Cooked?✕
Woodshill Table
April 6, 2026 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings17
- critical findings1
Failed findings
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: 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.
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Shell stock Maintaining Identification (Pf)Inspector note: 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.
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Non-Continuous Cooking of Raw Animal Foods (Pf)Inspector note: 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.
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Variance Requirement (Pf)Inspector note: 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.
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Sanitizing Solutions Testing Devices (Pf)Inspector note: 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.
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Mechanical Warewashing Equipment Wash Solution Temperature (Pf)Inspector note: 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
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Handwashing Cleanser Availability (Pf)Inspector note: 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.
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Controlling Pests (Pf)Inspector note: 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 isdhealth@boston.gov and clean and sanitize the dining area of droppings.
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Common Name-Working Containers (Pf)Inspector note: 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.
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In-Use Utensils Between-Use Storage (C)Inspector note: 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.
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Temperature Measuring Devices-Functionality (C)Inspector note: There are no internal thermometers observed inside the hot holding cabinets; provide.
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Warewashing Machine Data Plate Operation Specifications (C)Inspector note: At the high temperature warewashing machine in the main kitchen no data plate was observed with information about the operation of the machine; provide.
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Good Repair and Proper Adjustment-Equipment (C)Inspector note: 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.
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Cutting Surfaces (C)Inspector note: 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.
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Outer Openings Protected (C)Inspector note: 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.
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Repairing-Premises Structures Attachments and Fixtures-Methods (C)Inspector note: A ceiling tile above the walk-in refrigerator is missing; replace the ceiling tile.
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flagged at inspectionInspector note: Provide signage visible to customers stating "A copy of the most recent health inspection is available to view upon request."
What changed since the previous inspection?
Compared with Pass on December 9, 2024: 17 findings appeared for the first time.
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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.