Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Flour Bakery & Cafe last inspected?
The most recent inspection on record was on Sep 1, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Jan 21, 2026 to Sep 1, 2026.
Has Flour Bakery & Cafe ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jan 21, 2026.
The Full Inspection History
3 inspections
Inspection
Sep 1, 2026
Passed
2 recorded violations
criticalCode 590.003/3-403.11-PFood temperature
Official Wording
Reheating for Hot Holding (P)
Inspector’s Notes
Poached egg hot holding at 112F. PIC stated eggs are cooked cooled and then reheated for hot holding with hot water. All cooked foods must be reheated to 165F for hot holding above 135F. Review reheating process.
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
Prepared grab & go items with QR codes but not complete ingredient information. Provide labels with ingredients.
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.
Official record from Boston Inspectional Services Department, Sep 1, 2026 · Original Source
Inspection
Aug 25, 2026
Failed
2 recorded violations
criticalCode 590.003/3-403.11-PFood temperature
Official Wording
Reheating for Hot Holding (P)
Inspector’s Notes
Poached egg hot holding at 112F. PIC stated eggs are cooked cooled and then reheated for hot holding with hot water. All cooked foods must be reheated to 165F for hot holding above 135F. Review reheating process.
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
Prepared grab & go items with QR codes but not complete ingredient information. Provide labels with ingredients.
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.