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Eating & Drinking · Boston, MA

Life Alive Cafe

505 Tremont St

Last inspected Feb 5, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

10 inspections

Inspection

Feb 5, 2026

Report filed

3 recorded violations

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 fan guards of the walk-in refrigerator are heavily encrusted in dust and soild; clean and sanitize the fan guards of the walk-in refrigerator.

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
minorCode 590.006/6-202.15-COther

Official wording

Outer Openings Protected (C)

Inspector’s notes

At the rear exit of the establishment there is a gap in between the closed doors where light is visible through the gap; repair or replace the doors or repair or replace the weather stripping to prevent pest entry.

In plain English

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

More about other finding
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

Provide signage visible to customers stating "A copy of the most recent health inspection is available upon request"

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Boston Inspectional Services Department, Feb 5, 2026 · Original Source

Inspection

Sep 15, 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.

More about cleaning or sanitizing problems

Official record from Boston Inspectional Services Department, Sep 15, 2025 · Original Source

Inspection

Aug 29, 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.

More about cleaning or sanitizing problems

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

Inspection

Feb 14, 2025

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Feb 14, 2025 · Original Source

Inspection

Jul 22, 2024

Passed

2 recorded violations

majorCode 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Lentil puree tightly covered in refrigerator at 87F. Hummus tightly covered in refrigerator at 75F. Lentils and chickpeas cooked in last hour.Lids removed and foods spread out in walk-in refrigerator. Review cooling procedures with staff. Ensure cooked foods are not covered until 41F or below. Lentils cooled to 70F in 15 minutes

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 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Floor drain under dump sink in prep area with soils. Floor under 3 compartment sink with debris. Clean to avoid attracting pests.

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

Official record from Boston Inspectional Services Department, Jul 22, 2024 · Original Source

Inspection

Jul 9, 2024

Failed

2 recorded violations

majorCode 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Lentil puree tightly covered in refrigerator at 87F. Hummus tightly covered in refrigerator at 75F. Lentils and chickpeas cooked in last hour.Lids removed and foods spread out in walk-in refrigerator. Review cooling procedures with staff. Ensure cooked foods are not covered until 41F or below. Lentils cooled to 70F in 15 minutes

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 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Floor drain under dump sink in prep area with soils. Floor under 3 compartment sink with debris. Clean to avoid attracting pests.

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

Official record from Boston Inspectional Services Department, Jul 9, 2024 · Original Source

Inspection

Feb 27, 2024

Passed

3 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Paper cups used for scooping bulk ingredients. Replace with scoops with handles to prevent contamination. No bulk ingredients for raw consumption.

In plain English

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 issues
criticalCode 590.003/3-501.14-PFood temperature

Official wording

Cooling (P)

Inspector’s notes

Cooked lentils tighly covered in refrigerator cooked earlier in the day at 80F. Discarded by PIC. Ensure proper cooling meeting time and temperature parameters per Food Code.

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 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Food build-up in floor drain under prep sink. Clean to avoid attracting pests.

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

Official record from Boston Inspectional Services Department, Feb 27, 2024 · Original Source

Inspection

Feb 22, 2024

Failed

3 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Paper cups used for scooping bulk ingredients. Replace with scoops with handles to prevent contamination. No bulk ingredients for raw consumption.

In plain English

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 issues
criticalCode 590.003/3-501.14-PFood temperature

Official wording

Cooling (P)

Inspector’s notes

Cooked lentils tighly covered in refrigerator cooked earlier in the day at 80F. Discarded by PIC. Ensure proper cooling meeting time and temperature parameters per Food Code.

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 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Food build-up in floor drain under prep sink. Clean to avoid attracting pests.

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

Official record from Boston Inspectional Services Department, Feb 22, 2024 · Original Source

Inspection

Dec 4, 2023

Passed

2 recorded violations

minorCode 590.003/3-501.15-CFood temperature

Official wording

(B) Cooling Methods (C)

Inspector’s notes

Observed employees placing deep plastic covered containers of extremely hot products into refrigeration to cool- Deep covered plastic container of product in walkin at 81F- Perthe PIC the product was placed into the walkin 1 hour prior to the inspection Review cooling procedures with all staff Corrected 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
majorCode 590.004/4-204.117-PFCleaning and sanitizing

Official wording

Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)

Inspector’s notes

Automated dispenser for the quats sanitizer at the 3 bay sink is testing at 0ppm Service call made at the time of the inspection- Ecolab en route

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

Official record from Boston Inspectional Services Department, Dec 4, 2023 · Original Source

Inspection

Nov 30, 2023

Failed

2 recorded violations

minorCode 590.003/3-501.15-CFood temperature

Official wording

(B) Cooling Methods (C)

Inspector’s notes

Observed employees placing deep plastic covered containers of extremely hot products into refrigeration to cool- Deep covered plastic container of product in walkin at 81F- Perthe PIC the product was placed into the walkin 1 hour prior to the inspection Review cooling procedures with all staff Corrected 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
majorCode 590.004/4-204.117-PFCleaning and sanitizing

Official wording

Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)

Inspector’s notes

Automated dispenser for the quats sanitizer at the 3 bay sink is testing at 0ppm Service call made at the time of the inspection- Ecolab en route

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

Official record from Boston Inspectional Services Department, Nov 30, 2023 · Original Source

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