Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was St. John's Seminary last inspected?
The most recent inspection on record was on Sep 24, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
8 inspections on record, from Sep 27, 2023 to Sep 24, 2026.
Has St. John's Seminary ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Sep 27, 2023.
The Full Inspection History
8 inspections
Inspection
Sep 24, 2026
Passed
2 recorded violations
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
There is no prep sink inside the modular kitchen only a mop sink and a three compartment sink that is attached to a grease interceptor and there is insufficient space to install a prep sink as determined by the Health Inspector; please fill out the Request for Variance form and return at your convenience.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Sep 24, 2026 · Original Source
Inspection
Sep 15, 2026
Failed
2 recorded violations
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
There is no prep sink inside the modular kitchen only a mop sink and a three compartment sink that is attached to a grease interceptor and there is insufficient space to install a prep sink as determined by the Health Inspector; please fill out the Request for Variance form and return at your convenience.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Sep 15, 2026 · Original Source
Inspection
Oct 29, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 29, 2025 · Original Source
Inspection
Apr 9, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Apr 9, 2025 · Original Source
Inspection
Oct 17, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 17, 2024 · Original Source
Inspection
Apr 25, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Apr 25, 2024 · Original Source
Inspection
Oct 10, 2023
Passed
2 recorded violations
criticalCode 590.003/3-306.11-PContamination
Official Wording
Food Display-Preventing Contamination by Consumers (P)
Inspector’s Notes
Multiple products are being held on a table next to the hot and cold service units with no protection- Corrected on site and placed unde a sneeze guard
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Potato salad placed on a cold holding salad unit at 49F at the time of the inspection. Per the CFPM the product was recently prepared for service Removed at this time and placed in refrigeration at 36F to cool to 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.
Official record from Boston Inspectional Services Department, Oct 10, 2023 · Original Source
Inspection
Sep 27, 2023
Failed
2 recorded violations
criticalCode 590.003/3-306.11-PContamination
Official Wording
Food Display-Preventing Contamination by Consumers (P)
Inspector’s Notes
Multiple products are being held on a table next to the hot and cold service units with no protection- Corrected on site and placed unde a sneeze guard
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Potato salad placed on a cold holding salad unit at 49F at the time of the inspection. Per the CFPM the product was recently prepared for service Removed at this time and placed in refrigeration at 36F to cool to 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.