B.U. West Campus
Last inspected: Mar 26, 2026
100
Score
Across the available record, B.U. West Campus has 12 inspections on file, the first dated 2022. The most recent report on file is from Mar 26, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
When inspectors have written things up, “warewashing machine data plate operation specifications” has been the most frequent reason, cited four times.
That puts the facility ahead of the local pack: the average Allston restaurant scores 80. Taken together, the history is a positive one.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 26, 2026
Routine
No violations found.
100
Oct 24, 2025
Routine
4 minor violations.
View 4 violations
Intensity-lighting (c)
Inspector notes: At the allgergen kitchen inside the walk-in refrigerator the light bulb is burned out / at the fry station at the grill area the Tru freezer light bulb does not turn on / at the pizza oven area refrigerator 49 and the Tru hold holding cabinet light bulbs do not turn on / repair or replace light bulbs.
590.006/6-303.11-C
Outer openings protected (c)
Inspector notes: At the loading dock the door has a hole in the bottom left when standing inside the loading dock looking outside; repair door or install door sweeps so daylight is not visible when the door is closed to prevent pest entry.
590.006/6-202.15-C
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: At the grill area the fryolater cabinet interior and exterior are heavily soiled with grease / at refrigerators 41 and 42 the interiors of the bottom units have dried encrusted food debris / clean and sanitize of grease and food soils.
590.004/4-601.11-C
Food storage containers identified with common name of food (c)
Inspector notes: Throughout the the dining common observed in-use bottles with liquids or sauces not identified with name labels; provide name labels for containers when foods transfered to them from bulk containers.
590.003/3-302.12-C
82
Apr 9, 2025
Routine
2 critical violations. 1 minor violation.
View 3 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Plated meals at the Allergen Station hot holding at 110F Reviewed the process to change procedures in the area Products were voluntarily discarded at the time of the inspection
590.003/3-501.16-P1
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Multiple items in the salad bar with temperatures above 41F Canteloupe 52F Beets 54F Products out for less than 1 hour and were returned to refrigeration at 39F
590.003/3-501.16-P
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Ceiling behind the Vegan serving station with damage- Make proper repairs to make the surface smooth durable nonpourous and cleanable
590.006/6-501.11-C
70
Nov 21, 2024
Routine
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Sanitizers criteria-chemicals (p)
Inspector notes: Sanitizer from the automated dispenser in the True Balance station tested at 500ppm- Hot water is attached to this dispenser with a temperature of 120F Lower water temperature to 65F-75F as indicated by the manufacturers instructions- Cold water added at the time and tested at 300ppm Sanitizer in the Pot Wash warewashing area tested above 500ppm- Water was within normal temperatures Water will be added until repairs are made to lowerthe concentration to 200-400ppm
590.007/7-204.11-P
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Numerous cut vegetables were on service stations at above 41F Diced tomatoes noted at the Vegan Station 56F Wraps and Bowls 54F Mediterranean 54F. Peppers 56F and Zucchini 58F were also noted in a lift top service line refrigerator at the Mediterranean station. Ensure all products are properly cooled to 41F or below prioer to placing out for service. All products noted at above 41F were removed and placed in the blast chiller before putting back out to the service line
590.003/3-501.16-P1
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Prepared chicken on the hot line at the True Balance station with a temperature of 125F. Temperature of the product was also at 125-130F in a hot holding box. Other products in the hot hold box were at above 160F Employees shall ensure products are cooked to the proper cooking temperatures and hot held at 135F or above Per the temperature logs at the station the product was cooked to 170F 45 minutes prior to the inspection All the product was removed and placed back into the oven to reheat to above 165F Review procedures with all staff
590.003/3-501.16-P
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Priority violations noted on the inspection report- Review procedures with staff
590.002(B)/2-102.11-PF
(a) and (c) good repair and calibration-utensils and temperature and pressure measuring devices (c)
Inspector notes: Temperature gauge on the high temperature pot washer is registering a rinse temperature of 120F at the time of the inspection. An irreversible thermometer was used and the unit is properly rinsing at above 180F. Repair gauge
590.004/4-502.11-C
55
Apr 24, 2024
Routine
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Products in lift top refrigeration unit located in the deli at above 41F. Tuna 47F Sliced Roast Beef 55F Ham 46F Unit is not properly holding temperature All products were removed and placed in a blast chiller to cool to 41F or below Product was on the service line for less than 2 hpours per the PIC
590.003/3-501.16-P
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Buttered chicken on the service line at 127F Reviewed process with staff and product was removed and reheated to above 165F Maintain at 135F or above
590.003/3-501.16-P1
Cooling heating and holding capacities-equipment (pf)
Inspector notes: Refrigeration unit in the deli area used for service at 52F All foods were removed at the time of the inspection Repair the unit to hold at 41F or below
590.004/4-301.11-PF
Surface characteristics-indoor areas (c)
Inspector notes: Board on wall that is unfinished in warewashing- Repair to make smooth durable cleanable Wall behind shelf in warewashing with broken tiles- Repair
590.006/6-101.11-C
System maintained in good repair (c)
Inspector notes: Small leak noted from flight dish machine- Repair
590.005/5-205.15-C
61
Aug 28, 2023
Routine
1 critical violation. 2 minor violations.
View 3 violations
Food display-preventing contamination by consumers (p)
Inspector notes: Area at drink station where cut lemons will be displayed with a sneeze guard that does not adequately protect the area- Correct
590.003/3-306.11-P
(a) and (c) good repair and calibration-utensils and temperature and pressure measuring devices (c)
Inspector notes: Pot washer inoperable- Parts ordered and scheduled repair Freezer at smoothie station not properly working- Repair/replace
590.004/4-502.11-C
System maintained in good repair (c)
Inspector notes: Pipe below prep sink in salad bar area with small leak- Repair
590.005/5-205.15-C
78
Mar 29, 2023
Routine
1 minor violation.
View 1 violation
Warewashing machine data plate operation specifications (c)
Inspector notes: High Temp Dish Machine scheduled for repair still out of order. Repair.
590.004/4-204.113-C
95
Mar 17, 2023
Routine
1 major violation. 1 minor violation.
View 2 violations
Pressure (pf)
Inspector notes: No hot water for high temp dish machines and kettles at the cooking line due to system failure. Repair.
590.005/5-103.12-PF
Warewashing machine data plate operation specifications (c)
Inspector notes: High Temp Dish Machine scheduled for repair still out of order. Repair.
590.004/4-204.113-C
86
Mar 16, 2023
Routine
1 major violation. 1 minor violation.
View 2 violations
Pressure (pf)
Inspector notes: No hot water for high temp dish machines and kettles at the cooking line due to system failure. Repair.
590.005/5-103.12-PF
Warewashing machine data plate operation specifications (c)
Inspector notes: High Temp Dish Machine scheduled for repair still out of order. Repair.
590.004/4-204.113-C
86
Mar 2, 2023
Routine
1 minor violation.
View 1 violation
Warewashing machine data plate operation specifications (c)
Inspector notes: High Temp Dish Machine scheduled for repair still out of order. Repair.
590.004/4-204.113-C
95
Feb 23, 2023
Routine
No violations found.
100
Sep 21, 2022
Routine
No violations found.
100
Frequently Asked Questions
When was B.U. West Campus last inspected?
The most recent health inspection at B.U. West Campus on file is from Mar 26, 2026. The public record contains 12 inspections in total.
What is the most common violation at B.U. West Campus?
Across the inspection record, “warewashing machine data plate operation specifications” has been cited four times, more than any other issue at B.U. West Campus.
How does B.U. West Campus compare to other restaurants in Allston?
B.U. West Campus most recently scored 100 out of 100, which is higher than the Allston average of 80.
Has B.U. West Campus' inspection record improved over time?
Results have been roughly steady. Inspections at B.U. West Campus have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at B.U. West Campus means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is B.U. West Campus inspected?
Based on the inspection history on file, B.U. West Campus is inspected around three times per year on average.
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