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Eating & Drinking w/ Take Out · Boston, MA

Suffolk University 150 Tremont

150 Tremont St

Last inspected Feb 12, 2026 · View Map ↗ · Compare ↗

The department’s records list this business as closed or out of business.

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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

8 inspections

Inspection

Feb 12, 2026

Passed

1 recorded violation

minorCode 590.004/4-502.11-CFood temperature

Official wording

(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)

Inspector’s notes

The high temp dish machine rinse guage is reading 210F.Repair Maintain rinse 180-194F Disk reading 170F Wash temp 160F Upon re-inspection Parts are on order per PIC An extension was provided

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, Feb 12, 2026 · Original Source

Inspection

Jan 20, 2026

Failed (extension granted)

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

Items on the salad bar observed reading 50-60F for 20-30 min. (cooked chicen 58F cauliflower 56F Potato salad 54F Pasta salad 59F Roasted brussel sprouts 59F) Maintain cold holding 41F or below Discussed cooling methods with the PIC PIC removing items to cool/hold 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 temperature
minorCode 590.004/4-502.11-CFood temperature

Official wording

(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)

Inspector’s notes

The high temp dish machine rinse guage is reading 210F.Repair Maintain rinse 180-194F Disk reading 170F Wash temp 160F Upon re-inspection Parts are on order per PIC An extension was provided

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, Jan 20, 2026 · Original Source

Inspection

Jan 12, 2026

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

Items on the salad bar observed reading 50-60F for 20-30 min. (cooked chicen 58F cauliflower 56F Potato salad 54F Pasta salad 59F Roasted brussel sprouts 59F) Maintain cold holding 41F or below Discussed cooling methods with the PIC PIC removing items to cool/hold 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 temperature
minorCode 590.004/4-502.11-CFood temperature

Official wording

(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)

Inspector’s notes

The high temp dish machine rinse guage is reading 210F.Repair Maintain rinse 180-194F Disk reading 170F Wash temp 160F

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, Jan 12, 2026 · Original Source

Inspection

Sep 22, 2025

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Sep 22, 2025 · Original Source

Inspection

Feb 26, 2025

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Feb 26, 2025 · Original Source

Inspection

Oct 16, 2024

Report filed

2 recorded violations

minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Warewash hand sink has leak. Person in charge indicated a service call has been placed. Repair.

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 590.005/5-501.113-COther

Official wording

Covering Receptacles (C)

Inspector’s notes

Dumpster lids observed open. Corrected on site. Ensure lids are closed to prevent potential pests.

In plain English

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

More about other finding

Official record from Boston Inspectional Services Department, Oct 16, 2024 · Original Source

Inspection

Jan 30, 2024

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Jan 30, 2024 · Original Source

Inspection

Sep 29, 2023

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Sep 29, 2023 · Original Source

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