BOSTON'S

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....blue cheese 63F stored in double container in reach in cooler, hot dogs 51F in reach in drawer below grille at kitchen. Food not prepped or portioned today , food being held less than 4 hours . Employee removed food to walk in cooler . Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking... cut tomatoes, cut lettuce , coleslaw, salsa at expo line at kitchen. Employee time marked . Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times...stored busspan front of handwashing at kitchen employee removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...strainer stored in handwashing sink at bar . Employee removed food. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled...windex spray bottles at bar . Employee removed food labeled. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server handled soiled dishes and then prepped drinks , handle cleaned drink glass without washed hands . Employee washed hands after discussion. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cut tomatoes with cut lettuce 59F in ice bath at expo line , cheddar cheese 60 , Swiss cheese 61F, American cheese 60F in middle flip top reach in cooler at kitchen, raw shrimp 53F, raw fish 45F in cold well by the fryer at kitchen, food not prepped or portion today, food being held less than 4 hours . Chef time marked expo line , removed cheese to walk in cooler , cover food with ice in cold well Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade , employee cleaned Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing....stored a strainer in handwashing sink at bar . Employee removed strainer. Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...marinara sauce was thawed from yesterday without date marked. Chef date marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled...pink liquid spray bottle at bar . Employee labeled Soap with water . Corrected On-Site Repeat Violation

Basic - container with no handle used to dispense food in bread crumbs at kitchen . Employee discarded container. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....shredded cheese 55F, cut cabbage 55F food stored in double container in flip top reach in cooler next to handwashing sink and caramelized onion 51F, slice cheese 50F in flip top reach in cooler across from grill , quinoa 49F, cut lettuce 50F, rice 50F in flip top reach in cooler across from steamer at kitchen and Coleslaw 58F , salsa 56F in cold holding well at expo line , food not prepped or portion today , food being held less than 4 hours, employee ice down on food and time marked . Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing...strainer, containers stored in handwashing sink by the triple sink at bar , employee removed those things . Corrected On-Site Warning

Intermediate - Identity of food or food product misrepresented...menu stated that Maine lobster , on the produce box stated came from Canada . Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar , employee provided. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink at bar , employee provided Corrected On-Site Warning

Basic - container with no handle used to scooped food in cheese at kitchen . Employee removed container. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operated placed towels at sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe in water at 72F. Operate removed water.

High Priority - Food stored in ice used for drinks. ..water bottle stored in drink ice at bar . See stop sale. Recommend to employee discarded ice.

High Priority - Nonfood-grade containers used for food storage - direct contact with food...olive oil spray bottle at kitchen. Manager discarded bottle. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw tuna with cooked shrimp in same container in walk in cooler . Manager probably stored. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .....marinara sauce date marked 12/14/24 in walk in cooler . See stop sale. Manager discarded food. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Food stored in ice used for drinks. ..water bottle stored in drink ice at bar . See stop sale. Recommend to employee discarded ice. Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .....marinara sauce date marked 12/14/24 in walk in cooler .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....American cheese 53F, pepper jack cheese 49F, chadder cheese 51F , Caramelized onion 44 F in flip top reach in cooler across from grille at kitchen . Food not prepped or portion today , food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....American cheese 53F, pepper jack cheese 49F, chadder cheese 51F , Caramelized onion 44 F in flip top reach in cooler across from grille at kitchen . Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food. ....cut tomatoes and cut lettuce 57F in ice bath at expo line . Food being held less than 4 hours . Manager time marked. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....heavy soiled build up in can opener blade . Manager removed to cleaned . Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen, expo line . Manager provided. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package...tuna thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Manager removed fish from package Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...roasted tomatoes 51F, cooked green beans 52F, fish dip 50F, caramelized onions 52F, blu cheese 51F , mushrooms 52F, cut lettuce 51F , goat cheese 52F, chick peas 52F, quinoa 52F rice 52F in flip top #C9 reach in cooler at kitchen, food not prepped or portion today , food being held more than 4 hours . Warning - From follow-up inspection 2024-10-02: Stop sale Issued on time/temperature control for safety food due to temperature abuse, chick pease 50F, feta cheese 47F, quinoa 46F , rice 50F , fish dip 47F in flip top C9 reach in cooler at kitchen. Food not prepped or portion today , food being held more than 4 hours. Stop sale issue . Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...roasted tomatoes 51F, cooked green beans 52F, fish dip 50F, caramelized onions 52F, blu cheese 51F , mushrooms 52F, cut lettuce 51F , goat cheese 52F, chick peas 52F, quinoa 52F rice 52F in flip top #C9 reach in cooler at kitchen, food not prepped or portion today , food being held more than 4 hours . Stop sale issue .... Slice cheeses 63F, caramelized onion 63F,cooked pineapple chutney 62F,quinoa 60F in flip to reach in cooler #C6 at kitchen, and blue cheese sauce 53F, salsa 48F, cut lettuce with cut tomato 58F in ice bath at expo line by the kitchen , food not prepped or portion today , food being held less then 4 hours . Chef time marked. Corrective Action Taken Warning - From follow-up inspection 2024-10-02: chick pease 50F, feta cheese 47F, quinoa 46F , rice 50F , fish dip 47F in flip top reach in cooler at kitchen. Food not prepped or portion today , food being held more than 4 hours. Stop sale issue . C6 cooler by time marked . Expo line with time marked . Admin Complaint

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of hot water sanitizer measuring tools or device . Warning - From follow-up inspection 2024-10-02: Not provided Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-10-02: Not provided Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-10-02: Time Extended

Basic - Bowl or other container with no handle used to dispense food. Observe in feta cheese. Operator removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observe yellow substance in unlabeled spray bottle. Operator labeled spray bottle oil. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari stored above ready to eat cauliflower in cook line cooler. Operator reorganized Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at frozen drink dispenser nozzles at inside bar

High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cook line touching phone and face then handle utensils. Discussed with operator. Operator instructed employee to clean and sanitize utensils and wash hands Corrective Action Taken Warning - From follow-up inspection 2021-09-21: Discussed proper hand washing and glove use with operator. Next unannounced Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at coolers throughout establishment Warning - From follow-up inspection 2021-09-21: Next unannounced Time Extended