ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Ashburton Cafe last inspected?
The most recent inspection on record was on Nov 9, 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 Nov 27, 2023 to Nov 9, 2026.
Has Ashburton Cafe ever been closed by the health department?
No closure appears in the 11 inspection records we hold for this business. The earliest is dated Nov 27, 2023.
The Full Inspection History
11 inspections
Inspection
Nov 9, 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
Noted hood sticker expired.Service and update the sticker. Hood filters with heavy grease build up.Clean
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, Nov 9, 2026 · Original Source
Inspection
Nov 2, 2026
Failed (extension granted)
5 recorded violations
majorCode 590.004/4-501.112-PFFood temperature
Official Wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s Notes
Noted rinse temp at 170F on the gauge.Repair minimum 180F
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Reapir the faucet on the hand sink near the flat top grill area.
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.
Provide a hand washing sign on the hand sink in the kitchen near the walkin refrigerator
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Noted hood sticker expired.Service and update the sticker. Hood filters with heavy grease build up.Clean
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, Nov 2, 2026 · Original Source
Inspection
Oct 26, 2026
Failed
5 recorded violations
majorCode 590.004/4-501.112-PFFood temperature
Official Wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s Notes
Noted rinse temp at 170F on the gauge.Repair minimum 180F
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Reapir the faucet on the hand sink near the flat top grill area.
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.
Provide a hand washing sign on the hand sink in the kitchen near the walkin refrigerator
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Noted hood sticker expired.Service and update the sticker. Hood filters with heavy grease build up.Clean
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, Oct 26, 2026 · Original Source
Inspection
Jan 28, 2026
Passed
3 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
Diced tomatoes on the cookline recorded 44.5F and Parfait Yogurt at Grab and go 44F.Monitor and as discussed with the PIC to chill the product before storing for service
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 590.003/3-602.11-PFFood source and labeling
Official Wording
Food Labels (Pf)
Inspector’s Notes
Noted several food products at grab and go without proper labelling requirements.Provide
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Hand washing sink in the dish room blocked by a mop bucket .Remove and provide easy access to the hand sink
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, Jan 28, 2026 · Original Source
Inspection
Jan 21, 2026
Failed
3 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
Diced tomatoes on the cookline recorded 44.5F and Parfait Yogurt at Grab and go 44F.Monitor and as discussed with the PIC to chill the product before storing for service
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 590.003/3-602.11-PFFood source and labeling
Official Wording
Food Labels (Pf)
Inspector’s Notes
Noted several food products at grab and go without proper labelling requirements.Provide
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Hand washing sink in the dish room blocked by a mop bucket .Remove and provide easy access to the hand sink
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, Jan 21, 2026 · Original Source
Inspection
Nov 21, 2025
Passed
1 recorded violation
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
Cut chicken and Pasta @ salad Bar @ 50f ensure proper cold hold of 41f or below
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 21, 2025 · Original Source
Inspection
Nov 12, 2025
Failed
1 recorded violation
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
Cut chicken and Pasta @ salad Bar @ 50f ensure proper cold hold of 41f or below
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.