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Eating & Drinking · Boston, MA

Corrib Pub

396 Market St

Last inspected Sep 25, 2026 · View Map ↗ · Compare ↗

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

The full inspection history

10 inspections

Inspection

Sep 25, 2026

Failed (extension granted)

2 recorded violations

minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Observed the PSI gauge at the high temperature warewashing machine not moving during any of the cycles; repair or replace the PSI gauge at the high temperature warewashing machine.

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
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage

Official wording

Backflow Prevention (P)

Inspector’s notes

Upon reinspection air gaps have been installed at the prep sink but have yet to be inspected by a City Plumbing Inspector; provide the permit for the work completed when the City Plumbing Inspector inspects the work done at your establishment.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Boston Inspectional Services Department, Sep 25, 2026 · Original Source

Inspection

Sep 18, 2026

Failed

2 recorded violations

minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Observed the PSI gauge at the high temperature warewashing machine not moving during any of the cycles; repair or replace the PSI gauge at the high temperature warewashing machine.

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
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage

Official wording

Backflow Prevention (P)

Inspector’s notes

At the two compartment prep sink in the basement did not observe an indirect connection to the waste water system; have a licensed plumber pull proper permits at 1010 Mass Ave and install an air gap or air gaps at the two compartment prep sink in the basement.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Boston Inspectional Services Department, Sep 18, 2026 · Original Source

Inspection

Jan 16, 2026

Passed

3 recorded violations

majorCode 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

In an in-line refrigerator in the kitchen observed cooked baked potatoes 109F and a beef roast 111F. Per the person in charge the baked potatoes had been pulled from the oven at 11:30am and voluntarily discarded them. The PIC states the beef had been pulled from the oven at 12:30 and after the observation cut the beef into smaller pieces and placed them on a sheet tray and into the walkin freezer.

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 590.004/4-302.13-PFFood temperature

Official wording

Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)

Inspector’s notes

Per the person in charge there is no temperature measuring device for the high temperature warewashing machine in the kitchen; 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
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

At the low temperature warewashing machine at the bar chlorine tested at 0ppm roost cause was the bottle of sanitizer was empty; the person in charge swapped the exmpty bottle for a new bottle and the chlorine tested at 100ppm at the warewashing machine.

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

Official record from Boston Inspectional Services Department, Jan 16, 2026 · Original Source

Inspection

Jan 9, 2026

Failed

3 recorded violations

majorCode 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

In an in-line refrigerator in the kitchen observed cooked baked potatoes 109F and a beef roast 111F. Per the person in charge the baked potatoes had been pulled from the oven at 11:30am and voluntarily discarded them. The PIC states the beef had been pulled from the oven at 12:30 and after the observation cut the beef into smaller pieces and placed them on a sheet tray and into the walkin freezer.

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 590.004/4-302.13-PFFood temperature

Official wording

Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)

Inspector’s notes

Per the person in charge there is no temperature measuring device for the high temperature warewashing machine in the kitchen; 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
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

At the low temperature warewashing machine at the bar chlorine tested at 0ppm roost cause was the bottle of sanitizer was empty; the person in charge swapped the exmpty bottle for a new bottle and the chlorine tested at 100ppm at the warewashing machine.

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

Official record from Boston Inspectional Services Department, Jan 9, 2026 · Original Source

Inspection

Aug 4, 2025

Report filed

2 recorded violations

minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Small leak under bar dish machine. Service as needed. Keep floor clean and dry.

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
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

Allergen certification expired. Renew and post updated certification

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, Aug 4, 2025 · Original Source

Inspection

Feb 3, 2025

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Feb 3, 2025 · Original Source

Inspection

Aug 14, 2024

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Aug 14, 2024 · Original Source

Inspection

Mar 20, 2024

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Mar 20, 2024 · Original Source

Inspection

Oct 31, 2023

Passed

3 recorded violations

majorCode 590.004/4-204.117-PFCleaning and sanitizing

Official wording

Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)

Inspector’s notes

Low temp dish machine at the bar is not properly dispensing sanitizer- Repair Additional high temp machine available for use until repairs are made

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
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

Soda nozzles at bar with heavy black buildup- Clean properly Corrected on site

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 590.006/6-202.11-CFacility maintenance

Official wording

Light Bulbs Protective Shielding (C)

Inspector’s notes

Replace light shield in lower prep

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

Official record from Boston Inspectional Services Department, Oct 31, 2023 · Original Source

Inspection

Oct 24, 2023

Failed

3 recorded violations

minorCode 590.006/6-202.11-CFacility maintenance

Official wording

Light Bulbs Protective Shielding (C)

Inspector’s notes

Replace light shield in lower prep

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
majorCode 590.004/4-204.117-PFCleaning and sanitizing

Official wording

Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)

Inspector’s notes

Low temp dish machine at the bar is not properly dispensing sanitizer- Repair Additional high temp machine available for use until repairs are made

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
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

Soda nozzles at bar with heavy black buildup- Clean properly Corrected on site

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, Oct 24, 2023 · Original Source

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