Woodshill Table
Last inspected: Apr 6, 2026
27
Score
Public records show six inspections at Woodshill Table stretching back to 2022. On Apr 6, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly one violation before.
The most common issue across all inspections has been “(1) time/temperature control for safety food hot”, showing up two times.
Restaurants in Boston average 86, so Woodshill Table trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
6
Inspections
1
Critical latest
8
Major latest
7
Minor latest
Inspection History
Apr 6, 2026
Routine
1 critical violation. 8 major violations. 7 minor violations.
View 16 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: At the hot holding unit at the main cook line observed multiple foods at 100F including steaks duck breast. The person in charge had staff reheat foods to 165F and placed a service call for repair of the hot holding unit and then placed them into a hot holding unit that is working at the oyster prep area. Hold hot TCS foods at 135F and above. Observed charred broccoli held on sheet pans above the cookline at 83F that had been prepared within an hour per the person in charge; after the observation the person in charge placed the broccoli into the walkin refrigerator to cool to 41F.
590.003/3-501.16-P1
Common name-working containers (pf)
Inspector notes: In the bar area observed multiple in-use spray bottles without name labeling; provide name labeling on all in-use spray bottles with chemicals moved from bulk.
590.007/7-102.11-PF
Controlling pests (pf)
Inspector notes: In the dining area along the perimeter on interior window ledges inside the HVAC closet going towards the dishroom observed small dark rodent droppings; have your pest control operator perform a service the report must show there is no activity and no captures and send to isdhealth@boston.gov and clean and sanitize the dining area of droppings.
590.006/6-501.111-PF
Handwashing cleanser availability (pf)
Inspector notes: At the hand washing sink in the shellfish prep area there was no handwashing cleanser and no hand drying device; provide handwashing cleanser and hand drying devices at all times and at all hand washing sinks. The person in charge was able to provide handwashing cleanser and hand towels at the sink after the observation.
590.006/6-301.11-PF
Shell stock maintaining identification (pf)
Inspector notes: Observed in the filed shellstock tags multiple tags not labeled with their last date or discarded dates; retrain staff to write the last sold or used date on every shellstock tag.
590.003/3-203.12-PF
Non-continuous cooking of raw animal foods (pf)
Inspector notes: Per a discussion with the person in charge the duck breast is not cooked to an internal temperature of 165F but partially cooked and then kept in hot holding until needed. Cease all partial cooking of proteins until written procedures are submitted to the health division and approved.
590.003/3-401.14-PF
Variance requirement (pf)
Inspector notes: Observed multiple containers filled with pickled vegetables dated 2/5 3/28 and 3/22; per a discussion with the person in charge the vegetables are pickled on site and they do not have a variance or HACCP plan on file for the pickling. The person in charge voluntarily discarded all the pickled products. When pickling for preservation and extending shelf life a HACCP plan and an approved Variance must be on file with the Health Division.
590.003/3-502.11-PF
Sanitizing solutions testing devices (pf)
Inspector notes: The sanitizer measuring device stored above the three-compartment sink is water damaged an no longer usable; the health inspector left their test strips with the person in charge to use until they can order more; provide sanitizer measuring devices for the sanitizer used at the establishment.
590.004/4-302.14-PF
Mechanical warewashing equipment wash solution temperature (pf)
Inspector notes: The maximum temperature caputred at the high temperature conveyer warewashing machine was 149.9F after five cycles; repair or replace the warewashing machine in the main kitchen so that the maximum temperature recorded is at least 165F. After the observation the person in charge set up the three comparment sink and the quats tested at 300ppm in the sanitizer
590.004/4-501.110-PF
Outer openings protected (c)
Inspector notes: There are multiple double-doors in the dining area observed with gaps where the doors meet where daylight is visible when the doors are closed; repair or replace the doors or add weather-stripping or doorsweeps to prevent pest entry.
590.006/6-202.15-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: A ceiling tile above the walk-in refrigerator is missing; replace the ceiling tile.
590.006/6-501.11-C
In-use utensils between-use storage (c)
Inspector notes: In the main kitchen observed deli containers stored inside bulk food containers in contact with foods; utensils shall have handles to prevent contamination. | Throughout the kitchen observed containers filled with 70-75F water with in-use utensils stored inside; in-use utensils shall be stored on a clean and sanitized surface in water 135F and above or in cool running water.
590.003/3-304.12-C
Temperature measuring devices-functionality (c)
Inspector notes: There are no internal thermometers observed inside the hot holding cabinets; provide.
590.004/4-204.112-C
Warewashing machine data plate operation specifications (c)
Inspector notes: At the high temperature warewashing machine in the main kitchen no data plate was observed with information about the operation of the machine; provide.
590.004/4-204.113-C
Good repair and proper adjustment-equipment (c)
Inspector notes: While the high temperature warewashing machine is operating there is a water leak at the pipes near the pressure gauge; repair or replace the pipes so that they no longer leak.
590.004/4-501.11-C
Cutting surfaces (c)
Inspector notes: At the bar area observed two black cutting boards that are heavily scored; resurface or replace the cutting boards. The person in charge replaced the cutting boards after the observation.
590.004/4-501.12-C
27
Jun 16, 2025
Routine
1 minor violation.
View 1 violation
Storing maintenance tools (c)
Inspector notes: Observed multiple brooms and dustpans on the floor leaned against the wall. Provide a proper storing mount to elevate properly.
590.006/6-501.113-C
95
Dec 2, 2024
Routine
1 critical violation.
View 1 violation
System maintained in good repair (p)
Inspector notes: Observed a leaking pipe in the kitchen with a bucket provided to catch water. Repair and provide a detailed plumbers report for the repair. to shemica.debnam@boston.gov
590.005/5-205.15-P
86
Apr 23, 2024
Routine
1 minor violation.
View 1 violation
Nonfood-contact surfaces (c)
Inspector notes: Observed heavy soils and debri on top of the High temp dishmachine. PIC corrected on site.
590.004/4-202.16-C
95
Jan 18, 2023
Routine
1 critical violation. 1 major violation.
View 2 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Sauces in bain mari @ 120f ensure proper hot hold of 135f or above (ensure products are reheated proper before being put in bain mari)
590.003/3-501.16-P1
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: Wording for undercooked and raw not on menu supply
590.003/3-603.11-PF
78
Nov 3, 2022
Routine
1 minor violation.
View 1 violation
Anti-choking
Inspector notes: Choke save certificate is expired. Provide current.
590.009(E)
95
Frequently Asked Questions
When was Woodshill Table last inspected?
The most recent health inspection at Woodshill Table on file is from Apr 6, 2026. The public record contains six inspections in total.
What is the most common violation at Woodshill Table?
Across the inspection record, “(1) time/temperature control for safety food hot” has been cited two times, more than any other issue at Woodshill Table.
How does Woodshill Table compare to other restaurants in Boston?
Woodshill Table most recently scored 27 out of 100, which is lower than the Boston average of 86.
Has Woodshill Table's inspection record improved over time?
No. Recent inspections at Woodshill Table have averaged around six violations per visit, up from roughly one earlier in the record.
What does a high risk rating mean?
A high risk rating at Woodshill Table 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 Woodshill Table inspected?
Based on the inspection history on file, Woodshill Table is inspected around two times per year on average.
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