Inspection
Jan 7, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 7, 2026 · Original Source
Eating & Drinking · Boston, MA
Five Guys
1213 Commonwealth Av
Last inspected Jan 7, 2026 · View Map ↗ · Compare ↗
Passed
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
6 inspectionsInspection
Apr 10, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Apr 10, 2025 · Original Source
Inspection
Nov 26, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Nov 26, 2024 · Original Source
Inspection
Feb 16, 2024
Passed
4 recorded violations
minorCode 590.003/3-303.12-COther
Official wording
Storage or Display of Food in Contact with Water or Ice (C)
Inspector’s notes
Cut potatoes are sliced and stored in water in a prep sink until used for service per the PIC on site. . Discontinue this process and submit procedures for approval to the Health Department Potatoes removed from the sink at the time of the inspection
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
Cut potatoes stored in ambient air at the service line at 53F. Per the PIC the product was placed on the line less than 1 hour prior to the inspection. Removed and placed in a refrigerator at 38F
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 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Multiple pipes that come from a prep sink used for cleaning and soaking of potatoes are installed so the openings are below the top of the floor sink/drain. Repair to ensure the pipes are not below the top of the floor sink
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 problemsminorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired December 2023- Schedule a hood cleaning and inspection
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 16, 2024 · Original Source
Inspection
Feb 9, 2024
Failed
4 recorded violations
minorCode 590.003/3-303.12-COther
Official wording
Storage or Display of Food in Contact with Water or Ice (C)
Inspector’s notes
Cut potatoes are sliced and stored in water in a prep sink until used for service per the PIC on site. . Discontinue this process and submit procedures for approval to the Health Department Potatoes removed from the sink at the time of the inspection
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
Cut potatoes stored in ambient air at the service line at 53F. Per the PIC the product was placed on the line less than 1 hour prior to the inspection. Removed and placed in a refrigerator at 38F
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 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Multiple pipes that come from a prep sink used for cleaning and soaking of potatoes are installed so the openings are below the top of the floor sink/drain. Repair to ensure the pipes are not below the top of the floor sink
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 problemsminorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired December 2023- Schedule a hood cleaning and inspection
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 9, 2024 · Original Source
Inspection
Dec 19, 2023
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Dec 19, 2023 · Original Source