Eating & Drinking · Boston, MA

Hotel Aka Back Bay-Hotel

Name: Hotel Aka Back Bay-Hotel
Address: 154 Berkeley St, Boston, MA

154 Berkeley St

Last inspected Nov 4, 2026 · View Map ↗ · Compare ↗

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Hotel Aka Back Bay-Hotel last inspected?: The most recent inspection on record was on Nov 4, 2026. The result listed by Boston Inspectional Services Department was “Failed”.
Were any violations recorded at the last inspection?: Yes: 4 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 10 inspections on record, from Oct 12, 2023 to Nov 4, 2026.
Has Hotel Aka Back Bay-Hotel ever been closed by the health department?: No closure appears in the 10 inspection records we hold for this business. The earliest is dated Oct 12, 2023.

The Full Inspection History

10 inspections

Inspection

Nov 4, 2026

Failed

4 recorded violations

majorCode 590.003/3-302.15-PFOther

Official Wording

Washing Fruits and Vegetables (Pf)

Inspector’s Notes

Vegetable wash not registering. Repair.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 590.004/4-602.13-CCleaning and sanitizing

Official Wording

Nonfood Contact Surfaces (C)

Inspector’s Notes

Walls behind cookline with soils HVAC vent and ceiling above warewashing area with dust and soils 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.

More about cleaning or sanitizing problems

minorCode 590.006/6-102.11-COther

Official Wording

Surface Characteristics-Outdoor Areas (C)

Inspector’s Notes

Missing paint on walls and celings of both walkin coolers. Clean and resurface.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 590.009(E)Other

Official Wording

Anti-Choking

Inspector’s Notes

590.011 No choke save certificate posted. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Nov 4, 2026 · Original Source

Inspection

Apr 28, 2026

Report filed

3 recorded violations

minorCode 590.004/4-501.15-CCleaning and sanitizing

Official Wording

Warewashing Machines Manufacturers’ Operating Instructions (C)

Inspector’s Notes

High temperature dish machine is down at the time of inspection eco lab is currently on site making repairs Eco Lab rep states unsure of when unit will be fully repaired. Will verify upon re inspection. In the meantime there is alternative means to sanitize equipment at the three bay sink using quats sanitizer @ 200PPM. low temp Bar glass washer also available @ 50PPM.

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.

More about cleaning or sanitizing problems

minorCode 590.005/5-205.15-CFacility maintenance

Official Wording

System Maintained in Good Repair (C)

Inspector’s Notes

Also the vegetable wash dispenser is located at the rinse bay of the warewashing area and needs to be relocated to the designated two bay prep sink in rear of kicthen with indirect waste drain. Scheduled to be moved by eco lab.

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.

More about building upkeep issues

minorCode 590.009(E)Other

Official Wording

Anti-Choking

Inspector’s Notes

No choke save certificate available on staff at the time of inspection. Provide. Class has been scheduled. 590.011 Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Apr 28, 2026 · Original Source

Inspection

Apr 21, 2026

Failed

3 recorded violations

majorCode 590.003/3-302.15-PFOther

Official Wording

Washing Fruits and Vegetables (Pf)

Inspector’s Notes

Vegetable wash generator with no test kit available. Provide. Also the vegetable wash dispenser is located at the rinse bay of the warewashing area and needs to be relocated to the designated two bay prep sink in rear of kicthen with indirect waste drain.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 590.004/4-501.15-CCleaning and sanitizing

Official Wording

Warewashing Machines Manufacturers’ Operating Instructions (C)

Inspector’s Notes

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.

More about cleaning or sanitizing problems

minorCode 590.009(E)Other

Official Wording

Anti-Choking

Inspector’s Notes

No choke save certificate available on staff at the time of inspection. Provide. 590.011 Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Apr 21, 2026 · Original Source

Inspection

Aug 28, 2025

Passed

1 recorded violation

minorCode 590.004/4-501.11-CEquipment and utensils

Official Wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s Notes

The 2 drawer refrigeration unit under the charbroiler station is reading 54F.Repair Maintain cold holding 41F or below Unit to remain empty-monitor temp Upon re-inspection Parts are ordered

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.

More about equipment or utensil issues

Official record from Boston Inspectional Services Department, Aug 28, 2025 · Original Source

Inspection

Aug 11, 2025

Failed (extension granted)

7 recorded violations

majorCode 590.003/3-203.12-PFFacility maintenance

Official Wording

Shell stock Maintaining Identification (Pf)

Inspector’s Notes

Shell tags stored improperly.Maintain shell tag storage in chronological order for 90 days with datemarking of last served or sold.

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.

More about building upkeep issues

minorCode 590.003/3-305.11-CContamination

Official Wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s Notes

Elevate all items in the walkin freezer at least 6 inches off the ground.

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.

More about food not protected from contamination

majorCode 590.004/4-501.112-PFFood temperature

Official Wording

Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)

Inspector’s Notes

High temp dish machine rinse temp reading 120-131F.Repair Maintain rinse temp 180-194F or per manufactures instructions. Wash temp 160F Disk reading 151F 3 bay sink & alternate machine available for use

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.

More about food kept at an unsafe temperature

minorCode 590.004/4-501.11-CEquipment and utensils

Official Wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s Notes

The 2 drawer refrigeration unit under the charbroiler station is reading 54F.Repair Maintain cold holding 41F or below Unit to remain empty-monitor temp Upon re-inspection Parts are ordered

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.

More about equipment or utensil issues

minorCode 590.004/4-602.13-CCleaning and sanitizing

Official Wording

Nonfood Contact Surfaces (C)

Inspector’s Notes

Clean the interior shelving units to remove soils & food debris Clean the interiors of the fryer cabinets to remove built up grease--Cook line

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.

More about cleaning or sanitizing problems

minorCode 590.006/6-101.11-COther

Official Wording

Surface Characteristics-Indoor Areas (C)

Inspector’s Notes

The floor tiles in front of the fryer units were observed damaged & loose.Repair tiles regrout as needed

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 590.006/6-501.114-CFacility maintenance

Official Wording

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s Notes

Secure all CO2 tanks

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.

More about building upkeep issues

Official record from Boston Inspectional Services Department, Aug 11, 2025 · Original Source

Inspection

Jul 31, 2025

Failed

7 recorded violations

majorCode 590.003/3-203.12-PFFacility maintenance

Official Wording

Shell stock Maintaining Identification (Pf)

Inspector’s Notes

Shell tags stored improperly.Maintain shell tag storage in chronological order for 90 days with datemarking of last served or sold.

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.

More about building upkeep issues

minorCode 590.003/3-305.11-CContamination

Official Wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s Notes

Elevate all items in the walkin freezer at least 6 inches off the ground.

In Plain English

More about food not protected from contamination

majorCode 590.004/4-501.112-PFFood temperature

Official Wording

Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)

Inspector’s Notes

In Plain English

More about food kept at an unsafe temperature

minorCode 590.004/4-501.11-CEquipment and utensils

Official Wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s Notes

The 2 drawer refrigeration unit under the charbroiler station is reading 54F.Repair Maintain cold holding 41F or below Unit to remain empty-monitor temp

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.

More about equipment or utensil issues

minorCode 590.004/4-602.13-CCleaning and sanitizing

Official Wording

Nonfood Contact Surfaces (C)

Inspector’s Notes

Clean the interior shelving units to remove soils & food debris Clean the interiors of the fryer cabinets to remove built up grease--Cook line

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.

More about cleaning or sanitizing problems

minorCode 590.006/6-101.11-COther

Official Wording

Surface Characteristics-Indoor Areas (C)

Inspector’s Notes

The floor tiles in front of the fryer units were observed damaged & loose.Repair tiles regrout as needed

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 590.006/6-501.114-CFacility maintenance

Official Wording

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s Notes

Secure all CO2 tanks

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.

More about building upkeep issues

Official record from Boston Inspectional Services Department, Jul 31, 2025 · Original Source

Inspection

Aug 14, 2024

Passed

4 recorded violations

majorCode 590.004/4-501.112-PFFood temperature

Official Wording

Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)

Inspector’s Notes

The high temp dish machine rinse guage is not functioning properly(reading 120F) Disk reading 152F Discontinue using the machine provide repairs as needed PIC calling for service Alternate machine & 3 bay sink available

In Plain English

More about food kept at an unsafe temperature

minorCode 590.004/4-502.11-CFood temperature

Official Wording

(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)

Inspector’s Notes

High temp dish machine rinse guage not moving past 120F.Repair/replace Maintain the rinse temp between 180-194F

In Plain English

More about food kept at an unsafe temperature

criticalCode 590.005/5-202.13-PWater, plumbing, and sewage

Official Wording

Backflow Prevention Air Gap (P)

Inspector’s Notes

The prep sinks were observed missing air gaps.Provide the proper air gaps at both prep sink locations.

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.

More about water, plumbing, or sewage problems

notedCode L1Other

Official Wording

No wording provided in the official record.

Inspector’s Notes

Provide a choke safe employee on site Post current certificate.

In Plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Boston Inspectional Services Department, Aug 14, 2024 · Original Source

Inspection

Aug 2, 2024

Failed

4 recorded violations

majorCode 590.004/4-501.112-PFFood temperature

Official Wording

Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)

Inspector’s Notes

In Plain English

More about food kept at an unsafe temperature

minorCode 590.004/4-502.11-CFood temperature

Official Wording

(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)

Inspector’s Notes

High temp dish machine rinse guage not moving past 120F.Repair/replace Maintain the rinse temp between 180-194F

In Plain English

More about food kept at an unsafe temperature

criticalCode 590.005/5-202.13-PWater, plumbing, and sewage

Official Wording

Backflow Prevention Air Gap (P)

Inspector’s Notes

The prep sinks were observed missing air gaps.Provide the proper air gaps at both prep sink locations.

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.

More about water, plumbing, or sewage problems

notedCode L1Other

Official Wording

No wording provided in the official record.

Inspector’s Notes

Provide a choke safe employee on site Post current certificate.

In Plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Boston Inspectional Services Department, Aug 2, 2024 · Original Source

Inspection

Oct 19, 2023

Passed

5 recorded violations

minorCode 590.003/3-302.12-COther

Official Wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s Notes

Squeeze bottles observed without labels. Provide.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode 590.003/3-501.16-P1Food temperature

Official Wording

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s Notes

Fried fish in employee cafe at 97F. Person in charge discarded.

In Plain English

More about food kept at an unsafe temperature

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

Ice machine obsevred with soils. 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.

More about cleaning or sanitizing problems

minorCode 590.004/4-602.13-CCleaning and sanitizing

Official Wording

Nonfood Contact Surfaces (C)

Inspector’s Notes

Bulk bins obsevred with soils. 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.

More about cleaning or sanitizing problems

minorCode 590.006/6-201.11-CCleaning and sanitizing

Official Wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s Notes

Missing ceiling tile in the in room dining area. Replace.

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.

More about cleaning or sanitizing problems

Official record from Boston Inspectional Services Department, Oct 19, 2023 · Original Source

Inspection

Oct 12, 2023

Failed

5 recorded violations

minorCode 590.004/4-602.13-CCleaning and sanitizing

Official Wording

Nonfood Contact Surfaces (C)

Inspector’s Notes

Bulk bins obsevred with soils. 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.

More about cleaning or sanitizing problems

minorCode 590.003/3-302.12-COther

Official Wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s Notes

Squeeze bottles observed without labels. Provide.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode 590.003/3-501.16-P1Food temperature

Official Wording

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s Notes

Fried fish in employee cafe at 97F. Person in charge discarded.

In Plain English

More about food kept at an unsafe temperature

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

Ice machine obsevred with soils. 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.

More about cleaning or sanitizing problems

minorCode 590.006/6-201.11-CCleaning and sanitizing

Official Wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s Notes

Missing ceiling tile in the in room dining area. Replace.

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.

More about cleaning or sanitizing problems

Official record from Boston Inspectional Services Department, Oct 12, 2023 · Original Source