The Avenue Bar & Grill

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Multiple products placed in a lift top refrigeration unit prior to the inspection with temperatures of 48F-50F All products were removed at the time of the inspection and placed in refrigeration at 38F-40F
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)critical
  Inspector note: Chlorine sanitizer in the kitchen dish machine tested at 10ppm and oppm at the bar dish machine Accuchem contacted at the time of the inspection for service Disposable tableware shall be used until sanitizer is maintained at 50-100ppm in both machines
  code 590.004/4-501.114-P*** · critical food-safety factorstatus: Pass
• ✓(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
  Inspector note: Priority violations noted on the inspection report- Review with staff
  code 590.002(B)/2-102.11-PF** · serious findingstatus: Pass
• ✓Cooling Heating and Holding Capacities-Equipment (Pf)
  Inspector note: Lift top refrigeration unit at the prep line is at 50F- All products have been removed and a service call has been made
  code 590.004/4-301.11-PF** · serious findingstatus: Pass
• ✓Nonfood Contact Surfaces (C)
  Inspector note: Floor outside of the keg walkin in the lower level with soils and water buildup- Clean area
  code 590.004/4-602.13-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 14, 2025: 5 previous findings did not recur.

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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.