Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Milk St Cafe last inspected?
The most recent inspection on record was on Sep 30, 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?
17 inspections on record, from Nov 15, 2023 to Sep 30, 2026.
Has Milk St Cafe ever been closed by the health department?
No closure appears in the 17 inspection records we hold for this business. The earliest is dated Nov 15, 2023.
The Full Inspection History
17 inspections
Inspection
Sep 30, 2026
Report filed
2 recorded violations
minorCode 590.006/6-201.13-CFacility maintenance
Official Wording
Floor and Wall Junctures Coved and Enclosed or Sealed (C)
Inspector’s Notes
Baseboards in employee locker room area are damaged with holes. Repair as necessary.
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.
Damaged ceiling tiles in dry storage. Insulation observed coming through tiles over stored food product. Repair.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Items in salad bar at elevated temperature. Potato blend 52F cooked salmon 50F. Moved to refrigeration. Ensure proper cold holding at 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.
Products observed in Reduced oxygen packaging without a HACCP plan on site. Ready to eat cheeses observed in reduced oxygen packaging. Raw chicken observed in reduced oxygen packaging. Discontinue until a HACCP plan has been submitted and approved by Health Division.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Bakery area floors are observed soiled. Under fryers in meat area observed with grease soils and build up. 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.
Floor and Wall Junctures Coved and Enclosed or Sealed (C)
Inspector’s Notes
Baseboards in employee locker room area are damaged with holes. Repair as necessary.
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.
Damaged ceiling tiles in dry storage. Insulation observed coming through tiles over stored food product. Repair.
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.
Quat sanitzer in bakery area three bay sink tested at over 500ppm. Dilute to acceptable level.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Items in salad bar at elevated temperature. Potato blend 52F cooked salmon 50F. Moved to refrigeration. Ensure proper cold holding at 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.
Products observed in Reduced oxygen packaging without a HACCP plan on site. Ready to eat cheeses observed in reduced oxygen packaging. Raw chicken observed in reduced oxygen packaging. Discontinue until a HACCP plan has been submitted and approved by Health Division.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Bakery area floors are observed soiled. Under fryers in meat area observed with grease soils and build up. 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.
Floor and Wall Junctures Coved and Enclosed or Sealed (C)
Inspector’s Notes
Baseboards in employee locker room area are damaged with holes. Repair as necessary.
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.
Damaged ceiling tiles in dry storage. Insulation observed coming through tiles over stored food product. Repair.
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.
Quat sanitzer in bakery area three bay sink tested at over 500ppm. Dilute to acceptable level.
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.
Official record from Boston Inspectional Services Department, Aug 25, 2026 · Original Source
Inspection
Apr 2, 2026
Passed
1 recorded violation
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Air Gap (P)
Inspector’s Notes
No air gaps on multiple prep sinks in basement kitchen. Spoke with building plumber via phone. Provide quote for the scope of the work to request a variance or provide air gap on all prep sinks.
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.
Official record from Boston Inspectional Services Department, Apr 2, 2026 · Original Source
Inspection
Apr 1, 2026
Failed (extension granted)
1 recorded violation
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Air Gap (P)
Inspector’s Notes
No air gaps on multiple prep sinks in basement kitchen. Spoke with building plumber via phone. Provide quote for the scope of the work to request a variance or provide air gap on all prep sinks.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Guacamole on sandwich unit at 45F. Ensure cold holding at 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.
Employee observed handling ready to eat croutons with bare hands. Discontinue.
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Air Gap (P)
Inspector’s Notes
No air gaps on multiple prep sinks in basement kitchen. Spoke with building plumber via phone. Provide quote for the scope of the work to request a variance or provide air gap on all prep sinks.
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.
Missing ceiling tile by oven in basement area kitchen. Replace.
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.
Provide hand sink only signage at coffe bar hand sink.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Guacamole on sandwich unit at 45F. Ensure cold holding at 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.
Employee observed handling ready to eat croutons with bare hands. Discontinue.
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Air Gap (P)
Inspector’s Notes
No air gaps on multiple prep sinks in basement kitchen. Spoke with building plumber via phone. Provide quote for the scope of the work to request a variance or provide air gap on all prep sinks.
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.
Missing ceiling tile by oven in basement area kitchen. Replace.
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.
Provide hand sink only signage at coffe bar hand sink.
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.
Official record from Boston Inspectional Services Department, Mar 11, 2026 · Original Source
Inspection
Dec 4, 2025
Passed
11 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Observed employee without hair and beard restraints / provide proper hair restraints for all food prep workers
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed Guac Buffalo chicken hard boiled eggs in cold holding unit between 43F to 45.5F. Provide proper cold Holding 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Reach in Unit and walk-in unit / Properly date mark all ready to eat foods/Provide made/discard date to all food prepped before storing in the refrigerator
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 590.003/3-602.11-PFFood source and labeling
Official Wording
Food Labels (Pf)
Inspector’s Notes
Display case / provide proper labeling to all prepackaged food Items ( Yogurt parfait Fruit cups)
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Front services case/ Provide Internal Thermometer to unit to measure 41 degree 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.
3 bay sink observed garbage disposal leaking from the bottom. Repair
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Basement kitchen and storage room clean the floor to remove debris. 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.
Basement kitchen observed missing celing tile above the Biodgett oven in catering area near the warewashing and in the main kitchen. Replace missing ceiling tile
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.
In basement the lightbulbs have no shieldings or coverings. Provide shielding or coverings.
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Green hood sticker observed expired in Oct 13 2025 / Contact hood cleaning company ASAP
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, Dec 4, 2025 · Original Source
Inspection
Nov 25, 2025
Failed
11 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Observed employee without hair and beard restraints / provide proper hair restraints for all food prep workers
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed Guac Buffalo chicken hard boiled eggs in cold holding unit between 43F to 45.5F. Provide proper cold Holding 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Reach in Unit and walk-in unit / Properly date mark all ready to eat foods/Provide made/discard date to all food prepped before storing in the refrigerator
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 590.003/3-602.11-PFFood source and labeling
Official Wording
Food Labels (Pf)
Inspector’s Notes
Display case / provide proper labeling to all prepackaged food Items ( Yogurt parfait Fruit cups)
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Front services case/ Provide Internal Thermometer to unit to measure 41 degree 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.
3 bay sink observed garbage disposal leaking from the bottom. Repair
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Basement kitchen and storage room clean the floor to remove debris. 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.
Basement kitchen observed missing celing tile above the Biodgett oven in catering area near the warewashing and in the main kitchen. Replace missing ceiling tile
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.
In basement the lightbulbs have no shieldings or coverings. Provide shielding or coverings.
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Green hood sticker observed expired in Oct 13 2025 / Contact hood cleaning company ASAP
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, Nov 25, 2025 · Original Source
Inspection
Jul 18, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 18, 2025 · Original Source
Inspection
Feb 5, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Feb 5, 2025 · Original Source
Inspection
Dec 16, 2024
Passed
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
Chicken 46F in top reach in Chicken 48F in bottom reach in / Items brought to proper refrigeration to cool down / Provide 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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Reach in unit 50F / Unit was set to 45F and lowered upon realization / Ensure 41F or below. If repair is required do not store any items in unit until repair is made. Ice can be used in the top reach in during busy hours
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.
Hood tags expired in November 2024 / Contact hood cleaning company ASAP
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.
Official record from Boston Inspectional Services Department, Dec 16, 2024 · Original Source
Inspection
Dec 3, 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
Chicken 46F in top reach in Chicken 48F in bottom reach in / Items brought to proper refrigeration to cool down / Provide 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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Reach in unit 50F / Unit was set to 45F and lowered upon realization / Ensure 41F or below. If repair is required do not store any items in unit until repair is made. Ice can be used in the top reach in during busy hours
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.
Hood tags expired in November 2024 / Contact hood cleaning company ASAP
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.
Official record from Boston Inspectional Services Department, Dec 3, 2024 · Original Source
Inspection
Aug 22, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Aug 22, 2024 · Original Source
Inspection
May 10, 2024
Passed
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
Chicken salad 51F cut tomatoes 51F / Out on cold holding service line / All items were brought to bottom reach in to cool down after being prepped for lunch. Discussed cooling food before putting it out to service line and using the top unit covers to keep cold before lunch service begins / Provide 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.
Hood tags expired in April 2024 / Contact hood cleaning company ASAP
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.
Provide letter stating that the salmon is farm raised as it was originally stated it was wild and there were no letters or proof of parasite destruction
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, May 10, 2024 · Original Source
Inspection
May 3, 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
Chicken salad 51F cut tomatoes 51F / Out on cold holding service line / All items were brought to bottom reach in to cool down after being prepped for lunch. Discussed cooling food before putting it out to service line and using the top unit covers to keep cold before lunch service begins / Provide 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.
Hood tags expired in April 2024 / Contact hood cleaning company ASAP
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.
Provide letter stating that the salmon is farm raised as it was originally stated it was wild and there were no letters or proof of parasite destruction
In Plain English
An issue that does not fit the common categories. Check the official wording for details.