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Eating & Drinking · Boston, MA

The Oceanaire Seafood Room

40 Court St

Last inspected Nov 5, 2026 · View Map ↗ · Compare ↗

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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was The Oceanaire Seafood Room last inspected?
The most recent inspection on record was on Nov 5, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 6 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
9 inspections on record, from Jan 3, 2024 to Nov 5, 2026.
Has The Oceanaire Seafood Room ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated Jan 3, 2024.

The Full Inspection History

9 inspections

Inspection

Nov 5, 2026

Passed

6 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

Noted haddock stored in the refrigerator on the cookline recorded 51F. Monitor the temperature of the product. Product moved to the walkin refrigertaion.

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
minorCode 590.004/4-501.11-CEquipment and utensils

Official Wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s Notes

Noted upright refrigerator on the cookline recorded 59F.Repair

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.

More about equipment or utensil issues
majorCode 590.006/6-301.11-PFHandwashing

Official Wording

Handwashing Cleanser Availability (Pf)

Inspector’s Notes

Noted no hand soap at the bar hand sink near the dish machine.Provide

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 problems
majorCode 590.006/6-301.12-PFOther

Official Wording

Hand Drying Provision (Pf)

Inspector’s Notes

Provide single use paper towels at the hand sink near the dish machine at the bar.

In Plain English

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

More about other finding
majorCode 590.006/6-404.11-PFOther

Official Wording

Segregation and Location-Distressed Merchandise (Pf)

Inspector’s Notes

Noted several RTE foods in the walkin passed the shelf life.Discard and retrain staff to monitor the expiration dates on the product daily

In Plain English

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

More about other finding
minorCode 590.006/6-501.11-CFacility maintenance

Official Wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s Notes

Missing ceiling tile above the ice machine.Repair. Noted small part of the wall near the hot water tapped with ductape.Remove and 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 issues

Official record from Boston Inspectional Services Department, Nov 5, 2026 · Original Source

Inspection

Oct 29, 2026

Failed

6 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

Noted haddock stored in the refrigerator on the cookline recorded 51F. Monitor the temperature of the product. Product moved to the walkin refrigertaion.

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
minorCode 590.004/4-501.11-CEquipment and utensils

Official Wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s Notes

Noted upright refrigerator on the cookline recorded 59F.Repair

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.

More about equipment or utensil issues
majorCode 590.006/6-301.11-PFHandwashing

Official Wording

Handwashing Cleanser Availability (Pf)

Inspector’s Notes

Noted no hand soap at the bar hand sink near the dish machine.Provide

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 problems
majorCode 590.006/6-301.12-PFOther

Official Wording

Hand Drying Provision (Pf)

Inspector’s Notes

Provide single use paper towels at the hand sink near the dish machine at the bar.

In Plain English

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

More about other finding
majorCode 590.006/6-404.11-PFOther

Official Wording

Segregation and Location-Distressed Merchandise (Pf)

Inspector’s Notes

Noted several RTE foods in the walkin passed the shelf life.Discard and retrain staff to monitor the expiration dates on the product daily

In Plain English

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

More about other finding
minorCode 590.006/6-501.11-CFacility maintenance

Official Wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s Notes

Missing ceiling tile above the ice machine.Repair. Noted small part of the wall near the hot water tapped with ductape.Remove and 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 issues

Official record from Boston Inspectional Services Department, Oct 29, 2026 · Original Source

Inspection

Feb 18, 2026

Passed

3 recorded violations

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

Missing a disclosure on the raw and undercooked menu items on the Bar menu.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
minorCode 590.005/5-501.115-CFacility maintenance

Official Wording

Maintaining Refuse Areas and Enclosures (C)

Inspector’s Notes

Noted heavy grease on the floor near the grease containers in the trash area.Clean to prevent pest activity.

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 issues
majorCode 590.006/6-501.111-PFPests

Official Wording

Controlling Pests (Pf)

Inspector’s Notes

Noted small roach near the 3 bay sink.Provide a detail pest report

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Boston Inspectional Services Department, Feb 18, 2026 · Original Source

Inspection

Feb 5, 2026

Failed (extension granted)

10 recorded violations

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

Missing a disclosure on the raw and undercooked menu items on the Bar menu.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
minorCode 590.003/3-304.13-CEquipment and utensils

Official Wording

Linens and Napkins Use Limitations (C)

Inspector’s Notes

Noted linens and paper towels in contact with food.Discontinue

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.

More about equipment or utensil issues
majorCode 590.004/4-204.115-PFFood temperature

Official Wording

Warewashing Machines Temperature Measuring Devices (Pf)

Inspector’s Notes

Repair the wash gauge on the dish machine in the kitchen

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 590.004/4-302.13-PFFood temperature

Official Wording

Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)

Inspector’s Notes

Provide irreversible thermometer for the high temp dish machine in the kitchen area.

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
minorCode 590.004/4-501.12-COther

Official Wording

Cutting Surfaces (C)

Inspector’s Notes

Noted several cutting boards heavily scored/scratched.Replace or Resurface

In Plain English

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

More about other finding
majorCode 590.005/5-203.11-PFHandwashing

Official Wording

Handwashing Sinks-Numbers and Capacities (Pf)

Inspector’s Notes

Noted only one hand sink available at the bar.Provide/Convert dump sink as a hand sink with sign/paper towels/soap

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 problems
minorCode 590.005/5-501.115-CFacility maintenance

Official Wording

Maintaining Refuse Areas and Enclosures (C)

Inspector’s Notes

Noted heavy grease on the floor near the grease containers in the trash area.Clean to prevent pest activity.

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 issues
majorCode 590.006/6-404.11-PFOther

Official Wording

Segregation and Location-Distressed Merchandise (Pf)

Inspector’s Notes

Noted few expired prepared food items in the walkin.Remove and monitor

In Plain English

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

More about other finding
majorCode 590.006/6-501.111-PFPests

Official Wording

Controlling Pests (Pf)

Inspector’s Notes

Noted small roach near the 3 bay sink.Provide a detail pest report

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects
minorCode 590.006/6-501.11-CFacility maintenance

Official Wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s Notes

Noted several air vents in the kitchen and prep area with rust and peeling paint.Clean

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 issues

Official record from Boston Inspectional Services Department, Feb 5, 2026 · Original Source

Inspection

Jan 29, 2026

Failed

10 recorded violations

minorCode 590.003/3-304.13-CEquipment and utensils

Official Wording

Linens and Napkins Use Limitations (C)

Inspector’s Notes

Noted linens and paper towels in contact with food.Discontinue

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.

More about equipment or utensil issues
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

Missing a disclosure on the raw and undercooked menu items on the Bar menu.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
majorCode 590.004/4-204.115-PFFood temperature

Official Wording

Warewashing Machines Temperature Measuring Devices (Pf)

Inspector’s Notes

Repair the wash gauge on the dish machine in the kitchen

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 590.004/4-302.13-PFFood temperature

Official Wording

Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)

Inspector’s Notes

Provide irreversible thermometer for the high temp dish machine in the kitchen area.

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
minorCode 590.004/4-501.12-COther

Official Wording

Cutting Surfaces (C)

Inspector’s Notes

Noted several cutting boards heavily scored/scratched.Replace or Resurface

In Plain English

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

More about other finding
majorCode 590.005/5-203.11-PFHandwashing

Official Wording

Handwashing Sinks-Numbers and Capacities (Pf)

Inspector’s Notes

Noted only one hand sink available at the bar.Provide/Convert dump sink as a hand sink with sign/paper towels/soap

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 problems
minorCode 590.005/5-501.115-CFacility maintenance

Official Wording

Maintaining Refuse Areas and Enclosures (C)

Inspector’s Notes

Noted heavy grease on the floor near the grease containers in the trash area.Clean to prevent pest activity. Decluter or remove unnecessary items from the trash area and the utility room to prevent harborage of pests

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 issues
majorCode 590.006/6-404.11-PFOther

Official Wording

Segregation and Location-Distressed Merchandise (Pf)

Inspector’s Notes

Noted few expired prepared food items in the walkin.Remove and monitor

In Plain English

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

More about other finding
majorCode 590.006/6-501.111-PFPests

Official Wording

Controlling Pests (Pf)

Inspector’s Notes

Noted small roach near the 3 bay sink.Provide a detail pest report

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects
minorCode 590.006/6-501.11-CFacility maintenance

Official Wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s Notes

Noted several air vents in the kitchen and prep area with rust and peeling paint.Clean

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 issues

Official record from Boston Inspectional Services Department, Jan 29, 2026 · Original Source

Inspection

Oct 29, 2025

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Oct 29, 2025 · Original Source

Inspection

Aug 21, 2024

Passed

1 recorded violation

criticalCode 590.004/4-602.11-PCleaning and sanitizing

Official Wording

Equipment Food-Contact Surfaces and Utensils-Frequency (P)

Inspector’s Notes

Interior of Ice machines with mold like build up clean to remove

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 problems

Official record from Boston Inspectional Services Department, Aug 21, 2024 · Original Source

Inspection

Aug 14, 2024

Failed

1 recorded violation

criticalCode 590.004/4-602.11-PCleaning and sanitizing

Official Wording

Equipment Food-Contact Surfaces and Utensils-Frequency (P)

Inspector’s Notes

Interior of Ice machines with mold like build up clean to remove

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 problems

Official record from Boston Inspectional Services Department, Aug 14, 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

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