Inspection
Jul 28, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 28, 2026 · Original Source
Eating & Drinking w/ Take Out · Boston, MA
Garlic 'N Lemons
133 Harvard Av
Last inspected Jul 28, 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
9 inspectionsInspection
Jan 22, 2026
Passed
2 recorded violations
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the food prep sink on the first floor there is a direct connection between the sewage system and the prep sink; have a licensed plumber pull permits and install an air gap at the prep 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 590.006/6-303.11-CFacility maintenance
Official wording
Intensity-Lighting (C)
Inspector’s notes
In the single door Traulsen refrigerator next to the warewashing machine the internal light bulb does not turn in; repair 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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Jan 22, 2026 · Original Source
Inspection
Nov 4, 2025
Failed (extension granted)
6 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
At the hot holding sandwich station cut chicken shawarma is 110F; per the person in charge had been out less than one hour. Health inspector directed the person in charge to have the staff reheat the chicken on the flat top grill to 165F and place in a sanitized hotel pan and then back in the hot holding unit.
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
In the walk in refigerator there is no internal thermometer; 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 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Per the person in charge the location does not have temperature test strips or an irreversible thermometer for the high temperature warewashing machine; 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 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed an employee wetting or washing a dish cloth in the hand sink next to the three compartment sink; person in charge spoke with the employee after the observation. Hand sinks shall only be used for hand washing and nothing else.
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.
More about handwashing problemscriticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the food prep sink on the first floor there is a direct connection between the sewage system and the prep sink; have a licensed plumber pull permits and install an air gap at the prep 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 590.006/6-303.11-CFacility maintenance
Official wording
Intensity-Lighting (C)
Inspector’s notes
In the single door Traulsen refrigerator next to the warewashing machine the internal light bulb does not turn in; repair 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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Nov 4, 2025 · Original Source
Inspection
Oct 27, 2025
Failed
6 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
At the hot holding sandwich station cut chicken shawarma is 110F; per the person in charge had been out less than one hour. Health inspector directed the person in charge to have the staff reheat the chicken on the flat top grill to 165F and place in a sanitized hotel pan and then back in the hot holding unit.
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
In the walk in refigerator there is no internal thermometer; 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 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Per the person in charge the location does not have temperature test strips or an irreversible thermometer for the high temperature warewashing machine; 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 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed an employee wetting or washing a dish cloth in the hand sink next to the three compartment sink; person in charge spoke with the employee after the observation. Hand sinks shall only be used for hand washing and nothing else.
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.
More about handwashing problemscriticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the food prep sink on the first floor there is a direct connection between the sewage system and the prep sink; have a licensed plumber pull permits and install an air gap at the prep 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 590.006/6-303.11-CFacility maintenance
Official wording
Intensity-Lighting (C)
Inspector’s notes
In the single door Traulsen refrigerator next to the warewashing machine the internal light bulb does not turn in; repair 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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Oct 27, 2025 · Original Source
Inspection
Jun 3, 2025
Report filed
1 recorded violation
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floor below shelving in walkin with soils Area below grease trap with grease and soils- 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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Jun 3, 2025 · Original Source
Inspection
Oct 7, 2024
Report filed
1 recorded violation
minorCode 590.004/4-101.11-CFacility maintenance
Official wording
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Employees are using cleaned milk crates to hold whole onions after cutting- Use proper food contact containers
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 issuesOfficial record from Boston Inspectional Services Department, Oct 7, 2024 · Original Source
Inspection
Apr 26, 2024
Passed
4 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
Prepared products held in a walkin refrigerator in the lower level at 52F Products that were recently delivered and uncut vegetables were removed and placed in refrigeration at 41F or below 3 containers of product that had been in the walkin since 04/14/24 were voluntarily discarded and denatured at the time of the 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 temperaturemajorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
One of the two walkin refrigeration units in the lower level is measuring an internal temperature of 55F for an undeterminedamount of time All products were removed at the time of the inspection and and a service call was made for repairs to the unit Discontinue use of the unit until a temperature of 41F or below is maintained
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Ceilings in kitchen at vents with heavy dust buildup- 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.
More about cleaning or sanitizing problemsminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Wall tile behind prep area missing- 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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Apr 26, 2024 · Original Source
Inspection
Apr 17, 2024
Failed
4 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
Prepared products held in a walkin refrigerator in the lower level at 52F Products that were recently delivered and uncut vegetables were removed and placed in refrigeration at 41F or below 3 containers of product that had been in the walkin since 04/14/24 were voluntarily discarded and denatured at the time of the 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 temperaturemajorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
One of the two walkin refrigeration units in the lower level is measuring an internal temperature of 55F for an undeterminedamount of time All products were removed at the time of the inspection and and a service call was made for repairs to the unit Discontinue use of the unit until a temperature of 41F or below is maintained
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Ceilings in kitchen at vents with heavy dust buildup- 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.
More about cleaning or sanitizing problemsminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Wall tile behind prep area missing- 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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Apr 17, 2024 · Original Source
Inspection
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source