ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Al's South Street Cafe last inspected?
The most recent inspection on record was on Jan 27, 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?
10 inspections on record, from Sep 13, 2024 to Jan 27, 2026.
Has Al's South Street Cafe ever been closed by the health department?
No closure appears in the 10 inspection records we hold for this business. The earliest is dated Sep 13, 2024.
The Full Inspection History
10 inspections
Inspection
Jan 27, 2026
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
The hood sticker has expired on 12.24.25.Provide a proper hood cleaning from a licensed company.Post new sticker. (PIC stating appt is on 1.16.26) Appt has been re-scheduled per PIC to 1/21/26
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.
Official record from Boston Inspectional Services Department, Jan 27, 2026 · Original Source
Inspection
Jan 20, 2026
Failed (extension granted)
2 recorded violations
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
The hood sticker has expired on 12.24.25.Provide a proper hood cleaning from a licensed company.Post new sticker. (PIC stating appt is on 1.16.26) Appt has been re-scheduled per PIC to 1/21/26
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.
Official record from Boston Inspectional Services Department, Jan 20, 2026 · Original Source
Inspection
Jan 12, 2026
Hearing scheduled
4 recorded violations
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
The hood sticker has expired on 12.24.25.Provide a proper hood cleaning from a licensed company.Post new sticker. (PIC stating appt is on 1.16.26)
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.
Quats sanitizer reading over 500PPM from the auto dispenser.Repair (PIC to manuelly set up sanitizer)
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
The hood sticker has expired on 12.24.25.Provide a proper hood cleaning from a licensed company.Post new sticker. (PIC stating appt is on 1.16.26)
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.
Quats sanitizer reading over 500PPM from the auto dispenser.Repair (PIC to manuelly set up sanitizer)
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Official record from Boston Inspectional Services Department, Jan 5, 2026 · Original Source
Inspection
Oct 17, 2025
Passed
6 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Allergy certificate observed expired. Update.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Box of lettuce observed stored on top of mop bucket. Corrected on site.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Missing light sheild in grill area. Provide light sheild.
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, Oct 17, 2025 · Original Source
Inspection
Oct 7, 2025
Failed
6 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Allergy certificate observed expired. Update.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Box of lettuce observed stored on top of mop bucket. Corrected on site.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Missing light sheild in grill area. Provide light sheild.
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, Oct 7, 2025 · Original Source
Inspection
Feb 4, 2025
Passed
3 recorded violations
minorCode 590.003/3-501.13-CFood temperature
Official Wording
Thawing (C)
Inspector’s Notes
Raw steak meat observed thawing in ambient air. Place under refrigeration to thaw under temperature control. Corrected on site.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Grilled chicken under the hot holding unit at 110F. Place in hot holding ti maintain temperature. Corrected. Hold hot items 135F or above.
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 4, 2025 · Original Source
Inspection
Jan 28, 2025
Failed
3 recorded violations
minorCode 590.003/3-501.13-CFood temperature
Official Wording
Thawing (C)
Inspector’s Notes
Raw steak meat observed thawing in ambient air. Place under refrigeration to thaw under temperature control. Corrected on site.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Grilled chicken under the hot holding unit at 110F. Place in hot holding ti maintain temperature. Corrected. Hold hot items 135F or above.
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.