SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Sebastians Cafe @ Rcc last inspected?
The most recent inspection on record was on Oct 30, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
10 inspections on record, from Sep 3, 2025 to Oct 30, 2026.
Has Sebastians Cafe @ Rcc ever been closed by the health department?
No closure appears in the 10 inspection records we hold for this business. The earliest is dated Sep 3, 2025.
The Full Inspection History
10 inspections
Inspection
Oct 30, 2026
Passed
1 recorded violation
minorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Ice machine leaks. Excessive water under ice machine. Clean and keep dry to avoid attracting pests. Maintenance has been on site.
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, Oct 30, 2026 · Original Source
Inspection
Oct 13, 2026
Failed (extension granted)
1 recorded violation
minorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Ice machine leaks. Excessive water under ice machine. Clean and keep dry to avoid attracting pests. Maintenance has been on site.
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, Oct 13, 2026 · Original Source
Inspection
Oct 1, 2026
Failed
1 recorded violation
minorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Ice machine leaks. Excessive water under ice machine. Clean and keep dry to avoid attracting pests.
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, Oct 1, 2026 · Original Source
Inspection
Mar 13, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 13, 2026 · Original Source
Inspection
Mar 11, 2026
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker expired. Send updated 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.
Official record from Boston Inspectional Services Department, Mar 11, 2026 · Original Source
Inspection
Mar 2, 2026
Failed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker expired. Send updated 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.
Official record from Boston Inspectional Services Department, Mar 2, 2026 · Original Source
Inspection
Oct 27, 2025
Passed
1 recorded violation
minorCode 590.004/4-202.18-CFacility maintenance
Official Wording
Ventilation Hood Systems Filters (C)
Inspector’s Notes
Hood vent and attachemnts observed soiled.Clean to remove Hood sticker expires 10.8.25
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, Oct 27, 2025 · Original Source
Inspection
Oct 14, 2025
Failed (extension granted)
12 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Observed staff handling and prepping RTE foods without hair/beard restraint. Provide and maintain. (COS hair)
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 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
PIC unable to provide procedure and caution tap for vomiting and diarrheal events clean up. Provide. Inspector will provide procedure.
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.
Grilled chicken breast from cooked cool down. frozen on and thawed 10.3.25. observed at 50F grab and go ceaser salad/ chicken 47F/ lettuce 48F. PIC voluntarily discard all products. Reviewed cooling with PIC . Training materials will be provided.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Grilled chicken breast 47F stored in line unit . PIC voluntarily discard all products. (cos) PIC to train staff on temperature monitoring .
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Hot holding mix veggies 117F-120F in hot holding display unit. Food was placed in the unit 30 minutes before. PIC reheated the veggies to 177F. PIC to train staff on temperature monitoring.
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 vent and attachemnts observed soiled.Clean to remove Hood sticker expires 10.8.25
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.
Hot holding package sandwich unit observed without a conspicious thermometer. Provide and maintain visible
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.
Behind the counter area hansink observed without paper towel. Additional handsink observed in the same area with paper towel. Provide and maintain avaiable at all time. Observed handwashing during inspection
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
All handwashing sink observed labeled handwashing only but missing employee must wash hands signage. Provide
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, Oct 14, 2025 · Original Source
Inspection
Oct 6, 2025
Failed
12 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Observed staff handling and prepping RTE foods without hair/beard restraint. Provide and maintain. (COS hair)
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 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
PIC unable to provide procedure and caution tap for vomiting and diarrheal events clean up. Provide. Inspector will provide procedure.
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.
Grilled chicken breast from cooked cool down. frozen on and thawed 10.3.25. observed at 50F grab and go ceaser salad/ chicken 47F/ lettuce 48F. PIC voluntarily discard all products. Reviewed cooling with PIC . Training materials will be provided.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Grilled chicken breast 47F stored in line unit . PIC voluntarily discard all products. (cos) PIC to train staff on temperature monitoring .
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Hot holding mix veggies 117F-120F in hot holding display unit. Food was placed in the unit 30 minutes before. PIC reheated the veggies to 177F. PIC to train staff on temperature monitoring.
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 vent and attachemnts observed soiled.Clean to remove Hood sticker expires 10.8.25
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.
Hot holding package sandwich unit observed without a conspicious thermometer. Provide and maintain visible
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.
Behind the counter area hansink observed without paper towel. Additional handsink observed in the same area with paper towel. Provide and maintain avaiable at all time. Observed handwashing during inspection
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
All handwashing sink observed labeled handwashing only but missing employee must wash hands signage. Provide
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.