Inspection record
Mare
3 Mechanic St · Boston, MA 02113
6inspections since May 2026
24violations recorded
HE_Passlatest result (city code)
License category: Eating & Drinking
Inspection history
Oct 31, 2026HE_Pass2 violations
**(A) Ceasing Operations and Reporting (Pf)
Due to water leaking stagnant water on the floor and table No power loss observed
*Floors Walls and Ceilings-Cleanability (C)
Stagnant water observed on the ground due to water leak upstairs in the bathroom . Clean to remove
Oct 31, 2026HE_VolClos2 violations
*Floors Walls and Ceilings-Cleanability (C)
Stagnant water observed on the ground due to water leak upstairs in the bathroom . Clean to remove
**(A) Ceasing Operations and Reporting (Pf)
Due to water leaking stagnant water on the floor and table No power loss observed
Aug 31, 2026HE_Pass1 violation
**Handwashing Sinks-Numbers and Capacities (Pf)
Raw bar/ bar observed missing a handsink that was on site on previous inspection .Install Plumber Vincenzo called inspector and said sink has been order and waiting to be delivered & installed (7.27.26)
Aug 7, 2026HE_FailExt1 violation
**Handwashing Sinks-Numbers and Capacities (Pf)
Raw bar/ bar observed missing a handsink that was on site on previous inspection .Install Plumber Vincenzo called inspector and said sink has been order and waiting to be delivered & installed (7.27.26)
Jul 27, 2026HE_FailExt9 violations
*In-Use Utensils Between-Use Storage (C)
Observed utensils stored in room temperature 70F stagnant water. Discontinue and store as discussed (cos)
**Handwashing Sinks-Numbers and Capacities (Pf)
Raw bar/ bar observed missing a handsink that was on site on previous inspection .Install Plumber Vincenzo called inspector and said sink has been order and waiting to be delivered & installed (7.27.26)
*(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Observed multiple drinking glass stored side up. Discontinue/ stored inverted
***Before Use After Cleaning (P)
Observed staff rinsing clean/ sanitized glass before pouring drink. Discontinue . No rinse after sanitizing process
*Handwashing Signage (C)
Warewashing handsink observed missing hanwashing signage. Provide to encourage handwashing and to utilize proper sink.
***Cooling (P)
Cooked lobster meat 48F cooked potato 52F stored in open case cold unit. Per PIC both products were cooked earlier in the day. Discussed cooling parameters with PIC (cos)
**(A)-(P) Person-In-Charge-Duties (Pf)
PIC to provide active managerial controls and to train staff on violations noted on the inspection report
***Reheating for Hot Holding (P)
Lobster Bisque 70F cheese sauce 69F stored in hot holding. Per staff food was removed from cold holding and palced in the hot holding unit. Discussed reheating for hot holding with PIC & staff at the time of inspection Both items were reheated to above 165F
**Using a Handwashing Sink-Operation and Maintenance (Pf)
Dump sink at the bar/ raw bar (shucking oysters) observed being used as dump sink and handwashing sink at the sametime and blocked by strainer and multiple alchool bottles.Discontinue.
Jul 15, 2026HE_Fail9 violations
**Using a Handwashing Sink-Operation and Maintenance (Pf)
Dump sink at the bar/ raw bar (shucking oysters) observed being used as dump sink and handwashing sink at the sametime and blocked by strainer and multiple alchool bottles.Discontinue.
*Handwashing Signage (C)
Warewashing handsink observed missing hanwashing signage. Provide to encourage handwashing and to utilize proper sink.
**Handwashing Sinks-Numbers and Capacities (Pf)
Raw bar/ bar observed missing a handsink that was on site on previous inspection .Install
*(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Observed multiple drinking glass stored side up. Discontinue/ stored inverted
***Before Use After Cleaning (P)
Observed staff rinsing clean/ sanitized glass before pouring drink. Discontinue . No rinse after sanitizing process
***Cooling (P)
Cooked lobster meat 48F cooked potato 52F stored in open case cold unit. Per PIC both products were cooked earlier in the day. Discussed cooling parameters with PIC (cos)
***Reheating for Hot Holding (P)
Lobster Bisque 70F cheese sauce 69F stored in hot holding. Per staff food was removed from cold holding and palced in the hot holding unit. Discussed reheating for hot holding with PIC & staff at the time of inspection Both items were reheated to above 165F
*In-Use Utensils Between-Use Storage (C)
Observed utensils stored in room temperature 70F stagnant water. Discontinue and store as discussed (cos)
**(A)-(P) Person-In-Charge-Duties (Pf)
PIC to provide active managerial controls and to train staff on violations noted on the inspection report
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