Inspection
Jun 17, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jun 17, 2026 · Original Source
Eating & Drinking · Boston, MA
Holiday Inn Express
69r Boston St
Last inspected Jun 17, 2026 · View Map ↗ · Compare ↗
Passed
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
11 inspectionsInspection
Jan 22, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 22, 2026 · Original Source
Inspection
Jul 17, 2025
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
Chobani yougurt recorded 50F at the front refrigerator atored half hour ago. Monitor the temeperature of the unit.COS by the PIC moved the product to another refrigerator to cool it 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 temperatureOfficial record from Boston Inspectional Services Department, Jul 17, 2025 · Original Source
Inspection
Jul 10, 2025
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
Chobani yougurt recorded 50F at the front refrigerator atored half hour ago. Monitor the temeperature of the unit.COS by the PIC moved the product to another refrigerator to cool it 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 temperatureOfficial record from Boston Inspectional Services Department, Jul 10, 2025 · Original Source
Inspection
Feb 26, 2025
Passed
3 recorded violations
criticalCode 590.003/3-501.14-PFood temperature
Official wording
Cooling (P)
Inspector’s notes
Noted refrigerator in the front area where the contiental breakfast is served Milk 48F/Yogurt 42F stored at 7 am. Removed by the PIC/ PIC stated that the refrigerator is opened many times by the customers so that is why the temeprature is elevated.Monitor the temperature
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 temperatureminorCode 590.005/5-501.113-COther
Official wording
Covering Receptacles (C)
Inspector’s notes
Noted outside trash dumpster lids not closed. Provide and monitor the area after trash pickup
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Noted in the pest report small roaches in the dish area. Provide pest report.
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 insectsOfficial record from Boston Inspectional Services Department, Feb 26, 2025 · Original Source
Inspection
Feb 19, 2025
Failed
3 recorded violations
criticalCode 590.003/3-501.14-PFood temperature
Official wording
Cooling (P)
Inspector’s notes
Noted refrigerator in the front area where the contiental breakfast is served Milk 48F/Yogurt 42F stored at 7 am. Removed by the PIC/ PIC stated that the refrigerator is opened many times by the customers so that is why the temeprature is elevated.Monitor the temperature
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 temperatureminorCode 590.005/5-501.113-COther
Official wording
Covering Receptacles (C)
Inspector’s notes
Noted outside trash dumpster lids not closed. Provide and monitor the area after trash pickup
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Noted in the pest report small roaches in the dish area. Provide pest report.
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 insectsOfficial record from Boston Inspectional Services Department, Feb 19, 2025 · Original Source
Inspection
Nov 18, 2024
Passed
2 recorded violations
majorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
High Temp dish machine has no Irreversible thermometer. 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 temperatureminorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Back of the Ice machine has lot of debris/decomposing vegetable matter.Clean with frequency
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 problemsOfficial record from Boston Inspectional Services Department, Nov 18, 2024 · Original Source
Inspection
Nov 8, 2024
Failed
2 recorded violations
majorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
High Temp dish machine has no Irreversible thermometer. 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 temperatureminorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Back of the Ice machine has lot of debris/decomposing vegetable matter.Clean with frequency
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 problemsOfficial record from Boston Inspectional Services Department, Nov 8, 2024 · Original Source
Inspection
Aug 16, 2024
Passed
1 recorded violation
majorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp rinse 170F. Repair. Alternative means to sanitize equipment on site in three bay sink.
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, Aug 16, 2024 · Original Source
Inspection
Aug 6, 2024
Failed (extension granted)
1 recorded violation
majorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp rinse 170F. Repair. Alternative means to sanitize equipment on site in three bay sink.
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, Aug 6, 2024 · Original Source
Inspection
Jul 30, 2024
Failed
1 recorded violation
majorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp rinse 170F. Repair. Alternative means to sanitize equipment on site in three bay sink.
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, Jul 30, 2024 · Original Source