SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Aloft Boston Seaport Hotel Refuel last inspected?
The most recent inspection on record was on Aug 13, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
9 inspections on record, from Jun 6, 2024 to Aug 13, 2026.
Has Aloft Boston Seaport Hotel Refuel ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated Jun 6, 2024.
The Full Inspection History
9 inspections
Inspection
Aug 13, 2026
Passed
2 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Observed food debris inside upright 2 door freezer. Clean to remove all debris.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Observed knives stored inside handsink. Discussed with PIC to maintain handsinks clear and accessible for handwashing only. COS
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Boston Inspectional Services Department, Aug 13, 2026 · Original Source
Inspection
Aug 5, 2026
Failed
2 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Observed food debris inside upright 2 door freezer. Clean to remove all debris.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Observed knives stored inside handsink. Discussed with PIC to maintain handsinks clear and accessible for handwashing only. COS
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Boston Inspectional Services Department, Aug 5, 2026 · Original Source
Inspection
Feb 6, 2026
Passed
2 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed Egg bites stored inside walk in cooler @ 48F. Discussed with PIC to maintain cold holding of food items stored @ 41F or below. COS
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Observed microwave with soils / spills. Clean to remove all soils and spills
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, Feb 6, 2026 · Original Source
Inspection
Jan 28, 2026
Failed
2 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed Egg bites stored inside walk in cooler @ 48F. Discussed with PIC to maintain cold holding of food items stored @ 41F or below. COS
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Observed microwave with soils / spills. Clean to remove all soils and spills
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 28, 2026 · Original Source
Inspection
Sep 2, 2025
Report filed
1 recorded violation
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official Wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
Oberved ice build up and food soils in the stand up freezer. Clean to remove
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, Sep 2, 2025 · Original Source
Inspection
Mar 18, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 18, 2025 · Original Source
Inspection
Mar 11, 2025
Report filed
1 recorded violation
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Noted dust on the ceiling near the light fixtures in the retail section. Clean with frequency
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.