Inspection record
The Greatest Bar
262 Friend St · The Next Place Llc · Boston, MA 02114
3inspections since May 2026
26violations recorded
HE_Passlatest result (city code)
License category: Eating & Drinking
Inspection history
Aug 31, 2026HE_Pass3 violations
*(A) Certified Food Protection Manager (C)
Provide CFPM and Allergen certificate for the PIC
*Miscellaneous Sources of Contamination (C)
Provide a seperation between the hand sink and the consumable ice bin at the bar to prevent contamination from washing hands
***Backflow Prevention (P)
Please provide an air gap on the prep sink.
Jul 24, 2026HE_FailExt12 violations
*System Maintained in Good Repair (C)
Provide drain plugs for the 3 bay sink
*Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Clean and remove all the peeling paint from the walkin refrigerator and provide a smooth cleanable surface. Noted basement floor heavily soiled.Clean with frequency Remove all stagnant water from the beer cooler.
*Maintaining Premises Unnecessary Items and Litter (C)
Remove all the unnecessary items from the room on the 1st floor and elevate all items from the floor.
*Handwashing Signage (C)
Provide missing hand sink signs at all the hand sink at floors of the bars.
**Hand Drying Provision (Pf)
Provide paper towels on all the hand sink locations
*Outer Openings Protected (C)
Provide door sweeps at the delivery door/front entrance door
*Floors Walls and Ceilings-Cleanability (C)
Provide smooth cleanable floor in the dry storage room on the 1st floor. Repair all missing floor tiles on 1st floor/3rd floor and 4th floor
***Backflow Prevention (P)
Please provide an air gap on the prep sink.
**Using a Handwashing Sink-Operation and Maintenance (Pf)
Remove all draining pipes from the hand sink at all bars
***(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed Pasts sauce recorded-107F/Cheese sauce-97F stored in the hot holding unit about half hour ago.Retrain staff to reheat product at 165F and hot hold at 135F minimum.
*Miscellaneous Sources of Contamination (C)
Provide a seperation between the hand sink and the consumable ice bin at the bar to prevent contamination from washing hands
*(A) Certified Food Protection Manager (C)
Provide CFPM and Allergen certificate for the PIC
Jul 16, 2026HE_Fail11 violations
*Outer Openings Protected (C)
Provide door sweeps at the delivery door/front entrance door
*Floors Walls and Ceilings-Cleanability (C)
Provide smooth cleanable floor in the dry storage room on the 1st floor. Repair all missing floor tiles on 1st floor/3rd floor and 4th floor
*System Maintained in Good Repair (C)
Provide drain plugs for the 3 bay sink
*Maintaining Premises Unnecessary Items and Litter (C)
Remove all the unnecessary items from the room on the 1st floor and elevate all items from the floor.
**Using a Handwashing Sink-Operation and Maintenance (Pf)
Remove all draining pipes from the hand sink at all bars
***(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed Pasts sauce recorded-107F/Cheese sauce-97F stored in the hot holding unit about half hour ago.Retrain staff to reheat product at 165F and hot hold at 135F minimum.
*Miscellaneous Sources of Contamination (C)
Provide a seperation between the hand sink and the consumable ice bin at the bar to prevent contamination from washing hands
*Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Clean and remove all the peeling paint from the walkin refrigerator and provide a smooth cleanable surface. Noted basement floor heavily soiled.Clean with frequency Remove all stagnant water from the beer cooler.
*(A) Certified Food Protection Manager (C)
Provide CFPM and Allergen certificate for the PIC
**Hand Drying Provision (Pf)
Provide paper towels on all the hand sink locations
*Handwashing Signage (C)
Provide missing hand sink signs at all the hand sink at floors of the bars.
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