Inspection
Nov 4, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Nov 4, 2025 · Original Source
Eating & Drinking · Boston, MA
The Baupost Group/Cafe Services
10 St James Av
Last inspected Nov 4, 2025 · View Map ↗ · Compare ↗
Passed
Get the next inspection, free.
We'll email you when The Baupost Group/Cafe Services has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
7 inspectionsInspection
May 20, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, May 20, 2025 · Original Source
Inspection
Nov 26, 2024
Passed
1 recorded violation
majorCode 590.003/3-501.15-PFFood temperature
Official wording
(A )Cooling Methods (Pf)
Inspector’s notes
Cooked items covered and stored between 65-85F. Farro salad fresh salsa cooked chicken cooked sweet potatoes tofu. All items prepared in the past hour. Reccommend using blast chiller to facilite rapid cooling. Retrain staff to monitor temperatures and not to cover and store cooked foods until cooled to 41F.
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 26, 2024 · Original Source
Inspection
Nov 19, 2024
Failed
1 recorded violation
majorCode 590.003/3-501.15-PFFood temperature
Official wording
(A )Cooling Methods (Pf)
Inspector’s notes
Cooked items covered and stored between 65-85F. Farro salad fresh salsa cooked chicken cooked sweet potatoes tofu. All items prepared in the past hour. Reccommend using blast chiller to facilite rapid cooling. Retrain staff to monitor temperatures and not to cover and store cooked foods until cooled to 41F.
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 19, 2024 · Original Source
Inspection
May 17, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, May 17, 2024 · Original Source
Inspection
Nov 27, 2023
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
Products used to build custom ordered salads are being held on a cold plate in the kitchen. Products are inplastic containers and the lids have been placed between the container and the cold plate. Products with temperatures of 45F-48F. Reviewed the process with the PIC to place the products in metal containers to better conduct the cold from the cold plate. Per the PIC the products were out of refrigeration for less than an hour. All products were removed and placed in refrigeration at 39F
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Cardboard used on shelving in dry storage- 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, Nov 27, 2023 · Original Source
Inspection
Nov 17, 2023
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
Products used to build custom ordered salads are being held on a cold plate in the kitchen. Products are inplastic containers and the lids have been placed between the container and the cold plate. Products with temperatures of 45F-48F. Reviewed the process with the PIC to place the products in metal containers to better conduct the cold from the cold plate. Per the PIC the products were out of refrigeration for less than an hour. All products were removed and placed in refrigeration at 39F
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Cardboard used on shelving in dry storage- 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, Nov 17, 2023 · Original Source