Inspection
Oct 16, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 16, 2026 · Original Source
Eating & Drinking · Boston, MA
Vertex Pharmaceuticals Cafe
11 Fan Pier Bl
Last inspected Oct 16, 2026 · View Map ↗ · Compare ↗
Passed
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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
- When was Vertex Pharmaceuticals Cafe last inspected?
- The most recent inspection on record was on Oct 16, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 11 inspections on record, from Jan 3, 2024 to Oct 16, 2026.
- Has Vertex Pharmaceuticals Cafe ever been closed by the health department?
- No closure appears in the 11 inspection records we hold for this business. The earliest is dated Jan 3, 2024.
The Full Inspection History
11 inspectionsInspection
Mar 18, 2026
Passed
3 recorded violations
minorCode 590.003/3-302.12-COther
Official Wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s Notes
Observed multiple squeeze bottles at pizza station stored unidentified. Provide a label with the common name of food items stored inside
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed multiple food items (cut squash pasta -cook to order / sliced tomatoes raw steak tips - grill / pre-made chicken sandwich - salad bar) stored on service lines between 45F-56F. Discussed with PIC to maintain all cold held food items @ 41F or below. PIC removed / replaced
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.
More about food kept at an unsafe temperatureminorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Observed heavy food spills on floors throughout kitchen area / grill station and main service line. Clean with frequency to ensure spills / food debris is removed
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Mar 18, 2026 · Original Source
Inspection
Mar 11, 2026
Failed
3 recorded violations
minorCode 590.003/3-302.12-COther
Official Wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s Notes
Observed multiple squeeze bottles at pizza station stored unidentified. Provide a label with the common name of food items stored inside
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed multiple food items (cut squash pasta -cook to order / sliced tomatoes raw steak tips - grill / pre-made chicken sandwich - salad bar) stored on service lines between 45F-56F. Discussed with PIC to maintain all cold held food items @ 41F or below. PIC removed / replaced
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.
More about food kept at an unsafe temperatureminorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Observed heavy food spills on floors throughout kitchen area / grill station and main service line. Clean with frequency to ensure spills / food debris is removed
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Mar 11, 2026 · Original Source
Inspection
Sep 19, 2025
Passed
2 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official Wording
Shell stock Maintaining Identification (Pf)
Inspector’s Notes
Noted some tags missing last day sold.Provide
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.
More about building upkeep issuesminorCode 590.006/6-501.11-CFacility maintenance
Official Wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Repair the floor and the wall leading into dish area.
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Sep 19, 2025 · Original Source
Inspection
Sep 15, 2025
Failed
2 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official Wording
Shell stock Maintaining Identification (Pf)
Inspector’s Notes
Noted some tags missing last day sold.Provide
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.
More about building upkeep issuesminorCode 590.006/6-501.11-CFacility maintenance
Official Wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Repair the floor and the wall leading into dish area.
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Sep 15, 2025 · Original Source
Inspection
Jun 23, 2025
Passed
1 recorded violation
criticalCode 590.004/4-703.11-PChemicals
Official Wording
Hot Water and Chemical-Methods (P)
Inspector’s Notes
Noted high temp dish machine recorded 151F on the gauge for wash cycle not meeting the minimum temperature of 160F based on manufacturare instruction on the data plate. Repair
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Boston Inspectional Services Department, Jun 23, 2025 · Original Source
Inspection
Apr 24, 2025
Failed (extension granted)
6 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official Wording
Shell stock Maintaining Identification (Pf)
Inspector’s Notes
Noted shell stock tags missing date of last sold. Provide
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.
More about building upkeep issuesminorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Noted dispenser scoop in contact with the food. Remove and store either handle facing up and touching the product or in a clean container
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.
More about equipment or utensil issuesminorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Noted food boxes stored on the floor in the dry storage. Remove and store 6 inches above the floor/COS by the Chef
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.
More about food not protected from contaminationcriticalCode 590.004/4-703.11-PChemicals
Official Wording
Hot Water and Chemical-Methods (P)
Inspector’s Notes
Noted high temp dish machine recorded 151F on the gauge for wash cycle not meeting the minimum temperature of 160F based on manufacturare instruction on the data plate. Repair
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Visible dust on the cookline ceiling and the hood. Clean Visible dust in the dish area around the vent. Clea
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.
More about cleaning or sanitizing problemsminorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
All hood filters heavily soiled. Clean with frequency
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Apr 24, 2025 · Original Source
Inspection
Apr 17, 2025
Failed
5 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official Wording
Shell stock Maintaining Identification (Pf)
Inspector’s Notes
Noted shell stock tags missing date of last sold. Provide
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.
More about building upkeep issuesminorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Noted dispenser scoop in contact with the food. Remove and store either handle facing up and touching the product or in a clean container
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.
More about equipment or utensil issuesminorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Noted food boxes stored on the floor in the dry storage. Remove and store 6 inches above the floor/COS by the Chef
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.
More about food not protected from contaminationminorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Visible dust on the cookline ceiling and the hood. Clean Visible dust in the dish area around the vent. Clea
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.
More about cleaning or sanitizing problemsminorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
All hood filters heavily soiled. Clean with frequency
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Apr 17, 2025 · Original Source
Inspection
Dec 9, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Dec 9, 2024 · Original Source
Inspection
May 31, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, May 31, 2024 · Original Source
Inspection
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source