Inspection
Apr 30, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Apr 30, 2026 · Original Source
Eating & Drinking w/ Take Out · Boston, MA
Kelly's Roast Beef @Bos
200 Terminal Rd
Last inspected Apr 30, 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
8 inspectionsInspection
Dec 3, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Dec 3, 2025 · Original Source
Inspection
Jun 2, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jun 2, 2025 · Original Source
Inspection
Jul 26, 2024
Passed
1 recorded violation
majorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Refrigerating unit at the prep area out of order/not working. Some food placed on ice inside the same unit and some in other units. Repair properly.
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, Jul 26, 2024 · Original Source
Inspection
Jun 28, 2024
Failed (extension granted)
1 recorded violation
majorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Refrigerating unit at the prep area out of order/not working. Some food placed on ice inside the same unit and some in other units. Repair properly.
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, Jun 28, 2024 · Original Source
Inspection
Jun 4, 2024
Failed
4 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths not set up with sanitizer solution. Observed several paper towels soiled on counters. Set up properly wiping cloths in sanitizer solution
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 problemscriticalCode 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
Roastbeef at hot holding unit registered 125F Unit 122F. PIC stated food had been out for 1 hour and placed it for immediate re-heating at 165F. Mantain 135F or above.
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
Refrigerating unit at the prep area out of order/not working. Some food placed on ice inside the same unit and some in other units. Repair properly.
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
Magnetic strip for knives storage soiled with dust and other debris on top. Some of the storage shelves at cooking line soiled. 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 4, 2024 · Original Source
Inspection
May 28, 2024
Failed
4 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths not set up with sanitizer solution. Observed several paper towels soiled on counters. Set up properly wiping cloths in sanitizer solution
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 problemscriticalCode 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
Roastbeef at hot holding unit registered 125F Unit 122F. PIC stated food had been out for 1 hour and placed it for immediate re-heating at 165F. Mantain 135F or above.
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
Magnetic strip for knives storage soiled with dust and other debris on top. Some of the storage shelves at cooking line soiled. 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 problemsmajorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Refrigerating unit at the prep area out of order/not working. Some food placed on ice inside the same unit and some in other units. Repair properly.
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, May 28, 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