Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Spangler Student Center 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: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
9 inspections on record, from May 3, 2024 to Sep 30, 2026.
Has Spangler Student Center ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated May 3, 2024.
The Full Inspection History
9 inspections
Inspection
Sep 30, 2026
Report filed
1 recorded violation
minorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Observed handwashing sinks leaking water some while water is turned on some when valves are closed - grill area sushi prep area produce prep area - cold room prep sinks observed leaking when turned off; repair or replace the leaking faucets.
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, Sep 30, 2026 · Original Source
Inspection
Mar 19, 2026
Passed
5 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
At the smoothie area observed ice cream scoops stored in 70F water and at cook lines observed tongs with their handles stored touching RTE foods; utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water and with their handles above or not touching food.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
In a hot holding box observed cooked vegetables at 81F that the PIC states had been cooked in the last thirty minutes; cooked spinach in the same hot holding box was 140F; the person in charge had kitchen staff reheat the vegetables to 165F elevate the temperature of the hot holding unit and will work on procedures to make ensure cooked foods are transported to hot holding units faster after being cooked to maintain proper temperatures.
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s Notes
At the register area observed ten or more bags of chips expired in February 2026; have staff check dates on packaged products with more frequency. The person in charge removed the chips from the customer area and discarded them in the trash.
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 590.004/4-202.16-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
At the grill area next to the soup line observed a grill with some surfaces covered in aluminum foil; nonfood contact surfaces should be cleanable durable and nonporous.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Observed grout lines near the broiler area in the main kitchen that are low and allowing water to pool in the grout lines; repair or replace the grout lines in the tiled areas of the kitchen.
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, Mar 19, 2026 · Original Source
Inspection
Mar 11, 2026
Failed
5 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
At the smoothie area observed ice cream scoops stored in 70F water and at cook lines observed tongs with their handles stored touching RTE foods; utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water and with their handles above or not touching food.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
In a hot holding box observed cooked vegetables at 81F that the PIC states had been cooked in the last thirty minutes; cooked spinach in the same hot holding box was 140F; the person in charge had kitchen staff reheat the vegetables to 165F elevate the temperature of the hot holding unit and will work on procedures to make ensure cooked foods are transported to hot holding units faster after being cooked to maintain proper temperatures.
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s Notes
At the register area observed ten or more bags of chips expired in February 2026; have staff check dates on packaged products with more frequency. The person in charge removed the chips from the customer area and discarded them in the trash.
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 590.004/4-202.16-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
At the grill area next to the soup line observed a grill with some surfaces covered in aluminum foil; nonfood contact surfaces should be cleanable durable and nonporous.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Observed grout lines near the broiler area in the main kitchen that are low and allowing water to pool in the grout lines; repair or replace the grout lines in the tiled areas of the kitchen.
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, Mar 11, 2026 · Original Source
Inspection
Oct 16, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 16, 2025 · Original Source
Inspection
May 8, 2025
Passed
3 recorded violations
minorCode 590.003/3-501.13-CFood temperature
Official Wording
Thawing (C)
Inspector’s Notes
Reduced oxygen packaged tuna thawed in refrigerator. Pierce or remove packaging prior to thawing per package instructions.
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
Spicy tuna mix at sushi station at 56F. Made within past hour. Moved to refrigerator to complete cooling. Cool all foods to 41F prior to placing into service.
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.
Cook observed slicing radishes for salad without gloves. Radishes discarded. Ensure all food handlers wear gloves handling ready to eat foods.
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, May 8, 2025 · Original Source
Inspection
Apr 30, 2025
Failed
3 recorded violations
minorCode 590.003/3-501.13-CFood temperature
Official Wording
Thawing (C)
Inspector’s Notes
Reduced oxygen packaged tuna thawed in refrigerator. Pierce or remove packaging prior to thawing per package instructions.
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
Spicy tuna mix at sushi station at 56F. Made within past hour. Moved to refrigerator to complete cooling. Cool all foods to 41F prior to placing into service.
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.
Cook observed slicing radishes for salad without gloves. Radishes discarded. Ensure all food handlers wear gloves handling ready to eat foods.
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, Apr 30, 2025 · Original Source
Inspection
Nov 5, 2024
Report filed
2 recorded violations
minorCode 590.003/3-501.13-CFood temperature
Official Wording
Thawing (C)
Inspector’s Notes
Reduced oxgyen packaged tuna thawed in refrigerator. Ensure tuna packages are pierced or removed prior to thawing.
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.
Mop sink faucet in Spangler servery leaks. 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.
Official record from Boston Inspectional Services Department, Nov 5, 2024 · Original Source
Inspection
May 10, 2024
Passed
1 recorded violation
majorCode 590.006/6-404.11-PFOther
Official Wording
Segregation and Location-Distressed Merchandise (Pf)
Inspector’s Notes
Multiple prepped foods items held past 7 days or undated: salad dressing hummus dips cooked beans. Discarded by PIC. Review with staff to prep less date all prepped products and discard after 7 days.
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
1 recorded violation
majorCode 590.006/6-404.11-PFOther
Official Wording
Segregation and Location-Distressed Merchandise (Pf)
Inspector’s Notes
Multiple prepped foods items held past 7 days or undated: salad dressing hummus dips cooked beans. Discarded by PIC. Review with staff to prep less date all prepped products and discard after 7 days.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.