Cooked?
Fresh City
- resultFail
- critical violations3
- last inspectedAugust 9, 2019
- address100 Terminal Rd, East Boston 02128
Is Fresh City clean?
Fresh City is currently Fail from Boston Inspectional Services, Health Division, from an inspection on August 9, 2019. Inspectors wrote up 3 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.
What did inspectors find at Fresh City?
These are the violations recorded at the most recent inspection on August 9, 2019, in plain English, with the city's own wording underneath.
- ⚠️Cleaning Procedure (P) • Employees are unable to wash hands because there is no soap at either of the hand sinks / Employees must be able to properly wash hands at all timescriticalCleaning Procedure (P) • Employees are unable to wash hands because there is no soap at either of the hand sinks / Employees must be able to properly wash hands at all times
- ⚠️(A) (B) and (C)(1) (4)-(16) Demonstration (Pf) • PIC states they recently took CFPM examination unable to properly state correct hot and cold holding temperatures / Re-educate on basic food safety Staff does not appear to be properly trained on hand washing procedures / Properly train all staff on importance when and how to wash hands.(A) (B) and (C)(1) (4)-(16) Demonstration (Pf) • PIC states they recently took CFPM examination unable to properly state correct hot and cold holding temperatures / Re-educate on basic food safety Staff does not appear to be properly trained on hand washing procedures / Properly train all staff on importance when and how to wash hands.
- ⚠️Thawing (C) • Frozen cooked lobster thawing in stagnant water / Discontinue and thaw as discussed under cold running water.Thawing (C) • Frozen cooked lobster thawing in stagnant water / Discontinue and thaw as discussed under cold running water.
- ⚠️(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Steak in hot holding cabinet 108F / Provide 135F or above at all times. Steak will be reheated and returned to cabinet.critical(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Steak in hot holding cabinet 108F / Provide 135F or above at all times. Steak will be reheated and returned to cabinet.
- ⚠️Good Repair and Proper Adjustment-Equipment (C) • Condensor fan leaking in walk in water pooling on walk in floor / Repair.Good Repair and Proper Adjustment-Equipment (C) • Condensor fan leaking in walk in water pooling on walk in floor / Repair.
- ⚠️Hot Water and Chemical-Methods (P) • Sanitizer in low temperature dish machine is not registering / Repair to provide 50-100ppm of chlorine sanitizer for proper chemical warewashing.criticalHot Water and Chemical-Methods (P) • Sanitizer in low temperature dish machine is not registering / Repair to provide 50-100ppm of chlorine sanitizer for proper chemical warewashing.
- ⚠️Floors Walls and Ceilings-Cleanability (C) • Remove cardboard from floorsFloors Walls and Ceilings-Cleanability (C) • Remove cardboard from floors
- ⚠️Handwashing Cleanser Availability (Pf) • No soap available at either hand sink during inspection / Provide soap and ensure hand sinks are always properly stocked with soap.Handwashing Cleanser Availability (Pf) • No soap available at either hand sink during inspection / Provide soap and ensure hand sinks are always properly stocked with soap.
- ⚠️Hand Drying Provision (Pf) • No paper towels at hand sinks during inspection / PIC corrected on site / Ensure hand sinks are always properly stocked with paper towelsHand Drying Provision (Pf) • No paper towels at hand sinks during inspection / PIC corrected on site / Ensure hand sinks are always properly stocked with paper towels
- ⚠️Controlling Pests (Pf) • Several small flies noted in dish area / PIC states pest control comes weekly but cannot provide IPM reports at this time / Contact pest control before compliance date and provide last 3 months worth of IPM reports upon complianceControlling Pests (Pf) • Several small flies noted in dish area / PIC states pest control comes weekly but cannot provide IPM reports at this time / Contact pest control before compliance date and provide last 3 months worth of IPM reports upon compliance
- ⚠️Cleaning Frequency and Restrictions (C) • Rubber caulking behind 3 bay sink with black residue builk up / Replace rubber caulking Water pooled on walk in floor from leaking condensor / Remove and maintainCleaning Frequency and Restrictions (C) • Rubber caulking behind 3 bay sink with black residue builk up / Replace rubber caulking Water pooled on walk in floor from leaking condensor / Remove and maintain
When was Fresh City last inspected?
Fresh City has 30 inspections on record going back to May 24, 2010. The 12 most recent are shown below.
| date | result | score |
|---|---|---|
| June 13, 2022 | — | |
| March 15, 2022 | — | |
| August 23, 2019 | — | |
| August 21, 2019 | — | |
| August 9, 2019 | Fail | |
| September 4, 2018 | Pass | |
| August 27, 2018 | — | |
| August 15, 2018 | Fail | |
| March 15, 2018 | Pass | |
| March 5, 2018 | Fail | |
| September 25, 2017 | Pass | |
| September 18, 2017 | Fail |
Fresh City vs East Boston
East Boston runs 92% clean across 529 tracked restaurants — 472 clean, 19 mid, 21 cooked.
Against the 529 spots Cooked tracks in East Boston, this one comes out cleaner than 0% of them.
Other spots in East Boston
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 August 9, 2019. Inspection results describe one moment in a kitchen's life, not a permanent verdict.