Inspection
Jul 30, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 30, 2026 · Original Source
Eating & Drinking · Boston, MA
Life Time
800 Boylston St
Last inspected Jul 30, 2026 · View Map ↗ · Compare ↗
Passed
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Life Time last inspected?
- The most recent inspection on record was on Jul 30, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 6 inspections on record, from Oct 9, 2025 to Jul 30, 2026.
- Has Life Time ever been closed by the health department?
- No closure appears in the 6 inspection records we hold for this business. The earliest is dated Oct 9, 2025.
The Full Inspection History
6 inspectionsInspection
May 28, 2026
Passed
2 recorded violations
majorCode 590.004/4-302.13-PFFood temperature
Official Wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No irreversible indicator for high temperature dish machine. Provide.
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 temperaturemajorCode 590.004/4-501.114-PFChemicals
Official Wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s Notes
Low temperature dish machine is less than 50PPM when tested. Water temperature is 68F. Make all necessary repairs.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Boston Inspectional Services Department, May 28, 2026 · Original Source
Inspection
May 21, 2026
Failed
2 recorded violations
majorCode 590.004/4-302.13-PFFood temperature
Official Wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No irreversible indicator for high temperature dish machine. Provide.
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 temperaturemajorCode 590.004/4-501.114-PFChemicals
Official Wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s Notes
Low temperature dish machine is less than 50PPM when tested. Water temperature is 68F. Make all necessary repairs.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Boston Inspectional Services Department, May 21, 2026 · Original Source
Inspection
Dec 4, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Dec 4, 2025 · Original Source
Inspection
Oct 15, 2025
Passed
2 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
Provide a vomit/diarrhea clean up kit on site. (procedures will be emailed to the PIC)
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 problemsmajorCode 590.004/4-302.13-PFFood temperature
Official Wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
Provide an irreversible temperature indicator for the high temp dish machine.
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 temperatureOfficial record from Boston Inspectional Services Department, Oct 15, 2025 · Original Source
Inspection
Oct 9, 2025
Failed
2 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
Provide a vomit/diarrhea clean up kit on site. (procedures will be emailed to the PIC)
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 problemsmajorCode 590.004/4-302.13-PFFood temperature
Official Wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
Provide an irreversible temperature indicator for the high temp dish machine.
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 temperatureOfficial record from Boston Inspectional Services Department, Oct 9, 2025 · Original Source