Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Virtual Food Court last inspected?
The most recent inspection on record was on Oct 30, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 4 violations recorded, including 2 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
19 inspections on record, from Oct 15, 2024 to Oct 30, 2026.
Has Virtual Food Court ever been closed by the health department?
No closure appears in the 19 inspection records we hold for this business. The earliest is dated Oct 15, 2024.
The Full Inspection History
19 inspections
Inspection
Oct 30, 2026
Passed
4 recorded violations
criticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
1) no splash guard @ hand sink in new front service area to protect from Fryer and cooked fryer foods 2) Open cans of Bobba in Bobba cold unit once open store in food grade containers 3) Fryer at new front counter needs to be under a hood ensure for proper protection from grease emitions (pictures taken and will be sent to BFD for review.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Hot hold of Pans of Rice on cooling rack @ 101f ensure proper hot hold of 135f or above or in cold unit in cooling mode
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Products in walk in cooler without dates of expiration (date marking) supply for all prepared and cooked/cooled foods
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Exterior of bulk food containers with soils clean to 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.
Official record from Boston Inspectional Services Department, Oct 30, 2026 · Original Source
Inspection
Oct 21, 2026
Failed
4 recorded violations
criticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
1) no splash guard @ hand sink in new front service area to protect from Fryer and cooked fryer foods 2) Open cans of Bobba in Bobba cold unit once open store in food grade containers 3) Fryer at new front counter needs to be under a hood ensure for proper protection from grease emitions (pictures taken and will be sent to BFD for review.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Hot hold of Pans of Rice on cooling rack @ 101f ensure proper hot hold of 135f or above or in cold unit in cooling mode
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Products in walk in cooler without dates of expiration (date marking) supply for all prepared and cooked/cooled foods
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Exterior of bulk food containers with soils clean to 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.
Official record from Boston Inspectional Services Department, Oct 21, 2026 · Original Source
Inspection
Sep 23, 2026
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 23, 2026 · Original Source
Inspection
Aug 3, 2026
Passed
4 recorded violations
minorCode 590.004/4-204.11-CFacility maintenance
Official Wording
Ventilation Hood Systems Drip Prevention (C)
Inspector’s Notes
Hood Baffles at cooking line (above the grill area) with heavy carbon and grease build up clean to remove
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.
minorCode 590.004/4-901.12-CCleaning and sanitizing
Official Wording
Wiping Cloths Air Drying Location (C)
Inspector’s Notes
Wiping clothes stored on counters and not in sanitizer buckets supply sanitizer buckets at cooking line and prep areas
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.
1) No Paper towels at hand sink supply for all 2) Hand sink not operating at 3 bay sink repair 3) Fan blocking hand sink remove (moved at time of inspection) 4) No Hand sink @ cooking line/ prep area ( sink at end of cooking line being used as dump sink spoke with owner and employee about using this sink as hand wash only 7-22-26)
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Boston Inspectional Services Department, Aug 3, 2026 · Original Source
Inspection
Jul 22, 2026
Hearing scheduled
5 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Hot hold of Rice @ 101f ensure proper hot hold of 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.
Hood Baffles at cooking line (above the grill area) with heavy carbon and grease build up clean to remove
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.
minorCode 590.004/4-901.12-CCleaning and sanitizing
Official Wording
Wiping Cloths Air Drying Location (C)
Inspector’s Notes
Wiping clothes stored on counters and not in sanitizer buckets supply sanitizer buckets at cooking line and prep areas
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.
1) No Paper towels at hand sink supply for all 2) Hand sink not operating at 3 bay sink repair 3) Fan blocking hand sink remove (moved at time of inspection) 4) No Hand sink @ cooking line/ prep area ( sink at end of cooking line being used as dump sink spoke with owner and employee about using this sink as hand wash only 7-22-26)
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Boston Inspectional Services Department, Jul 22, 2026 · Original Source
Inspection
Jul 15, 2026
Failed
5 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Hot hold of Rice @ 101f ensure proper hot hold of 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.
Hood Baffles at cooking linewith heavy carbon and grease build up clean to remove
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.
minorCode 590.004/4-901.12-CCleaning and sanitizing
Official Wording
Wiping Cloths Air Drying Location (C)
Inspector’s Notes
Wiping clothes stored on counters and not in sanitizer buckets supply sanitizer buckets at cooking line and prep areas
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.
1) No Paper towels at hand sink supply for all 2) Hand sink not operating repair 3) Fan blocking hand sink remove (moved at time of inspection) 4) No Hand sink @ cooking line/ prep area
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Boston Inspectional Services Department, Jul 15, 2026 · Original Source
Inspection
Feb 17, 2026
Passed
1 recorded violation
minorCode 590.004/4-202.18-CFacility maintenance
Official Wording
Ventilation Hood Systems Filters (C)
Inspector’s Notes
Hood filters with grease and carbon build up clean to remove
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.
Official record from Boston Inspectional Services Department, Feb 17, 2026 · Original Source
Inspection
Feb 9, 2026
Failed
1 recorded violation
minorCode 590.004/4-202.18-CFacility maintenance
Official Wording
Ventilation Hood Systems Filters (C)
Inspector’s Notes
Hood filters with grease and carbon build up clean to remove
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.
Official record from Boston Inspectional Services Department, Feb 9, 2026 · Original Source
Inspection
Jun 25, 2025
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker expired March 11 2025.Service
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.
Official record from Boston Inspectional Services Department, Jun 25, 2025 · Original Source
Inspection
Jun 10, 2025
Failed (extension granted)
7 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Noted soiled wiping cloths on the cutting boards at various cooking stations through out the kitchen.Remove and store in a sanitizer bucket.Retrain staff
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
All single use boxes in the basement stored on the floor.Discontinue and store 6 Inches above the floor
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.
Noted condensation pipe draining into the rinse sink at the 3 bay sink station.Remove
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
Noted Diced Tomatoes/Cooked chicken/buffalo chicken at 48F stored at 11 am at the pizza station.Monitor the temperature to be below 41F for all TCS foods.COS by PIC voluntarily discarded
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Hand sink blocked at the tea station in the front.Provide unrestricted access to hand sink
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker expired March 11 2025.Service
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.
Official record from Boston Inspectional Services Department, Jun 10, 2025 · Original Source
Inspection
Jun 3, 2025
Failed
7 recorded violations
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker expired March 11 2025.Service
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Noted soiled wiping cloths on the cutting boards at various cooking stations through out the kitchen.Remove and store in a sanitizer bucket.Retrain staff
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
All single use boxes in the basement stored on the floor.Discontinue and store 6 Inches above the floor
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.
Noted condensation pipe draining into the rinse sink at the 3 bay sink station.Remove
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
Noted Diced Tomatoes/Cooked chicken/buffalo chicken at 48F stored at 11 am at the pizza station.Monitor the temperature to be below 41F for all TCS foods.COS by PIC voluntarily discarded
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Hand sink blocked at the tea station in the front.Provide unrestricted access to hand sink
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Boston Inspectional Services Department, Jun 3, 2025 · Original Source
Inspection
Feb 3, 2025
Passed
1 recorded violation
majorCode 590.005/5-204.11-PFHandwashing
Official Wording
Handwashing Sinks-Location and Placement (Pf)
Inspector’s Notes
Provide hand sink to be easily accesible for hand washing near the 3 bay sink/cookline. Provide
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Provide hand sink to be easily accesible for hand washing near the 3 bay sink/cookline. Provide
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Boston Inspectional Services Department, Jan 29, 2025 · Original Source
Inspection
Jan 22, 2025
Hearing scheduled
12 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Noted some employees had no hair restrain while working in the food prep area. Provide COS by the PIC
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
All soiled cloth needs to be stored in the sanitizer bucket. Provide and retrain
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.
majorCode 590.004/4-202.11-PFCleaning and sanitizing
Official Wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s Notes
Remove the contact paper from the prep table. Provide smooth durable surface
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.
Provide hand sink to be easily accesible for hand washing near the 3 bay sink/cookline. Provide
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
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.
Official record from Boston Inspectional Services Department, Jan 22, 2025 · Original Source
Inspection
Jan 15, 2025
Failed
12 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Noted some employees had no hair restrain while working in the food prep area. Provide COS by the PIC
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
All soiled cloth needs to be stored in the sanitizer bucket. Provide and retrain
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.
majorCode 590.004/4-202.11-PFCleaning and sanitizing
Official Wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s Notes
Remove the contact paper from the prep table. Provide smooth durable surface
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.
Provide hand sink to be easily accesible for hand washing near the 3 bay sink/cookline. Provide
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
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.
Official record from Boston Inspectional Services Department, Jan 15, 2025 · Original Source
Inspection
Jan 3, 2025
Passed
2 recorded violations
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
No prep sink at the site to wash fruits and vegetables. Provide
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.
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.
Official record from Boston Inspectional Services Department, Jan 3, 2025 · Original Source
Inspection
Dec 17, 2024
Failed (extension granted)
2 recorded violations
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
No prep sink at the site to wash fruits and vegetables. Provide
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.
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.