Inspection
Mar 26, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 26, 2026 · Original Source
Eating & Drinking · Boston, MA
B.U. West Campus
278 Babcock St
Last inspected Mar 26, 2026 · View Map ↗ · Compare ↗
Passed
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
9 inspectionsInspection
Nov 7, 2025
Report filed
4 recorded violations
minorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Throughout the the dining common observed in-use bottles with liquids or sauces not identified with name labels; provide name labels for containers when foods transfered to them from bulk containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 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
At the grill area the fryolater cabinet interior and exterior are heavily soiled with grease / at refrigerators 41 and 42 the interiors of the bottom units have dried encrusted food debris / clean and sanitize of grease and food 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.
More about cleaning or sanitizing problemsminorCode 590.006/6-202.15-COther
Official wording
Outer Openings Protected (C)
Inspector’s notes
At the loading dock the door has a hole in the bottom left when standing inside the loading dock looking outside; repair door or install door sweeps so daylight is not visible when the door is closed to prevent pest entry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-303.11-CFacility maintenance
Official wording
Intensity-Lighting (C)
Inspector’s notes
At the allgergen kitchen inside the walk-in refrigerator the light bulb is burned out / at the fry station at the grill area the Tru freezer light bulb does not turn on / at the pizza oven area refrigerator 49 and the Tru hold holding cabinet light bulbs do not turn on / repair or replace light bulbs.
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, Nov 7, 2025 · Original Source
Inspection
Oct 24, 2025
Failed
4 recorded violations
minorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Throughout the the dining common observed in-use bottles with liquids or sauces not identified with name labels; provide name labels for containers when foods transfered to them from bulk containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 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
At the grill area the fryolater cabinet interior and exterior are heavily soiled with grease / at refrigerators 41 and 42 the interiors of the bottom units have dried encrusted food debris / clean and sanitize of grease and food 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.
More about cleaning or sanitizing problemsminorCode 590.006/6-202.15-COther
Official wording
Outer Openings Protected (C)
Inspector’s notes
At the loading dock the door has a hole in the bottom left when standing inside the loading dock looking outside; repair door or install door sweeps so daylight is not visible when the door is closed to prevent pest entry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-303.11-CFacility maintenance
Official wording
Intensity-Lighting (C)
Inspector’s notes
At the allgergen kitchen inside the walk-in refrigerator the light bulb is burned out / at the fry station at the grill area the Tru freezer light bulb does not turn on / at the pizza oven area refrigerator 49 and the Tru hold holding cabinet light bulbs do not turn on / repair or replace light bulbs.
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 24, 2025 · Original Source
Inspection
Apr 18, 2025
Passed
3 recorded violations
criticalCode 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 items in the salad bar with temperatures above 41F Canteloupe 52F Beets 54F Products out for less than 1 hour and were returned to refrigeration at 39F
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 temperaturecriticalCode 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
Plated meals at the Allergen Station hot holding at 110F Reviewed the process to change procedures in the area Products were voluntarily discarded 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 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling behind the Vegan serving station with damage- Make proper repairs to make the surface smooth durable nonpourous and cleanable
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, Apr 18, 2025 · Original Source
Inspection
Apr 9, 2025
Failed
3 recorded violations
criticalCode 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 items in the salad bar with temperatures above 41F Canteloupe 52F Beets 54F Products out for less than 1 hour and were returned to refrigeration at 39F
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 temperaturecriticalCode 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
Plated meals at the Allergen Station hot holding at 110F Reviewed the process to change procedures in the area Products were voluntarily discarded 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 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling behind the Vegan serving station with damage- Make proper repairs to make the surface smooth durable nonpourous and cleanable
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, Apr 9, 2025 · Original Source
Inspection
Dec 3, 2024
Passed
5 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
Priority violations noted on the inspection report- Review procedures with 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
Prepared chicken on the hot line at the True Balance station with a temperature of 125F. Temperature of the product was also at 125-130F in a hot holding box. Other products in the hot hold box were at above 160F Employees shall ensure products are cooked to the proper cooking temperatures and hot held at 135F or above Per the temperature logs at the station the product was cooked to 170F 45 minutes prior to the inspection All the product was removed and placed back into the oven to reheat to above 165F Review procedures with all 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.
More about food kept at an unsafe temperaturecriticalCode 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
Numerous cut vegetables were on service stations at above 41F Diced tomatoes noted at the Vegan Station 56F Wraps and Bowls 54F Mediterranean 54F. Peppers 56F and Zucchini 58F were also noted in a lift top service line refrigerator at the Mediterranean station. Ensure all products are properly cooled to 41F or below prioer to placing out for service. All products noted at above 41F were removed and placed in the blast chiller before putting back out to the service line
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
Temperature gauge on the high temperature pot washer is registering a rinse temperature of 120F at the time of the inspection. An irreversible thermometer was used and the unit is properly rinsing at above 180F. Repair gauge
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 temperaturecriticalCode 590.007/7-204.11-PChemicals
Official wording
Sanitizers Criteria-Chemicals (P)
Inspector’s notes
Sanitizer from the automated dispenser in the True Balance station tested at 500ppm- Hot water is attached to this dispenser with a temperature of 120F Lower water temperature to 65F-75F as indicated by the manufacturers instructions- Cold water added at the time and tested at 300ppm Sanitizer in the Pot Wash warewashing area tested above 500ppm- Water was within normal temperatures Water will be added until repairs are made to lowerthe concentration to 200-400ppm
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, Dec 3, 2024 · Original Source
Inspection
Nov 21, 2024
Failed
5 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
Priority violations noted on the inspection report- Review procedures with 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
Prepared chicken on the hot line at the True Balance station with a temperature of 125F. Temperature of the product was also at 125-130F in a hot holding box. Other products in the hot hold box were at above 160F Employees shall ensure products are cooked to the proper cooking temperatures and hot held at 135F or above Per the temperature logs at the station the product was cooked to 170F 45 minutes prior to the inspection All the product was removed and placed back into the oven to reheat to above 165F Review procedures with all 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.
More about food kept at an unsafe temperaturecriticalCode 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
Numerous cut vegetables were on service stations at above 41F Diced tomatoes noted at the Vegan Station 56F Wraps and Bowls 54F Mediterranean 54F. Peppers 56F and Zucchini 58F were also noted in a lift top service line refrigerator at the Mediterranean station. Ensure all products are properly cooled to 41F or below prioer to placing out for service. All products noted at above 41F were removed and placed in the blast chiller before putting back out to the service line
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
Temperature gauge on the high temperature pot washer is registering a rinse temperature of 120F at the time of the inspection. An irreversible thermometer was used and the unit is properly rinsing at above 180F. Repair gauge
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 temperaturecriticalCode 590.007/7-204.11-PChemicals
Official wording
Sanitizers Criteria-Chemicals (P)
Inspector’s notes
Sanitizer from the automated dispenser in the True Balance station tested at 500ppm- Hot water is attached to this dispenser with a temperature of 120F Lower water temperature to 65F-75F as indicated by the manufacturers instructions- Cold water added at the time and tested at 300ppm Sanitizer in the Pot Wash warewashing area tested above 500ppm- Water was within normal temperatures Water will be added until repairs are made to lowerthe concentration to 200-400ppm
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, Nov 21, 2024 · Original Source
Inspection
May 1, 2024
Passed
5 recorded violations
criticalCode 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
Products in lift top refrigeration unit located in the deli at above 41F. Tuna 47F Sliced Roast Beef 55F Ham 46F Unit is not properly holding temperature All products were removed and placed in a blast chiller to cool to 41F or below Product was on the service line for less than 2 hpours per the PIC
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 temperaturecriticalCode 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
Buttered chicken on the service line at 127F Reviewed process with staff and product was removed and reheated to above 165F Maintain at 135F or above
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 temperaturemajorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Refrigeration unit in the deli area used for service at 52F All foods were removed at the time of the inspection Repair the unit to hold at 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 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Small leak noted from flight dish machine- 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 issuesminorCode 590.006/6-101.11-COther
Official wording
Surface Characteristics-Indoor Areas (C)
Inspector’s notes
Board on wall that is unfinished in warewashing- Repair to make smooth durable cleanable Wall behind shelf in warewashing with broken tiles- Repair
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, May 1, 2024 · Original Source
Inspection
Apr 24, 2024
Failed
5 recorded violations
criticalCode 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
Products in lift top refrigeration unit located in the deli at above 41F. Tuna 47F Sliced Roast Beef 55F Ham 46F Unit is not properly holding temperature All products were removed and placed in a blast chiller to cool to 41F or below Product was on the service line for less than 2 hpours per the PIC
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 temperaturecriticalCode 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
Buttered chicken on the service line at 127F Reviewed process with staff and product was removed and reheated to above 165F Maintain at 135F or above
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 temperaturemajorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Refrigeration unit in the deli area used for service at 52F All foods were removed at the time of the inspection Repair the unit to hold at 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 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Small leak noted from flight dish machine- 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 issuesminorCode 590.006/6-101.11-COther
Official wording
Surface Characteristics-Indoor Areas (C)
Inspector’s notes
Board on wall that is unfinished in warewashing- Repair to make smooth durable cleanable Wall behind shelf in warewashing with broken tiles- Repair
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, Apr 24, 2024 · Original Source