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 Oyster Bar last inspected?
The most recent inspection on record was on Jun 9, 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?
13 inspections on record, from Sep 27, 2023 to Jun 9, 2026.
Has The Oyster Bar ever been closed by the health department?
No closure appears in the 13 inspection records we hold for this business. The earliest is dated Sep 27, 2023.
The Full Inspection History
13 inspections
Inspection
Jun 9, 2026
Passed
1 recorded violation
criticalCode 590.004/4-501.114-PChemicals
Official Wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Low temp dish machine recorded 0PPM with the test strip.Repair
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Official record from Boston Inspectional Services Department, Jun 9, 2026 · Original Source
Inspection
May 28, 2026
Failed (extension granted)
1 recorded violation
criticalCode 590.004/4-501.114-PChemicals
Official Wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Low temp dish machine recorded 0PPM with the test strip.Repair
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Official record from Boston Inspectional Services Department, May 28, 2026 · Original Source
Inspection
May 22, 2026
Failed (extension granted)
1 recorded violation
criticalCode 590.004/4-501.114-PChemicals
Official Wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Low temp dish machine recorded 0PPM with the test strip.Repair
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Official record from Boston Inspectional Services Department, May 22, 2026 · Original Source
Inspection
May 14, 2026
Failed (extension granted)
2 recorded violations
criticalCode 590.004/4-501.114-PChemicals
Official Wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Low temp dish machine recorded 0PPM with the test strip.Repair
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Noted walkin refrigerator floors heavily soiled.Clean with frequency Rust build up on the wall in the walkin.Remove/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.
Official record from Boston Inspectional Services Department, May 14, 2026 · Original Source
Inspection
May 7, 2026
Failed
2 recorded violations
criticalCode 590.004/4-501.114-PChemicals
Official Wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Low temp dish machine recorded 0PPM with the test strip.Repair
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Noted walkin refrigerator floors heavily soiled.Clean with frequency Rust build up on the wall in the walkin.Remove/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.
Official record from Boston Inspectional Services Department, May 7, 2026 · Original Source
Inspection
Dec 10, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Dec 10, 2025 · Original Source
Inspection
Sep 2, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 2, 2025 · Original Source
Inspection
Dec 13, 2024
Passed
1 recorded violation
criticalCode 590.003/3-501.14-PFood temperature
Official Wording
Cooling (P)
Inspector’s Notes
Clam Chowder @ 45f made 12/3/24 ensure proper cooling is being done for all cooked and cooled products. Manager had employee reheat product at time of 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.
Official record from Boston Inspectional Services Department, Dec 13, 2024 · Original Source
Inspection
Dec 4, 2024
Failed
1 recorded violation
criticalCode 590.003/3-501.14-PFood temperature
Official Wording
Cooling (P)
Inspector’s Notes
Clam Chowder @ 45f made 12/3/24 ensure proper cooling is being done for all cooked and cooled products. Manager had employee reheat product at time of 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.
Official record from Boston Inspectional Services Department, Dec 4, 2024 · Original Source
Inspection
Sep 16, 2024
Passed
1 recorded violation
majorCode 590.003/3-203.12-PFFacility maintenance
Official Wording
Shell stock Maintaining Identification (Pf)
Inspector’s Notes
Tags for Oysters and Cherrystones not dated with last sold ensure for all tags
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, Sep 16, 2024 · Original Source
Inspection
Aug 28, 2024
Failed
1 recorded violation
majorCode 590.003/3-203.12-PFFacility maintenance
Official Wording
Shell stock Maintaining Identification (Pf)
Inspector’s Notes
Tags for Oysters and Cherrystones not dated with last sold ensure for all tags
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.