The Pearl Seafood Grill & Raw Bar
Last inspected: Aug 16, 2025
70
Score
The Pearl Seafood Grill & Raw Bar has been inspected 12 times since 2022. On Aug 16, 2025, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly eight violations earlier in the record.
“Packaged and unpackaged food-separation packaging” comes up most often, recorded six times in the inspection record.
That's lower than the typical Dorchester restaurant, which scores around 86. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Aug 16, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Noted Cheese sauce recorded 50F stored in the refrigerator on the cookline.Monitor the temperature
590.003/3-501.16-P
Controlling pests (pf)
Inspector notes: Noted small black flies in the bar area and cookline. Provide detail pest report
590.006/6-501.111-PF
Good repair and proper adjustment-equipment (c)
Inspector notes: Noted gasket on the middle refrigerator on the cookline torn.Repair
590.004/4-501.11-C
Cleaning frequency and restrictions (c)
Inspector notes: Noted floors under the bar equipment has food residue.Clean with frequency to prevent pest hibernation
590.006/6-501.12-C
70
Aug 5, 2025
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: Noted Cheese sauce recorded 50F stored in the refrigerator on the cookline.Monitor the temperature
590.003/3-501.16-P
Hand drying provision (pf)
Inspector notes: No paper towel at the hand sink at the Bar.Provide COS by the PIC
590.006/6-301.12-PF
Controlling pests (pf)
Inspector notes: Noted small black flies in the bar area and cookline. Provide detail pest report
590.006/6-501.111-PF
Good repair and proper adjustment-equipment (c)
Inspector notes: Noted gasket on the middle refrigerator on the cookline torn.Repair
590.004/4-501.11-C
Cleaning frequency and restrictions (c)
Inspector notes: Vents in the ceiling near the hood heavily soiled with grease.Clean
590.006/6-501.12-C
64
Mar 20, 2025
Routine
3 minor violations.
View 3 violations
System maintained in good repair (c)
Inspector notes: Noted the floor drain near the 3 bay sink clogged. Repair
590.005/5-205.15-C
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Noted hood sticker on the cookline expired in January 2025. Service
590.006/6-501.14-C
Good repair and proper adjustment-equipment (c)
Inspector notes: Noted low temp dish machine at the bar out of order.PIC stated that they are washing all glassware in the back low temp dish machine in the kitchen. Repair
590.004/4-501.11-C
86
Mar 7, 2025
Routine
1 critical violation. 5 major violations. 7 minor violations.
View 13 violations
When to wash (p)
Inspector notes: Noted no hand washing by any employee. Retrain staff to wash hands before food prep or changing tasks.
590.002/2-301.14-P
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: Noted no procedures for vomit and diarrhea event. Provide
590.002/2-501.11-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Retrain staff where and when to wash hands.
590.002(D)/2-103.11-PF
Shell stock maintaining identification (pf)
Inspector notes: Noted shell stock tags not in chronological order and missing last date sold. Provide
590.003/3-203.12-PF
Handwashing cleanser availability (pf)
Inspector notes: Noted no soap available at the hand sink on the cookline. Provide COS by the PIC
590.006/6-301.11-PF
Hand drying provision (pf)
Inspector notes: Noted no hand drying/paper towel on the bar hand sink. Provide COS by the PIC
590.006/6-301.12-PF
Surface characteristics-indoor areas (c)
Inspector notes: Noted missing ceiling tiles near the office door and near the walkin. Repair
590.006/6-101.11-C
System maintained in good repair (c)
Inspector notes: Noted the floor drain near the 3 bay sink clogged. Repair
590.005/5-205.15-C
Good repair and proper adjustment-equipment (c)
Inspector notes: Noted low temp dish machine at the bar out of order.PIC stated that they are washing all glassware in the back low temp dish machine in the kitchen. Repair
590.004/4-501.11-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Food stored on the floor in the walkin. Retrain staff to store all product above 6 inches from the floor
590.003/3-305.11-C
Effectiveness-hair restraints (c)
Inspector notes: Noted no hair restrain worn by staff preparing food. Provide
590.002/2-402.11-C
Nonfood contact surfaces (c)
Inspector notes: Noted make up air filters on the hood heavily soiled. Clean with frequency
590.004/4-602.13-C
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Noted hood sticker on the cookline expired in January 2025. Service
590.006/6-501.14-C
37
Dec 13, 2024
Routine
1 critical violation. 5 minor violations.
View 6 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: uncooked Shrimp stored with the ready to eat food in the walkin. Discontinue Raw eggs stored above the cooked sauces. Discontinue
590.003/3-302.11-P
Ventilation hood systems filters (c)
Inspector notes: Hood filters heavily soiled with grease.Clean with frequency. Missing filters in the hood. Repair to prevent grease accumulating in the hood chute.
590.004/4-202.18-C
Thawing (c)
Inspector notes: Shrimp on the cook line in the stagnant water for thawing. Discontinue COS by the PIC
590.003/3-501.13-C
Equipment food-contact surfaces and utensils-frequency (c)
Inspector notes: Potato dicer on the wall heavily food build. Clean after every use before storing
590.004/4-602.11-C
Cleaning frequency and restrictions (c)
Inspector notes: Bar floors under the equipment is heavily soiled. Clean
590.006/6-501.12-C
Walls and ceilings attachments (c)
Inspector notes: Missing ceiling tiles in the cook area and near the walkin upstairs. Replace Light shield broken on the cook line.Replace
590.006/6-201.17-C
67
Oct 29, 2024
Routine
4 major violations. 1 minor violation.
View 5 violations
(a)-(p) person-in-charge-duties (pf)
Inspector notes: PIC need to be knowldegeable how to set up 3 bay sink what kind of sanitizer is being used and about Seafood Tags need to have last sold date Date marking. Retrain staff.
590.002(D)/2-103.11-PF
Controlling pests (pf)
Inspector notes: Observed small black flies in the bar area on the walls. Provide pest control report.
590.006/6-501.111-PF
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: Disclosure is present on the menu but Reminder is misssing. Provide
590.003/3-603.11-PF
Shell stock maintaining identification (pf)
Inspector notes: Shell stocks not marked with the date of last sold and not stored in order. Make sure all shell tags are stored in chronological order/date last sold and kept at the site for 90 days.
590.003/3-203.12-PF
Cutting surfaces (c)
Inspector notes: Cutting board on the cookline and prep area is heavily scored. Resurface/Replace
590.004/4-501.12-C
64
Oct 11, 2024
Routine
2 critical violations. 11 major violations. 5 minor violations.
View 18 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Mussels stored in the walkin above ready to eat foods/cooked lobster. All raw foods need to be stored below the cooked foods. Remove
590.003/3-302.11-P
Reheating for hot holding (p)
Inspector notes: Observed food stored in the pans above the stove without the stove being on. All foods need to be reheated before being moved to the hot holding.Retrain
590.003/3-403.11-P
(a)-(p) person-in-charge-duties (pf)
Inspector notes: PIC need to be knowldegeable about illness policy how to set up 3 bay sink what kind of sanitizer is being used and about Seafood Tags Date marking. Retrain staff on date marking/procedures to set up 3 bay sink.
590.002(D)/2-103.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Cookline had dirty dishes stored in the hand sink. Remove and retrain staff
590.005/5-205.11-PF
Handwashing sinks-location and placement (pf)
Inspector notes: No designated hand sink on the bar area. Provide with soap/hand drying agent and sign for handwashing only.
590.005/5-204.11-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Potato slicer had a heavy soils and rusted. Replace or clean
590.004/4-601.11-PF
Preventing contamination from hands (pf)
Inspector notes: Prep employees handling cooked food with bare hands. Retrain- All Ready to eat foods need to be handled with gloves on.
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: On the menu missing consumer advisory. Post
590.003/3-603.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Sauces stored in the container in the walkin had wrong dates on it. All prepared foods held more than 24hrs has to be date marked. Retrain
590.003/3-501.17-PF
Shell stock maintaining identification (pf)
Inspector notes: Shell stocks not marked with the date of last sold and not stored in order. Make sure all shell tags are stored in chronological order/date last sold and kept at the site for 90 days.
590.003/3-203.12-PF
Package integrity (pf)
Inspector notes: Observed pineapple juice cans heavily compromised. Discard
590.003/3-202.15-PF
Controlling pests (pf)
Inspector notes: Observed small black flies in the bar area on the walls. Provide pest control report.
590.006/6-501.111-PF
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: Vomit and Diarrhea kit on site but no procedures available. Will provide procedures in the email.
590.002/2-501.11-PF
Cutting surfaces (c)
Inspector notes: Cutting board on the cookline is heavily scored. Resurface/Replace
590.004/4-501.12-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Observed raw chicken in a bucket stored on the floor. Discontinue All product needs to be stored 6 inches from the floor.
590.003/3-305.11-C
Wiping cloths use limitation (c)
Inspector notes: Observed wet towels stored in the prep area. Discontinue. All in use towels need to be stored in a sanitizer bucket.
590.003/3-304.14-C
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Observed the Ventilation hood in the kitchen had expired in september. Service
590.006/6-501.14-C
Effectiveness-hair restraints (c)
Inspector notes: Employees in the back area prepping food had no hair restrain. Provide
590.002/2-402.11-C
19
Jun 26, 2023
Routine
1 critical violation. 1 minor violation.
View 2 violations
Equipment food-contact surfaces and utensils-frequency (p)
Inspector notes: Several soiled and wet knives spoons and utensils stored together in a clean rack- Properly wash rinse and sanitize equipment then air dry before storing. At the bar area all the glasses were soiled and had spots - remove and properly clean
590.004/4-602.11-P
Nonfood contact surfaces (c)
Inspector notes: Ice machines is soiled - Clean to remove soils Potato slicer is soiled - clean to remove stove is heavily soiled - clean to remove
590.004/4-602.13-C
82
Jun 14, 2023
Routine
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
Sanitizers criteria-chemicals (p)
Inspector notes: Sanitizer that is stored in the sanitizer bucket on the floor was way over the concentration producting a toxic level- PIC had the bucket re-done and retested it was corrected onsite at 200PPM
590.007/7-204.11-P
Equipment food-contact surfaces and utensils-frequency (p)
Inspector notes: Several soiled and wet knives spoons and utensils stored together in a clean rack- Properly wash rinse and sanitize equipment then air dry before storing. At the bar area all the glasses were soiled and had spots - remove and properly clean
590.004/4-602.11-P
Preventing contamination from hands (p)
Inspector notes: Bar staff hands were completely red from a large jar of cherry juice that housed cherries. He stated he drained the cherry juice in strainer but the handswere completely covered. He also is cutting fresh fruit without gloves.- Train staff to use gloves and discontinue using bare hand contact with ready to eat foods.
590.003(C)/3-301.11-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Oysters and mussels are stored on top of each other - Separate the of the different species and store with like shell fish- COS
590.003/3-302.11-P
Cleaning procedure (p)
Inspector notes: Hands should be clean at the start of processing any foods - Train staff the importance of washing hands- Corrected on site Staff washed hands at appropiate sink
590.002/2-301.12-P
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Date marking is not maintained- Last date was 6/2/23- Properly date mark any foods prepared and stored for 24 hours or more
590.003/3-501.17-PF
Shell stock maintaining identification (pf)
Inspector notes: Shellstock not poroperly maintain unorganized- Properly maintain shellstock up to 90 days in order
590.003/3-203.12-PF
Cutting surfaces (c)
Inspector notes: Cutting boards that are heavily soiled and scored needs replacing or resurfaced
590.004/4-501.12-C
Ventilation hood systems filters (c)
Inspector notes: Hood is expired since April 2023 - Provide a hood cleaning and updated sticker from a licensed hood cleaning company
590.004/4-202.18-C
(b)-(d) gloves use limitations (c)
Inspector notes: No gloves being used at the bar area cutting fresh fruits - Train staff to use gloves
590.003/3-304.15-C
Nonfood contact surfaces (c)
Inspector notes: Ice machines is soiled - Clean to remove soils Potato slicer is soiled - clean to remove stove is heavily soiled - clean to remove
590.004/4-602.13-C
32
Feb 14, 2023
Routine
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Whole shell eggs stored on middle shelf in walk in cooler over ready to eat products- Store all poultry on biottom shelf- PIC corrected onsite
590.003/3-302.11-P
Sanitizers criteria-chemicals (p)
Inspector notes: Sanitizer was not set up properly sanitizer concdentration surpassed the proper concentration - Train staff to set up sanitizer to correct concentration.
590.007/7-204.11-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Several items stored on clean rack soiled or rusted Ladles Strainers knives- remove off of clean shelf and properly wash rinse and sanitize then air dry
590.004/4-601.11-PF
Warewashing machines temperature measuring devices (pf)
Inspector notes: No test strips nor irreversible thermometer at the time for high temp dishwasher - Provide
590.004/4-204.115-PF
Shell stock maintaining identification (pf)
Inspector notes: Shell stock tags are kept without the date of the last shell fish used - Maintain all shell stock tags with last date of each batch that was used.
590.003/3-203.12-PF
Nonfood contact surfaces (c)
Inspector notes: Ice machine back of hood potato slicer stove oven all soiled with encrusted soils and debris- Clean to remove soils
590.004/4-602.13-C
Floors walls and ceilings-cleanability (c)
Inspector notes: Walls inside the kitchen cookline is soiled with dust and soils- Clean to remove Missing ceiling tiles - Replace all missing and soiled tiles floor drain is soiled and clogging- Clean to remove.
590.006/6-201.11-C
Wiping cloths use limitation (c)
Inspector notes: No Wiping cloths on the floor- Store all wiping cloths in sanitizer buckets at the start of shift and change every 2 hours
590.003/3-304.14-C
47
Sep 30, 2022
Routine
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
System maintained in good repair (p)
Inspector notes: Handsinks temperature is 70F/ 71F in boths sinks on the cookline and upstairs in food prep area is not operable the middle pipes are missing. - PIC unable to adjust handsinks at the cookline area.- Proper and Vigorous handwashing with soap is required amongst staff. Provide a detailed plumbers report from a licensed plumber.
590.005/5-205.15-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Raw Chicken stored with Cooked Lobster and Raw Salmon- Discontinue storing poultry with other meats or fish. PIC corrected onsite
590.003/3-302.11-P
Cleaning procedure (p)
Inspector notes: Staff working and prepping yet handsinks at the cookline water temperature is at 71F and 70F for the other. The Handsink in food prep area is not operable missing the pipes underneath.- Train staff to properly wash hands before food prep or handling any food or food contact equipment.
590.002/2-301.12-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Mallets knives ladles all hanging up on clean rack with food soils embedded in them. - Remove and properly wash rinse and sanitize food contact equipment then air dry before hanging.
590.004/4-601.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Handsink is not operable and have equipment in front of it. - Handsinks need to be easily accessible and free from items for staff to easily access to wash hands - Hand sinks need to be operable especially in food prep areas - Discontinue food prep in food prep area until sink is reparied
590.005/5-205.11-PF
Grease trap(c)
Inspector notes: Grease trap located outside was opened and heavily soiled - Keep grease trap properly maintained and lid tightly closed
590.005/5-402.12-C
Floors walls and ceilings-cleanability (c)
Inspector notes: Ceiling tiles and light shields with dusts and food soils from old food and also on the walls - Clean to remove soils water pooled on the kitchen floor - Clean to remove- PIC had staff clean it up onsite
590.006/6-201.11-C
Nonfood-contact surfaces (c)
Inspector notes: Warewash sink improperly set up - Soiled equipment set up in wash bay also rinse bay and no sanitizer set up in sanitizer bay at all- Train staff to properly set up 3 bay sink to wash rinse and sanitize
590.004/4-202.16-C
Wiping cloths use limitation (c)
Inspector notes: Wiping cloths on table and not stored in sanitizer solution the solution he had set up in the kitchen had no sanitizer in it after testing. PIC corrected onsite
590.003/3-304.14-C
Nonfood contact surfaces (c)
Inspector notes: Stove is heavily soiled inside and on the outside- Clean to remove soils counter soiled - Clean to remove soils Upstairs the waffle irons are both heavily soiled - Clean to remove soils
590.004/4-602.13-C
41
Aug 9, 2022
Routine
5 critical violations. 5 major violations. 5 minor violations.
View 15 violations
Discarding or reconditioning unsafe adulterated or contaminated food (p)
Inspector notes: A pan filled with Cut Sweet potato fries tempting at 54F for an undetermined amount of time- PIC voluntarily discarded and denatured
590.003/3-701.11-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Different species of shell fish were stored together- Raw oysters were stored with raw steamers- Discontinue storing fish and shell fish of different species together. Corrected on site
590.003/3-302.11-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cut Sweet potato fries was tempting at 54F- All food stored in refigerator unit must maintain a temperature of 41F or below- PIC discarded and will have unit checked it is 45F
590.003/3-501.16-P
Sanitizers criteria-chemicals (p)
Inspector notes: Quats Sanitizer inside of sanitizer buckets was exceeded pass the criteria amout of 400PPM which is a Toxic level - PIC had staff refill the buckets to discplay the correct amount of sanitizer 200PPM. Train staff the proper way to fill the sanitizer bay and buckets to keep sanitizer at the criteria level. corrected on site 200 PPM-ok
590.007/7-204.11-P
Equipment food-contact surfaces and utensils-frequency (p)
Inspector notes: I found several soiled knives inside of clean knife rack with food residue from for an undetermined amount of time- PIC removed the knoves and had them properly cleaned - Discontinue storing soiled knives in clean knife racks. Train staff to frequently clean food contact equipment.- Corrected on site
590.004/4-602.11-P
Warewashing equipment determining chemical sanitizer concentration (pf)
Inspector notes: Bar area low temp dishwasher does not have sanitizer - Discontinue using dishwasher until it is repaired - Use the high temp to clean glassware.
590.004/4-501.116-PF
Controlling pests (pf)
Inspector notes: Several Immature Flies in the kitchen area and upstairs in prep area - Provide a detailed pest control report from a licenced pest control company.
590.006/6-501.111-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: There is no managerial control of unsanitary conditions soiled food contact equipment cold holding temperatures not having proper credentials posted including CFPM at the bar area low temp dishwasher not having proper sanitization in the dishwash area in kitchen staff filling up sanitizer buckets at a toxic level. - Train staff on the inportance of all that is mentioned above.
590.002(D)/2-103.11-PF
Where to wash (pf)
Inspector notes: I observed Manager wash the Irrervesible thermometer in handsink and also a sanitizer bucket located inside - Handsinks should be easily accessible for all staff and not used for any other purpose than handwashing. Corrected on Site
590.002/2-301.15-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: No prepared foods are date mark in walk in and refrigerator unit- the last date that was listed was 7/29/22 way past the 7 days - Date mark all prepped food that will be stored in walk in or refrigerator unit for 24 hours or more.
590.003/3-501.17-PF
Food storage containers identified with common name of food (c)
Inspector notes: Large Bins with no names on it- Label all bins with Common name of foods. Also label containers inside refrigerator units with labe of the sauces used
590.003/3-302.12-C
Floors walls and ceilings-cleanability (c)
Inspector notes: Walls inside the kitchen area is soiled with Food splashes- Clean to remove soils Rug on the floor leading to the kitchen is heavily soiled - remove and clean to remove food soils The wall in food prep area upstairs has a huge hole i the wall- Repair hole.
590.006/6-201.11-C
Miscellaneous sources of contamination (c)
Inspector notes: Stove/ Grill/ Waffle iron all heavily soiled - Clean to remove soils
590.003/3-307.11-C
Ventilation hood systems filters (c)
Inspector notes: The hood has been updated however the hood is extremely soiled - Clean to remove soils Fan on the counter is soiled and loads of dust- Clean to remove dusts and soils
590.004/4-202.18-C
(a) certified food protection manager (c)
Inspector notes: No certified Protection managers certification posted - Provide a current CFPM certification and post it in a conspicuous area from a accredited training certification.
590.002(C)/2-102.12-C
22
Frequently Asked Questions
When was The Pearl Seafood Grill & Raw Bar last inspected?
The most recent health inspection at The Pearl Seafood Grill & Raw Bar on file is from Aug 16, 2025. The public record contains 12 inspections in total.
What is the most common violation at The Pearl Seafood Grill & Raw Bar?
Across the inspection record, “packaged and unpackaged food-separation packaging” has been cited six times, more than any other issue at The Pearl Seafood Grill & Raw Bar.
How does The Pearl Seafood Grill & Raw Bar compare to other restaurants in Dorchester?
The Pearl Seafood Grill & Raw Bar most recently scored 70 out of 100, which is lower than the Dorchester average of 86.
Has The Pearl Seafood Grill & Raw Bar's inspection record improved over time?
Yes. Recent inspections at The Pearl Seafood Grill & Raw Bar have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Pearl Seafood Grill & Raw Bar 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 Pearl Seafood Grill & Raw Bar inspected?
Based on the inspection history on file, The Pearl Seafood Grill & Raw Bar is inspected around four times per year on average.
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