Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Discovery Cafe last inspected?
The most recent inspection on record was on Nov 5, 2026. The result listed by Boston Inspectional Services Department was “Failed”.
Were any violations recorded at the last inspection?
Yes: 5 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
12 inspections on record, from Dec 1, 2023 to Nov 5, 2026.
Has Discovery Cafe ever been closed by the health department?
No closure appears in the 12 inspection records we hold for this business. The earliest is dated Dec 1, 2023.
The Full Inspection History
12 inspections
Inspection
Nov 5, 2026
Failed
5 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official Wording
Cleaning Procedure (P)
Inspector’s Notes
No handwashing observed. Retrain staff. Corrected on site.
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.
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
Sandwich press is heavily soiled. 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Floors with visible soils throughout. Clean floors under around and behind shelving and equipment.
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
Cutting boards obstructing warewashing area knife in service line handsink. Corrected on site.
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.
What appears to be mice droppings under shelving in back kitchen area. Clean and sanitize all affected areas. Provide an updated Integrated Pest Management pest control report upon re-inspection. The pest control report must be post dated after today’s inspection.Have your pest control operator perform a service prior to the re inspection and as many visits as necessary to provide a clean IPM pest control report with no captures no evidence of pest activity any structural voids and issues have been resolved and that sanitation is at an acceptable level. Increase the frequency of pest control visits until the situation is brought under control. Literature explaining IPM has been provided to the PIC by email.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Boston Inspectional Services Department, Nov 5, 2026 · Original Source
Inspection
Apr 8, 2026
Report filed
11 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official Wording
Cleaning Procedure (P)
Inspector’s Notes
Food employee washed hands then dried them on apron. Retrain staff. Corrected on site
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.
minorCode 590.002/2-303.11-CEmployee health and hygiene
Official Wording
Prohibition-Jewelry (C)
Inspector’s Notes
Food employee observed making sandwiches with a dangling bracelet. Instructed to remove.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Sliced ham 49F tomatoes 52F. Product cut within the hour placed indirectly on ice for lunch service and willl be moved into alternative refrigerator holding at 38F.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Reach in cooler with flip top 50F. Repair. PIC to transfer TCS foods to another unit holding at 38F. TCS foods in unit out of temperature within hour.
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.
Flat top griddle in use to cook grease emanating foods no hood. Install commercial vent hood or remove griddle.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Floors with visible soils near baseboards at cashier area on floors under equipment at service line. 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.
minorCode 590.006/6-202.12-CEmployee health and hygiene
Official Wording
Heating Ventilation Air Conditioning System Vents (C)
Inspector’s Notes
HVAC vents with visible soils and grease buildup in back area. Clean to remove.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Mice droppings on floors near cash register. Clean and sanitize all affected areas. Provide updated IPM pest control report upon re inspection.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Boston Inspectional Services Department, Apr 8, 2026 · Original Source
Inspection
Apr 1, 2026
Failed
11 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official Wording
Cleaning Procedure (P)
Inspector’s Notes
Food employee washed hands then dried them on apron. Retrain staff. Corrected on site
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.
minorCode 590.002/2-303.11-CEmployee health and hygiene
Official Wording
Prohibition-Jewelry (C)
Inspector’s Notes
Food employee observed making sandwiches with a dangling bracelet. Instructed to remove.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Sliced ham 49F tomatoes 52F. Product cut within the hour placed indirectly on ice for lunch service and willl be moved into alternative refrigerator holding at 38F.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Reach in cooler with flip top 50F. Repair. PIC to transfer TCS foods to another unit holding at 38F. TCS foods in unit out of temperature within hour.
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.
Flat top griddle in use to cook grease emanating foods no hood. Install commercial vent hood or remove griddle.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Floors with visible soils near baseboards at cashier area on floors under equipment at service line. 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.
minorCode 590.006/6-202.12-CEmployee health and hygiene
Official Wording
Heating Ventilation Air Conditioning System Vents (C)
Inspector’s Notes
HVAC vents with visible soils and grease buildup in back area. Clean to remove.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Mice droppings on floors near cash register. Clean and sanitize all affected areas. Provide updated IPM pest control report upon re inspection.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Boston Inspectional Services Department, Apr 1, 2026 · Original Source
Inspection
Sep 18, 2025
Passed
6 recorded violations
minorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Items stored on top of ice machine
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
majorCode 590.003/3-602.11-PFFood source and labeling
Official Wording
Food Labels (Pf)
Inspector’s Notes
Prepackaged muffins brownies cookies other bake goods fruit cups yogurt with fruit are not properly labeled (Customer self service)
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
No test kit for 3 bay sink
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Dust and debris build up on ceiling attachments light fixtures vents and tiles throughout Build up soils and splashings on walls and attachments throughout
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Rust on ceiling vents in back prep/ware washing areas Rust on exterior of grease trap/dirty cloth lining top of grease trap
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, Sep 18, 2025 · Original Source
Inspection
Sep 3, 2025
Hearing scheduled
8 recorded violations
minorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Items stored on top of ice machine
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
majorCode 590.003/3-602.11-PFFood source and labeling
Official Wording
Food Labels (Pf)
Inspector’s Notes
Prepackaged muffins brownies cookies other bake goods fruit cups yogurt with fruit are not properly labeled (Customer self service)
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
No test kit for 3 bay sink
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Dust and debris build up on ceiling attachments light fixtures vents and tiles throughout Build up soils and splashings on walls and attachments throughout
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.
No hand soap at both hand sinks on prep line and rear ware washing/prep area Corrected on site by PIC
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Rust on ceiling vents in back prep/ware washing areas Rust on exterior of grease trap/dirty cloth lining top of grease trap
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, Sep 3, 2025 · Original Source
Inspection
Aug 19, 2025
Failed
8 recorded violations
minorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Items stored on top of ice machine
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
majorCode 590.003/3-602.11-PFFood source and labeling
Official Wording
Food Labels (Pf)
Inspector’s Notes
Prepackaged muffins brownies cookies other bake goods fruit cups yogurt with fruit are not properly labeled (Customer self service)
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
No test kit for 3 bay sink
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Dust and debris build up on ceiling attachments light fixtures vents and tiles throughout Build up soils and splashings on walls and attachments throughout
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.
No hand soap at both hand sinks on prep line and rear ware washing/prep area Corrected on site by PIC
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Rust on ceiling vents in back prep/ware washing areas Rust on exterior of grease trap/dirty cloth lining top of grease trap
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, Aug 19, 2025 · Original Source
Inspection
Jan 29, 2025
Passed
5 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
Items in the open top deli unit reading 50-55F for 50-60 min.(stuffing 55F roasted veg 53F Sliced red onions 55F).Maintain cold holding 41F or below PIC removing to cool/hold 41F or below Discussed cold holding with the PIC
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.
There is evidence of mouse activity(droppings).Provide a full IPM report upon re-inspection Clean /sanitize all affected locations
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Repair the hole in the wall behind the kitchen door.
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official Wording
Cleaning Floors Dustless Methods (C)
Inspector’s Notes
Clean the floors under the 3 bay sink and in the mop closet to remove soils & evidnce of mouse droppings.
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 29, 2025 · Original Source
Inspection
Jan 14, 2025
Failed
5 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
Items in the open top deli unit reading 50-55F for 50-60 min.(stuffing 55F roasted veg 53F Sliced red onions 55F).Maintain cold holding 41F or below PIC removing to cool/hold 41F or below Discussed cold holding with the PIC
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.
There is evidence of mouse activity(droppings).Provide a full IPM report upon re-inspection Clean /sanitize all affected locations
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Repair the hole in the wall behind the kitchen door.
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official Wording
Cleaning Floors Dustless Methods (C)
Inspector’s Notes
Clean the floors under the 3 bay sink and in the mop closet to remove soils & evidnce of mouse droppings.
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 14, 2025 · Original Source
Inspection
Jun 27, 2024
Report filed
4 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 written procedures and kit for responding to the clean up of vomiting and diarrheal events I provided and reviewed the written procedures and what the kit must contain with PIC during inspection
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Rust on ceiling fixtures vents tiles etc. in ware washing/rear prep Chipped paint on grease trap Missing ceiling tiles throughout customer area/refrigeration units/baked goods and coffee area
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Sandwich/salad refrigeration 50 F Cheese 54 F Cut tomatoes 56 F PIC started to taking corrective action during inspection
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Lights and ceililng fixtures dusty - Customer refrigeration units coffee and baked goods areas Ceiling tiles and fixtures soiled in prep/ware washing areas
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, Jun 27, 2024 · Original Source
Inspection
Jun 13, 2024
Failed (extension granted)
15 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping cloths not stored in a sanitizing solution prep/ware washing
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.
No food prep sink Per PIC the lettuce is washed in the 3 bay sink All produce are prewashed prior at commissary - Per PIC (06-13-24)
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Lights and ceililng fixtures dusty - Customer refrigeration units coffee and baked goods areas Ceiling tiles and fixtures soiled in prep/ware washing areas
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.
No signage posted at hand sinks reminding employees to wash hands at both hand sinks (I provided signage via email during inspection)
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 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Food handlers not wearing hair restraints
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No written procedures and kit for responding to the clean up of vomiting and diarrheal events I provided and reviewed the written procedures and what the kit must contain with PIC during inspection
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Sandwich/salad refrigeration 50 F Cheese 54 F Cut tomatoes 56 F PIC started to taking corrective action during inspection
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
Pre package for Customer Grab and Go not labeled Baked goods Cold holding foods in glass 3 door refrigeration unit
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.
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.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Rust on ceiling fixtures vents tiles etc. in ware washing/rear prep Chipped paint on grease trap Missing ceiling tiles throughout customer area/refrigeration units/baked goods and coffee area
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.
No proof that the certified food protection manager is trained in allergen awareness No allergen notice posted (provided via email during inspection) No allergen poster posted (provided via email during inspection)
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping cloths not stored in a sanitizing solution prep/ware washing
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.
No food prep sink Per PIC the lettuce is washed in the 3 bay sink
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Sandwich/salad refrigeration 50 F Cheese 54 F Cut tomatoes 56 F PIC started to taking corrective action during inspection
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
Pre package for Customer Grab and Go not labeled Baked goods Cold holding foods in glass 3 door refrigeration unit
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.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Lights and ceililng fixtures dusty - Customer refrigeration units coffee and baked goods areas Ceiling tiles and fixtures soiled in prep/ware washing areas
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.
No signage posted at hand sinks reminding employees to wash hands at both hand sinks (I provided signage via email during inspection)
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 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Food handlers not wearing hair restraints
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No written procedures and kit for responding to the clean up of vomiting and diarrheal events I provided and reviewed the written procedures and what the kit must contain with PIC during inspection
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.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Rust on ceiling fixtures vents tiles etc. in ware washing/rear prep Chipped paint on grease trap Missing ceiling tiles throughout customer area/refrigeration units/baked goods and coffee area
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.
No proof that the certified food protection manager is trained in allergen awareness No allergen notice posted (provided via email during inspection) No allergen poster posted (provided via email during inspection)
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Jun 6, 2024 · Original Source
Inspection
Dec 1, 2023
Report filed
1 recorded violation
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official Wording
Cleaning Floors Dustless Methods (C)
Inspector’s Notes
Clean the floor behind the prep station to remove food debris & soils.
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.