Inspection
Nov 2, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Nov 2, 2026 · Original Source
Eating & Drinking · Boston, MA
Tangierino/The Boston Cigar Club
83 Main St
Last inspected Nov 2, 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 Tangierino/The Boston Cigar Club last inspected?
- The most recent inspection on record was on Nov 2, 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?
- 13 inspections on record, from Oct 4, 2023 to Nov 2, 2026.
- Has Tangierino/The Boston Cigar Club ever been closed by the health department?
- No closure appears in the 13 inspection records we hold for this business. The earliest is dated Oct 4, 2023.
The Full Inspection History
13 inspectionsInspection
Aug 21, 2026
Failed (extension granted)
2 recorded violations
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
Food prep sink observed directo to waste. Missing air gap. Provide provide detailed plumbers report on the cost of install of a food prep sink to: nca.prince@boston.gov *** If food prep sink is installed prior to the compliance inspection: A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled Air gap was installed. Restaurant side in full remodel .
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 problemsminorCode 590.006/6-301.13-CHandwashing
Official Wording
Handwashing Aids and Devices Use Restrictions (C)
Inspector’s Notes
Observed food prep sink supplied with handwashing soap & paper towel . Remove
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Aug 21, 2026 · Original Source
Inspection
Aug 8, 2026
Passed
2 recorded violations
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Remove all standing water Clean/sanitize/disinfect the location throughout(sprinkler discharge )
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 problemsmajorCode 590.008/8-404.11-PFOther
Official Wording
(A) Ceasing Operations and Reporting (Pf)
Inspector’s Notes
Head of sprinkler discharged while remodeling work was taking place by plumber on site. Discontinue operation BFD was on site
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Aug 8, 2026 · Original Source
Inspection
Aug 8, 2026
Voluntarily closed
2 recorded violations
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Remove all standing water Clean/sanitize/disinfect the location throughout(sprinkler discharge )
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 problemsmajorCode 590.008/8-404.11-PFOther
Official Wording
(A) Ceasing Operations and Reporting (Pf)
Inspector’s Notes
Head of sprinkler discharged while remodeling work was taking place by plumber on site. Discontinue operation BFD was on site
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Aug 8, 2026 · Original Source
Inspection
Aug 6, 2026
Failed
2 recorded violations
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
Food prep sink observed directo to waste. Missing air gap. Provide provide detailed plumbers report on the cost of install of a food prep sink to: nca.prince@boston.gov *** If food prep sink is installed prior to the compliance inspection: A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled
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 problemsminorCode 590.006/6-301.13-CHandwashing
Official Wording
Handwashing Aids and Devices Use Restrictions (C)
Inspector’s Notes
Observed food prep sink supplied with handwashing soap & paper towel . Remove
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Aug 6, 2026 · Original Source
Inspection
Nov 18, 2025
Passed
1 recorded violation
majorCode 590.004/4-204.115-PFFood temperature
Official Wording
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s Notes
Noted High temp dish machine wash gauge broken.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 temperatureOfficial record from Boston Inspectional Services Department, Nov 18, 2025 · Original Source
Inspection
Oct 22, 2025
Failed (extension granted)
6 recorded violations
majorCode 590.004/4-204.115-PFFood temperature
Official Wording
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s Notes
Noted High temp dish machine wash gauge broken.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 temperaturemajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Provide Irreversible thermometer for the high temp. dish machine.
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 problemsmajorCode 590.005/5-205.11-PFHandwashing
Official Wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
A drain pipe draining into the hand sink at the bar.Remove
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.
More about handwashing problemsminorCode 590.006/6-301.14-CHandwashing
Official Wording
Handwashing Signage (C)
Inspector’s Notes
Provide hand washing sign at the bar hand sink.
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.
More about handwashing problemsminorCode 590.006/6-501.11-CFacility maintenance
Official Wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Missing ceiling tiles near the beer walkin.Repair
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 issuesminorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Heavy build up under the equipment at the bar.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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Oct 22, 2025 · Original Source
Inspection
Oct 17, 2025
Failed
6 recorded violations
majorCode 590.004/4-204.115-PFFood temperature
Official Wording
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s Notes
Noted High temp dish machine wash gauge broken.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 temperaturemajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Provide Irreversible thermometer for the high temp. dish machine.
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 problemsmajorCode 590.005/5-205.11-PFHandwashing
Official Wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
A drain pipe draining into the hand sink at the bar.Remove
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.
More about handwashing problemsminorCode 590.006/6-301.14-CHandwashing
Official Wording
Handwashing Signage (C)
Inspector’s Notes
Provide hand washing sign at the bar hand sink.
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.
More about handwashing problemsminorCode 590.006/6-501.11-CFacility maintenance
Official Wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Missing ceiling tiles near the beer walkin.Repair
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 issuesminorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Heavy build up under the equipment at the bar.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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Oct 17, 2025 · Original Source
Inspection
Oct 16, 2025
Passed
7 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Epired food safety certificate -missing the allergen awareness for tis person as well - Address
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Set up sanitizing buckets accordingly
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 problemsmajorCode 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
New additions to the menu are miising the proper consumer advisory - post as discussed
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 590.004/4-101.17-COther
Official Wording
Wood Use Limitation (C)
Inspector’s Notes
Discard all wooden spatulas and spoons with burnt edges and splintered edges - wood should be limited for use as the mentioned in the food code
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-202.11-PFCleaning and sanitizing
Official Wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s Notes
Remove all cutting boards with deep lacerations that cannot be cleaned and sanitzed properly moving forward
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 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean the exterior of all cooking equipment in the kitchen -all bulk food storage bins - all freezer / refrigeration units and shelving un der prep tables from visible food spills stains and soils
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 590.004/4-603.12-COther
Official Wording
Preclearing (C)
Inspector’s Notes
Ensure to remove all heave food deposits before washing pots ans pand - do not leave food inside pots overnight as this can result in a rodent issue
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Oct 16, 2025 · 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
Oct 16, 2024
Failed
7 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Epired food safety certificate -missing the allergen awareness for tis person as well - Address
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Set up sanitizing buckets accordingly
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 problemsmajorCode 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
New additions to the menu are miising the proper consumer advisory - post as discussed
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 590.004/4-101.17-COther
Official Wording
Wood Use Limitation (C)
Inspector’s Notes
Discard all wooden spatulas and spoons with burnt edges and splintered edges - wood should be limited for use as the mentioned in the food code
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-202.11-PFCleaning and sanitizing
Official Wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s Notes
Remove all cutting boards with deep lacerations that cannot be cleaned and sanitzed properly moving forward
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 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean the exterior of all cooking equipment in the kitchen -all bulk food storage bins - all freezer / refrigeration units and shelving un der prep tables from visible food spills stains and soils
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 590.004/4-603.12-COther
Official Wording
Preclearing (C)
Inspector’s Notes
Ensure to remove all heave food deposits before washing pots ans pand - do not leave food inside pots overnight as this can result in a rodent issue
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Oct 16, 2024 · Original Source
Inspection
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
Inspection
Oct 4, 2023
Passed
1 recorded violation
majorCode 590.004/4-301.11-PFFood temperature
Official Wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
2 cold units in kitchen not operating repair to run 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 4, 2023 · Original Source