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Eating & Drinking · Boston, MA

Audubon

838 Beacon St

Last inspected Sep 18, 2026 · View Map ↗ · Compare ↗

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

The full inspection history

11 inspections

Inspection

Sep 18, 2026

Failed

4 recorded violations

minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Wiping cloths observed soiled on counters. Store properly in sanitizer solution.

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
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 does not register any santizer solution. Repair to mantain 50-100ppm. Three bay sink must be used to perform the sanitizing step until repairs take place.

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.

More about chemicals stored or used unsafely
minorCode 590.006/6-201.12-CFacility maintenance

Official wording

Floors Walls and Ceilings Utility Lines (C)

Inspector’s notes

Small CO2 tanks not secured in lower level. Secure properly.

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
minorCode 590.006/6-501.13-CCleaning and sanitizing

Official wording

Cleaning Floors Dustless Methods (C)

Inspector’s notes

Wall behind dish machine at lower level soiled with a black sustance. Clean properly 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, Sep 18, 2026 · Original Source

Inspection

Sep 2, 2025

Passed

6 recorded violations

criticalCode 590.003/3-302.11-POther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Container of raw chicken stored over ready to eat foods in reach at cookline. Container of cooked chicken stored under raw beef in walk-in refrigerator. Store raw meat under cooked and ready to eat foods. Corrected on site

In plain English

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

More about other finding
minorCode 590.003/3-501.13-CFood temperature

Official wording

Thawing (C)

Inspector’s notes

Reduced oxygen packaged tuna thawing in refrigerator. Pierce or remove packaging prior to thawing.

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 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Cooked onions in refrigerated unit at cookline at 154F. Spread out and cool thoroughly before placing into service line refrigerator. Onios spread out in pan and placed in walk-in 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 temperature
majorCode 590.004/4-601.11-PFCleaning and sanitizing

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

No drip cups on soda guns. Provide plumbed drip catches for soda guns.

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
minorCode 590.005/5-501.17-COther

Official wording

Toilet Room Receptacle Covered (C)

Inspector’s notes

No covered waste bins in bathrooms. Provide covers for trash cans.

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

Sauces held past 7 days in refrigerator- aioli ranch. Discarded by PIC. Discontinue holding prepped foods more than 7 days.

In plain English

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

More about other finding

Official record from Boston Inspectional Services Department, Sep 2, 2025 · Original Source

Inspection

Aug 25, 2025

Failed

6 recorded violations

criticalCode 590.003/3-302.11-POther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Container of raw chicken stored over ready to eat foods in reach at cookline. Container of cooked chicken stored under raw beef in walk-in refrigerator. Store raw meat under cooked and ready to eat foods. Corrected on site

In plain English

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

More about other finding
minorCode 590.003/3-501.13-CFood temperature

Official wording

Thawing (C)

Inspector’s notes

Reduced oxygen packaged tuna thawing in refrigerator. Pierce or remove packaging prior to thawing.

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 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Cooked onions in refrigerated unit at cookline at 154F. Spread out and cool thoroughly before placing into service line refrigerator. Onios spread out in pan and placed in walk-in 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 temperature
majorCode 590.004/4-601.11-PFCleaning and sanitizing

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

No drip cups on soda guns. Provide plumbed drip catches for soda guns.

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
minorCode 590.005/5-501.17-COther

Official wording

Toilet Room Receptacle Covered (C)

Inspector’s notes

No covered waste bins in bathrooms. Provide covers for trash cans.

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

Sauces held past 7 days in refrigerator- aioli ranch. Discarded by PIC. Discontinue holding prepped foods more than 7 days.

In plain English

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

More about other finding

Official record from Boston Inspectional Services Department, Aug 25, 2025 · Original Source

Inspection

Apr 7, 2025

Passed

1 recorded violation

minorCode 590.004/4-501.11-CEquipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Rinse gauge on the high temperature dishwasher was repaired by Ecolab and is not properly fuctioning An irreversible thermometer indicated that the dish machine is properly working- Rinse temperature of 183F Ecolab contacted at the time of the inspection to come properly repair the unit

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

Official record from Boston Inspectional Services Department, Apr 7, 2025 · Original Source

Inspection

Mar 31, 2025

Failed (extension granted)

4 recorded violations

majorCode 590.004/4-501.112-PFFood temperature

Official wording

Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)

Inspector’s notes

High temperature dishwasher in the lower level with a rinse temperature of 160F Rinse shall be maintained at 180F-194F Ecolab contacted for repairs at the time of the inspection- Establishment not yet open for business for the day

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
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

Quats sanitizer being used from an automated dispenser at the 3 bay sink is testing at 0ppm Sanitizer shall be manually set up until proper repairs are made Ecolab contacted at the time of the inspection

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.

More about chemicals stored or used unsafely
minorCode 590.004/4-501.11-CEquipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Rinse gauge on the high temperature dishwasher was repaired by Ecolab and is not properly fuctioning An irreversible thermometer indicated that the dish machine is properly working- Rinse temperature of 183F Ecolab contacted at the time of the inspection to come properly repair the unit

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 590.004/4-601.11-PFCleaning and sanitizing

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

Internal panel of ice machine with mold like buildup- Clean 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.

More about cleaning or sanitizing problems

Official record from Boston Inspectional Services Department, Mar 31, 2025 · Original Source

Inspection

Mar 20, 2025

Failed

3 recorded violations

majorCode 590.004/4-501.112-PFFood temperature

Official wording

Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)

Inspector’s notes

High temperature dishwasher in the lower level with a rinse temperature of 160F Rinse shall be maintained at 180F-194F Ecolab contacted for repairs at the time of the inspection- Establishment not yet open for business for the day

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
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

Quats sanitizer being used from an automated dispenser at the 3 bay sink is testing at 0ppm Sanitizer shall be manually set up until proper repairs are made Ecolab contacted at the time of the inspection

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.

More about chemicals stored or used unsafely
majorCode 590.004/4-601.11-PFCleaning and sanitizing

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

Internal panel of ice machine with mold like buildup- Clean 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.

More about cleaning or sanitizing problems

Official record from Boston Inspectional Services Department, Mar 20, 2025 · Original Source

Inspection

Jul 18, 2024

Passed

5 recorded violations

majorCode 590.002(B)/2-102.11-PFOther

Official wording

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector’s notes

Priority violations noted on the inspection report- Review with staff

In plain English

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

More about other finding
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

Products in the lift top refrigeration unit at the prep line at 47F Products were just placed in the unit per the PIC The unit has an internal temperature of 50F All products were removed and placed in a refrigeration unit at 38F

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 590.004/4-301.11-PFFood temperature

Official wording

Cooling Heating and Holding Capacities-Equipment (Pf)

Inspector’s notes

refrigeration unit at the cookline at 50F All products were removed at the time of the inspection and a service call was made to repair

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
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

One of the two low temperature dish machines at the bar with 0ppm chlorine- Make repairs The other machine tested at 50ppm

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.

More about chemicals stored or used unsafely
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Areas of walls behind low temperature dishwasher (lower level) and 3 bay sink with black mold like buildup Cart used to hold ice crusher with heavy soils Clean with proper frequency

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, Jul 18, 2024 · Original Source

Inspection

Jul 10, 2024

Failed

5 recorded violations

majorCode 590.002(B)/2-102.11-PFOther

Official wording

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector’s notes

Priority violations noted on the inspection report- Review with staff

In plain English

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

More about other finding
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

Products in the lift top refrigeration unit at the prep line at 47F Products were just placed in the unit per the PIC The unit has an internal temperature of 50F All products were removed and placed in a refrigeration unit at 38F

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 590.004/4-301.11-PFFood temperature

Official wording

Cooling Heating and Holding Capacities-Equipment (Pf)

Inspector’s notes

refrigeration unit at the cookline at 50F All products were removed at the time of the inspection and a service call was made to repair

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
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

One of the two low temperature dish machines at the bar with 0ppm chlorine- Make repairs The other machine tested at 50ppm

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.

More about chemicals stored or used unsafely
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Areas of walls behind low temperature dishwasher (lower level) and 3 bay sink with black mold like buildup Cart used to hold ice crusher with heavy soils Clean with proper frequency

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, Jul 10, 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

Inspection

Dec 15, 2023

Passed

5 recorded violations

notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

Provide a choke safe employee on site. Post certification Provide a current allergen awareness certificate from a full time employee

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding
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

Consumer advisory & (*)asterisks missing from the menu.Provide a proper consumer advisory on the menu. (*) asterisk all necessary items

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 590.004/4-302.14-PFCleaning and sanitizing

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

Provide Quats test kit on site. (test done using the inspectors test kit)

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
minorCode 590.004/4-501.11-CEquipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Low temp dish machine #2 not reading chlorine.Repair (#1 machine--OK to use) Kitchen low temp machine chlorine reading is faint provide service to adjust PPM 3 bay sink available

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
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean the interiors of all the reach in refrigeration units at the bar to remove soils/spills

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, Dec 15, 2023 · Original Source

Inspection

Dec 6, 2023

Failed

5 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

Consumer advisory & (*)asterisks missing from the menu.Provide a proper consumer advisory on the menu. (*) asterisk all necessary items

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 590.004/4-302.14-PFCleaning and sanitizing

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

Provide Quats test kit on site. (test done using the inspectors test kit)

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
minorCode 590.004/4-501.11-CEquipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Low temp dish machine #2 not reading chlorine.Repair (#1 machine--OK to use) Kitchen low temp machine chlorine reading is faint provide service to adjust PPM 3 bay sink available

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
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean the interiors of all the reach in refrigeration units at the bar to remove soils/spills

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
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

Provide a choke safe employee on site. Post certification Provide a current allergen awareness certificate from a full time employee

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Boston Inspectional Services Department, Dec 6, 2023 · Original Source

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