Inspection
Jul 17, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 17, 2026 · Original Source
Retail Food · Boston, MA
Bazaar On Cambridge St.
424 Cambridge St
Last inspected Jul 17, 2026 · View Map ↗ · Compare ↗
Passed
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
13 inspectionsInspection
Mar 11, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 11, 2026 · Original Source
Inspection
Dec 8, 2025
Passed
6 recorded violations
minorCode 590.004/4-204.112-CFood temperature
Official wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
Multiple cold holding units in customer area and in the back of house lack internal thermometers; provide.
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
The establishment's quats test strips are damaged and no longer usable; replace and provide undamaged test strips.
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 590.004/4-502.11-PFFacility maintenance
Official wording
(B) Good Repair and Calibration (Pf)
Inspector’s notes
The only food thermometer at the establishment read 150F for soup on hot holding while the health inspector's calibrated food thermometer read 162F. Repair or calibrate food thermometer or replace unit.
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 issuesmajorCode 590.006/6-501.115-PFOther
Official wording
Prohibiting Animals (Pf)
Inspector’s notes
During inspection observed a small dog being pushed in a shopping cart; the health inpector had to give direction to the staff on the questions they were allowed to ask the customer and had to directly talk with the customer as the staff lacked training on how to handle a person with an emotinal support animal in the store. The health inspector asked if the dog was a trained service anmial and was presented with an emotional support animal registration card. The health inspector explained to the customer with the staff present that emotional support animals are not trained service animals and the animal is not allowed inside food service establishments and confirmed that the animal was walked outside the establishment. Only trained service animals are allowed inside food service establishments.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Yellow hood sticker in kitchen expired October 2025. Have a licensed hood cleaner perform service and replace expired hood sticker with a current one.
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 problemscriticalCode 590.007/7-204.11-PChemicals
Official wording
Sanitizers Criteria-Chemicals (P)
Inspector’s notes
Quats sanitizer in three compartment sink tested using health inspectors quats test strips tested over 500ppm; the health inpsector instructed staff to dilute the solution in the sanitizer compartment with water and restested the solution at 200ppm. Repair or replace sanitizer mixer so that it produces solution at proper ppm.
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 8, 2025 · Original Source
Inspection
Dec 1, 2025
Failed
6 recorded violations
minorCode 590.004/4-204.112-CFood temperature
Official wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
Multiple cold holding units in customer area and in the back of house lack internal thermometers; provide.
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
The establishment's quats test strips are damaged and no longer usable; replace and provide undamaged test strips.
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 590.004/4-502.11-PFFacility maintenance
Official wording
(B) Good Repair and Calibration (Pf)
Inspector’s notes
The only food thermometer at the establishment read 150F for soup on hot holding while the health inspector's calibrated food thermometer read 162F. Repair or calibrate food thermometer or replace unit.
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 issuesmajorCode 590.006/6-501.115-PFOther
Official wording
Prohibiting Animals (Pf)
Inspector’s notes
During inspection observed a small dog being pushed in a shopping cart; the health inpector had to give direction to the staff on the questions they were allowed to ask the customer and had to directly talk with the customer as the staff lacked training on how to handle a person with an emotinal support animal in the store. The health inspector asked if the dog was a trained service anmial and was presented with an emotional support animal registration card. The health inspector explained to the customer with the staff present that emotional support animals are not trained service animals and the animal is not allowed inside food service establishments and confirmed that the animal was walked outside the establishment. Only trained service animals are allowed inside food service establishments.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Yellow hood sticker in kitchen expired October 2025. Have a licensed hood cleaner perform service and replace expired hood sticker with a current one.
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 problemscriticalCode 590.007/7-204.11-PChemicals
Official wording
Sanitizers Criteria-Chemicals (P)
Inspector’s notes
Quats sanitizer in three compartment sink tested using health inspectors quats test strips tested over 500ppm; the health inpsector instructed staff to dilute the solution in the sanitizer compartment with water and restested the solution at 200ppm. Repair or replace sanitizer mixer so that it produces solution at proper ppm.
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 1, 2025 · Original Source
Inspection
May 7, 2025
Report filed
1 recorded violation
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floors under and around equipment at the bakery area with soils and debris Fan covers in walkin refrigeration with dust- Clean all areas
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, May 7, 2025 · Original Source
Inspection
Jan 15, 2025
Report filed
2 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employees at service counters with no hair restraints- Provide
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.
More about employee hygiene or health policy issuesminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils and debris noted uder retail shelving and refrigeration- 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, Jan 15, 2025 · Original Source
Inspection
Nov 4, 2024
Passed
2 recorded violations
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
Soups held at service counter for less than 1 hour per the PIC at 120F- Removed and reheated to 170F The warming unit was not turned up to a level to maintain 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 temperatureminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floors below storage shelving in back with heavy 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, Nov 4, 2024 · Original Source
Inspection
Oct 24, 2024
Failed
2 recorded violations
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
Soups held at service counter for less than 1 hour per the PIC at 120F- Removed and reheated to 170F The warming unit was not turned up to a level to maintain 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 temperatureminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floors below storage shelving in back with heavy 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, Oct 24, 2024 · Original Source
Inspection
Jul 19, 2024
Passed
2 recorded violations
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
Soups placed out in a service area at 120F- Product was removed and reheated to 185F Ensure products are at 135F or above before 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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Areas of floor under and behind equipment with soils and debris- Clean
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, Jul 19, 2024 · Original Source
Inspection
Jul 10, 2024
Failed
2 recorded violations
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
Soups placed out in a service area at 120F- Product was removed and reheated to 185F Ensure products are at 135F or above before 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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Areas of floor under and behind equipment with soils and debris- Clean
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, Jul 10, 2024 · Original Source
Inspection
Feb 2, 2024
Report filed
1 recorded violation
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floors under and around equipment in deli area with encrusted soils and debris- Clean properly
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, Feb 2, 2024 · Original Source
Inspection
Oct 12, 2023
Passed
2 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
Pies with lamb meat placed in ambient temperature registering 55F. PIC stated they have been out for 2 hours and moved it to the refrigerating unit. Mantain 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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Counters at the fruit and produce section soiled. Bottom of some refrigerating units soiled. Bottom of walk-in units soiled. --- Clean all properly
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, Oct 12, 2023 · Original Source
Inspection
Oct 5, 2023
Failed
2 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
Pies with lamb meat placed in ambient temperature registering 55F. PIC stated they have been out for 2 hours and moved it to the refrigerating unit. Mantain 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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Counters at the fruit and produce section soiled. Bottom of some refrigerating units soiled. Bottom of walk-in units soiled. --- Clean all properly
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, Oct 5, 2023 · Original Source