Woodshill Table

• resultPass
• critical violations0
• last inspectedApril 15, 2026
• address130 Northern Av, Boston 02210

Is Woodshill Table clean?

Woodshill Table is currently Pass from Boston Inspectional Services, Health Division, from an inspection on April 15, 2026. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.

What did inspectors find at Woodshill Table?

These are the violations recorded at the most recent inspection on April 15, 2026, in plain English, with the city's own wording underneath.

• ⚠️Shell stock Maintaining Identification (Pf) • Observed in the filed shellstock tags multiple tags not labeled with their last date or discarded dates; retrain staff to write the last sold or used date on every shellstock tag.
  Shell stock Maintaining Identification (Pf) • Observed in the filed shellstock tags multiple tags not labeled with their last date or discarded dates; retrain staff to write the last sold or used date on every shellstock tag.
• ⚠️In-Use Utensils Between-Use Storage (C) • In the main kitchen observed deli containers stored inside bulk food containers in contact with foods; utensils shall have handles to prevent contamination. | Throughout the kitchen observed containers filled with 70-75F water with in-use utensils stored inside; in-use utensils shall be stored on a clean and sanitized surface in water 135F and above or in cool running water.
  In-Use Utensils Between-Use Storage (C) • In the main kitchen observed deli containers stored inside bulk food containers in contact with foods; utensils shall have handles to prevent contamination. | Throughout the kitchen observed containers filled with 70-75F water with in-use utensils stored inside; in-use utensils shall be stored on a clean and sanitized surface in water 135F and above or in cool running water.
• ⚠️Non-Continuous Cooking of Raw Animal Foods (Pf) • Per a discussion with the person in charge the duck breast is not cooked to an internal temperature of 165F but partially cooked and then kept in hot holding until needed. Cease all partial cooking of proteins until written procedures are submitted to the health division and approved.
  Non-Continuous Cooking of Raw Animal Foods (Pf) • Per a discussion with the person in charge the duck breast is not cooked to an internal temperature of 165F but partially cooked and then kept in hot holding until needed. Cease all partial cooking of proteins until written procedures are submitted to the health division and approved.
• ⚠️(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • At the hot holding unit at the main cook line observed multiple foods at 100F including steaks duck breast. The person in charge had staff reheat foods to 165F and placed a service call for repair of the hot holding unit and then placed them into a hot holding unit that is working at the oyster prep area. Hold hot TCS foods at 135F and above. Observed charred broccoli held on sheet pans above the cookline at 83F that had been prepared within an hour per the person in charge; after the observation the person in charge placed the broccoli into the walkin refrigerator to cool to 41F.critical
  (A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • At the hot holding unit at the main cook line observed multiple foods at 100F including steaks duck breast. The person in charge had staff reheat foods to 165F and placed a service call for repair of the hot holding unit and then placed them into a hot holding unit that is working at the oyster prep area. Hold hot TCS foods at 135F and above. Observed charred broccoli held on sheet pans above the cookline at 83F that had been prepared within an hour per the person in charge; after the observation the person in charge placed the broccoli into the walkin refrigerator to cool to 41F.
• ⚠️Variance Requirement (Pf) • Observed multiple containers filled with pickled vegetables dated 2/5 3/28 and 3/22; per a discussion with the person in charge the vegetables are pickled on site and they do not have a variance or HACCP plan on file for the pickling. The person in charge voluntarily discarded all the pickled products. When pickling for preservation and extending shelf life a HACCP plan and an approved Variance must be on file with the Health Division.
  Variance Requirement (Pf) • Observed multiple containers filled with pickled vegetables dated 2/5 3/28 and 3/22; per a discussion with the person in charge the vegetables are pickled on site and they do not have a variance or HACCP plan on file for the pickling. The person in charge voluntarily discarded all the pickled products. When pickling for preservation and extending shelf life a HACCP plan and an approved Variance must be on file with the Health Division.
• ⚠️Temperature Measuring Devices-Functionality (C) • There are no internal thermometers observed inside the hot holding cabinets; provide.
  Temperature Measuring Devices-Functionality (C) • There are no internal thermometers observed inside the hot holding cabinets; provide.
• ⚠️Warewashing Machine Data Plate Operation Specifications (C) • At the high temperature warewashing machine in the main kitchen no data plate was observed with information about the operation of the machine; provide.
  Warewashing Machine Data Plate Operation Specifications (C) • At the high temperature warewashing machine in the main kitchen no data plate was observed with information about the operation of the machine; provide.
• ⚠️Sanitizing Solutions Testing Devices (Pf) • The sanitizer measuring device stored above the three-compartment sink is water damaged an no longer usable; the health inspector left their test strips with the person in charge to use until they can order more; provide sanitizer measuring devices for the sanitizer used at the establishment.
  Sanitizing Solutions Testing Devices (Pf) • The sanitizer measuring device stored above the three-compartment sink is water damaged an no longer usable; the health inspector left their test strips with the person in charge to use until they can order more; provide sanitizer measuring devices for the sanitizer used at the establishment.
• ⚠️Mechanical Warewashing Equipment Wash Solution Temperature (Pf) • The maximum temperature caputred at the high temperature conveyer warewashing machine was 149.9F after five cycles; repair or replace the warewashing machine in the main kitchen so that the maximum temperature recorded is at least 165F. After the observation the person in charge set up the three comparment sink and the quats tested at 300ppm in the sanitizer
  Mechanical Warewashing Equipment Wash Solution Temperature (Pf) • The maximum temperature caputred at the high temperature conveyer warewashing machine was 149.9F after five cycles; repair or replace the warewashing machine in the main kitchen so that the maximum temperature recorded is at least 165F. After the observation the person in charge set up the three comparment sink and the quats tested at 300ppm in the sanitizer
• ⚠️Good Repair and Proper Adjustment-Equipment (C) • While the high temperature warewashing machine is operating there is a water leak at the pipes near the pressure gauge; repair or replace the pipes so that they no longer leak.
  Good Repair and Proper Adjustment-Equipment (C) • While the high temperature warewashing machine is operating there is a water leak at the pipes near the pressure gauge; repair or replace the pipes so that they no longer leak.
• ⚠️Cutting Surfaces (C) • At the bar area observed two black cutting boards that are heavily scored; resurface or replace the cutting boards. The person in charge replaced the cutting boards after the observation.
  Cutting Surfaces (C) • At the bar area observed two black cutting boards that are heavily scored; resurface or replace the cutting boards. The person in charge replaced the cutting boards after the observation.
• ⚠️Outer Openings Protected (C) • There are multiple double-doors in the dining area observed with gaps where the doors meet where daylight is visible when the doors are closed; repair or replace the doors or add weather-stripping or doorsweeps to prevent pest entry.
  Outer Openings Protected (C) • There are multiple double-doors in the dining area observed with gaps where the doors meet where daylight is visible when the doors are closed; repair or replace the doors or add weather-stripping or doorsweeps to prevent pest entry.
• ⚠️Handwashing Cleanser Availability (Pf) • At the hand washing sink in the shellfish prep area there was no handwashing cleanser and no hand drying device; provide handwashing cleanser and hand drying devices at all times and at all hand washing sinks. The person in charge was able to provide handwashing cleanser and hand towels at the sink after the observation.
  Handwashing Cleanser Availability (Pf) • At the hand washing sink in the shellfish prep area there was no handwashing cleanser and no hand drying device; provide handwashing cleanser and hand drying devices at all times and at all hand washing sinks. The person in charge was able to provide handwashing cleanser and hand towels at the sink after the observation.
• ⚠️Controlling Pests (Pf) • In the dining area along the perimeter on interior window ledges inside the HVAC closet going towards the dishroom observed small dark rodent droppings; have your pest control operator perform a service the report must show there is no activity and no captures and send to [email protected] and clean and sanitize the dining area of droppings.
  Controlling Pests (Pf) • In the dining area along the perimeter on interior window ledges inside the HVAC closet going towards the dishroom observed small dark rodent droppings; have your pest control operator perform a service the report must show there is no activity and no captures and send to [email protected] and clean and sanitize the dining area of droppings.
• ⚠️Repairing-Premises Structures Attachments and Fixtures-Methods (C) • A ceiling tile above the walk-in refrigerator is missing; replace the ceiling tile.
  Repairing-Premises Structures Attachments and Fixtures-Methods (C) • A ceiling tile above the walk-in refrigerator is missing; replace the ceiling tile.
• ⚠️Common Name-Working Containers (Pf) • In the bar area observed multiple in-use spray bottles without name labeling; provide name labeling on all in-use spray bottles with chemicals moved from bulk.
  Common Name-Working Containers (Pf) • In the bar area observed multiple in-use spray bottles without name labeling; provide name labeling on all in-use spray bottles with chemicals moved from bulk.
• ⚠️Provide signage visible to customers stating "A copy of the most recent health inspection is available to view upon request."
  Provide signage visible to customers stating "A copy of the most recent health inspection is available to view upon request."

When was Woodshill Table last inspected?

Woodshill Table has 17 inspections on record going back to November 15, 2019. The 12 most recent are shown below.

Woodshill Table vs South Boston Waterfront

South Boston Waterfront runs 93% clean across 391 tracked restaurants — 333 clean, 15 mid, 12 cooked.

Against the 391 spots Cooked tracks in South Boston Waterfront, this one comes out cleaner than 9% of them.

Other spots in South Boston Waterfront

• ✓ Red Barn Coffee Roasters
  cooked · June 15, 2023
• ✕ Pink Taco
  cooked · June 5, 2026
• ✓ Reelhouse Oyster Bar
  clean · May 21, 2026
• ✓ The Nautilus
  clean · July 1, 2026
• ✕ Otto Pizza
  cooked · May 11, 2026
• ✓ Powerhouse Juice
  clean · October 12, 2023

See every restaurant inspection in South Boston Waterfront →

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 April 15, 2026. Inspection results describe one moment in a kitchen's life, not a permanent verdict.