SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Adams B & B last inspected?
The most recent inspection on record was on Nov 6, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
11 inspections on record, from Jan 10, 2024 to Nov 6, 2026.
Has Adams B & B ever been closed by the health department?
No closure appears in the 11 inspection records we hold for this business. The earliest is dated Jan 10, 2024.
The Full Inspection History
11 inspections
Inspection
Nov 6, 2026
Passed
1 recorded violation
majorCode 590.004/4-501.112-PFFood temperature
Official Wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s Notes
Final rinse 165 F
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Boston Inspectional Services Department, Nov 6, 2026 · Original Source
Inspection
Oct 22, 2026
Failed
1 recorded violation
majorCode 590.004/4-501.112-PFFood temperature
Official Wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s Notes
Final rinse 165 F
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Boston Inspectional Services Department, Oct 22, 2026 · Original Source
Inspection
Apr 23, 2026
Report filed
3 recorded violations
minorCode 590.004/4-301.13-CWater, plumbing, and sewage
Official Wording
Drain boards (C)
Inspector’s Notes
Using cloth towel to store clean food contacts - Provide proper drain board
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Clean walls in ware washing/kitchen area
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Using carpet in ware washing/kitchen Wooden shelving in disrepair
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Apr 23, 2026 · Original Source
Inspection
Aug 19, 2025
Passed
1 recorded violation
majorCode 590.004/4-501.112-PFFood temperature
Official Wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s Notes
Final rinse on high temp dish machine 196 F IMD 176 F
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Boston Inspectional Services Department, Aug 19, 2025 · Original Source
Inspection
Aug 6, 2025
Failed
1 recorded violation
majorCode 590.004/4-501.112-PFFood temperature
Official Wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s Notes
Final rinse on high temp dish machine 196 F IMD 176 F
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Ceiling not smooth durable easily cleanable
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Ceiling not smooth durable easily cleanable
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Aug 27, 2024 · Original Source
Inspection
Feb 1, 2024
Passed
1 recorded violation
majorCode 590.004/4-302.12-PFFood temperature
Official Wording
Food Temperature Measuring Devices (Pf)
Inspector’s Notes
No food thermometer
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Boston Inspectional Services Department, Feb 1, 2024 · Original Source
Inspection
Jan 10, 2024
Failed
1 recorded violation
majorCode 590.004/4-302.12-PFFood temperature
Official Wording
Food Temperature Measuring Devices (Pf)
Inspector’s Notes
No food thermometer
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.