SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Deja - Brew last inspected?
The most recent inspection on record was on Oct 30, 2026. The result listed by Boston Inspectional Services Department was “Failed (extension granted)”.
Were any violations recorded at the last inspection?
Yes: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
13 inspections on record, from Jan 3, 2024 to Oct 30, 2026.
Has Deja - Brew ever been closed by the health department?
No closure appears in the 13 inspection records we hold for this business. The earliest is dated Jan 3, 2024.
The Full Inspection History
13 inspections
Inspection
Oct 30, 2026
Failed (extension granted)
3 recorded violations
minorCode 590.005/5-501.11-COther
Official Wording
Outdoor Storage Surface (C)
Inspector’s Notes
1) Old equipment and other unused products in back area clean to remove 2) Barrels for tenants and establishment in back and side with holes need to be replaced
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Floor in kitchen in disrepair and missing tiles repair or replace
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.
1) Rat burrows in back alley and between bank wall and dej bru wall repair to help mitigate rodent issues 2) Droppings found on table and also along back walll area clean to remove 10-30-26: Burrow holes form alst week sealed but new ones have opened. Continue with pest company visits and will folow up next week.
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.
Official record from Boston Inspectional Services Department, Oct 30, 2026 · Original Source
Inspection
Oct 22, 2026
Failed
3 recorded violations
minorCode 590.005/5-501.11-COther
Official Wording
Outdoor Storage Surface (C)
Inspector’s Notes
1) Old equipment and other unused products in back area clean to remove 2) Barrels for tenants and establishment in back and side with holes need to be replaced
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Floor in kitchen in disrepair and missing tiles repair or replace
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.
1) Rat burrows in back alley and between bank wall and dej bru wall repair to help mitigate rodent issues 2) Droppings found on table and also along back walll area clean to remove
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed tuna stored in low boy @ 47F and raw shell eggs in ambient air @ 60F. Discussed with PIC to maintain cold holding @ 41F or below. COS - Discarded
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Observed ready to eat food item (tuna) stored beyond date marking. Instructed PIC to monitor and ensure date marking on all ready to eat foods are followed
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Provide consumer advisory (reminder & disclosure ) on all menus (physical / online) for undercooked or raw products
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.
Observed heavy leak at service counter handsink. Contact licensed plumber to repair and ensure constant flow of water for handwashing.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed tuna stored in low boy @ 47F and raw shell eggs in ambient air @ 60F. Discussed with PIC to maintain cold holding @ 41F or below. COS - Discarded
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Observed ready to eat food item (tuna) stored beyond date marking. Instructed PIC to monitor and ensure date marking on all ready to eat foods are followed
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Provide consumer advisory (reminder & disclosure ) on all menus (physical / online) for undercooked or raw products
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.
Observed heavy leak at service counter handsink. Contact licensed plumber to repair and ensure constant flow of water for handwashing.
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.
Official record from Boston Inspectional Services Department, Sep 9, 2026 · Original Source
Inspection
Feb 10, 2026
Passed
11 recorded violations
minorCode 590.003/3-302.12-COther
Official Wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s Notes
Observed multiple squeeze bottles stored in reach in unit in lower kitchen unidentified. Provide a label with the common name of food item stored inside
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Observed multiple wiping cloths stored on cutting boards in lower ktichen. Remove and maintain wiping cloths in a sanitizing solution after each use
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed deep containers of guacamole / tuna / cut tomatoes / home fries stored inside open reach in unit in lower kitchen @ 45F. Discussed with PIC to maintain cold holding @ 41F or below. COS
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Observed sliced deli meats / cut lettuce stored and held over 24hrs per PIC without date marking. Provide date marking on all ready to eat food items stored and held over 24hrs per 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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official Wording
Food Labels (Pf)
Inspector’s Notes
Observed grab n go homemade syrups stored without proper labels. Provide labels for all grab n go items including ingredients and additional minimum requirements
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.
Observed thermometers missing inside multiple refrigerated units. Provide and maintin in all refrigerated units to ensure properly operating
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 590.004/4-303.11-PFCleaning and sanitizing
Official Wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s Notes
Observed no sanitizing solution setup for sanitization. Maintain sanitizer at all food stations to ensure utensils and food contact surfaces are clean and sanitized
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.
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
Observed dusty filters on ice machine; soiled refrigerated / freezer units in lower kitchen and coffee station including countertops; syrup spills on squeeze bottles in on rack in kitchen. Thoroughly clean with frequency to remove all spills / soils and to eliminate build up
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.
Observed leak underneath handsink in lower kitchen and hot water knob damaged on handsink at coffee station. Repair
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Observed coffee spills on floor at coffee station. Clean with frequency during slow periods of operation
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.
**Immediately contact ISDHEALTH@BOSTON.GOV for payment of the current 2026 Health permit for your food establishment and post in a conspicuous place for consumers to view***
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Feb 10, 2026 · Original Source
Inspection
Feb 3, 2026
Failed
11 recorded violations
minorCode 590.003/3-302.12-COther
Official Wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s Notes
Observed multiple squeeze bottles stored in reach in unit in lower kitchen unidentified. Provide a label with the common name of food item stored inside
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Observed multiple wiping cloths stored on cutting boards in lower ktichen. Remove and maintain wiping cloths in a sanitizing solution after each use
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed deep containers of guacamole / tuna / cut tomatoes / home fries stored inside open reach in unit in lower kitchen @ 45F. Discussed with PIC to maintain cold holding @ 41F or below. COS
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Observed sliced deli meats / cut lettuce stored and held over 24hrs per PIC without date marking. Provide date marking on all ready to eat food items stored and held over 24hrs per 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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official Wording
Food Labels (Pf)
Inspector’s Notes
Observed grab n go homemade syrups stored without proper labels. Provide labels for all grab n go items including ingredients and additional minimum requirements
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.
Observed thermometers missing inside multiple refrigerated units. Provide and maintin in all refrigerated units to ensure properly operating
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 590.004/4-303.11-PFCleaning and sanitizing
Official Wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s Notes
Observed no sanitizing solution setup for sanitization. Maintain sanitizer at all food stations to ensure utensils and food contact surfaces are clean and sanitized
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.
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
Observed dusty filters on ice machine; soiled refrigerated / freezer units in lower kitchen and coffee station including countertops; syrup spills on squeeze bottles in on rack in kitchen. Thoroughly clean with frequency to remove all spills / soils and to eliminate build up
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.
Observed leak underneath handsink in lower kitchen and hot water knob damaged on handsink at coffee station. Repair
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Observed coffee spills on floor at coffee station. Clean with frequency during slow periods of operation
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.
**Immediately contact ISDHEALTH@BOSTON.GOV for payment of the current 2026 Health permit for your food establishment and post in a conspicuous place for consumers to view***
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Home fries observed at 110f. Advised pic to reheat and provide proper hot holding unit. Establishment heats homefries on flat grill per order. Educated staff on potential hazards.
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 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Provide low temp dishmachine sanitizer testing device. Replace. Establishment only had quats testing strips at the time of inspection.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Observed food soils and soiled equipment in multiple handsinks. Clean to remove and retrain staff on proper use of handsinks.
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.
Missing hand cleaning soap at the handsinks. Provide at all times.
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.
minorCode 590.006/6-501.18-CWater, plumbing, and sewage
Official Wording
Cleaning of Plumbing Fixtures (C)
Inspector’s Notes
Handsink observed with heavy soils. Clean to remove
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Home fries observed at 110f. Advised pic to reheat and provide proper hot holding unit. Establishment heats homefries on flat grill per order. Educated staff on potential hazards.
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 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Provide low temp dishmachine sanitizer testing device. Replace. Establishment only had quats testing strips at the time of inspection.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Observed food soils and soiled equipment in multiple handsinks. Clean to remove and retrain staff on proper use of handsinks.
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.
Missing hand cleaning soap at the handsinks. Provide at all times.
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.
minorCode 590.006/6-501.18-CWater, plumbing, and sewage
Official Wording
Cleaning of Plumbing Fixtures (C)
Inspector’s Notes
Handsink observed with heavy soils. Clean to remove
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.
Official record from Boston Inspectional Services Department, Aug 4, 2025 · Original Source
Inspection
Feb 27, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Feb 27, 2025 · Original Source
Inspection
Sep 12, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 12, 2024 · Original Source
Inspection
May 21, 2024
Passed
4 recorded violations
majorCode 590.003/3-602.11-PFFood source and labeling
Official Wording
Food Labels (Pf)
Inspector’s Notes
Observed packaged baked goods with out proper labeling. PIC will provide proper labeling. D/C selling until labels are provided. Observed unlabeled yogurt cups and overnight oats cups in the grab and go case. Provide proper labeling.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Missing chlorine testing device for dishmachine. Provide.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Observed items stored in the handsink and covered. PIC removed and educated to staff to have access to the handsink at all times.
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.
Missing faucet at handsink. PIC states the repair should be completed within the week. Replace and Provide Continue utilizing hansink next to dishmachine.
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.
Official record from Boston Inspectional Services Department, May 21, 2024 · Original Source
Inspection
May 14, 2024
Failed
4 recorded violations
majorCode 590.003/3-602.11-PFFood source and labeling
Official Wording
Food Labels (Pf)
Inspector’s Notes
Observed packaged baked goods with out proper labeling. PIC will provide proper labeling. D/C selling until labels are provided. Observed unlabeled yogurt cups and overnight oats cups in the grab and go case. Provide proper labeling.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Missing chlorine testing device for dishmachine. Provide.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Observed items stored in the handsink and covered. PIC removed and educated to staff to have access to the handsink at all times.
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.
Missing faucet at handsink. PIC states the repair should be completed within the week. Replace and Provide Continue utilizing hansink next to dishmachine.
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.