Holly Crab
Last inspected: Dec 12, 2025
70
Score
Going back to 2022, Holly Crab has six inspections in the public record. The latest inspection on file is from Dec 12, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up more issues than earlier ones, averaging around 16 violations lately compared to roughly six violations before.
When inspectors have written things up, “in-use utensils between-use storage” has been the most frequent reason, cited four times.
Holly Crab's latest score of 70 falls below the Boston average of 86. The inspection history reads as standard for a restaurant of this size.
6
Inspections
0
Critical latest
3
Major latest
1
Minor latest
Inspection History
Dec 12, 2025
Routine
3 major violations. 1 minor violation.
View 4 violations
Assignment (pf)
Inspector notes: Upon reinspection there is no designated person in charge who is knowlegable about food safety sanitization and illness policy. The management must train or hire someone to take active managerial control of the restaurant during operating hours and is knowlegable about food safety sanitization and illness policy including when the location is only open for take-out and deliveries prior to when the restaurant is open for dine-in as learned from the worker
590.002(A)/2-101.11-PF
Restriction-presence and use (pf)
Inspector notes: Observed a can of consumer grade insecticide in basement; only chemicals approved for use in food service settings are allowed and not consumer grade chemicals.
590.007/7-202.11-PF
Shell stock maintaining identification (pf)
Inspector notes: Upon reinspection the shellstock tags are not stored with the current batch of oysters but with the old and archived shellstock tags stored in a container seperated from the shellfish. The shell stock tags must remain attached to the container with the shell fish.
590.003/3-203.12-PF
Drain boards (c)
Inspector notes: There are no drain boards or a way to store soiled and sanitized wares; provide a way to store soiled and sanitized wares.
590.004/4-301.13-C
70
Nov 28, 2025
Routine
2 critical violations. 8 major violations. 5 minor violations.
View 15 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Chicken wings cooked at 12pm per kitchen employee was at 89F-100F held in fryer basket above fryolater. Staff voluntarily discarded chicken wings after observation. Hold TCS foods at or above 135F and at 41F or below.
590.003/3-501.16-P1
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Observed raw shell egg stored directly on top of lemons; per employee the lemons are used for sauces or wedged to use in drinks. Store raw shell eggs below RTE foods.
590.003/3-302.11-P
Shell stock maintaining identification (pf)
Inspector notes: No shellstock tags observed with last date sold of last shellfish from batch and shellstock tag of current batch is not stored with shellfish but in container with old shellstock tags; write last date of last shellfish sold on shellstock tags per sanitary code instructions and keep shellstock tags with shellfish.
590.003/3-203.12-PF
Restriction-presence and use (pf)
Inspector notes: Observed a can of consumer grade insecticide in basement; only chemicals approved for use in food service settings are allowed and not consumer grade chemicals.
590.007/7-202.11-PF
Cooling heating and holding capacities-equipment (pf)
Inspector notes: In the kitchen there is a unit of 4-chef drawers that per the staff is broken; repair or replace.
590.004/4-301.11-PF
Sanitizing solutions testing devices (pf)
Inspector notes: Location does not have a measuring device for the bottle of sanitizer provided only chlorine test strips; after health inspector instructed staff to empty sanitizer bay of the soap mixture and refill the bay with water and the sanitizer tablets the solution tested at 200ppm quats with the health inspector's QT-40 test strips.
590.004/4-302.14-PF
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (pf)
Inspector notes: Sanitizer in three bay sink at 0ppm with quats and chlorine test strips. Employee stated they had added tablets of the sanitizer product as well as dishsoap into the sanitizer bay of the three compartment sink. Sanitizer should be at required ppm stated by manafacturer's instructions.
590.004/4-501.114-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: The only handsink on the first floor was blocked by a bus bucket during inspection; handsinks must remain available and unobstructed at all times.
590.005/5-205.11-PF
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: No V/D kit or procedures were produced during the inspection after the health inspector requested them; provide.
590.002/2-501.11-PF
Assignment (pf)
Inspector notes: During the inspection there was no designated person in charge and nobody on site that was knowlegable about food safety illness policy and sanitzation. Provide a person in charge when the certified food protection manager is not on site that is knowlegable about food safety illness policy and sanitization.
590.002(A)/2-101.11-PF
Thawing (c)
Inspector notes: In kitchen observed in use frozen crab legs and frozen shrimp stored at ambient per emplyee. Instructed employees on proper thawing procedures that they should be kept in a frozen state allowed to thaw in a refrigerator or under cool running water. Observed frozen chicken thawing in standing water inside a bus bucket that was inside the mop sink; thaw foods under cool running water or in a refrigerator and cease using the mop sink to thaw foods to prevent contamination.
590.003/3-501.13-C
Effectiveness-hair restraints (c)
Inspector notes: Employee in kitchen not observed wearing hair restraint while handling and preparing foods; provide effective hair restraints.
590.002/2-402.11-C
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: Pink slime observed inside of ice machine; clean and sanitze.
590.004/4-601.11-C
In-use utensils between-use storage (c)
Inspector notes: Rice paddle observed stored in 90F water; store in use utensils on a clean sanitized surface in 135F or above water or in cool running water.
590.003/3-304.12-C
Drain boards (c)
Inspector notes: There are no drain boards or a way to store soiled and sanitized wares; provide a way to store soiled and sanitized wares.
590.004/4-301.13-C
26
Jul 1, 2024
Routine
3 critical violations. 12 major violations. 15 minor violations.
View 30 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Numerous packages of products including cooked shrimp and half shell mussels in partially opened individually packaged bags in a coffin freezer that are not completely separated from the products touching each other Interior of the freezer unit with soils and heavy frost buildup- Clean and package Properly
590.003/3-302.11-P
Cooling (p)
Inspector notes: Observed whole cooked potatoes in bus buckets that were filled to the top that were cooling on the counter at 120F Provide proper cooling methods Placed on a sheet pan and placed in the walkin freezer
590.003/3-501.14-P
When to wash (p)
Inspector notes: Observed employee leaving the kitchen space and returning to food preparation without washing his hands- Reviewed at the time of the inspection and corrected
590.002/2-301.14-P
Cleaning agents and sanitizers availability (pf)
Inspector notes: At the time of the inspection there was no sanitizer available for sanitizing of equipment-Provide
590.004/4-303.11-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Equipment includes but not limited to Inside of ice machine located in the lower level Inside of cooking equipment used for seafood on thestove Insides of containers used for dry ingredients All equipment shall be cleaned with proper frequency
590.004/4-601.11-PF
Sanitizing solutions testing devices (pf)
Inspector notes: No testkit available for warewashing-Provide
590.004/4-302.14-PF
Food temperature measuring devices (pf)
Inspector notes: At the time of the inspection there was no metal stem thermometer available for use- Provide
590.004/4-302.12-PF
Preventing contamination from hands (pf)
Inspector notes: Observed employee handling vegetables during preparation with bare hands- Corrected on site
590.003(C)/3-301.11-PF
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: There is no consumer advisory on the menus for the raw oysters offered at the establishmnet- Provide a consumer advisory the contains a disclosure and a reminder for any products offered on the menu raw or undercooked
590.003/3-603.11-PF
Reduced oxygen packaging criteria (pf)
Inspector notes: Establishment in packaging individual portions of soup and sealing the bags to reheat- Provide procedures for packaging of products
590.003/3-502.12-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Numerous containers of prepared foods in refrigeration with no labeling- Provide production/discard dates- Product Name
590.003/3-501.17-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: The only handwashing sink in the kitchen was blocked by equipment and covered with a bus bucket that was full of dirty dishes- Sink shall be accesible at all times for proper handwashing by employees
590.005/5-205.11-PF
Controlling pests (pf)
Inspector notes: Rodent droppings noted throughout the lower storage areas Small black bugs noted at the bottom of the rear door located on the lower level Provide an updated detailed pest control report from a licensed pest control company
590.006/6-501.111-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: At the time of the inspection there was no designated Person in Charge a CFPM was not on site and multiple priority violations were noted on the inspection report. Review violations with staff and designate a Person in Charge that is knowledgable in food safety Staff in unable to properly demonstrate Wsh Rinse and Sanitize procedures At the time of the inspection it was indicated that equipment is washed and rinsed- Review proper sanitizing procedures with all staff
590.002(B)/2-102.11-PF
Shell stock maintaining identification (pf)
Inspector notes: Establishment is not properly maintaining shell stock tags Tags provided at the time of the inspection were not in chronilogical order and were stored in multiple places in the establishment- Store tags properly
590.003/3-203.12-PF
(a) (b) and (d) equipment utensils linens and single-service and single-use articles storing (c)
Inspector notes: Single service containers stored directly on the floor in the lower level- Store properly
590.004/4-903.11-C1
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: All cooking equipment including the stove and all equipment used to boil the seafood with encrusted soils and buildup- Clean all surfaces properly
590.004/4-601.11-C
Warewashing equipment cleaning frequency (c)
Inspector notes: Three bay sink with heavy soils in the sink bays- Clean with proper frequency
590.004/4-501.14-C
Good repair and proper adjustment-equipment (c)
Inspector notes: Numerous pieces of equipment including refrigeration units that are not properly working per the employees- Repair or remove
590.004/4-501.11-C
Nonfood contact surfaces (c)
Inspector notes: Surfaces throughout the establishment with heavy encrusted soils and grime. Areas include but not limited to: All walls throughout the kitchen All attached equipment including shelving Exeriors of cooking equipment including rice cookers and pots Interiors and exteriors or all refrigeration including gaskets and door handles Front of stove including knobs Floors throughout establishment including behind and below equipment and shelves Wall behind the 3 bay sink with heavy black buildup Establishment shall be cleaned throughout and with proper frequency
590.004/4-602.13-C
Wiping cloths use limitation (c)
Inspector notes: Soiled damp wiping cloths on counters throughout- Maintain in sanitizer solution
590.003/3-304.14-C
In-use utensils between-use storage (c)
Inspector notes: Ice scoop stored with the handle in the product- Corrected
590.003/3-304.12-C
Maintaining refuse areas and enclosures (c)
Inspector notes: Area behind the esblishment near the grease trap and at the dumpsters with heavy soils and depris Cardboard piled up at the rear door Clean all areas
590.005/5-501.115-C
Surface characteristics-indoor areas (c)
Inspector notes: Surfaces throughout have been covered with cardboard and/or aluminum foil- Remove
590.006/6-101.11-C
Outer openings protected (c)
Inspector notes: Rear doors to the establishment do not close tightly at the botton- Provide sweep
590.006/6-202.15-C
Maintaining premises unnecessary items and litter (c)
Inspector notes: Lower level of the establishment with excessive amounts of debris and boxed items Organize area and ensure items are stred away from walls for proper pest control
590.006/6-501.114-C
Effectiveness-hair restraints (c)
Inspector notes: Employees in the kitchen doing food preparation with no hair restraint- Provide
590.002/2-402.11-C
(a) certified food protection manager (c)
Inspector notes: At the time of the inspection there is no CFPM at the location Per staff on site the CFPM is the owner and he is currently not available full time at the establishment Provide an additional CFPM at the location
590.002(C)/2-102.12-C
Food storage containers identified with common name of food (c)
Inspector notes: Numerous containers of unknown products in the kitchen with no labeling- Provide
590.003/3-302.12-C
Washing fruits and vegetables (c)
Inspector notes: Employee was removing broccoli from a shipping box that did not indicate that the product was prewashed- The product was being cut and placed into bags with no evidence of rinsing the product- Corrected on site
590.003/3-302.15-C
9
Mar 28, 2023
Routine
1 minor violation.
View 1 violation
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood Vent Sticker expired . Provide a current one.
590.006/6-501.14-C
95
Mar 14, 2023
Routine
9 minor violations.
View 9 violations
Cleaning floors dustless methods (c)
Inspector notes: Floor under and around cooking line soiled. Clean properly. Floor at lower level with loose debris. Clean properly. Wall at three bay sink soiled. Clean properly.
590.006/6-501.13-C
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood Vent Sticker expired . Provide a current one.
590.006/6-501.14-C
(a) and (c) equipment utensils linens and single-service and single-use articles-storing (c)
Inspector notes: Boxes with single-use / take out containers stored on the floor at lower level. Elevate proeprly.
590.004/4-903.11-C
Nonfood contact surfaces (c)
Inspector notes: Exterior of cooking line equipment soiled. Interior and exterior of several refrigerating units and walk-in int at lower level soiled. Hand sink at cooking line very soiled ---- Clean all properly.
590.004/4-602.13-C
Cutting surfaces (c)
Inspector notes: Cotting board at prep area heavily scored with gaps. Recurface or replace.
590.004/4-501.12-C
Food labels (c)
Inspector notes: Some bulk food containers without labeling. Provide.
590.003/3-602.11-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Box with broccoli placed on top of a bag with oysters and a box with lemon placed under it. Box with eggs placed under Large container with raw chicken. ------- Separate properly Several containers with food items placed on the floor inside walk-in unit. Elevate properly.
590.003/3-305.11-C
Wiping cloths use limitation (c)
Inspector notes: Wiping cloths stored soiled on counters. Store properly in sanitizer solution.
590.003/3-304.14-C
In-use utensils between-use storage (c)
Inspector notes: Scoop for dispensing ice placed on top of dish machine. Store properly on a clean/sanitized surface.
590.003/3-304.12-C
64
Dec 8, 2022
Routine
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: No evidence of proper warewashing three bay sink not set filled with soiled utensils very soiled and with drain plugs very soiled with dried up debris. Provide proper warewashing all the time (wash rinse sanitize).
590.004/4-501.114-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Garlick and oil mixture left in ambient temperature registered 57F. Employe states it had been prepared less than 1 hour ago and put it inside refrigerating unit. Mantain at 41F or below.
590.003/3-501.16-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Oyster shucking knifes stored soiled on magnetuc strip. Clean and sanitize properly before storing away.
590.004/4-601.11-PF
Sponges use limitation (c)
Inspector notes: Observed sponges at three bay sink. Discontinue usage.
590.004/4-101.16-C
Nonfood contact surfaces (c)
Inspector notes: Some refrigerating unit with thick layers of ice. Clean to remove. Exterior of some bulk food containers soiled. Clean properly.
590.004/4-602.13-C
Cleaning frequency and restrictions (c)
Inspector notes: Floor and wall under and around cooking line soiled. Clean properly. Walls at prep area soiled. Clean properly.
590.006/6-501.12-C
In-use utensils between-use storage (c)
Inspector notes: Scoop used for dispensing ice placed on top of ice machine. Store in a clean/sanitized surface.
590.003/3-304.12-C
55
Frequently Asked Questions
When was Holly Crab last inspected?
The most recent health inspection at Holly Crab on file is from Dec 12, 2025. The public record contains six inspections in total.
What is the most common violation at Holly Crab?
Across the inspection record, “in-use utensils between-use storage” has been cited four times, more than any other issue at Holly Crab.
How does Holly Crab compare to other restaurants in Boston?
Holly Crab most recently scored 70 out of 100, which is lower than the Boston average of 86.
Has Holly Crab's inspection record improved over time?
No. Recent inspections at Holly Crab have averaged around 16 violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Holly Crab 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 Holly Crab inspected?
Based on the inspection history on file, Holly Crab is inspected around two times per year on average.
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