MATTAPAN, MA - Health inspectors documented violations at Pit Stop Barbecue during a routine inspection conducted on 04/13/2023.
The facility operates from 888 MORTON ST in Mattapan, an area known for its diverse dining options. Health inspections in this district help ensure consistent food safety standards.
The inspection identified 12 distinct violations requiring correction. These findings represent specific conditions observed during the inspection that must be addressed to meet health code requirements.
The first violation related to hand hygiene and handwashing facilities. Inspectors documented: Wiping Cloths Use Limitation (C). According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
The second violation involved food storage. Inspectors documented: Food Storage Prohibited Areas (C). Chemical contamination from improper storage can cause acute poisoning.
The third violation related to food safety requirements. Inspectors documented: Nonfood-Contact Surfaces (C). Health code violations require correction to maintain safe operating conditions.
The fourth violation concerned equipment maintenance. Inspectors documented: (A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf). Malfunctioning refrigeration equipment can allow foods to enter the danger zone.
The fifth violation concerned food safety requirements. Inspectors documented: Nonfood Contact Surfaces (C). Violations of health codes can increase the risk of foodborne illness.
The sixth violation involved food safety requirements. Inspectors documented: System Maintained in Good Repair (C). Non-compliance with safety standards may create conditions that compromise food safety.
The seventh violation concerned food safety requirements. Inspectors documented: Maintaining Refuse Areas and Enclosures (C). Violations of health codes can increase the risk of foodborne illness.
The eighth violation concerned hand sanitation. Inspectors documented: Handwashing Cleanser Availability (Pf). According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food.
The 9th violation related to handwashing procedures. Inspectors documented: Hand Drying Provision (Pf). According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food.
The 10th violation concerned hand hygiene and handwashing facilities. Inspectors documented: Handwashing Signage (C). According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.
The 11th violation involved 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.
The 12th violation concerned food safety requirements. Inspectors documented: Light Bulbs Protective Shielding (C). Non-compliance with safety standards may create conditions that compromise food safety.
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.
Local Health Department
The establishment was cited for health code violations during the inspection. See the full article for detailed violation information.
Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands. Chemical contamination from improper storage can cause acute poisoning. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks. 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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