Inspection
Sep 30, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 30, 2026 · Original Source
Eating & Drinking · Boston, MA
Beacon Cafe @Univ. Of Mass Boston
100 William T Morrissey Bl
Last inspected Sep 30, 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
8 inspectionsInspection
Mar 10, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 10, 2026 · Original Source
Inspection
Oct 9, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 9, 2025 · Original Source
Inspection
Apr 15, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Apr 15, 2025 · Original Source
Inspection
Oct 8, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 8, 2024 · Original Source
Inspection
May 7, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, May 7, 2024 · Original Source
Inspection
Oct 19, 2023
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
Foods in four door unit under grill on cooking line between 49F to 54F. PIC removed and will have unit repaired.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
As discussed please replace caulking at three bay sink. Clean top of the dishwasher of build up.
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
Foind four draw unit on cooking line with food at 52F and unit at 55F. PIC stated that he had some blanched French Fries cooling off. All food was removed and going forward walk in will be used. Veruy liottle food in unit at this time.
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, Oct 19, 2023 · Original Source
Inspection
Oct 11, 2023
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
Foods in four door unit under grill on cooking line between 49F to 54F. PIC removed and will have unit repaired.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
As discussed please replace caulking at three bay sink. Clean top of the dishwasher of build up.
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
Foind four draw unit on cooking line with food at 52F and unit at 55F. PIC stated that he had some blanched French Fries cooling off. All food was removed and going forward walk in will be used. Veruy liottle food in unit at this time.
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, Oct 11, 2023 · Original Source
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