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Eating & Drinking · Boston, MA

Beacon Hill Hotel & Bistro

25 Charles St

Last inspected Dec 22, 2025 · View Map ↗ · Compare ↗

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Passed

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

12 inspections

Inspection

Dec 22, 2025

Passed

4 recorded violations

majorCode 590.003/3-502.11-PFOther

Official wording

Variance Requirement (Pf)

Inspector’s notes

ROP machine in use dates in walkin cooler ROP packaged. PIC voluntarily discarded.

In plain English

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

More about other 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

Multiple items on menu served raw (oysters) or cooked to order (burgers) not marked. 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 590.006/6-501.110-COther

Official wording

Using Dressing Rooms and Lockers (C)

Inspector’s notes

Electrical panel closet being used to store employee belongings. Remove. Designate area for employee belongings.

In plain English

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

More about other finding
minorCode 590.009(E)Other

Official wording

Anti-Choking

Inspector’s notes

590.011 No choke save certificate. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance

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, Dec 22, 2025 · Original Source

Inspection

Dec 15, 2025

Failed

4 recorded violations

majorCode 590.003/3-502.11-PFOther

Official wording

Variance Requirement (Pf)

Inspector’s notes

ROP machine in use dates in walkin cooler ROP packaged. PIC voluntarily discarded.

In plain English

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

More about other 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

Multiple items on menu served raw (oysters) or cooked to order (burgers) not marked. 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 590.006/6-501.110-COther

Official wording

Using Dressing Rooms and Lockers (C)

Inspector’s notes

Electrical panel closet being used to store employee belongings. Remove. Designate area for employee belongings.

In plain English

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

More about other finding
minorCode 590.009(E)Other

Official wording

Anti-Choking

Inspector’s notes

590.011 No choke save certificate. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance

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, Dec 15, 2025 · Original Source

Inspection

Jan 29, 2025

Passed

1 recorded violation

notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

Outstanding fees owed for 2025 Health Permit. Contact isdhealth@boston.gov to make arrangement for payment at once.

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, Jan 29, 2025 · Original Source

Inspection

Jan 22, 2025

Failed

1 recorded violation

notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

Outstanding fees owed for 2025 Health Permit. Contact isdhealth@boston.gov to make arrangement for payment at once.

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, Jan 22, 2025 · Original Source

Inspection

Sep 25, 2024

Passed

3 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

Quats sanitizer is 65F at dispenser. Repair to dispense 75F.

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 590.005/5-103.11-PFOther

Official wording

Capacity-Quantity and Availability (Pf)

Inspector’s notes

No hot water in business. Dugan Mechanical is on site replacing a boiler per GM. Repair to full capacity. Contact isdhealth@boston.gov when hot water turned back on.

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

Evidence of pest activity in outside patio area planters with evidence of burrowing. Provide updated integrated pest management report. Base of tree on public sidewalk adjacent to patio with burrows to contact ISD Environmental.

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, Sep 25, 2024 · Original Source

Inspection

Sep 23, 2024

Failed

3 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

Quats sanitizer is 65F at dispenser. Repair to dispense 75F.

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 590.005/5-103.11-PFOther

Official wording

Capacity-Quantity and Availability (Pf)

Inspector’s notes

No hot water in business. Dugan Mechanical is on site replacing a boiler per GM. Repair to full capacity. Contact isdhealth@boston.gov when hot water turned back on.

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

Evidence of pest activity in outside patio area planters with evidence of burrowing. Provide updated integrated pest management report. Base of tree on public sidewalk adjacent to patio with burrows to contact ISD Environmental.

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, Sep 23, 2024 · Original Source

Inspection

Jul 8, 2024

Passed

1 recorded violation

minorCode 590.004/4-501.15-CCleaning and sanitizing

Official wording

Warewashing Machines Manufacturers’ Operating Instructions (C)

Inspector’s notes

High temp dish machine hot water rinse 158F. Repair. Alternative means to sanitize equipment at three bay sink in place. Irreversible measuring device 161 F

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 8, 2024 · Original Source

Inspection

Jun 20, 2024

Failed (extension granted)

1 recorded violation

minorCode 590.004/4-501.15-CCleaning and sanitizing

Official wording

Warewashing Machines Manufacturers’ Operating Instructions (C)

Inspector’s notes

High temp dish machine hot water rinse 158F. Repair. Alternative means to sanitize equipment at three bay sink in place. Irreversible measuring device 161 F

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, Jun 20, 2024 · Original Source

Inspection

Jun 4, 2024

Failed (extension granted)

6 recorded violations

criticalCode 590.003/3-101.11-PContamination

Official wording

Safe Unadulterated and Honestly Presented (P)

Inspector’s notes

All food prepared using ROP packaging unapproved including guacamole & raw fish discarded voluntarily.

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 contamination
majorCode 590.003/3-502.12-PFOther

Official wording

Reduced Oxygen Packaging Criteria (Pf)

Inspector’s notes

ROP machine in basement kitchen with no variance or HACCP plan. Remove machine. Discontinue use until variance is approved.

In plain English

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

More about other finding
minorCode 590.004/4-501.15-CCleaning and sanitizing

Official wording

Warewashing Machines Manufacturers’ Operating Instructions (C)

Inspector’s notes

High temp dish machine hot water rinse 158F. Repair. Alternative means to sanitize equipment at three bay sink in place. Irreversible measuring device 161 F

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 590.008/8-201.13-COther

Official wording

When a HACCP Plan is Required (C)

Inspector’s notes

No HACCP plan on site for ROP packaging of raw and prepared foods. Discontinue process and submit variance application with HACCP plan.

In plain English

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

More about other finding
majorCode 590.002(B)/2-102.11-PFOther

Official wording

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

Inspector’s notes

Priority violations cited. provide active managerial control.

In plain English

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

More about other finding
majorCode 590.004/4-302.13-PFFood temperature

Official wording

Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)

Inspector’s notes

No irreversible thermometer or thermal strips for monitoring final rinse temperature of dish machine. Provide either strips or thermometer.

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

Official record from Boston Inspectional Services Department, Jun 4, 2024 · Original Source

Inspection

May 29, 2024

Hearing scheduled

7 recorded violations

minorCode 590.003/3-303.12-COther

Official wording

Storage or Display of Food in Contact with Water or Ice (C)

Inspector’s notes

Raw oysters stored in solid pan with drainage. Store in self draining slotted pan. 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
majorCode 590.004/4-302.13-PFFood temperature

Official wording

Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)

Inspector’s notes

No irreversible thermometer or thermal strips for monitoring final rinse temperature of dish machine. Provide either strips or thermometer.

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 590.008/8-201.13-COther

Official wording

When a HACCP Plan is Required (C)

Inspector’s notes

No HACCP plan on site for ROP packaging of raw and prepared foods. Discontinue process and submit variance application with HACCP plan.

In plain English

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

More about other finding
majorCode 590.002(B)/2-102.11-PFOther

Official wording

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

Inspector’s notes

Priority violations cited. provide active managerial control.

In plain English

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

More about other finding
criticalCode 590.003/3-101.11-PContamination

Official wording

Safe Unadulterated and Honestly Presented (P)

Inspector’s notes

All food prepared using ROP packaging unapproved including guacamole & raw fish discarded voluntarily.

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 contamination
majorCode 590.003/3-502.12-PFOther

Official wording

Reduced Oxygen Packaging Criteria (Pf)

Inspector’s notes

ROP machine in basement kitchen with no variance or HACCP plan. Remove machine. Discontinue use until variance is approved.

In plain English

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

More about other finding
majorCode 590.004/4-501.112-PFFood temperature

Official wording

Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)

Inspector’s notes

High temp dish machine hot water rinse 154F. Repair. Alternative means to sanitize equipment at three bay sink in place.

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

Official record from Boston Inspectional Services Department, May 29, 2024 · Original Source

Inspection

May 21, 2024

Failed

6 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 cited. provide active managerial control.

In plain English

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

More about other finding
minorCode 590.003/3-303.12-COther

Official wording

Storage or Display of Food in Contact with Water or Ice (C)

Inspector’s notes

Raw oysters stored in solid pan with drainage. Store in self draining slotted pan. 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
majorCode 590.004/4-501.112-PFFood temperature

Official wording

Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)

Inspector’s notes

High temp dish machine hot water rinse 154F. Repair. Alternative means to sanitize equipment at three bay sink in place.

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 590.003/3-101.11-PContamination

Official wording

Safe Unadulterated and Honestly Presented (P)

Inspector’s notes

All food prepared using ROP packaging unapproved including guacamole & raw fish discarded voluntarily.

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 contamination
majorCode 590.003/3-502.12-PFOther

Official wording

Reduced Oxygen Packaging Criteria (Pf)

Inspector’s notes

ROP machine in basement kitchen with no variance or HACCP plan. Remove machine. Discontinue use until variance is approved.

In plain English

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

More about other finding
minorCode 590.008/8-201.13-COther

Official wording

When a HACCP Plan is Required (C)

Inspector’s notes

No HACCP plan on site for ROP packaging of raw and prepared foods. Discontinue process and submit variance application with HACCP plan.

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, May 21, 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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