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Mayor's Food Court

The Mayor's Food Court rates violations of food service establishments as either a Foodborne Illness Risk Factor Critical Violation, a Critical Violation, or a Non-Critical Violation.

Foodborne Illness Risk Factor Critical Violation means improper practices or procedures, which have been identified by the Center for Disease Control and Prevention (CDC), through epidemiological data as the most prevalent contributing factors of foodborne illness or injury.

A violation is a Critical Violation if that, if in noncompliance, is more likely than other violations to contribute to food contamination, illness, or environmental health hazard. Additionally, a violation is critical if any other violation of 105 CMR 590.000 so designated by the board of health after written notice to the permit holder that the violation has the potential to seriously affect the public health.

Non-Critical Violation is a violation that does not seriously affect the public health.

Temporarily Suspended Permits

The Temporarily Suspended Permits Search allows you to view licensed establishments that have had their permits temporarily suspended in the last 30, 60, or 90 days. You can view the reason or violations for the temporary suspension. Establishments are allowed to re-open when the violations are corrected or if the condition no longer exists.

An Imminent Health Hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross unsanitary occurrence or condition, or other circumstances that may endanger the public health.

Search Health inspection and license data

Search the Mayor's Food Court

View inspection data for eating establishments in Boston.

Search Boston Public Schools Cafeteria Inspections

View inspection data by school or neighborhood.

View Temporarily Suspended Permits

View licensed establishments that have had their permits temporarily suspended in the last 30, 60, or 90 days.

Violation codes and meanings

Violation codes and meanings
Food protection management
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Example
Manager not monitoring proper food temperatures. Consumers not advised when ordering undercooked "rare" hamburger.

Code Number M-1 (590.003(A))*
Person In Charge (PIC) Assigned 
Risk Factor Critical Violation

Code Number M-2 (590.003(B))*
Person In Charge Knowledgeable 
Risk Factor Critical Violation

Code Number M-3 (2-103.11)*
Person In Charge Performing Duties 
Risk Factor Critical Violation

Code Number M-4 (590.003C/F/G)*
Reporting of Diseases by Employees and Person In Charge 
Risk Factor Critical Violation

Code Number M-5 (8-103.12)*
Conformance w/ Approved Procedures/HCAPP Plans 
Risk Factor Critical Violation

Code Number M-6 (3-502.12)*
Reduced Oxygen Packaging, Criteria 
Critical Violation

Code Number M-7 (3-603.11)*
Consumer Advisories 
Risk Factor Critical Violation

Food
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Example
Food prepared at home being served in a food service establishment. Shellfish purchased without proper identification tags.

Code Number 1-1 (590.004A/B)*
Approved Source 
Risk Factor Critical Violation

Code Number 1-2 (3-101.11)*
No Spoilage 
Risk Factor Critical Violation

Code Number 1-3 (3-202.11-.15)
Receiving/Sound Condition 
Risk Factor Critical Violation

Code Number 1-4 (590.004(J))*
Labeling of Ingredients, Accuracy, Allergies 
Risk Factor Critical Violation

Code Number 1-5 (3-202.18)*
Shellstock ID 
Critical Violation

Code Number 1-6 (3-203.12)*
Tags and Records 
Critical Violation

Code Number 1-7 (3-202.12)*
Approved Food or Color Additives
Risk Factor Critical Violation

Example
Manager not monitoring proper food temperatures. Consumers not advised when ordering undercooked "rare" hamburger.

Code Number M-1 (590.003(A))*
Person In Charge (PIC) Assigned 
Risk Factor Critical Violation

Code Number M-2 (590.003(B))*
Person In Charge Knowledgeable 
Risk Factor Critical Violation

Code Number M-3 (2-103.11)*
Person In Charge Performing Duties 
Risk Factor Critical Violation

Food protection, time, and temperature controls
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Example
Turkey stored in refrigerator overnight at 65F (should be at 45F or below). Cooked sausage held on grill at 100F (should be 140F or above).

Code Number 3-1 (3-401.11-.12)*
Cooking Temperatures 
Risk Factor Critical Violation

Code Number 3-2 (3-403.11)*
Reheating 
Risk Factor Critical Violation

Code Number 3-3 (3-501.14)*
Cooling 
Risk Factor Critical Violation

Code Number 3-4 (3-501.16)*
Hot and Cold Holding 
Risk Factor Critical Violation

Code Number 3-5 (590.004(H))*
Time as a Public Health Control, Variance 
Risk Factor Critical Violation

Code Number 3-6 (3-402.11-.12)*
Parasite Destruction/Records Maintained 
Risk Factor Critical Violation

Example
Inadequate number of refrigeration or hot hold units to maintain food products at below 45F or above 140F.

Code Number 4-1 (4-301.11)
Facilities to Maintain Product Temperature

Example
Staff without thermometers to check food product temperatures. Refrigeration or hot holding units without registering thermometers.

Code Number 5-1 (4-302.12)
Food Thermometers Provided

Example
Shrimp thawed at room temperature.

Code Number 6-1 (3-501.13)
Potentially Hazardous Food Products Properly Thawed

Food protection From contamination
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Example
Salad bar items removed from customer self-services and restocked for dinner. Unwrapped foods served to more than one customer.

Code Number 7-1 (3-306.14)*
No Reservice of Potentially Hazardous Food Products or Unwrapped Foods 
Critical Violation

Example
Risk Factor Critical - Raw scallops stored with cooked shrimp in display area. Non-Critical - proper washing of fruits and vegetables.

Code Number 8-1 (3-305-07.11)
Food Protection, Storage, Display, Transportation

Code Number 8-2 (3-302.11)*
Separation, Segregation, No Cross Contamination 
Risk Factor Critical Violation

Code Number 8-3 (3-302.15)
Washing Fruits and Vegetables

Example
Bare hand contact with ready to eat food products.

Code Number 9-1 (3-301.11(C))
Handling of Food and Ice Minimized

Example
Ice cream scoops stored in stagnant water at room temperature.

Code Number 10-1 (3-304.12)
In-Use Food Utensils Properly Stored

Code Number 10-2 (4-302.11)
Food Utensils Available for Self-Service

Personnel
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Example
Employee preparing food with open, infected sores.

Code Number 11-1 (590.003 D/E)*
Personnel With Infections Restricted/Excluded 
Risk Factor Critical Violation

Code Number 12-2 (590.004(E))*
Prevention of Contamination From Hands 
Risk Factor Critical Violation

Code Number 12-3 (2-401.11-.12)*
Good Hygenic Practices 
Risk Factor Critical Violation

Example
Food staff wearing soiled aprons and no hair restraints.

Code Number 13-1 (2-304.11)
Clean Clothes

Code Number 13-2 (2-402.11)
Hair Restraints

Equipment and utensils
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Example
Cutting board has deep knife marks and not easily cleanable.

Code Number 14-1 (4-202.11)
Food Contact Surfaces Designed, Maintained, Installed

Example
Wooden shelf has peeling paint.

Code Number 15-1 (4-202.16)
Non-Food Contact Surfaces Designed, Maintained, Installed

Example
Dishwasher not effectively removing soil from tableware.

Code Number 16-1 (4-501.11/.15)
Dishwashing Facilities Designed, Maintained, Installed, Operated

Code Number 16-2 (4-301.12)
Three Compartment Sink Provided, Drainboards

Code Number 16-3 (4-204.117)
Low Sanitizer Alarm Installed (New Installations)

Example
No test kits available to check concentration of sanitizer.

Code Number 17-1 (4-204.112/.115)
Equipment Thermometers and Pressure Gauge

Code Number 17-2 (4-302.14)
Test Kit Provided

Example
Employee putting dishes into dishwasher with food still on dishes, not pre-scraped or rinsed.

Code Number 18-1 (4-603.12)
Pre-Flushed, Scraped, Soaked

Example
Wash water is dirty and is not being changed frequently.

Code Number 19-1 (4-501.18-.110)
Wash, Rinse Water Clean, Proper Temperature

Example
High temperature dishwasher final rinse is below 180F.

Code Number 20-1 (4-501.112/114)*
Food Contact Surfaces Cleaned and Sanitized 
Risk Factor Critical Violation

Example
Wiping cloths used for raw food without being stored in separate sanitizing solutions.

Code Number 21-1 (3-304.14)
Wiping Cloths, Clean, Sanitized, Use Restricted

Example
Tableware encrusted with dried food.

Code Number 22-1 (4-602.11)*
Food Contact Surfaces Clean 
Critical Violation

Example
Dry food storage shelves have build-up of soil.

Code Number 23-1 (4-602.13)
Non-Food Contact Surfaces Clean

Example
Pots and pans are not inverted on open storage rack.

Code Number 24-1 (4-903.11)
Clean Equipment and Utensils Properly Stored

Code Number 24-2 (4-904.11)
Clean Equipment and Utensils, Handled/Dispensed

Example
Straws at self-service are not individually wrapped.

Code Number 25-1 (4-904.11)
Single Service Articles Stored, Dispensed

Example
Shucked shellfish containers re-used to store other food products.

Code Number 26-1 (4-502.13)
No Re-Use of Single Service Articles

Water
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Example
Restaurant operating without hot water.

Code Number 27-1 (5-101.11)
Water Safe, Approved System
Risk Factor Critical Violation

Code Number 27-2 (5-103.11-.12)*
Sufficient, Hot and Cold Water Under Pressure
Risk Factor Critical Violation

Sewage
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Example
Waste water backing into prep sink.

Code Number 28-1 (5-402.13)*
Sewage and Waste Water Disposal 
Critical Violation

Plumbing
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Example
Drainpipe below 3-compartment sink is leaking.

Code Number 29-1 (5-201/02.11)
Plumbing Installed and Maintained

Example
Hose attached to mop sink faucet without backflow device.

Code Number 30-1 (5-203.14)*
Cross Connection, Back Siphonage, Backflow 
Critical Violation

Toilet and handwashing facilities
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Example
Food preparation sink being used for employee handwashing.

Code Number 31-1 (5-503.11)*
Number, Convenient 
Risk Factor Critical Violation

Code Number 31-2 (5-204/05.11)*
Location, Restricted Use, Accessible 
Risk Factor Critical Violation

Example
No soap or drying device at hand wash sink.

Code Number 32-1 (6-202.14)
Toilet Enclosed, Self-Closing Doors

Code Number 32-2 (6-501.11-.12)
Fixtures Clean, Good Repair

Code Number 32-3 (6-301.11-02.11)
Hand Cleanser, Hand Drying, Toilet Tissue, Signage

Refuse disposal
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Example
Refuse containers do not have tight fitting covers.

Code Number 33-1 (5-501.13-.17)
Adequate Number, Frequency, Covered, Clean

Code Number 33-2 (5-501.116)
Vermin Proof

Example
Dumpster overflowing and area littered.

Code Number 34-1 (5-501.111/.115)
Outside Storage Area Clean, Properly Constructed

Insect, rodent, animal control
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Example
Evidence of rodents or insects throughout the establishment.

Code Number 35-1 (6-501.111/.115)*
Insects, Rodents, Animals, Outer Openings 
Critical Violation

Physical facilities
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Example
Ceiling tiles are damaged or missing.

Code Number 37-1 (6-201.11)
Walls, Ceiling, Attached Equipment, Constructed, Clean

Code Number 37-2 (6-501.11-.12)
Good Repair, Dustless Cleaning Methods

Example
Light fixtures above food products do not have protective shields.

Code Number 38-1 (6-303.11)
Adequate Lighting

Code Number 38-2 (6-202.11)
Fixtures Shielded

Example
Kitchen areas are excessively hot with lack of ventilation.

Code Number 39-1 (6-304.11)
Rooms and Equipment Vented

Example
Personal clothing is stored on shelf over food prep table.

Code Number 40-1 (6-305.11)
Dressing Rooms Clean, Lockers Provided

Other operations
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Example
Chemicals stored on shelf above food prep area.

Code Number 41-1 (7-101.11)*
Toxic Items: Original Labeled Container 
Risk Factor Critical Violation

Code Number 41-2 (7-102.11)*
Labeled, Common Name 
Risk Factor Critical Violation

Code Number 41-3 (7-201.11)*
Separation 
Risk Factor Critical Violation

Code Number 41-4 (7-206.12/.13)*
Pesticides Use Restricted 
Risk Factor Critical Violation

Number 41-5 (7.207-09.11)*
Medicines, First Aid Storage Restricted 
Risk Factor Critical Violation

Example
Mops and brooms are dirty, stored on floor.

Code Number 42-1 (6-501.113/.114)
Premises, Maintained, Unnecessary Articles, Maintenance Equipment Properly Stored

Code Number 42-2 (502.13)
Mop Sink Provided

Example
Sleeping quarters not separated from food prep areas.

Code Number 43-1 (6-202.111/.112)
Separation From Living/Sleeping Quarters, Laundry

Example
Soiled linens stored on floor and not in proper container.

Code Number 44-1 (4802/03.11)
Soiled Linen Properly Stored

Code Number 44-2 (4-903.11)
Clean Linen properly Stored

Highly susceptible populations
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Example
Ceasar Salad, Hollandaise Sauce, EggNog made with unpasteurized eggs.

Code Number 45-1 (3-801.11)*
Food Restrictions and Food Preparation 
Risk Factor Critical Violation