SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Turkish Lazuri Cafe last inspected?
The most recent inspection on record was on Oct 14, 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?
12 inspections on record, from Dec 16, 2024 to Oct 14, 2026.
Has Turkish Lazuri Cafe ever been closed by the health department?
No closure appears in the 12 inspection records we hold for this business. The earliest is dated Dec 16, 2024.
The Full Inspection History
12 inspections
Inspection
Oct 14, 2026
Passed
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
Observed mouse cought in trap at lower level. Also IPM report shows mice activity. Provide additional services until there is no pest activity on site. Work with pest control company to identify the cause and find permanent solution.
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.
Official record from Boston Inspectional Services Department, Oct 14, 2026 · Original Source
Inspection
Oct 7, 2026
Failed
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
Observed mouse cought in trap at lower level. Also IPM report shows mice activity. Provide additional services until there is no pest activity on site. Work with pest control company to identify the cause and find permanent solution.
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.
Official record from Boston Inspectional Services Department, Oct 7, 2026 · Original Source
Inspection
Jul 21, 2026
Report filed
9 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
In the basement observed emloyees preparing foods without any effective hair restraints; provide effective hair restraints for food handlers.
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
No written procedures to clean up a vomit and diarrhea event could be presented during the inspection; provide.
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 590.002(A)/2-101.11-PFPermits, training, and postings
Official Wording
Assignment (Pf)
Inspector’s Notes
During the inspection there was no assigned person in charge; one of the manager showed up an hour into the inspection. Due to not having an assigned person in charge who is knowlegable the three-compartment sink was not set up properly and was in use none of the basins were filled with dish detergent solution or sanitizer solution and the employee washing dishes was not sanitizing wares at all after washing and rinsing. Assign a person in charge who is knowlegable about food safety illness policy and sanitization when the Certified Food Protection Manager is not on site. After the certified food protection manager arrived they set up the three compartment sink properly with quats testing at 200ppm.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
In the walk-in refrigerator observed raw chicken stored directly above raw beef and RTE cut vegetables stored directly below raw beef kebobs; an employee corrected on site after being directed by the health inspector; store foods in the refrigerator according to their cooking temperatures with RTE foods stored above raw proteins.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Observed in-use utensils stored in 70F water next to the grill area; in-use utensils should be stored on a clean and dry sanitized surface in water 135F and above or in cool running water.
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.
Observed an employee preparing food in a large stock pot with the stock pot directly on the floor in the basement; provide a barrier for protection from the floor when preparing foods
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.
One of the location's exterior trash receptacles does not have lids; repair or replace to cover exterior trash receptacles properly. Ensure that exterior trash recepatcle lids are closed at all times to prevent pest activity.
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, Jul 21, 2026 · Original Source
Inspection
Jul 14, 2026
Failed
9 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
In the basement observed emloyees preparing foods without any effective hair restraints; provide effective hair restraints for food handlers.
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
No written procedures to clean up a vomit and diarrhea event could be presented during the inspection; provide.
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 590.002(A)/2-101.11-PFPermits, training, and postings
Official Wording
Assignment (Pf)
Inspector’s Notes
During the inspection there was no assigned person in charge; one of the manager showed up an hour into the inspection. Due to not having an assigned person in charge who is knowlegable the three-compartment sink was not set up properly and was in use none of the basins were filled with dish detergent solution or sanitizer solution and the employee washing dishes was not sanitizing wares at all after washing and rinsing. Assign a person in charge who is knowlegable about food safety illness policy and sanitization when the Certified Food Protection Manager is not on site. After the certified food protection manager arrived they set up the three compartment sink properly with quats testing at 200ppm.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
In the walk-in refrigerator observed raw chicken stored directly above raw beef and RTE cut vegetables stored directly below raw beef kebobs; an employee corrected on site after being directed by the health inspector; store foods in the refrigerator according to their cooking temperatures with RTE foods stored above raw proteins.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Observed in-use utensils stored in 70F water next to the grill area; in-use utensils should be stored on a clean and dry sanitized surface in water 135F and above or in cool running water.
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.
Observed an employee preparing food in a large stock pot with the stock pot directly on the floor in the basement; provide a barrier for protection from the floor when preparing foods
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.
One of the location's exterior trash receptacles does not have lids; repair or replace to cover exterior trash receptacles properly. Ensure that exterior trash recepatcle lids are closed at all times to prevent pest activity.
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, Jul 14, 2026 · Original Source
Inspection
Jan 13, 2026
Passed
6 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Next to the grills and rice cookers observed utensils stored in 55F water; utensils should be stored on a clean and sanitized surface in water 135F or above or in cool running water.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Cut and skewered tomatoes and peppers stored above grilltop at 80F person in charge states they had been removed from refrigeration in the last thirty minutes but placed the skeweres into refrigeration to reach 41F. Hold TCS foods at 135F or above or 41F or below.
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
Cooked tomatoes on sheet pan left on grill at 80F; employee states the tomatoes had been cooked 30 minutes ago and put them into refrigeration to reach 41F. Hold TCS foods at 135F or above or 41F or below.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
The location does not have an irreversible thermometer or test strips to measure the maximum temperature of water at the high heat warewashing machine; provide a way to measure the temperature of the water at the warewashing machine.
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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official Wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
The baffles above the cookline are heaviily encrusted in dust and soils; have the baffles cleaned and sanitized of 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 small dark rodent droppings in the basement. Clean and sanitize the basement of droppings and provide pest control report to damien.yee@boston.gov and have your pest control operator perform a service and provide that report to the health inspector.
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.
Official record from Boston Inspectional Services Department, Jan 13, 2026 · Original Source
Inspection
Jan 6, 2026
Failed
6 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Next to the grills and rice cookers observed utensils stored in 55F water; utensils should be stored on a clean and sanitized surface in water 135F or above or in cool running water.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Cut and skewered tomatoes and peppers stored above grilltop at 80F person in charge states they had been removed from refrigeration in the last thirty minutes but placed the skeweres into refrigeration to reach 41F. Hold TCS foods at 135F or above or 41F or below.
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
Cooked tomatoes on sheet pan left on grill at 80F; employee states the tomatoes had been cooked 30 minutes ago and put them into refrigeration to reach 41F. Hold TCS foods at 135F or above or 41F or below.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
The location does not have an irreversible thermometer or test strips to measure the maximum temperature of water at the high heat warewashing machine; provide a way to measure the temperature of the water at the warewashing machine.
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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official Wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
The baffles above the cookline are heaviily encrusted in dust and soils; have the baffles cleaned and sanitized of 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 small dark rodent droppings in the basement. Clean and sanitize the basement of droppings and provide pest control report to damien.yee@boston.gov and have your pest control operator perform a service and provide that report to the health inspector.
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.
Official record from Boston Inspectional Services Department, Jan 6, 2026 · Original Source
Inspection
Sep 9, 2025
Passed
5 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Food handlers observed without hair restraints. Provide hats or hairnets for all food handlers.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Raw meat kebabs in walk-in refrigerator stored over ready to eat foods. Raw lamb stored above produce. Corrected on site. Store all raw meat below ready to eat foods and produce.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Raw salmon in reduced oxygen packaging. Packaged on site. Discontinue packaging salmon. Discontinue packaging any foods without a HACCP plan approved by the Health Department.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Soils and debris under basement storage shelves. Clean to avoid attracting pests.
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, Sep 9, 2025 · Original Source
Inspection
Sep 3, 2025
Failed
5 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Food handlers observed without hair restraints. Provide hats or hairnets for all food handlers.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Raw meat kebabs in walk-in refrigerator stored over ready to eat foods. Raw lamb stored above produce. Corrected on site. Store all raw meat below ready to eat foods and produce.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Raw salmon in reduced oxygen packaging. Packaged on site. Discontinue packaging salmon. Discontinue packaging any foods without a HACCP plan approved by the Health Department.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Soils and debris under basement storage shelves. Clean to avoid attracting pests.
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, Sep 3, 2025 · Original Source
Inspection
Mar 26, 2025
Passed
7 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Food handler observed without hat. Provide hats or hairnets for all food handlers.
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.
Cooked soup at 145F cooling in plastic container. Soup spread out in metal pan. Cooled to 133F in 5 minutes. Review cooling time and temperature parameters with staff.
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.
Wash and rinse dials on dish machine not accurate. Replace dials for full functionality. Machine rinsing at 160F at plate.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Top of dish machine with dust and debris. Clean to prevent contamintion.
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 26, 2025 · Original Source
Inspection
Mar 18, 2025
Failed
7 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Food handler observed without hat. Provide hats or hairnets for all food handlers.
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.
Cooked soup at 145F cooling in plastic container. Soup spread out in metal pan. Cooled to 133F in 5 minutes. Review cooling time and temperature parameters with staff.
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.
Wash and rinse dials on dish machine not accurate. Replace dials for full functionality. Machine rinsing at 160F at plate.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Top of dish machine with dust and debris. Clean to prevent contamintion.
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 18, 2025 · Original Source
Inspection
Dec 23, 2024
Passed
1 recorded violation
minorCode 590.003/3-307.11-CContamination
Official Wording
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
Mop sink is not fully enclosed. Provide full enclosure for mop sink.
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.
Official record from Boston Inspectional Services Department, Dec 23, 2024 · Original Source
Inspection
Dec 16, 2024
Failed
1 recorded violation
minorCode 590.003/3-307.11-CContamination
Official Wording
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
Mop sink is not fully enclosed. Provide full enclosure for mop sink.
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.