Inspection
Oct 13, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 13, 2026 · Original Source
Eating & Drinking · Boston, MA
Monica's Restaurant
143 Richmond St
Last inspected Oct 13, 2026 · View Map ↗ · Compare ↗
Passed
Get the Next Inspection, Free.
We'll email you when Monica's Restaurant has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Monica's Restaurant last inspected?
- The most recent inspection on record was on Oct 13, 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?
- 11 inspections on record, from Oct 2, 2023 to Oct 13, 2026.
- Has Monica's Restaurant ever been closed by the health department?
- No closure appears in the 11 inspection records we hold for this business. The earliest is dated Oct 2, 2023.
The Full Inspection History
11 inspectionsInspection
Jun 29, 2026
Passed
1 recorded violation
minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official Wording
Backflow Prevention Device Location (C)
Inspector’s Notes
Air gap was installed . Licensed plumber to pull proper plumbing permit at 1010 Mass Ave plumbing division . ISD plumbing inspector must approved the work before health can approve. : inca.prince@boston.gov
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Boston Inspectional Services Department, Jun 29, 2026 · Original Source
Inspection
Apr 29, 2026
Failed (extension granted)
6 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
Violations noted on the inspection report. PIC to train staff on violations noted on the inspection report
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-307.11-CContamination
Official Wording
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
Mop sink inside kitchen area observed missing a door. Provide to prevent contamination Excess water (ac/walkin) observed dispensing inside food prep downstairs. Discontinue/ remove Observed barrier missing between food prep sink and handsink downstairs in the basement area. Install
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationmajorCode 590.004/4-302.13-PFFood temperature
Official Wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
PIC unable to provide an irreverssible thermometer for the high temp dishwasher. Provide maintain accessbile .
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
Interior ice machine observed with soils build up interior of multiple chest freezer observed with ice build up. Clean & sanitize 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 590.005/5-204.12-CWater, plumbing, and sewage
Official Wording
Backflow Prevention Device Location (C)
Inspector’s Notes
Air gap was installed . Licensed plumber to pull proper plumbing permit at 1010 Mass Ave plumbing division . ISD plumbing inspector must approved the work before health can approve. : inca.prince@boston.gov
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemscriticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
2 food prep sink on site observed without an air gap. PIC to provide detailed plumber report from licensed exterminator on the cost of install of air gap to: inca.prince@boston.gov
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Boston Inspectional Services Department, Apr 29, 2026 · Original Source
Inspection
Apr 22, 2026
Failed
5 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
Violations noted on the inspection report. PIC to train staff on violations noted on the inspection report
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-307.11-CContamination
Official Wording
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
Mop sink inside kitchen area observed missing a door. Provide to prevent contamination Excess water (ac/walkin) observed dispensing inside food prep downstairs. Discontinue/ remove Observed barrier missing between food prep sink and handsink downstairs in the basement area. Install
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationmajorCode 590.004/4-302.13-PFFood temperature
Official Wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
PIC unable to provide an irreverssible thermometer for the high temp dishwasher. Provide maintain accessbile .
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
Interior ice machine observed with soils build up interior of multiple chest freezer observed with ice build up. Clean & sanitize 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 problemscriticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
2 food prep sink on site observed without an air gap. PIC to provide detailed plumber report from licensed exterminator on the cost of install of air gap to: inca.prince@boston.gov
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Boston Inspectional Services Department, Apr 22, 2026 · Original Source
Inspection
Dec 15, 2025
Report filed
1 recorded violation
minorCode 590.004/4-201.11-CEquipment and utensils
Official Wording
Equipment and Utensils-Durability and Strength (C)
Inspector’s Notes
Go throgh all your cutting boards and either clean to remove all visible soils or replace with new boards - generally certain boards used more often than others get replaced on an annual basis
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 issuesOfficial record from Boston Inspectional Services Department, Dec 15, 2025 · Original Source
Inspection
Feb 25, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Feb 25, 2025 · Original Source
Inspection
Apr 1, 2024
Report filed
3 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Ensure all food handlers are wearing proper hair restraints when working with foods for the restaurant
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean in between all cooking equipment on the line - exterior of all bulk food stotage bins from visible food spills
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 590.004/4-901.12-CCleaning and sanitizing
Official Wording
Wiping Cloths Air Drying Location (C)
Inspector’s Notes
Discontinue discarding in use wiping cloths on top of food contact surfaces in and around the kitchen - place back inside the sanitizer buckets as discussed
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, Apr 1, 2024 · Original Source
Inspection
Dec 8, 2023
Passed
1 recorded violation
majorCode 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
No asterisks to denote eggs or burgers that can be cooked to order suplly on all menus and online menu's.
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, Dec 8, 2023 · Original Source
Inspection
Nov 27, 2023
Failed
1 recorded violation
majorCode 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
No asterisks to denote eggs or burgers that can be cooked to order suplly on all menus and online menu's.
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, Nov 27, 2023 · Original Source
Inspection
Oct 13, 2023
Passed
3 recorded violations
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
Cold hold of Raw Chicken @ 50f ensure proper cold hold of 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 temperaturemajorCode 590.004/4-301.11-PFFood temperature
Official Wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
1 door flip cold unit running @ 50f ensure proper cold hold of 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 temperatureminorCode 590.006/6-201.12-CFacility maintenance
Official Wording
Floors Walls and Ceilings Utility Lines (C)
Inspector’s Notes
Baffles with carbon build up clean to remove
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Oct 13, 2023 · Original Source
Inspection
Oct 2, 2023
Failed
3 recorded violations
minorCode 590.006/6-201.12-CFacility maintenance
Official Wording
Floors Walls and Ceilings Utility Lines (C)
Inspector’s Notes
Baffles with carbon build up clean to remove
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.
More about building upkeep issuesmajorCode 590.004/4-301.11-PFFood temperature
Official Wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
1 door flip cold unit running @ 50f ensure proper cold hold of 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-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Cold hold of Raw Chicken @ 50f ensure proper cold hold of 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 temperatureOfficial record from Boston Inspectional Services Department, Oct 2, 2023 · Original Source