Seaport Hotel

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings3
• critical findings1

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Failed findings

• ⚠️Conformance w/ Approved Procedurescritical
  Inspector note: Discontinue practice of salt curing of salmon until HACCP plan has been applied for and approved.
  code M-8-103.12*** · critical food-safety factorstatus: Fail
• ⚠️Equipment Thermometers
  Inspector note: Provide equipment thermometers for all refrigeration units on prep line.
  code 17-4-204.112/.115* · lower-severity findingstatus: Fail
• ⚠️Non-Food Contact Surfaces Clean
  Inspector note: Some interior cabinets on prep line visibly soiled. Clean to remove. Shelves on prep line dusty. Clean to remove.
  code 23-4-602.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 7, 2012: 3 findings appeared for the first time.

Browse this restaurant's inspections

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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.