Inspection
Sep 30, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 30, 2025 · Original Source
Eating & Drinking w/ Take Out · Boston, MA
Boston Halal
200 Faneuil Hall Market Pl
Last inspected Sep 30, 2025 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
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 inspectionsInspection
Dec 5, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Dec 5, 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
Inspection
Mar 22, 2024
Passed
1 recorded violation
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Gas for establishment has been suspended ensure proper restore of gas to untilize fryer and other cooking equipment to properly cook foods.
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, Mar 22, 2024 · Original Source
Inspection
Mar 21, 2024
Failed
1 recorded violation
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Gas for establishment has been suspended ensure proper restore of gas to untilize fryer and other cooking equipment to properly cook foods.
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, Mar 21, 2024 · Original Source
Inspection
Mar 8, 2024
Report filed
1 recorded violation
majorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
1) 2 door display case running @ 60f repair to ensure proper cold hold of 41f or below 2) 2 door freezer not operating repair to ensure safety of products ( freezer empty and unplugged at tiem of inspection) 2-5-24: 2 Door Freezer Repaired and working properly Ok Display case in front still waiting on parts only soda's in case at this time
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 temperatureOfficial record from Boston Inspectional Services Department, Mar 8, 2024 · Original Source
Inspection
Feb 5, 2024
Failed (extension granted)
1 recorded violation
majorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
1) 2 door display case running @ 60f repair to ensure proper cold hold of 41f or below 2) 2 door freezer not operating repair to ensure safety of products ( freezer empty and unplugged at tiem of inspection) 2-5-24: 2 Door Freezer Repaired and working properly Ok Display case in front still waiting on parts only soda's in case at this time
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 temperatureOfficial record from Boston Inspectional Services Department, Feb 5, 2024 · Original Source
Inspection
Jan 22, 2024
Failed (extension granted)
4 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw eggs sitting above ready to eat foods store below ready to eat foods
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-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Falafal balls and yogurt @ 50f ensure proper cold hold of 41f or below (Products moved to back cooler to chill to 41f)
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 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
1) 2 door display case running @ 60f repair to ensure proper cold hold of 41f or below 2) 2 door freezer not operating repair to ensure safety of products ( freezer empty and unplugged at tiem 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.
More about food kept at an unsafe temperatureminorCode 590.006/6-201.12-CFacility maintenance
Official wording
Floors Walls and Ceilings Utility Lines (C)
Inspector’s notes
floors under and around 3 bay sink with soils clean to remove
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, Jan 22, 2024 · Original Source
Inspection
Jan 18, 2024
Failed
4 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw eggs sitting above ready to eat foods store below ready to eat foods
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-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Falafal balls and yogurt @ 50f ensure proper cold hold of 41f or below (Products moved to back cooler to chill to 41f)
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 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
1) 2 door display case running @ 60f repair to ensure proper cold hold of 41f or below 2) 2 door freezer not operating repair to ensure safety of products ( freezer empty and unplugged at tiem 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.
More about food kept at an unsafe temperatureminorCode 590.006/6-201.12-CFacility maintenance
Official wording
Floors Walls and Ceilings Utility Lines (C)
Inspector’s notes
floors under and around 3 bay sink with soils clean to remove
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, Jan 18, 2024 · Original Source
Inspection
Nov 22, 2023
Passed
2 recorded violations
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
Observed kernals of corn in the cold holding unit at 101F. Per pic the corn is intended to be served cold. Advised pic to cool down the corn and to assure the proper storage of the product. Discussed the proper usage of the equipment and maintaining proper temperatures.
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 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked fish hot holding at 98F and 101F. Per pic fish was cooked about 30 minutes prior. PIC removed from hot holding unit and reheated to 156F. Advised pic to monitor all temperatures prior to placing on the service line and continue to monitor to assure proper holding temperatures.
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 temperatureOfficial record from Boston Inspectional Services Department, Nov 22, 2023 · Original Source
Inspection
Nov 14, 2023
Failed
2 recorded violations
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
Observed kernals of corn in the cold holding unit at 101F. Per pic the corn is intended to be served cold. Advised pic to cool down the corn and to assure the proper storage of the product. Discussed the proper usage of the equipment and maintaining proper temperatures.
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 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked fish hot holding at 98F and 101F. Per pic fish was cooked about 30 minutes prior. PIC removed from hot holding unit and reheated to 156F. Advised pic to monitor all temperatures prior to placing on the service line and continue to monitor to assure proper holding temperatures.
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 temperatureOfficial record from Boston Inspectional Services Department, Nov 14, 2023 · Original Source
Inspection
Oct 6, 2023
Passed
1 recorded violation
minorCode 590.006/6-201.12-CFacility maintenance
Official wording
Floors Walls and Ceilings Utility Lines (C)
Inspector’s notes
1) Exposed wood on wall above 3 bay sink seal or paint 2) Exposed wood on catch drain from steamer replace 3) Exposed wood on bottom of Mop closet replace 4) back wall of mop closet missing replace
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, Oct 6, 2023 · Original Source
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