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Restaurant
Health Inspections.org

Eating & Drinking · Boston, MA

T D Garden Banner Restaurant

100 Legends Wa

Last inspected Oct 21, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was T D Garden Banner Restaurant last inspected?
The most recent inspection on record was on Oct 21, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
8 inspections on record, from Nov 9, 2023 to Oct 21, 2026.
Has T D Garden Banner Restaurant ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Nov 9, 2023.

The Full Inspection History

8 inspections

Inspection

Oct 21, 2026

Passed

3 recorded violations

majorCode 590.004/4-501.112-PFFood temperature

Official Wording

Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)

Inspector’s Notes

Noted high temp dish machine recorded 198F at the manifold for final rinse.Repair

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 temperature
majorCode 590.006/6-404.11-PFOther

Official Wording

Segregation and Location-Distressed Merchandise (Pf)

Inspector’s Notes

Noted RTE food passed trhe shelf life of 7 days.Voluntary discarded/Monitor and retrain staff

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.006/6-501.110-COther

Official Wording

Using Dressing Rooms and Lockers (C)

Inspector’s Notes

Noted staff personal items stored in the dry storage area.Remove and store in a designated staff lockers

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Oct 21, 2026 · Original Source

Inspection

Oct 14, 2026

Failed

3 recorded violations

majorCode 590.004/4-501.112-PFFood temperature

Official Wording

Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)

Inspector’s Notes

Noted high temp dish machine recorded 198F at the manifold for final rinse.Repair

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 temperature
majorCode 590.006/6-404.11-PFOther

Official Wording

Segregation and Location-Distressed Merchandise (Pf)

Inspector’s Notes

Noted RTE food passed trhe shelf life of 7 days.Voluntary discarded/Monitor and retrain staff

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.006/6-501.110-COther

Official Wording

Using Dressing Rooms and Lockers (C)

Inspector’s Notes

Noted staff personal items stored in the dry storage area.Remove and store in a designated staff lockers

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Oct 14, 2026 · Original Source

Inspection

Nov 12, 2025

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Nov 12, 2025 · Original Source

Inspection

Oct 7, 2025

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Oct 7, 2025 · Original Source

Inspection

Nov 29, 2024

Passed

2 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

Blue cheese dressing at 47F in production unit. Moved to walk in cooler.

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 temperature
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 notation for undercooked product for burger and steak tips. Per PIC items are cooked to order can be ordered undercooked. 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.

More about food kept at an unsafe temperature

Official record from Boston Inspectional Services Department, Nov 29, 2024 · Original Source

Inspection

Nov 7, 2024

Failed

2 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

Blue cheese dressing at 47F in production unit. Moved to walk in cooler.

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 temperature
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 notation for undercooked product for burger and steak tips. Per PIC items are cooked to order can be ordered undercooked. 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.

More about food kept at an unsafe temperature

Official record from Boston Inspectional Services Department, Nov 7, 2024 · Original Source

Inspection

Oct 31, 2024

Not required

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source

Inspection

Nov 9, 2023

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Nov 9, 2023 · Original Source

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