ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Rincon Caribeno Restaurant last inspected?
The most recent inspection on record was on Oct 1, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
21 inspections on record, from Feb 9, 2024 to Oct 1, 2026.
Has Rincon Caribeno Restaurant ever been closed by the health department?
No closure appears in the 21 inspection records we hold for this business. The earliest is dated Feb 9, 2024.
The Full Inspection History
21 inspections
Inspection
Oct 1, 2026
Passed
1 recorded violation
majorCode 590.004/4-501.110-PFFood temperature
Official Wording
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s Notes
Lo temp dish washer registering 110F shall 120F or higher.
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.
Official record from Boston Inspectional Services Department, Oct 1, 2026 · Original Source
Inspection
Sep 24, 2026
Failed (extension granted)
2 recorded violations
majorCode 590.004/4-501.110-PFFood temperature
Official Wording
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s Notes
Lo temp dish washer registering 110F shall 120F or higher.
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.
Condensation hose dripping into ware washing sink remove and provide proper repair.
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.
Official record from Boston Inspectional Services Department, Sep 24, 2026 · Original Source
Inspection
Sep 16, 2026
Failed
2 recorded violations
majorCode 590.004/4-501.110-PFFood temperature
Official Wording
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s Notes
Lo temp dish washer registering 110F shall 120F or higher.
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.
Condensation hose dripping into ware washing sink remove and provide proper repair.
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.
Official record from Boston Inspectional Services Department, Sep 16, 2026 · Original Source
Inspection
Mar 27, 2026
Passed
1 recorded violation
majorCode 590.004/4-204.115-PFFood temperature
Official Wording
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s Notes
Temp gauge not operating repair.
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.
Official record from Boston Inspectional Services Department, Mar 27, 2026 · Original Source
Inspection
Mar 20, 2026
Failed
1 recorded violation
majorCode 590.004/4-204.115-PFFood temperature
Official Wording
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s Notes
Temp gauge not operating repair.
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.
Official record from Boston Inspectional Services Department, Mar 20, 2026 · Original Source
Inspection
Jan 20, 2026
Passed
1 recorded violation
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Air Gap (P)
Inspector’s Notes
No air gap on the prep sink. Contact licensed plumber to install air gap. Faucet on the prep sink is leaking. Repair faucet.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Jan 20, 2026 · Original Source
Inspection
Oct 24, 2025
Passed
1 recorded violation
majorCode 590.004/4-501.110-PFFood temperature
Official Wording
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s Notes
The dishmachine in the kitchen plate reads 150 wash and 180 rinse. The gauge is reading 150 wash and 118 rinse The gauge (PSI)on the dishmachine is not working. Repair The machine has sanitizer hooked up and no spot hooked up. Tested the machine with cholorine strips and no sanitizer. Please use paper or plastic plates until the dish machine has been repaired. Dishmachine is the kitchen discontinue using dishmachine and use the 3 bay sink for pots and pans that fit into the 3 bay sink. Please use paper or plastic plates until the dish machine has been repaired or replaced.
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.
Official record from Boston Inspectional Services Department, Oct 24, 2025 · Original Source
Inspection
Oct 14, 2025
Failed (extension granted)
1 recorded violation
majorCode 590.004/4-501.110-PFFood temperature
Official Wording
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s Notes
The dishmachine in the kitchen plate reads 150 wash and 180 rinse. The gauge is reading 150 wash and 118 rinse The gauge (PSI)on the dishmachine is not working. Repair The machine has sanitizer hooked up and no spot hooked up. Tested the machine with cholorine strips and no sanitizer. Please use paper or plastic plates until the dish machine has been repaired. Dishmachine is the kitchen discontinue using dishmachine and use the 3 bay sink for pots and pans that fit into the 3 bay sink. Please use paper or plastic plates until the dish machine has been repaired or replaced.
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.
Official record from Boston Inspectional Services Department, Oct 14, 2025 · Original Source
Inspection
Oct 6, 2025
Failed (extension granted)
2 recorded violations
majorCode 590.004/4-302.13-PFFood temperature
Official Wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No irreversible thermometer or 160 thermal strips for the dishmachine behind the bar. Provide
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.
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s Notes
The dishmachine in the kitchen plate reads 150 wash and 180 rinse. The gauge is reading 150 wash and 118 rinse The gauge (PSI)on the dishmachine is not working. Repair The machine has sanitizer hooked up and no spot hooked up. Tested the machine with cholorine strips and no sanitizer. Please use paper or plastic plates until the dish machine has been repaired. Dishmachine is the kitchen discontinue using dishmachine and use the 3 bay sink for pots and pans that fit into the 3 bay sink. Please use paper or plastic plates until the dish machine has been repaired or replaced.
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.
Official record from Boston Inspectional Services Department, Oct 6, 2025 · Original Source
Inspection
Sep 23, 2025
Failed (extension granted)
2 recorded violations
majorCode 590.004/4-302.13-PFFood temperature
Official Wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No irreversible thermometer or 160 thermal strips for the dishmachine behind the bar. Provide
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.
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s Notes
The dishmachine in the kitchen plate reads 150 wash and 180 rinse. The gauge is reading 150 wash and 118 rinse The gauge (PSI)on the dishmachine is not working. Repair The machine has sanitizer hooked up and no spot hooked up. Tested the machine with cholorine strips and no sanitizer. Please use paper or plastic plates until the dish machine has been repaired. PIC called a repair company at the time of the re inspection. Please contact us with the date of service. Dishmachine is the kitchen discontinue using dishmachine and use the 3 bay sink for pots and pans that fit into the 3 bay sink. Please use paper or plastic plates until the dish machine has been repaired or replaced.
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.
Official record from Boston Inspectional Services Department, Sep 23, 2025 · Original Source
Inspection
Sep 16, 2025
Failed (extension granted)
2 recorded violations
majorCode 590.004/4-302.13-PFFood temperature
Official Wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No irreversible thermometer or 160 thermal strips for the dishmachine behind the bar. Provide
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.
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s Notes
The dishmachine in the kitchen plate reads 150 wash and 180 rinse. The gauge is reading 150 wash and 118 rinse The gauge (PSI)on the dishmachine is not working. Repair The machine has sanitizer hooked up and no spot hooked up. Tested the machine with cholorine strips and no sanitizer. Please use paper or plastic plates until the dish machine has been repaired. PIC called a repair company at the time of the re inspection. Please contact us with the date of service. Dishmachine is the kitchen discontinue using dishmachine and use the 3 bay sink for pots and pans that fit into the 3 bay sink. Please use paper or plastic plates until the dish machine has been repaired or replaced.
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.
Official record from Boston Inspectional Services Department, Sep 16, 2025 · Original Source
Inspection
Sep 9, 2025
Hearing scheduled
2 recorded violations
majorCode 590.004/4-501.110-PFFood temperature
Official Wording
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s Notes
Dishmachine is the kitchen- Last week the wash cycle was working today it is not. The Rinse and Sanitize is still not working- Discontinue using dishmachine and only use the 3 bay sink until dishmachine is repaired. Repair or replace The gauge (PSI)on the dishmachine is not working. Repair
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.
Dishmachine is the kitchen- the rinse cycle is not working properly. Wash is fine. Repair rinse cycle.- Discontinue using dishmachine and only use the 3 bay sink until dishmachine is repaired. Repair or replace The gauge (PSI)on the dishmachine is not working. Repair
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.
Official record from Boston Inspectional Services Department, Sep 9, 2025 · Original Source
Inspection
Sep 2, 2025
Failed (extension granted)
2 recorded violations
majorCode 590.003/3-501.15-PFFood temperature
Official Wording
(A )Cooling Methods (Pf)
Inspector’s Notes
Observed goat chicken and vegatables being stored on the shelving in the basement. Staff stated they just cooked the items and they were cooling on the shelf. Staff removed and placed into the refrigeration unit. Ensure staff is properly trained on cooling.
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.
Dishmachine is the kitchen- the rinse cycle is not working properly. Wash is fine. Repair rinse cycle.- Discontinue using dishmachine and only use the 3 bay sink until dishmachine is repaired. Repair or replace The gauge (PSI)on the dishmachine is not working. Repair
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.
Official record from Boston Inspectional Services Department, Sep 2, 2025 · Original Source
Inspection
Aug 21, 2025
Failed
2 recorded violations
majorCode 590.003/3-501.15-PFFood temperature
Official Wording
(A )Cooling Methods (Pf)
Inspector’s Notes
Observed goat chicken and vegatables being stored on the shelving in the basement. Staff stated they just cooked the items and they were cooling on the shelf. Staff removed and placed into the refrigeration unit. Ensure staff is properly trained on cooling.
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.
The dishmachine behind the bar reads 110. Ran the dishmachine 3 times. Ensure dishmachine is operating per the data plate. Repair. Dishmachine is the kitchen- the rinse cycle is not working properly. Wash is fine. Repair rinse cycle.- Discontinue using dishmachine and only use the 3 bay sink until dishmachine is repaired. The gauge (PSI)on the dishmachine is not working. Repair
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.
Official record from Boston Inspectional Services Department, Aug 21, 2025 · Original Source
Inspection
Feb 28, 2025
Failed (extension granted)
3 recorded violations
majorCode 590.004/4-301.11-PFFood temperature
Official Wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Provide proper means to transport food to ensure proper temperature for hot and cold foods. Provide specs
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No temperature measuring device for the high temp dishmachine. Provide an irreversible thermometer or 160 thermal strips.
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Air Gap (P)
Inspector’s Notes
No air gap on the prep sink. Contact licensed plumber to install air gap. Faucet on the prep sink is leaking. Repair faucet.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Feb 28, 2025 · Original Source
Inspection
Feb 18, 2025
Failed (extension granted)
3 recorded violations
majorCode 590.004/4-301.11-PFFood temperature
Official Wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Provide proper means to transport food to ensure proper temperature for hot and cold foods. Provide specs
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No temperature measuring device for the high temp dishmachine. Provide an irreversible thermometer or 160 thermal strips.
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Air Gap (P)
Inspector’s Notes
No air gap on the prep sink. Contact licensed plumber to install air gap. Faucet on the prep sink is leaking. Repair faucet.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Feb 18, 2025 · Original Source
Inspection
Feb 11, 2025
Failed
3 recorded violations
majorCode 590.004/4-301.11-PFFood temperature
Official Wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Provide proper means to transport food to ensure proper temperature for hot and cold foods. Provide specs
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No temperature measuring device for the high temp dishmachine. Provide an irreversible thermometer or 160 thermal strips.
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Air Gap (P)
Inspector’s Notes
No air gap on the prep sink. Contact licensed plumber to install air gap. Faucet on the prep sink is leaking. Repair faucet.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Feb 11, 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
Aug 1, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Aug 1, 2024 · Original Source
Inspection
Feb 16, 2024
Passed
4 recorded violations
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
3 Bay sink- Quaternary Sanitizer below 150ppm. Ensure minimum of 150- 400ppm.
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.
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.
Observed old equipment outside in the trash area. Remove all equipment.
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.
Official record from Boston Inspectional Services Department, Feb 16, 2024 · Original Source
Inspection
Feb 9, 2024
Failed
4 recorded violations
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
3 Bay sink- Quaternary Sanitizer below 150ppm. Ensure minimum of 150- 400ppm.
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.
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.
Observed old equipment outside in the trash area. Remove all equipment.
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.