More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Lower Dining Corcoran Dining Facility last inspected?
The most recent inspection on record was on Oct 21, 2026. The result listed by Boston Inspectional Services Department was “Failed”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
9 inspections on record, from Oct 13, 2023 to Oct 21, 2026.
Has Lower Dining Corcoran Dining Facility ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated Oct 13, 2023.
The Full Inspection History
9 inspections
Inspection
Oct 21, 2026
Failed
1 recorded violation
majorCode 590.004/4-301.11-PFFood temperature
Official Wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Walk-In freezer at the back section out of order. Not in use at this time. Repair.
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.
Official record from Boston Inspectional Services Department, Oct 21, 2026 · Original Source
Inspection
Mar 6, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 6, 2026 · Original Source
Inspection
Dec 3, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Dec 3, 2025 · Original Source
Inspection
Mar 24, 2025
Report filed
2 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Water leaking under 3 compartment sink. Repair as needed to avoid standing water accumulation.
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 24, 2025 · Original Source
Inspection
Nov 14, 2024
Report filed
3 recorded violations
minorCode 590.003/3-501.13-CFood temperature
Official Wording
Thawing (C)
Inspector’s Notes
Reduced oxygen packaged tuna thawed in refrigerator. Pierce or remove packaging prior to thawing.
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.
Water dripping under conveyor dish machine. Service call placed.
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, Nov 14, 2024 · Original Source
Inspection
Mar 13, 2024
Passed
2 recorded violations
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
Multiple cooked and cooled items at the salad bar with temperatures above 41F Cooked Cauliflower 50F Cooked Peppers 47.5F Productes were on the salad bar for less than 30 min per the PIC Products were removed and placed in a freezer to cool- Replaced by products below 41F During the reinspection on 03/07/24 temperatures of products at the salad bar were noted above 41F Cooked Chicken 45F Chickpeas 48F Hummus 52F Pasta Salad 51F All foods were in the unit less than 2 hours per the PIC and were removed at this time and placed in the walkin at 38F Facilities was contacted to verify that the open unit is maintaining at below 41F Discontinue using the salad bar unit until it is verified the unit is properly holding and ensure that all products are placed out and held at 41F or below.
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.
Areas located in food service areas including the area at the back of the beverage coolers with insufficient light- Repair to provide brighter lighting
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 13, 2024 · Original Source
Inspection
Mar 7, 2024
Hearing scheduled
8 recorded violations
criticalCode 590.003/3-501.14-PFood temperature
Official Wording
Cooling (P)
Inspector’s Notes
Cooked pasta in a tightly covered large plastic container in the walkin There was heavy condensation on the interior ofthe lid The label indicated the product was prepared on 02/27/24 and the internal temperature at the time of the inspection was 57F Theproduct was removed discarded and denatured Review cooling procedures with staff
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Ceilings at vents in the warewashing area and in the servicearea located on the 2nd floor with heavy dust buildup- Clean
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.
The handwashing sink at the Center Stage station is not properly working (Water is at 132F)and employees must leave the station to properly wash hands Make repairs to ensure handsink is working properly for use
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.
Areas located in food service areas including the area at the back of the beverage coolers with insufficient light- Repair to provide brighter lighting
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Multiple cooked and cooled items at the salad bar with temperatures above 41F Cooked Cauliflower 50F Cooked Peppers 47.5F Productes were on the salad bar for less than 30 min per the PIC Products were removed and placed in a freezer to cool- Replaced by products below 41F During the reinspection on 03/07/24 temperatures of products at the salad bar were noted above 41F Cooked Chicken 45F Chickpeas 48F Hummus 52F Pasta Salad 51F All foods were in the unit less than 2 hours per the PIC and were removed at this time and placed in the walkin at 38F Facilities was contacted to verify that the open unit is maintaining at below 41F Discontinue using the salad bar unit until it is verified the unit is properly holding and ensure that all products are placed out and held at 41F or below.
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.
Foot pedal for the cold water at the handsink located at the Center Stage has broken off and only hot water was available- Replace pedal for use of the cold water
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, 2024 · Original Source
Inspection
Feb 28, 2024
Failed
8 recorded violations
criticalCode 590.003/3-501.14-PFood temperature
Official Wording
Cooling (P)
Inspector’s Notes
Cooked pasta in a tightly covered large plastic container in the walkin There was heavy condensation on the interior ofthe lid The label indicated the product was prepared on 02/27/24 and the internal temperature at the time of the inspection was 57F Theproduct was removed discarded and denatured Review cooling procedures with staff
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Multiple cooked and cooled items at the salad bar with temperatures above 41F Cooked Cauliflower 50F Cooked Peppers 47.5F Productes were on the salad bar for less than 30 min per the PIC Products were removed and placed in a freezer to cool- Replaced by products 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Ceilings at vents in the warewashing area and in the servicearea located on the 2nd floor with heavy dust buildup- Clean
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.
The handwashing sink at the Center Stage station is not properly working (Water is at 132F)and employees must leave the station to properly wash hands Make repairs to ensure handsink is working properly for use
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.
Foot pedal for the cold water at the handsink located at the Center Stage has broken off and only hot water was available- Replace pedal for use of the cold water
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.
Areas located in food service areas including the area at the back of the beverage coolers with insufficient light- Repair to provide brighter lighting
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.