French Quarter
Last inspected: Feb 21, 2025
70
Score
French Quarter has been inspected 12 times since 2022. The latest inspection on file is from Feb 21, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly four violations earlier in the record.
“Backflow prevention air gap” accounts for the largest share of issues, appearing four times across the record.
Compared to other Boston restaurants (averaging 86), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 21, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Fried chicken in ambient air at 78F. Person in charge discarded. Hold hot foods at 135F or above.
590.003/3-501.16-P1
Mechanical warewashing equipment hot water sanitization temperatures (pf)
Inspector notes: High temperature dishwasher not reaching proper final rinse temperature after multiple attempts. Call for service. 3 bay sink has been set up.
590.004/4-501.112-PF
Food storage-preventing contamination from the premises (c)
Inspector notes: Food items stored on ground in walk in cooler. Elevate to prevent potential contamination.
590.003/3-305.11-C
Wall and ceiling coverings and coatings (c)
Inspector notes: Ceiling in basement is damaged and missing ceiling tiles. Repair as necessary
590.006/6-201.16-C
70
Jan 31, 2025
Routine
1 critical violation.
View 1 violation
Backflow prevention air gap (p)
Inspector notes: No air gap observed in food prep sink. Provide air gap from a liscensed plumber. Provide invoice for work done.
590.005/5-202.13-P
86
Jan 17, 2025
Routine
1 critical violation.
View 1 violation
Backflow prevention air gap (p)
Inspector notes: No air gap observed in food prep sink. Provide air gap from a liscensed plumber. Provide invoice for work done.
590.005/5-202.13-P
86
Jan 10, 2025
Routine
1 critical violation.
View 1 violation
Backflow prevention air gap (p)
Inspector notes: No air gap observed in food prep sink. Provide air gap from a liscensed plumber. Provide invoice for work done.
590.005/5-202.13-P
86
Sep 27, 2024
Routine
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Backflow prevention air gap (p)
Inspector notes: No air gap observed in food prep sink. Provide air gap from a liscensed plumber. Provide invoice for work done.
590.005/5-202.13-P
Cleaning agents and sanitizers availability (pf)
Inspector notes: High temp dish machine observed with detergent empty. Corrected on site. Ensure cleaning agents are available at all hours.
590.004/4-303.11-PF
Common name-working containers (pf)
Inspector notes: Chemical spray bottle without label. Provide label.
590.007/7-102.11-PF
Thawing (c)
Inspector notes: Beef left out in ambient air to thaw. Retured to walk in.
590.003/3-501.13-C
Nonfood contact surfaces (c)
Inspector notes: Soiled flooring in basement storage area. Clean to remove.
590.004/4-602.13-C
64
Feb 2, 2024
Routine
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Preventing contamination from hands (p)
Inspector notes: Employee observed taking ready to eat food out of to go container and on to plate. Person in charge corrected. Effected food discarded.
590.003(C)/3-301.11-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Eggs stored above ready to eat foods in walk in cooler. Person in charge corrected.
590.003/3-302.11-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Interior of ice machine observed with pink and black soils. Clean to remove.
590.004/4-601.11-PF
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: No notation available for hamburger in menu. Burger can be ordered undercooked per PIC. Reminder is at bottom of menu but undercooked items must be notated. Provide.
590.003/3-603.11-PF
Floors walls and ceilings-cleanability (c)
Inspector notes: Multiple missing ceiling tiles in basement storage area. Replace.
590.006/6-201.11-C
Nonfood contact surfaces (c)
Inspector notes: Area around fry station is soiled with flour build up. Shelves around fry station are soiled. Clean to remove.
590.004/4-602.13-C
In-use utensils between-use storage (c)
Inspector notes: Bar mixing glasses being used to dispense ice at main bar. Discontine.
590.003/3-304.12-C
52
Sep 29, 2023
Routine
2 major violations. 2 minor violations.
View 4 violations
(a )cooling methods (pf)
Inspector notes: Cooked chicken cooling in deep pan- 83F cooked in past hour. Spread chicken out on sheet pan to cool completely before storing in deep pan.
590.003/3-501.15-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Interior of ice machine with pink mold-like substance. Clean and maintain
590.004/4-601.11-PF
Removing dead or trapped birds insects rodents and other pest (c)
Inspector notes: Dead mouse on trap behind ice machine. Discard to prevent contamination
590.006/6-501.112-C
Nonfood contact surfaces (c)
Inspector notes: Grease and debris under fryers. Clean to avoid attracting pests Mouse dropppings under basement shelving and rear exit in kitchen. Reviewed pest reports. Clean and monitor for activity. Follow pest control recommendations
590.004/4-602.13-C
74
Jun 5, 2023
Routine
1 minor violation.
View 1 violation
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood scheduled for 5/8
590.006/6-501.14-C
95
Apr 28, 2023
Routine
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: Bar dish machine out of chemical sanitizer. Corrected on site. Monitor dish machine to ensure necessary chemicals are available at all times.
590.004/4-501.114-P
Cooling (p)
Inspector notes: Cooked rice from previous day at 54F. Discarded by PIC. Ensure cooked foods are thoroughly cooled to 41F within the six hour time frame according to Health Code.
590.003/3-501.14-P
Food contact with equipment utensils and linens (p)
Inspector notes: Clean pans splattered with raw chicken from prepping. Reclean and sanitize all pans next to prep area and prepare chicken away from clean pans and equipment. Thoroughly clean and sanitize area.
590.003/3-304.11-P
Sanitizing solutions testing devices (pf)
Inspector notes: No quats test strips for testing sanitizer. Provide quats tests strips.
590.004/4-302.14-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Interior of ice machine with pink mold-like substance. Permieter of ice bin at bar with visible soils. Soda gun holders with soils. Clean all items to prevent contamination.
590.004/4-601.11-PF
Hand drying provision (pf)
Inspector notes: Second bar hand sink out of paper towels. First bar hand sink with towels. Ensure hand sinks have towels and soap at all times.
590.006/6-301.12-PF
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood sticker with expiration spamps for both February and May. Confirm when hood is due for cleaning.
590.006/6-501.14-C
(a) certified food protection manager (c)
Inspector notes: Post current certification for full time employee. Former employee posted.
590.002(C)/2-102.12-C
43
Nov 16, 2022
Routine
2 minor violations.
View 2 violations
System maintained in good repair (c)
Inspector notes: Water on floor around water tank in basement. Confirm when plumber has assessed.
590.005/5-205.15-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Men's bathroom under sink- hole in wall with exposed pipe. Cover hole to prevent pests from entering.
590.006/6-501.11-C
90
Oct 13, 2022
Routine
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Reheating for hot holding (p)
Inspector notes: Foods in steamtable not reheated prior to being placed into hot holding: rice 70F grits 55F. Discarded by PIC. Retrain staff to completely reheat cooked foods for hot holding to 165F before placing in steamtable for service.
590.003/3-403.11-P
Sanitizing solutions testing devices (pf)
Inspector notes: Wrong test strips for quats sanitizer. Provide correct strips for testing sanitizer.
590.004/4-302.14-PF
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Men's bathroom under sink- hole in wall with exposed pipe. Cover hole to prevent pests from entering.
590.006/6-501.11-C
Nonfood contact surfaces (c)
Inspector notes: Wall next to trash can at dish point soiled. Door of mop closet soiled. Floor under bar heavily soiled with debris. Interior of bar refrigerators with spills and water. Clean all areas to prevent contamination
590.004/4-602.13-C
System maintained in good repair (c)
Inspector notes: Water on floor around water tank in basement. Clean up water and confirm hot water tank is not leaking or malfunctioning.
590.005/5-205.15-C
67
May 6, 2022
Routine
1 critical violation. 6 major violations. 2 minor violations.
View 9 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cooked rice and chicken at 50F in saute reach-in cooler dated previous day. Discarded by PIC. Other foods at 41F and below. Ensure proper product rotation and service unit as needed. Discontinue sotoring food in unit until temperature is 41F.
590.003/3-501.16-P
Common name-working containers (pf)
Inspector notes: Multiple spray bottles of sanitizer without labels. All chemical bottles must be labeled with name of chemical.
590.007/7-102.11-PF
Temperature measuring devices manual and mechanical warewashing (pf)
Inspector notes: No irreversible thermometer or thermal strips for measuring final rinse temperature of dish machine. Provide either thermometer or strips.
590.004/4-302.13-PF
Handwashing cleanser availability (pf)
Inspector notes: No soap at bar hand sink. Hand sinks must have soap and towels at all times.
590.006/6-301.11-PF
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: No kit or procedures on site. Information provided via email.
590.002/2-501.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Container of gumbo dated 4/27. Discarded by PIC. Do not hold prepped foods over 7 days. containers of sauces prepped in the last three days without date marking. Date mark all foods prepped in-house held over 24 hours.
590.003/3-501.17-PF
Hand drying provision (pf)
Inspector notes: No towels at bar hand sink. Hand sinks must have soap and towels at all times. Corrected on site.
590.006/6-301.12-PF
Temperature measuring devices-functionality (c)
Inspector notes: No thermometer in saute reach-in cooler. Provide thermometer for monitoring storage temperature of unit.
590.004/4-204.112-C
Equipment food-contact surfaces and utensils-frequency (c)
Inspector notes: Interior of ice machine with pink mild-like substance. Clean and maintain to prevent contamination.
590.004/4-602.11-C
43
Frequently Asked Questions
When was French Quarter last inspected?
The most recent health inspection at French Quarter on file is from Feb 21, 2025. The public record contains 12 inspections in total.
What is the most common violation at French Quarter?
Across the inspection record, “backflow prevention air gap” has been cited four times, more than any other issue at French Quarter.
How does French Quarter compare to other restaurants in Boston?
French Quarter most recently scored 70 out of 100, which is lower than the Boston average of 86.
Has French Quarter's inspection record improved over time?
Yes. Recent inspections at French Quarter have averaged around two violations per visit, down from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at French Quarter 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 French Quarter inspected?
Based on the inspection history on file, French Quarter is inspected around four times per year on average.
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