Bistro Du Midi
Last inspected: Aug 27, 2025
95
Score
Inspectors have visited Bistro Du Midi six times, with records going back to 2022. The newest entry in the record is dated Aug 27, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about nine violations before that.
When inspectors have written things up, “nonfood contact surfaces” has been the most frequent reason, cited three times.
Among Boston restaurants, the typical score is 86; Bistro Du Midi is comfortably above that bar. The file should reassure diners considering a visit.
6
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Aug 27, 2025
Routine
1 minor violation.
View 1 violation
Handwashing signage (c)
Inspector notes: Provide handwashing signage at handsink between raw bar and ROP packaging station.
590.006/6-301.14-C
95
May 14, 2025
Routine
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Safe unadulterated and honestly presented (p)
Inspector notes: 20 lbs of duck cooked duck confit in walkin cooler that was ROP packaged on site. PIC voluntarily discarded 20lbs of ROP packaged duck confit.
590.003/3-101.11-P
Variance requirement (pf)
Inspector notes: Establishment is vacum sealing cooked duck confit. Discontinue. Apply for variance.
590.003/3-502.11-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Repeat priority violation for ROP packaging of foods. Provide active managerial control.
590.002(B)/2-102.11-PF
When a haccp plan is required (c)
Inspector notes: Submit detailed HACCP plan and variance for ROP packing of foods.
590.008/8-201.13-C
Surface characteristics-indoor areas (c)
Inspector notes: Floors behind upstairs bar missing grout in certain areas. Clean and Re grout where needed.
590.006/6-101.11-C
Nonfood contact surfaces (c)
Inspector notes: Floors with buildup of soils at upstairs bar floor upstairs warewashing area floors down stairs waitstation floors and warewashing area. Clean to remove.
590.004/4-602.13-C
61
Mar 26, 2024
Routine
2 critical violations. 7 major violations. 1 minor violation.
View 10 violations
Pasteurized eggs substituted for raw eggs for certain recipes (p)
Inspector notes: Drink on menu uses raw shell egg white. Use pasturized eggs only.
590.003/3-302.13-P
Cleaning procedure (p)
Inspector notes: Food workers not washing hands. Retrain staff. Corrected on site.
590.002/2-301.12-P
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Serving utensils in piture of water in handsink. Corrected on site.
590.005/5-205.11-PF
Preventing contamination from hands (pf)
Inspector notes: Observed food worker touch chicken liver pate' and sliced cheese with bare hands. Product voluntarily discarded.
590.003(C)/3-301.11-PF
Variance requirement (pf)
Inspector notes: ROP packaged shrimp and scallops in freezer ROP machine located in dry storage closet in basement. No product invoices for seafood available. Product voluntarily discarded. Remove ROP machine discontinue use until variance applied for and approved.
590.003/3-502.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Chicken liver pate' was not date marked. Voluntarily discarded.
590.003/3-501.17-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Priority violations cited. Provide active managerial control.
590.002(D)/2-103.11-PF
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: Drink with raw egg white on drink menu missing adisory. Menu special board missing advisory for raw oysters. Provide.
590.003/3-603.11-PF
Shell stock maintaining identification (pf)
Inspector notes: Date of last sold not being written on shellstock tags in file. Retrain staff.
590.003/3-203.12-PF
When a haccp plan is required (c)
Inspector notes: No HACCP plan on site for ROP packaged items and ROP machine. Provide.
590.008/8-201.13-C
35
Dec 26, 2023
Routine
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Bleu cheese 64 F PIC discarded item
590.003/3-501.16-P
(a) gloves use limitation (p)
Inspector notes: Observed food handlers leaving and returning to preparing foods without changing gloves
590.003/3-304.15-P
Maintenance-fingernails (pf)
Inspector notes: Food handler with long painted nails
590.002/2-302.11-PF
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: Missing disclosure on menu Information provided during inspection
590.003/3-603.11-PF
Cooking and baking equipment (c)
Inspector notes: Built up soils on cooking equipment throughout cooking areas
590.004/4-602.12-C
Kitchenware and tableware-preventing contamination (c)
Inspector notes: Straws at bar are not protected from contamination
590.004/4-904.11-C
Wiping cloths use limitation (c)
Inspector notes: Provide proper storage of all wiping cloths per code Multiple wiping cloths are not being stored in a sanitizing solution Kitchens/prep/ware washing areas
590.003/3-304.14-C
In-use utensils between-use storage (c)
Inspector notes: Knives stored between equipment Knife stored on dirty towel Tongs stored on oven door handles
590.003/3-304.12-C
Food storage containers identified with common name of food (c)
Inspector notes: Multiple containers on line not labeled with common name
590.003/3-302.12-C
Characteristics-materials for construction and repair (c)
Inspector notes: Broken door handle on one door/2 draw refrigeration unit - Pastry area Fish tubs cracked prep areas Cracked ice bucket
590.004/4-101.11-C
Cutting surfaces (c)
Inspector notes: Worn and deep cuts in cutting boards - Prep areas
590.004/4-501.12-C
Nonfood contact surfaces (c)
Inspector notes: Built up soils on shelving and attachements - Kitchen/prep areas
590.004/4-602.13-C
(a) (b) and (d) equipment utensils linens and single-service and single-use articles storing (c)
Inspector notes: Glass ware pans bowls plates not inverted - Kitchen/prep/bar areas
590.004/4-903.11-C1
Prohibitions (c)
Inspector notes: Linens stored in locker room
590.004/4-903.12-C1
Floors walls and ceilings-cleanability (c)
Inspector notes: Built up soils/grease on hood and light fixtures above cooking line Built up soils on walls ceiling floor and attachments throughtout ware washing/prep areas
590.006/6-201.11-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Rust on walls in walk in units Repair floor at enterance to walk in unit Rust on shelving in back storage Ceiling is chipping and has exposed insulation in mop sink room Chipped paint in and around Dumbwaiter
590.006/6-501.11-C
33
Jun 14, 2023
Routine
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Raw chicken cutlets stored above ready to eat foods in production line refrigerator. Person in charge corrected.
590.003/3-302.11-P
Segregation and location-distressed merchandise (pf)
Inspector notes: House made Mayo with date marking on 5.7 observed in coffee bar refrigerator. Person in charge discarded.
590.006/6-404.11-PF
In-use utensils between-use storage (c)
Inspector notes: Ice scoop in downstairs back bar observed with handle inside ice. Person in charge corrected.
590.003/3-304.12-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Items on ground in walk in freezer. Elevate to prevent potential contaimination.
590.003/3-305.11-C
System maintained in good repair (c)
Inspector notes: Warewash hand sink on second floor observed leaking. Repair as necessary.
590.005/5-205.15-C
Ventilation hood systems filters (c)
Inspector notes: Hood filters observed soiled. Clean to remove soils.
590.004/4-202.18-C
64
Aug 3, 2022
Routine
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Raw beef stored above ready to eat items in production line cooler. Person in charge corrected.
590.003/3-302.11-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cucumber at production line at 58F. Person in charge indicated they had been prepped and put directly on to production line. Person in charge removed to properly cool.
590.003/3-501.16-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Ice machine has soils on the interior. Clean to remove.
590.004/4-601.11-PF
Wall and ceiling coverings and coatings (c)
Inspector notes: 3 ceiling tiles missing in back store room. Replace.
590.006/6-201.16-C
Cutting surfaces (c)
Inspector notes: Cutting boards heavily scored in salad / pizza oven area. Replace.
590.004/4-501.12-C
Nonfood contact surfaces (c)
Inspector notes: Food debris under production line hand sink. Clean to remove.
590.004/4-602.13-C
58
Frequently Asked Questions
When was Bistro Du Midi last inspected?
The most recent health inspection at Bistro Du Midi on file is from Aug 27, 2025. The public record contains six inspections in total.
What is the most common violation at Bistro Du Midi?
Across the inspection record, “nonfood contact surfaces” has been cited three times, more than any other issue at Bistro Du Midi.
How does Bistro Du Midi compare to other restaurants in Boston?
Bistro Du Midi most recently scored 95 out of 100, which is higher than the Boston average of 86.
Has Bistro Du Midi's inspection record improved over time?
Yes. Recent inspections at Bistro Du Midi have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Bistro Du Midi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bistro Du Midi inspected?
Based on the inspection history on file, Bistro Du Midi is inspected around two times per year on average.
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