Inspection
Oct 6, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 6, 2026 · Original Source
Eating & Drinking · Boston, MA
Mida
186 Brookline Av
Last inspected Oct 6, 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 Mida last inspected?
- The most recent inspection on record was on Oct 6, 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?
- 11 inspections on record, from Oct 6, 2023 to Oct 6, 2026.
- Has Mida ever been closed by the health department?
- No closure appears in the 11 inspection records we hold for this business. The earliest is dated Oct 6, 2023.
The Full Inspection History
11 inspectionsInspection
Dec 22, 2025
Failed (extension granted)
5 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Food handler observed without hair restraint. Provide hats or hairnets for all food handlers.
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.
More about employee hygiene or health policy issuesmajorCode 590.003/3-501.15-PFFood temperature
Official Wording
(A )Cooling Methods (Pf)
Inspector’s Notes
Beef broth covered in refrigerator at 68F. Cool foods completely to 41F prior to covering.
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 temperatureminorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Faucet at 3 compartment sink leaks. Repair as needed.
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 issuesmajorCode 590.006/6-301.11-PFHandwashing
Official Wording
Handwashing Cleanser Availability (Pf)
Inspector’s Notes
Second hand sink in prep area without soap. Ensure all hand sinks have soap and twoels at all times.
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.
More about handwashing problemsminorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker expired. PIC stated cleaning scheduled for 12/22. Send hood sticker after cleaning
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 problemsOfficial record from Boston Inspectional Services Department, Dec 22, 2025 · Original Source
Inspection
Dec 15, 2025
Failed
5 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Food handler observed without hair restraint. Provide hats or hairnets for all food handlers.
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.
More about employee hygiene or health policy issuesmajorCode 590.003/3-501.15-PFFood temperature
Official Wording
(A )Cooling Methods (Pf)
Inspector’s Notes
Beef broth covered in refrigerator at 68F. Cool foods completely to 41F prior to covering.
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 temperatureminorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Faucet at 3 compartment sink leaks. Repair as needed.
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 issuesmajorCode 590.006/6-301.11-PFHandwashing
Official Wording
Handwashing Cleanser Availability (Pf)
Inspector’s Notes
Second hand sink in prep area without soap. Ensure all hand sinks have soap and twoels at all times.
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.
More about handwashing problemsminorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker expired. PIC stated cleaning scheduled for 12/22.
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 problemsOfficial record from Boston Inspectional Services Department, Dec 15, 2025 · Original Source
Inspection
May 9, 2025
Report filed
6 recorded violations
criticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Raw chicken at cookline stored above mussels and fish. Corrected on site. Store raw chicken below raw seafood.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Chickpea meat sauce and cooked mushrooms at 60F at cookline. Removed to walk-in refrigerator. Food out for 1 hour. Ensure cold foods stay cold throughout service time.
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 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
No chlorine test strips for teting dish machines. Provide test strips.
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 problemsminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Interiors of cookline refrigeration drawers with spills and soils. Moisture and soils under bar. Clean and maintain.
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 problemsminorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Leaking pipe at warewsahing area. Repair to prevent pooling water.
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 issuesminorCode 590.006/6-202.14-COther
Official Wording
Toilet Rooms Enclosed (C)
Inspector’s Notes
Bathroom doors are not self-closing. Provide self-closing doors to bathrooms. Work order has been placed
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, May 9, 2025 · Original Source
Inspection
May 2, 2025
Failed
6 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Chickpea meat sauce and cooked mushrooms at 60F at cookline. Removed to walk-in refrigerator. Food out for 1 hour. Ensure cold foods stay cold throughout service time.
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 temperaturecriticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Raw chicken at cookline stored above mussels and fish. Corrected on site. Store raw chicken below raw seafood.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
No chlorine test strips for teting dish machines. Provide test strips.
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 problemsminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Interiors of cookline refrigeration drawers with spills and soils. Moisture and soils under bar. Clean and maintain.
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 problemsminorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Leaking pipe at warewsahing area. Repair to prevent pooling water.
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 issuesminorCode 590.006/6-202.14-COther
Official Wording
Toilet Rooms Enclosed (C)
Inspector’s Notes
Bathroom doors are not self-closing. Provide self-closing doors to bathrooms.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, May 2, 2025 · Original Source
Inspection
Oct 17, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 17, 2024 · Original Source
Inspection
Aug 28, 2024
Report filed
6 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official Wording
Shell stock Maintaining Identification (Pf)
Inspector’s Notes
Oysters in walkin cooler no tag with product. Provide. Tags on file. Maintain with the product until sold out. Shellstock tag file is in disarray. Organize in chronological order record date of last sold on tags.
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 issuescriticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Raw steak above ready to eat items in reach in cooler. Corrected on site.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.003/3-603.11-PFFood temperature
Official Wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Reminder (*) missing on menu for oysters. Provide. Font size too small on disclosure statement Provide 11 or above.
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 temperatureminorCode 590.004/4-501.11-CEquipment and utensils
Official Wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
Ice cream machine with damaged and bent side panels. Repair/replace.
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 issuesmajorCode 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
What appears to be mice droppings under ice cream machine and on floor next to water heater. Clean and sanitize all affected areas. Provide updated IPM pest control report upon reinspection.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode L1Other
Official Wording
No wording provided in the official record.
Inspector’s Notes
No allergen statement on menu. Provide. Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy.
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Aug 28, 2024 · Original Source
Inspection
Aug 16, 2024
Failed
6 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official Wording
Shell stock Maintaining Identification (Pf)
Inspector’s Notes
Oysters in walkin cooler no tag with product. Provide. Tags on file. Maintain with the product until sold out. Shellstock tag file is in disarray. Organize in chronological order record date of last sold on tags.
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 issuescriticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Raw steak above ready to eat items in reach in cooler. Corrected on site.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.003/3-603.11-PFFood temperature
Official Wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Reminder (*) missing on menu for oysters. Provide. Font size too small on disclosure statement Provide 11 or above.
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 temperatureminorCode 590.004/4-501.11-CEquipment and utensils
Official Wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
Ice cream machine with damaged and bent side panels. Repair/replace.
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 issuesmajorCode 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
What appears to be mice droppings under ice cream machine and on floor next to water heater. Clean and sanitize all affected areas. Provide updated IPM pest control report upon reinspection.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode L1Other
Official Wording
No wording provided in the official record.
Inspector’s Notes
No allergen statement on menu. Provide. Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy.
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Aug 16, 2024 · Original Source
Inspection
Jun 28, 2024
Passed
3 recorded violations
majorCode 590.004/4-301.11-PFFood temperature
Official Wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Refrigeration unit at the cookline with an internal temperature of 60F All products were removed at the time of the inspection Make repairs to ensure the unit holds a temperature of 41F or below
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 temperaturecriticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Products in drawer refrigeration unit located on the cookline at 50F Unit has a internal temperature of 60F All products were plced in the unit less than 1 hour prior to the inspection per the PIC- All products were removed and placed in the walkin that was at 38F
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 temperaturecriticalCode 590.003(C)/3-301.11-PHandwashing
Official Wording
Preventing Contamination from Hands (P)
Inspector’s Notes
Observed an employee handling and cutting fruits for garnish with bare hands- Reviewed and corrected
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Jun 28, 2024 · Original Source
Inspection
Jun 20, 2024
Failed
3 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Products in drawer refrigeration unit located on the cookline at 50F Unit has a internal temperature of 60F All products were plced in the unit less than 1 hour prior to the inspection per the PIC- All products were removed and placed in the walkin that was at 38F
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 temperaturecriticalCode 590.003(C)/3-301.11-PHandwashing
Official Wording
Preventing Contamination from Hands (P)
Inspector’s Notes
Observed an employee handling and cutting fruits for garnish with bare hands- Reviewed and corrected
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.
More about handwashing problemsmajorCode 590.004/4-301.11-PFFood temperature
Official Wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Refrigeration unit at the cookline with an internal temperature of 60F All products were removed at the time of the inspection Make repairs to ensure the unit holds a temperature of 41F or below
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, Jun 20, 2024 · Original Source
Inspection
Oct 6, 2023
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 6, 2023 · Original Source