Inspection
Jun 10, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jun 10, 2026 · Original Source
Retail Food · Boston, MA
Nubian Markets
2565 Washington St
Last inspected Jun 10, 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
14 inspectionsInspection
Jan 28, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 28, 2026 · Original Source
Inspection
Jun 20, 2025
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed hood sticker expired May 2025. Contact hood cleaning company to schedule cleaning and submit confirmation to the Health Division
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 20, 2025 · Original Source
Inspection
Jun 16, 2025
Failed (extension granted)
4 recorded violations
majorCode 590.003/3-202.15-PFOther
Official wording
Package Integrity (Pf)
Inspector’s notes
Observed multiple cans stored on retail shelves with dents at the seals. Discussed with PIC to monitor and ensure all cans are in good condition while stored for retail sales
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Observed multi-door reach in freezers in retail stored with ice build up. Discussed with PIC to monitor and ensure freezers are operating properly without ice build up
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 issuesmajorCode 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 reach in unit with soils / food debris at cooking grill along with soiled grill table. Clean with frequency to prevent build up
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed hood sticker expired May 2025. Contact hood cleaning company to schedule cleaning and submit confirmation to the Health Division
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 16, 2025 · Original Source
Inspection
Jun 9, 2025
Failed
4 recorded violations
majorCode 590.003/3-202.15-PFOther
Official wording
Package Integrity (Pf)
Inspector’s notes
Observed multiple cans stored on retail shelves with dents at the seals. Discussed with PIC to monitor and ensure all cans are in good condition while stored for retail sales
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Observed multi-door reach in freezers in retail stored with ice build up. Discussed with PIC to monitor and ensure freezers are operating properly without ice build up
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 issuesmajorCode 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 reach in unit with soils / food debris at cooking grill along with soiled grill table. Clean with frequency to prevent build up
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed hood sticker expired May 2025. Contact hood cleaning company to schedule cleaning and submit confirmation to the Health Division
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 9, 2025 · Original Source
Inspection
Feb 14, 2025
Passed
1 recorded violation
majorCode 590.005/5-103.11-PFOther
Official wording
Capacity-Quantity and Availability (Pf)
Inspector’s notes
Observed kitchen walk in cooler functioning between 55F-57F. PIC storing inside butcher walk in cooler seperated from raw meats. HVAC repairs in progress while on site
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Feb 14, 2025 · Original Source
Inspection
Feb 7, 2025
Failed (extension granted)
10 recorded violations
majorCode 590.003/3-202.15-PFOther
Official wording
Package Integrity (Pf)
Inspector’s notes
Observed multiple can goods stored on retail shelves dented at the seal. Discussed with PIC to monitor and ensure all can goods are in good condition while stored on retail shelves. PIC removed
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Observed bulk containers / plastic bowls in kitchen stored unidentified. Provide a label with the common name of food items stored inside
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Provide handled scoopers for all bulk containers for 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 issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Observed multiple wiping cloths stored on tables in butcher area. Maintain all wiping cloths in a sanitizing solution after each 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 problemscriticalCode 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 multiple food items stored in non-operating walk in cooler between 57F-60F within unknown time. Discussed with PIC to maintain cold holding @ 41F or below. PIC voluntarily disposed / denatured
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 temperaturecriticalCode 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 steamed vegetables & peas stored on hot holding plates at front counter between 119F-125F. Discussed with PIC to maintain hot holding @ 135F and above. PIC reheated to 165F
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 590.004/4-101.16-COther
Official wording
Sponges Use Limitation (C)
Inspector’s notes
Discontinue the usage of sponges at the warewashing bay in kitchen.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Provide irreversiblet thermometer for high temp machine for internal temperature of machine
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 590.005/5-103.11-PFOther
Official wording
Capacity-Quantity and Availability (Pf)
Inspector’s notes
Observed kitchen walk in cooler functioning between 55F-57F. PIC storing inside butcher walk in cooler seperated from raw meats. HVAC repairs in progress while on site
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed floor in butcher walk in cooler with blood spills. Instructed PIC to maintain clean and use sheet pans to maintain drips
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, Feb 7, 2025 · Original Source
Inspection
Jan 30, 2025
Failed
10 recorded violations
majorCode 590.003/3-202.15-PFOther
Official wording
Package Integrity (Pf)
Inspector’s notes
Observed multiple can goods stored on retail shelves dented at the seal. Discussed with PIC to monitor and ensure all can goods are in good condition while stored on retail shelves. PIC removed
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Observed bulk containers / plastic bowls in kitchen stored unidentified. Provide a label with the common name of food items stored inside
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Provide handled scoopers for all bulk containers for 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 issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Observed multiple wiping cloths stored on tables in butcher area. Maintain all wiping cloths in a sanitizing solution after each 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 problemscriticalCode 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 multiple food items stored in non-operating walk in cooler between 57F-60F within unknown time. Discussed with PIC to maintain cold holding @ 41F or below. PIC voluntarily disposed / denatured
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 temperaturecriticalCode 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 steamed vegetables & peas stored on hot holding plates at front counter between 119F-125F. Discussed with PIC to maintain hot holding @ 135F and above. PIC reheated to 165F
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 590.004/4-101.16-COther
Official wording
Sponges Use Limitation (C)
Inspector’s notes
Discontinue the usage of sponges at the warewashing bay in kitchen.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Provide irreversiblet thermometer for high temp machine for internal temperature of machine
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 590.005/5-103.11-PFOther
Official wording
Capacity-Quantity and Availability (Pf)
Inspector’s notes
Observed kitchen walk in cooler functioning between 55F-57F. PIC storing inside butcher walk in cooler seperated from raw meats. HVAC repairs in progress while on site
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed floor in butcher walk in cooler with blood spills. Instructed PIC to maintain clean and use sheet pans to maintain drips
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, Jan 30, 2025 · Original Source
Inspection
Jul 30, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 30, 2024 · Original Source
Inspection
Apr 3, 2024
Passed
3 recorded violations
criticalCode 590.004/4-703.11-PChemicals
Official wording
Hot Water and Chemical-Methods (P)
Inspector’s notes
Observed employee improperly performing warewashing procedures. Discussed with PIC to review and re-train procedures
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 unsafelycriticalCode 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 sliced chicken stored on service line @ 95F at this time. Discussed with PIC to maintain hot holding @ 135F and above. PIC removed from service line to reheat per order.
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed packaged raw meat stored in butcher case without safe handling instructions. Provide the required label on all raw meats excluding fish.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Boston Inspectional Services Department, Apr 3, 2024 · Original Source
Inspection
Mar 27, 2024
Failed (extension granted)
5 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Observed raw meat stored directly on racks. Discontinue practice and store meat on a sheet pans in walk in cooler to protect from contamination.
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 contaminationmajorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed packaged raw meat stored in butcher case without safe handling instructions. Provide the required label on all raw meats excluding fish.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemscriticalCode 590.004/4-703.11-PChemicals
Official wording
Hot Water and Chemical-Methods (P)
Inspector’s notes
Observed employee improperly performing warewashing procedures. Discussed with PIC to review and re-train procedures
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 unsafelyminorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Observed squeeze bottles stored without identification. Provide labels on all squeeze bottles with identification of common 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 findingcriticalCode 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 sliced chicken stored on service line @ 95F at this time. Discussed with PIC to maintain hot holding @ 135F and above. PIC removed from service line to reheat per order.
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, Mar 27, 2024 · Original Source
Inspection
Mar 19, 2024
Failed
4 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Observed raw meat stored directly on racks. Discontinue practice and store meat on a sheet pans in walk in cooler to protect from contamination.
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 contaminationcriticalCode 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 cut potatoes / sweet potatoes / sliced chicken stored on service line between 120F-130F. Discussed with PIC to maintain hot holding @ 135F and above. PIC reheated
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 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Observed squeeze bottles stored without identification. Provide labels on all squeeze bottles with identification of common 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 findingmajorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed packaged raw meat stored in butcher case without safe handling instructions. Provide labels
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Boston Inspectional Services Department, Mar 19, 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
Inspection
Nov 27, 2023
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Nov 27, 2023 · Original Source