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Eating & Drinking w/ Take Out · Boston, MA

Starbucks @ Boston Logan Wharf Marriott

296 State St

Last inspected Apr 6, 2026 · View Map ↗ · Compare ↗

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Passed

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

5 inspections

Inspection

Apr 6, 2026

Passed

3 recorded violations

minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Provide drain plugs for 3 bay sink.

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 issues
minorCode 590.006/6-501.110-COther

Official wording

Using Dressing Rooms and Lockers (C)

Inspector’s notes

Remove all personal items from the dry shelf in the back area and store in a locker or away from the single use items/food.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.006/6-501.12-CCleaning and sanitizing

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Maintain the floor clean around the water heater/under the 3bay sink/dry storage shelves from debris.

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 problems

Official record from Boston Inspectional Services Department, Apr 6, 2026 · Original Source

Inspection

Mar 30, 2026

Failed

3 recorded violations

minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Provide drain plugs for 3 bay sink.

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 issues
minorCode 590.006/6-501.110-COther

Official wording

Using Dressing Rooms and Lockers (C)

Inspector’s notes

Remove all personal items from the dry shelf in the back area and store in a locker or away from the single use items/food.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.006/6-501.12-CCleaning and sanitizing

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Maintain the floor clean around the water heater/under the 3bay sink/dry storage shelves from debris.

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 problems

Official record from Boston Inspectional Services Department, Mar 30, 2026 · Original Source

Inspection

Nov 7, 2025

Passed

1 recorded violation

majorCode 590.004/4-204.115-PFFood temperature

Official wording

Warewashing Machines Temperature Measuring Devices (Pf)

Inspector’s notes

no dish plate simulator for high temp machine supply (Manager ordered at time of inspection)

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 temperature

Official record from Boston Inspectional Services Department, Nov 7, 2025 · Original Source

Inspection

Oct 27, 2025

Failed

1 recorded violation

majorCode 590.004/4-204.115-PFFood temperature

Official wording

Warewashing Machines Temperature Measuring Devices (Pf)

Inspector’s notes

no dish plate simulator for high temp machine supply (Manager ordered at time of inspection)

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 temperature

Official record from Boston Inspectional Services Department, Oct 27, 2025 · Original Source

Inspection

Mar 14, 2025

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Mar 14, 2025 · Original Source

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