Inspection
Oct 16, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 16, 2026 · Original Source
Eating & Drinking · Boston, MA
Boston Back Bay Hilton-Employee Cafeteria
40 Dalton St
Last inspected Oct 16, 2026 · View Map ↗ · Compare ↗
Passed
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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
- When was Boston Back Bay Hilton-Employee Cafeteria last inspected?
- The most recent inspection on record was on Oct 16, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 5 inspections on record, from Jan 6, 2025 to Oct 16, 2026.
- Has Boston Back Bay Hilton-Employee Cafeteria ever been closed by the health department?
- No closure appears in the 5 inspection records we hold for this business. The earliest is dated Jan 6, 2025.
The Full Inspection History
5 inspectionsInspection
Mar 23, 2026
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 melon 50F. Product cut within the hour cooled to below 41F on ice.
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.
More about food kept at an unsafe temperatureOfficial record from Boston Inspectional Services Department, Mar 23, 2026 · Original Source
Inspection
Mar 13, 2026
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 melon 50F. Product cut within the hour cooled to below 41F on ice.
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.
More about food kept at an unsafe temperatureOfficial record from Boston Inspectional Services Department, Mar 13, 2026 · Original Source
Inspection
Sep 9, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 9, 2025 · Original Source
Inspection
Jan 6, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 6, 2025 · Original Source