Rebel's Guild
Last inspected: Oct 27, 2025
52
Score
Rebel's Guild has been inspected eight times since 2022. The most recent visit was on Oct 27, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The pattern that stands out is “nonfood contact surfaces”, which has been cited six times.
Restaurants in Boston average 86, so Rebel's Guild trails the local norm. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
1
Critical latest
4
Major latest
2
Minor latest
Inspection History
Oct 27, 2025
Routine
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Sanitizers criteria-chemicals (p)
Inspector notes: Chemical spray bottle with quats sanitizer testing over 500ppm. Correctly dilute chemicals for safe use. Consult chemical company to calibrate chemical dispensers.
590.007/7-204.11-P
Handwashing cleanser availability (pf)
Inspector notes: No soap at rear prep station hand sink. No prep at time of inspection. Stock all hand sinks with soap and towels at all times.
590.006/6-301.11-PF
Common name-working containers (pf)
Inspector notes: Chemical bottle labeled as peroxide cleaner with quats sanitizer. Label bottles with correct chemical name to avoid contamination.
590.007/7-102.11-PF
Hand drying provision (pf)
Inspector notes: No towels at service station hand sink. Stock all hand sinks with soap and towels at all times.
590.006/6-301.12-PF
Shucked shellfish packaging and identification (pf)
Inspector notes: Raw oysters shucked ahead for service from previous day. Discarded by PIC. Discontinue shucking raw oysters ahead for raw bar service.
590.003/3-202.17-PF
Storage or display of food in contact with water or ice (c)
Inspector notes: Hard cooked eggs stored in water. Discontinue storing eggs in water to avoid bacterial growth.
590.003/3-303.12-C
Nonfood contact surfaces (c)
Inspector notes: Cookline refrigerator with standing water. Cookline drawers with spills and soils. Floor under kitchen dish machine with soils and debris. Floor under bar with soils and debris. Clean all areas to prevent contamination or attracting pests.
590.004/4-602.13-C
52
May 13, 2025
Routine
1 major violation. 2 minor violations.
View 3 violations
Mechanical warewashing equipment hot water sanitization temperatures (pf)
Inspector notes: Kitchen dish machine not rinsing over 160F at dial. Service as needed to ensure machine rinses at 180F. Sanitize all equipment after washing in 3 compartment sink.
590.004/4-501.112-PF
Thawing (c)
Inspector notes: Reduced oxygen packaged tuna thawed in refrigerator in packaging. Pierce or remove packaging prior to thawing.
590.003/3-501.13-C
Nonfood contact surfaces (c)
Inspector notes: Debris under bar and kitchen dish machine. Clean to avoid attracting pests.
590.004/4-602.13-C
82
Oct 21, 2024
Routine
2 major violations. 1 minor violation.
View 3 violations
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Pink mold-like substance on interior chute of ice machine. Clean and sanitize. Soda gun holder at bar without drain line. Install drain line to prevent drips and attracting pests.
590.004/4-601.11-PF
Warewashing equipment cleaning agents (pf)
Inspector notes: Bar dish machine out of detergent. Corrected on site. Monitor chemicals to ensure for safe levels.
590.004/4-501.17-PF
Nonfood contact surfaces (c)
Inspector notes: Interior of garde manger refrigerator with soils. Soils and debris under dry storage shelves. Debris in floor drains behind ice machine. Spills and debris in trash can cabinets at bar. Clean all areas to avoid attracting pests.
590.004/4-602.13-C
78
May 1, 2024
Routine
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Raw tuns stored over prepped vegetables. Container of raw chicken stored over raw beef. Store raw animal product according to final cook temperature and not over produce or ready to eat foods. Corrected on site
590.003/3-302.11-P
Shell stock maintaining identification (pf)
Inspector notes: Tags for mussels not stored with mussels. Store tags with shellstock until last piece sold then date tag and hold for 90 days.
590.003/3-203.12-PF
Nonfood contact surfaces (c)
Inspector notes: Soils and debris under bar. Soils and debris under dishmachine and disposal in kitchen. Clean and maintain.
590.004/4-602.13-C
Cleaning of plumbing fixtures (c)
Inspector notes: Hand sink basin at warewashing soiled. Maintain hand sinks clean to prevent contamination
590.006/6-501.18-C
Thawing (c)
Inspector notes: Tuna in reduced oxygen packaging thawed in refrigerator. Pierce or remove packaging prior to thawing.
590.003/3-501.13-C
67
Oct 10, 2023
Routine
2 minor violations.
View 2 violations
Floors walls and ceilings-cleanability (c)
Inspector notes: A black mold like substance observed on the wall behind the dish machine spray hose.Clean to remove soils.
590.006/6-201.11-C
Effectiveness-hair restraints (c)
Inspector notes: Staff observed missing a hair restraint.Provide
590.002/2-402.11-C
90
Mar 8, 2023
Routine
1 major violation. 2 minor violations.
View 3 violations
Mechanical warewashing equipment hot water sanitization temperatures (pf)
Inspector notes: High temperature dishwasher in kitchen with a rinse temperature of 160F per the gauge An irreversible thermometer was used and the rinse temperature was at 138F-140F. The unit was taken out of serviceand all ware washing will be done in the banquet kitchen. The low temperature dishwasher in the banquet kitchen tested at 50ppm chlorine
590.004/4-501.112-PF
In-use utensils between-use storage (c)
Inspector notes: Knives stored between equipment at cookline Soiled utensils stored in stagnant water Tongs stored on equipment handles Reviewed and corrected at the time of the inspection
590.003/3-304.12-C
Nonfood contact surfaces (c)
Inspector notes: Hood filters with heavy carbon buildup Dust buildup at vents in ceiling Clean with proper frequency
590.004/4-602.13-C
82
Oct 28, 2022
Routine
3 major violations. 3 minor violations.
View 6 violations
Common name-working containers (pf)
Inspector notes: Unlabled yellow liquid at the bar. Person in charge discarded. Label chemicals as necessary.
590.007/7-102.11-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Interior of ice machine has visable mold. Clean to remove.
590.004/4-601.11-PF
Mechanical warewashing equipment hot water sanitization temperatures (pf)
Inspector notes: High temperature dish machine not reaching proper rise temperature after multiple attempts. Person in charge called for service.
590.004/4-501.112-PF
Nonfood contact surfaces (c)
Inspector notes: Debris build up around can opener in back of house. Clean to remove.
590.004/4-602.13-C
Food storage containers identified with common name of food (c)
Inspector notes: Squeeze bottles on cookline are unlabled. Provide.
590.003/3-302.12-C
Storage-other personal care items (c)
Inspector notes: Employee items stored in back of house in close proximity to food. Person in charge corrected.
590.007/7-209.11-C
64
Apr 28, 2022
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: Yogurt cups stored in ambient temperatures at breakfast bar at 65F. Per the PIC TPHC is in use- Provide written procedures to the Health Department for review. End of service and products discarded
590.003/3-501.16-P
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: PIC must properly monitor procedures at establishmnet and ensure employees are properly checking equipment prior to use Priority violations noted on inspection report
590.002(B)/2-102.11-PF
Mechanical warewashing equipment hot water sanitization temperatures (pf)
Inspector notes: Digital and dial termperature gauges indicate rinse temperatures of 154F-165F. No irreversible thermometer available at location Call made for service to the machine to ensure rinse temperature is maintained at 180F-194F Discontinue use of unit until proper repairs are made. Equipment may be cleaned at 3 by sink- Disposible service equipment including plates drinkware and eating utensils shall be used
590.004/4-501.112-PF
Temperature measuring devices manual and mechanical warewashing (pf)
Inspector notes: No irreversible thermometer available for use at the time of the inspection for the High temperature dishwasher- Provide thermal strips or irreversible thermometer
590.004/4-302.13-PF
Cutting surfaces (c)
Inspector notes: Heavily soiled cutting boards in use in kitchen- Repair/replace
590.004/4-501.12-C
In-use utensils between-use storage (c)
Inspector notes: Knives stored between equipment Utensils stored in stagnant water Discontinue
590.003/3-304.12-C
58
Frequently Asked Questions
When was Rebel's Guild last inspected?
The most recent health inspection at Rebel's Guild on file is from Oct 27, 2025. The public record contains eight inspections in total.
What is the most common violation at Rebel's Guild?
Across the inspection record, “nonfood contact surfaces” has been cited six times, more than any other issue at Rebel's Guild.
How does Rebel's Guild compare to other restaurants in Boston?
Rebel's Guild most recently scored 52 out of 100, which is lower than the Boston average of 86.
Has Rebel's Guild's inspection record improved over time?
Results have been roughly steady. Inspections at Rebel's Guild have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Rebel's Guild 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 Rebel's Guild inspected?
Based on the inspection history on file, Rebel's Guild is inspected around two times per year on average.
Nearby Restaurants