SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Lanner Noodle Bar last inspected?
The most recent inspection on record was on Oct 6, 2026. The result listed by Boston Inspectional Services Department was “Report filed”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
7 inspections on record, from Oct 3, 2025 to Oct 6, 2026.
Has Lanner Noodle Bar ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Oct 3, 2025.
The Full Inspection History
7 inspections
Inspection
Oct 6, 2026
Report filed
2 recorded violations
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
Observed mold-like substance inside ice machine behind front counter. Clean to remove all mold like substances and maintain clean
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, Oct 6, 2026 · Original Source
Inspection
Sep 29, 2026
Failed
2 recorded violations
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
Observed mold-like substance inside ice machine behind front counter. Clean to remove all mold like substances and maintain clean
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 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Observed multiple soiled wiping cloths stored on counters. Remove and maintain wiping cloths in a sanitizing solution after each use
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.
Observed mixing bowls stored on top of cut mushrooms. Remove and ensure food is protected from contamination
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.
Provide thermometers inside all refrigerated units
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 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Observed microwave and stand with soils. Thoroughly clean to remove all soils / spills
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.
Observed no handsoap at handsink at pick up area inside kitchen. Discussed with PIC to monitor and ensure handsinks are fully stocked with handsoap at all times. COS
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.
Observed no paper towels at handsink at pick up area inside kitchen. Discussed with PIC to monitor and ensure handsinks are fully stocked with paper towels at all times. COS
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Observed multiple soiled wiping cloths stored on counters. Remove and maintain wiping cloths in a sanitizing solution after each use
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.
Observed mixing bowls stored on top of cut mushrooms. Remove and ensure food is protected from contamination
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.
Provide thermometers inside all refrigerated units
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 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Observed microwave and stand with soils. Thoroughly clean to remove all soils / spills
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.
Observed no handsoap at handsink at pick up area inside kitchen. Discussed with PIC to monitor and ensure handsinks are fully stocked with handsoap at all times. COS
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.
Observed no paper towels at handsink at pick up area inside kitchen. Discussed with PIC to monitor and ensure handsinks are fully stocked with paper towels at all times. COS
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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, Apr 13, 2026 · Original Source
Inspection
Dec 9, 2025
Passed
3 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Staff observed without hair restraints in the kitchen. Provide and utilize at all times.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Oserved soiled dishes stored in the handsink. Remove Clean and retrain staff for proper use of handsink. Handsink blocked by hot holding unit for cooked products. Remove and allow access to all handsinks.
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.
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.
Official record from Boston Inspectional Services Department, Dec 9, 2025 · Original Source
Inspection
Dec 2, 2025
Failed
3 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Staff observed without hair restraints in the kitchen. Provide and utilize at all times.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Oserved soiled dishes stored in the handsink. Remove Clean and retrain staff for proper use of handsink. Handsink blocked by hot holding unit for cooked products. Remove and allow access to all handsinks.
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.
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.