Inspection
Feb 26, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Feb 26, 2026 · Original Source
Eating & Drinking · Boston, MA
Northeastern Univ./International Village
1155 Tremont St
Last inspected Feb 26, 2026 · View Map ↗ · Compare ↗
Passed
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
11 inspectionsInspection
Nov 4, 2025
Passed
3 recorded violations
majorCode 590.003/3-202.15-PFOther
Official wording
Package Integrity (Pf)
Inspector’s notes
Observed multiple can good stored with heavy dents at the seals. Discussed with PIC to monitor and ensure all can goods are stored in good condition
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Observed multiple squeeze bottles stored for self service without labels of identifications. Provide a label with the common name of food item stored in side for all squeeze bottles
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 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
Observed cole slaw (kosher) stored on service line @ 48F and plated sushi rolls stored for self service @ 50F. Discussed with PIC to maintain cold holding @ 41F or below. COS
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, Nov 4, 2025 · Original Source
Inspection
Oct 23, 2025
Failed
3 recorded violations
majorCode 590.003/3-202.15-PFOther
Official wording
Package Integrity (Pf)
Inspector’s notes
Observed multiple can good stored with heavy dents at the seals. Discussed with PIC to monitor and ensure all can goods are stored in good condition
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Observed multiple squeeze bottles stored for self service without labels of identifications. Provide a label with the common name of food item stored in side for all squeeze bottles
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 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
Observed cole slaw (kosher) stored on service line @ 48F and plated sushi rolls stored for self service @ 50F. Discussed with PIC to maintain cold holding @ 41F or below. COS
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
Feb 25, 2025
Passed
1 recorded violation
majorCode 590.004/4-204.115-PFFood temperature
Official wording
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Observed conveyor belt high temp dish machine not properly reaching the required final rinse and gauges not operating. Maintenance on site at the time of inspection; Instructed PIC to temporarily use all single use plastic ware and submit confirmation of repairs to the Health division prior.
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, Feb 25, 2025 · Original Source
Inspection
Feb 18, 2025
Failed
1 recorded violation
majorCode 590.004/4-204.115-PFFood temperature
Official wording
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Observed conveyor belt high temp dish machine not properly reaching the required final rinse and gauges not operating. Maintenance on site at the time of inspection; Instructed PIC to temporarily use all single use plastic ware and submit confirmation of repairs to the Health division prior.
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, Feb 18, 2025 · Original Source
Inspection
Oct 3, 2024
Passed
3 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
Observed diced tomatoes stored @ 47F - Latin Station Observed Baked Chicken / Cut vegetables stored between 43F-48F - Allergen station Observed chicken patties (whole / cut) stored between 46F-70F - Pizza station ***Discussed with PIC to maintain cold holding @ 41F or below. PIC removed all stated items and stored in blast chiller while 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 temperaturemajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed bottom hot holding cabinet with food spills @ Latin station. Clean to remove all spills
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 problemsminorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Observed grease spills on floor behind fryolator. Clean with frequency to maintain spillage
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, Oct 3, 2024 · Original Source
Inspection
Sep 26, 2024
Failed
3 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
Observed diced tomatoes stored @ 47F - Latin Station Observed Baked Chicken / Cut vegetables stored between 43F-48F - Allergen station Observed chicken patties (whole / cut) stored between 46F-70F - Pizza station ***Discussed with PIC to maintain cold holding @ 41F or below. PIC removed all stated items and stored in blast chiller while 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 temperaturemajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed bottom hot holding cabinet with food spills @ Latin station. Clean to remove all spills
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 problemsminorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Observed grease spills on floor behind fryolator. Clean with frequency to maintain spillage
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, Sep 26, 2024 · Original Source
Inspection
Jan 23, 2024
Passed
4 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw shell eggs stored above ready to eat foods at the Latin station. Discussed with PIC to maintain raw vs ready to eat foods stored seperately while stored in units. Removed / Corrected on site
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 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
Observed shrimp rolls stored on self service unit and inside refrigerated ranging between 52F - 60F @ Sushi station; Cooked cut potatoes and ground beef mix stored in reach in unit ranging between 44F - 48F @ Allergen station. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed and stored shrimp rolls in blast chiller and voluntarily disposed foods at Allergen station
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed ketchup spills inside reach in unit @ Fusion Grill. Clean to remove all spillage
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 problemsminorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed hood sticker expired December 2023. PIC stated scheduled cleaning - January 19th
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, Jan 23, 2024 · Original Source
Inspection
Jan 16, 2024
Failed
4 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw shell eggs stored above ready to eat foods at the Latin station. Discussed with PIC to maintain raw vs ready to eat foods stored seperately while stored in units. Removed / Corrected on site
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 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
Observed shrimp rolls stored on self service unit and inside refrigerated ranging between 52F - 60F @ Sushi station; Cooked cut potatoes and ground beef mix stored in reach in unit ranging between 44F - 48F @ Allergen station. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed and stored shrimp rolls in blast chiller and voluntarily disposed foods at Allergen station
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed ketchup spills inside reach in unit @ Fusion Grill. Clean to remove all spillage
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 problemsminorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed hood sticker expired December 2023. PIC stated scheduled cleaning - January 19th
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, Jan 16, 2024 · Original Source
Inspection
Oct 18, 2023
Passed
3 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
Observed cucumber-tomato salad 44F @ Mezzane; Rice 45F stored in deep pans @ Sushi station; Lettuce 46F @ Golden Bowl. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed and stored in blast chiller. 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 temperaturecriticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed cooked salmon 119F stored in warming cabinet @ kosher station. Discussed with PIC to maintain hot holding @ 135F and above. PIC removed and reheated in oven to 165F. 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 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
Observed multiple ready to eat food items improperly date marked in walk in units. Provide correct date marking all ready to food items stored in walk in / refrigerated units
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 18, 2023 · Original Source
Inspection
Oct 12, 2023
Failed
3 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
Observed cucumber-tomato salad 44F @ Mezzane; Rice 45F stored in deep pans @ Sushi station; Lettuce 46F @ Golden Bowl. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed and stored in blast chiller. 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 temperaturecriticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed cooked salmon 119F stored in warming cabinet @ kosher station. Discussed with PIC to maintain hot holding @ 135F and above. PIC removed and reheated in oven to 165F. 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 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
Observed multiple ready to eat food items improperly date marked in walk in units. Provide correct date marking all ready to food items stored in walk in / refrigerated units
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 12, 2023 · Original Source