Inspection record
Mistral
221 Columbus Av · Boston, MA 02116
4inspections since May 2026
24violations recorded
HE_Passlatest result (city code)
License category: Eating & Drinking
Inspection history
Aug 27, 2026HE_Pass3 violations
*Food Storage Containers Identified with Common Name of Food (C)
Bulk food containers with no labeling- Provide
**Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Quats sanitizer from an automated dispenser reading 0ppm. Manually set up and calibrate dispenser prior to use to maintain sanitizer at 200-400ppm. Corrected during inspection and testing at 300ppm
**Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
High temperature dishwasher with a rinse temperature of 170F- Machine was run several times Ecolab on site prior to the end of the inspection and corrected
Aug 20, 2026HE_Fail3 violations
**Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
High temperature dishwasher with a rinse temperature of 170F- Machine was run several times Ecolab on site prior to the end of the inspection and corrected
*Food Storage Containers Identified with Common Name of Food (C)
Bulk food containers with no labeling- Provide
**Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Quats sanitizer from an automated dispenser reading 0ppm. Manually set up and calibrate dispenser prior to use to maintain sanitizer at 200-400ppm. Corrected during inspection and testing at 300ppm
Jul 1, 2026HE_Pass9 violations
***When to Wash (P)
During rush hour minimum handwashing observed while switching tasks. Discussed at the time of inspection. PIC to monitor hanwashing during rush hour to prevent cross contamination/ contamination by hand.
*Outer Openings Protected (C)
Door leading to downstairs storage area observed missing effective door sweep. Install to prevent pest/rodent access.
**Using a Handwashing Sink-Operation and Maintenance (Pf)
Bar handwashing sink observed blocked by strainer and mix cup kitchen handwashing sink observed with portioned cup stored inside. Discontinue & maintain accessible at all time to prevent contamination by hands (cos)
***Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Kitchen low temp dishwasher observed sanitizer observed reading 00ppm. After multiple attempts 60ppm chlorine . PIC to monitor & train staff . (cos)
***Raw Animal Foods-Cooking (P)
Final cooking temperature off halibut 127F-202F. Discussed at the time of inspection with PIC & chef the importance of cooking fish to an internal temperature of 145F to kill parasites.
***(A) Gloves Use Limitation (P)
Observed staff using 1 single gloves between task due to rush hour. Discussed at the time of inspection with PIC
*In-Use Utensils Between-Use Storage (C)
Food dispensing and in use utensils observed stored in stagnant water and equipmenets. Discontinue (cos)
*Food Storage Containers Identified with Common Name of Food (C)
Several condiment containers at the cookline & table observed without labels. Provide labels when removed from original contianers
**(A)-(P) Person-In-Charge-Duties (Pf)
Violations noted on the inspection report. PIC to train staff on violations noted on the inspection report
Jun 23, 2026HE_Fail9 violations
**Using a Handwashing Sink-Operation and Maintenance (Pf)
Bar handwashing sink observed blocked by strainer and mix cup kitchen handwashing sink observed with portioned cup stored inside. Discontinue & maintain accessible at all time to prevent contamination by hands (cos)
*Outer Openings Protected (C)
Door leading to downstairs storage area observed missing effective door sweep. Install to prevent pest/rodent access.
***When to Wash (P)
During rush hour minimum handwashing observed while switching tasks. Discussed at the time of inspection. PIC to monitor hanwashing during rush hour to prevent cross contamination/ contamination by hand.
*Food Storage Containers Identified with Common Name of Food (C)
Several condiment containers at the cookline & table observed without labels. Provide labels when removed from original contianers
**(A)-(P) Person-In-Charge-Duties (Pf)
Violations noted on the inspection report. PIC to train staff on violations noted on the inspection report
***Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Kitchen low temp dishwasher observed sanitizer observed reading 00ppm. After multiple attempts 60ppm chlorine . PIC to monitor & train staff . (cos)
***Raw Animal Foods-Cooking (P)
Final cooking temperature off halibut 127F-202F. Discussed at the time of inspection with PIC & chef the importance of cooking fish to an internal temperature of 145F to kill parasites.
***(A) Gloves Use Limitation (P)
Observed staff using 1 single gloves between task due to rush hour. Discussed at the time of inspection with PIC
*In-Use Utensils Between-Use Storage (C)
Food dispensing and in use utensils observed stored in stagnant water and equipmenets. Discontinue (cos)
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