Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Family Brothers Market last inspected?
The most recent inspection on record was on Oct 8, 2026. The result listed by Boston Inspectional Services Department was “Report filed”.
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?
4 inspections on record, from Aug 1, 2024 to Oct 8, 2026.
Has Family Brothers Market ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Aug 1, 2024.
The Full Inspection History
4 inspections
Inspection
Oct 8, 2026
Report filed
2 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Both icecream coffin freezer observed with excess frost build-up. Defrost and 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.
Observed tamales without labels. Provide source evidence in form of invoices. PIC states that it doesn't know and will ask the owner. Remove if not from a reputable source. Mangos in liquid at ambient temperature. PIC states they are for personal use. Remove and discontinue storing them at the establishment.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Manual Warewashing Equipment Hot Water Sanitization Temperatures (P)
Inspector’s Notes
No evidence of warewashing. Sanitzing bay filled with syrup bottles. Provide proper warewashing -Wash-Rinse-Sanitize.
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
Squeezing Press Machine soiled with dried up food debris. 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.
Official record from Boston Inspectional Services Department, Feb 5, 2025 · Original Source
Inspection
Jan 29, 2025
Failed
6 recorded violations
criticalCode 590.003(A)/3-201.11-POther
Official Wording
Compliance with Food Law (P)
Inspector’s Notes
Observed tamales without labels. Provide source evidence in form of invoices. PIC states that it doesn't know and will ask the owner. Remove if not from a reputable source. Mangos in liquid at ambient temperature. PIC states they are for personal use. Remove and discontinue storing them at the establishment.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Manual Warewashing Equipment Hot Water Sanitization Temperatures (P)
Inspector’s Notes
No evidence of warewashing. Sanitzing bay filled with syrup bottles. Provide proper warewashing -Wash-Rinse-Sanitize.
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
Squeezing Press Machine soiled with dried up food debris. 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.