Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Que Arepa En Tertulias Cafe last inspected?
The most recent inspection on record was on Oct 14, 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?
12 inspections on record, from Jan 3, 2024 to Oct 14, 2026.
Has Que Arepa En Tertulias Cafe ever been closed by the health department?
No closure appears in the 12 inspection records we hold for this business. The earliest is dated Jan 3, 2024.
The Full Inspection History
12 inspections
Inspection
Oct 14, 2026
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood Sticker Observed expired/ Provide updated stickers 10/7/2026 Hood sticker cleaning appointment is schedule for tonight
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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Observed the entire scoop stored with the handle in direct contact with flour Beans Rice. PIC was instructed to store scoops with handle extending out of the food to prevent contamination
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.
Employee beverage observed stored in contact with ice inside icemachine. remove to prevent contamination .(corrected on site)
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.
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Shelving in the warewashing area was observed with rust . Shelving at cooking line was covered with aluminum foil and was soiled./Remove and clean
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.
Dish machine not operating repair to run @ 150f Wash / 180f Rinse
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood Sticker Observed expired/ Provide updated stickers 10/7/2026 Hood sticker cleaning appointment is schedule for tonight
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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Observed the entire scoop stored with the handle in direct contact with flour Beans Rice. PIC was instructed to store scoops with handle extending out of the food to prevent contamination
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.
Employee beverage observed stored in contact with ice inside icemachine. remove to prevent contamination .(corrected on site)
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.
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Shelving in the warewashing area was observed with rust . Shelving at cooking line was covered with aluminum foil and was soiled./Remove and clean
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.
Dish machine not operating repair to run @ 150f Wash / 180f Rinse
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood Sticker Observed expired/ Provide updated stickers
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, Sep 30, 2026 · Original Source
Inspection
Jan 27, 2026
Passed
5 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
Beef 48F Shrimp 46F / Items prepped this morning and stored in reach in / reach in is next to the grill ice is suggested under the top reach in containers to help keep cool. Items brought to walk in to cool back down / Provide 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.
Proivde thermomter inside the reach in unit next to the grill
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s Notes
Rinse gauge onn dish machine showing "E" in place of temperature unable to verify final rinse temperature / Repair Provide an irreversible temperature for the high temp dish machine 3 bay sink can be used until final rinse temperature can be verified
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 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Provide test kits for chlorine used in 3 bay sink / Sanitizer buckets
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.
Hood tags expired in December 25 / Contact hood cleaning company ASAP
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.
Official record from Boston Inspectional Services Department, Jan 27, 2026 · Original Source
Inspection
Jan 14, 2026
Failed
5 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
Beef 48F Shrimp 46F / Items prepped this morning and stored in reach in / reach in is next to the grill ice is suggested under the top reach in containers to help keep cool. Items brought to walk in to cool back down / Provide 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.
Proivde thermomter inside the reach in unit next to the grill
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s Notes
Rinse gauge onn dish machine showing "E" in place of temperature unable to verify final rinse temperature / Repair Provide an irreversible temperature for the high temp dish machine 3 bay sink can be used until final rinse temperature can be verified
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 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Provide test kits for chlorine used in 3 bay sink / Sanitizer buckets
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.
Hood tags expired in December 25 / Contact hood cleaning company ASAP
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.
Official record from Boston Inspectional Services Department, Jan 14, 2026 · Original Source
Inspection
May 29, 2025
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood Vent Sticker expired. Provide a current one.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping clothes stored soiled on the counters. Store properly in anitizer solution.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Observed employee washing and rinsing at the same time without setting up three bay sink and without sanitizing step.Three Bay sink observed filled with soiled dishes. Provide proper warewashing wash/rinse/sanitize.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
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
Slicer soiled with encrusted food debris. 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Shelves at warewashing area soiled. Shelves at cooking line covered with aluminum and soiled. Exterior of fryolators soiled. Clean all 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.
Observed rear door wide-open without screen allowing flies in the prep/storage area. Provide a screen door or mantain closed all the time.
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.
Handsink at serving line/coffee station without signage. Provide.
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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Floor under and around cooking line soiled. Clean properlly.
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood Vent Sticker expired. Provide a current one.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping clothes stored soiled on the counters. Store properly in anitizer solution.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Observed employee washing and rinsing at the same time without setting up three bay sink and without sanitizing step.Three Bay sink observed filled with soiled dishes. Provide proper warewashing wash/rinse/sanitize.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
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
Slicer soiled with encrusted food debris. 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Shelves at warewashing area soiled. Shelves at cooking line covered with aluminum and soiled. Exterior of fryolators soiled. Clean all 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.
Observed rear door wide-open without screen allowing flies in the prep/storage area. Provide a screen door or mantain closed all the time.
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.
Handsink at serving line/coffee station without signage. Provide.
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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Floor under and around cooking line soiled. Clean properlly.
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood Vent Sticker expired. Provide a current one.
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, May 12, 2025 · Original Source
Inspection
Oct 11, 2024
Passed
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official Wording
Controlling Pests (C)
Inspector’s Notes
Pest control company scheduled to inspect next week. Provid an IPM report
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping xloths soiled and stored on counters. Clean properly or change wiping cloths store in sanitizer solution.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Several containers with prepared without date marking inside walk-in unit. Provide.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No max temp irreversible thermometer on site. Provide.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Three Bay Sink piled up with soiled dishes (large containers) and not set up. Perform proper warewashing all the time.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Exerior of cooking line equipment and shelves in the cooking line/prep area soiled.Clean 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.
Handsink at warewashing area without soap. Provide
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.
Pest control company scheduled to inspect next week. Provid an IPM report
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Large amount of rodent-like droppings observed at lower level storage area. Provide an ipm report from a licensed exterminator.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Floor at storage area soiled. Floor under and around cooking line and under shelves at prep area soiled. Clean all 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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood Vent with expired sticker provide current one.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping xloths soiled and stored on counters. Clean properly or change wiping cloths store in sanitizer solution.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Several containers with prepared without date marking inside walk-in unit. Provide.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No max temp irreversible thermometer on site. Provide.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Three Bay Sink piled up with soiled dishes (large containers) and not set up. Perform proper warewashing all the time.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Exerior of cooking line equipment and shelves in the cooking line/prep area soiled.Clean 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.
Handsink at warewashing area without soap. Provide
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.
Large amount of rodent-like droppings observed at lower level storage area. Provide an ipm report from a licensed exterminator.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Floor at storage area soiled. Floor under and around cooking line and under shelves at prep area soiled. Clean all 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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood Vent with expired sticker provide current one.
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.