Inspection
Jul 30, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 30, 2026 · Original Source
Eating & Drinking · Boston, MA
Milkweed
1010 William T Morrissey Bl
Last inspected Jul 30, 2026 · View Map ↗ · Compare ↗
Passed
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspectionsInspection
Mar 26, 2026
Passed
4 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Missing a valid Servesafe Certificate. Provide and post
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesmajorCode 590.003(C)/3-301.11-PFHandwashing
Official wording
Preventing Contamination from Hands (Pf)
Inspector’s notes
Observed staff handling sliced bread without gloves. Directed staff to utilize gloves for rte foods. Retrain staff on proper food handling.
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 problemsmajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handsink observed with equipment stored in sink labeled squeeze bottles and a bucket of butter on sink counter. Remove and retrain staff on proper use of handsink
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 problemsnotedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
Missing a valid Allergen Certificate. Provide and post
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Mar 26, 2026 · Original Source
Inspection
Mar 19, 2026
Failed
4 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Missing a valid Servesafe Certificate. Provide and post
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesmajorCode 590.003(C)/3-301.11-PFHandwashing
Official wording
Preventing Contamination from Hands (Pf)
Inspector’s notes
Observed staff handling sliced bread without gloves. Directed staff to utilize gloves for rte foods. Retrain staff on proper food handling.
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 problemsmajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handsink observed with equipment stored in sink labeled squeeze bottles and a bucket of butter on sink counter. Remove and retrain staff on proper use of handsink
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 problemsnotedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
Missing a valid Allergen Certificate. Provide and post
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Mar 19, 2026 · Original Source
Inspection
Oct 30, 2025
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
Sauteed onions 48F / In top reach in. PIC made new batch this afternoon discussed cooling onions down before transferring to top reach in. Onions discarded at end of shift / Provide 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 temperaturemajorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Containers of homemade coleslaw dressing dated 9/4 and ranch dressing dated 9/13 / Per date marking food made and held on premis must be used within 7 days. Date of prep counting as day 1. Ensure proper rotation of foods / Establishment closing for the day at 3pm and will discard dressings and make fresh upon opening.
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, Oct 30, 2025 · Original Source
Inspection
Oct 23, 2025
Failed
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
Sauteed onions 48F / In top reach in. PIC made new batch this afternoon discussed cooling onions down before transferring to top reach in. Onions discarded at end of shift / Provide 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 temperaturemajorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Containers of homemade coleslaw dressing dated 9/4 and ranch dressing dated 9/13 / Per date marking food made and held on premis must be used within 7 days. Date of prep counting as day 1. Ensure proper rotation of foods / Establishment closing for the day at 3pm and will discard dressings and make fresh upon opening.
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, Oct 23, 2025 · Original Source
Inspection
May 13, 2025
Passed
2 recorded violations
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Asterisks missing next to eggs and burger items. Allergen wording missing as well / Provide finalized menu
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
Floors in walk in and under dish machine with visible dust soils / Clean to remove
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, May 13, 2025 · Original Source
Inspection
May 12, 2025
Failed
2 recorded violations
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Asterisks missing next to eggs and burger items. Allergen wording missing as well / Provide finalized menu
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
Floors in walk in and under dish machine with visible dust soils / Clean to remove
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, May 12, 2025 · Original Source