Beacon Hill Hotel & Bistro
Last inspected: Dec 15, 2025
74
Score
Beacon Hill Hotel & Bistro appears in inspection records eight times, starting in 2022. On Dec 15, 2025, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
“Consumption of animal foods that are raw undercooked” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 86, which Beacon Hill Hotel & Bistro's 74 doesn't quite reach. On the whole, the file is mixed but not concerning.
8
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Dec 15, 2025
Routine
2 major violations. 2 minor violations.
View 4 violations
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: Multiple items on menu served raw (oysters) or cooked to order (burgers) not marked. Provide.
590.003/3-603.11-PF
Variance requirement (pf)
Inspector notes: ROP machine in use dates in walkin cooler ROP packaged. PIC voluntarily discarded.
590.003/3-502.11-PF
Anti-choking
Inspector notes: 590.011 No choke save certificate. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance
590.009(E)
Using dressing rooms and lockers (c)
Inspector notes: Electrical panel closet being used to store employee belongings. Remove. Designate area for employee belongings.
590.006/6-501.110-C
74
Jan 22, 2025
Routine
No violations found.
100
Sep 23, 2024
Routine
1 critical violation. 2 major violations.
View 3 violations
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: Quats sanitizer is 65F at dispenser. Repair to dispense 75F.
590.004/4-501.114-P
Capacity-quantity and availability (pf)
Inspector notes: No hot water in business. Dugan Mechanical is on site replacing a boiler per GM. Repair to full capacity. Contact isdhealth@boston.gov when hot water turned back on.
590.005/5-103.11-PF
Controlling pests (pf)
Inspector notes: Evidence of pest activity in outside patio area planters with evidence of burrowing. Provide updated integrated pest management report. Base of tree on public sidewalk adjacent to patio with burrows to contact ISD Environmental.
590.006/6-501.111-PF
70
Jul 8, 2024
Routine
1 minor violation.
View 1 violation
Warewashing machines manufacturers’ operating instructions (c)
Inspector notes: High temp dish machine hot water rinse 158F. Repair. Alternative means to sanitize equipment at three bay sink in place. Irreversible measuring device 161 F
590.004/4-501.15-C
95
Jun 20, 2024
Routine
1 minor violation.
View 1 violation
Warewashing machines manufacturers’ operating instructions (c)
Inspector notes: High temp dish machine hot water rinse 158F. Repair. Alternative means to sanitize equipment at three bay sink in place. Irreversible measuring device 161 F
590.004/4-501.15-C
95
May 21, 2024
Routine
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Safe unadulterated and honestly presented (p)
Inspector notes: All food prepared using ROP packaging unapproved including guacamole & raw fish discarded voluntarily.
590.003/3-101.11-P
Reduced oxygen packaging criteria (pf)
Inspector notes: ROP machine in basement kitchen with no variance or HACCP plan. Remove machine. Discontinue use until variance is approved.
590.003/3-502.12-PF
Mechanical warewashing equipment hot water sanitization temperatures (pf)
Inspector notes: High temp dish machine hot water rinse 154F. Repair. Alternative means to sanitize equipment at three bay sink in place.
590.004/4-501.112-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Priority violations cited. provide active managerial control.
590.002(B)/2-102.11-PF
Storage or display of food in contact with water or ice (c)
Inspector notes: Raw oysters stored in solid pan with drainage. Store in self draining slotted pan. Corrected on site.
590.003/3-303.12-C
When a haccp plan is required (c)
Inspector notes: No HACCP plan on site for ROP packaging of raw and prepared foods. Discontinue process and submit variance application with HACCP plan.
590.008/8-201.13-C
58
Jul 18, 2023
Routine
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cous cous reading 74F at the open top cook line unit.Maintain cold holding 41F or below. PIC stating it was just prepared. Discussed cooling/cold holding with the PIC Staff to remove to cool/hold 41F or below.
590.003/3-501.16-P
Shell stock maintaining identification (pf)
Inspector notes: Shell stock tags missing the last served/sold date.Maintain shell tags in chronological order 90 days with the last served /sold date
590.003/3-203.12-PF
Mechanical warewashing equipment hot water sanitization temperatures (pf)
Inspector notes: High temp dish machine rinse reading 169F.Temp indicator reading 156F.Maintain rinse 180-194F or per manufactures instructions. 3 bay sink available for use
590.004/4-501.112-PF
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: Provide an (*) at all items on the menu that are served raw undercooked or cooked to order.
590.003/3-603.11-PF
Good repair and proper adjustment-equipment (c)
Inspector notes: Sanitizer at the 3 bay sink not reading the proper PPM from the dispensing unit.Repair PIC to manuelly set up sanitizer until repairs are completed.
590.004/4-501.11-C
When a haccp plan is required (c)
Inspector notes: Vacuum packing & sous vide machine observed in the kitchen.Chef stating it is being used unable to provide a HACCP plan.Discontinue using/remove from kitchen. PIC instructed to provide an approved HACCP plan standard operating procedures(SOP's) machine specifications and recipes to the Health division for review.
590.008/8-201.13-C
Food storage containers identified with common name of food (c)
Inspector notes: Provide labels on all bulk storage containers.
590.003/3-302.12-C
55
Sep 27, 2022
Routine
5 major violations. 2 minor violations.
View 7 violations
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: No kit. I provided and review the written procedures with the PIC
590.002/2-501.11-PF
Mechanical warewashing equipment hot water sanitization temperatures (pf)
Inspector notes: Final rinse temperature at high temp dishmachine 79F
590.004/4-501.112-PF
Temperature measuring devices manual and mechanical warewashing (pf)
Inspector notes: No irreversible measuring device for high temp dish machines (Bar and Ware washing areas)
590.004/4-302.13-PF
Hand drying provision (pf)
Inspector notes: 2 hand sinks in food prep do not have driving devices 1 hand sink in ware washing does not have drying device
590.006/6-301.12-PF
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: Consumer advisory missing from menu
590.003/3-603.11-PF
Miscellaneous sources of contamination (c)
Inspector notes: Personal items stored in food prep and ware washing areas Refrigeration company on site working on ice machine which is location in the food prep/ware washing areas
590.003/3-307.11-C
Warewashing machines manufacturers’ operating instructions (c)
Inspector notes: Rinse Max dispenser not working on high temp dish machine
590.004/4-501.15-C
55
Frequently Asked Questions
When was Beacon Hill Hotel & Bistro last inspected?
The most recent health inspection at Beacon Hill Hotel & Bistro on file is from Dec 15, 2025. The public record contains eight inspections in total.
What is the most common violation at Beacon Hill Hotel & Bistro?
Across the inspection record, “consumption of animal foods that are raw undercooked” has been cited three times, more than any other issue at Beacon Hill Hotel & Bistro.
How does Beacon Hill Hotel & Bistro compare to other restaurants in Boston?
Beacon Hill Hotel & Bistro most recently scored 74 out of 100, which is lower than the Boston average of 86.
Has Beacon Hill Hotel & Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Beacon Hill Hotel & Bistro have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Beacon Hill Hotel & Bistro means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Beacon Hill Hotel & Bistro inspected?
Based on the inspection history on file, Beacon Hill Hotel & Bistro is inspected around two times per year on average.
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