Coppersmith Hall

• resultFail
• critical violations1
• last inspectedJune 11, 2021
• address30 W Third St, South Boston 02127

Is Coppersmith Hall clean?

Coppersmith Hall is currently Fail from Boston Inspectional Services, Health Division, from an inspection on June 11, 2021. Inspectors wrote up 1 critical violation — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.

What did inspectors find at Coppersmith Hall?

These are the violations recorded at the most recent inspection on June 11, 2021, in plain English, with the city's own wording underneath.

• ⚠️(A)-(P) Person-In-Charge-Duties (Pf) • Certified Food Protection Manager needs to review with staff proper storage of raw and ready to eat foods to avoid cross contamination. Provide cooks with thermometers.
  (A)-(P) Person-In-Charge-Duties (Pf) • Certified Food Protection Manager needs to review with staff proper storage of raw and ready to eat foods to avoid cross contamination. Provide cooks with thermometers.
• ⚠️Packaged and Unpackaged Food-Separation Packaging and Segregation (P) • Cook line- raw chicken stored above ready to eat celery sticks and pickles. Grill station- raw chicken and beef stored above cooked chicken and corn and sliced cheese. Walk-in- raw beef burger patties stored above raw shrimp. Corrected on site. Raw meats must be stored according to final cooking temperature to avoid cross contamination.critical
  Packaged and Unpackaged Food-Separation Packaging and Segregation (P) • Cook line- raw chicken stored above ready to eat celery sticks and pickles. Grill station- raw chicken and beef stored above cooked chicken and corn and sliced cheese. Walk-in- raw beef burger patties stored above raw shrimp. Corrected on site. Raw meats must be stored according to final cooking temperature to avoid cross contamination.
• ⚠️Miscellaneous Sources of Contamination (C) • Fan in walk-in refrigerator is frosted and dripping water onto packaged food below. Repair as necessary and discontinue storing food below fans.
  Miscellaneous Sources of Contamination (C) • Fan in walk-in refrigerator is frosted and dripping water onto packaged food below. Repair as necessary and discontinue storing food below fans.
• ⚠️(A )Cooling Methods (Pf) • Four gallons of tomato sauce in a five gallon bucket at 120F. Split large quantities into smaller shallow containers to facilitate proper cooling. Corrected on site.
  (A )Cooling Methods (Pf) • Four gallons of tomato sauce in a five gallon bucket at 120F. Split large quantities into smaller shallow containers to facilitate proper cooling. Corrected on site.
• ⚠️Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf) • Menu has partial reminder and no disclosure regarding undercooked foods. Reminder must include all foods that may cause illness as well as a corresponding disclosure as to what specific food items are raw or undercooked.
  Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf) • Menu has partial reminder and no disclosure regarding undercooked foods. Reminder must include all foods that may cause illness as well as a corresponding disclosure as to what specific food items are raw or undercooked.
• ⚠️Temperature Measuring Devices Ambient Air and Water-Accuracy (Pf) • Cook stated that he does not have a thermometer for taking temperatures of foods.
  Temperature Measuring Devices Ambient Air and Water-Accuracy (Pf) • Cook stated that he does not have a thermometer for taking temperatures of foods.
• ⚠️Temperature Measuring Devices Manual and Mechanical Warewashing (Pf) • Warewashing- no irreversible thermometer or thermal strips for confirming final rinse temperature.
  Temperature Measuring Devices Manual and Mechanical Warewashing (Pf) • Warewashing- no irreversible thermometer or thermal strips for confirming final rinse temperature.
• ⚠️Sanitizing Solutions Testing Devices (Pf) • Bar- no test kit for testing low temp machine sanitizer concentration.
  Sanitizing Solutions Testing Devices (Pf) • Bar- no test kit for testing low temp machine sanitizer concentration.
• ⚠️Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf) • High temp dishmachine not rinsing above 150F. Use sanitizer in 3 bay sink to sanitize equipment and utensils. Service has been called.
  Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf) • High temp dishmachine not rinsing above 150F. Use sanitizer in 3 bay sink to sanitize equipment and utensils. Service has been called.
• ⚠️(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf) • Ice machine chute has heavy buildup of soils slime and mold-like substances. Clean and maintain.
  (A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf) • Ice machine chute has heavy buildup of soils slime and mold-like substances. Clean and maintain.
• ⚠️Nonfood Contact Surfaces (C) • Stove- food debris and soil build up on drip trays. Clean to avoid fire hazards. Soda bibbs & cook line- mouse droppings under and behind equipment. Clean and monitor for activity. Drain at ice machine- soils and debris. Clean to avoid attracting pests. Warewashing- black mold on back wall.
  Nonfood Contact Surfaces (C) • Stove- food debris and soil build up on drip trays. Clean to avoid fire hazards. Soda bibbs & cook line- mouse droppings under and behind equipment. Clean and monitor for activity. Drain at ice machine- soils and debris. Clean to avoid attracting pests. Warewashing- black mold on back wall.
• ⚠️Toilets and Urinals (C) • Employee bathrooms do not have covered waste receptacles.
  Toilets and Urinals (C) • Employee bathrooms do not have covered waste receptacles.
• ⚠️System Maintained in Good Repair (C) • Water leaking from pipes under prep sink and dish machine. Repair.
  System Maintained in Good Repair (C) • Water leaking from pipes under prep sink and dish machine. Repair.
• ⚠️Outer Openings Protected (C) • Back door next to paper storage can see sunlight around its perimeter. Seal to avoid allowing pest entry to establishment.
  Outer Openings Protected (C) • Back door next to paper storage can see sunlight around its perimeter. Seal to avoid allowing pest entry to establishment.
• ⚠️Hand Drying Provision (Pf) • Bar- no towels at bar hand sink. Corrected on site.
  Hand Drying Provision (Pf) • Bar- no towels at bar hand sink. Corrected on site.
• ⚠️Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C) • Hood stickers are epired. PIC phoned cleaning company and will confirm cleaning date prior to compliance inspection.
  Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C) • Hood stickers are epired. PIC phoned cleaning company and will confirm cleaning date prior to compliance inspection.

When was Coppersmith Hall last inspected?

Coppersmith Hall has 22 inspections on record going back to September 1, 2015. The 12 most recent are shown below.

Coppersmith Hall vs Chinatown

Chinatown runs 85% clean across 307 tracked restaurants — 252 clean, 22 mid, 22 cooked.

Against the 307 spots Cooked tracks in Chinatown, this one comes out cleaner than 0% of them.

Other spots in Chinatown

• ✓ Au Bon Pain
  clean · May 26, 2023
• ✓ Double Chin
  clean · January 5, 2026
• ✓ Whole Foods Market
  clean · September 9, 2025
• ✓ Whole Foods Market
  clean · September 30, 2022
• ✓ City Produce
  clean · July 27, 2015
• ✓ Juice Republic
  clean · September 8, 2016

See every restaurant inspection in Chinatown →

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 June 11, 2021. Inspection results describe one moment in a kitchen's life, not a permanent verdict.