Dana Farber Cancer Institute Cafeteria
Last inspected: Mar 3, 2026
86
Score
The health department has logged nine inspections at Dana Farber Cancer Institute Cafeteria, the earliest from 2022. Dana Farber Cancer Institute Cafeteria was last inspected on Mar 3, 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 four violations per visit across recent inspections.
The pattern that stands out is “cleaning floors dustless methods”, which has been cited three times.
Dana Farber Cancer Institute Cafeteria scores about where you'd expect for a Boston restaurant. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 3, 2026
Routine
3 minor violations.
View 3 violations
Equipment and utensils air-drying required (c)
Inspector notes: Wet nesting clean equipment
590.004/4-901.11-C
Nonfood contact surfaces (c)
Inspector notes: Built up soils on doors and handles of refrigeration units on serving line
590.004/4-602.13-C
Cutting surfaces (c)
Inspector notes: Worn cutting boards on serving line
590.004/4-501.12-C
86
Aug 5, 2025
Routine
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
(a) gloves use limitation (p)
Inspector notes: Observed employees leaving and returning to food prep wearing disposable gloves observed multiple employees multasking handling equipment utensils etc wearing disposable glove
590.003/3-304.15-P
Capacity-quantity and availability (pf)
Inspector notes: Hot water at hand sink on line 66 F (plumbing arrived and will be able to repair after 3 PM) A sink on the line has been temporarily Another hand sink is located between pizza and food line
590.005/5-103.11-PF
Wiping cloths use limitation (c)
Inspector notes: Wiping cloths not stored in a sanitizing solution - Pizza prep/kitchen/ware washing
590.003/3-304.14-C
Cutting surfaces (c)
Inspector notes: Worn cutting boards - Prep/serving line/kitchen
590.004/4-501.12-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Exposed wood on shelving on serving line Rust on grease traps (ware washing)
590.006/6-501.11-C
Floors walls and ceilings-cleanability (c)
Inspector notes: Built up soils on walls door attachment - Prep/Ware washing/locker and bathrooms
590.006/6-201.11-C
64
Feb 10, 2025
Routine
2 minor violations.
View 2 violations
Good repair and proper adjustment-equipment (c)
Inspector notes: Replace the missing door at the 4 door refrigeration unit. (PIC stating part is ordered)
590.004/4-501.11-C
Cleaning floors dustless methods (c)
Inspector notes: Clean the floor under/around the cook line to remove soils/debris
590.006/6-501.13-C
90
Aug 2, 2024
Routine
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Fried chicken 128 F - Discarded from service
590.003/3-501.16-P1
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Roasted mushroom 57 F Cheese 51 F
590.003/3-501.16-P
Food labels (pf)
Inspector notes: Prepacked foods for grab and go are not properly labeled
590.003/3-602.11-PF
Floors walls and ceilings-cleanability (c)
Inspector notes: Soils on doors to employee locker room
590.006/6-201.11-C
(a) (b) and (d) equipment utensils linens and single-service and single-use articles storing (c)
Inspector notes: Bowls pans etc not inverted storage
590.004/4-903.11-C1
61
Mar 18, 2024
Routine
1 major violation.
View 1 violation
Mechanical warewashing equipment hot water sanitization temperatures (pf)
Inspector notes: High temp dish machine with Chlorine sanitizer Disk 154 F Chlorine 0PPM Placed out of service and dish company called All ware washing will be performed in 3 bay sink with Smartpower sanitizer at 700 PPM
590.004/4-501.112-PF
90
Jan 2, 2024
Routine
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Spinach 57 F Cut lettuce 57 F Cooked broccoli 57 F
590.003/3-501.16-P
Food labels (pf)
Inspector notes: Prepackaged for grab and go not properly labeled with Business name address and list of ingredients (baked goods bread at salad bar and some cold holding items)
590.003/3-602.11-PF
Mechanical warewashing equipment hot water sanitization temperatures (pf)
Inspector notes: High temp dish machine with Chlorine sanitizer Disk 154 F Chlorine 0PPM Placed out of service and dish company called All ware washing will be performed in 3 bay sink with Smartpower sanitizer at 700 PPM
590.004/4-501.112-PF
Food storage containers identified with common name of food (c)
Inspector notes: In use food containers including squeeze type on serving line not labeled with common name
590.003/3-302.12-C
Wiping cloths use limitation (c)
Inspector notes: Wiping cloths not stored in a sanitizing solution per code
590.003/3-304.14-C
Cooking and baking equipment (c)
Inspector notes: Built up soils on cooking and baking equipment Remove foil from equipment
590.004/4-602.12-C
(a) and (c) equipment utensils linens and single-service and single-use articles-storing (c)
Inspector notes: Knives stored between equipment on serving line
590.004/4-903.11-C
Receptacles (c)
Inspector notes: Provide covers for all waste receptacles
590.005/5-501.13-C
55
Jul 7, 2023
Routine
2 minor violations.
View 2 violations
Cleaning floors dustless methods (c)
Inspector notes: Clean the floor under the shelving units to remove spills/debris
590.006/6-501.13-C
System maintained in good repair (c)
Inspector notes: 3 bay sink observed leaking from the middle bay.Repair
590.005/5-205.15-C
90
Jan 30, 2023
Routine
1 minor violation.
View 1 violation
Good repair and proper adjustment-equipment (c)
Inspector notes: Repair damaged door handle at cook line reach in unit.
590.004/4-501.11-C
95
Jun 13, 2022
Routine
1 major violation. 2 minor violations.
View 3 violations
Mechanical warewashing equipment wash solution temperature (pf)
Inspector notes: High temp dish machine wash guage reading 128-130F.Repair Maintain wash temp 150F or per manufactures instructions. Rinse temp guage reading 185F PIC stating booster keeps tripping. Disk indicator reading manifold water yemp at 130F. Maintain manifold water temp minimum 160F PIC calling for service 3 bay sink to be utilized for warewashing until repairs are completed.
590.004/4-501.110-PF
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: Clean the ice machine vent screens to remove dust build up.
590.004/4-601.11-C
Cleaning floors dustless methods (c)
Inspector notes: Clean the floor/floor drain locations to remove soils.
590.006/6-501.13-C
82
Frequently Asked Questions
When was Dana Farber Cancer Institute Cafeteria last inspected?
The most recent health inspection at Dana Farber Cancer Institute Cafeteria on file is from Mar 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Dana Farber Cancer Institute Cafeteria?
Across the inspection record, “cleaning floors dustless methods” has been cited three times, more than any other issue at Dana Farber Cancer Institute Cafeteria.
How does Dana Farber Cancer Institute Cafeteria compare to other restaurants in Boston?
Dana Farber Cancer Institute Cafeteria most recently scored 86 out of 100, which is about the same as the Boston average of 86.
Has Dana Farber Cancer Institute Cafeteria's inspection record improved over time?
Results have been roughly steady. Inspections at Dana Farber Cancer Institute Cafeteria have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Dana Farber Cancer Institute Cafeteria 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 Dana Farber Cancer Institute Cafeteria inspected?
Based on the inspection history on file, Dana Farber Cancer Institute Cafeteria is inspected around two times per year on average.
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