More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Kim's Fish Market last inspected?
The most recent inspection on record was on May 19, 2025. The result listed by Boston Inspectional Services Department was “Report filed”.
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?
6 inspections on record, from Nov 20, 2023 to May 19, 2025.
Has Kim's Fish Market ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated Nov 20, 2023.
The Full Inspection History
6 inspections
Inspection
May 19, 2025
Report filed
1 recorded violation
minorCode 590.005/5-501.111-CFacility maintenance
Official Wording
Area Enclosures and Receptacles Good Repair (C)
Inspector’s Notes
Dumpster lid with hole in the side / Replace lid
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Shrimp - 49F Conch - 49F / Items prepped upon opening. Discussed cooling down after prepping and before putting out for sale or using ice in the display case to help bring the temperature down to 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Weather stripping at bottom of entrance and back doors are missing or broken / Repair or replace
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Shrimp - 49F Conch - 49F / Items prepped upon opening. Discussed cooling down after prepping and before putting out for sale or using ice in the display case to help bring the temperature down to 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Weather stripping at bottom of entrance and back doors are missing or broken / Repair or replace
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.