Frenchie
Last inspected: Dec 19, 2025
45
Score
Across the available record, Frenchie has eight inspections on file, the first dated 2022. Frenchie was last inspected on Dec 19, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Across the inspection history, “ready-to-eat time/temperature control” is the issue that surfaces most often, recorded three times.
That's lower than the typical Roxbury restaurant, which scores around 83. This restaurant has more on its record than most do.
8
Inspections
3
Critical latest
3
Major latest
1
Minor latest
Inspection History
Dec 19, 2025
Routine
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: Kitchen dish machine not testing for chlorine sanitizer. Service as needed. Sanitize all equipment in 3 compartment sink or bar dish machine.
590.004/4-501.114-P
Sanitizers criteria-chemicals (p)
Inspector notes: Spray bottle of sanitizer at bar testing over 500ppm. Discard and remix to 200ppm.
590.007/7-204.11-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Multiple food items out of temperature- cooked duck 68F smoked salmon 61F coked potato 62F. Foods moved to refrigerator. Store less food in more ice to maintain temperature below 41F.
590.003/3-501.16-P
Shell stock maintaining identification (pf)
Inspector notes: Shellfish tags not dated with last piece sold. Date tags and hold for 90 days.
590.003/3-203.12-PF
Sanitizing solutions testing devices (pf)
Inspector notes: No test strips for quats sanitizer. Provide test strips.
590.004/4-302.14-PF
Common name-working containers (pf)
Inspector notes: Spray bottle at bar without name of chemical. Label all chemical bottles.
590.007/7-102.11-PF
Storage or display of food in contact with water or ice (c)
Inspector notes: Cooked eggs stored in water. Discard water.
590.003/3-303.12-C
45
Sep 17, 2025
Routine
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Onion soup on cook range at 101F. Reheated to acceptable temperature. Hold hot items at 135F or above.
590.003/3-501.16-P1
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Some foods in walk in cooler are not date marked. Some foods that are date marked are dated from 8.18.25. Ensure all foods kept longer than 24 hours have date marks. Ensure all foods date marked past 7 days are discarded.
590.003/3-501.17-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Guacamole in upstairs kitchen at 51F. Sliced cheese left out in ambient air. Hold cold products at 41F or below.
590.003/3-501.17-PF
Storage-other personal care items (c)
Inspector notes: Personal backpack in basement stored on top of an open box of lemons. Discontinue and seperate personal items from food product.
590.007/7-209.11-C
Removing dead or trapped birds insects rodents and other pest (c)
Inspector notes: Soiled snap trap under bar area. Remove.
590.006/6-501.112-C
Miscellaneous sources of contamination (c)
Inspector notes: Limenchello bottle stored in ice well that is used for mixed drinks. Beer can observed stored in basement ice machine. Discontinue.
590.003/3-307.11-C
Vended time/temperature control for safety food original container (c)
Inspector notes: Squeeze bottles obsevred without labels in upstairs cookline. Provide label.
590.003/3-305.13-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Food items observed stored on the ground in walk in cooler. Elevate to prevent potential contamination.
590.003/3-305.11-C
55
Dec 19, 2024
Routine
No violations found.
100
Aug 2, 2024
Routine
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Items on top of the production line elevated in temperature. Ham 60F potato 58F. Person in charge discarded. Ensure cold holding at 41F or below.
590.003/3-501.16-P
Shucked shellfish packaging and identification (pf)
Inspector notes: Oysters on production line with no shell tags in or around container. Person in charge corrected on site. Shell tags obsevred being held for 90 days on site. Ensure shell fish are properly identified.
590.003/3-202.17-PF
Effectiveness-hair restraints (c)
Inspector notes: Employee on production line observed with no hair restraint. Provide.
590.002/2-402.11-C
Nonfood contact surfaces (c)
Inspector notes: Floor in basement is soiled with food debris. Clean to remove.
590.004/4-602.13-C
Handwashing signage (c)
Inspector notes: No hand wash only signage on production line hand sink. Corrected on site.
590.006/6-301.14-C
67
Aug 17, 2023
Routine
1 critical violation. 1 major violation.
View 2 violations
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: Bar dish machine not testing for sanitizer. Service as needed to ensure dish machine rinses at at least 50ppm chlorine. Use kitchen dish machine to wash/sanitize all glassware.
590.004/4-501.114-P
(a )cooling methods (pf)
Inspector notes: Cut cooked potatoes cooling in plastic tubs at 98F. Cooked in past hour. Spread potatoes on sheet trays to allow for rapid cooling.
590.003/3-501.15-PF
78
Feb 21, 2023
Routine
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Raw eggs in walk-in cooler stored over dairy products. Corrected on site. Store raw animal products below ready to eat foods.
590.003/3-302.11-P
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: Sanitizer not registering at bar dish machine. Changed sanitizer bottle. Registered 50ppm Test dish machine regularly to ensure proper sanitizing.
590.004/4-501.114-P
(a )cooling methods (pf)
Inspector notes: Chicken stock at 165F cooling in ice bath in deep plastic container. Cool hot foods in metal to ensure proper cooling.
590.003/3-501.15-PF
Nonfood contact surfaces (c)
Inspector notes: Old mouse droppings in corner of wine room. Clean and monitor for activity. Food and debris in drawer under meat slicer. Clean and maintain.
590.004/4-602.13-C
64
May 24, 2022
Routine
2 minor violations.
View 2 violations
Toilet room receptacle covered (c)
Inspector notes: No covered waste bins in bathrooms. Provice covered waste receptacles for bathrooms.
590.005/5-501.17-C
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood sticker expired March 2022. Cleaning scheduled for 5/6/22.
590.006/6-501.14-C
90
Apr 22, 2022
Routine
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Pan of raw beef stored in cookline reach-in cooler above prepared items and raw produce. Store raw meat below ready to eat foods. Corrected on site.
590.003/3-302.11-P
Reheating for hot holding (p)
Inspector notes: Sauces and cooked chicken drumsticks for hot holding placed in pan without reheating. All food for hot holding must be reheated to 165F before placing into hot holding. All items reheated to 170F.
590.003/3-403.11-P
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (pf)
Inspector notes: Sanitizer not registering at kitchen dish machine. Use sanitizing bay of 3 compartment sink for all warewashing.
590.004/4-501.114-PF
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: No kit or procedures on site. Procedures provided via email.
590.002/2-501.11-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Sink at server station soiled with food debris. Clean and maintain free of food and soils.
590.004/4-601.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Prepped items missing date marking in cookline reach-in. Most items are dated. Date all prepped foods held over 24hrs. Hold prepped foods for no more than 7 days. One container dated 4/6- discarded.
590.003/3-501.17-PF
Shell stock maintaining identification (pf)
Inspector notes: Shellfish tags held in kitchen not with oysters and mussels. Keep tags with shellfish until last piece is sold then date tag and hold for 90 days.
590.003/3-203.12-PF
Nonfood contact surfaces (c)
Inspector notes: Floor of dry storage with food debris. Clean and maintain to avoid attracting pests.
590.004/4-602.13-C
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood sticker expired March 2022. Provide scheduled date for cleaning.
590.006/6-501.14-C
Toilet room receptacle covered (c)
Inspector notes: No covered waste bins in bathrooms. Provice covered waste receptacles for bathrooms.
590.005/5-501.17-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Container of catch water under reach-in cooler at cook line. Repaitr as needed.
590.006/6-501.11-C
37
Frequently Asked Questions
When was Frenchie last inspected?
The most recent health inspection at Frenchie on file is from Dec 19, 2025. The public record contains eight inspections in total.
What is the most common violation at Frenchie?
Across the inspection record, “ready-to-eat time/temperature control” has been cited three times, more than any other issue at Frenchie.
How does Frenchie compare to other restaurants in Roxbury?
Frenchie most recently scored 45 out of 100, which is lower than the Roxbury average of 83.
Has Frenchie's inspection record improved over time?
Results have been roughly steady. Inspections at Frenchie have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Frenchie means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Frenchie inspected?
Based on the inspection history on file, Frenchie is inspected around two times per year on average.
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