SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Boston News Cafe last inspected?
The most recent inspection on record was on Oct 28, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
8 inspections on record, from Dec 6, 2023 to Oct 28, 2026.
Has Boston News Cafe ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Dec 6, 2023.
The Full Inspection History
8 inspections
Inspection
Oct 28, 2026
Passed
2 recorded violations
minorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Noted several single use boxes stored directly on the floor.Discontinue and elevate 6 inches from the floor
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from Boston Inspectional Services Department, Oct 28, 2026 · Original Source
Inspection
Oct 20, 2026
Failed
2 recorded violations
minorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Noted several single use boxes stored directly on the floor.Discontinue and elevate 6 inches from the floor
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Food Item on the steam table chicken 125 F degrees/ Products must be 135 degree or above / PIC reheated the chicken to 165F and up.( corrected on site) train staff on monitoring temperature
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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official Wording
Food Labels (Pf)
Inspector’s Notes
Display case / provide proper labeling to all prepackaged fruit cups
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
minorCode 590.004/4-901.12-CCleaning and sanitizing
Official Wording
Wiping Cloths Air Drying Location (C)
Inspector’s Notes
observed soiled wiping cloths on the counter/properly store all wiping cloths in a sanitizing solution at the required 200ppm
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Air Gap (P)
Inspector’s Notes
Prep sinks without proper air gap for backflow prevention.Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Sanitizer solution set up in red bucket at the front counter at below 0ppm quats- Review procedures for sanitizer set up with employees
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Food Item on the steam table chicken 125 F degrees/ Products must be 135 degree or above / PIC reheated the chicken to 165F and up.( corrected on site) train staff on monitoring temperature
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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official Wording
Food Labels (Pf)
Inspector’s Notes
Display case / provide proper labeling to all prepackaged fruit cups
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
minorCode 590.004/4-901.12-CCleaning and sanitizing
Official Wording
Wiping Cloths Air Drying Location (C)
Inspector’s Notes
observed soiled wiping cloths on the counter/properly store all wiping cloths in a sanitizing solution at the required 200ppm
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Air Gap (P)
Inspector’s Notes
Prep sinks without proper air gap for backflow prevention.Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Sanitizer solution set up in red bucket at the front counter at below 0ppm quats- Review procedures for sanitizer set up with employees
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.