Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Pavement Coffee House last inspected?
The most recent inspection on record was on Nov 4, 2026. The result listed by Boston Inspectional Services Department was “Report filed”.
Were any violations recorded at the last inspection?
Yes: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
14 inspections on record, from Oct 11, 2023 to Nov 4, 2026.
Has Pavement Coffee House ever been closed by the health department?
No closure appears in the 14 inspection records we hold for this business. The earliest is dated Oct 11, 2023.
The Full Inspection History
14 inspections
Inspection
Nov 4, 2026
Report filed
3 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Observed knives stored with their food contact surfaces stored in quats sanitizer solution; in use utensils should be stored on a clean and sanitzed surface in water 135F and above at all times or in cool running water. Corrected on site after the observation.
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.
There is pooled water on the floor in front of the ice machine due to a leak; repair or replace the ice machine or parts that are causing the water leak and pooling water and clean and sanitize the floor.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
The handle for the closet across from the restroom is damaged and no longer attached to the door; repair or 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.
Official record from Boston Inspectional Services Department, Nov 4, 2026 · Original Source
Inspection
Apr 2, 2026
Passed
9 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
Per a discussion with the person in charge there are no procedures on site to address a vomit and diarrhea event; provide.
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.
The designated person in charge was unable to answer questions regarding food safety illness policy sanitization; provide a person in charge who is knowlegable about food safety illness policy sanitization and illness policy.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed dairy milk carton left on counter at 65F and nondairy milk carton left on counter at 58F; the employee stated that the milks had been out on the counter less than 30 minutes and they placed all the TCS foods into active refrigeration; hold cold TCS foods at or below 35F.
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
In a standing refrigerator observed pickled onions with a discard date of 4-20-2026 that per the person in charge are made at their commissary. Ready-to-eat foods shall not exceed holding more than 7-days at 41F or below. The pickled onions have hereby been embargoed and will not be used until approved by the Regulatory Authority.
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.
No thin stemmed food thermometer was able to be presented during the inspection only an IR thermometer gun; provide a thin stemmed food thermometer on site at all times.
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 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
No test device for chlorine or quats was able to be presented during the inspection; provide test devices for the sanitizers used at the establishment at all times.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
At the chemical warewashing machine tested 0ppm chlorine for two cycles then observed that the sanitizer bottle for the machine was empty; after replacing the bottle of sanitizer tested at 100ppm. Sanitizer from the warewashing machine should be at manafactuerer's specifications and not 0ppm. | At two red sanitizer buckets tested 0ppm for quats using the health inspector's test strips with one other red bucket testing at 200ppm quats; quats should be at manafactuerer's specfications in solution.
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.
Provide signage stating "A copy of the most recent health inspection is available to view upon request." Provide updated allergen awareness poster in back of house for employees
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Apr 2, 2026 · Original Source
Inspection
Apr 1, 2026
Failed
9 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
Per a discussion with the person in charge there are no procedures on site to address a vomit and diarrhea event; provide.
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.
The designated person in charge was unable to answer questions regarding food safety illness policy sanitization; provide a person in charge who is knowlegable about food safety illness policy sanitization and illness policy.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed dairy milk carton left on counter at 65F and nondairy milk carton left on counter at 58F; the employee stated that the milks had been out on the counter less than 30 minutes and they placed all the TCS foods into active refrigeration; hold cold TCS foods at or below 35F.
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
In a standing refrigerator observed pickled onions with a discard date of 4-20-2026 that per the person in charge are made at their commissary. Ready-to-eat foods shall not exceed holding more than 7-days at 41F or below. The pickled onions have hereby been embargoed and will not be used until approved by the Regulatory Authority.
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.
No thin stemmed food thermometer was able to be presented during the inspection only an IR thermometer gun; provide a thin stemmed food thermometer on site at all times.
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 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
No test device for chlorine or quats was able to be presented during the inspection; provide test devices for the sanitizers used at the establishment at all times.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
At the chemical warewashing machine tested 0ppm chlorine for two cycles then observed that the sanitizer bottle for the machine was empty; after replacing the bottle of sanitizer tested at 100ppm. Sanitizer from the warewashing machine should be at manafactuerer's specifications and not 0ppm. | At two red sanitizer buckets tested 0ppm for quats using the health inspector's test strips with one other red bucket testing at 200ppm quats; quats should be at manafactuerer's specfications in solution.
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.
Provide signage stating "A copy of the most recent health inspection is available to view upon request." Provide updated allergen awareness poster in back of house for employees Provide at least one person trained in choke saver technique
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Apr 1, 2026 · Original Source
Inspection
May 7, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, May 7, 2025 · Original Source
Inspection
Jan 28, 2025
Report filed
3 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Soils and debris under hand sink in change over room under food line fridge on floor of closet across from bathroom. Clean all areas to avoid attracting pests.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s Notes
Dead mouse on trap under food line refrigerator. Discard dead pests. Clean and sanitize under refrigerator. Reviewed pest report- no activity noted
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.
Official record from Boston Inspectional Services Department, Jan 28, 2025 · Original Source
Inspection
Jan 21, 2025
Failed
3 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Soils and debris under hand sink in change over room under food line fridge on floor of closet across from bathroom. Clean all areas to avoid attracting pests.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s Notes
Dead mouse on trap under food line refrigerator. Discard dead pests. Clean and sanitize under refrigerator. Reviewed pest report- no activity noted
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.
Official record from Boston Inspectional Services Department, Jan 21, 2025 · Original Source
Inspection
Sep 6, 2024
Passed
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official Wording
Controlling Pests (C)
Inspector’s Notes
Rat burrows in terraced beds in front of building. Provide pest control plan for eliminating rats.
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.
Official record from Boston Inspectional Services Department, Sep 6, 2024 · Original Source
Inspection
Aug 16, 2024
Failed (extension granted)
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official Wording
Controlling Pests (C)
Inspector’s Notes
Rat burrows in terraced beds in front of building. Provide pest control plan for eliminating rats.
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.
Official record from Boston Inspectional Services Department, Aug 16, 2024 · Original Source
Inspection
Aug 9, 2024
Failed (extension granted)
4 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
Interior chute of ice machine with black and pink mold-like substance. Clean and maintain to prevent contamination
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 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Soils and debris possible mouse dropping under ice machine under upright fridge at sandwich station floor of hall storage closet and floor in dish room. Clean all areas to avoid attracting pests
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.
Rat burrows in terraced beds in front of building. Provide pest control plan for eliminating rats.
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.
Official record from Boston Inspectional Services Department, Aug 9, 2024 · Original Source
Inspection
Aug 2, 2024
Failed
4 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
Interior chute of ice machine with black and pink mold-like substance. Clean and maintain to prevent contamination
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 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Soils and debris possible mouse dropping under ice machine under upright fridge at sandwich station floor of hall storage closet and floor in dish room. Clean all areas to avoid attracting pests
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.
Rat burrows in terraced beds in front of building. Provide pest control report for eliminating rats.
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.
Official record from Boston Inspectional Services Department, Aug 2, 2024 · Original Source
Inspection
Feb 20, 2024
Passed
6 recorded violations
criticalCode 590.003/3-306.11-PContamination
Official Wording
Food Display-Preventing Contamination by Consumers (P)
Inspector’s Notes
Top shelf of pastry display above top edge of sneeze guard. Display pastry below edge of display glass.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Debris and coffee beans under prep refrigeration. Clean to avoid attracting pests.
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.
Hand sink at sandwich station with slow leak. 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.
Mouse droppings under and around dish machine under sandwich refrigerator perimeter of dining area. Clean and monitor for activity. Provide current pest report.
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.
Official record from Boston Inspectional Services Department, Feb 20, 2024 · Original Source
Inspection
Feb 12, 2024
Failed
6 recorded violations
criticalCode 590.003/3-306.11-PContamination
Official Wording
Food Display-Preventing Contamination by Consumers (P)
Inspector’s Notes
Top shelf of pastry display above top edge of sneeze guard. Display pastry below edge of display glass.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Debris and coffee beans under prep refrigeration. Clean to avoid attracting pests.
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.
Hand sink at sandwich station with slow leak. 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.
Mouse droppings under and around dish machine under sandwich refrigerator perimeter of dining area. Clean and monitor for activity. Provide current pest report.
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.
Official record from Boston Inspectional Services Department, Feb 12, 2024 · Original Source
Inspection
Oct 20, 2023
Report filed
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
Refrigerated foods placed directly in service line refrigeration after preparation. Cut vegetables at 48F-52F Removed at the time of the inspection and reviewed
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.
Official record from Boston Inspectional Services Department, Oct 20, 2023 · Original Source
Inspection
Oct 11, 2023
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
Refrigerated foods placed directly in service line refrigeration after preparation. Cut vegetables at 48F-52F Removed at the time of the inspection and reviewed
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.