Inspection
Apr 27, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Apr 27, 2026 · Original Source
Eating & Drinking · Boston, MA
Hebrew Rehab Center
1200 Centre St
Last inspected Apr 27, 2026 · View Map ↗ · Compare ↗
Passed
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
- When was Hebrew Rehab Center last inspected?
- The most recent inspection on record was on Apr 27, 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?
- 7 inspections on record, from Jan 8, 2024 to Apr 27, 2026.
- Has Hebrew Rehab Center ever been closed by the health department?
- No closure appears in the 7 inspection records we hold for this business. The earliest is dated Jan 8, 2024.
The Full Inspection History
7 inspectionsInspection
Jul 21, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 21, 2025 · Original Source
Inspection
Jan 3, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2025 · Original Source
Inspection
Dec 13, 2024
Passed
2 recorded violations
minorCode 590.003/3-601.11-COther
Official Wording
Standards of Identity (C)
Inspector’s Notes
Packaged foods that will be grab and go will need to have labels of the. Not all had them at this time.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.005/5-205.11-PFHandwashing
Official Wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
As discussed please review with staff not to block the hand sinks with cart used to bring food over from main kitchen.
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Dec 13, 2024 · Original Source
Inspection
Dec 5, 2024
Failed
2 recorded violations
minorCode 590.003/3-601.11-COther
Official Wording
Standards of Identity (C)
Inspector’s Notes
Packaged foods that will be grab and go will need to have labels of the. Not all had them at this time.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.005/5-205.11-PFHandwashing
Official Wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
As discussed please review with staff not to block the hand sinks with cart used to bring food over from main kitchen.
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Dec 5, 2024 · Original Source
Inspection
Jan 16, 2024
Passed
1 recorded violation
criticalCode 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
Sliced tomatos at 48F. I review with PIC to properly cool after prep and before using them.
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, Jan 16, 2024 · Original Source
Inspection
Jan 8, 2024
Failed
1 recorded violation
criticalCode 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
Sliced tomatos at 48F. I review with PIC to properly cool after prep and before using them.
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, Jan 8, 2024 · Original Source