Eating & Drinking · Boston, MA

Mc Gonagle's Pub

Name: Mc Gonagle's Pub
Address: 367 Neponset Av, Boston, MA

367 Neponset Av

Last inspected Sep 18, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Passed

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

The full inspection history

10 inspections

Inspection

Sep 18, 2026

Passed

4 recorded violations

criticalCode 590.003/3-303.11-POther

Official wording

Ice Used as Exterior Coolant Prohibited as Ingredient (P)

Inspector’s notes

Observed glass water bottles stored in the ice utilized for drinking purposes. Advised to remove and discontinue.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

majorCode 590.003/3-603.11-PFFood temperature

Official wording

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s notes

Consumer Advisory not marked on the Raw Oyster menu item. Advised pic to assure all raw or under cooked items are labeled.

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

minorCode 590.004/4-601.11-CCleaning and sanitizing

Official wording

(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)

Inspector’s notes

Observed heavy food soils on top of the dishmachine. Clean to remove

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 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Observed a metal strainer inside the handsink. Utilized as a dump sink. Discontinue retrain staff to properly utilize designated handsinks.

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 problems

Official record from Boston Inspectional Services Department, Sep 18, 2026 · Original Source

Inspection

Sep 11, 2026

Failed

4 recorded violations

criticalCode 590.003/3-303.11-POther

Official wording

Ice Used as Exterior Coolant Prohibited as Ingredient (P)

Inspector’s notes

Observed glass water bottles stored in the ice utilized for drinking purposes. Advised to remove and discontinue.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

majorCode 590.003/3-603.11-PFFood temperature

Official wording

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s notes

Consumer Advisory not marked on the Raw Oyster menu item. Advised pic to assure all raw or under cooked items are labeled.

In plain English

More about food kept at an unsafe temperature

minorCode 590.004/4-601.11-CCleaning and sanitizing

Official wording

(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)

Inspector’s notes

Observed heavy food soils on top of the dishmachine. Clean to remove

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 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Observed a metal strainer inside the handsink. Utilized as a dump sink. Discontinue retrain staff to properly utilize designated handsinks.

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 problems

Official record from Boston Inspectional Services Department, Sep 11, 2026 · Original Source

Inspection

Jun 4, 2026

Passed

4 recorded violations

minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Observed heavy food soils on top of the dishmachine. Clean to remove

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 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Observed the handsink utilized as a dump sink. Discontinue and retrain staff on proper use of handsink

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 problems

majorCode 590.006/6-301.12-PFOther

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

Handsink missing paper towels. Provide at all times

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 590.006/6-301.14-CHandwashing

Official wording

Handwashing Signage (C)

Inspector’s notes

Proper signage missing from the handsink. Replace

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 problems

Official record from Boston Inspectional Services Department, Jun 4, 2026 · Original Source

Inspection

May 27, 2026

Failed

4 recorded violations

minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Observed heavy food soils on top of the dishmachine. Clean to remove

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 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Observed the handsink utilized as a dump sink. Discontinue and retrain staff on proper use of handsink

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 problems

majorCode 590.006/6-301.12-PFOther

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

Handsink missing paper towels. Provide at all times

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 590.006/6-301.14-CHandwashing

Official wording

Handwashing Signage (C)

Inspector’s notes

Proper signage missing from the handsink. Replace

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 problems

Official record from Boston Inspectional Services Department, May 27, 2026 · Original Source

Inspection

Nov 24, 2025

Passed

2 recorded violations

criticalCode 590.004/4-703.11-PChemicals

Official wording

Hot Water and Chemical-Methods (P)

Inspector’s notes

Main dish machine remains without sanitizer and is still in use / Discontinue use of machine until sanitizer is refilled

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 590.006/6-501.12-CCleaning and sanitizing

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Walls and floors visibly soiled in kitchen cookline and prep area / Clean to remove Walls surrounding main dish machine have been added to be included in cleaning

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

Official record from Boston Inspectional Services Department, Nov 24, 2025 · Original Source

Inspection

Nov 17, 2025

Hearing scheduled

6 recorded violations

criticalCode 590.003/3-304.11-PEquipment and utensils

Official wording

Food Contact with Equipment Utensils and Linens (P)

Inspector’s notes

Interior of ice machine with black mold like soils on white panel / Clean to remove. Exterior of machine visibly soiled / clean to remove

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

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

Chicken salad made daily for lunch in top reach in 60F / Discussed cooling salad down on sheet pan or storing mixing bowls and utensils in walk in / Provide 41F or below Baked potatoes in foil 70F on counter / PIC states they're used for potato skins / Provide 41F or below

In plain English

More about food kept at an unsafe temperature

criticalCode 590.004/4-703.11-PChemicals

Official wording

Hot Water and Chemical-Methods (P)

Inspector’s notes

Main dish machine remains without sanitizer and is still in use / Discontinue use of machine until sanitizer is refilled

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

majorCode 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Items in basin of hand sink near pizza oven / Remove and ensure hand sinks remain free and clear

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 problems

majorCode 590.006/6-301.12-PFOther

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

hand sink near walk ins without paper towels / Provide

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 590.006/6-501.12-CCleaning and sanitizing

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Walls and floors visibly soiled in kitchen cookline and prep area / Clean to remove Walls surrounding main dish machine have been added to be included in cleaning

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

Official record from Boston Inspectional Services Department, Nov 17, 2025 · Original Source

Inspection

Nov 10, 2025

Failed

6 recorded violations

criticalCode 590.003/3-304.11-PEquipment and utensils

Official wording

Food Contact with Equipment Utensils and Linens (P)

Inspector’s notes

Interior of ice machine with black mold like soils on white panel / Clean to remove. Exterior of machine visibly soiled / clean to remove

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

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

In plain English

More about food kept at an unsafe temperature

criticalCode 590.004/4-703.11-PChemicals

Official wording

Hot Water and Chemical-Methods (P)

Inspector’s notes

Main dish machine and bar glass machine - Sanitizer bottles are dry/empty - Change bottles and ensure machines are not running without sanitizer.

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

majorCode 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Items in basin of hand sink near pizza oven / Remove and ensure hand sinks remain free and clear

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 problems

majorCode 590.006/6-301.12-PFOther

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

hand sink near walk ins without paper towels / Provide

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 590.006/6-501.12-CCleaning and sanitizing

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Walls and floors visibly soiled in kitchen cookline and prep area / Clean to remove

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

Official record from Boston Inspectional Services Department, Nov 10, 2025 · Original Source

Inspection

May 12, 2025

Passed

4 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Tongs in stagnant water / Discontinue and store as described below

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Wiping cloths out on counters / Store in sanitizer solution when not in use.

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 590.004/4-302.14-PFCleaning and sanitizing

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

Provide test kits for the Quaternary ammonia used in the 3 bay sink/sanitizer buckets

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

minorCode 590.006/6-501.12-CCleaning and sanitizing

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Walls on cookline with visible soils / Clean to remove

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

Official record from Boston Inspectional Services Department, May 12, 2025 · Original Source

Inspection

May 1, 2025

Failed

4 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Tongs in stagnant water / Discontinue and store as described below

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Wiping cloths out on counters / Store in sanitizer solution when not in use.

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 590.004/4-302.14-PFCleaning and sanitizing

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

Provide test kits for the Quaternary ammonia used in the 3 bay sink/sanitizer buckets

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

minorCode 590.006/6-501.12-CCleaning and sanitizing

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Walls on cookline with visible soils / Clean to remove

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

Official record from Boston Inspectional Services Department, May 1, 2025 · Original Source

Inspection