Inspection
Jul 17, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 17, 2026 · Original Source
Retail Food · Boston, MA
Whole Foods Market(415 Centre St.)
415 Centre St
Last inspected Jul 17, 2026 · View Map ↗ · Compare ↗
Passed
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
14 inspectionsInspection
Apr 3, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Apr 3, 2026 · Original Source
Inspection
Jan 2, 2026
Passed
3 recorded violations
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
As discussed please clean around the building of any loose trash and debris.
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 problemsminorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Hood filters will need to be cleaned. Hood sticker good until March 2026
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 issuesmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
I review the pest reports and reports are showing no catches. One recommendation was noted to repair the wall behind the ice machine. As discussed please clean up the outdoor storage area and remove pallets and debris. Pull pallets that are being used off the wall so pest control and put traps along the wall and this will need to be checked each day. Please send me the reports as you get them to review.
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, Jan 2, 2026 · Original Source
Inspection
Dec 26, 2025
Failed
3 recorded violations
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
As discussed please clean around the building of any loose trash and debris.
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 problemsminorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Hood filters will need to be cleaned. Hood sticker good until March 2026
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 issuesmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
I review the pest reports and reports are showing no catches. One recommendation was noted to repair the wall behind the ice machine. As discussed please clean up the outdoor storage area and remove pallets and debris. Pull pallets that are being used off the wall so pest control and put traps along the wall and this will need to be checked each day. Please send me the reports as you get them to review.
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, Dec 26, 2025 · Original Source
Inspection
Sep 26, 2025
Passed
2 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
As discussed with the PIC the dishwasher on the clean equipment drain board we found dirty water and equiment comeing out with dirty water. Please have dishwasher look at so it drain away dirty water. Maybe drain board can be lifted to keep water on the drain board.
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 contaminationminorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
PIC will need to clean the hood filters more often. PIC stated that they are clean a few times a week now. Please address and be sure thay are clean. Hood sticker good until Nov 2025
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 record from Boston Inspectional Services Department, Sep 26, 2025 · Original Source
Inspection
Sep 19, 2025
Failed
2 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
As discussed with the PIC the dishwasher on the clean equipment drain board we found dirty water and equiment comeing out with dirty water. Please have dishwasher look at so it drain away dirty water. Maybe drain board can be lifted to keep water on the drain board.
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 contaminationminorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
PIC will need to clean the hood filters more often. PIC stated that they are clean a few times a week now. Please address and be sure thay are clean. Hood sticker good until Nov 2025
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 record from Boston Inspectional Services Department, Sep 19, 2025 · Original Source
Inspection
Feb 26, 2025
Passed
1 recorded violation
minorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Today found high temp dishwasher washing at 155F and rinsing between 133F to 147F. PIC has had repair company out and has called again. Also please find out how often the water should be changed
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 record from Boston Inspectional Services Department, Feb 26, 2025 · Original Source
Inspection
Feb 19, 2025
Failed (extension granted)
3 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Hood filters on cooking line will need to be cleaned. PIC stated that they are cleaned twice a week.
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 issuesmajorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
At this time found high temperature dishwasher rinse temp between 163F to 173F. It was 160F at the plate. Please have the unit serviced.
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 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Today found high temp dishwasher washing at 155F and rinsing between 133F to 147F. PIC has had repair company out and has called again. Also please find out how often the water should be changed
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 record from Boston Inspectional Services Department, Feb 19, 2025 · Original Source
Inspection
Feb 12, 2025
Failed
2 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Hood filters on cooking line will need to be cleaned. PIC stated that they are cleaned twice a week.
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 issuesmajorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
At this time found high temperature dishwasher rinse temp between 163F to 173F. It was 160F at the plate. Please have the unit serviced.
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, Feb 12, 2025 · Original Source
Inspection
Oct 28, 2024
Report filed
2 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Hood filters on cooking line visibly soiled. PIC stated that he cleans them twice a week. Please clean more if needed. Hood stickers good until Jan 2025.
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 issuesminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
As discussed please have the produce walk in floor cleaned under the shelves.
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, Oct 28, 2024 · Original Source
Inspection
May 9, 2024
Report filed
1 recorded violation
minorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
As discussed PIC will need to replace the missing curtains in walk in and cold rooms.
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 record from Boston Inspectional Services Department, May 9, 2024 · Original Source
Inspection
Nov 17, 2023
Report filed
5 recorded violations
majorCode 590.004/4-203.12-PFFood temperature
Official wording
Temperature Measuring Devices Ambient Air and Water-Accuracy (Pf)
Inspector’s notes
Dishmachine wash temp gauge registers 45F. Actual temperature was 158F. Final rinse 185F at the plate. Ensure unit does not exceed 194F (fluctuates 194F-195F) 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 temperaturemajorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Hot holding cabinet for rotisserie chickens registers 86F. Three heating bulbs not working. Ensure unit maintains chickens at or above 135F. Not in use during compliance inspection.Staff will check to ensure proper self service hot holding 135F or above before using holding station.
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Staff not hot holding at self service until verification that the unit can maintain at or above 135F. Repair or replace.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode 590.004/4-501.12-COther
Official wording
Cutting Surfaces (C)
Inspector’s notes
Green cutting board at deli heavily scored. Resurface or replace.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
No approval posted. Provide documentation of Division of Marine Fisheries permit that includes permission for eviscerating fish at retail.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Nov 17, 2023 · Original Source
Inspection
Nov 8, 2023
Failed (extension granted)
7 recorded violations
criticalCode 590.003/3-306.13-POther
Official wording
(A) Consumer Self-Service Operations (P)
Inspector’s notes
Bags of mussels stored in open display for customer self service. Discontinue.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 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
Pizza toppings stored above 41F- Sausage crumbles 50F sliced tomatoes 47F cooked chicken 46-52F cut vegetables 47F stored in unit of 50F for one hour. Removed by PIC and returned to chill.
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 590.004/4-203.12-PFFood temperature
Official wording
Temperature Measuring Devices Ambient Air and Water-Accuracy (Pf)
Inspector’s notes
Dishmachine wash temp gauge registers 45F. Actual temperature was 158F. Final rinse 185F at the plate. Ensure unit does not exceed 194F (fluctuates 194F-195F) 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 temperaturemajorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Hot holding cabinet for rotisserie chickens registers 86F. Three heating bulbs not working. Ensure unit maintains chickens at or above 135F. Not in use during compliance inspection.
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Curtains in dishmachine in disrepair. Replace.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode 590.004/4-501.12-COther
Official wording
Cutting Surfaces (C)
Inspector’s notes
Green cutting board at deli heavily scored. Resurface or replace.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
No approval posted. Provide documentation of Division of Marine Fisheries permit that includes permission for eviscerating fish at retail.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Nov 8, 2023 · Original Source
Inspection
Nov 1, 2023
Failed
7 recorded violations
criticalCode 590.003/3-306.13-POther
Official wording
(A) Consumer Self-Service Operations (P)
Inspector’s notes
Bags of mussels stored in open display for customer self service. Discontinue.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 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
Pizza toppings stored above 41F- Sausage crumbles 50F sliced tomatoes 47F cooked chicken 46-52F cut vegetables 47F stored in unit of 50F for one hour. Removed by PIC and returned to chill.
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 590.004/4-203.12-PFFood temperature
Official wording
Temperature Measuring Devices Ambient Air and Water-Accuracy (Pf)
Inspector’s notes
Dishmachine wash temp gauge registers 45F. Actual temperature was 158F. Final rinse 185F at the plate. Ensure unit does not exceed 194F (fluctuates 194F-195F) Produce unit in retail registers 45F. Ensure unit maintains at 41F or below. 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 temperaturemajorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Refrigerator at pizza station registers 50F PIC to discontinue use until repaired and maintains at 41F or below. Broccoli slaw at produce 45F. Removed by PIC. Hot holding cabinet for rotisserie chickens registers 86F. Three heating bulbs not working. Ensure unit maintains chickens at or above 135F.
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Curtains in dishmachine in disrepair. Replace.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode 590.004/4-501.12-COther
Official wording
Cutting Surfaces (C)
Inspector’s notes
Green cutting board at deli heavily scored. Resurface or replace.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
No approval posted. Provide documentation of Division of Marine Fisheries permit that includes permission for eviscerating fish at retail.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Nov 1, 2023 · Original Source
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