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
Eating & Drinking · Boston, MA
Lower Dining Corcoran Dining Facility
60 St Thomas More Rd
Last inspected Mar 6, 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
8 inspectionsInspection
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.
More about building upkeep issuesminorCode 590.006/6-202.15-COther
Official wording
Outer Openings Protected (C)
Inspector’s notes
Daylight visible under back doors to loading dock. Repair or replace door sweeps to prevent pests from entering.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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.
More about food kept at an unsafe temperatureminorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
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.
More about building upkeep issuesminorCode 590.006/6-202.15-COther
Official wording
Outer Openings Protected (C)
Inspector’s notes
Day light visible under back doors. Replace door sweeps as needed to prevent pests from entering.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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.
More about food kept at an unsafe temperatureminorCode 590.006/6-303.11-CFacility maintenance
Official wording
Intensity-Lighting (C)
Inspector’s notes
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.
More about building upkeep issuesOfficial 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.
More about food kept at an unsafe temperatureminorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Pot washer at the facility is not properly working/ All equipment being washed in a 3 bay sink - Make proper repairs or replace
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 issuesminorCode 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.
More about cleaning or sanitizing problemsmajorCode 590.005/5-204.11-PFHandwashing
Official wording
Handwashing Sinks-Location and Placement (Pf)
Inspector’s notes
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.
More about handwashing problemsminorCode 590.006/6-202.15-COther
Official wording
Outer Openings Protected (C)
Inspector’s notes
Rear doors that lead to the loading docks with spaces at the bottom that allow light through- Provide door sweeps
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-303.11-CFacility maintenance
Official wording
Intensity-Lighting (C)
Inspector’s notes
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.
More about building upkeep issuescriticalCode 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.
More about food kept at an unsafe temperatureminorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
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.
More about building upkeep issuesOfficial 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.
More about food kept at an unsafe temperaturecriticalCode 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
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Pot washer at the facility is not properly working/ All equipment being washed in a 3 bay sink - Make proper repairs or replace
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 issuesminorCode 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.
More about cleaning or sanitizing problemsmajorCode 590.005/5-204.11-PFHandwashing
Official wording
Handwashing Sinks-Location and Placement (Pf)
Inspector’s notes
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.
More about handwashing problemsminorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
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.
More about building upkeep issuesminorCode 590.006/6-202.15-COther
Official wording
Outer Openings Protected (C)
Inspector’s notes
Rear doors that lead to the loading docks with spaces at the bottom that allow light through- Provide door sweeps
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-303.11-CFacility maintenance
Official wording
Intensity-Lighting (C)
Inspector’s notes
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Feb 28, 2024 · Original Source
Inspection
Oct 13, 2023
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 13, 2023 · Original Source