Inspection
Oct 26, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 26, 2026 · Original Source
Eating & Drinking · Boston, MA
Pressed Cafe Seaport
43-61 Pier 4 Bl
Last inspected Oct 26, 2026 · View Map ↗ · Compare ↗
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 Pressed Cafe Seaport last inspected?
- The most recent inspection on record was on Oct 26, 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?
- 8 inspections on record, from Jun 20, 2025 to Oct 26, 2026.
- Has Pressed Cafe Seaport ever been closed by the health department?
- No closure appears in the 8 inspection records we hold for this business. The earliest is dated Jun 20, 2025.
The Full Inspection History
8 inspectionsInspection
Sep 8, 2026
Passed
7 recorded violations
majorCode 590.006/6-301.12-PFOther
Official Wording
Hand Drying Provision (Pf)
Inspector’s Notes
Observed multiple handsinks without paper towels. Provide and maintain handsinks fully stocked while in operation. COS
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Observed raw shell eggs stored with ready to eat food items (rice noodles / cooked salmon). Instructed PIC to remove and properly stored seperated. COS
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-307.11-CContamination
Official Wording
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
Observed metal container stored directly inside shredded lettuce at grill station and knives stored in between equipment at fryer station. Discontinue and ensure food and utensils are properly stored to prevent contamination
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.
More about food not protected from contaminationcriticalCode 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
Observed multiple food items stored within multiple reach in units inside kitchen between 45F - 50F. Discussed with PIC to maintain cold holding @ 41F or below. COS
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
Provide service to reach in units in kitchen which are unable to maintain cold holding (pull out drawer units / low boys)
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 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Observed multiple soiled cutting boards / knives and cooking equipment with grease splatters. Clean with frequency 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 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Observed heavy food spills / debris on floors throughout cook line. Clean with frequency to prevent harborage
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, Sep 8, 2026 · Original Source
Inspection
Aug 31, 2026
Failed
7 recorded violations
criticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Observed raw shell eggs stored with ready to eat food items (rice noodles / cooked salmon). Instructed PIC to remove and properly stored seperated. COS
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-307.11-CContamination
Official Wording
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
Observed metal container stored directly inside shredded lettuce at grill station and knives stored in between equipment at fryer station. Discontinue and ensure food and utensils are properly stored to prevent contamination
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.
More about food not protected from contaminationcriticalCode 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
Observed multiple food items stored within multiple reach in units inside kitchen between 45F - 50F. Discussed with PIC to maintain cold holding @ 41F or below. COS
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
Provide service to reach in units in kitchen which are unable to maintain cold holding (pull out drawer units / low boys)
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 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Observed multiple soiled cutting boards / knives and cooking equipment with grease splatters. Clean with frequency 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 problemsmajorCode 590.006/6-301.12-PFOther
Official Wording
Hand Drying Provision (Pf)
Inspector’s Notes
Observed multiple handsinks without paper towels. Provide and maintain handsinks fully stocked while in operation. COS
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Observed heavy food spills / debris on floors throughout cook line. Clean with frequency to prevent harborage
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, Aug 31, 2026 · Original Source
Inspection
Apr 13, 2026
Passed
8 recorded violations
minorCode 590.003/3-302.12-COther
Official Wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s Notes
Observed many squeeze bottles stored for service without labels. Provide a label for all squeeze bottles with the common name of food item stored inside
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Observed utensils stored in stagnant water @ pasta station. Remove and ensure utensils are stored clean / dry on a sanitized food contact surface
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 issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Observed multiple wiping cloths stored throughout kitchen. Remove and maintain wiping cloths inside a sanitizing solution after each use
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 590.004/4-204.112-CFood temperature
Official Wording
Temperature Measuring Devices-Functionality (C)
Inspector’s Notes
Observed multiple refrigerated units without internal thermometers. Provide thermometers inside all refrigerated units inlcuding pull out drawers units.
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 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Observed soiled knives at breakfast station and flat grill station. Discussed with PIC to monitor and ensure sanitizer is available for proper cleaning of utensils / cutting boards and countertops
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 590.005/5-205.11-PFHandwashing
Official Wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Observed multiple handsinks blocked and used for other than handwashing. Discussed with PIC to ensure all handsinks are clear and accessible for handwashing only. COS
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 590.006/6-202.15-COther
Official Wording
Outer Openings Protected (C)
Inspector’s Notes
Observed large gap in between doors leading to patio. Provide vertical door sweeps to prevent pest entry
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Observed hood sticker expired February 2026. PIC left message and was instructed to submit email confirmation of scheduled appointment
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, Apr 13, 2026 · Original Source
Inspection
Apr 6, 2026
Failed
8 recorded violations
minorCode 590.003/3-302.12-COther
Official Wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s Notes
Observed many squeeze bottles stored for service without labels. Provide a label for all squeeze bottles with the common name of food item stored inside
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Observed utensils stored in stagnant water @ pasta station. Remove and ensure utensils are stored clean / dry on a sanitized food contact surface
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 issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Observed multiple wiping cloths stored throughout kitchen. Remove and maintain wiping cloths inside a sanitizing solution after each use
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 590.004/4-204.112-CFood temperature
Official Wording
Temperature Measuring Devices-Functionality (C)
Inspector’s Notes
Observed multiple refrigerated units without internal thermometers. Provide thermometers inside all refrigerated units inlcuding pull out drawers units.
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 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Observed soiled knives at breakfast station and flat grill station. Discussed with PIC to monitor and ensure sanitizer is available for proper cleaning of utensils / cutting boards and countertops
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 590.005/5-205.11-PFHandwashing
Official Wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Observed multiple handsinks blocked and used for other than handwashing. Discussed with PIC to ensure all handsinks are clear and accessible for handwashing only. COS
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 590.006/6-202.15-COther
Official Wording
Outer Openings Protected (C)
Inspector’s Notes
Observed large gap in between doors leading to patio. Provide vertical door sweeps to prevent pest entry
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Observed hood sticker expired February 2026. PIC left message and was instructed to submit email confirmation of scheduled appointment
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, Apr 6, 2026 · Original Source
Inspection
Dec 12, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Dec 12, 2025 · Original Source
Inspection
Jul 22, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 22, 2025 · Original Source
Inspection
Jun 20, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jun 20, 2025 · Original Source