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 Doner last inspected?
The most recent inspection on record was on Oct 28, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
8 inspections on record, from Dec 19, 2024 to Oct 28, 2026.
Has Boston Doner ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Dec 19, 2024.
The Full Inspection History
8 inspections
Inspection
Oct 28, 2026
Passed
1 recorded violation
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
Noted prep sink has a direct connection to the sewage line.Discontinue and provide an air gap
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.
Official record from Boston Inspectional Services Department, Oct 28, 2026 · Original Source
Inspection
Oct 2, 2026
Failed (extension granted)
4 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
Noted cold holding of hummus and tomatoes at 47F.Repair maintain 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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Noted Marinara sauce in the hot holding unit recorded 97F.Reheat the sauce at 165F and hold it at 135F Minimum.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Noted Taziki sauce in the walkin without any date marking.Provide
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
Noted prep sink has a direct connection to the sewage line.Discontinue and provide an air gap
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.
Official record from Boston Inspectional Services Department, Oct 2, 2026 · Original Source
Inspection
Sep 28, 2026
Failed
4 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
Noted cold holding of hummus and tomatoes at 47F.Repair maintain 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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Noted Marinara sauce in the hot holding unit recorded 97F.Reheat the sauce at 165F and hold it at 135F Minimum.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Noted Taziki sauce in the walkin without any date marking.Provide
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
Noted prep sink has a direct connection to the sewage line.Discontinue and provide an air gap
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s Notes
Low temp dish machine recorded 0PPM with the sanitizer strip.Repair
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s Notes
Low temp dish machine recorded 0PPM with the sanitizer strip.Repair
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, Mar 6, 2026 · Original Source
Inspection
Jul 29, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 29, 2025 · Original Source
Inspection
Dec 27, 2024
Passed
3 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No Vomit clean up kit onsite supply
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s Notes
No temperature measuring device for high temp dish machine supply
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.
No drain plugs for the 3 bay sink supply for all 3 bays
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, Dec 27, 2024 · Original Source
Inspection
Dec 19, 2024
Failed
3 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No Vomit clean up kit onsite supply
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s Notes
No temperature measuring device for high temp dish machine supply
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.
No drain plugs for the 3 bay sink supply for all 3 bays
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.