Inspection
Apr 3, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Apr 3, 2026 · Original Source
Eating & Drinking w/ Take Out · Boston, MA
The Lansdowne
9 Lansdowne St
Last inspected Apr 3, 2026 · View Map ↗ · Compare ↗
Passed
Get the next inspection, free.
We'll email you when The Lansdowne has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsInspection
Sep 18, 2025
Report filed
1 recorded violation
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handlers observed without hair restraints. Provide hats or hairnets for all food handlers.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial record from Boston Inspectional Services Department, Sep 18, 2025 · Original Source
Inspection
May 1, 2025
Passed
6 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
Cookline refrigerator holding at 60F. All food held overnight discarded. Service unit as needed.
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 590.004/4-204.112-PFFood temperature
Official wording
Temperature Measuring Devices-Functionality (Pf)
Inspector’s notes
Wash dial on kitchen dish machine not operating. Replace as needed.
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 590.004/4-501.114-PChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Kitchen dish machine not rinsing over 140F at plate. Service call placed. Use 3 compartment sink to sanitize all equipment and dishes. Bar1 dish machine ouit of sanitizer. Corrected on site. Monitor chemicals
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils and debris under bar. Clean and dry area to avoid attacting pests.
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 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Kitchen dish machine leaks. Service as needed.
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 issuesminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
First hand sink in kitchen not attached to the wall. 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 issuesOfficial record from Boston Inspectional Services Department, May 1, 2025 · Original Source
Inspection
Apr 24, 2025
Failed
6 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
Cookline refrigerator holding at 60F. All food held overnight discarded. Service unit as needed.
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 590.004/4-204.112-PFFood temperature
Official wording
Temperature Measuring Devices-Functionality (Pf)
Inspector’s notes
Wash dial on kitchen dish machine not operating. Replace as needed.
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 590.004/4-501.114-PChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Kitchen dish machine not rinsing over 140F at plate. Service call placed. Use 3 compartment sink to sanitize all equipment and dishes. Bar1 dish machine ouit of sanitizer. Corrected on site. Monitor chemicals
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils and debris under bar. Clean and dry area to avoid attacting pests.
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 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Kitchen dish machine leaks. Service as needed.
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 issuesminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
First hand sink in kitchen not attached to the wall. 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 issuesOfficial record from Boston Inspectional Services Department, Apr 24, 2025 · Original Source
Inspection
Jun 12, 2024
Passed
7 recorded violations
criticalCode 590.003/3-403.11-PFood temperature
Official wording
Reheating for Hot Holding (P)
Inspector’s notes
Caramleized onions in steam table at 106F for less than 1 hour. Reheated to 170F. Ensure hot foods are held at 135F reheated to 165F before hot holding.
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
One soda gun holder not draining. One soda gun without holder dripping on floor. Ensure all soda gun holders are clean and draining and are plumbed to a drain correctly.
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 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Ice machine condensation pipe draining onto floor. Plumb pipe to drain so water does not pool on the floor.
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 issuesmajorCode 590.007/7-102.11-PFOther
Official wording
Common Name-Working Containers (Pf)
Inspector’s notes
Multiple chemical spray bottles of all purpose cleaner without labels. Label all chemical bottles to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-301.12-PFOther
Official wording
Hand Drying Provision (Pf)
Inspector’s notes
Bar hand sinks with soap one sink with towels. Ensure hand sinks have soap and towels at all times.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-404.11-PFOther
Official wording
Segregation and Location-Distressed Merchandise (Pf)
Inspector’s notes
PIickled onions dated 5/22. Discarded by PIC. Ensure prepped foods are not held past 7 days.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Hand railing missing from stairs to walk-in refrigerator. Re-install to prevent falls and accidents.
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 issuesOfficial record from Boston Inspectional Services Department, Jun 12, 2024 · Original Source
Inspection
Jun 5, 2024
Failed
7 recorded violations
criticalCode 590.003/3-403.11-PFood temperature
Official wording
Reheating for Hot Holding (P)
Inspector’s notes
Caramleized onions in steam table at 106F for less than 1 hour. Reheated to 170F. Ensure hot foods are held at 135F reheated to 165F before hot holding.
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
One soda gun holder not draining. One soda gun without holder dripping on floor. Ensure all soda gun holders are clean and draining and are plumbed to a drain correctly.
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 problemsmajorCode 590.006/6-404.11-PFOther
Official wording
Segregation and Location-Distressed Merchandise (Pf)
Inspector’s notes
PIickled onions dated 5/22. Discarded by PIC. Ensure prepped foods are not held past 7 days.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.007/7-102.11-PFOther
Official wording
Common Name-Working Containers (Pf)
Inspector’s notes
Multiple chemical spray bottles of all purpose cleaner without labels. Label all chemical bottles to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Ice machine condensation pipe draining onto floor. Plumb pipe to drain so water does not pool on the floor.
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 issuesmajorCode 590.006/6-301.12-PFOther
Official wording
Hand Drying Provision (Pf)
Inspector’s notes
Bar hand sinks with soap one sink with towels. Ensure hand sinks have soap and towels at all times.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Hand railing missing from stairs to walk-in refrigerator. Re-install to prevent falls and accidents.
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 issuesOfficial record from Boston Inspectional Services Department, Jun 5, 2024 · Original Source