Inspection
Mar 30, 2026
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 30, 2026 · Original Source
Eating & Drinking w/ Take Out · Boston, MA
30 Warren St
Last inspected Mar 30, 2026 · View Map ↗ · Compare ↗
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Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 30, 2026 · Original Source
Inspection
2 recorded violations
In-Use Utensils Between-Use Storage (C)
Observed two spoons stored in water at 70F behind the counter. The health inspector directed the employees to remove the spoons and cup they were stored in and sanitized them at the warewashing machine. Store in-use utensils in water at 135F; or in cool running water or on a clean and sanitized surface.
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 issuesUsing a Handwashing Sink-Operation and Maintenance (Pf)
During the inspection observed an employee dumping water from a mixing cup into the only hand sink in the location. There are no other sinks in the immediate vicinity and there is a drain built into the counter underneath the coffee brewers that the person in charge stated that the employees should be using to dump liquids. The health instructor directed the employees to clean and sanitize the hand sink and for the person in charge to give training on using hand sinks for hand washing only. Hand sinks should be used for hand washing only no dumping no filling.
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, Oct 24, 2025 · Original Source
Inspection
2 recorded violations
In-Use Utensils Between-Use Storage (C)
Observed two spoons stored in water at 70F behind the counter. The health inspector directed the employees to remove the spoons and cup they were stored in and sanitized them at the warewashing machine. Store in-use utensils in water at 135F; or in cool running water or on a clean and sanitized surface.
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 issuesUsing a Handwashing Sink-Operation and Maintenance (Pf)
During the inspection observed an employee dumping water from a mixing cup into the only hand sink in the location. There are no other sinks in the immediate vicinity and there is a drain built into the counter underneath the coffee brewers that the person in charge stated that the employees should be using to dump liquids. The health instructor directed the employees to clean and sanitize the hand sink and for the person in charge to give training on using hand sinks for hand washing only. Hand sinks should be used for hand washing only no dumping no filling.
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, Oct 17, 2025 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jun 2, 2025 · Original Source