SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Tenoch Mexican last inspected?
The most recent inspection on record was on Oct 13, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 4 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
13 inspections on record, from Jan 3, 2024 to Oct 13, 2026.
Has Tenoch Mexican ever been closed by the health department?
No closure appears in the 13 inspection records we hold for this business. The earliest is dated Jan 3, 2024.
The Full Inspection History
13 inspections
Inspection
Oct 13, 2026
Passed
4 recorded violations
majorCode 590.003/3-602.11-PFFood source and labeling
Official Wording
Food Labels (Pf)
Inspector’s Notes
Grad and go cups of horchata observed missing labels /ingredients/ allergy info. Provide
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Characteristics-Materials for Construction and Repair (C)
Inspector’s Notes
Kitchen shelvings observed line up with aluminum foils/ grad & go cold unit shelvngs observed lined up with carboard. Discontinue
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.
Multiple cold holding unit & hot holding unit observed missing a conspicuous thermometer. 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.
Restroom observed missing employee must wash hands signage. Provide to encourage handwashing by staff
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.
Official record from Boston Inspectional Services Department, Oct 13, 2026 · Original Source
Inspection
Sep 30, 2026
Failed
4 recorded violations
majorCode 590.003/3-602.11-PFFood source and labeling
Official Wording
Food Labels (Pf)
Inspector’s Notes
Grad and go cups of horchata observed missing labels /ingredients/ allergy info. Provide
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Characteristics-Materials for Construction and Repair (C)
Inspector’s Notes
Kitchen shelvings observed line up with aluminum foils/ grad & go cold unit shelvngs observed lined up with carboard. Discontinue
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.
Multiple cold holding unit & hot holding unit observed missing a conspicuous thermometer. 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.
Restroom observed missing employee must wash hands signage. Provide to encourage handwashing by staff
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.
Official record from Boston Inspectional Services Department, Sep 30, 2026 · Original Source
Inspection
Oct 1, 2025
Passed
8 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Post current food safety / allergen awareness certificates on site as discussed
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.
There is a window exhaust fan missing a cover or grate for the the exterior section where the fan is turning - Address immediately
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean all the gaskets inside the freezer / refrigeration units where needed from visible food build up
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.
minorCode 590.006/6-202.12-CEmployee health and hygiene
Official Wording
Heating Ventilation Air Conditioning System Vents (C)
Inspector’s Notes
Clean to remove all visible greased and grime deposits on the fan blades and around the entire perimeter of the window vents in the kitchen
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Clearly identify all designated hand sinks as such " Hand Washing Only "
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.
Official record from Boston Inspectional Services Department, Oct 1, 2025 · Original Source
Inspection
Sep 19, 2025
Failed
8 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Post current food safety / allergen awareness certificates on site as discussed
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.
There is a window exhaust fan missing a cover or grate for the the exterior section where the fan is turning - Address immediately
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean all the gaskets inside the freezer / refrigeration units where needed from visible food build up
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.
minorCode 590.006/6-202.12-CEmployee health and hygiene
Official Wording
Heating Ventilation Air Conditioning System Vents (C)
Inspector’s Notes
Clean to remove all visible greased and grime deposits on the fan blades and around the entire perimeter of the window vents in the kitchen
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Clearly identify all designated hand sinks as such " Hand Washing Only "
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.
Official record from Boston Inspectional Services Department, Sep 19, 2025 · Original Source
Inspection
May 6, 2025
Passed
9 recorded violations
minorCode 590.002/2-304.11-CCleaning and sanitizing
Official Wording
Clean Condition-Outer Clothing (C)
Inspector’s Notes
Change out soiled aprons when there is an accumulation of visible 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.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Staff working with foods
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Set up accordingly at seperate food prep areas
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Shredded cheeses and cut tomatoes and lettuce ar over 50F in the cold holding unit -- keep the door tightly closed when not in use or after use 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.
majorCode 590.004/4-202.11-PFCleaning and sanitizing
Official Wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s Notes
Remove scorned cutting boards where needed and soak overnight to remove stubborn food 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean inside and outside of all refrigeration / freeezer units - cooking equipment and bulk food storage bins from all visible 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.
Window fan is covered in grease and grime - remove from the window and clean to remove all visible grease deposits
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.
Official record from Boston Inspectional Services Department, May 6, 2025 · Original Source
Inspection
Apr 25, 2025
Failed
9 recorded violations
minorCode 590.002/2-304.11-CCleaning and sanitizing
Official Wording
Clean Condition-Outer Clothing (C)
Inspector’s Notes
Change out soiled aprons when there is an accumulation of visible 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.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Staff working with foods
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Set up accordingly at seperate food prep areas
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Shredded cheeses and cut tomatoes and lettuce ar over 50F in the cold holding unit -- keep the door tightly closed when not in use or after use 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.
majorCode 590.004/4-202.11-PFCleaning and sanitizing
Official Wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s Notes
Remove scorned cutting boards where needed and soak overnight to remove stubborn food 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean inside and outside of all refrigeration / freeezer units - cooking equipment and bulk food storage bins from all visible 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.
Window fan is covered in grease and grime - remove from the window and clean to remove all visible grease deposits
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.
Official record from Boston Inspectional Services Department, Apr 25, 2025 · Original Source
Inspection
Mar 18, 2025
Passed
7 recorded violations
minorCode 590.002/2-303.11-CEmployee health and hygiene
Official Wording
Prohibition-Jewelry (C)
Inspector’s Notes
Long bracelets hanging off the wrists of food handler - remove as discussed
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
All food handlers are to wear proper hair restraints - cashier [ only ] does not
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Set up properly
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean the inside and outside of all refrigeration anf freezer units - exterior of all cooking equipment from all 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.
Discontinue placing soiled pots pans and utensils inside the basin of the designated 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.
Official record from Boston Inspectional Services Department, Mar 18, 2025 · Original Source
Inspection
Mar 11, 2025
Failed
7 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Set up properly
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.
minorCode 590.002/2-303.11-CEmployee health and hygiene
Official Wording
Prohibition-Jewelry (C)
Inspector’s Notes
Long bracelets hanging off the wrists of food handler - remove as discussed
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
All food handlers are to wear proper hair restraints - cashier [ only ] does not
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean the inside and outside of all refrigeration anf freezer units - exterior of all cooking equipment from all 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.
Discontinue placing soiled pots pans and utensils inside the basin of the designated 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.
Official record from Boston Inspectional Services Department, Mar 11, 2025 · Original Source
Inspection
Nov 1, 2024
Passed
4 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
PIC on site does not have a current food safety certificate on site / address as we discussed
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.
criticalCode 590.003/3-304.11-PEquipment and utensils
Official Wording
Food Contact with Equipment Utensils and Linens (P)
Inspector’s Notes
Transporting food from their commissary in containers without proper lids on top- address this moving forward to reduce potential contamoination to commercially cooked foods
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Set up accordingly as discussed
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Selling " Ceviche' as a spieal on the menu - need to provide a " consumer advisory " for all foods offered to the consumer undercooked - corrected on site
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, Nov 1, 2024 · Original Source
Inspection
Oct 25, 2024
Failed
4 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
PIC on site does not have a current food safety certificate on site / address as we discussed
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.
criticalCode 590.003/3-304.11-PEquipment and utensils
Official Wording
Food Contact with Equipment Utensils and Linens (P)
Inspector’s Notes
Transporting food from their commissary in containers without proper lids on top- address this moving forward to reduce potential contamoination to commercially cooked foods
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Set up accordingly as discussed
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Selling " Ceviche' as a spieal on the menu - need to provide a " consumer advisory " for all foods offered to the consumer undercooked - corrected on site
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, Oct 25, 2024 · Original Source
Inspection
Jul 26, 2024
Passed
5 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Expired food safety certificate - address as needed
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
All cheeses and cut produce is at 50F in the cooler - keep doors closed on all cold holding units especially when the intense outdoor temperature is in the high 80's and 90's
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s Notes
Replace all compromised gaskets in side refrigeration / freezer unots where needed
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.
majorCode 590.004/4-202.11-PFCleaning and sanitizing
Official Wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s Notes
Replace compromised cutting boards where needed in the kitchen that have deep lacerations
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean interior and exterior of all refrigeration / freezer uits - exterior of all cooking equipment - exterior of all bulk food storage bins - sheving units in the dry foods storage area from all 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.
Official record from Boston Inspectional Services Department, Jul 26, 2024 · Original Source
Inspection
Jul 18, 2024
Failed
5 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Expired food safety certificate - address as needed
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
All cheeses and cut produce is at 50F in the cooler - keep doors closed on all cold holding units especially when the intense outdoor temperature is in the high 80's and 90's
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s Notes
Replace all compromised gaskets in side refrigeration / freezer unots where needed
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.
majorCode 590.004/4-202.11-PFCleaning and sanitizing
Official Wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s Notes
Replace compromised cutting boards where needed in the kitchen that have deep lacerations
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean interior and exterior of all refrigeration / freezer uits - exterior of all cooking equipment - exterior of all bulk food storage bins - sheving units in the dry foods storage area from all 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.