Harvest Cooperative Supermarket

• resultFail
• critical violations0
• last inspectedJuly 6, 2011
• address57 South St, Jamaica Plain 02130

Is Harvest Cooperative Supermarket clean?

Harvest Cooperative Supermarket is currently Fail from Boston Inspectional Services, Health Division, from an inspection on July 6, 2011. No critical violations were recorded at that visit. On Cooked's ladder that reads mid 😬.

What did inspectors find at Harvest Cooperative Supermarket?

These are the violations recorded at the most recent inspection on July 6, 2011, in plain English, with the city's own wording underneath.

• ⚠️Approved Source • The only label on the sushi in the case is from the harvest coop but the manager says it comes from someone else. Provide a wholesale license for the source of the sushi. The pasta that is coming from the Cambridge location is 65F. All food coming from the other location needs to be received at the proper temperatures.critical
  Approved Source • The only label on the sushi in the case is from the harvest coop but the manager says it comes from someone else. Provide a wholesale license for the source of the sushi. The pasta that is coming from the Cambridge location is 65F. All food coming from the other location needs to be received at the proper temperatures.
• ⚠️Cold Holding • The cheese cooler is not keeping uniform temperatures. The items in the back are 37F and the items in the front are 47F. Provide proper temperatures of 41F or below for all phf's.critical
  Cold Holding • The cheese cooler is not keeping uniform temperatures. The items in the back are 37F and the items in the front are 47F. Provide proper temperatures of 41F or below for all phf's.
• ⚠️PHF's Properly Thawed • The salmon is being thawed in stagnant water in the third compartment of the three compartment sink. Provide a proper method to thaw phf's and ensure that no food prep is occuring in the third compartment of the three compartment sink.
  PHF's Properly Thawed • The salmon is being thawed in stagnant water in the third compartment of the three compartment sink. Provide a proper method to thaw phf's and ensure that no food prep is occuring in the third compartment of the three compartment sink.
• ⚠️Adequate Handwashing/Where/When/How • There are four handsinks in the establishment. Two were blocked so employees could not wash their hands and one was out of paper towels. No employees were observed washing their hands. Make sure that employees are properly trained and that they are washing their hands where/when/and how they are supposed to be.critical
  Adequate Handwashing/Where/When/How • There are four handsinks in the establishment. Two were blocked so employees could not wash their hands and one was out of paper towels. No employees were observed washing their hands. Make sure that employees are properly trained and that they are washing their hands where/when/and how they are supposed to be.
• ⚠️Non-Food Contact Surfaces • The cheese refrigerator is not working properly. Repair.
  Non-Food Contact Surfaces • The cheese refrigerator is not working properly. Repair.
• ⚠️Three Compartment Sink • There is only one three compartment sink in the entire store and that is in the meat room. Provide an additional area to wash rinse and sanitize equipment that is seperate from the raw meat.
  Three Compartment Sink • There is only one three compartment sink in the entire store and that is in the meat room. Provide an additional area to wash rinse and sanitize equipment that is seperate from the raw meat.
• ⚠️Food Contact Surfaces Clean • The bulk food containers are not washed frequently. Wash the self serve bulk food containers before they are refilled.
  Food Contact Surfaces Clean • The bulk food containers are not washed frequently. Wash the self serve bulk food containers before they are refilled.
• ⚠️Location Accessible • The handsink in the produce area is blocked; the handsink in the meat cutting room is blocked. Remove all items and make sure the sinks are clear for employees to wash their hands.critical
  Location Accessible • The handsink in the produce area is blocked; the handsink in the meat cutting room is blocked. Remove all items and make sure the sinks are clear for employees to wash their hands.
• ⚠️Hand Cleaner Drying Tissue Signage • There are no paper towels in the dispenser at the only two handsinks in the store that are not blocked. Make sure that all the handsinks are fully stocked with soap and paper towels so employees can properly wash their hands.
  Hand Cleaner Drying Tissue Signage • There are no paper towels in the dispenser at the only two handsinks in the store that are not blocked. Make sure that all the handsinks are fully stocked with soap and paper towels so employees can properly wash their hands.
• ⚠️Outside Storage Improperly Maintained • There are a large number of flies and the storage area needs to be cleaned. Clean the area.
  Outside Storage Improperly Maintained • There are a large number of flies and the storage area needs to be cleaned. Clean the area.
• ⚠️Insects Rodents Animals • There are a large amount of fruit flies in the receiving area. Provide pest reports showing treatment of flies.
  Insects Rodents Animals • There are a large amount of fruit flies in the receiving area. Provide pest reports showing treatment of flies.
• ⚠️Improper Maintenance of Floors • There are a lot of damaged floor tiles throughout the store; the painted floor in the receiving area is chipping; the finish is coming off the wood floors in the wine and cheese area; the floor in the kitchen is in disrepair. Repair and replace the floor throughout the establishment to provide surfaces that are smooth cleanable and durable.
  Improper Maintenance of Floors • There are a lot of damaged floor tiles throughout the store; the painted floor in the receiving area is chipping; the finish is coming off the wood floors in the wine and cheese area; the floor in the kitchen is in disrepair. Repair and replace the floor throughout the establishment to provide surfaces that are smooth cleanable and durable.
• ⚠️Premises Maintained • There are items stored on top of the produce cooler and excess clutter in the storage areas. Remove all unecessary items and keep the areas free from clutter so the store can be cleaned and the exterminators can do their jobs.
  Premises Maintained • There are items stored on top of the produce cooler and excess clutter in the storage areas. Remove all unecessary items and keep the areas free from clutter so the store can be cleaned and the exterminators can do their jobs.
• ⚠️PIC Knowledge • The certified manager does not have his allergen awareness certificate. Provide a allergen trained manger. The mangers are not very knowledgable in temperatures and food safety. Provide additional mangers to help ensure that food is kept safe during all operating hours.critical
  PIC Knowledge • The certified manager does not have his allergen awareness certificate. Provide a allergen trained manger. The mangers are not very knowledgable in temperatures and food safety. Provide additional mangers to help ensure that food is kept safe during all operating hours.

When was Harvest Cooperative Supermarket last inspected?

Harvest Cooperative Supermarket has 3 inspections on record going back to June 30, 2011.

Harvest Cooperative Supermarket vs Jamaica Plain

Jamaica Plain runs 77% clean across 189 tracked restaurants — 139 clean, 22 mid, 20 cooked.

Against the 189 spots Cooked tracks in Jamaica Plain, this one comes out cleaner than 15% of them.

Other spots in Jamaica Plain

• ✕ Yanes Burrito's
  mid · January 7, 2026
• ✓ Monumental Cupcakes @ Jp Art Market
  clean · June 27, 2018
• ✓ Tedeschi Food Stores No. 395
  clean · May 17, 2011
• ✕ Sami's Wrap'n'roll
  cooked · October 13, 2011
• ✕ Jamaicaway Coffee Shop
  mid · January 29, 2010
• ✓ Forest Hills Fine Wine
  clean · December 13, 2018

See every restaurant inspection in Jamaica Plain →

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 July 6, 2011. Inspection results describe one moment in a kitchen's life, not a permanent verdict.