Inspection record
Eataly 1st. Floor
800 Boylston St · Boston, MA 02199
3inspections since May 2026
36violations recorded
HE_Passlatest result (city code)
License category: Eating & Drinking w/ Take Out
Inspection history
Sep 22, 2026HE_Pass12 violations
***Conformance with Approved Procedures (P)
ROP machine in meat department. ROP machine in use in cheese department MAP machine in use in deli are HACCP plans on site or records available on site to demonstrate adherence to approved procedures. Provide. Train staff on all HACCP plans provide record keeping documents to establishment CCP's are being met. ROP packaged salmon in walk in cooler voluntarily discarded.
*Shells Use Limitations (C)
Discontinue re- using shells in seafood case to display foods
***Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Low temp dish machine showing no presence of sanitizer when tested. Repair. Alternative means to sanitize equipment at three bay sink with quats sanitizer in use @ 200PPM.
**Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
No irreversible indicator for high temperature dish machine. Provide.
***Cleaning Procedure (P)
Numerous handsinks observed being used for purposes other than handwashing limited food worker handwashing observed in various stations throughout. Retrain staff on the importance of handwashing between changing gloves and tasks and upon returning to work areas.
***Food Display-Preventing Contamination by Consumers (P)
Exposed meat slicing in front of seating area without a sneeze guard. Install or relocate food preparation away from the area.
*Nonfood-Contact Surfaces (C)
Wooden cabinet and shelving in bakery. Clean and seal.
*Nonfood Contact Surfaces (C)
Dust on ceiling in PIPA sticker station area. Clean to remove.
**Handwashing Sinks-Numbers and Capacities (Pf)
Handsink in bakery warewashing area is inoperable. Make all necessary repairs. PIC states work order has been submitted.
*System Maintained in Good Repair (C)
Abandonded sink with faucets removed in cucina area there is already another functional handsink accessible to staff. Determine what out of use sink was when constructed to plan and re install according to orginal approved plans.
**Using a Handwashing Sink-Operation and Maintenance (Pf)
Wet cloth in handsink at seafood area Towels in handsink at cheese area Staff washing produce in handsink in PIPA area. Shrimp defrosting in handsink in Piazza area. Issues were corrected on site. Retrain staff that handwashing sinks can only be used for handwashing and nothing else.
*Light Bulbs Protective Shielding (C)
Broken light shield in bakery walkin cooler. Replace.
Sep 16, 2026HE_FailExt12 violations
*Nonfood-Contact Surfaces (C)
Wooden cabinet and shelving in bakery. Clean and seal.
**Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
No irreversible indicator for high temperature dish machine. Provide.
***Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Low temp dish machine showing no presence of sanitizer when tested. Repair. Alternative means to sanitize equipment at three bay sink with quats sanitizer in use @ 200PPM.
*Shells Use Limitations (C)
Discontinue re- using shells in seafood case to display foods
**Handwashing Sinks-Numbers and Capacities (Pf)
Handsink in bakery warewashing area is inoperable. Make all necessary repairs. PIC states work order has been submitted.
**Using a Handwashing Sink-Operation and Maintenance (Pf)
Wet cloth in handsink at seafood area Towels in handsink at cheese area Staff washing produce in handsink in PIPA area. Shrimp defrosting in handsink in Piazza area. Issues were corrected on site. Retrain staff that handwashing sinks can only be used for handwashing and nothing else.
*System Maintained in Good Repair (C)
Abandonded sink with faucets removed in cucina area there is already another functional handsink accessible to staff. Determine what out of use sink was when constructed to plan and re install according to orginal approved plans.
*Light Bulbs Protective Shielding (C)
Broken light shield in bakery walkin cooler. Replace.
***Conformance with Approved Procedures (P)
ROP machine in meat department. ROP machine in use in cheese department MAP machine in use in deli are HACCP plans on site or records available on site to demonstrate adherence to approved procedures. Provide. Train staff on all HACCP plans provide record keeping documents to establishment CCP's are being met. ROP packaged salmon in walk in cooler voluntarily discarded.
***Cleaning Procedure (P)
Numerous handsinks observed being used for purposes other than handwashing limited food worker handwashing observed in various stations throughout. Retrain staff on the importance of handwashing between changing gloves and tasks and upon returning to work areas.
*Nonfood Contact Surfaces (C)
Dust on ceiling in PIPA sticker station area. Clean to remove.
***Food Display-Preventing Contamination by Consumers (P)
Exposed meat slicing in front of seating area without a sneeze guard. Install or relocate food preparation away from the area.
Sep 15, 2026HE_Fail12 violations
***Conformance with Approved Procedures (P)
ROP machine in meat department. ROP machine in use in cheese department MAP machine in use in deli are HACCP plans on site or records available on site to demonstrate adherence to approved procedures. Provide. Train staff on all HACCP plans provide record keeping documents to establishment CCP's are being met. ROP packaged salmon in walk in cooler voluntarily discarded.
***Cleaning Procedure (P)
Numerous handsinks observed being used for purposes other than handwashing limited food worker handwashing observed in various stations throughout. Retrain staff on the importance of handwashing between changing gloves and tasks and upon returning to work areas.
***Food Display-Preventing Contamination by Consumers (P)
Exposed meat slicing in front of seating area without a sneeze guard. Install or relocate food preparation away from the area.
*Nonfood-Contact Surfaces (C)
Wooden cabinet and shelving in bakery. Clean and seal.
**Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
No irreversible indicator for high temperature dish machine. Provide.
***Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Low temp dish machine showing no presence of sanitizer when tested. Repair. Alternative means to sanitize equipment at three bay sink with quats sanitizer in use @ 200PPM.
*Shells Use Limitations (C)
Discontinue re- using shells in seafood case to display foods
*Nonfood Contact Surfaces (C)
Dust on ceiling in PIPA sticker station area. Clean to remove.
**Handwashing Sinks-Numbers and Capacities (Pf)
Handsink in bakery warewashing area is inoperable. Make all necessary repairs. PIC states work order has been submitted.
**Using a Handwashing Sink-Operation and Maintenance (Pf)
Wet cloth in handsink at seafood area Towels in handsink at cheese area Staff washing produce in handsink in PIPA area. Shrimp defrosting in handsink in Piazza area. Issues were corrected on site. Retrain staff that handwashing sinks can only be used for handwashing and nothing else.
*System Maintained in Good Repair (C)
Abandonded sink with faucets removed in cucina area there is already another functional handsink accessible to staff. Determine what out of use sink was when constructed to plan and re install according to orginal approved plans.
*Light Bulbs Protective Shielding (C)
Broken light shield in bakery walkin cooler. Replace.
Violation severity marks (*, **, ***) are the city's published violation levels. Result codes are Boston ISD's own codes, shown verbatim - we found no public legend. Methodology