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
Eating & Drinking · Boston, MA
Wolfgang's Steakhouse
201 Washington St
Last inspected Oct 31, 2024 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Wolfgang's Steakhouse last inspected?
- The most recent inspection on record was on Oct 31, 2024. The result listed by Boston Inspectional Services Department was “Not required”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 5 inspections on record, from Dec 12, 2023 to Oct 31, 2024.
- Has Wolfgang's Steakhouse ever been closed by the health department?
- No closure appears in the 5 inspection records we hold for this business. The earliest is dated Dec 12, 2023.
The Full Inspection History
5 inspectionsInspection
Jan 9, 2024
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker expired. Cleaning scheduled for 1/8/24
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, Jan 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
Inspection
Dec 19, 2023
Failed (extension granted)
6 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No vomit/diarrhea clean up kit or procedures. Provide kit and/or precedures
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 590.003/3-603.11-PFFood temperature
Official Wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Consumer advosory stated on menu but no disclosure of which items may be undercooked or raw. Update menu to accurately inform consumers.
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 temperaturecriticalCode 590.004/4-501.114-PChemicals
Official Wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Bar dish machine out of chlorine sanitizer. Corrected on site. Monitor dish machine chemicals for operational levels.
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 unsafelymajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Soda gun holder at bar with soils. Clean to prevent contamination
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 problemscriticalCode 590.004/4-602.11-PCleaning and sanitizing
Official Wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s Notes
Meat cutting room refrigeration at 65F. Equipment must be cleaned every 4 hours to prevent contamination until unit is repaired.
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 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker expired. Cleaning scheduled for 1/8/24
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, Dec 19, 2023 · Original Source
Inspection
Dec 12, 2023
Failed
6 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No vomit/diarrhea clean up kit or procedures. Provide kit and/or precedures
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 590.003/3-603.11-PFFood temperature
Official Wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Consumer advosory stated on menu but no disclosure of which items may be undercooked or raw. Update menu to accurately inform consumers.
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 temperaturecriticalCode 590.004/4-501.114-PChemicals
Official Wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Bar dish machine out of chlorine sanitizer. Corrected on site. Monitor dish machine chemicals for operational levels.
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 unsafelymajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Soda gun holder at bar with soils. Clean to prevent contamination
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 problemscriticalCode 590.004/4-602.11-PCleaning and sanitizing
Official Wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s Notes
Meat cutting room refrigeration at 65F. Equipment must be cleaned every 4 hours to prevent contamination until unit is repaired.
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 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker expired. Provide cleaning date.
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, Dec 12, 2023 · Original Source