SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Island Creek Oyster Bar No. 1 last inspected?
The most recent inspection on record was on Apr 24, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from May 30, 2025 to Apr 24, 2026.
Has Island Creek Oyster Bar No. 1 ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated May 30, 2025.
The Full Inspection History
4 inspections
Inspection
Apr 24, 2026
Passed
1 recorded violation
majorCode 590.004/4-301.11-PFFood temperature
Official Wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Observed no electrical power inside trailer for refrigerated units. PIC voluntarily stated not in operation until further notice. Instructed PIC to contact ISDHEALTH@BOSTON.GOV for re-inspection prior to utilizing. **Storage of wine bottles in ice wells approved only**
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, Apr 24, 2026 · Original Source
Inspection
Apr 16, 2026
Failed
1 recorded violation
majorCode 590.004/4-301.11-PFFood temperature
Official Wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Observed no electrical power inside trailer for refrigerated units. PIC voluntarily stated not in operation until further notice. Instructed PIC to contact ISDHEALTH@BOSTON.GOV for re-inspection prior to utilizing. **Storage of wine bottles in ice wells approved only**
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.