EAST BOSTON, MA - Health department officials identified compliance issues at Wahlburgers in an inspection dated 08/15/2025.
The facility operates from 300 TERMINAL RD in East Boston, an area known for its diverse dining options. Health inspections in this district help ensure consistent food safety standards.
The inspection identified 6 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 handwashing procedures. 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 temperatures. Inspectors documented: Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (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 third violation related to hand sanitation. Inspectors documented: Warewashing Equipment Cleaning Agents (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. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
The fourth violation concerned handwashing procedures. 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. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.
The fifth violation concerned hand sanitation. 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. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
The sixth violation involved handwashing procedures. 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. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
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 08/15/2025 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. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
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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