Parish Cafe
Last inspected: Sep 12, 2025
58
Score
Parish Cafe appears in inspection records eight times, starting in 2022. On Sep 12, 2025, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The most common issue across all inspections has been “surface characteristics-indoor areas”, showing up four times.
By comparison, the average Boston facility scores 86, putting Parish Cafe on the weaker side. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Sep 12, 2025
Routine
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Black beans in walk in cooler dated 9.6 at 71F. Clam chowder in deep pan at 113F in walk in cooler. Product discarded. Product elevated in temperature due to improper cooling. Spoke to PIC and corrected.
590.003/3-501.16-P
Common name-working containers (pf)
Inspector notes: Chemical spray bottles observed wit blue liquid with no label. Provide label for all chemicals.
590.007/7-102.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Date marked foods observed past date. "Jim Murray" sauce date marked on 9.2.25 in walk in cooler. Discarded. Ensure date marked foods are not kept longer than 7 days or past manufacturers use by date.
590.003/3-501.17-PF
Controlling pests (pf)
Inspector notes: Live mouse observed behind the bar area. Provide an updated pest report.
590.006/6-501.111-PF
(b) cooling methods (c)
Inspector notes: Cooked chicken date marked 9.12 observed cooling in covered container in walk in cooler at 102F. Clam chowder observed in deep container in walk in cooler at 113F. Move to shallow pan or uncovered sheet tray to allow product to properly cool.
590.003/3-501.15-C
Nonfood-contact surfaces (c)
Inspector notes: Soiled cardboard observed lining bar refrigeration. Remove. Surfaces must be easily cleanable.
590.004/4-101.19-C
58
Feb 19, 2025
Routine
1 minor violation.
View 1 violation
Food storage-preventing contamination from the premises (c)
Inspector notes: Bottom shelf of dry food storage under prep table in basement does not have a 6" clearance. Relocate foods to protected areas.
590.003/3-305.11-C
95
Dec 16, 2024
Routine
1 critical violation. 3 minor violations.
View 4 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cooked onions 64F multiple foods in flip top unit with elevated temperatures. All foods in unit made the previous day. All products in unit were voluntarily discarded on site. Alternative means of cold holding on site at below 41F. PIC to call for unit to be repaired.
590.003/3-501.16-P
Conditioning device design (c)
Inspector notes: Water filter in basement closet. cartridge appears soiled black in color. Change according to manufacters instructions maintain records on site.
590.005/5-202.15-C
Good repair and proper adjustment-equipment (c)
Inspector notes: Door gasket is broken at basement walkin. Replace.
590.004/4-501.11-C
Surface characteristics-indoor areas (c)
Inspector notes: Basement prep kitchen floor with missing paint walkin cooler wall corner seam paneling is missing. Seal with cleanable materials. Repair.
590.006/6-101.11-C
74
Aug 13, 2024
Routine
3 minor violations.
View 3 violations
Surface characteristics-indoor areas (c)
Inspector notes: Floors in basement prep area with peeling paint and exposed concrete peeling paint above dry storage shelving in basement. Clean and resurface.
590.006/6-101.11-C
Anti-choking
Inspector notes: No choke save certificate on site. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
590.009(E)
Mechanical-ventilation (c)
Inspector notes: What appears to be an electric oven in basement cooking grease eminating foods (pork) with no commercial vent hood. To refer to BFD Lek Moy.
590.006/6-304.11-C
86
Jul 24, 2024
Routine
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: Low temp dish machine in basement not registering presence of chlorine sanitizer. Alternative means to sanitize equipment at working low temp units on first floor.
590.004/4-501.114-P
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: Online menu missing reminder for tuna burger. Provide. https://parishcafe.com/menu/
590.003/3-603.11-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Priority violations. Provide active managerial control.
590.002(B)/2-102.11-PF
Anti-choking
Inspector notes: No choke save certificate on site. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
590.009(E)
Mechanical-ventilation (c)
Inspector notes: What appears to be an electric oven in basement cooking grease eminating foods (pork) with no commercial vent hood. To refer to BFD Lek Moy.
590.006/6-304.11-C
Surface characteristics-indoor areas (c)
Inspector notes: Floors in basement prep area with peeling paint and exposed concrete peeling paint above dry storage shelving in basement. Clean and resurface.
590.006/6-101.11-C
(a) (b) and (d) equipment utensils linens and single-service and single-use articles storing (c)
Inspector notes: Patio with clean glassware storage no overhead protection PIC provided umbrella.
590.004/4-903.11-C1
Nonfood contact surfaces (c)
Inspector notes: Floors in walkin cooler with soils. Clean to remove.
590.004/4-602.13-C
55
May 5, 2023
Routine
1 minor violation.
View 1 violation
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood sticker expired December 2022- Provide updated sticker - schedule hood cleaning/inspection
590.006/6-501.14-C
95
Apr 20, 2023
Routine
1 major violation. 3 minor violations.
View 4 violations
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: The menu at the time of the inspection does not contain a Consumer Advisory for products that are offered undercooked- Provide a consumer advisory that includes a disclosure and a reminder for products that are offered raw or undercooked
590.003/3-603.11-PF
Food storage containers identified with common name of food (c)
Inspector notes: Numerous squeeze bottles with products have no labeling- Provide
590.003/3-302.12-C
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood sticker expired December 2022- Provide updated sticker - schedule hood cleaning/inspection
590.006/6-501.14-C
Nonfood contact surfaces (c)
Inspector notes: Floors under and behind equipment with food soils - Clean Hood filters with carbon buildup- Clean
590.004/4-602.13-C
78
Dec 5, 2022
Routine
5 minor violations.
View 5 violations
Surface characteristics-indoor areas (c)
Inspector notes: Repair the hole in the exterior wall of the walk in keg unit. Replace the missing ceiling tiles in the office
590.006/6-101.11-C
Good repair and proper adjustment-equipment (c)
Inspector notes: Bar low temp machine #2 not reading chlorine.Repair Maintain chlorine 50PPM or per manufactures instructions. There are 2 machines at the bar Machine # 1 will be used until repairs are complete.
590.004/4-501.11-C
Removing dead or trapped birds insects rodents and other pest (c)
Inspector notes: Dead insects observed on the floor near the storage/locker location.Clean to remove all dead insects.
590.006/6-501.112-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Replace the missing floor drain cover at the far end of the bar.
590.006/6-501.11-C
Cleaning floors dustless methods (c)
Inspector notes: Clean to remove evidence of mouse droppings in the storage/locker location. Pest control is addressing all concerns
590.006/6-501.13-C
78
Frequently Asked Questions
When was Parish Cafe last inspected?
The most recent health inspection at Parish Cafe on file is from Sep 12, 2025. The public record contains eight inspections in total.
What is the most common violation at Parish Cafe?
Across the inspection record, “surface characteristics-indoor areas” has been cited four times, more than any other issue at Parish Cafe.
How does Parish Cafe compare to other restaurants in Boston?
Parish Cafe most recently scored 58 out of 100, which is lower than the Boston average of 86.
Has Parish Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Parish Cafe have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Parish Cafe 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 Parish Cafe inspected?
Based on the inspection history on file, Parish Cafe is inspected around three times per year on average.
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