Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Stand No. 709-Causeway Carvery last inspected?
The most recent inspection on record was on Nov 28, 2025. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
6 inspections on record, from Nov 10, 2023 to Nov 28, 2025.
Has Stand No. 709-Causeway Carvery ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated Nov 10, 2023.
The Full Inspection History
6 inspections
Inspection
Nov 28, 2025
Passed
1 recorded violation
criticalCode 590.003/3-501.16-P1Food temperature
Official Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Sliced turkey hot holding at 110f. Pic Removed and requested a new container. Monitor temps for transport and retrain staff to assure temps are held above 135f.
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, Nov 28, 2025 · Original Source
Inspection
Nov 12, 2025
Failed
1 recorded violation
criticalCode 590.003/3-501.16-P1Food temperature
Official Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Sliced turkey hot holding at 110f. Pic Removed and requested a new container. Monitor temps for transport and retrain staff to assure temps are held above 135f.
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.