Inspection record
Los Pinos Restaurante Mexican Grill
82 Bennington St · Boston, MA 02128
3inspections since May 2026
23violations recorded
HE_Filedlatest result (city code)
License category: Eating & Drinking w/ Take Out
Inspection history
Oct 23, 2026HE_Filed3 violations
*In-Use Utensils Between-Use Storage (C)
Portion cup observed in use to dispense foods from cold holding unit ( sauce). Discontinue and provide scoop with handle to prevent contamination by hands ( corrected on site)
*Effectiveness-Hair Restraints (C)
Observed multiple food employees working with RTE foods without proper hair restraint.Provide and maintain proper hair restraints for all employees handling food. (Repeat violation) ( Corrected on site)
*Wiping Cloths Air Drying Location (C)
Observed soiled wiping cloths on the counter/properly store all wiping cloths in a sanitizing solution at the required ppm (PIC corrected on site)
May 29, 2026HE_Pass10 violations
*Cutting Surfaces (C)
Cutting board stained. Resurface and clean /sanitize properly.
*Wiping Cloths Air Drying Location (C)
observed soiled wiping cloths on the counter/properly store all wiping cloths in a sanitizing solution
*Cleaning Floors Dustless Methods (C)
Basment clean the floor under/around the grease trap to remove soils and debris.
**Sanitizing Solutions Testing Devices (Pf)
No test strips on site for chlorine sanitzer. Provide testing strips
**Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Reach in Unit multiples container with foods observed without date mark.Properly date mark all ready to eat foods/ Provide made/discard date to all food prepped before storing in the refrigerator
***(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed cooked chicken with temperature of 128F on top of the stove- PIC reheated the chicken to 165F and up.( corrected on site) train staff on monitoring temperature
***(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed Slice pico de gallo 47F pasta salad 50F cheese 54F hard boiled eggs 44F on the cold holding unit table with refrigerated with elevated temperature. . Provide proper cold Holding of 41F or Below
*In-Use Utensils Between-Use Storage (C)
Observed plastic containers used to scoop food from bulk ( Rice Flour) . Discontinue and provide handle utensils ( corrected on site)
***Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw eggs stored above the Ready to eat foods.Remove and store below RTE foods Marinade chicken stored above tomato sauce. Remove and store below RTE foods
*Effectiveness-Hair Restraints (C)
Observed staff working on RTE foods without proper hair restraint.Provide and maintain
May 22, 2026HE_Fail10 violations
*Cutting Surfaces (C)
Cutting board stained. Resurface and clean /sanitize properly.
***(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed Slice pico de gallo 47F pasta salad 50F cheese 54F hard boiled eggs 44F on the cold holding unit table with refrigerated with elevated temperature. . Provide proper cold Holding of 41F or Below
*Wiping Cloths Air Drying Location (C)
observed soiled wiping cloths on the counter/properly store all wiping cloths in a sanitizing solution
*Effectiveness-Hair Restraints (C)
Observed staff working on RTE foods without proper hair restraint.Provide and maintain
***Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw eggs stored above the Ready to eat foods.Remove and store below RTE foods Marinade chicken stored above tomato sauce. Remove and store below RTE foods
*In-Use Utensils Between-Use Storage (C)
Observed plastic containers used to scoop food from bulk ( Rice Flour) . Discontinue and provide handle utensils ( corrected on site)
*Cleaning Floors Dustless Methods (C)
Basment clean the floor under/around the grease trap to remove soils and debris.
***(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed cooked chicken with temperature of 128F on top of the stove- PIC reheated the chicken to 165F and up.( corrected on site) train staff on monitoring temperature
**Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Reach in Unit multiples container with foods observed without date mark.Properly date mark all ready to eat foods/ Provide made/discard date to all food prepped before storing in the refrigerator
**Sanitizing Solutions Testing Devices (Pf)
No test strips on site for chlorine sanitzer. Provide testing strips
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