GOOD INFORMATION. BETTER PEACE OF MIND.Español · Always free. No signup required.

Eating & Drinking · Boston, MA

Le Mari Restaurant

259 Newbury St

Last inspected Oct 25, 2024 · View Map ↗ · Compare ↗

The department’s records list this business as closed or out of business.

Read Reviews on Google

Passed

Get the next inspection, free.

We'll email you when Le Mari Restaurant has a new health inspection. No spam, one-click unsubscribe.

No account needed. Unsubscribe at any time.

Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Inspection

Oct 25, 2024

Passed

5 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Food handlers without hair restraints. Provide hats or hairnets for all food handlers.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues
majorCode 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Cooked mushrooms packed into plastic containers with lids at 115F. Spread out on sheet tray- 98F in 10 minutes. Cool cooked foods completely to 41F prior to packing.

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 590.004/4-501.114-PChemicals

Official wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s notes

Bar dish machine not testing for sanitizer. Service as needed. Use kitchen dish machine for all warewashing.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood sticker expired. Consult cleaning company for date to clean.

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
majorCode 590.007/7-102.11-PFOther

Official wording

Common Name-Working Containers (Pf)

Inspector’s notes

Multiple chemical spray bottles without labels. Label all chemical bottles to prevent contamination.

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, Oct 25, 2024 · Original Source

Inspection

Oct 18, 2024

Failed

5 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Food handlers without hair restraints. Provide hats or hairnets for all food handlers.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues
majorCode 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Cooked mushrooms packed into plastic containers with lids at 115F. Spread out on sheet tray- 98F in 10 minutes. Cool cooked foods completely to 41F prior to packing.

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 590.004/4-501.114-PChemicals

Official wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s notes

Bar dish machine not testing for sanitizer. Service as needed. Use kitchen dish machine for all warewashing.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood sticker expired. Consult cleaning company for date to clean.

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
majorCode 590.007/7-102.11-PFOther

Official wording

Common Name-Working Containers (Pf)

Inspector’s notes

Multiple chemical spray bottles without labels. Label all chemical bottles to prevent contamination.

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, Oct 18, 2024 · Original Source

Inspection

Jul 9, 2024

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Jul 9, 2024 · Original Source

More restaurants nearby