Cafe Beirut
Last inspected: Nov 28, 2023
86
Score
Cafe Beirut appears in inspection records nine times, starting in 2022. The most recent visit was on Nov 28, 2023. Low risk indicates the latest report didn't flag anything that would worry the average customer. Public records show no inspections at Cafe Beirut since Nov 28, 2023, so this file may not reflect current conditions.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly four violations before.
The pattern that stands out is “(2) and (b) time/temperature control for safety food hot”, which has been cited five times.
Restaurants in Jamaica Plain average 83, so Cafe Beirut is doing better than most peers. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Nov 28, 2023
Routine
3 minor violations.
View 3 violations
Maintaining premises unnecessary items and litter (c)
Inspector notes: Rear area with necessary items equipment. Remove and maintain area clean.
590.006/6-501.114-C
Characteristics-materials for construction and repair (c)
Inspector notes: Discontinue reuse of plastic buckets and lids that are cracked soiled and not cleanable durable.
590.004/4-101.11-C
Nonfood contact surfaces (c)
Inspector notes: Walls throughout kitchen and basement behind cookline prep warewash have grease or dried food soils. Floor under cookline with heavy grease under prep areas food debris and soils. Exteriors of both three compartment sinks exteriors of bulk food containers exteriors of metal pans shelving below microwave fryer cabinet with food soils. Clean all areas to remove. Shelving in basement and in walkin with rust or food debris.Clean all to remove.
590.004/4-602.13-C
86
Nov 9, 2023
Routine
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Reheating for hot holding (p)
Inspector notes: Observed several foods cooked the previous day stored in hot holding units without reheating to 165F- baked lamb 88-95F baked chicken 118-125F rice in rice cooker pot 145F. Certified manager stated not enough room on grill to reheat. Instructed today and during previous inspection to remove and reheat properly to 165F before storing in hot holding equipment. Felafel in fryer baskets out of oil 98F. Reheated to 165F before serving.
590.003/3-403.11-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Sliced tomatoes 45 - 49F stored in 2 door under counter. Remove and chill to 41F or below. Unit 50F. Discontinue use until repaired.
590.003/3-501.16-P
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Certified Manager Sam Saba not ensuring proper reheating / cold holding practices cleaning / sanitizing of the equipment monitoring of access to hand wash sinks. Unable to state all symptoms for illness policy Review food safety training and educate staff.
590.002(D)/2-103.11-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Multiple food and non food contact surfaces and equipment with heavy soils build up debris. Hand grill top char-grill with carbon build up pans bulk food containers interior / exterior of both microwaves interior and exteriors of cookline fryers with grease refrigerated units with dried food and debris on interior and exterior. Interior / exterior of broken dishmachine used to drain equipment is soiled. Basement - Heavy frost build up in freezer cabinets one interior with mold soiled slicer and grinder. Food storage cart shelving and cabinet tops / interiors soiled. Wash-rinse-sanitize all interiors and exteriors of all kitchen and basement equipment and storage containers to ensure clean to sight and touch. Remove corroded can opener.
590.004/4-601.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Trash barrels and other items blocking access to hand sinks. Beverage container stored inside from service counter. Removed by PIC. Maintain for hand wash only. Did observe employee wash hands at warewash.
590.005/5-205.11-PF
Cooling heating and holding capacities-equipment (pf)
Inspector notes: Refrigerator at prep registers 50F. Discontinue use until repaired. Insufficient capacity to reheat multiple foods. Provide commercial grade rethermalizing equipment to reheat for hot holding; discontinue use of holding units to reheat.
590.004/4-301.11-PF
Nonfood contact surfaces (c)
Inspector notes: Walls throughout kitchen and basement behind cookline prep warewash have grease or dried food soils. Floor under cookline with heavy grease under prep areas food debris and soils. Exteriors of both three compartment sinks exteriors of bulk food containers exteriors of metal pans shelving below microwave fryer cabinet with food soils. Clean all areas to remove. Shelving in basement and in walkin with rust or food debris.Clean all to remove.
590.004/4-602.13-C
Maintaining premises unnecessary items and litter (c)
Inspector notes: Rear area with necessary items equipment. Remove and maintain area clean.
590.006/6-501.114-C
Food storage containers identified with common name of food (c)
Inspector notes: Multiple plastic bottles without food labels. Provide.
590.003/3-302.12-C
Characteristics-materials for construction and repair (c)
Inspector notes: Discontinue reuse of plastic buckets and lids that are cracked soiled and not cleanable durable.
590.004/4-101.11-C
Sponges use limitation (c)
Inspector notes: Using sponge for warewash. Discontinue
590.004/4-101.16-C
39
Nov 6, 2023
Routine
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Sliced tomatoes 45 - 49F stored in 2 door under counter. Remove and chill to 41F or below. Unit 50F. Discontinue use until repaired.
590.003/3-501.16-P
Reheating for hot holding (p)
Inspector notes: Observed several foods cooked the previous day stored in hot holding units without reheating to 165F- baked lamb 88-95F baked chicken 118-125F rice in rice cooker pot 145F. Certified manager stated not enough room on grill to reheat. Instructed today and during previous inspection to remove and reheat properly to 165F before storing in hot holding equipment. Felafel in fryer baskets out of oil 98F. Reheated to 165F before serving.
590.003/3-403.11-P
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Trash barrels and other items blocking access to hand sinks. Beverage container stored inside from service counter. Removed by PIC. Maintain for hand wash only. Did observe employee wash hands at warewash.
590.005/5-205.11-PF
Cooling heating and holding capacities-equipment (pf)
Inspector notes: Refrigerator at prep registers 50F. Discontinue use until repaired. Insufficient capacity to reheat multiple foods. Provide commercial grade rethermalizing equipment to reheat for hot holding; discontinue use of holding units to reheat.
590.004/4-301.11-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Certified Manager Sam Saba not ensuring proper reheating / cold holding practices cleaning / sanitizing of the equipment monitoring of access to hand wash sinks. Unable to state all symptoms for illness policy Review food safety training and educate staff.
590.002(D)/2-103.11-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Multiple food and non food contact surfaces and equipment with heavy soils build up debris. Hand grill top char-grill with carbon build up pans bulk food containers interior / exterior of both microwaves interior and exteriors of cookline fryers with grease refrigerated units with dried food and debris on interior and exterior. Interior / exterior of broken dishmachine used to drain equipment is soiled. Basement - Heavy frost build up in freezer cabinets one interior with mold soiled slicer and grinder. Food storage cart shelving and cabinet tops / interiors soiled. Wash-rinse-sanitize all interiors and exteriors of all kitchen and basement equipment and storage containers to ensure clean to sight and touch. Remove corroded can opener.
590.004/4-601.11-PF
Nonfood contact surfaces (c)
Inspector notes: Walls throughout kitchen and basement behind cookline prep warewash have grease or dried food soils. Floor under cookline with heavy grease under prep areas food debris and soils. Clean all areas to remove. Shelving in basement and in walkin with rust or food debris.Clean all to remove.
590.004/4-602.13-C
Sponges use limitation (c)
Inspector notes: Using sponge for warewash. Discontinue
590.004/4-101.16-C
Food storage containers identified with common name of food (c)
Inspector notes: Multiple plastic bottles without food labels. Provide.
590.003/3-302.12-C
43
Sep 18, 2023
Routine
No violations found.
100
Sep 6, 2023
Routine
2 major violations. 5 minor violations.
View 7 violations
Sanitizing solutions testing devices (pf)
Inspector notes: Provide Quats test kit on site. (sanitizer tested using the inspectors test kit)
590.004/4-302.14-PF
Common name-working containers (pf)
Inspector notes: Provide labels on all chemical spray bottles.
590.007/7-102.11-PF
Maintaining premises unnecessary items and litter (c)
Inspector notes: Clean to remove the stagnate water in the attached equipment at the dish machine.
590.006/6-501.114-C
Good repair and proper adjustment-equipment (c)
Inspector notes: Repair/replace non functioning low temp dish machine and ice machine. Remove equipment if not going to be repaired. 3 bay sink being utilized
590.004/4-501.11-C
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: Clean the interior/exterior of the 2 door open top reach in unit to remove spills & soils.
590.004/4-601.11-C
Temperature measuring devices-functionality (c)
Inspector notes: Provide a unit thermometer in the 2 door delfield upright unit.
590.004/4-204.112-C
Cleaning floors dustless methods (c)
Inspector notes: Floor under the cookline equipments observed soiled with grease buildup.Clean to remove soils. Floor under/behind the Entree single door unit observed with soils & stagnate water.Clean to remove soils.
590.006/6-501.13-C
64
Dec 7, 2022
Routine
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Reheating for hot holding (p)
Inspector notes: Full pot of rice pilaf left over from previous day. Removed from refrigeration and placed in warmer and then on range in deep rice pot Unknown how long product was out of temperature at 86F-94F. Review proper reheating procedures or prepare rice daily. Rice removed. Repeat violation.
590.003/3-403.11-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Multiple food and non food contact surfaces with heavy grease drippings and carbon build-up (hand grill chargrill top range fryer) Clean walls behind 3-bay sink soiled. Clean exterior of multiple refrigeration units from soils and dried foods. Knives soiled - clean. Exterior of microwave - remove soils and dried foods. Wash rinse sanitize all food non food equipment to remove soils. Repeat violation.
590.004/4-601.11-PF
Food storage containers identified with common name of food (c)
Inspector notes: Food storage containers with oils not labeled. Label with common name. Repeat violation.
590.003/3-302.12-C
Miscellaneous sources of contamination (c)
Inspector notes: Prep table has been placed to the right of the hand-sink without a separation or barrier. Relocate or provide effective barrier.
590.003/3-307.11-C
Good repair and proper adjustment-equipment (c)
Inspector notes: Dish machine not operating. Repair records will show parts unavailable. Will replace in the future. Utilizing 3 comparment sink until replaced.
590.004/4-501.11-C
When a haccp plan is required (c)
Inspector notes: Acidification requires a HACCP plan / variance for perservation. Discontinued. Is purchasing commercially packaged pickles. Will contact for revaluation at a later date.
590.008/8-201.13-C
64
Sep 23, 2022
Routine
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Multiple TCS foods stored above 41F. Grape leaves top layer 45F upstairs kitchen grape leaves in basement walkin 45F-51F removed by PIC. Lentil soup 49F in 2 door upright in kitchen in basement walkin - 46.3F raw kafta 46F 48F - 51F. Remove foods not at or below 41F held overnight. Hummus 45F baba ganoush 47F baked lamb 48F in upstairs 2 door. Discarded by PIC.
590.003/3-501.16-P
Variance requirement (pf)
Inspector notes: Owner pickling (acidifying for preservation) produce. Pickles pickled turnips held 14 days. Discontinue until a HACCP plan is submitted and approved.
590.003/3-502.11-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Owner Sami Saba not monitoring cold holding temperatures. Reviewed cleaning /sanitizing of food and non food contact surfaces with proper frequency. Foods acidified for preservation (pickled) without a HACCP plan.
590.002(D)/2-103.11-PF
Effectiveness-hair restraints (c)
Inspector notes: Staff without beard / hair restraints. Provide.
590.002/2-402.11-C
(b) cooling methods (c)
Inspector notes: TCS foods cooled in deep containers overnight. Discontinue.
590.003/3-501.15-C
Nonfood-contact surfaces (c)
Inspector notes: Remove frost build up inside frrezer in basement continue to clean floors walls ceilings throughout to remove dried food soils.
590.004/4-202.16-C
When a haccp plan is required (c)
Inspector notes: Acidification requires a HACCP plan / variance for prservation.
590.008/8-201.13-C
Specifications-laundering frequency (c)
Inspector notes: Soiled linens stored in a cardboard box. Store properly.
590.004/4-802.11-C
Good repair and proper adjustment-equipment (c)
Inspector notes: Dish machine and ice machine not operating. Repair
590.004/4-501.11-C
52
Aug 9, 2022
Routine
1 critical violation. 1 major violation.
View 2 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Falafel is stored at room temperature and is 89F. Provide proper cold holding or submit procedures for time as a public health control to keep it out of temperature and just rely on time to keep the items safe. Items on the top of the refrigerated unit are slightly elevated; onions 47F pickles 48F turnips 47F. Provide proper cold holding of 41F or below.
590.003/3-501.16-P
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: The pickles and some other ready to eat items in the walk-in are stored without date marking. Provide dates for ready to eat items that are stored for more than 24 hours.
590.003/3-501.17-PF
78
Jul 6, 2022
Routine
2 critical violations. 2 minor violations.
View 4 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Items on the steam table next to the wall were not reaching 135F; beef 118F. Provide proper hot holding of 135F or above. (the electric outlet had tripped so the manager reset the outlet and reheated the items to above 165F)
590.003/3-501.16-P1
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: The items in the two door upright refrigerator are slightly elevated; chickpeas 46F cut vegetables 45F. Provide proper cold holding of 41F or below (the temperatures were reading cold but the vents were blocked by loaves of pita bread that were delivered today. The loaves were moved and the temperature will be checked again shortly.)
590.003/3-501.16-P
Nonfood contact surfaces (c)
Inspector notes: The surfaces throughout the kitchen area are soiled with food debris and encrustment. Clean walls equipment shelving etc to remove food debris and encrustment.
590.004/4-602.13-C
System maintained in good repair (c)
Inspector notes: The handwash sink near the dishwasher is leaking from the bottom. Repair the sink.
590.005/5-205.15-C
67
Frequently Asked Questions
When was Cafe Beirut last inspected?
The most recent health inspection at Cafe Beirut on file is from Nov 28, 2023. The public record contains nine inspections in total.
What is the most common violation at Cafe Beirut?
Across the inspection record, “(2) and (b) time/temperature control for safety food hot” has been cited five times, more than any other issue at Cafe Beirut.
How does Cafe Beirut compare to other restaurants in Jamaica Plain?
Cafe Beirut most recently scored 86 out of 100, which is higher than the Jamaica Plain average of 83.
Has Cafe Beirut's inspection record improved over time?
No. Recent inspections at Cafe Beirut have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Cafe Beirut means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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