More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Saxbys Northeastern last inspected?
The most recent inspection on record was on Nov 4, 2026. The result listed by Boston Inspectional Services Department was “Failed”.
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?
13 inspections on record, from Aug 8, 2024 to Nov 4, 2026.
Has Saxbys Northeastern ever been closed by the health department?
No closure appears in the 13 inspection records we hold for this business. The earliest is dated Aug 8, 2024.
The Full Inspection History
13 inspections
Inspection
Nov 4, 2026
Failed
2 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Post copies of both your current food safety and allergen certificates on site as discussed
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Ensure all packaged foods assembled in house and made available for retail sale have a proper list of ingredients available clearly stated as discussed
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, Mar 9, 2026 · Original Source
Inspection
Mar 2, 2026
Failed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 2, 2026 · Original Source
Inspection
Nov 13, 2025
Passed
4 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Observed wiping cloths stored on tables @ sandwich station. Remove and maintain wiping cloths in 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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Observed foods maintain inside open cans in walk in cooler. Remove and ensure foods are properly removed from cans and stored in food grade containers
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed pre-made burritos stored in reach in unit @ 49F. 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.
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
Observed soiled knives stored on knife strip @ sandwich station and heavy spills on syrup bottles at coffee station. Clean with frequency to prevent soils / spills
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 13, 2025 · Original Source
Inspection
Nov 6, 2025
Failed
4 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Observed wiping cloths stored on tables @ sandwich station. Remove and maintain wiping cloths in 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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Observed foods maintain inside open cans in walk in cooler. Remove and ensure foods are properly removed from cans and stored in food grade containers
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed pre-made burritos stored in reach in unit @ 49F. 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.
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
Observed soiled knives stored on knife strip @ sandwich station and heavy spills on syrup bottles at coffee station. Clean with frequency to prevent soils / spills
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 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Observed multiple wiping cloths stored on countertops. Discussed with PIC to remove and maintain all wiping cloths in 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed steak burritos made within 1hr per PIC stored outside of refrigeration @ 54F. Discussed with PIC to maintain cold holding @ 41F. 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.
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
Observed dusty filters on ice machine; Observed soil knives stored on knife rack @ sandwich station; Observed food debris @ ovens. Clean to remove all spills / soils / dust from stated equipment
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 590.006/6-403.11-CEmployee health and hygiene
Official Wording
Designated Areas-Employee Accommodations for eating / drinking/smoking (C)
Inspector’s Notes
Observed employee beverages stored @ sandwich station. Remove and maintain away from food prep. COS
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Observed multiple wiping cloths stored on countertops. Discussed with PIC to remove and maintain all wiping cloths in 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed steak burritos made within 1hr per PIC stored outside of refrigeration @ 54F. Discussed with PIC to maintain cold holding @ 41F. 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.
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
Observed dusty filters on ice machine; Observed soil knives stored on knife rack @ sandwich station; Observed food debris @ ovens. Clean to remove all spills / soils / dust from stated equipment
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 590.006/6-403.11-CEmployee health and hygiene
Official Wording
Designated Areas-Employee Accommodations for eating / drinking/smoking (C)
Inspector’s Notes
Observed employee beverages stored @ sandwich station. Remove and maintain away from food prep. COS
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Observed no sanitizing test strip for Quats sanitizer. Tested with Inspector strips - Quats 200ppm
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.
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
Observed soil / spills inside ice well @ sandwich station; coffee spills inside refrigerated units @ front counters / walk in cooler; Clean to remove all spills / soils
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.
Observed multiple immature flies throughout front counter area. Provide the most current pest control reports
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Observed no sanitizing test strip for Quats sanitizer. Tested with Inspector strips - Quats 200ppm
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.
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
Observed soil / spills inside ice well @ sandwich station; coffee spills inside refrigerated units @ front counters / walk in cooler; Clean to remove all spills / soils
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.
Observed multiple immature flies throughout front counter area. Provide the most current pest control reports
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.