BOSTON, MA - Health department officials identified compliance issues at Four Seasons Hotel Boston in an inspection dated 04/13/2023.
The establishment operates from 200 BOYLSTON ST in BOSTON, serving customers in this business area. Regular health inspections ensure food safety standards are maintained across all local establishments.
The inspection identified 12 distinct violations requiring correction. Health inspectors document such issues to ensure establishments take corrective action promptly.
The first violation related to pest prevention. Inspectors documented: Packaged and Unpackaged Food-Separation Packaging and Segregation (C). The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces.
The second violation involved food storage practices. Inspectors documented: Food Storage Containers Identified with Common Name of Food (C). Chemical contamination from improper storage can cause acute poisoning.
The third violation concerned food equipment. Inspectors documented: In-Use Utensils Between-Use Storage (C). Malfunctioning refrigeration equipment can allow foods to enter the danger zone.
The fourth violation involved thermal management. Inspectors documented: (A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P). The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.
The fifth violation related to thermal management. Inspectors documented: (A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P). The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.
The sixth violation concerned food safety requirements. Inspectors documented: Sponges Use Limitation (C). Non-compliance with safety standards may create conditions that compromise food safety.
The seventh violation related to temperature control. Inspectors documented: Temperature Measuring Devices-Functionality (C). The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks.
The eighth violation related to thermal management. Inspectors documented: Temperature Measuring Devices Manual and Mechanical Warewashing (Pf). The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.
The 9th violation involved food equipment. Inspectors documented: (A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf). Worn dishwasher components may not properly sanitize dishes and utensils.
The 10th violation concerned food safety requirements. Inspectors documented: System Maintained in Good Repair (C). Health code violations require correction to maintain safe operating conditions.
The 11th violation involved food safety requirements. Inspectors documented: Surface Characteristics-Indoor Areas (C). Regulatory standards exist to minimize health risks to consumers.
The 12th violation related to cleaning procedures. Inspectors documented: Floors Walls and Ceilings-Cleanability (C). FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Cross-contamination from improperly sanitized equipment is a common cause of foodborne illness.
Establishments receiving violations must submit correction plans and may face additional inspections. Failure to address violations can result in fines, permit suspension, or closure.
This inspection data is provided by Boston Public Health Commission. The establishment had violations identified during the 04/13/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Boston Public Health Commission. For more information about restaurant inspection regulations in this area, visit the Massachusetts Food Code. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Boston Public Health Commission
The establishment was cited for health code violations during the inspection. See the full article for detailed violation information.
Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces. Chemical contamination from improper storage can cause acute poisoning. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating. Worn dishwasher components may not properly sanitize dishes and utensils. Cross-contamination from improperly sanitized equipment is a common cause of foodborne illness.
This inspection data is sourced directly from Boston Public Health Commission. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Massachusetts Food Code (105 CMR 590), FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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