Inspection
Aug 21, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Aug 21, 2026 · Original Source
Eating & Drinking · Boston, MA
B.U. Warren Tower Cafe
700 Commonwealth Av
Last inspected Aug 21, 2026 · View Map ↗ · Compare ↗
Passed
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspectionsInspection
Mar 9, 2026
Report filed
1 recorded violation
minorCode 590.004/4-501.12-COther
Official wording
Cutting Surfaces (C)
Inspector’s notes
Cutting board at deli section heavily scored. Resurface or replace.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Mar 9, 2026 · Original Source
Inspection
Dec 2, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Dec 2, 2025 · Original Source
Inspection
Apr 25, 2025
Passed
3 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floors around equipment with soils and debris- Clean with proper 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 problemsmajorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Refrigeration unit used to hold cut lettuce behind the salad bar with a temperature of 57F Products that had been placed in the unit less than 30 min prior were removed and placed in refrigeration at 38F Make proper repairs to the unit to hold a temperature of 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.
More about food kept at an unsafe temperatureminorCode 590.004/4-502.11-CFood temperature
Official wording
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
Gasket on milk refrigerator damaged and needs to be replaced- Refrigeration unit was holding a temperature of 38F at the time of the inspection
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 temperatureOfficial record from Boston Inspectional Services Department, Apr 25, 2025 · Original Source
Inspection
Apr 14, 2025
Failed
3 recorded violations
majorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Refrigeration unit used to hold cut lettuce behind the salad bar with a temperature of 57F Products that had been placed in the unit less than 30 min prior were removed and placed in refrigeration at 38F Make proper repairs to the unit to hold a temperature of 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.
More about food kept at an unsafe temperatureminorCode 590.004/4-502.11-CFood temperature
Official wording
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
Gasket on milk refrigerator damaged and needs to be replaced- Refrigeration unit was holding a temperature of 38F at the time of the inspection
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floors around equipment with soils and debris- Clean with proper 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 14, 2025 · Original Source
Inspection
Oct 29, 2024
Passed
6 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
At the time of the inspection I observed employees placing all the dirty equipment on the 3 bay sink on the sanitizing end and also placing dirty equipment into the sanitizer solution set up in the sanitizer bay. The sink is clearly marked for wash rinse sanitize. There is also a food disposal located at the wash end of the 3 bay sink where the soiled dishes shallbe placed and food waste removed in this area- Corrected at this time- PIC shall properly monitor warewashing procedures Priority violations noted at the time of the inspection PIC shal review with staff and monitor cooling/cold holding procedures
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-305.14-COther
Official wording
Food Preparation (C)
Inspector’s notes
Observed an employee at the WOK station removing carrots from its shipping bag and cutting the product without rinsing- The packaging does not indicate the product is prewashed Corrected at the time of the inspection- Review wit staff
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
Multiple products placed out at the Wok station were noted at above 41F Carrots 112F Peppers 52F and Cabbage at 83F All products were removed at this time- Per the PIC the products were placed out less than an hour prior to the inspetion Review proper cooling and cold holding procedures for products prior to placing out for 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.
More about food kept at an unsafe temperatureminorCode 590.004/4-501.18-CCleaning and sanitizing
Official wording
Warewashing Equipment Clean Solutions (C)
Inspector’s notes
A the time of the inspection the water in the sanitizer bay was heavily soiled- Sink was drained/cleaned and sanitized at the time of the inspection
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 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Heavy leak noted below the 3 bay sink at the warewashing area wher the insinkerator is attached to the sink- Make proper repairs
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
Floor at the entrance to multiple walkin refrigeration units with damage and/or loose metal- Repair
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, Oct 29, 2024 · Original Source
Inspection
Oct 22, 2024
Failed
6 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
At the time of the inspection I observed employees placing all the dirty equipment on the 3 bay sink on the sanitizing end and also placing dirty equipment into the sanitizer solution set up in the sanitizer bay. The sink is clearly marked for wash rinse sanitize. There is also a food disposal located at the wash end of the 3 bay sink where the soiled dishes shallbe placed and food waste removed in this area- Corrected at this time- PIC shall properly monitor warewashing procedures Priority violations noted at the time of the inspection PIC shal review with staff and monitor cooling/cold holding procedures
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-305.14-COther
Official wording
Food Preparation (C)
Inspector’s notes
Observed an employee at the WOK station removing carrots from its shipping bag and cutting the product without rinsing- The packaging does not indicate the product is prewashed Corrected at the time of the inspection- Review wit staff
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
Multiple products placed out at the Wok station were noted at above 41F Carrots 112F Peppers 52F and Cabbage at 83F All products were removed at this time- Per the PIC the products were placed out less than an hour prior to the inspetion Review proper cooling and cold holding procedures for products prior to placing out for 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.
More about food kept at an unsafe temperatureminorCode 590.004/4-501.18-CCleaning and sanitizing
Official wording
Warewashing Equipment Clean Solutions (C)
Inspector’s notes
A the time of the inspection the water in the sanitizer bay was heavily soiled- Sink was drained/cleaned and sanitized at the time of the inspection
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 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Heavy leak noted below the 3 bay sink at the warewashing area wher the insinkerator is attached to the sink- Make proper repairs
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
Floor at the entrance to multiple walkin refrigeration units with damage and/or loose metal- Repair
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, Oct 22, 2024 · Original Source
Inspection
Sep 27, 2023
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 27, 2023 · Original Source