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Eating & Drinking · Boston, MA

Rincon Caribeno Restaurant

18 Fairmount Av

Last inspected Sep 16, 2026 · View Map ↗ · Compare ↗

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Failed
More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

19 inspections

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.

More about food kept at an unsafe temperature
minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

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.

More about building upkeep issues

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.

More about food kept at an unsafe temperature

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.

More about food kept at an unsafe temperature

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.

More about water, plumbing, or sewage problems

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.

More about food kept at an unsafe temperature

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.

More about food kept at an unsafe temperature

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.

More about food kept at an unsafe temperature
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.

More about food kept at an unsafe temperature

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.

More about food kept at an unsafe temperature
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. 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.

More about food kept at an unsafe temperature

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.

More about food kept at an unsafe temperature
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. 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.

More about food kept at an unsafe temperature

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.

More about food kept at an unsafe temperature
minorCode 590.004/4-501.15-CCleaning and sanitizing

Official wording

Warewashing Machines Manufacturers’ Operating Instructions (C)

Inspector’s notes

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.

More about cleaning or sanitizing problems

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.

More about food kept at an unsafe temperature
minorCode 590.004/4-501.15-CCleaning and sanitizing

Official wording

Warewashing Machines Manufacturers’ Operating Instructions (C)

Inspector’s notes

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.

More about cleaning or sanitizing problems

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.

More about food kept at an unsafe temperature
minorCode 590.004/4-501.15-CCleaning and sanitizing

Official wording

Warewashing Machines Manufacturers’ Operating Instructions (C)

Inspector’s notes

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.

More about cleaning or sanitizing problems

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.

More about food kept at an unsafe temperature
majorCode 590.004/4-302.13-PFFood temperature

Official wording

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.

More about food kept at an unsafe temperature
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.

More about water, plumbing, or sewage problems

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.

More about food kept at an unsafe temperature
majorCode 590.004/4-302.13-PFFood temperature

Official wording

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.

More about food kept at an unsafe temperature
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.

More about water, plumbing, or sewage problems

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.

More about food kept at an unsafe temperature
majorCode 590.004/4-302.13-PFFood temperature

Official wording

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.

More about food kept at an unsafe temperature
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.

More about water, plumbing, or sewage problems

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.

More about chemicals stored or used unsafely
minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

High Temp dishmachine is not working. 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.

More about building upkeep issues
minorCode 590.005/5-501.115-CFacility maintenance

Official wording

Maintaining Refuse Areas and Enclosures (C)

Inspector’s notes

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.

More about building upkeep issues
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

No 2024 Health Permit. Operating without a license. Contact ISDHEALTH@BOSTON.GOV to request online payment link.

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, 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.

More about chemicals stored or used unsafely
minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

High Temp dishmachine is not working. 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.

More about building upkeep issues
minorCode 590.005/5-501.115-CFacility maintenance

Official wording

Maintaining Refuse Areas and Enclosures (C)

Inspector’s notes

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.

More about building upkeep issues
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

No 2024 Health Permit. Operating without a license. Contact ISDHEALTH@BOSTON.GOV to request online payment link.

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, Feb 9, 2024 · Original Source

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