Eating & Drinking w/ Take Out · Boston, MA

Bon Me

Name: Bon Me
Address: 100 Hanover St, Boston, MA

100 Hanover St

Last inspected Feb 20, 2026 · View Map ↗ · Compare ↗

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Passed

SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

8 inspections

Inspection

Feb 20, 2026

Passed

6 recorded violations

minorCode 590.002(C)/2-102.12-CPermits, training, and postings

Official wording

(A) Certified Food Protection Manager (C)

Inspector’s notes

PIC unable to provide Servsafe Certificate. Post current CFPM certificate

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

majorCode 590.002(D)/2-103.11-PFOther

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

CFPM to train staff on violations noted on the inspection report

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Multiple bulk bins/ small storage containers observed without lables. Provide labels whrn removed from original containers.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Portioned cups observed stored in multiple foods storage units as food dispensing utensils . Discontinue use proper utensils.

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 issues

majorCode 590.003/3-501.17-PFFood temperature

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

2 containers of cooked chicken from previous night per PIC stored in 2 door refrigeration unit observed without date marking. PIC to provide date marking before storing. (corrected on site)

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 temperature

majorCode 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Facility main handwashing sink observed blocked by multiple dishes. Discontinue maintain accessible at all time to for handwashing only.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from Boston Inspectional Services Department, Feb 20, 2026 · Original Source

Inspection

Feb 4, 2026

Failed

6 recorded violations

minorCode 590.002(C)/2-102.12-CPermits, training, and postings

Official wording

(A) Certified Food Protection Manager (C)

Inspector’s notes

PIC unable to provide Servsafe Certificate. Post current CFPM certificate

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

majorCode 590.002(D)/2-103.11-PFOther

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

CFPM to train staff on violations noted on the inspection report

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Multiple bulk bins/ small storage containers observed without lables. Provide labels whrn removed from original containers.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Portioned cups observed stored in multiple foods storage units as food dispensing utensils . Discontinue use proper utensils.

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 issues

majorCode 590.003/3-501.17-PFFood temperature

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

2 containers of cooked chicken from previous night per PIC stored in 2 door refrigeration unit observed without date marking. PIC to provide date marking before storing. (corrected on site)

In plain English

More about food kept at an unsafe temperature

majorCode 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Facility main handwashing sink observed blocked by multiple dishes. Discontinue maintain accessible at all time to for handwashing only.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from Boston Inspectional Services Department, Feb 4, 2026 · Original Source

Inspection

Dec 1, 2025

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Dec 1, 2025 · Original Source

Inspection

Mar 5, 2025

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Mar 5, 2025 · Original Source

Inspection

Oct 9, 2024

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Oct 9, 2024 · Original Source

Inspection

Mar 12, 2024

Passed

10 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Ensure all utensils being used to dispense foods have a proper handle to reduce potential bare hand contact

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 issues

minorCode 590.002(C)/2-102.12-CPermits, training, and postings

Official wording

(A) Certified Food Protection Manager (C)

Inspector’s notes

PIC on site does not have a current food safety certificate - address

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode 590.003(C)/3-301.11-PHandwashing

Official wording

Preventing Contamination from Hands (P)

Inspector’s notes

Keep the only designated hand sink in the food prep area clean and clutter free from soiled dishes and utensild - addressed immediately

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

minorCode 590.004/4-101.16-COther

Official wording

Sponges Use Limitation (C)

Inspector’s notes

Discontinuie the use of sponges to clean utensils -oonly " non-food contact surfaces" as discussed

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 590.004/4-502.13-CEquipment and utensils

Official wording

Single-Service and Single-Use Articles-Use Limitations (C)

Inspector’s notes

Relocate all " to go boxes" used for take outfoods as they area stored in arms length of customers waiting in line

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 issues

minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean inside and outside of all refrigeration / freezer units - exterior of all bulk food storage bins from all visible food spills stains and 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 problems

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

All food handlers are to wear proper hair restraints when working with foods - cashier does not at this time

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 issues

minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Set up accordingly

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 problems

majorCode 590.004/4-202.11-PFCleaning and sanitizing

Official wording

Food-Contact Surfaces-Cleanability (Pf)

Inspector’s notes

Soak all chef knives and the two compromised cutting boads with deep lacerations to remove an accumulation of visible soils - foods often get stuck at the unds of the knives by the handles as well as foods collecting inside the lacerastions of the cutting board

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 problems

minorCode 590.006/6-301.14-CHandwashing

Official wording

Handwashing Signage (C)

Inspector’s notes

Post " Hand washing only" signage at all designated hand sinks where needed

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from Boston Inspectional Services Department, Mar 12, 2024 · Original Source

Inspection

Mar 4, 2024

Failed

10 recorded violations

majorCode 590.004/4-202.11-PFCleaning and sanitizing

Official wording

Food-Contact Surfaces-Cleanability (Pf)

Inspector’s notes

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 problems

minorCode 590.004/4-502.13-CEquipment and utensils

Official wording

Single-Service and Single-Use Articles-Use Limitations (C)

Inspector’s notes

Relocate all " to go boxes" used for take outfoods as they area stored in arms length of customers waiting in line

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 issues

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

All food handlers are to wear proper hair restraints when working with foods - cashier does not at this time

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 issues

minorCode 590.002(C)/2-102.12-CPermits, training, and postings

Official wording

(A) Certified Food Protection Manager (C)

Inspector’s notes

PIC on site does not have a current food safety certificate - address

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Ensure all utensils being used to dispense foods have a proper handle to reduce potential bare hand contact

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 issues

minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Set up accordingly

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 problems

criticalCode 590.003(C)/3-301.11-PHandwashing

Official wording

Preventing Contamination from Hands (P)

Inspector’s notes

Keep the only designated hand sink in the food prep area clean and clutter free from soiled dishes and utensild - addressed immediately

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

minorCode 590.004/4-101.16-COther

Official wording

Sponges Use Limitation (C)

Inspector’s notes

Discontinuie the use of sponges to clean utensils -oonly " non-food contact surfaces" as discussed

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean inside and outside of all refrigeration / freezer units - exterior of all bulk food storage bins from all visible food spills stains and 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 problems

minorCode 590.006/6-301.14-CHandwashing

Official wording

Handwashing Signage (C)

Inspector’s notes

Post " Hand washing only" signage at all designated hand sinks where needed

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from Boston Inspectional Services Department, Mar 4, 2024 · Original Source

Inspection