The Hopewell Bar & Kitchen
Last inspected: Aug 14, 2025
64
Score
The Hopewell Bar & Kitchen appears in inspection records six times, starting in 2022. The Hopewell Bar & Kitchen was last inspected on Aug 14, 2025. 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 six violations per visit.
The most common issue across all inspections has been “nonfood contact surfaces”, showing up five times.
The city-wide average sits at 80, which The Hopewell Bar & Kitchen's 64 doesn't quite reach. The record is unremarkable in either direction.
6
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Aug 14, 2025
Routine
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: Chlorine sanitizer in the low temperature machine in the kitchen and at the bar are both testing at 0ppm Repair call has been made during the inspection Establishmnet shall use disposible tableware until repairs are made-
590.004/4-501.114-P
Sanitizing solutions testing devices (pf)
Inspector notes: No test kit available for quats sanitizer- Provide
590.004/4-302.14-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Priority violations noted on inspection report- Properly monitor warewashing - Review with staff
590.002(B)/2-102.11-PF
Nonfood contact surfaces (c)
Inspector notes: Floors under and behind equipment with soils and debris- Clean properly
590.004/4-602.13-C
Storing maintenance tools (c)
Inspector notes: Brooms and mop stored at the cookline- Store properly
590.006/6-501.113-C
64
Mar 3, 2025
Routine
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Multiple partially used open bottled products on shelving in dry storage labeled refrigerate after opening held in ambient temperatures Properly refer to product labeling and refrigerate as indicated Voluntarily discarded
590.003/3-501.16-P
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: Chlorine in the low temperature dishwasher is testing at 0ppm Service technician en route to make repairs Ensure sanitizer is maintained at 50-100ppm
590.004/4-501.114-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Can opener blade with encrusted soils- Clean with proper frequency Removed to be cleaned and sanitized
590.004/4-601.11-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Priority violations noted on the inspection report- Review with staff-make corrections and repairs
590.002(B)/2-102.11-PF
Effectiveness-hair restraints (c)
Inspector notes: Employee working at the cookline with no hair restraint- Corrected on site
590.002/2-402.11-C
Nonfood contact surfaces (c)
Inspector notes: Strong odor noted in the rear dining area of the establishment- The odor is not noted in the kitchen or main dining area and is only evident in the back dining area Make proper repairs and the area shall be cleaned and sanitized to removed odors
590.004/4-602.13-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Multiple areas of the ceiling in a back dining area with evidence of water damage. The ceiling is bowing down in areas and a hole is present in the back corner There also is a strong odor noted only in this back room There is no structure above this area of the restaurant and there is a roof directly above Proper repairs shall be made to correct any issues causing the damage to the ceiling
590.006/6-501.11-C
52
Jun 18, 2024
Routine
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Products that were placed in a refrigeration unit on the line at 53F. Unit has an internal temperature of 61F Per staff all products were placed in the unit less than 2 hours prior to the inspection. All products were removed and placed in the walkin at 38F Do not put products in unit until repairs are made
590.003/3-501.16-P
Cooling heating and holding capacities-equipment (pf)
Inspector notes: Refrigeration unit at the cookline with an internal temperature of 61F All products were removed at this time Make repairs and do not use the refrigeration unit until a temperature of 41F or below is maintained
590.004/4-301.11-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Priority violations noted on inspection report- Review with staff
590.002(B)/2-102.11-PF
Cutting surfaces (c)
Inspector notes: Cutting boards heavily scored with black buildup- Repair or replace
590.004/4-501.12-C
System maintained in good repair (c)
Inspector notes: Small leak noted from dishwasher in warewashing area- Repair
590.005/5-205.15-C
64
Jun 6, 2023
Routine
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: Bar Low Temp Dish Machine not registering any chlorine sanitizer level. Repair to mantain 50-100ppm
590.004/4-501.114-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Slicer at prep area and Can Opener with dried up food debris. Clean and sanitize properly.
590.004/4-601.11-PF
Cleaning maintenance tools preventing contamination (pf)
Inspector notes: Floors under and around cooking line soiled. Clean properly. Floor at liquer storage area soiled Clean all properly.
590.006/6-501.15-PF
Controlling pests (pf)
Inspector notes: Observed rodent like droppings at lliquer storage area near water pump. Provide an IPM report from a licensed exterminator.
590.006/6-501.111-PF
Wiping cloths use limitation (c)
Inspector notes: Wiping clothes stored soiled om counters. Store properly in anitizer solutiom.
590.003/3-304.14-C
Cutting surfaces (c)
Inspector notes: Some of the cutting boards stained and heavily scored. Resurface or replace.
590.004/4-501.12-C
Maintaining refuse areas and enclosures (c)
Inspector notes: Grease container with soiled exterior. Clean properly to remove.
590.005/5-501.115-C
Nonfood contact surfaces (c)
Inspector notes: Exterior of cooking line equipment and shelves soiled with grease build up. Top of dish machine soiled. Several storage shelves throughout soiled. ---Clean all properly.
590.004/4-602.13-C
52
Aug 10, 2022
Routine
5 minor violations.
View 5 violations
Cutting surfaces (c)
Inspector notes: resurface or replce the worn and stained cutting boards on the cold units on the hot line.
590.004/4-501.12-C
Nonfood contact surfaces (c)
Inspector notes: In the back area restroom clean out out of order sink. Remove debris buildup. In the trash storage area clean the exterior of the grease storage container. Remove grease buildup.
590.004/4-602.13-C
Floors walls and ceilings-cleanability (c)
Inspector notes: Replace missing ceiling tile on ceiling of the back kitchen area. Clean floor area of the trsh storage area. Clean the floor area under the post mix (soda) station in the liquor room Replace mising light shield cover tot h light fixture on the dishroom ceiling.
590.006/6-201.11-C
Wiping cloths use limitation (c)
Inspector notes: in the main kitchen keep all wiping cloths in a sanitizing solution when cloths are not in use.
590.003/3-304.14-C
(a) certified food protection manager (c)
Inspector notes: Provide at least 1 Certified Food Manager for this location.
590.002(C)/2-102.12-C
78
May 18, 2022
Routine
1 major violation. 8 minor violations.
View 9 violations
Hand drying provision (pf)
Inspector notes: provide paper towels for the hand sink next to the 3 compartment sink in the kitchen.
590.006/6-301.12-PF
Nonfood contact surfaces (c)
Inspector notes: On the hot line clesn the interior of the convection ovens. Remove buildup of soils inside the ovens.
590.004/4-602.13-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Repair faucet to the hand sink next to the 3 bar sink. Hot water knob does not shut off.
590.006/6-501.11-C
Maintaining premises unnecessary items and litter (c)
Inspector notes: Keep all brooms and dust pans 6 inches off the floor when items are not in use. Organize all supplies stored on the floor in the back room floor where the old stair case used to be.
590.006/6-501.114-C
Floors walls and ceilings-cleanability (c)
Inspector notes: clean floor area around the grease trap located next to the 3 compartment located in the kitchen. repair damaged and missing wall tiles at base of wall on the wait side near kitchen entrance.
590.006/6-201.11-C
Receptacles (c)
Inspector notes: In the back trash storage area keep the oil storage container closed at all times.
590.005/5-501.13-C
Wiping cloths use limitation (c)
Inspector notes: keep all wiping cloths in a sanitizing solution when cloths are not in use. Soiled wiping cloths should be plced in a soiled linen storage container.
590.003/3-304.14-C
Good repair and proper adjustment-equipment (c)
Inspector notes: repair 2 doors to the 3 door reach in on the hot line. Ensure that the doors shut properly.
590.004/4-501.11-C
Cutting surfaces (c)
Inspector notes: Resurface or replace the scoured and stained cutting boards in the prep room and on the cold units on the kitchen hot line.
590.004/4-501.12-C
61
Frequently Asked Questions
When was The Hopewell Bar & Kitchen last inspected?
The most recent health inspection at The Hopewell Bar & Kitchen on file is from Aug 14, 2025. The public record contains six inspections in total.
What is the most common violation at The Hopewell Bar & Kitchen?
Across the inspection record, “nonfood contact surfaces” has been cited five times, more than any other issue at The Hopewell Bar & Kitchen.
How does The Hopewell Bar & Kitchen compare to other restaurants in Allston?
The Hopewell Bar & Kitchen most recently scored 64 out of 100, which is lower than the Allston average of 80.
Has The Hopewell Bar & Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at The Hopewell Bar & Kitchen have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Hopewell Bar & Kitchen 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 The Hopewell Bar & Kitchen inspected?
Based on the inspection history on file, The Hopewell Bar & Kitchen is inspected around two times per year on average.
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