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Eating & Drinking w/ Take Out · Boston, MA

Merengue Express

1 Gurney St

Last inspected Feb 17, 2026 · View Map ↗ · Compare ↗

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Passed
SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

12 inspections

Inspection

Feb 17, 2026

Passed

5 recorded violations

minorCode 590.002/2-304.11-CCleaning and sanitizing

Official wording

Clean Condition-Outer Clothing (C)

Inspector’s notes

Ensure all food handlers are wearing clean outer attire such as uniforms - aprons and meat coats when working / preparing foods for the restaurant

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 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Ensure all food handlers [ including staff who are not cooking but are dispensing foods from the hot holding units ] are wearing proper hair restraints during hours of operation

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
minorCode 590.004/4-202.18-CFacility maintenance

Official wording

Ventilation Hood Systems Filters (C)

Inspector’s notes

Clean vents above the char grille to remove all visible grease and grime

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 issues
minorCode 590.006/6-301.14-CHandwashing

Official wording

Handwashing Signage (C)

Inspector’s notes

Post signage stating " Hand Washing Only " at all designated hand sinks in the restaurant

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 590.006/6-501.115-PFOther

Official wording

Prohibiting Animals (Pf)

Inspector’s notes

Recommending to post signage on the front glass door stating " Service animals only " or " no pets alloed inside this establishment per order the Health department " - something to this meaning to assist in reminding customers NOT to bring their pets insidxe the facility

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, Feb 17, 2026 · Original Source

Inspection

Feb 9, 2026

Failed

5 recorded violations

minorCode 590.002/2-304.11-CCleaning and sanitizing

Official wording

Clean Condition-Outer Clothing (C)

Inspector’s notes

Ensure all food handlers are wearing clean outer attire such as uniforms - aprons and meat coats when working / preparing foods for the restaurant

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 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Ensure all food handlers [ including staff who are not cooking but are dispensing foods from the hot holding units ] are wearing proper hair restraints during hours of operation

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
minorCode 590.004/4-202.18-CFacility maintenance

Official wording

Ventilation Hood Systems Filters (C)

Inspector’s notes

Clean vents above the char grille to remove all visible grease and grime

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 issues
minorCode 590.006/6-301.14-CHandwashing

Official wording

Handwashing Signage (C)

Inspector’s notes

Post signage stating " Hand Washing Only " at all designated hand sinks in the restaurant

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 590.006/6-501.115-PFOther

Official wording

Prohibiting Animals (Pf)

Inspector’s notes

Recommending to post signage on the front glass door stating " Service animals only " or " no pets alloed inside this establishment per order the Health department " - something to this meaning to assist in reminding customers NOT to bring their pets insidxe the facility

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, Feb 9, 2026 · Original Source

Inspection

Oct 3, 2025

Passed

2 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Observed plastic bowls used for bulk dispensing. Remove and provide handled scoopers for bulk dispensing

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 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Provide drain plugs for each bay @ 3 compartment sink

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 issues

Official record from Boston Inspectional Services Department, Oct 3, 2025 · Original Source

Inspection

Oct 1, 2025

Failed (extension granted)

9 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Observed bulk containers stored in prep kitchen area without labels of identification. Provide a label for all bulk containers or squeeze bottles with the common name of food item stored inside

In plain English

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

More about other finding
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Observed plastic bowls used for bulk dispensing. Remove and provide handled scoopers for bulk dispensing

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 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Observed food stored underneath leaking compressor in walk in cooler. Remove foods from directly underneath compressor and ensure foods are stored protected

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
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

Observed pasta salad & multiple meats stored in walk in cooler between 47F-50F. Discussed with PIC to maintain cold holding @ 41F or below. COS

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
majorCode 590.004/4-601.11-PFCleaning and sanitizing

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

Observed filters on ice machine with heavy dust; prep table in back kitchen with food spills. Clean to remove all soils / spills / dust

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 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Provide drain plugs for each bay @ 3 compartment sink

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 issues
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Observed food debris on floors behind fryers. Clean to remove all debris from floors behind and around cooking equipment

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 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Observed live roach at 3 bay sink. PIC provided pest report 9/15/25 with same indication. PIC scheduled services for Sunday 9/28/25

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects
majorCode 590.007/7-202.12-PFOther

Official wording

Conditions of Use (Pf)

Inspector’s notes

Observed household RAID spray stored in prep area. Discussed with PIC to discontinue and remove household insect products from food establishment. Licensed pest control for chemical services only. COS

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 1, 2025 · Original Source

Inspection

Sep 24, 2025

Failed

9 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Observed bulk containers stored in prep kitchen area without labels of identification. Provide a label for all bulk containers or squeeze bottles with the common name of food item stored inside

In plain English

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

More about other finding
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Observed plastic bowls used for bulk dispensing. Remove and provide handled scoopers for bulk dispensing

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 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Observed food stored underneath leaking compressor in walk in cooler. Remove foods from directly underneath compressor and ensure foods are stored protected

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
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

Observed pasta salad & multiple meats stored in walk in cooler between 47F-50F. Discussed with PIC to maintain cold holding @ 41F or below. COS

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
majorCode 590.004/4-601.11-PFCleaning and sanitizing

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

Observed filters on ice machine with heavy dust; prep table in back kitchen with food spills. Clean to remove all soils / spills / dust

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 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Observed water leaking underneath sanitize compartment at 3 bay sink. Contact licensed plumber for repairs and provide a drain plug for each compartment sink

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 issues
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Observed food debris on floors behind fryers. Clean to remove all debris from floors behind and around cooking equipment

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 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Observed live roach at 3 bay sink. PIC provided pest report 9/15/25 with same indication. PIC scheduled services for Sunday 9/28/25

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects
majorCode 590.007/7-202.12-PFOther

Official wording

Conditions of Use (Pf)

Inspector’s notes

Observed household RAID spray stored in prep area. Discussed with PIC to discontinue and remove household insect products from food establishment. Licensed pest control for chemical services only. COS

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, Sep 24, 2025 · Original Source

Inspection

Feb 26, 2025

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Feb 26, 2025 · Original Source

Inspection

Oct 31, 2024

Not required

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source

Inspection

May 30, 2024

Passed

3 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

Observed codfish / mixed vegetables stored @ 120F at service line. Discussed with PIC to maintain hot holding @ 135F and above. PIC reheated to 165F and stored in hot holding cabinet

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 590.004/4-903.11-C1Equipment and utensils

Official wording

(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)

Inspector’s notes

Observed knives stored between wall and prep table. Discontinue and store knives properly

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
majorCode 590.006/6-301.12-PFOther

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

Observed hand sink in prep area without paper towels. Discussed with PIC to maintain all hand sinks fully stocked with soap and paper towels. PIC corrected on site

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, May 30, 2024 · Original Source

Inspection

May 23, 2024

Failed

3 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

Observed codfish / mixed vegetables stored @ 120F at service line. Discussed with PIC to maintain hot holding @ 135F and above. PIC reheated to 165F and stored in hot holding cabinet

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 590.004/4-903.11-C1Equipment and utensils

Official wording

(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)

Inspector’s notes

Observed knives stored between wall and prep table. Discontinue and store knives properly

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
majorCode 590.006/6-301.12-PFOther

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

Observed hand sink in prep area without paper towels. Discussed with PIC to maintain all hand sinks fully stocked with soap and paper towels. PIC corrected on site

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, May 23, 2024 · Original Source

Inspection

Jan 19, 2024

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

Observed utensils stored in stagnant water @ prep station. Discussed with PIC to discontinue and follow in use utensil procedures.

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

Observed sliced cucumbers / guacamole stored @ 50F in the top reach in unit. Discussed with PIC to maintain cold holding @ 41F or below. PIC stored in refrigerated 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 temperature
minorCode 590.004/4-501.11-CEquipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Observed salad unit not operating properly and not maintain cold holding @ 41F or below. PIC removed all food items and stored in refrigerated unit. Powered off. Repair

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
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

Post the current 2024 Health permit for the food establishment in a conspicuous place for the consumer

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Boston Inspectional Services Department, Jan 19, 2024 · Original Source

Inspection

Jan 11, 2024

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

Observed utensils stored in stagnant water @ prep station. Discussed with PIC to discontinue and follow in use utensil procedures.

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

Observed sliced cucumbers / guacamole stored @ 50F in the top reach in unit. Discussed with PIC to maintain cold holding @ 41F or below. PIC stored in refrigerated 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 temperature
minorCode 590.004/4-501.11-CEquipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Observed salad unit not operating properly and not maintain cold holding @ 41F or below. PIC removed all food items and stored in refrigerated unit. Powered off. Repair

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
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

Post the current 2024 Health permit for the food establishment in a conspicuous place for the consumer

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Boston Inspectional Services Department, Jan 11, 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

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