Cooked?✕
Devlin's Restaurant
May 7, 2026 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings11
- critical findings2
Failed findings
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: At the cold holding unit in the main kitchen that hold the oysters multiple TCS foods at elevated temperatures: pico de gallo 52F shallot sauce 51F crab sauce 54F; the person in charge voluntarily discarded the raw shelled oysters but moved all other TCS items to the walk-in refrigerator as it is unknown how long the TCS items had been at elevated temperatures and the foods stay overnight in the cold holding unit not moved from the walk-in in the morning. Hold cold TCS items at 41F and below.
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Backflow Prevention (P)criticalInspector note: At the prep sinks there is a direct connection to the waste water system; have a licensed plumber pull proper permits and install an air gap at the prep sink.
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Shell stock Maintaining Identification (Pf)Inspector note: Observed multiple shellstock tags held in records missing last sold or used date the oysters in the reach-in cooler did not have their shellstock tag attached to the container; retrain staff to fill out last used or sold date on all shellstock tags and maintain shellstock tags in the container with shellfish until last served or used.
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Using a Handwashing Sink-Operation and Maintenance (Pf)Inspector note: At the handwashing sink next to the double stack ovens observed washcloths stored in the basin and a food container stored on top of the basin blocking access; handwashing sinks should be accessible at all times and used only for handwashing.
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In-Use Utensils Between-Use Storage (C)Inspector note: In the main kitchen and in the basement prep kitchen observed in-use utensils stored in 100F water; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water.
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Temperature Measuring Devices-Functionality (C)Inspector note: Observed multiple cold holding units without internal thermometers; provide internal thermometers in conspicuous locations in all cold holding units.
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Good Repair and Proper Adjustment-Equipment (C)Inspector note: The gaskets for the reach-in unit holding the oysters are damaged and torn; repair or replace the gaskets.
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(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)Inspector note: On the floor next to the grease interceptor and below the deep fat fryers the floor is heavily soiled with grease and food debris the slicer of the deli slicer is encrusted with food debris the french fry cutter in the basement is encrusted in grease and food debris; clean and sanitize of soils.
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Maintaining Premises Unnecessary Items and Litter (C)Inspector note: In the basement there is clutter from owner's other closed restaurants preventing proper cleaning and observation; organize or discard clutter in the basement.
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Repairing-Premises Structures Attachments and Fixtures-Methods (C)Inspector note: In the kitchen on the floors of the cookline the grout lines for the tiles are low and allowing for water to accumulate and pool; regrout the floors.
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flagged at inspectionInspector note: Provide and post allergy awareness poster in back of house for staff Provide and post visible to customers signage stating "A copy of the most recent health inspection is available to view upon request." Provide and post Site Cleanliness License Post Certified Food Protection Manager certificate visible to customers Provided choke saver certificates expired in February 2026; have someone on staff go through the choke saver training and provide updated certificate
What changed since the previous inspection?
Compared with Pass on March 14, 2025: 11 findings appeared for the first time.
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About this record
This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Analyze Boston.