Fenway Grill & Bar
Last inspected: May 4, 2026
86
Score
The health department has logged four inspections at Fenway Grill & Bar, the earliest from 2025. On May 4, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around one violation compared to roughly 22 violations earlier on.
Across the inspection history, “separation-storage” is the issue that surfaces most often, recorded two times.
Fenway Grill & Bar scores about where you'd expect for a Boston restaurant. The file should reassure diners considering a visit.
4
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
May 4, 2026
Routine
1 critical violation.
View 1 violation
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: At the chemical warewashing machine 0ppm chlorine tested after multiple cycles; repair or replace the chemical warewashing machine so that it pulls proper concentration of sanitizer.
590.004/4-501.114-P
86
Mar 31, 2026
Routine
6 critical violations. 8 major violations. 9 minor violations.
View 23 violations
Separation-storage (p)
Inspector notes: In the basement observed a container of chemical drain declogger stored directly above opened soda bibs with exposed food contact surfaces; chemicals shall be stored below or away from foods and food contact items.
590.007/7-201.11-P
Backflow prevention (p)
Inspector notes: In the basement prep sink observed an air break with the pipe from the sink being inside the funnel leading to the waste water system; have a licensed plumber pull proper permits and install an air gap at the prep sink.
590.005/5-402.11-P
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: At the chemical warewashing machine 0ppm chlorine tested after multiple cycles; repair or replace the chemical warewashing machine so that it pulls proper concentration of sanitizer.
590.004/4-501.114-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: In the walkin refrigerator with the beer kegs observed whole shell eggs at 61F and the external thermometer reading 61F; raw shell eggs shall be stored at or below 45F.
590.003/3-501.16-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: In the standing cooler next to the cook line observed raw comminuted meats stored directly above ready-to-eat produce in a chef's drawer at the cook line observed raw chicken stored directly above lamb and beef; store raw proteins according to their proper hierarchy and below ready-to-eat foods.
590.003/3-302.11-P
Discarding or reconditioning unsafe adulterated or contaminated food (p)
Inspector notes: In the walkin refrigerator observed an expired container of yogurt dated March 23 2026 and in the standing refrigerator next to the cook line observed a container of milk with an expiration date of March 20 2026; discard expired product and check products for expiration dates with more frequency. In the basement on a shelving unit observed a can of olives damaged with the can punctured in multiple locations; remove and segregate damaged cans or discard and denature the foods.
590.003/3-701.11-P
Hand drying provision (pf)
Inspector notes: Observed multiple hand sinks throughout the establishment including in the employee restroom without an approved hand drying device; hand sinks shall always be equipped or stocked with an approved hand drying device.
590.006/6-301.12-PF
Handwashing cleanser availability (pf)
Inspector notes: At the hand sink in the basement in the dishwashing area there is no soap available at the hand sink; hand soap or cleanser must always be available at all hand sinks.
590.006/6-301.11-PF
Assignment (pf)
Inspector notes: Upon speaking with the two employees there is no designated person in charge who is knowlegable about food safety sanitization and illness policy; provide and assign a designated person in charge when the certified food protection manager is not on site who is knowlegable about food safety sanitization and illness policy and that can take corrective actions. There was nobody on site that was able to set up food contact surface sanitizers or that could operate the warewashing machine.
590.002(A)/2-101.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: The hand sink basin at the coffee station is blocked with soiled dishes observed an employee pouring expired milk into the hand sink next to the cook line in the basement observed a hand sink blocked by rolling cart; hand sinks shall only be used for hand washing only and must always be accessible.
590.005/5-205.11-PF
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: No vomit and diarrhea cleanup procedures were able to be produced during the inspection; provide.
590.002/2-501.11-PF
Where to wash (pf)
Inspector notes: Observed a food handler washing their hands in the dump sink next to the cook line; hands should only be washed in hand sinks.
590.002/2-301.15-PF
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: On the printed menus and per a discussion with the employees there are foods that can be ordered undercooked by customers that are not marked with a reminder and there is no consumer advisory on the printed menu either; provide a consumer advisory and reminders on the menus.
590.003/3-603.11-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: There is no posted certificate for a Certified Food Protection Manager and someone that is trained in Allergen Awareness; provide. There were multiple critical violations observed during the inspection; please review the report with your staff correct the critical violations within 24-hours and retrain your staff.
590.002(B)/2-102.11-PF
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: The hood inspection sticker at the cook-line expired in January 2026; have an approved vendor perform service on the hood and provide an updated hood inspection sticker.
590.006/6-501.14-C
Intensity-lighting (c)
Inspector notes: In the coffee prep area the light fixture is damaged or missing a light bulb and is not providing sufficient lighting in a food prep area; repair or replace the light fixture above the coffee prep area.
590.006/6-303.11-C
Handwashing signage (c)
Inspector notes: Observed in the restrooms on the first floor and at the hand sink in the basement directly at the bottom of the stairs lacking approved hand washing signage; provide hand washing signage at all hand sinks.
590.006/6-301.14-C
System maintained in good repair (c)
Inspector notes: At the bar area when the hand sink is in use the soiled water floods the basin of the two comparment sink directly next to it; have a licensed plumber inspect the plumbing and repair as needed | Observed when the chemical warewashing machine is in use and after use that the water inside the machine does not drain and water spills out from the machine while in use and onto the floor; repair or replace the chemical warewashing machine so that it drains water properly.
590.005/5-205.15-C
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: Observed the stovetop with accumulted soils and grease and the floors and walls behind the cookline with accumulted soils and grease; clean and sanitize of soils and grease.
590.004/4-601.11-C
Temperature measuring devices-functionality (c)
Inspector notes: In the walkin refrigerator did not observe an internal thermometer; provide internal thermometers for all cooler units.
590.004/4-204.112-C
Nonfood-contact surfaces (c)
Inspector notes: In the kitchen observed nonfood contact surfaces lined with or wrapped in aluminum foil; remove aluminum foils nonfood contact surfaces shall be cleanable durable and nonporous.
590.004/4-202.16-C
Food storage-preventing contamination from the premises (c)
Inspector notes: In the basement observed an in-use container with grains stored directly on the floor; foods shall be stored at least 6" off the floor to avoid contamination.
590.003/3-305.11-C
In-use utensils between-use storage (c)
Inspector notes: In the basement observed bulk containers with deli containers without handles stored inside the bulk containers directly touching the foods; discontinue using containers without handles and provide utensils with handles to scoop foods from bulk containers.
590.003/3-304.12-C
12
Mar 30, 2026
Routine
5 critical violations. 8 major violations. 9 minor violations.
View 22 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: In the standing cooler next to the cook line observed raw comminuted meats stored directly above ready-to-eat produce in a chef's drawer at the cook line observed raw chicken stored directly above lamb and beef; store raw proteins according to their proper hierarchy and below ready-to-eat foods.
590.003/3-302.11-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: In the walkin refrigerator with the beer kegs observed whole shell eggs at 61F and the external thermometer reading 61F; raw shell eggs shall be stored at or below 45F.
590.003/3-501.16-P
Discarding or reconditioning unsafe adulterated or contaminated food (p)
Inspector notes: In the walkin refrigerator observed an expired container of yogurt dated March 23 2026 and in the standing refrigerator next to the cook line observed a container of milk with an expiration date of March 20 2026; discard expired product and check products for expiration dates with more frequency. In the basement on a shelving unit observed a can of olives damaged with the can punctured in multiple locations; remove and segregate damaged cans or discard and denature the foods.
590.003/3-701.11-P
Backflow prevention (p)
Inspector notes: In the basement prep sink observed an air break with the pipe from the sink being inside the funnel leading to the waste water system; have a licensed plumber pull proper permits and install an air gap at the prep sink.
590.005/5-402.11-P
Separation-storage (p)
Inspector notes: In the basement observed a container of chemical drain declogger stored directly above opened soda bibs with exposed food contact surfaces; chemicals shall be stored below or away from foods and food contact items.
590.007/7-201.11-P
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: No vomit and diarrhea cleanup procedures were able to be produced during the inspection; provide.
590.002/2-501.11-PF
Assignment (pf)
Inspector notes: Upon speaking with the two employees there is no designated person in charge who is knowlegable about food safety sanitization and illness policy; provide and assign a designated person in charge when the certified food protection manager is not on site who is knowlegable about food safety sanitization and illness policy and that can take corrective actions. There was nobody on site that was able to set up food contact surface sanitizers or that could operate the warewashing machine.
590.002(A)/2-101.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: The hand sink basin at the coffee station is blocked with soiled dishes observed an employee pouring expired milk into the hand sink next to the cook line in the basement observed a hand sink blocked by rolling cart; hand sinks shall only be used for hand washing only and must always be accessible.
590.005/5-205.11-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: There is no posted certificate for a Certified Food Protection Manager and someone that is trained in Allergen Awareness; provide. There were multiple critical violations observed during the inspection; please review the report with your staff correct the critical violations within 24-hours and retrain your staff.
590.002(B)/2-102.11-PF
Handwashing cleanser availability (pf)
Inspector notes: At the hand sink in the basement in the dishwashing area there is no soap available at the hand sink; hand soap or cleanser must always be available at all hand sinks.
590.006/6-301.11-PF
Hand drying provision (pf)
Inspector notes: Observed multiple hand sinks throughout the establishment including in the employee restroom without an approved hand drying device; hand sinks shall always be equipped or stocked with an approved hand 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: On the printed menus and per a discussion with the employees there are foods that can be ordered undercooked by customers that are not marked with a reminder and there is no consumer advisory on the printed menu either; provide a consumer advisory and reminders on the menus.
590.003/3-603.11-PF
Where to wash (pf)
Inspector notes: Observed a food handler washing their hands in the dump sink next to the cook line; hands should only be washed in hand sinks.
590.002/2-301.15-PF
Temperature measuring devices-functionality (c)
Inspector notes: In the walkin refrigerator did not observe an internal thermometer; provide internal thermometers for all cooler units.
590.004/4-204.112-C
In-use utensils between-use storage (c)
Inspector notes: In the basement observed bulk containers with deli containers without handles stored inside the bulk containers directly touching the foods; discontinue using containers without handles and provide utensils with handles to scoop foods from bulk containers.
590.003/3-304.12-C
Food storage-preventing contamination from the premises (c)
Inspector notes: In the basement observed an in-use container with grains stored directly on the floor; foods shall be stored at least 6" off the floor to avoid contamination.
590.003/3-305.11-C
Nonfood-contact surfaces (c)
Inspector notes: In the kitchen observed nonfood contact surfaces lined with or wrapped in aluminum foil; remove aluminum foils nonfood contact surfaces shall be cleanable durable and nonporous.
590.004/4-202.16-C
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: Observed the stovetop with accumulted soils and grease and the floors and walls behind the cookline with accumulted soils and grease; clean and sanitize of soils and grease.
590.004/4-601.11-C
System maintained in good repair (c)
Inspector notes: At the bar area when the hand sink is in use the soiled water floods the basin of the two comparment sink directly next to it; have a licensed plumber inspect the plumbing and repair as needed.
590.005/5-205.15-C
Handwashing signage (c)
Inspector notes: Observed in the restrooms on the first floor and at the hand sink in the basement directly at the bottom of the stairs lacking approved hand washing signage; provide hand washing signage at all hand sinks.
590.006/6-301.14-C
Intensity-lighting (c)
Inspector notes: In the coffee prep area the light fixture is damaged or missing a light bulb and is not providing sufficient lighting in a food prep area; repair or replace the light fixture above the coffee prep area.
590.006/6-303.11-C
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: The hood inspection sticker at the cook-line expired in January 2026; have an approved vendor perform service on the hood and provide an updated hood inspection sticker.
590.006/6-501.14-C
14
Dec 15, 2025
Routine
3 critical violations. 5 minor violations.
View 8 violations
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: Dish machine is not operating. Service dish machine as needed to fully operate.
590.004/4-501.114-P
System maintained in good repair (p)
Inspector notes: No water wortking in restaurant. Contact plumber to ensure water is working and hot water is available at all hand sinks.
590.005/5-205.15-P
Backflow prevention device when required (p)
Inspector notes: No air gap at basement prep sink. Consult plumber to install air gap on prep sink.
590.005/5-203.14-P
Ventilation hood systems adequacy (c)
Inspector notes: Deep fryer observed not under exhaust hood and without fire suppression. Remove fryer.
590.004/4-301.14-C
Outer openings protected (c)
Inspector notes: No door sweep on basement door to hallway. Install door sweep to prevent pests from entering.
590.006/6-202.15-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Ceiling in basement damaged and dropping plaseter onto flor. Repair ceiling and any leaks in ceiling. Clean and sanitize basement prep area.
590.006/6-501.11-C
Nonfood contact surfaces (c)
Inspector notes: Soils and debris throughout basement and under cookline equipment. Cook line equipment soiled. Clean and sanitize entire property.
590.004/4-602.13-C
Maintaining premises unnecessary items and litter (c)
Inspector notes: Unused equipment in kitchen and basement. Remove old and unused equipment.
590.006/6-501.114-C
50
Frequently Asked Questions
When was Fenway Grill & Bar last inspected?
The most recent health inspection at Fenway Grill & Bar on file is from May 4, 2026. The public record contains four inspections in total.
What is the most common violation at Fenway Grill & Bar?
Across the inspection record, “separation-storage” has been cited two times, more than any other issue at Fenway Grill & Bar.
How does Fenway Grill & Bar compare to other restaurants in Boston?
Fenway Grill & Bar most recently scored 86 out of 100, which is about the same as the Boston average of 86.
Has Fenway Grill & Bar's inspection record improved over time?
Yes. Recent inspections at Fenway Grill & Bar have averaged around one violation per visit, down from roughly 22 earlier in the record.
What does a low risk rating mean?
A low risk rating at Fenway Grill & Bar 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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