encrusted in soils; clean and sanitize of soils and grease.
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.
More about cleaning or sanitizing problemsminorCode 590.005/5-501.17-COther
Official Wording
Toilet Room Receptacle Covered (C)
Inspector’s Notes
In the customer women's restroom the receptacle is not covered; provide a covered receptacle in the women's room.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
Inside the cabinets beneath the coffee carafes in the customer area observed multiple small dark rodent droppings and also observed a live mouse trapped on a glue board. Clean and sanitize the areas and remove pests with frequency. Have a licensed pest control operator treat for mice prior to next weeks inspection and send their IPM report to damien.yee@boston.gov
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Oct 22, 2025 · Original Source
Inspection
Feb 3, 2025
Passed
2 recorded violations
majorCode 590.002/2-301.15-PFOther
Official Wording
Where to Wash (Pf)
Inspector’s Notes
Observed employee in lower level prep washing his hands in the 3 bay sink- Use the handwash sink that is available in the area
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Slicer in the lower level with dried on food soils- Clean with proper frequency
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Feb 3, 2025 · Original Source
Inspection
Jan 23, 2025
Failed
2 recorded violations
majorCode 590.002/2-301.15-PFOther
Official Wording
Where to Wash (Pf)
Inspector’s Notes
Observed employee in lower level prep washing his hands in the 3 bay sink- Use the handwash sink that is available in the area
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Slicer in the lower level with dried on food soils- Clean with proper frequency
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Jan 23, 2025 · Original Source
Inspection
Mar 19, 2024
Passed
5 recorded violations
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official Wording
Assignment (Pf)
Inspector’s Notes
At the time of the inspection there was no Person In Charge. Employees were unable to answer food safety questions and did not know where the thermometer or testing strips were Designate a person in charge for all hours of operation Reviewed at the time of the 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.
More about paperwork, training, or posting issuescriticalCode 590.007/7-207.11-POther
Official Wording
Restriction and Storage-Medicines (P)
Inspector’s Notes
Personal medications stored on shelving at the front service line- Removed at the time of the inspection
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-304.15-POther
Official Wording
(A) Gloves Use Limitation (P)
Inspector’s Notes
Observed an employee breaking eggs on the grill and then used the same gloves to handle cheese from a lift top refrigerator without changed the soiled gloves. Reviewed with the employee. The cheese was voluntarily discarded he washed his hands and put on new gloves. Review procedures with staff for proper glove use
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-501.13-CFood temperature
Official Wording
Thawing (C)
Inspector’s Notes
Numerous partially defrosted packed poultry products on a counter in the lower prep- Reviewed with the PIC and corrected
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.
More about food kept at an unsafe temperaturecriticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Multuple products that were observed on a counter placedin refrigeration at the start of the inspection with temperatures above 50F Reviewed with the Manager and products were prepared less than 2 hours prior to the inspection Ensure products are held in refrigeration and at 41F or below before placing out for service Removed and placed in walkin to ool to 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.
More about food kept at an unsafe temperatureOfficial record from Boston Inspectional Services Department, Mar 19, 2024 · Original Source
Inspection
Mar 12, 2024
Failed
5 recorded violations
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official Wording
Assignment (Pf)
Inspector’s Notes
At the time of the inspection there was no Person In Charge. Employees were unable to answer food safety questions and did not know where the thermometer or testing strips were Designate a person in charge for all hours of operation Reviewed at the time of the 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.
More about paperwork, training, or posting issuescriticalCode 590.003/3-304.15-POther
Official Wording
(A) Gloves Use Limitation (P)
Inspector’s Notes
Observed an employee breaking eggs on the grill and then used the same gloves to handle cheese from a lift top refrigerator without changed the soiled gloves. Reviewed with the employee. The cheese was voluntarily discarded he washed his hands and put on new gloves. Review procedures with staff for proper glove use
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Multuple products that were observed on a counter placedin refrigeration at the start of the inspection with temperatures above 50F Reviewed with the Manager and products were prepared less than 2 hours prior to the inspection Ensure products are held in refrigeration and at 41F or below before placing out for service Removed and placed in walkin to ool to 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.
More about food kept at an unsafe temperatureminorCode 590.003/3-501.13-CFood temperature
Official Wording
Thawing (C)
Inspector’s Notes
Numerous partially defrosted packed poultry products on a counter in the lower prep- Reviewed with the PIC and corrected
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.
More about food kept at an unsafe temperaturecriticalCode 590.007/7-207.11-POther
Official Wording
Restriction and Storage-Medicines (P)
Inspector’s Notes
Personal medications stored on shelving at the front service line- Removed at the time of the inspection
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Mar 12, 2024 · Original Source