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Eating & Drinking w/ Take Out · Boston, MA

Finagle-A-Bagel

535 Boylston St

Last inspected Jan 13, 2026 · View Map ↗ · Compare ↗

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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

13 inspections

Inspection

Jan 13, 2026

Passed

4 recorded violations

criticalCode 590.003/3-701.11-PContamination

Official wording

Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)

Inspector’s notes

Expired milk Dec 27 in the small refrigeration unit. Milk was removed and poured out. Please ensure staff is checking expiration dates.

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 590.004/4-601.11-PFCleaning and sanitizing

Official wording

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

Inspector’s notes

Observed mold- like substance inside the ice machine. Clean to remove.

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

Observed rodent droppings in the basement behind the white bins. Clean to remove droppings. PIC was able to provide Nov pest reports. Please contact licensed extermination company and provide a detailed IPM report. Report needs to be free and clean of rodent activity. Recommend more frequent visits.

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 590.006/6-501.11-CFacility maintenance

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

The door in the basement leading out to the hallway is in need of repair. Door will not properly close. The tile/baseboard needs to be repaired. Observed rodent activity in the hallway. Repairing the door and tile will help with rodent actvity. Photo taken.

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

Official record from Boston Inspectional Services Department, Jan 13, 2026 · Original Source

Inspection

Jan 6, 2026

Failed

4 recorded violations

criticalCode 590.003/3-701.11-PContamination

Official wording

Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)

Inspector’s notes

Expired milk Dec 27 in the small refrigeration unit. Milk was removed and poured out. Please ensure staff is checking expiration dates.

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 590.004/4-601.11-PFCleaning and sanitizing

Official wording

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

Inspector’s notes

Observed mold- like substance inside the ice machine. Clean to remove.

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

Observed rodent droppings in the basement behind the white bins. Clean to remove droppings. PIC was able to provide Nov pest reports. Please contact licensed extermination company and provide a detailed IPM report. Report needs to be free and clean of rodent activity. Recommend more frequent visits.

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 590.006/6-501.11-CFacility maintenance

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

The door in the basement leading out to the hallway is in need of repair. Door will not properly close. The tile/baseboard needs to be repaired. Observed rodent activity in the hallway. Repairing the door and tile will help with rodent actvity. Photo taken.

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

Official record from Boston Inspectional Services Department, Jan 6, 2026 · Original Source

Inspection

Oct 29, 2025

Passed

3 recorded violations

minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

No presence of sanitizer in wiping cloth buckets when tested. COS.

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 590.003/3-501.17-PFFood temperature

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Avacado 43F. Product made within the hour cover placed on flip top to cool to below 41F.

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 590.004/4-501.114-PFChemicals

Official wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)

Inspector’s notes

Sanitizer generator not working no presence of quats when tested. Repair. PIC to mix manually until repairs are made.

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.

More about chemicals stored or used unsafely

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

Inspection

Oct 21, 2025

Failed

3 recorded violations

minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

No presence of sanitizer in wiping cloth buckets when tested. COS.

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 590.003/3-501.17-PFFood temperature

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Avacado 43F. Product made within the hour cover placed on flip top to cool to below 41F.

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 590.004/4-501.114-PFChemicals

Official wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)

Inspector’s notes

Sanitizer generator not working no presence of quats when tested. Repair. PIC to mix manually until repairs are made.

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.

More about chemicals stored or used unsafely

Official record from Boston Inspectional Services Department, Oct 21, 2025 · Original Source

Inspection

Jun 13, 2025

Passed

1 recorded violation

majorCode 590.005/5-204.11-PFHandwashing

Official wording

Handwashing Sinks-Location and Placement (Pf)

Inspector’s notes

No handsink accessible to bagel boiler and pastry dispensing area nearest handsink is opposit end of service line near grill around corner. Install additional handsink.

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, Jun 13, 2025 · Original Source

Inspection

May 15, 2025

Failed (extension granted)

1 recorded violation

majorCode 590.005/5-204.11-PFHandwashing

Official wording

Handwashing Sinks-Location and Placement (Pf)

Inspector’s notes

No handsink accessible to bagel boiler and pastry dispensing area nearest handsink is opposit end of service line near grill around corner. Install additional handsink.

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, May 15, 2025 · Original Source

Inspection

Mar 19, 2025

Failed (extension granted)

1 recorded violation

majorCode 590.005/5-204.11-PFHandwashing

Official wording

Handwashing Sinks-Location and Placement (Pf)

Inspector’s notes

No handsink accessible to bagel boiler and pastry dispensing area nearest handsink is opposit end of service line near grill around corner. Install additional handsink.

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, Mar 19, 2025 · Original Source

Inspection

Mar 12, 2025

Failed

1 recorded violation

majorCode 590.005/5-204.11-PFHandwashing

Official wording

Handwashing Sinks-Location and Placement (Pf)

Inspector’s notes

No handsink accessible to bagel boiler and pastry dispensing area nearest handsink is opposit end of service line near grill around corner. Install additional handsink.

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, Mar 12, 2025 · Original Source

Inspection

Oct 16, 2024

Passed

3 recorded violations

majorCode 590.004/4-302.13-PFFood temperature

Official wording

Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)

Inspector’s notes

The irreversible indicator has a dead battery. Replace.

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 590.004/4-501.112-PFFood temperature

Official wording

Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)

Inspector’s notes

Hight temp dish machine 176F on gauge after being run several times. Repair. Alternative means to sanitize equipment in three bay sink with quats on site.

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 590.006/6-501.113-COther

Official wording

Storing Maintenance Tools (C)

Inspector’s notes

Mop bucket stored under and against bagel making machine. Corrected on site.

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, Oct 16, 2024 · Original Source

Inspection

Oct 7, 2024

Failed

3 recorded violations

majorCode 590.004/4-302.13-PFFood temperature

Official wording

Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)

Inspector’s notes

The irreversible indicator has a dead battery. Replace.

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 590.004/4-501.112-PFFood temperature

Official wording

Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)

Inspector’s notes

Hight temp dish machine 176F on gauge after being run several times. Repair. Alternative means to sanitize equipment in three bay sink with quats on site.

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 590.006/6-501.113-COther

Official wording

Storing Maintenance Tools (C)

Inspector’s notes

Mop bucket stored under and against bagel making machine. Corrected on site.

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, Oct 7, 2024 · Original Source

Inspection

May 10, 2024

Passed

5 recorded violations

minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean floors of visible crumbs and soils.

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 590.005/5-103.11-PFOther

Official wording

Capacity-Quantity and Availability (Pf)

Inspector’s notes

No hot water in establishment. Water temperature running between 64F & 70F at multiple sinks after being run for several minutes. Repair.

In plain English

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

More about other finding
majorCode 590.005/5-202.12-PFHandwashing

Official wording

Handwashing Sinks Installation (Pf)

Inspector’s notes

Handsink hot water is 64F. Repair

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 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood tag expired. Provide current for all hoods.

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 590.008/8-404.11-PFOther

Official wording

(A) Ceasing Operations and Reporting (Pf)

Inspector’s notes

Hot water interruption. Business has closed voluntarily.

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, May 10, 2024 · Original Source

Inspection

May 10, 2024

Voluntarily closed

5 recorded violations

minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean floors of visible crumbs and soils.

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 590.005/5-103.11-PFOther

Official wording

Capacity-Quantity and Availability (Pf)

Inspector’s notes

No hot water in establishment. Water temperature running between 64F & 70F at multiple sinks after being run for several minutes. Repair.

In plain English

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

More about other finding
majorCode 590.005/5-202.12-PFHandwashing

Official wording

Handwashing Sinks Installation (Pf)

Inspector’s notes

Handsink hot water is 64F. Repair

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 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood tag expired. Provide current for all hoods.

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 590.008/8-404.11-PFOther

Official wording

(A) Ceasing Operations and Reporting (Pf)

Inspector’s notes

Hot water interruption. Business has closed voluntarily.

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, May 10, 2024 · Original Source

Inspection

Sep 27, 2023

Report filed

2 recorded violations

minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

upper restrooms/provide hot running water at 100 degrees or above/tested at 68 degrees/repair spoke to manager and facilities manager possible mixing valve issue temporary fix could be to add a electric hot water tank to each restroom(recommendation only if approved by plumbing and electrical codes)ok to operate dining room at this time while repairs are ongoing to restroom

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 590.006/6-101.11-COther

Official wording

Surface Characteristics-Indoor Areas (C)

Inspector’s notes

kitchen regrout floor as needed walk in/dry storage area/resurface worn floor to be smooth easily cleanable

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 27, 2023 · Original Source

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