Guy Fieri's Kitchen & Bar

186 Tremont St, Boston, MA 02111

American

Last inspected: Apr 23, 2024

Score

High Risk

Public records show three inspections at Guy Fieri's Kitchen & Bar stretching back to 2022. Guy Fieri's Kitchen & Bar was last inspected on Apr 23, 2024. High risk indicates the latest inspection turned up problems worth knowing about. The most recent inspection at Guy Fieri's Kitchen & Bar is from Apr 23, 2024, and nothing newer appears in the public record.

Recent visits have flagged more than earlier ones: around nine violations per visit lately, up from roughly five violations before.

“Handwashing cleanser availability” comes up most often, recorded two times in the inspection record.

Restaurants in Boston average 86, so Guy Fieri's Kitchen & Bar trails the local norm. Diners may want to weigh the inspection history when deciding to visit.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Apr 23, 2024

Routine

4 major violations. 5 minor violations.

View 9 violations

Common name-working containers (pf)

Inspector notes: Provide labels on all chemical spray bottles.

590.007/7-102.11-PF

Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (pf)

Inspector notes: Low temp machine rinse temp reading 46/47F.Repair Maintain rinse temp 120-140F or per manufactures instructions. Machine placed out of service Alternate machine to be used.

590.004/4-501.114-PF

Handwashing cleanser availability (pf)

Inspector notes: Provide hand soap in rest room # 2 & cook line handsink #1 PIC correcting

590.006/6-301.11-PF

Hand drying provision (pf)

Inspector notes: Handwash sink missing paper towels.Provide PIC correcting

590.006/6-301.12-PF

Cleaning floors dustless methods (c)

Inspector notes: Clean the floor beside both dish machines to remove soils/food debris. Clean the interior floor of the beer cooler to remove broken glass. PIC correcting

590.006/6-501.13-C

Dispensing equipment protection of equipment and food (c)

Inspector notes: Plastic bowls being used for dispensing bulk items.Provide food grade scoops in all the bulk storage containers

590.004/4-204.13-C

(a) and (c) good repair and calibration-utensils and temperature and pressure measuring devices (c)

Inspector notes: High temp dish machine rinse gauge reading 160F.Repair Maintain rinse temp 180-194F or per manufactures instructions. Temp disk reading 160F Wash temp 150F

590.004/4-502.11-C

Single-service and single-use articles-use limitations (c)

Inspector notes: Remove all soiled cardboard from storage shelving units.

590.004/4-502.13-C

Floors walls and ceilings-cleanability (c)

Inspector notes: Clean the walls around the dish machine to remove soils and black mold like substance.

590.006/6-201.11-C

Jan 4, 2023

Routine

No violations found.

100

Apr 26, 2022

Routine

1 critical violation. 3 major violations. 6 minor violations.

View 10 violations

(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)

Inspector notes: Fried chicken at 77F on cookline for unknown time. Discarded by PIC. Hold foods cold 41F or hot 135F.

590.003/3-501.16-P

Hand drying provision (pf)

Inspector notes: HAnd sink at cook line without towels. Provide towels for hand sinks so that staff can properly dry hands at all times.

590.006/6-301.12-PF

Handwashing cleanser availability (pf)

Inspector notes: Hand sink at warewashing without soap. Provide soap towels and hot water at all hand sinks at all times.

590.006/6-301.11-PF

Ready-to-eat time/temperature control for safety food date marking (pf)

Inspector notes: Container of salad dressing dated 4/6/22 in garde manger. Discarded by PIC. Do not hold prepped foods more than 7 days from production.

590.003/3-501.17-PF

Cleaning receptacles (c)

Inspector notes: Grease container in alley overflowed. Building maintenance spread absorbant material and has begun clean-up. Remaining oil needs to be cleaned up and disposed of properly.

590.005/5-501.116-C

Toilet room receptacle covered (c)

Inspector notes: No covered waste bin in employee bathroom. Provide covered bin.

590.005/5-501.17-C

Effectiveness-hair restraints (c)

Inspector notes: Two kitchen staff without hair restraints. Provide hats harinets or other hair covering when handling food to prevent contamination.

590.002/2-402.11-C

Nonfood-contact surfaces (c)

Inspector notes: Shelves and equipment at cook line covered in aluminum foil. Discard and discontinue covering equipment in foil becayse it can break and melt and cannot be cleaned.

590.004/4-101.19-C

Nonfood contact surfaces (c)

Inspector notes: Debris and soils under kitchen dish machine. Grease and food under fryers. Soils possibly chicken dripping under shelf on walk-in cooler floor. Clean all areas and maintain clean to prevent contamination or attracting pests.

590.004/4-602.13-C

System maintained in good repair (c)

Inspector notes: Hose in basement storage dripping. Appears to be disconnected from drainage line for water tank. Repair/reconnect as needed.

590.005/5-205.15-C

Frequently Asked Questions

When was Guy Fieri's Kitchen & Bar last inspected?

The most recent health inspection at Guy Fieri's Kitchen & Bar on file is from Apr 23, 2024. The public record contains three inspections in total.

What is the most common violation at Guy Fieri's Kitchen & Bar?

Across the inspection record, “handwashing cleanser availability” has been cited two times, more than any other issue at Guy Fieri's Kitchen & Bar.

How does Guy Fieri's Kitchen & Bar compare to other restaurants in Boston?

Guy Fieri's Kitchen & Bar most recently scored 52 out of 100, which is lower than the Boston average of 86.

Has Guy Fieri's Kitchen & Bar's inspection record improved over time?

No. Recent inspections at Guy Fieri's Kitchen & Bar have averaged around nine violations per visit, up from roughly five earlier in the record.

What does a high risk rating mean?

A high risk rating at Guy Fieri's Kitchen & Bar 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.

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