Taqueria Los Compadres Mexican Food in BOSTON, MA Failed Its Health Inspection on 08/18/25

BOSTON, MA - Health inspectors documented violations at Taqueria Los Compadres Mexican Food during a routine inspection conducted on 08/18/2025.

Situated at 315 WASHINGTON ST, the establishment is part of Downtown's active food service sector. The Downtown area undergoes regular health inspections as part of the city's comprehensive food safety monitoring program.

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 cleaning procedures. Inspectors documented: Clean-up of Vomiting and Diarrheal Events (Pf). 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. Inadequate sanitization allows bacteria to survive and multiply on food contact surfaces.

The second violation concerned food safety requirements. Inspectors documented: (A)-(P) Person-In-Charge-Duties (Pf). Violations of health codes can increase the risk of foodborne illness.

The third violation involved 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. Flies can transfer pathogens from garbage and feces to food preparation areas.

The fourth violation involved equipment operation. Inspectors documented: In-Use Utensils Between-Use Storage (C). Damaged cutting boards and surfaces can harbor bacteria in cracks and crevices.

The fifth violation concerned 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. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.

The sixth violation involved temperature control. Inspectors documented: Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (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. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.

The seventh violation related to food safety requirements. Inspectors documented: Nonfood Contact Surfaces (C). Regulatory standards exist to minimize health risks to consumers.

The eighth violation involved food safety requirements. Inspectors documented: Pressure (Pf). Regulatory standards exist to minimize health risks to consumers.

The 9th violation concerned food safety requirements. Inspectors documented: Backflow Prevention (P). Non-compliance with safety standards may create conditions that compromise food safety.

The 10th violation concerned facility maintenance. Inspectors documented: Walls and Ceilings Attachments (C). Damaged floors and walls can harbor pests and bacteria.

The 11th 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. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food.

The 12th violation related to food safety requirements. Inspectors documented: Mechanical-Ventilation (C). Violations of health codes can increase the risk of foodborne illness.

The 13th violation involved pest management. Inspectors documented: Controlling Pests (Pf). 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. Flies can transfer pathogens from garbage and feces to food preparation areas.

The 14th violation concerned food safety requirements. Inspectors documented: uspension of Permit / Emergency Closure without a Prior Hearing (P). Non-compliance with safety standards may create conditions that compromise food safety.

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.