Puro

• resultPass
• critical violations0
• last inspectedMarch 3, 2026
• address264 Newbury St, Boston 02116

Is Puro clean?

Puro is currently Pass from Boston Inspectional Services, Health Division, from an inspection on March 3, 2026. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.

What did inspectors find at Puro?

These are the violations recorded at the most recent inspection on March 3, 2026, in plain English, with the city's own wording underneath.

• ⚠️Clean-up of Vomiting and Diarrheal Events (Pf) • No vomit and diarrhea cleanup procedures were able to be presented during the inspection; provide procedures to clean a vomit and diarrhea event.
  Clean-up of Vomiting and Diarrheal Events (Pf) • No vomit and diarrhea cleanup procedures were able to be presented during the inspection; provide procedures to clean a vomit and diarrhea event.
• ⚠️(A) (B) and (C)(1) (4)-(16) Demonstration (Pf) • There is no posted certified food protection manager certificate no allergen awareness training certificate; provide and post certified food protection manager certifications. The person in charge was not able to correctly answer the minimum cooking temperatures for raw chicken whole muscle beef could not name any of the reportable symptoms or any of the reportable illnesses; the person in charge should be knowlegable about food safety and illness policy. Suggest having a second person who is a certified food protection manager on staff if the certified food protection manager is not on site full time. The health inspector will send over informational handouts please review this inspection report and the handouts with your staff.
  (A) (B) and (C)(1) (4)-(16) Demonstration (Pf) • There is no posted certified food protection manager certificate no allergen awareness training certificate; provide and post certified food protection manager certifications. The person in charge was not able to correctly answer the minimum cooking temperatures for raw chicken whole muscle beef could not name any of the reportable symptoms or any of the reportable illnesses; the person in charge should be knowlegable about food safety and illness policy. Suggest having a second person who is a certified food protection manager on staff if the certified food protection manager is not on site full time. The health inspector will send over informational handouts please review this inspection report and the handouts with your staff.
• ⚠️Shell stock Maintaining Identification (Pf) • Observed on the shellstock tags in storage that the last served or discarded dates are not filled out and shellstock tags are not maintained on premise for at least 90 days per conversation with the person in charge but are discarded into the trash before the 90 days have elapsed. Shellstock tags should be filled out with the last date served or discarded and maintained in records for at least 90 days.
  Shell stock Maintaining Identification (Pf) • Observed on the shellstock tags in storage that the last served or discarded dates are not filled out and shellstock tags are not maintained on premise for at least 90 days per conversation with the person in charge but are discarded into the trash before the 90 days have elapsed. Shellstock tags should be filled out with the last date served or discarded and maintained in records for at least 90 days.
• ⚠️Packaged and Unpackaged Food-Separation Packaging and Segregation (P) • In muliple cold holding units observed raw shellfish that per the person in charge would be served raw stored directly below raw chicken and raw beef; store foods according to their cooking hierarchy with raw animal proteins stored below ready-to-eat foods. The person in charge moved the raw shellfish above the raw chicken and beef in the cold holding units after the observation.critical
  Packaged and Unpackaged Food-Separation Packaging and Segregation (P) • In muliple cold holding units observed raw shellfish that per the person in charge would be served raw stored directly below raw chicken and raw beef; store foods according to their cooking hierarchy with raw animal proteins stored below ready-to-eat foods. The person in charge moved the raw shellfish above the raw chicken and beef in the cold holding units after the observation.
• ⚠️In-Use Utensils Between-Use Storage (C) • At the bar area observed utensils stored in a metal shaker cup with water at 70F observed useage of cups or bowls without handles stored in bulk food containers; in use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water; utensils with handles should be used to move foods from bulk to prevent contamination by hands.
  In-Use Utensils Between-Use Storage (C) • At the bar area observed utensils stored in a metal shaker cup with water at 70F observed useage of cups or bowls without handles stored in bulk food containers; in use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water; utensils with handles should be used to move foods from bulk to prevent contamination by hands.
• ⚠️Nonfood-Contact Surfaces (C) • Observed usage of aluminum foil to line nonfood contact surfaces on and near the flat top grill; nonfood contact surface should be cleanable durable nonporous.
  Nonfood-Contact Surfaces (C) • Observed usage of aluminum foil to line nonfood contact surfaces on and near the flat top grill; nonfood contact surface should be cleanable durable nonporous.
• ⚠️Good Repair and Proper Adjustment-Equipment (C) • There are gaps in the baffles of the hood as well as missing fins in the baffles; repair or replace the baffles in the hood.
  Good Repair and Proper Adjustment-Equipment (C) • There are gaps in the baffles of the hood as well as missing fins in the baffles; repair or replace the baffles in the hood.
• ⚠️Cutting Surfaces (C) • The small purple cutting board at the bar is heavily scored; resurface or replace the cutting board.
  Cutting Surfaces (C) • The small purple cutting board at the bar is heavily scored; resurface or replace the cutting board.
• ⚠️Handwashing Sinks Installation (Pf) • At the hand sink next to the prep sink the hot water reached a maximum temperature of 85F using the health inspector's calibrated thermometer the water was allowed to run for at least two minutes before testing the temperature; water for washing hands should be at least 100F.
  Handwashing Sinks Installation (Pf) • At the hand sink next to the prep sink the hot water reached a maximum temperature of 85F using the health inspector's calibrated thermometer the water was allowed to run for at least two minutes before testing the temperature; water for washing hands should be at least 100F.
• ⚠️System Maintained in Good Repair (C) • At the hand sink in the warewashing area the hot water handle does not work and no hot water will come out of the hand sink. There is a hand sink that is operational in the main cooking area that the staff use to wash hands. Repair or replace the hand sink in the warewashing area so that hot water flows.
  System Maintained in Good Repair (C) • At the hand sink in the warewashing area the hot water handle does not work and no hot water will come out of the hand sink. There is a hand sink that is operational in the main cooking area that the staff use to wash hands. Repair or replace the hand sink in the warewashing area so that hot water flows.
• ⚠️Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C) • The hood inspection sticker expired November 2025; have an approved hood cleaner perform service and provide an updated hood inspection sticker.
  Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C) • The hood inspection sticker expired November 2025; have an approved hood cleaner perform service and provide an updated hood inspection sticker.
• ⚠️Post your most recent Letter Grade within five feet of the front entrance. Post signage stating "A copy of the most recent health inspection is available upon request".
  Post your most recent Letter Grade within five feet of the front entrance. Post signage stating "A copy of the most recent health inspection is available upon request".

When was Puro last inspected?

Puro has 15 inspections on record going back to February 23, 2023. The 12 most recent are shown below.

Puro vs Back Bay

Back Bay runs 78% clean across 519 tracked restaurants — 402 clean, 46 mid, 65 cooked.

Against the 519 spots Cooked tracks in Back Bay, this one comes out cleaner than 22% of them.

Other spots in Back Bay

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• ✓ Foxhole
  clean · June 12, 2026
• ✓ Caffe Nero
  clean · May 29, 2026
• ✓ Beard Papa Teazzi
  clean · July 7, 2026
• ✓ Sushi By Bosso Ramen Tavern
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See every restaurant inspection in Back Bay →

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 March 3, 2026. Inspection results describe one moment in a kitchen's life, not a permanent verdict.