SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Cambria Hotel - Rooftop last inspected?
The most recent inspection on record was on Sep 14, 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?
5 inspections on record, from May 13, 2025 to Sep 14, 2026.
Has Cambria Hotel - Rooftop ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated May 13, 2025.
The Full Inspection History
5 inspections
Inspection
Sep 14, 2026
Passed
1 recorded violation
majorCode 590.003/3-603.11-PFFood temperature
Official Wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Observed no consumer advisory on menu for raw oysters & egg items Provide disclosure / reminder including asterisk for specified food items for consumers to view
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, Sep 14, 2026 · Original Source
Inspection
Sep 8, 2026
Failed
1 recorded violation
majorCode 590.003/3-603.11-PFFood temperature
Official Wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Observed no consumer advisory on menu for raw oysters & egg items Provide disclosure / reminder including asterisk for specified food items for consumers to view
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.