Inspection
Sep 22, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 22, 2026 · Original Source
Eating & Drinking w/ Take Out · Boston, MA
Common Ground Cafe @ Simmons College
300 Fenway
Last inspected Sep 22, 2026 · View Map ↗ · Compare ↗
Passed
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
13 inspectionsInspection
Feb 2, 2026
Report filed
2 recorded violations
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Soils on ceilings walls attachments and floor - Storage/ware washing/mop stoage area behind ware washing room
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 problemsminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Walls - in disrepair mop stoage area behind ware washing room
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 issuesOfficial record from Boston Inspectional Services Department, Feb 2, 2026 · Original Source
Inspection
Oct 14, 2025
Report filed
8 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed food handlers not washing hand prior to donning on clean gloves and returning to work stations
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Multiple food handlers wearing disposable single use gloves (leaving and returning to work stations multiasking) Multiple food handlers not washing hands before donning on clean glove and returning to work station. Ware washing staff stacking sheet pans in sanitizer not allowing for proper sanitation Ware washing staff stacking sheet pans wet on drain board Food handlers/ware washing staff touching face/hair wearing single use gloves
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths not stored in a sanitizing solution between uses
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 problemsminorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Open foods not stored in food grade covered containers
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 contaminationminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Built up soils on interior of cabenets Built up frost/ice build up on interior of glass refrigeration - cold holding wells
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 problemsminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Soiled/dusty ceiling tiles walls floors floor drains attachments Prep/ware washing/storage/employee bathrooms
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 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Evidence of flies - Provide full extermination and Fly control plan
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 insectsminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling tiles in disrepair in ware washing area
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 issuesOfficial record from Boston Inspectional Services Department, Oct 14, 2025 · Original Source
Inspection
Oct 2, 2025
Failed
8 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed food handlers not washing hand prior to donning on clean gloves and returning to work stations
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Multiple food handlers wearing disposable single use gloves (leaving and returning to work stations multiasking) Multiple food handlers not washing hands before donning on clean glove and returning to work station. Ware washing staff stacking sheet pans in sanitizer not allowing for proper sanitation Ware washing staff stacking sheet pans wet on drain board Food handlers/ware washing staff touching face/hair wearing single use gloves
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths not stored in a sanitizing solution between uses
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 problemsminorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Open foods not stored in food grade covered containers
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 contaminationminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Built up soils on interior of cabenets Built up frost/ice build up on interior of glass refrigeration - cold holding wells
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 problemsminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Soiled/dusty ceiling tiles walls floors floor drains attachments Prep/ware washing/storage/employee bathrooms
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 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Evidence of flies - Provide full extermination and Fly control plan
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 insectsminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Wall next to food storage with chipped paint (bread/bagel/food storage) Doors to from and in ware washing area in disrepair Ceiling tiles in disrepair in ware washing area
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 issuesOfficial record from Boston Inspectional Services Department, Oct 2, 2025 · Original Source
Inspection
Feb 26, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Feb 26, 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
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
Oct 10, 2024
Passed
1 recorded violation
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
Rice 52 F Removed from unit (products on this unit are on ice)
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 10, 2024 · Original Source
Inspection
Sep 26, 2024
Failed
1 recorded violation
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
Rice 52 F Removed from unit (products on this unit are on ice)
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, Sep 26, 2024 · Original Source
Inspection
Feb 22, 2024
Passed
4 recorded violations
notedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
Certified food protection manager not certified in allergen awareness No proof of an employee trained in Anti Chokin
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingmajorCode 590.003/3-306.13-PFOther
Official wording
(B) and (C) Consumer Self-Service Operations (Pf)
Inspector’s notes
No one monitoring Bistro Customer PIC up area
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Final rinse 195 F irreversible measuring device 175 F All ware washing will be performed in 3 bays sink in main ware washing
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 temperaturemajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink blocked by food/food contacts etc. (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 problemsOfficial record from Boston Inspectional Services Department, Feb 22, 2024 · Original Source
Inspection
Feb 14, 2024
Failed
4 recorded violations
majorCode 590.003/3-306.13-PFOther
Official wording
(B) and (C) Consumer Self-Service Operations (Pf)
Inspector’s notes
No one monitoring Bistro Customer PIC up area
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Final rinse 195 F irreversible measuring device 175 F All ware washing will be performed in 3 bays sink in main ware washing
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 temperaturemajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink blocked by food/food contacts etc. (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 problemsnotedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
Certified food protection manager not certified in allergen awareness No proof of an employee trained in Anti Chokin
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Feb 14, 2024 · Original Source
Inspection
Nov 3, 2023
Passed
1 recorded violation
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
Cooked Quinoa at the prep line reading 91F for 20-30 min per PIC.Maintain cold holding 41F or below. PIC removed to cool/hold 41F or below Discussed cooling /cold holding procedures with the PIC
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, Nov 3, 2023 · Original Source
Inspection
Oct 25, 2023
Failed
1 recorded violation
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
Cooked Quinoa at the prep line reading 91F for 20-30 min per PIC.Maintain cold holding 41F or below. PIC removed to cool/hold 41F or below Discussed cooling /cold holding procedures with the PIC
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 25, 2023 · Original Source