Inspection
Sep 30, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 30, 2026 · Original Source
Retail Food · Boston, MA
Teele Hall B'Stro
230 Western Av
Last inspected Sep 30, 2026 · View Map ↗ · Compare ↗
Passed
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
- When was Teele Hall B'Stro last inspected?
- The most recent inspection on record was on Sep 30, 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?
- 7 inspections on record, from Oct 12, 2023 to Sep 30, 2026.
- Has Teele Hall B'Stro ever been closed by the health department?
- No closure appears in the 7 inspection records we hold for this business. The earliest is dated Oct 12, 2023.
The Full Inspection History
7 inspectionsInspection
Mar 19, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 19, 2026 · Original Source
Inspection
Oct 23, 2025
Passed
3 recorded violations
criticalCode 590.003/3-501.14-PFood temperature
Official Wording
Cooling (P)
Inspector’s Notes
Cups of soup at 90F in retail refrigerator for unknown time. Discarded by PIC. Ensure cooked foods for grab and go items are cooled correctly.
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 590.003/3-501.17-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 soup 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 temperaturemajorCode 590.006/6-404.11-PFOther
Official Wording
Segregation and Location-Distressed Merchandise (Pf)
Inspector’s Notes
Expired candy bars on retail shelf. Removed by PIC. Monitor best by dates to ensure product rotation.
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 23, 2025 · Original Source
Inspection
Oct 16, 2025
Failed
3 recorded violations
criticalCode 590.003/3-501.14-PFood temperature
Official Wording
Cooling (P)
Inspector’s Notes
Cups of soup at 90F in retail refrigerator for unknown time. Discarded by PIC. Ensure cooked foods for grab and go items are cooled correctly.
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 590.003/3-501.17-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 soup 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 temperaturemajorCode 590.006/6-404.11-PFOther
Official Wording
Segregation and Location-Distressed Merchandise (Pf)
Inspector’s Notes
Expired candy bars on retail shelf. Removed by PIC. Monitor best by dates to ensure product rotation.
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
Nov 5, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Nov 5, 2024 · Original Source
Inspection
Oct 17, 2023
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
Sushi prepared at the main campus in a self service refrigerator at the location at 48F-50F No temperature logs are available at this time to review Properly monitor product temperatures to ensure the product is maintained at 41F or below Product voluntarily discarded at the time of the inspection
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 17, 2023 · Original Source
Inspection
Oct 12, 2023
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
Sushi prepared at the main campus in a self service refrigerator at the location at 48F-50F No temperature logs are available at this time to review Properly monitor product temperatures to ensure the product is maintained at 41F or below Product voluntarily discarded at the time of the inspection
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 12, 2023 · Original Source