Inspection
Oct 7, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 7, 2026 · Original Source
Eating & Drinking · Boston, MA
Warehouse Bar & Grille
40 Broad St
Last inspected Oct 7, 2026 · View Map ↗ · Compare ↗
Passed
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Warehouse Bar & Grille last inspected?
- The most recent inspection on record was on Oct 7, 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?
- 12 inspections on record, from Oct 31, 2024 to Oct 7, 2026.
- Has Warehouse Bar & Grille ever been closed by the health department?
- No closure appears in the 12 inspection records we hold for this business. The earliest is dated Oct 31, 2024.
The Full Inspection History
12 inspectionsInspection
Sep 30, 2026
Report filed
1 recorded violation
minorCode 590.003/3-307.11-CContamination
Official Wording
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
Bottle of water observed stored in ice bin. Removed.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Boston Inspectional Services Department, Sep 30, 2026 · Original Source
Inspection
Apr 21, 2026
Passed
3 recorded violations
majorCode 590.005/5-205.11-PFHandwashing
Official Wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Bar hand sink observed with bottles inside sink. Warewash hand sink observed with frozen beef being thawed inside. Discontinue. Ensure hand sinks are only for hand washing.
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 problemsminorCode 590.006/6-202.11-CFacility maintenance
Official Wording
Light Bulbs Protective Shielding (C)
Inspector’s Notes
Damaged light sheild in trash room. 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 issuesmajorCode 590.007/7-102.11-PFOther
Official Wording
Common Name-Working Containers (Pf)
Inspector’s Notes
Chemical spray bottles observed without label. Provide.
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, Apr 21, 2026 · Original Source
Inspection
Apr 13, 2026
Failed
3 recorded violations
majorCode 590.005/5-205.11-PFHandwashing
Official Wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Bar hand sink observed with bottles inside sink. Warewash hand sink observed with frozen beef being thawed inside. Discontinue. Ensure hand sinks are only for hand washing.
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 problemsminorCode 590.006/6-202.11-CFacility maintenance
Official Wording
Light Bulbs Protective Shielding (C)
Inspector’s Notes
Damaged light sheild in trash room. 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 issuesmajorCode 590.007/7-102.11-PFOther
Official Wording
Common Name-Working Containers (Pf)
Inspector’s Notes
Chemical spray bottles observed without label. Provide.
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, Apr 13, 2026 · Original Source
Inspection
Dec 18, 2025
Passed
2 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Pipe below dishmachine observed leaking. Repair. 12/4/2025 on compliance visit Ecolab technician placed an order for the booster tank to replacing it.
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 issuesminorCode 590.006/6-501.111-CPests
Official Wording
Controlling Pests (C)
Inspector’s Notes
Mise dropping observed in warewashing area under the chemical shelving on the floor near the dishmachine / clean to remove./ Provide a detailed licensed exterminator’s report to keila.depina@boston.gov 12.2.2025 Advanced pest solutions was on site 11.25.25 found few dropping in kitchen> Provide the most updated IPM report *** Daily visit and report from licensed exterminator recommended until issue is resolved
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 insectsOfficial record from Boston Inspectional Services Department, Dec 18, 2025 · Original Source
Inspection
Dec 4, 2025
Failed (extension granted)
14 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Observed employee without hair restraints / provide proper hair restraints for all food prep workers
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.
More about employee hygiene or health policy issuesminorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Bulk foods/rice Flour/provide proper scoop with handle for bulk food bin.Portion cup observed in use to dispense foods from bulks. Discontinue and provide scoop with handle to prevent contamination by hands
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 issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
observed soiled wiping cloths on the counter/properly store all wiping cloths in a sanitizing solution at the required 200ppm
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 problemsminorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Observed food stored inside open cans. Discussed with PIC to remove foods from open can and store in food grade containers. ( corrected on site) Multiple containers with cooked bacon uncovered in walk-in unit. Cover to prevent potential contamination. ( corrected on site)
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationmajorCode 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Reach in Unit and walk-in unit / Properly date mark all ready to eat foods( rice cucumber) Provide made/discard date to all food prepped before storing in the refrigerator
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 temperaturecriticalCode 590.003/3-501.18-PFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)
Inspector’s Notes
walk-in and reach in unit observed pickles red onions with a prep date of 11/6/25 . Use the product within 7 days
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 590.004/4-204.115-PFFood temperature
Official Wording
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s Notes
No temperature measuring devices for dishmachine :Provide an irreversible thermometer to high temp dishmachine or 160 thermal strips
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 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
clean and sanitize the interior of the ice machine to remove possible mold-like substance. clean and sanitize can opener blade to remove heavy 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.
More about cleaning or sanitizing problemsmajorCode 590.005/5-203.11-PFHandwashing
Official Wording
Handwashing Sinks-Numbers and Capacities (Pf)
Inspector’s Notes
The handsink in the kitchen was blocked with trash can. Remove items and provide access to handsink. (There was a handsink in the coffee station that was accessible and stocked where the employee could wash their hands). (Corrected on site)
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 problemsminorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Pipe below dishmachine observed leaking. Repair. 12/4/2025 on compliance visit Ecolab technician placed an order for the booster tank to replacing it.
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 issuesminorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Clean the floor under/around the dishmachine & machine to remove soils and debris. Clean the floor under the dishmachine to remove stagnant water.
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 problemsmajorCode 590.006/6-301.11-PFHandwashing
Official Wording
Handwashing Cleanser Availability (Pf)
Inspector’s Notes
Both handsink at the bar observed without soap. Provide and maintain (Corrected on site)
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 problemsminorCode 590.006/6-501.111-CPests
Official Wording
Controlling Pests (C)
Inspector’s Notes
Mise dropping observed in warewashing area under the chemical shelving on the floor near the dishmachine / clean to remove./ Provide a detailed licensed exterminator’s report to keila.depina@boston.gov 12.2.2025 Advanced pest solutions was on site 11.25.25 found few dropping in kitchen> Provide the most updated IPM report *** Daily visit and report from licensed exterminator recommended until issue is resolved
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 insectsminorCode 590.007/7-209.11-COther
Official Wording
Storage-Other Personal Care Items (C)
Inspector’s Notes
Employee's belongings were observed in the dry storage shelving. Povide proper storage racks for employee's belongings
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, Dec 4, 2025 · Original Source
Inspection
Nov 26, 2025
Failed
14 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Observed employee without hair restraints / provide proper hair restraints for all food prep workers
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.
More about employee hygiene or health policy issuesminorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Bulk foods/rice Flour/provide proper scoop with handle for bulk food bin.Portion cup observed in use to dispense foods from bulks. Discontinue and provide scoop with handle to prevent contamination by hands
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 issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
observed soiled wiping cloths on the counter/properly store all wiping cloths in a sanitizing solution at the required 200ppm
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 problemsminorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Observed food stored inside open cans. Discussed with PIC to remove foods from open can and store in food grade containers. ( corrected on site) Multiple containers with cooked bacon uncovered in walk-in unit. Cover to prevent potential contamination. ( corrected on site)
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationmajorCode 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Reach in Unit and walk-in unit / Properly date mark all ready to eat foods( rice cucumber) Provide made/discard date to all food prepped before storing in the refrigerator
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 temperaturecriticalCode 590.003/3-501.18-PFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)
Inspector’s Notes
walk-in and reach in unit observed pickles red onions with a prep date of 11/6/25 . Use the product within 7 days
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 590.004/4-204.115-PFFood temperature
Official Wording
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s Notes
No temperature measuring devices for dishmachine :Provide an irreversible thermometer to high temp dishmachine or 160 thermal strips
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 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
clean and sanitize the interior of the ice machine to remove possible mold-like substance. clean and sanitize can opener blade to remove heavy 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.
More about cleaning or sanitizing problemsmajorCode 590.005/5-203.11-PFHandwashing
Official Wording
Handwashing Sinks-Numbers and Capacities (Pf)
Inspector’s Notes
The handsink in the kitchen was blocked with trash can. Remove items and provide access to handsink. (There was a handsink in the coffee station that was accessible and stocked where the employee could wash their hands). (Corrected on site)
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 problemsminorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Pipe below dishmachine observed leaking. 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 issuesminorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Clean the floor under/around the dishmachine & machine to remove soils and debris. Clean the floor under the dishmachine to remove stagnant water.
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 problemsmajorCode 590.006/6-301.11-PFHandwashing
Official Wording
Handwashing Cleanser Availability (Pf)
Inspector’s Notes
Both handsink at the bar observed without soap. Provide and maintain (Corrected on site)
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 problemsminorCode 590.006/6-501.111-CPests
Official Wording
Controlling Pests (C)
Inspector’s Notes
Mise dropping observed in warewashing area under the chemical shelving on the floor near the dishmachine / clean to remove./ Provide a detailed licensed exterminator’s report to keila.depina@boston.gov
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 insectsminorCode 590.007/7-209.11-COther
Official Wording
Storage-Other Personal Care Items (C)
Inspector’s Notes
Employee's belongings were observed in the dry storage shelving. Povide proper storage racks for employee's belongings
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, Nov 26, 2025 · Original Source
Inspection
Aug 13, 2025
Passed
1 recorded violation
minorCode 590.006/6-201.16-CFacility maintenance
Official Wording
Wall and Ceiling Coverings and Coatings (C)
Inspector’s Notes
There is an an unfinished ceiling above the bar. Provide a ceiling that is smooth cleanable and durable.
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 issuesOfficial record from Boston Inspectional Services Department, Aug 13, 2025 · Original Source
Inspection
Jun 25, 2025
Failed (extension granted)
6 recorded violations
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official Wording
Eating Drinking or Using Tobacco (C)
Inspector’s Notes
Employees are eating lunch in the kitchen. Provide an area for employees to eat out of 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.
More about employee hygiene or health policy issuesmajorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No kit available. Provide
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 problemsmajorCode 590.002(B)/2-102.11-PFOther
Official Wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s Notes
The manager's certificate has expired. Provide up to date certified food manager and allergen trained manager.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-501.16-P1Food temperature
Official Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
The rice on the steam table is 89F. The chef said the rice just came out of the other steam table but that rice was 143F. Provide proper hot holding of 135F or above (the manager discarded the rice)
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 temperaturecriticalCode 590.003/3-501.18-PFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)
Inspector’s Notes
There are pickled onions in the walk-in with a prep date of 5/20/25 and salad dressings from May. Use the product within 7 days.
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 temperatureminorCode 590.006/6-201.16-CFacility maintenance
Official Wording
Wall and Ceiling Coverings and Coatings (C)
Inspector’s Notes
There is an an unfinished ceiling above the bar. Provide a ceiling that is smooth cleanable and durable.
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 issuesOfficial record from Boston Inspectional Services Department, Jun 25, 2025 · Original Source
Inspection
Jun 11, 2025
Failed
6 recorded violations
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official Wording
Eating Drinking or Using Tobacco (C)
Inspector’s Notes
Employees are eating lunch in the kitchen. Provide an area for employees to eat out of 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.
More about employee hygiene or health policy issuesmajorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No kit available. Provide
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 problemsmajorCode 590.002(B)/2-102.11-PFOther
Official Wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s Notes
The manager's certificate has expired. Provide up to date certified food manager and allergen trained manager.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-501.16-P1Food temperature
Official Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
The rice on the steam table is 89F. The chef said the rice just came out of the other steam table but that rice was 143F. Provide proper hot holding of 135F or above (the manager discarded the rice)
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 temperaturecriticalCode 590.003/3-501.18-PFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)
Inspector’s Notes
There are pickled onions in the walk-in with a prep date of 5/20/25 and salad dressings from May. Use the product within 7 days.
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 temperatureminorCode 590.006/6-201.16-CFacility maintenance
Official Wording
Wall and Ceiling Coverings and Coatings (C)
Inspector’s Notes
There is an anunfinished ceiling above the bar. Provide a ceiling that is smooth cleanable and durable.
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 issuesOfficial record from Boston Inspectional Services Department, Jun 11, 2025 · Original Source
Inspection
Nov 14, 2024
Report filed
1 recorded violation
minorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Faucet handle broken on first hand sink on cookline. There is another fully functioning hand sink on the end of the cookline as well as around the corner in the warewash area / Repair faucet handle.
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 issuesOfficial record from Boston Inspectional Services Department, Nov 14, 2024 · Original Source
Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source