HYDE PARK, MA - Boston Restaurant Bar & Grill received citations for health code violations during an inspection on 08/18/2025.
The facility operates from 1251 RIVER ST in Hyde Park, an area known for its diverse dining options. Health inspections in this district help ensure consistent food safety standards.
The inspection identified 14 distinct violations requiring correction. Each violation has established correction procedures that must be followed to achieve compliance.
The first violation involved food safety requirements. Inspectors documented: (A)-(P) Person-In-Charge-Duties (Pf). Violations of health codes can increase the risk of foodborne illness.
The second violation concerned pest control. 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. Pest droppings and debris can trigger allergic reactions and asthma in sensitive individuals.
The third 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. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks.
The fourth violation involved 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. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria.
The fifth violation concerned food safety requirements. Inspectors documented: Sponges Use Limitation (C). Regulatory standards exist to minimize health risks to consumers.
The sixth violation concerned food equipment. Inspectors documented: Good Repair and Proper Adjustment-Equipment (C). Malfunctioning refrigeration equipment can allow foods to enter the danger zone.
The seventh violation involved food safety requirements. Inspectors documented: Nonfood Contact Surfaces (C). Regulatory standards exist to minimize health risks to consumers.
The eighth violation involved food temperatures. Inspectors documented: Hot Water and Chemical-Methods (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. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks.
The 9th violation involved equipment operation. Inspectors documented: (A) and (C) Equipment Utensils Linens and Single-Service and Single-Use Articles-Storing (C). Malfunctioning refrigeration equipment can allow foods to enter the danger zone.
The 10th violation involved food safety requirements. Inspectors documented: System Maintained in Good Repair (P). Health code violations require correction to maintain safe operating conditions.
The 11th violation concerned food storage practices. Inspectors documented: Outdoor Storage Surface (C). Improper storage can lead to cross-contamination between raw and ready-to-eat foods.
The 12th violation concerned sanitation and cleanliness. 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. Biofilms can form on inadequately cleaned surfaces, protecting bacteria from sanitizers.
The 13th violation involved food safety requirements. Inspectors documented: Outer Openings Protected (C). Regulatory standards exist to minimize health risks to consumers.
The 14th violation concerned 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. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.
The correction of health violations is monitored through follow-up inspections and documentation requirements. Establishments must demonstrate that they have addressed the root causes of violations, not just the immediate symptoms.
This inspection data is provided by Boston Public Health Commission. The establishment had violations identified during the 08/18/2025 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.
The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks. Improper storage can lead to cross-contamination between raw and ready-to-eat foods. Biofilms can form on inadequately cleaned surfaces, protecting bacteria from sanitizers. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.
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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