Eating & Drinking w/ Take Out · Boston, MA

Lumi Roll & Bowl - Spaceno. 3

122 Brighton Av

Last inspected Jul 21, 2026 · View Map ↗ · Compare ↗

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Passed

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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Lumi Roll & Bowl - Spaceno. 3 last inspected?: The most recent inspection on record was on Jul 21, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Apr 22, 2026 to Jul 21, 2026.
Has Lumi Roll & Bowl - Spaceno. 3 ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Apr 22, 2026.

The Full Inspection History

4 inspections

Inspection

Jul 21, 2026

Passed

3 recorded violations

criticalCode 590.004/4-501.114-PChemicals

Official Wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s Notes

Three Bay Sink set up does not register any sanitizer level. Provide proper sanitizing step.

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 unsafely

minorCode 590.004/4-901.12-CCleaning and sanitizing

Official Wording

Wiping Cloths Air Drying Location (C)

Inspector’s Notes

Wiping cloths stored wet on counters. Store properly in sanitizer solution.

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

majorCode 590.006/6-301.12-PFOther

Official Wording

Hand Drying Provision (Pf)

Inspector’s Notes

Handsink at prep area missing paper towels. Provide.

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, Jul 21, 2026 · Original Source

Inspection

Jul 14, 2026

Failed

3 recorded violations

criticalCode 590.004/4-501.114-PChemicals

Official Wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s Notes

Three Bay Sink set up does not register any sanitizer level. Provide proper sanitizing step.

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 unsafely

minorCode 590.004/4-901.12-CCleaning and sanitizing

Official Wording

Wiping Cloths Air Drying Location (C)

Inspector’s Notes

Wiping cloths stored wet on counters. Store properly in sanitizer solution.

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

majorCode 590.006/6-301.12-PFOther

Official Wording

Hand Drying Provision (Pf)

Inspector’s Notes

Handsink at prep area missing paper towels. Provide.

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, Jul 14, 2026 · Original Source

Inspection

Apr 29, 2026

Passed

2 recorded violations

majorCode 590.003/3-501.15-PFFood temperature

Official Wording

(A )Cooling Methods (Pf)

Inspector’s Notes

No ice wand on site for cooling broths. 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 temperature

minorCode 590.006/6-501.16-COther