Boston Chops Downtown

• resultPass
• critical violations0
• last inspectedOctober 29, 2025
• address52A Temple Pl, Boston 02111

Is Boston Chops Downtown clean?

Boston Chops Downtown is currently Pass from Boston Inspectional Services, Health Division, from an inspection on October 29, 2025. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.

What did inspectors find at Boston Chops Downtown?

These are the violations recorded at the most recent inspection on October 29, 2025, in plain English, with the city's own wording underneath.

• ⚠️Food Storage Containers Identified with Common Name of Food (C) • Throughout the kitchen there are in use squeeze bottles without name labels; provide name labels for items removed from bulk packaging and placed into new containers.
  Food Storage Containers Identified with Common Name of Food (C) • Throughout the kitchen there are in use squeeze bottles without name labels; provide name labels for items removed from bulk packaging and placed into new containers.
• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • TCS items in the cold rails and inside the reach in units where the expo station is are all elevated 55F-62F staff placed items in the cold holding unit around 5pm. The external readout on the unit says 40F but an internal thermomter was reading 60F. The person in charge voluntarily discarded all the elevated TCS items and placed an emergency call to their repair company; and the staff will be utilizing the walk in cooler to retrieve items until the cold holding unit is fixed. The only items that were at 41F or below were the shelled oysters and the cooked shrimp. At the saute station minced shallots and garlic were being held at ambient without any ice or active cold holding at 66-80F; the person in charge voluntairly discarded the shallots and garlic and produced a hotel pan with ice to hold the TCS items properly. Hold cold TCS items at 41F or below.critical
  (A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • TCS items in the cold rails and inside the reach in units where the expo station is are all elevated 55F-62F staff placed items in the cold holding unit around 5pm. The external readout on the unit says 40F but an internal thermomter was reading 60F. The person in charge voluntarily discarded all the elevated TCS items and placed an emergency call to their repair company; and the staff will be utilizing the walk in cooler to retrieve items until the cold holding unit is fixed. The only items that were at 41F or below were the shelled oysters and the cooked shrimp. At the saute station minced shallots and garlic were being held at ambient without any ice or active cold holding at 66-80F; the person in charge voluntairly discarded the shallots and garlic and produced a hotel pan with ice to hold the TCS items properly. Hold cold TCS items at 41F or below.
• ⚠️(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • At the saute station mac and cheese sauce was 80F held in a hotel pan on top of the stovetop and had been out of the walk in refigerator since 5pm. The person in charge voluntairly discarded the cheese sauce. Hold hot TCS items at 135F or above.critical
  (A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • At the saute station mac and cheese sauce was 80F held in a hotel pan on top of the stovetop and had been out of the walk in refigerator since 5pm. The person in charge voluntairly discarded the cheese sauce. Hold hot TCS items at 135F or above.
• ⚠️Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf) • At the high temperature warewashing machine in the barrel room the temperature at the plate using the location's irreversible thermometer did not go above 149F after four attempts. The person in charge placed a call to get the unit repaired and the staff in the barrel room will utilize a different location's warewashing machine. All other high temperature dish machines were observed working properly.
  Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf) • At the high temperature warewashing machine in the barrel room the temperature at the plate using the location's irreversible thermometer did not go above 149F after four attempts. The person in charge placed a call to get the unit repaired and the staff in the barrel room will utilize a different location's warewashing machine. All other high temperature dish machines were observed working properly.

When was Boston Chops Downtown last inspected?

Boston Chops Downtown has 11 inspections on record going back to November 9, 2022.

Boston Chops Downtown vs Downtown

Downtown runs 90% clean across 1,016 tracked restaurants — 866 clean, 53 mid, 42 cooked.

Against the 1,016 spots Cooked tracks in Downtown, this one comes out cleaner than 10% of them.

Other spots in Downtown

• ✓ Wndr Museum
  clean · May 5, 2026
• ✓ Grace By Nia
  clean · October 30, 2024
• ✓ Jiang Nan
  clean · April 30, 2026
• ✓ Capital One Cafe
  clean · January 29, 2026
• ✓ Assembly On 2
  clean · June 2, 2026
• ✓ The Bosworth
  clean · May 12, 2026

See every restaurant inspection in Downtown →

How Boston grades restaurants

Boston reports inspections as a pass or a fail, with no score and no letter. What separates a bad fail from a trivial one is the violation severity ladder: a single star is a minor issue, two stars is more serious, and three stars marks a critical foodborne-illness risk factor — temperature abuse, bad handwashing, cross-contamination. A restaurant can fail on paperwork alone, which is not the same as failing on food safety. Cooked splits Boston fails accordingly: a fail with a three-star violation reads cooked, a fail on minor items only reads mid.

Source: Boston Inspectional Services, Health Division via Analyze Boston. Cooked refreshes this data daily — this listing's most recent inspection is dated October 29, 2025. Inspection results describe one moment in a kitchen's life, not a permanent verdict.