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Eating & Drinking · Boston, MA

Eastern Standard

775 Beacon St

Last inspected Dec 1, 2025 · 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

9 inspections

Inspection

Dec 1, 2025

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

Cooked items at service stations over 41F: chicken 65F sweet potato 77F mushrooms 65F. All cooked in the past two hours- moved to trays and walk-in refrigerator. Ensure all prepped items are cooled tom 41F prior to placing into service.

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 590.008/8-103.12-POther

Official wording

Conformance with Approved Procedures (P)

Inspector’s notes

Cooked duck and raw salmon in reduced oxygen packaging. HACCP plan for raw meats only. Retrain staff to only seal raw meats not fish or cooked foods.

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 1, 2025 · Original Source

Inspection

Nov 24, 2025

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

Cooked items at service stations over 41F: chicken 65F sweet potato 77F mushrooms 65F. All cooked in the past two hours- moved to trays and walk-in refrigerator. Ensure all prepped items are cooled tom 41F prior to placing into service.

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 590.008/8-103.12-POther

Official wording

Conformance with Approved Procedures (P)

Inspector’s notes

Cooked duck and raw salmon in reduced oxygen packaging. HACCP plan for raw meats only. Retrain staff to only seal raw meats not fish or cooked foods.

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, Nov 24, 2025 · Original Source

Inspection

May 2, 2025

Passed

4 recorded violations

minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Hand sink faucet at Garde Manger is loose. Secure to prevent leaks.

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
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood stickers are expired. Provide cleaning date.

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
criticalCode 590.008/8-103.12-POther

Official wording

Conformance with Approved Procedures (P)

Inspector’s notes

Commercially prepared ham in reduced oxygen packaging. Pickled cabbage in reduced oxygen packaging. Variance is only for two day marination process. Discontinue packaging ham and any other cooked foods.

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

Cured sausage being made in-house with Prague powder. Submit recipe and process to Health Department for approval. Variance and HACCP plan required. Discontinue curing sausage. Pickled vegetables held past 7 days. Discard pickles older than 7 days. Pickling for flavor under 7 days or submit a challenge study through licenses food laboratory for recipe approval for extended shelf life.

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 2, 2025 · Original Source

Inspection

Apr 25, 2025

Failed

4 recorded violations

minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Hand sink faucet at Garde Manger is loose. Secure to prevent leaks.

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
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood stickers are expired. Provide cleaning date.

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
criticalCode 590.008/8-103.12-POther

Official wording

Conformance with Approved Procedures (P)

Inspector’s notes

Commercially prepared ham in reduced oxygen packaging. Pickled cabbage in reduced oxygen packaging. Variance is only for two day marination process. Discontinue packaging ham and any other cooked foods.

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

Cured sausage being made in-house with Prague powder. Submit recipe and process to Health Department for approval. Variance and HACCP plan required. Discontinue curing sausage. Pickled vegetables held past 7 days. Discard pickles older than 7 days. Pickling for flavor under 7 days or submit a challenge study through licenses food laboratory for recipe approval for extended shelf life.

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, Apr 25, 2025 · Original Source

Inspection

Mar 29, 2024

Passed

2 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Spoons stored in stagnant water at the prep line- Corrected on site

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
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

Product in the top of the lift top refrigeration unit with temperatures above 50F. Products were in the unit for less than 2 hours per the PIC The top had been removed from the unit and the unit is located in an area across from numerous very hot pieces of equipment All the products were removed and placed in a blastchiller to 41F or below The door for the unit was placed back on the top Properly monitor product temperatures to ensure they are maintained at 41For 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 temperature

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

Inspection

Mar 26, 2024

Failed

2 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Spoons stored in stagnant water at the prep line- Corrected on site

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
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

Product in the top of the lift top refrigeration unit with temperatures above 50F. Products were in the unit for less than 2 hours per the PIC The top had been removed from the unit and the unit is located in an area across from numerous very hot pieces of equipment All the products were removed and placed in a blastchiller to 41F or below The door for the unit was placed back on the top Properly monitor product temperatures to ensure they are maintained at 41For 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 temperature

Official record from Boston Inspectional Services Department, Mar 26, 2024 · Original Source

Inspection

Dec 29, 2023

Passed

3 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Knifes stored between the equipment at cooking line. Store properly on a clean/sanitized surface.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
majorCode 590.006/6-301.12-PFOther

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

Some Handsinks at prep area without paper towels. provide.

In plain English

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

More about other finding
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood Vent with expired sticker. Provide a current one.

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, Dec 29, 2023 · Original Source

Inspection

Dec 11, 2023

Failed

3 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Knifes stored between the equipment at cooking line. Store properly on a clean/sanitized surface.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
majorCode 590.006/6-301.12-PFOther

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

Some Handsinks at prep area without paper towels. provide.

In plain English

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

More about other finding
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood Vent with expired sticker. Provide a current one.

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, Dec 11, 2023 · Original Source

Inspection

Oct 11, 2023

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Oct 11, 2023 · Original Source

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