Inspection
Sep 14, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 14, 2026 · Original Source
Eating & Drinking w/ Take Out · Boston, MA
Sabroso Taqueria
2 Oliver St
Last inspected Sep 14, 2026 · View Map ↗ · Compare ↗
Passed
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
9 inspectionsInspection
Apr 9, 2026
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
Chicken in warming unit at 115F. Removed by PIC and reheated to acceptable temperature. Ensure proper hot holding at 135F or above.
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
Packaged chips observed for retail sale without labels. Provide.
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 problemsmajorCode 590.007/7-102.11-PFOther
Official wording
Common Name-Working Containers (Pf)
Inspector’s notes
Chemical spray bottle observed with no label. Provide.
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, Apr 9, 2026 · Original Source
Inspection
Apr 2, 2026
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
Chicken in warming unit at 115F. Removed by PIC and reheated to acceptable temperature. Ensure proper hot holding at 135F or above.
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
Packaged chips observed for retail sale without labels. Provide.
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 problemsmajorCode 590.007/7-102.11-PFOther
Official wording
Common Name-Working Containers (Pf)
Inspector’s notes
Chemical spray bottle observed with no label. Provide.
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, Apr 2, 2026 · Original Source
Inspection
Nov 6, 2025
Passed
1 recorded violation
minorCode 590.003/3-305.14-COther
Official wording
Food Preparation (C)
Inspector’s notes
There is no prep sink to wash produce lettuce is being washed in the three bay sink. Provide a food prep sink to protect produce during preparation 10/29/25 Variance request for prep sink
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, Nov 6, 2025 · Original Source
Inspection
Oct 29, 2025
Failed (extension granted)
5 recorded violations
minorCode 590.003/3-302.11-COther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s notes
2 Door Reach in unit / Properly store all raw foods( beef chicken fish ) Below Ready to eat food/ properly store based on cooking temperature requirement
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
Multiples Squeeze bottle stored under counter fridge without label/ Provide Label
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-303.12-COther
Official wording
Storage or Display of Food in Contact with Water or Ice (C)
Inspector’s notes
Shrimp observed stored in water. Discontinue ( Corrected on site)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-305.14-COther
Official wording
Food Preparation (C)
Inspector’s notes
There is no prep sink to wash produce lettuce is being washed in the three bay sink. Provide a food prep sink to protect produce during preparation 10/29/25 Variance request for prep sink
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Reach in Unit/ Properly date mark all ready to eat foods ( Pico de galo Chicken Torilla soup) Provide made/discard date to all food prepped before storing in the refrigerator
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, Oct 29, 2025 · Original Source
Inspection
Oct 22, 2025
Failed
5 recorded violations
minorCode 590.003/3-302.11-COther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s notes
2 Door Reach in unit / Properly store all raw foods( beef chicken fish ) Below Ready to eat food/ properly store based on cooking temperature requirement
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
Multiples Squeeze bottle stored under counter fridge without label/ Provide Label
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-303.12-COther
Official wording
Storage or Display of Food in Contact with Water or Ice (C)
Inspector’s notes
Shrimp observed stored in water. Discontinue ( Corrected on site)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-305.14-COther
Official wording
Food Preparation (C)
Inspector’s notes
There is no prep sink to wash produce lettuce is being washed in the three bay sink. Provide a food prep sink to protect produce during preparation
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Reach in Unit/ Properly date mark all ready to eat foods ( Pico de galo Chicken Torilla soup) Provide made/discard date to all food prepped before storing in the refrigerator
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, Oct 22, 2025 · Original Source
Inspection
Mar 11, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 11, 2025 · Original Source
Inspection
Oct 11, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 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