SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was El Pelon last inspected?
The most recent inspection on record was on Apr 9, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
10 inspections on record, from Dec 7, 2023 to Apr 9, 2026.
Has El Pelon ever been closed by the health department?
No closure appears in the 10 inspection records we hold for this business. The earliest is dated Dec 7, 2023.
The Full Inspection History
10 inspections
Inspection
Apr 9, 2026
Passed
2 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Interior and exterior of some refrigerating equipment soiled. Hand sinks on both levels with soiled exterior. -- Clean properly.
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official Wording
Cleaning Floors Dustless Methods (C)
Inspector’s Notes
Floor under and around cooking line soiled. Floor at lower level at soda section and under shelves soiled. -- Clean all properly.
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.
Official record from Boston Inspectional Services Department, Apr 9, 2026 · Original Source
Inspection
Apr 7, 2026
Failed
2 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Interior and exterior of some refrigerating equipment soiled. Hand sinks on both levels with soiled exterior. -- Clean properly.
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official Wording
Cleaning Floors Dustless Methods (C)
Inspector’s Notes
Floor under and around cooking line soiled. Floor at lower level at soda section and under shelves soiled. -- Clean all properly.
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.
Official record from Boston Inspectional Services Department, Apr 7, 2026 · Original Source
Inspection
Oct 17, 2025
Passed
3 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No procedures or supplies for clean up of V&D events. Handout provided.
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.
Raw steak thawing in container of still water in basement. Thaw product under continously runnnig water 70F or less.
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.
Official record from Boston Inspectional Services Department, Oct 17, 2025 · Original Source
Inspection
Oct 10, 2025
Failed
3 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No procedures or supplies for clean up of V&D events. Handout provided.
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.
Raw steak thawing in container of still water in basement. Thaw product under continously runnnig water 70F or less.
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s Notes
Bulk food containers cracked and repaired with duct tape- Make proper repairs or 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.
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s Notes
Bulk food containers cracked and repaired with duct tape- Make proper repairs or 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.
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.
Official record from Boston Inspectional Services Department, Jan 6, 2025 · Original Source
Inspection
Jun 7, 2024
Passed
3 recorded violations
criticalCode 590.003/3-501.14-PFood temperature
Official Wording
Cooling (P)
Inspector’s Notes
Products in the walkin refrigeration unit including cooked pork and cooked vegetables with temperatures above 41F The container of cooked pork with heavy condensation on the tight fitting lid and cooled fat on the top of the products at 67F The container of cooked vegetables again with heavy condensation on the tightly closed lid was at 56F Per datemarking and confirmation by employees the products were made yesterday 05/29/24. Both products were removed at this time and voluntarily discarded by the PIC Reviewed proper cooling procedures at this time- Review with staff
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.
Mop sink in the lower level is not properly draining- Plumber scheduled to be on site today Make proper repairs
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.
Official record from Boston Inspectional Services Department, Jun 7, 2024 · Original Source
Inspection
May 30, 2024
Failed
3 recorded violations
criticalCode 590.003/3-501.14-PFood temperature
Official Wording
Cooling (P)
Inspector’s Notes
Products in the walkin refrigeration unit including cooked pork and cooked vegetables with temperatures above 41F The container of cooked pork with heavy condensation on the tight fitting lid and cooled fat on the top of the products at 67F The container of cooked vegetables again with heavy condensation on the tightly closed lid was at 56F Per datemarking and confirmation by employees the products were made yesterday 05/29/24. Both products were removed at this time and voluntarily discarded by the PIC Reviewed proper cooling procedures at this time- Review with staff
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.
Mop sink in the lower level is not properly draining- Plumber scheduled to be on site today Make proper repairs
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.
Official record from Boston Inspectional Services Department, May 30, 2024 · Original Source
Inspection
Dec 14, 2023
Passed
6 recorded violations
criticalCode 590.003/3-403.11-PFood temperature
Official Wording
Reheating for Hot Holding (P)
Inspector’s Notes
Beef 130F Chicken 121F placed for hot holding. Unit 161F. Reheat properly befrore placing for hot holding. PIC removed food for immidiate reheating.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Several food items without date marking. 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
No sanitizer test strip for the QUAT sanitizer. Provide.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Handsink at the three bay sink used to store soiled utensils. Discontinue use for handwashing only.
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.
Three Bay Sink - Leaking from the bottom pipe. 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 at lower level and toilet without signage. Provide.
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.
Official record from Boston Inspectional Services Department, Dec 14, 2023 · Original Source
Inspection
Dec 7, 2023
Failed
6 recorded violations
criticalCode 590.003/3-403.11-PFood temperature
Official Wording
Reheating for Hot Holding (P)
Inspector’s Notes
Beef 130F Chicken 121F placed for hot holding. Unit 161F. Reheat properly befrore placing for hot holding. PIC removed food for immidiate reheating.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Several food items without date marking. 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
No sanitizer test strip for the QUAT sanitizer. Provide.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Handsink at the three bay sink used to store soiled utensils. Discontinue use for handwashing only.
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.
Three Bay Sink - Leaking from the bottom pipe. 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 at lower level and toilet without signage. Provide.
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.