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Eating & Drinking w/ Take Out · Boston, MA

Brighton Cafe

1597 Commonwealth Av

Last inspected Jan 29, 2026 · View Map ↗ · Compare ↗

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Passed

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

The full inspection history

10 inspections

Inspection

Jan 29, 2026

Passed

3 recorded violations

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

Some containers with prepared food items without date marking. 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 temperature
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Observed some rodent-like droppings at lower level. Provide an IPM report from a licensed exterminator clean properly the area.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood Vent sticker expired. Provide 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 problems

Official record from Boston Inspectional Services Department, Jan 29, 2026 · Original Source

Inspection

Jan 12, 2026

Failed

3 recorded violations

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

Some containers with prepared food items without date marking. 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 temperature
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Observed some rodent-like droppings at lower level. Provide an IPM report from a licensed exterminator clean properly the area.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood Vent sticker expired. Provide 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 problems

Official record from Boston Inspectional Services Department, Jan 12, 2026 · Original Source

Inspection

Sep 8, 2025

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Sep 8, 2025 · Original Source

Inspection

May 29, 2025

Passed

3 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Ice scoops stored in ice bin. Store scoops in seoarate container next to ice bin to prevent contamination from hands.

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 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Cooked eggs inrefrigerator covered with plastic at 110F. Eggs spread out and uncovered- cooled to 80F in 15 minutes returned to refrigerator un covered. Cool cooked foods completely prior to covering.

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 590.004/4-204.117-PFCleaning and sanitizing

Official wording

Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)

Inspector’s notes

No detergent attached to hifh temp dish machine. Attach detergent to machine to ensure proper washing.

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

Official record from Boston Inspectional Services Department, May 29, 2025 · Original Source

Inspection

May 22, 2025

Failed

3 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Ice scoops stored in ice bin. Store scoops in seoarate container next to ice bin to prevent contamination from hands.

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 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Cooked eggs inrefrigerator covered with plastic at 110F. Eggs spread out and uncovered- cooled to 80F in 15 minutes returned to refrigerator un covered. Cool cooked foods completely prior to covering.

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 590.004/4-204.117-PFCleaning and sanitizing

Official wording

Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)

Inspector’s notes

No detergent attached to hifh temp dish machine. Attach detergent to machine to ensure proper washing.

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

Official record from Boston Inspectional Services Department, May 22, 2025 · Original Source

Inspection

Oct 31, 2024

Not required

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source

Inspection

Jul 5, 2024

Passed

3 recorded violations

criticalCode 590.003(C)/3-301.11-PHandwashing

Official wording

Preventing Contamination from Hands (P)

Inspector’s notes

Observed an employee handling raw tomato and lettuce with a bare and for use in a sandwich that was being prepared. The product was voluntarily discarded the employee washed his hands and put on clean gloves Review glove use policy with all employees

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 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Areas along the floors in some areas behind shelving and equipment with soils- 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 problems
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Evidence of pest activity at the establishment Numerous cage traps set up- per the staff they are to catch rodents that have been observed There was no pest control reports available at this time for review Routine pest control shall be done at the establishment- Provide an updated detailed pest control report from a licensed pest control company

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Boston Inspectional Services Department, Jul 5, 2024 · Original Source

Inspection

Jun 28, 2024

Failed

3 recorded violations

majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Evidence of pest activity at the establishment Numerous cage traps set up- per the staff they are to catch rodents that have been observed There was no pest control reports available at this time for review Routine pest control shall be done at the establishment- Provide an updated detailed pest control report from a licensed pest control company

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects
criticalCode 590.003(C)/3-301.11-PHandwashing

Official wording

Preventing Contamination from Hands (P)

Inspector’s notes

Observed an employee handling raw tomato and lettuce with a bare and for use in a sandwich that was being prepared. The product was voluntarily discarded the employee washed his hands and put on clean gloves Review glove use policy with all employees

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 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Areas along the floors in some areas behind shelving and equipment with soils- 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 problems

Official record from Boston Inspectional Services Department, Jun 28, 2024 · Original Source

Inspection

Apr 19, 2024

Report filed

1 recorded violation

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

In use utensils stored in stagnant water at the drink station- Reviewed and corrected

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

Official record from Boston Inspectional Services Department, Apr 19, 2024 · Original Source

Inspection

Nov 17, 2023

Report filed

2 recorded violations

minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Wiping cloths stored wet on counter at cooking line sandwich unit. Store properly in sanitizer solution.

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 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Several cans with food products stored on the floor at the storage area. Elevate properly.

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.

More about food not protected from contamination

Official record from Boston Inspectional Services Department, Nov 17, 2023 · Original Source

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