Los Pinos Restaurante Mexican Grill

• resultPass
• critical violations0
• last inspectedMay 29, 2026
• address82 Bennington St, East Boston 02128

Is Los Pinos Restaurante Mexican Grill clean?

Los Pinos Restaurante Mexican Grill is currently Pass from Boston Inspectional Services, Health Division, from an inspection on May 29, 2026. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.

What did inspectors find at Los Pinos Restaurante Mexican Grill?

These are the violations recorded at the most recent inspection on May 29, 2026, in plain English, with the city's own wording underneath.

• ⚠️Effectiveness-Hair Restraints (C) • Observed staff working on RTE foods without proper hair restraint.Provide and maintain
  Effectiveness-Hair Restraints (C) • Observed staff working on RTE foods without proper hair restraint.Provide and maintain
• ⚠️Packaged and Unpackaged Food-Separation Packaging and Segregation (P) • Raw eggs stored above the Ready to eat foods.Remove and store below RTE foods Marinade chicken stored above tomato sauce. Remove and store below RTE foodscritical
  Packaged and Unpackaged Food-Separation Packaging and Segregation (P) • Raw eggs stored above the Ready to eat foods.Remove and store below RTE foods Marinade chicken stored above tomato sauce. Remove and store below RTE foods
• ⚠️In-Use Utensils Between-Use Storage (C) • Observed plastic containers used to scoop food from bulk ( Rice Flour) . Discontinue and provide handle utensils ( corrected on site)
  In-Use Utensils Between-Use Storage (C) • Observed plastic containers used to scoop food from bulk ( Rice Flour) . Discontinue and provide handle utensils ( corrected on site)
• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Observed Slice pico de gallo 47F pasta salad 50F cheese 54F hard boiled eggs 44F on the cold holding unit table with refrigerated with elevated temperature. . Provide proper cold Holding of 41F or Belowcritical
  (A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Observed Slice pico de gallo 47F pasta salad 50F cheese 54F hard boiled eggs 44F on the cold holding unit table with refrigerated with elevated temperature. . Provide proper cold Holding of 41F or Below
• ⚠️(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Observed cooked chicken with temperature of 128F on top of the stove- PIC reheated the chicken to 165F and up.( corrected on site) train staff on monitoring temperaturecritical
  (A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Observed cooked chicken with temperature of 128F on top of the stove- PIC reheated the chicken to 165F and up.( corrected on site) train staff on monitoring temperature
• ⚠️Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf) • Reach in Unit multiples container with foods observed without date mark.Properly date mark all ready to eat foods/ Provide made/discard date to all food prepped before storing in the refrigerator
  Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf) • Reach in Unit multiples container with foods observed without date mark.Properly date mark all ready to eat foods/ Provide made/discard date to all food prepped before storing in the refrigerator
• ⚠️Sanitizing Solutions Testing Devices (Pf) • No test strips on site for chlorine sanitzer. Provide testing strips
  Sanitizing Solutions Testing Devices (Pf) • No test strips on site for chlorine sanitzer. Provide testing strips
• ⚠️Cutting Surfaces (C) • Cutting board stained. Resurface and clean /sanitize properly.
  Cutting Surfaces (C) • Cutting board stained. Resurface and clean /sanitize properly.
• ⚠️Wiping Cloths Air Drying Location (C) • observed soiled wiping cloths on the counter/properly store all wiping cloths in a sanitizing solution
  Wiping Cloths Air Drying Location (C) • observed soiled wiping cloths on the counter/properly store all wiping cloths in a sanitizing solution
• ⚠️Cleaning Floors Dustless Methods (C) • Basment clean the floor under/around the grease trap to remove soils and debris.
  Cleaning Floors Dustless Methods (C) • Basment clean the floor under/around the grease trap to remove soils and debris.

When was Los Pinos Restaurante Mexican Grill last inspected?

Los Pinos Restaurante Mexican Grill has 24 inspections on record going back to February 3, 2020. The 12 most recent are shown below.

Los Pinos Restaurante Mexican Grill 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 9% of them.

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• ? Travel & Leisure No. 1924 Level Landside
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• ✓ Melodias Restaurant
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• ✓ Pollos A La Brasa Beto's
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See every restaurant inspection 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 May 29, 2026. Inspection results describe one moment in a kitchen's life, not a permanent verdict.