Inspection
Jul 20, 2026
5 recorded violations
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Observed shellstock tags missing last date served or used in records kept 90 days or more; retrain staff to write last date used or served on every single shellstock tag.
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 issuesOfficial wording
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
In a standing refrigerator observed four bottles of half & half expired dated 7-11-2024; have staff check expieration dates with more frequency and discard expired foods.
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 contaminationOfficial wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
At the high temperature warewashing machine tested multiple times maximum temperature captured was 157.7F; repair to read at least 165F at the plate. Location will use the warewashing machine in the Revere Hotel's kitchen operated by the same staff to clean and sanitize wares.
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 wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
At the bar observed both handwashing sink basins blocked by hotel pans and personal items; retrain staff that handwashing sinks must be unobstructed and available to use at all times.
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 problemsOfficial wording
Sanitizers Criteria-Chemicals (P)
Inspector’s notes
From the premade botled sanitizer Ecolab Sink & Surface cleaner tested at over 3 000 ppm lactic acid and over 1 130 DDBSA higher than the written safe range by the manafacturer; the person in charge will no longer use the premade cleaner and will switch to quats from the other kitchen's mixer which tested at 200ppm quats.
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 unsafelyOfficial record from Boston Inspectional Services Department, Jul 20, 2026 · Original Source