Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Boston Chops last inspected?
The most recent inspection on record was on Nov 7, 2025. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from Jan 3, 2024 to Nov 7, 2025.
Has Boston Chops ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Jan 3, 2024.
The Full Inspection History
5 inspections
Inspection
Nov 7, 2025
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker expired 10/1/25.Service
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Noted steaks recorded 50F in the cooler stored 1.5 hrs ago.Repair/Monitor PIC moved all steaks to the walkin 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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s Notes
Noted Wash gauge on high tem dish machine not working-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.
Drain plug on the 3 bay sink not holding sanitizer.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.
Hand sink on the line out of soap.Provide COS by the PIC
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker expired 10/1/25.Service
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Noted steaks recorded 50F in the cooler stored 1.5 hrs ago.Repair/Monitor PIC moved all steaks to the walkin 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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s Notes
Noted Wash gauge on high tem dish machine not working-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.
Drain plug on the 3 bay sink not holding sanitizer.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.
Hand sink on the line out of soap.Provide COS by the PIC
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker expired 10/1/25.Service
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Some food items stored on the floor inside walk-in area. Elevate properly.
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.