Inspection
Mar 11, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 11, 2026 · Original Source
Retail Food · Boston, MA
Restaurant Associates @ Shad Hall
70 N Harvard St
Last inspected Mar 11, 2026 · View Map ↗ · Compare ↗
Passed
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Restaurant Associates @ Shad Hall last inspected?
- The most recent inspection on record was on Mar 11, 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?
- 4 inspections on record, from May 20, 2024 to Mar 11, 2026.
- Has Restaurant Associates @ Shad Hall 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 20, 2024.
The Full Inspection History
4 inspectionsInspection
Oct 23, 2025
Passed
1 recorded violation
majorCode 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Prepared cups without date marking in retial refrigerator- tuna salad parfaits Ensure all prepared products are dated.
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 23, 2025 · Original Source
Inspection
Oct 16, 2025
Failed
1 recorded violation
majorCode 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Prepared cups without date marking in retial refrigerator- tuna salad parfaits Ensure all prepared products are dated.
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 16, 2025 · Original Source
Inspection
May 20, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, May 20, 2024 · Original Source
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