SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Lakon Brighton last inspected?
The most recent inspection on record was on Oct 27, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 5 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
12 inspections on record, from Jul 16, 2024 to Oct 27, 2026.
Has Lakon Brighton ever been closed by the health department?
No closure appears in the 12 inspection records we hold for this business. The earliest is dated Jul 16, 2024.
The Full Inspection History
12 inspections
Inspection
Oct 27, 2026
Passed
5 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
At the front service counter observed a moist wiping cloth stored hung on the edge of the red sanitizer bucket with quats sanitizer; store wiping cloths fully submerged in sanitizer solution to prevent possible contamination.
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
At the handwashing sink behind the service counter observed dishes stored in the sink basin; retrain staff to use handwashing sinks only for hand washing and nothing else clean and sanitize the handwashing sink basin.
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.
At the customer women's room restrooms there is no handwashing signage; provide signage at all hand sinks.
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.
Official record from Boston Inspectional Services Department, Oct 27, 2026 · Original Source
Inspection
Oct 21, 2026
Failed
5 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
At the front service counter observed a moist wiping cloth stored hung on the edge of the red sanitizer bucket with quats sanitizer; store wiping cloths fully submerged in sanitizer solution to prevent possible contamination.
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
At the handwashing sink behind the service counter observed dishes stored in the sink basin; retrain staff to use handwashing sinks only for hand washing and nothing else clean and sanitize the handwashing sink basin.
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.
At the customer women's room restrooms there is no handwashing signage; provide signage at all hand sinks.
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.
Official record from Boston Inspectional Services Department, Oct 21, 2026 · Original Source
Inspection
Apr 13, 2026
Passed
9 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No vomit and diarrhea clean-up procedures were able to be presented during the inspection; 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.
Multiple cold holding units observed without internal thermometers; 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
The establishment uses quats to sanitize their food contact surfaces but could not provide a testing device for the sanitizer; a testing device for the sanitizer used on premise shall always be on site.
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 590.004/4-303.11-PFCleaning and sanitizing
Official Wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s Notes
At the chemical warewwashing machine the sanitizer bottle is empty and there is no backstock of chlorine for the machine on site; chemical sanitizer for the dish machine should always be available at all times. Until sanitizer is refilled at the chemical warewashing machine you are to only use the three compartment sink to wash rinse and sanitize.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
At the three compartment sink and at red sanitizer buckets tested less than 150ppm quats; sanitizers shall be at required ppm. The person in charge replaced the sanitizer in the buckets and three compartment sink and they tested at 200ppm using the health inspector's quats test strips.
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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official Wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
The basins of the handwashing sink next to the mixer in the baking area and next to the cheesecake display in the front of house are heavily soiled and have food debris in the sink basins; clean and sanitze.
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.
At the rear exit observed gap between the double doors where daylight is visible when doors are closed; repair or replace doors or add a door sweep to prevent pest entry.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
In the basement observed large dark rodent droppings in multiple areas but no rodent activity in the upstairs kitchen. The pest control report from 4-6-2026 indicates there were captured mice and rats as well as noting the droppings in the basement. Clean and sanitize the basement of rodent droppings work with your pest control operator on sealing any openings and have the pest control operator perform another service as soon as possible and provide the report the report must show no captures and no evidence of pests. We also recommend increasing the frequency of treatments with your pest control operator.
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.
Provide signage visible to customers stating "A copy of the most recent health inspection is availble to view upon request." Post allergen awareness poster in back of house for staff
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Apr 13, 2026 · Original Source
Inspection
Apr 10, 2026
Voluntarily closed
9 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No vomit and diarrhea clean-up procedures were able to be presented during the inspection; 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.
Multiple cold holding units observed without internal thermometers; 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
The establishment uses quats to sanitize their food contact surfaces but could not provide a testing device for the sanitizer; a testing device for the sanitizer used on premise shall always be on site.
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 590.004/4-303.11-PFCleaning and sanitizing
Official Wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s Notes
At the chemical warewwashing machine the sanitizer bottle is empty and there is no backstock of chlorine for the machine on site; chemical sanitizer for the dish machine should always be available at all times. Until sanitizer is refilled at the chemical warewashing machine you are to only use the three compartment sink to wash rinse and sanitize.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
At the three compartment sink and at red sanitizer buckets tested less than 150ppm quats; sanitizers shall be at required ppm. The person in charge replaced the sanitizer in the buckets and three compartment sink and they tested at 200ppm using the health inspector's quats test strips.
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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official Wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
The basins of the handwashing sink next to the mixer in the baking area and next to the cheesecake display in the front of house are heavily soiled and have food debris in the sink basins; clean and sanitze.
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.
At the rear exit observed gap between the double doors where daylight is visible when doors are closed; repair or replace doors or add a door sweep to prevent pest entry.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
In the basement observed large dark rodent droppings in multiple areas but no rodent activity in the upstairs kitchen. The pest control report from 4-6-2026 indicates there were captured mice and rats as well as noting the droppings in the basement. Clean and sanitize the basement of rodent droppings work with your pest control operator on sealing any openings and have the pest control operator perform another service as soon as possible and provide the report the report must show no captures and no evidence of pests. We also recommend increasing the frequency of treatments with your pest control operator.
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.
Provide signage visible to customers stating "A copy of the most recent health inspection is availble to view upon request." Post allergen awareness poster in back of house for staff
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Apr 10, 2026 · Original Source
Inspection
Nov 13, 2025
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker expired. Provide cleaning date.
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.
Official record from Boston Inspectional Services Department, Nov 13, 2025 · Original Source
Inspection
Oct 8, 2025
Failed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker expired. Provide cleaning date.
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.
Hard cooked eggs covered in refrigerator at 90F. Spinach and feta filling covered in refrigerator at 100F. Both items spread out in metal containers uncovered. Cooked in past hour. Review cooling methods with food handlers.
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.
TPHC used for quiche cheesecake potato pastry spinach and feta ham and cheese pastry without documentation. All items 65F. Provide TPHC plan and documentation and submit to Health Department for approval. Discontinue holding pastry at ambient temperature without approval.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s Notes
Sanitizer dispenser not operating. Sanitizer mixed by hand. Service dispenser as needed for proper functioning.
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.
Rat droppings in basement. Clean and sanitize. Provide curernt pest reports.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Damaged floor tiles in warewashing area. Repair as needed for cleanable durable surface.
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.
Hard cooked eggs covered in refrigerator at 90F. Spinach and feta filling covered in refrigerator at 100F. Both items spread out in metal containers uncovered. Cooked in past hour. Review cooling methods with food handlers.
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.
TPHC used for quiche cheesecake potato pastry spinach and feta ham and cheese pastry without documentation. All items 65F. Provide TPHC plan and documentation and submit to Health Department for approval. Discontinue holding pastry at ambient temperature without approval.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s Notes
Sanitizer dispenser not operating. Sanitizer mixed by hand. Service dispenser as needed for proper functioning.
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.
Rat droppings in basement. Clean and sanitize. Provide curernt pest reports.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Damaged floor tiles in warewashing area. Repair as needed for cleanable durable surface.
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, Mar 7, 2025 · Original Source
Inspection
Sep 25, 2024
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker expired. Scheduled for 9/23
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.
Official record from Boston Inspectional Services Department, Sep 25, 2024 · Original Source
Inspection
Sep 18, 2024
Failed (extension granted)
7 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Food handler staff without hair restraints. Provide hats or hairnets for all food staff.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Pickled onions without date marking. Date all prepped foods held over 24 hours. Do not hold prepped foods past 7 days.
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.
Rat droppings in basement. Clean all areas and monitor for activity. Provide current 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Broken floor tiles in kitchen. Replace and repair tiles for a smooth cleanable surface.
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 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker expired. Scheduled for 9/23
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.
Official record from Boston Inspectional Services Department, Sep 18, 2024 · Original Source
Inspection
Sep 11, 2024
Failed
7 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Food handler staff without hair restraints. Provide hats or hairnets for all food staff.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Pickled onions without date marking. Date all prepped foods held over 24 hours. Do not hold prepped foods past 7 days.
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.
Rat droppings in basement. Clean all areas and monitor for activity. Provide current 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Broken floor tiles in kitchen. Replace and repair tiles for a smooth cleanable surface.
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 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker expired. Provide cleaning date.
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.