Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Elements Cafe & Conference last inspected?
The most recent inspection on record was on Oct 30, 2026. The result listed by Boston Inspectional Services Department was “Failed (extension granted)”.
Were any violations recorded at the last inspection?
Yes: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
13 inspections on record, from Nov 7, 2023 to Oct 30, 2026.
Has Elements Cafe & Conference ever been closed by the health department?
No closure appears in the 13 inspection records we hold for this business. The earliest is dated Nov 7, 2023.
The Full Inspection History
13 inspections
Inspection
Oct 30, 2026
Failed (extension granted)
3 recorded violations
minorCode 590.004/4-501.11-CEquipment and utensils
Official Wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
TCS food stored on top of ice - all units are mechanical are broken - servicing line and salad bar Repair or replace all the mechanical refrigeration in these area PIC contacted the refrigeration company PIC removed all foods that were out of temperature. Also employees shall properly stored TCS food secure in ice on bottom and all four sides of containers up to rim and stored food product 1 inch below the rim of containers during inspection. New refrigeration is being installed
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Soils on floor under and behind eqipment Soils on hoods - Hood stickers have either expired are not completed by hood company Grease on ground under and around grease bin - trash storage
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.
Evidence of rodent droppings on floor under and behind equipment - Kitchen/prep/ware washing in cabinet under salad bar cabinets on back wall of serving line back wall of basement storage room and back steps to basement and dining area Reviewed most recent exterminators report with PIC - Report notes activity and structual issues 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 reinspection 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 inspection of premises including faux ceilings and issues have been resolved and that sanitation is at an acceptable 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, Oct 30, 2026 · Original Source
Inspection
Oct 16, 2026
Failed
13 recorded violations
criticalCode 590.002/2-301.11-PHandwashing
Official Wording
Clean condition-Hands and Arms (P)
Inspector’s Notes
Observed no hand washing during inspection unless employee was instructed to Wearing disposable gloves to touch multiple touch points of equipment and then ready to eat foods
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 and employees with facial hair not wearing beard 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.
Multiple Priority Priority foundation and core violation noted on inspection providing proof the the PIC is not overseeing day to day operation and employees are not trained in food safety and sanitation as it relates to their assigned duties
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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 in food prep/food dispensing/serving line/ware washing Wiping cloth buckets have detergent in them
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 Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Using milk crates for shelving in food storage area
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.
Observed food being washed in middle bay sink - There is a two bay food prep sink that shall be used Oberved food on drain board and dirty equipment surface of 3 bay sink
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
TCS food stored on top of ice - all units are mechanical are broken - servicing line and salad bar Repair or replace all the mechanical refrigeration in these area PIC contacted the refrigeration company PIC removed all foods that were out of temperature. Also employees shall properly stored TCS food secure in ice on bottom and all four sides of containers up to rim and stored food product 1 inch below the rim of containers 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.
Built up soils on all cooking/baking equipment cooking lines
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 590.004/4-903.11-C1Equipment and utensils
Official Wording
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s Notes
Food contacts - Bowls plates pots pans etc not inverted in storage and ware washing Sheet pans stored in contact with floor -Kitchen prep ware washing etc Ice buckets are not stored inverted in a rack to allow for proper drying Items stored on top of both ice machines
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Soils on floor under and behind eqipment Soils on hoods - Hood stickers have either expired are not completed by hood company Grease on ground under and around grease bin - trash storage
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.
Evidence of rodent droppings on floor under and behind equipment - Kitchen/prep/ware washing in cabinet under salad bar cabinets on back wall of serving line back wall of basement storage room and back steps to basement and dining area Reviewed most recent exterminators report with PIC - Report notes activity and structual issues 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 reinspection 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 inspection of premises including faux ceilings and issues have been resolved and that sanitation is at an acceptable 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, Oct 16, 2026 · Original Source
Inspection
Oct 13, 2026
Failed
13 recorded violations
criticalCode 590.002/2-301.11-PHandwashing
Official Wording
Clean condition-Hands and Arms (P)
Inspector’s Notes
Observed no hand washing during inspection unless employee was instructed to Wearing disposable gloves to touch multiple touch points of equipment and then ready to eat foods
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 and employees with facial hair not wearing beard 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.
Multiple Priority Priority foundation and core violation noted on inspection providing proof the the PIC is not overseeing day to day operation and employees are not trained in food safety and sanitation as it relates to their assigned duties
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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 in food prep/food dispensing/serving line/ware washing Wiping cloth buckets have detergent in them
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 Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Using milk crates for shelving in food storage area
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.
Observed food being washed in middle bay sink - There is a two bay food prep sink that shall be used Oberved food on drain board and dirty equipment surface of 3 bay sink
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
TCS food stored on top of ice - all units are mechanical are broken - servicing line and salad bar Repair or replace all the mechanical refrigeration in these area Cold holding temps in these areas Cheese 48 F 52 F 59 F Arugula 46 F Sliced tomatoes 47 F 49 F Lettuce 55 F 59 F Spinach 49 F PIC contact refrigeration company PIC removed all foods that were out of temperature. Also had employees properly stored TCS food secure in ice on bottom and all four sides of containers up to rim and stored food product 1 inch below the rim of containers 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.
Built up soils on all cooking/baking equipment cooking lines
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 590.004/4-903.11-C1Equipment and utensils
Official Wording
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s Notes
Food contacts - Bowls plates pots pans etc not inverted in storage and ware washing Sheet pans stored in contact with floor -Kitchen prep ware washing etc Ice buckets are not stored inverted in a rack to allow for proper drying Items stored on top of both ice machines
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Soils on floor under and behind eqipment Soils on hoods - Hood stickers have either expired are not completed by hood company Grease on ground under and around grease bin - trash storage
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.
Evidence of rodent droppings on floor under and behind equipment - Kitchen/prep/ware washing in cabinet under salad bar cabinets on back wall of serving line back wall of basement storage room and back steps to basement and dining area Reviewed most recent exterminators report with PIC - Report notes activity and structual issues 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 reinspection 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 inspection of premises including faux ceilings and issues have been resolved and that sanitation is at an acceptable 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, Oct 13, 2026 · Original Source
Inspection
Feb 3, 2026
Report filed
1 recorded violation
minorCode 590.006/6-501.11-CFacility maintenance
Official Wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Broken floor tiles - Basement Tape affixed to shelving
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 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping cloths not stored in sanitizing solutions between uses - Kitchen/prep/ware washing/serving line per code
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 Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Open foods not stored in food grade covered containers once open - Basement storage
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
Cut tomatoes (on ice) 46 F and 50 F Cheese (on ice and above fill line 47 F (provided proper refrigeration and storage for all TCS foods) Salad bar Spinach 45 F Chicken 45 F
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
Prewrapped foods for customer self service not labeld per code
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 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Food soils on food containers in storage area - basement
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.
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 590.005/5-501.116-CCleaning and sanitizing
Official Wording
Cleaning Receptacles (C)
Inspector’s Notes
Soils on exterior and interior of trash and grease bins on dock area
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
Rodent dropping on wall ledge behind food storage in basement dry storage room - Clean walls and all attachments
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.
Rodent dropping on wall ledge behind food storage in basement dry storage room Provide full extermination and IPM report prior to reinspection
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
Walls in basement storage areas in disrepair (storage room) Yellow tape affixed on wire shelving (storage room)
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 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping cloths not stored in sanitizing solutions between uses - Kitchen/prep/ware washing/serving line per code
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 Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Open foods not stored in food grade covered containers once open - Basement storage
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
Cut tomatoes (on ice) 46 F and 50 F Cheese (on ice and above fill line 47 F (provided proper refrigeration and storage for all TCS foods) Salad bar Spinach 45 F Chicken 45 F
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
Prewrapped foods for customer self service not labeld per code
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 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Food soils on food containers in storage area - basement
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.
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 590.005/5-501.116-CCleaning and sanitizing
Official Wording
Cleaning Receptacles (C)
Inspector’s Notes
Soils on exterior and interior of trash and grease bins on dock area
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
Rodent dropping on wall ledge behind food storage in basement dry storage room - Clean walls and all attachments
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.
Rodent dropping on wall ledge behind food storage in basement dry storage room Provide full extermination and IPM report prior to reinspection
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
Walls in basement storage areas in disrepair
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 2, 2025 · Original Source
Inspection
Mar 7, 2025
Report filed
2 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean the interiors of the fryers to remove soils. (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 590.006/6-501.13-CCleaning and sanitizing
Official Wording
Cleaning Floors Dustless Methods (C)
Inspector’s Notes
Clean the floor behind the cook line stove to remove debris. (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.
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
Chicken 46 F 51 F Kale 60 F
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 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean exterior of bulk food containers
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
No indirect plumbing on 2 bay food prep sink Variance granted for indirect plumbing at 2 bay food prep sink
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.
Remove all unused and unnecessary articles from loading dock
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Repair walls at hand sink in Coffee shop
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.
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
Chicken 46 F 51 F Kale 60 F
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 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean exterior of bulk food containers
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
No indirect plumbing on 2 bay food prep sink
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.
Remove all unused and unnecessary articles from loading dock
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Repair walls at hand sink in Coffee shop
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, Oct 18, 2024 · Original Source
Inspection
Feb 16, 2024
Report filed
8 recorded violations
majorCode 590.003/3-602.11-PFFood source and labeling
Official Wording
Food Labels (Pf)
Inspector’s Notes
Prepacked "Grab and Go" foods (rolls and baked goods) not labeled
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.
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official Wording
Cleaning Procedure (P)
Inspector’s Notes
Observed food handler handling raw fish and resuming duties by touching refrigeration handles and food container wearing the same gloves - Employee did not remove single use gloves and washing hands. PIC had employee take corrective action
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.
Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)
Inspector’s Notes
Salad bar Mixed greens (not being stored under refrigeration) 57 F Deli (Sandwich prep) Chicken salad 49 F
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Packaged sushi missing disclosure on consumer advisory
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
Observed 3 hand washing facilities blocked - PIC took corrective action during inspection Observied employee using hand sink to rinse equipment/Dish bruches at hand sink - PIC took corrective action 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 590.005/5-501.116-CCleaning and sanitizing
Official Wording
Cleaning Receptacles (C)
Inspector’s Notes
Grease bin loading dock have built up 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Soils on ceiling in main prep area
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
Missing and stained ceiling tiles in basement storage and stair way
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, Feb 16, 2024 · Original Source
Inspection
Feb 2, 2024
Failed
8 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official Wording
Cleaning Procedure (P)
Inspector’s Notes
Observed food handler handling raw fish and resuming duties by touching refrigeration handles and food container wearing the same gloves - Employee did not remove single use gloves and washing hands. PIC had employee take corrective action
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.
Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)
Inspector’s Notes
Salad bar Mixed greens (not being stored under refrigeration) 57 F Deli (Sandwich prep) Chicken salad 49 F
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
Prepacked "Grab and Go" foods (rolls and baked goods) not labeled
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Packaged sushi missing disclosure on consumer advisory
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
Observed 3 hand washing facilities blocked - PIC took corrective action during inspection Observied employee using hand sink to rinse equipment/Dish bruches at hand sink - PIC took corrective action 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 590.005/5-501.116-CCleaning and sanitizing
Official Wording
Cleaning Receptacles (C)
Inspector’s Notes
Grease bin and totes at loading dock have built up 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Soils on ceiling in main prep area
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
Missing and stained ceiling tiles in basement storage and stair way
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, Feb 2, 2024 · Original Source
Inspection
Nov 13, 2023
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
Hood sticker(yellow) observed expired on 10.2.23.Provide a proper cleaning from a licensed company.Post new sticker PIC stating an appt is scheduled for 11.12.23
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 13, 2023 · Original Source
Inspection
Nov 7, 2023
Failed
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
Hood sticker(yellow) observed expired on 10.2.23.Provide a proper cleaning from a licensed company.Post new sticker PIC stating an appt is scheduled for 11.12.23
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.