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Eating & Drinking w/ Take Out · Boston, MA

Cafe La Paz

101 S Huntington Av

Last inspected Jul 21, 2026 · View Map ↗ · Compare ↗

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Passed

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

7 inspections

Inspection

Jul 21, 2026

Passed

5 recorded violations

criticalCode 590.003/3-306.11-PContamination

Official wording

Food Display-Preventing Contamination by Consumers (P)

Inspector’s notes

Muffins and brownies on front counter without sneeze guard or preotection from customers. Move muffins and brownies to display case to prevent contamination from customers.

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
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

Pastry with cheese held at 75F- cheese and spinach burek. Hold pastry cold below 41F reheat to order. May request TPHC for pastry- submit plan and checklist.

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 590.004/4-601.11-PFCleaning and sanitizing

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

Interior of ice machine with pink slime. Clean and sanitize.

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 590.006/6-301.12-PFOther

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

Hand sink at warewashing station out of towels. Ensure all hand sinks have soap and towels at all times.

In plain English

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

More about other finding
majorCode 590.007/7-102.11-PFOther

Official wording

Common Name-Working Containers (Pf)

Inspector’s notes

Spray bottle labeled as window cleaner. PIC stated bottles contains sanitizer. Label bottles accoring to chemical. Discontinue mixing labeled bottles and chemicals.

In plain English

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

More about other finding

Official record from Boston Inspectional Services Department, Jul 21, 2026 · Original Source

Inspection

Jul 14, 2026

Failed

5 recorded violations

criticalCode 590.003/3-306.11-PContamination

Official wording

Food Display-Preventing Contamination by Consumers (P)

Inspector’s notes

Muffins and brownies on front counter without sneeze guard or preotection from customers. Move muffins and brownies to display case to prevent contamination from customers.

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
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

Pastry with cheese held at 75F- cheese and spinach burek. Hold pastry cold below 41F reheat to order. May request TPHC for pastry- submit plan and checklist.

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 590.004/4-601.11-PFCleaning and sanitizing

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

Interior of ice machine with pink slime. Clean and sanitize.

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 590.006/6-301.12-PFOther

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

Hand sink at warewashing station out of towels. Ensure all hand sinks have soap and towels at all times.

In plain English

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

More about other finding
majorCode 590.007/7-102.11-PFOther

Official wording

Common Name-Working Containers (Pf)

Inspector’s notes

Spray bottle labeled as window cleaner. PIC stated bottles contains sanitizer. Label bottles accoring to chemical. Discontinue mixing labeled bottles and chemicals.

In plain English

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

More about other finding

Official record from Boston Inspectional Services Department, Jul 14, 2026 · Original Source

Inspection

Dec 18, 2025

Passed

3 recorded violations

majorCode 590.002(D)/2-103.11-PFOther

Official wording

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

Inspector’s notes

PIC to train staff ob PF's 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
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

Container of cold cuts observed without date marking or expiration date. Provide made/discard date before storing (COS) Per PIC cold cuts were prepped the day before

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

Warewashing and prep area handsink observed blocked by dishes. Discontinue maintain accessible at all time for handwashing only. (corrected on site)

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, Dec 18, 2025 · Original Source

Inspection

Dec 4, 2025

Failed

3 recorded violations

majorCode 590.002(D)/2-103.11-PFOther

Official wording

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

Inspector’s notes

PIC to train staff ob PF's 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
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

Container of cold cuts observed without date marking or expiration date. Provide made/discard date before storing (COS) Per PIC cold cuts were prepped the day before

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

Warewashing and prep area handsink observed blocked by dishes. Discontinue maintain accessible at all time for handwashing only. (corrected on site)

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, Dec 4, 2025 · Original Source

Inspection

Sep 29, 2025

Passed

2 recorded violations

minorCode 590.004/4-301.13-CWater, plumbing, and sewage

Official wording

Drain boards (C)

Inspector’s notes

There is no drain board or rack to hold soiled wares at the three compartment sink. Provide a way to hold and store soiled wares to be cleaned at the warewashing area. 9/22/2025: Upon compliance a bus bucket and table have been provided but it is non-sealed wood. Seal wood table to make cleanable and non absorbant or provide a cleanable durable non absorbant rack or drain board. PIC states they will order a stainless steel table to store their soiled wares.

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.

More about water, plumbing, or sewage problems
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

In the food prep area food dispensing area and the warewashing area the ceiling is not cleanable and has exposed HVAC ducts or built to be enclosed as per the approved plan reivew. Provide an enclosed ceiling that is cleanable. 9/22/2025: Upon compliance spoke with PIC regarding ceiling. PIC will be requesting an estimate from their contractor to provide an enclosed ceiling at their food prep and warewashing areas and will submit paperwork for a variance.

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, Sep 29, 2025 · Original Source

Inspection

Sep 22, 2025

Failed (extension granted)

7 recorded violations

minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Hand sink directly next to prep sink is allowing cross contamination. Provide a splash guard. At the waffle machines there is no sneeze guard to prevent contamination from customers at the counter area; provide. At any areas exposed to possible customer contamination provide a sneeze guard.

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
majorCode 590.004/4-204.112-PFFood temperature

Official wording

Temperature Measuring Devices-Functionality (Pf)

Inspector’s notes

Location has no irreversible thermometer for high temperature warewashing machine. 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
minorCode 590.004/4-301.13-CWater, plumbing, and sewage

Official wording

Drain boards (C)

Inspector’s notes

There is no drain board or rack to hold soiled wares at the three compartment sink. Provide a way to hold and store soiled wares to be cleaned at the warewashing area. 9/22/2025: Upon compliance a bus bucket and table have been provided but it is non-sealed wood. Seal wood table to make cleanable and non absorbant or provide a cleanable durable non absorbant rack or drain board. PIC states they will order a stainless steel table to store their soiled wares.

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.

More about water, plumbing, or sewage problems
minorCode 590.005/5-203.13-COther

Official wording

Service Sink (C)

Inspector’s notes

Mop sink is not enclosed. Provide enclosed mop sink to prevent contamination.

In plain English

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

More about other finding
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

In the food prep area food dispensing area and the warewashing area the ceiling is not cleanable and has exposed HVAC ducts or built to be enclosed as per the approved plan reivew. Provide an enclosed ceiling that is cleanable. 9/22/2025: Upon compliance spoke with PIC regarding ceiling. PIC will be requesting an estimate from their contractor to provide an enclosed ceiling at their food prep and warewashing areas and will submit paperwork for a variance.

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 590.006/6-201.17-CFacility maintenance

Official wording

Walls and Ceilings Attachments (C)

Inspector’s notes

Ceiling panels missing above three compartment sink with exposed fiberglass visible above three compatment sink. Enclose ceiling area of missing tiles to prevent contamination.

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 issues
minorCode 590.006/6-501.110-COther

Official wording

Using Dressing Rooms and Lockers (C)

Inspector’s notes

Per approved plan review provide lockers for employee possessions and clothing so that they are not stored in the food prep food dispensing or warewashing area to prevent contamination.

In plain English

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

More about other finding

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

Inspection

Sep 18, 2025

Failed

7 recorded violations

minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Hand sink directly next to prep sink is allowing cross contamination. Provide a splash guard. At the waffle machines there is no sneeze guard to prevent contamination from customers at the counter area; provide. At any areas exposed to possible customer contamination provide a sneeze guard.

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
majorCode 590.004/4-204.112-PFFood temperature

Official wording

Temperature Measuring Devices-Functionality (Pf)

Inspector’s notes

Location has no irreversible thermometer for high temperature warewashing machine. 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
minorCode 590.004/4-301.13-CWater, plumbing, and sewage

Official wording

Drain boards (C)

Inspector’s notes

There is no drain board or rack to hold soiled wares at the three compartment sink. Provide a way to hold and store soiled wares to be cleaned at the warewashing area.

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.

More about water, plumbing, or sewage problems
minorCode 590.005/5-203.13-COther

Official wording

Service Sink (C)

Inspector’s notes

Mop sink is not enclosed. Provide enclosed mop sink to prevent contamination.

In plain English

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

More about other finding
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

In the food prep area food dispensing area and the warewashing area the ceiling is not cleanable and has exposed HVAC ducts or built to be enclosed as per the approved plan reivew. Provide an enclosed ceiling that is cleanable.

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 590.006/6-201.17-CFacility maintenance

Official wording

Walls and Ceilings Attachments (C)

Inspector’s notes

Ceiling panels missing above three compartment sink with exposed fiberglass visible above three compatment sink. Enclose ceiling area of missing tiles to prevent contamination.

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 issues
minorCode 590.006/6-501.110-COther

Official wording

Using Dressing Rooms and Lockers (C)

Inspector’s notes

Per approved plan review provide lockers for employee possessions and clothing so that they are not stored in the food prep food dispensing or warewashing area to prevent contamination.

In plain English

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

More about other finding

Official record from Boston Inspectional Services Department, Sep 18, 2025 · Original Source

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