Four Seasons Hotel Boston
Last inspected: Mar 4, 2026
74
Score
The health department has logged 13 inspections at Four Seasons Hotel Boston, the earliest from 2022. The latest inspection on file is from Mar 4, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around two violations each.
The most common issue across all inspections has been “(2) and (b) time/temperature control for safety food hot”, showing up four times.
Restaurants in Boston average 86, so Four Seasons Hotel Boston trails the local norm. The full record sits in fairly typical territory for a working restaurant.
13
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 4, 2026
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Backflow prevention (p)
Inspector notes: No air gap under the prep sink in the pastry area main kitchen and in the banquet room. Contact licensed plumber pull a proper permit at 1010 Mass Ave. Plumbing inspector must sign off before health can approve.
590.005/5-402.11-P
Conformance with approved procedures (pf)
Inspector notes: No updated HACCP plan on site for ROP. Variance request form was emailed over. Please update HACCP plan for ROP.
590.008/8-103.12-PF
Handwashing signage (c)
Inspector notes: No hand wash signage in a few of the employee bathrooms. Provide hand wash signage in all employee bathrooms.
590.006/6-301.14-C
74
Dec 2, 2025
Routine
2 minor violations.
View 2 violations
Good repair and proper adjustment-equipment (c)
Inspector notes: Door seal damaged at walk in cooler door. Unit is holding at 37F. Repair.
590.004/4-501.11-C
Heating ventilation air conditioning system vents (c)
Inspector notes: Missing vent cover in wait station area. Replace.
590.006/6-202.12-C
90
Aug 12, 2025
Routine
2 major violations. 1 minor violation.
View 3 violations
Hand drying provision (pf)
Inspector notes: Bakery handsink kitchen handsink no paper towels. Corrected on site. Handwashing practices are satisfactory.
590.006/6-301.12-PF
Shell stock maintaining identification (pf)
Inspector notes: Record date of last sold on shellstock tags. COS.
590.003/3-203.12-PF
Nonfood contact surfaces (c)
Inspector notes: Ceiling with dust clean to remove.
590.004/4-602.13-C
78
Mar 21, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: bacon below raw beef. Corrected on site.
590.003/3-302.11-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Lox 46F. Product out of temperature for less than 2 hours placed on ice indirectly to cool.
590.003/3-501.16-P
Mechanical warewashing equipment hot water sanitization temperatures (pf)
Inspector notes: High temp dish machine reading 144F at plate. Repair. Alternative warewashing machines in place
590.004/4-501.112-PF
Warewashing machines manufacturers’ operating instructions (c)
Inspector notes: Dish machine leaking from panel. Repair.
590.004/4-501.15-C
64
Dec 6, 2024
Routine
No violations found.
100
Jun 3, 2024
Routine
1 minor violation.
View 1 violation
Storage or display of food in contact with water or ice (c)
Inspector notes: Cherry stone clams in water ice had melted in drained pan. Voluntaruly dicarded. New product enroute.
590.003/3-303.12-C
95
Mar 26, 2024
Routine
2 minor violations.
View 2 violations
Wiping cloths use limitation (c)
Inspector notes: Soiled wiping cloth in use. Corrected on site.
590.003/3-304.14-C
Effectiveness-hair restraints (c)
Inspector notes: Provide beard restraints for staff.
590.002/2-402.11-C
90
Oct 25, 2023
Routine
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cooked potatoes holding at 44F. Product made withing the hour removed from service to cool. Milk in employee cafe is 50F. Product voluntarily discarded.
590.003/3-501.16-P
Variance requirement (pf)
Inspector notes: Establishment is cooking cauliflower packaged in ROP bags. Product is sourced from baldor. Provide further details and submit variance application and a HACCP plan. No invoice from baldor could be produced upon inspection.
590.003/3-502.11-PF
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: Childrens menu has undercooked poached egg. Remove or use pasturized egg. Online menu is missing consumer advisory for raw shell oysters tar tar and burgers cooked to order. Provide proper advisories on print and online menus.font size 11 or above.
590.003/3-603.11-PF
Cooling heating and holding capacities-equipment (pf)
Inspector notes: Reach in cooler in employee cafe is holding at 50F. Alternative refrigeration in place holding at below 41F. Make all necessary repairs.
590.004/4-301.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Drain from draft drain drains into handsink at bar. Reroute into indirect waste drain out of handsink.
590.005/5-205.11-PF
Thawing (c)
Inspector notes: ROP tuna being thawed in packaged. Commerically sourced from Foley. Remove overwrap prior to thawing. COS.
590.003/3-501.13-C
When a haccp plan is required (c)
Inspector notes: Submit HACCP plan for sous vide cooking of cauliflower.
590.008/8-201.13-C
Effectiveness-hair restraints (c)
Inspector notes: Food employee without hair restraint. COS.
590.002/2-402.11-C
Wiping cloths use limitation (c)
Inspector notes: No sanitizer for wiping cloths in red buckets. COS.
590.003/3-304.14-C
Cleaning receptacles (c)
Inspector notes: Clean compost bins of visible soils.
590.005/5-501.116-C
45
Aug 21, 2023
Routine
1 major violation. 3 minor violations.
View 4 violations
Shell stock maintaining identification (pf)
Inspector notes: Shell tags observed missing the last served or sold datemarkings.Maintain the shell tags for 90 days in chronological order dated with the last served or sold.
590.003/3-203.12-PF
(a) and (c) good repair and calibration-utensils and temperature and pressure measuring devices (c)
Inspector notes: High temp dish machine rinse guage reading 154F.Repair Maintain rinse 180-194F or per manufactures instructions. Temp disk reading 166F OK to use machine & monitor
590.004/4-502.11-C
Effectiveness-hair restraints (c)
Inspector notes: Employee observed missing a hair restraint.Provide
590.002/2-402.11-C
Maintaining premises unnecessary items and litter (c)
Inspector notes: Vacuum packing machine on site.Discussed with the chef. Chef stating it is not used. Remove from kitchen
590.006/6-501.114-C
78
May 23, 2023
Routine
1 critical violation.
View 1 violation
Exclusions & restrictions (p)
Inspector notes: Establishment not following proper restriction and exclusions. Ensure proper requirements are being followed.
590.002/2-201.12-P
86
Apr 6, 2023
Routine
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Chicken tenders in employee cafe in hot holding unit at 127F. Person in charge indicated they had just been brought downstairs from kitchen. Reheated to proper temperature.
590.003/3-501.16-P1
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Mushroom blend on production line in kitchen area at 47F. Person in charge removed. Other items in unit in acceptable temperature range.
590.003/3-501.16-P
Temperature measuring devices manual and mechanical warewashing (pf)
Inspector notes: Irreversible indicator not working properly at time of inspection. Repair or provide a new irreversible indicator.
590.004/4-302.13-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Food debris observed in meat slicer. Clean to remove.
590.004/4-601.11-PF
Packaged and unpackaged food-separation packaging and segregation (c)
Inspector notes: Multiple pans of food in low boy refrigerator are uncovered. Cover to prevent potential contamination.
590.003/3-302.11-C
Surface characteristics-indoor areas (c)
Inspector notes: Water pooling on ground of walk in cooler. Person in charge cleaned area during inspection.
590.006/6-101.11-C
Floors walls and ceilings-cleanability (c)
Inspector notes: Damaged and missing ceiling tiles in bakery area. Replace.
590.006/6-201.11-C
Temperature measuring devices-functionality (c)
Inspector notes: Broken thermometer in coffee station refrigerator. Provide working thermometer.
590.004/4-204.112-C
In-use utensils between-use storage (c)
Inspector notes: Ice scoop to ice machine not secured in a holder. Provide holder for scoop.
590.003/3-304.12-C
Food storage containers identified with common name of food (c)
Inspector notes: Squeeze bottles observed without lables. Provide.
590.003/3-302.12-C
Sponges use limitation (c)
Inspector notes: Sponge observed in warewash area in employee cafe area. Person in charge removed.
590.004/4-101.16-C
System maintained in good repair (c)
Inspector notes: Employee cafe dishwasher observed heavily leaking during wash cycle. Repair as necessary.
590.005/5-205.15-C
41
Dec 16, 2022
Routine
3 minor violations.
View 3 violations
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: Clean the wall fan in the dish room to remove soils.
590.004/4-601.11-C
Cleaning frequency and restrictions (c)
Inspector notes: Clean the wall around the dish room handsink to remove soils.
590.006/6-501.12-C
Surface characteristics-indoor areas (c)
Inspector notes: Peeling paint observed above the dish machine.Remove peeling paint & resurface as needed.
590.006/6-101.11-C
86
Aug 17, 2022
Routine
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Mixed green on salad/sandwich prep 46 F Sauteed Summer Squash on salad/sandwich prep 45 F Mixed green's with cut tomatoes on top of ice 55 F Chicken salad on top of ice 45 F Tuna salad on top of ice 45 F All food items have been removed from service during inspection
590.003/3-501.16-P
When to wash (p)
Inspector notes: Observed ware washing staff handling dirty then clean food contacts wearing same dish-gloves Observed employees not washing hand upon entering work place Observed employees not washing hand prior to donning on clean gloves
590.002/2-301.14-P
(a) gloves use limitation (p)
Inspector notes: Observed food handler on line in employee cafeteria prep area multitasking wearing disposable gloves leaving and returning to work station wearing same gloves
590.003/3-304.15-P
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Multiple Priorty Priority Foundation and Core violations noted on inspection. Provided proper training of all employees in food safety and sanitation as it relates to their assigned duties per code
590.002(D)/2-103.11-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Interior of ice machine have built up soils and the crushed ice machine has rust on interior
590.004/4-601.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Observed coffee stains in hand sinks in Coffee Bar and Coffee Room Observed waste receptacle in front of hand sink - Banquet Kitchen (corrected on site by PIC)
590.005/5-205.11-PF
Hand drying provision (pf)
Inspector notes: Battery operated paper towel dispenser not working in 4th floor ware washing area (corrected on site by PIC)
590.006/6-301.12-PF
Miscellaneous sources of contamination (c)
Inspector notes: No divider between hand sink and prep table in Banquet kitchen
590.003/3-307.11-C
Drain boards (c)
Inspector notes: Stacking wet clean and sanitized equipment in white buckets and on moveable carts in ware washing area Provide sufficent drain boards to accomodate all airdrying needs
590.004/4-301.13-C
Floors walls and ceilings-cleanability (c)
Inspector notes: Built up dust on ceiling vents in unisex bathrooms Built up soils on wall fan in ware washing area Built up soils on walls and attachments in ware washing area
590.006/6-201.11-C
Equipment and utensils air-drying required (c)
Inspector notes: Stacking clean and sanitized food contacts in white buckets and on moveable carts in ware washing area
590.004/4-901.11-C
(a) (b) and (d) equipment utensils linens and single-service and single-use articles storing (c)
Inspector notes: Glassware in storage room not inverted Food containers etc not inverted in Banquet storage and banquet storage
590.004/4-903.11-C1
Kitchenware and tableware-preventing contamination (c)
Inspector notes: Silverware and bowls not inverted on line in employee cafeteria - Corrected on site by PIC
590.004/4-904.11-C
Storing maintenance tools (c)
Inspector notes: Mops brooms etc not up off the floor - Ware washing area
590.006/6-501.113-C
Toilet room receptacle covered (c)
Inspector notes: No covered waste receptacles in employee unisex bathrooms
590.005/5-501.17-C
Packaged and unpackaged food-separation packaging and segregation (c)
Inspector notes: Open foods not stored in food grade covered containers - Storage room bakery etc
590.003/3-302.11-C
27
Frequently Asked Questions
When was Four Seasons Hotel Boston last inspected?
The most recent health inspection at Four Seasons Hotel Boston on file is from Mar 4, 2026. The public record contains 13 inspections in total.
What is the most common violation at Four Seasons Hotel Boston?
Across the inspection record, “(2) and (b) time/temperature control for safety food hot” has been cited four times, more than any other issue at Four Seasons Hotel Boston.
How does Four Seasons Hotel Boston compare to other restaurants in Boston?
Four Seasons Hotel Boston most recently scored 74 out of 100, which is lower than the Boston average of 86.
Has Four Seasons Hotel Boston's inspection record improved over time?
Results have been roughly steady. Inspections at Four Seasons Hotel Boston have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Four Seasons Hotel Boston 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 Four Seasons Hotel Boston inspected?
Based on the inspection history on file, Four Seasons Hotel Boston is inspected around four times per year on average.
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