Inspection
Jun 17, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jun 17, 2026 · Original Source
Eating & Drinking · Boston, MA
Courtyard By Marriott
65r Boston St
Last inspected Jun 17, 2026 · View Map ↗ · Compare ↗
Passed
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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 inspectionsInspection
Jan 29, 2026
Passed
2 recorded violations
minorCode 590.003/3-501.15-CFood temperature
Official wording
(B) Cooling Methods (C)
Inspector’s notes
4 drawer flip top running 55-60f repair to run 41f or below
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-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cold hold of Hard Boiled Eggs @ 55f Burrito @ 63f ensure proper cold hold of 41f or below Manager to discard unsafe foods at time 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 temperatureOfficial record from Boston Inspectional Services Department, Jan 29, 2026 · Original Source
Inspection
Jan 22, 2026
Failed
2 recorded violations
minorCode 590.003/3-501.15-CFood temperature
Official wording
(B) Cooling Methods (C)
Inspector’s notes
4 drawer flip top running 55-60f repair to run 41f or below
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-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cold hold of Hard Boiled Eggs @ 55f Burrito @ 63f ensure proper cold hold of 41f or below Manager to discard unsafe foods at time 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 temperatureOfficial record from Boston Inspectional Services Department, Jan 22, 2026 · Original Source
Inspection
Jul 17, 2025
Passed
3 recorded violations
minorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Missing labels for all squeeze bottles stored at the front refrigeration unit. Provide
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Sanitizer not dispensing in the 3 bay sink.Provide COS by the PIC
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 problemsminorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Noted drain under the 3 bay sink heavily soiled with food debris. Clean with frequency to prevent pest infestation
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 problemsOfficial record from Boston Inspectional Services Department, Jul 17, 2025 · Original Source
Inspection
Jul 10, 2025
Failed
3 recorded violations
minorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Missing labels for all squeeze bottles stored at the front refrigeration unit. Provide
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Sanitizer not dispensing in the 3 bay sink.Provide COS by the PIC
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 problemsminorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Noted drain under the 3 bay sink heavily soiled with food debris. Clean with frequency to prevent pest infestation
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 problemsOfficial record from Boston Inspectional Services Department, Jul 10, 2025 · Original Source
Inspection
Feb 19, 2025
Passed
6 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 in the front counter Ham@44.5F/Meatballs@46F. Discarded by PIC. All TCS foods need tob stored at 41F or below. Monitor the 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 temperatureminorCode 590.004/4-204.112-CFood temperature
Official wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
All the refrigerators in the kitchen and front counter missing temperature measuring device. 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 temperaturemajorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Observed the front counter refrigerator at 46F/ Maintain the refrigertaor at 41F or below to provide maximum cooling to the product. 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 temperaturemajorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Noted a broken irreversible thermometer for hot temp dish machine. Repair/Replace
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 590.005/5-501.17-COther
Official wording
Toilet Room Receptacle Covered (C)
Inspector’s notes
No covered receptacle for sanitary products in the employee rest area. Provide
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Noted floors and walls under the equipment on the cookline heavily soiled. Clean with frequency Drain under the 3 bay sink has food residue. Clean with 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 problemsOfficial record from Boston Inspectional Services Department, Feb 19, 2025 · Original Source
Inspection
Feb 12, 2025
Failed
6 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 in the front counter Ham@44.5F/Meatballs@46F. Discarded by PIC. All TCS foods need tob stored at 41F or below. Monitor the 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 temperatureminorCode 590.004/4-204.112-CFood temperature
Official wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
All the refrigerators in the kitchen and front counter missing temperature measuring device. 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 temperaturemajorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Observed the front counter refrigerator at 46F/ Maintain the refrigertaor at 41F or below to provide maximum cooling to the product. 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 temperaturemajorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Noted a broken irreversible thermometer for hot temp dish machine. Repair/Replace
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 590.005/5-501.17-COther
Official wording
Toilet Room Receptacle Covered (C)
Inspector’s notes
No covered receptacle for sanitary products in the employee rest area. Provide
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Noted floors and walls under the equipment on the cookline heavily soiled. Clean with frequency Drain under the 3 bay sink has food residue. Clean with 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 problemsOfficial record from Boston Inspectional Services Department, Feb 12, 2025 · Original Source
Inspection
Oct 25, 2024
Report filed
1 recorded violation
minorCode 590.006/6-101.11-COther
Official wording
Surface Characteristics-Indoor Areas (C)
Inspector’s notes
Areas of kitchen floor with low grout allowing for standing water and debris / Re-grout where needed
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, Oct 25, 2024 · Original Source
Inspection
Apr 18, 2024
Passed
2 recorded violations
minorCode 590.006/6-202.15-COther
Official wording
Outer Openings Protected (C)
Inspector’s notes
Front door missing door sweep. Install pest proof door sweep.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expires 4/19/24. Schedule 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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Apr 18, 2024 · Original Source
Inspection
Apr 11, 2024
Failed
2 recorded violations
minorCode 590.006/6-202.15-COther
Official wording
Outer Openings Protected (C)
Inspector’s notes
Front door missing door sweep. Install pest proof door sweep.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expires 4/19/24. Schedule 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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Apr 11, 2024 · Original Source