What is Namastay Boston's health inspection score?

Namastay Boston has a SafeDine safety score of 35 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Namastay Boston last inspected?

Namastay Boston was last inspected on April 24, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Namastay Boston have?

Namastay Boston has 60 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Namastay Boston safe to eat at?

Namastay Boston has a safety score of 35/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Namastay Boston serve?

Namastay Boston serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Namastay Boston

Name: Namastay Boston
Address: 636 BEACON ST, Boston, 02215
Rating: 35

636 BEACON ST, Boston

Last Inspected: 4/24/2026

▲Improving

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0Poor

American

Better than 22% of american restaurants

Improving

8 inspections

Last: Apr 24, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.5

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

10x

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-81

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-17 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

On-site Corrections

+27 pts

Inspection Timeline

+46 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 19/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (35/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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636 BEACON ST, Boston, FL 02215

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Violation Timeline

Sep 2025

2 inspections

2 high priority

4 basic

Sep

Nov 2025

3 inspections

4 high priority

10 intermediate

4 basic

Apr 2026

3 inspections

14 high priority

14 intermediate

8 basic

Apr

Inspection History

8 records on file

8 Routine

Apr 26

Routine InspectionLatestHE_Pass

2 High

2 total2 risk factors2 corrected

85/100inspection score

−20 pts

High Priority (2)

−20 pts

590.003/3-306.11-PFood Display-Preventing Contamination by Consumers (P)Risk FactorCorrected−10
590.005/5-402.11-PBackflow Prevention (P)Risk FactorCorrected−10

Base deductions−20 pts

Risk factor bonus (2× +5)−10 pts

Corrected on-site credit (2 fixed)+10 pts

Apr 26

Routine InspectionHE_FailExt

6 High7 Med4 Basic

17 total6 risk factors15 corrected

26/100inspection score

−103 pts

High Priority (6)

−60 pts

590.005/5-402.11-PBackflow Prevention (P)Risk Factor−10
590.005/5-205.15-PSystem Maintained in Good Repair (P)Risk FactorCorrected−10
590.004/4-501.114-PManual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)Risk FactorCorrected−10
590.003/3-501.16-P1(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk FactorCorrected−10
590.003/3-501.16-P(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk FactorCorrected−10
590.003/3-306.11-PFood Display-Preventing Contamination by Consumers (P)Risk Factor−10

Intermediate (7)

−35 pts

590.002/2-501.11-PFClean-up of Vomiting and Diarrheal Events (Pf)Corrected−5
590.006/6-501.111-PFControlling Pests (Pf)Corrected−5
590.006/6-301.12-PFHand Drying Provision (Pf)Corrected−5
590.006/6-301.11-PFHandwashing Cleanser Availability (Pf)Corrected−5
590.008/8-404.11-PF(A) Ceasing Operations and Reporting (Pf)Corrected−5
590.004/4-601.11-PF(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)Corrected−5
590.003/3-603.11-PFConsumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)Corrected−5

Basic (4)

−8 pts

590.006/6-501.18-CCleaning of Plumbing Fixtures (C)Corrected−2
590.006/6-501.14-CCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)Corrected−2
590.006/6-501.11-CRepairing-Premises Structures Attachments and Fixtures-Methods (C)Corrected−2
590.006/6-201.11-CFloors Walls and Ceilings-Cleanability (C)Corrected−2

Base deductions−103 pts

Risk factor bonus (6× +5)−30 pts

Corrected on-site credit (15 fixed)+45 pts

Apr 26

Routine InspectionHE_VolClos

6 High7 Med4 Basic

17 total6 risk factors

0/100inspection score

−103 pts

High Priority (6)

−60 pts

590.005/5-402.11-PBackflow Prevention (P)Risk Factor−10
590.005/5-205.15-PSystem Maintained in Good Repair (P)Risk Factor−10
590.003/3-306.11-PFood Display-Preventing Contamination by Consumers (P)Risk Factor−10
590.004/4-501.114-PManual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)Risk Factor−10
590.003/3-501.16-P1(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk Factor−10
590.003/3-501.16-P(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk Factor−10

Intermediate (7)

−35 pts

590.002/2-501.11-PFClean-up of Vomiting and Diarrheal Events (Pf)−5
590.004/4-601.11-PF(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)−5
590.003/3-603.11-PFConsumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)−5
590.008/8-404.11-PF(A) Ceasing Operations and Reporting (Pf)−5
590.006/6-501.111-PFControlling Pests (Pf)−5
590.006/6-301.12-PFHand Drying Provision (Pf)−5
590.006/6-301.11-PFHandwashing Cleanser Availability (Pf)−5

Basic (4)

−8 pts

590.006/6-201.11-CFloors Walls and Ceilings-Cleanability (C)−2
590.006/6-501.18-CCleaning of Plumbing Fixtures (C)−2
590.006/6-501.14-CCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)−2
590.006/6-501.11-CRepairing-Premises Structures Attachments and Fixtures-Methods (C)−2

Base deductions−103 pts

Risk factor bonus (6× +5)−30 pts

Nov 25

Routine InspectionHE_Pass

1 Med

1 total1 corrected

98/100inspection score

−5 pts

Intermediate (1)

−5 pts

590.006/6-501.111-PFControlling Pests (Pf)Corrected−5

Base deductions−5 pts

Corrected on-site credit (1 fixed)+3 pts

Nov 25

Routine InspectionHE_FailExt

2 High5 Med2 Basic

9 total2 risk factors8 corrected

67/100inspection score

−49 pts

High Priority (2)

−20 pts

590.004/4-501.114-PManual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)Risk FactorCorrected−10
590.003/3-501.16-P(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk FactorCorrected−10

Intermediate (5)

−25 pts

590.002(B)/2-102.11-PF(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)Corrected−5
590.006/6-501.111-PFControlling Pests (Pf)Corrected−5
590.006/6-501.111-PFControlling Pests (Pf)−5
590.004/4-301.11-PFCooling Heating and Holding Capacities-Equipment (Pf)Corrected−5
590.003/3-501.17-PFReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)Corrected−5

Basic (2)

−4 pts

590.005/5-501.116-CCleaning Receptacles (C)Corrected−2
590.005/5-501.115-CMaintaining Refuse Areas and Enclosures (C)Corrected−2

Base deductions−49 pts

Risk factor bonus (2× +5)−10 pts

Corrected on-site credit (8 fixed)+22 pts

Nov 25

Routine InspectionHE_Fail

2 High4 Med2 Basic

8 total2 risk factors

46/100inspection score

−44 pts

High Priority (2)

−20 pts

590.004/4-501.114-PManual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)Risk Factor−10
590.003/3-501.16-P(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk Factor−10

Intermediate (4)

−20 pts

590.002(B)/2-102.11-PF(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)−5
590.004/4-301.11-PFCooling Heating and Holding Capacities-Equipment (Pf)−5
590.003/3-501.17-PFReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)−5
590.006/6-501.111-PFControlling Pests (Pf)−5

Basic (2)

−4 pts

590.005/5-501.116-CCleaning Receptacles (C)−2
590.005/5-501.115-CMaintaining Refuse Areas and Enclosures (C)−2

Base deductions−44 pts

Risk factor bonus (2× +5)−10 pts

Sep 25

Routine InspectionHE_Pass

1 High2 Basic

3 total1 risk factor3 corrected

91/100inspection score

−14 pts

High Priority (1)

−10 pts

590.005/5-402.11-PBackflow Prevention (P)Risk FactorCorrected−10

Basic (2)

−4 pts

590.006/6-101.11-CSurface Characteristics-Indoor Areas (C)Corrected−2
590.006/6-202.15-COuter Openings Protected (C)Corrected−2

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Corrected on-site credit (3 fixed)+7 pts

Sep 25

Routine InspectionHE_Fail

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

590.005/5-402.11-PBackflow Prevention (P)Risk Factor−10

Basic (2)

−4 pts

590.006/6-101.11-CSurface Characteristics-Indoor Areas (C)−2
590.006/6-202.15-COuter Openings Protected (C)−2

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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