Inspection
Apr 30, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Apr 30, 2026 · Original Source
Eating & Drinking · Boston, MA
Sam Adams Tap Room Extension & Eats
200 Terminal Rd
Last inspected Apr 30, 2026 · View Map ↗ · Compare ↗
Passed
Get the next inspection, free.
We'll email you when Sam Adams Tap Room Extension & Eats has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
7 inspectionsInspection
Sep 15, 2025
Passed
3 recorded violations
criticalCode 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
Cut tomatoes 50F Deli turkey 53F / Items in top reach in operating at 51F. Unit has been taken out of service. Food has been transferred to walk in to cool down. Ice will be used to help maintain temperature until unit is repaired. / Provide 41F or below
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 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Reach in unit operating at 51F / Unit has been taken out of service until repair can be made / Repair to provide 41F or below
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 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Small rodent droppings noted in the wall void where the gate is stored while establishment is open / Clean to remove and maintain Small rodent droppings noted in the corner under front POS counter / Clean to remove and maintain
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Sep 15, 2025 · Original Source
Inspection
Sep 4, 2025
Failed
3 recorded violations
criticalCode 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
Cut tomatoes 50F Deli turkey 53F / Items in top reach in operating at 51F. Unit has been taken out of service. Food has been transferred to walk in to cool down. Ice will be used to help maintain temperature until unit is repaired. / Provide 41F or below
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 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Reach in unit operating at 51F / Unit has been taken out of service until repair can be made / Repair to provide 41F or below
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 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Small rodent droppings noted in the wall void where the gate is stored while establishment is open / Clean to remove and maintain Small rodent droppings noted in the corner under front POS counter / Clean to remove and maintain
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Sep 4, 2025 · Original Source
Inspection
Jun 6, 2025
Passed
4 recorded violations
minorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Bulk food storages containers without proper label. Provide.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled paper wipes observed on the counter. Prepare proper wiping cloths in sanitizing solution.
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 problemsmajorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No chlorine sanitizing solution for Main Low Tem Dish Machine and Bar Low Temp Dish Machine. 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 temperatureminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Beer Walk In cooler with wall and hoses covered in black sustance. Clean to remove. Bottom of refrigerating unit at bar area soiled. Clean properly.
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 6, 2025 · Original Source
Inspection
May 30, 2025
Failed
4 recorded violations
minorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Bulk food storages containers without proper label. Provide.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled paper wipes observed on the counter. Prepare proper wiping cloths in sanitizing solution.
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 problemsmajorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No chlorine sanitizing solution for Main Low Tem Dish Machine and Bar Low Temp Dish Machine. 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 temperatureminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Beer Walk In cooler with wall and hoses covered in black sustance. Clean to remove. Bottom of refrigerating unit at bar area soiled. Clean properly.
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, May 30, 2025 · Original Source
Inspection
Apr 9, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Apr 9, 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