Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Target Store T-3368 last inspected?
The most recent inspection on record was on Feb 10, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Jan 11, 2024 to Feb 10, 2026.
Has Target Store T-3368 ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jan 11, 2024.
The Full Inspection History
4 inspections
Inspection
Feb 10, 2026
Passed
1 recorded violation
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
Observed Egg Salad in the open refrigerator recorded 49F. Repair the refrigeration. COS by the PIC Voluntarily discarded all items.
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.
Official record from Boston Inspectional Services Department, Feb 10, 2026 · Original Source
Inspection
Feb 2, 2026
Failed
1 recorded violation
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
Observed Egg Salad in the open refrigerator recorded 49F. Repair the refrigeration. COS by the PIC Voluntarily discarded all items.
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.