Dig Inn
Last inspected: Apr 29, 2026
95
Score
Across the available record, Dig Inn has 12 inspections on file, the first dated 2022. The latest inspection on file is from Apr 29, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly four violations earlier in the record.
Across the inspection history, “(2) and (b) time/temperature control for safety food hot” is the issue that surfaces most often, recorded four times.
Among Boston restaurants, the typical score is 86; Dig Inn is comfortably above that bar. There isn't much in the file that would give a customer pause.
12
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 29, 2026
Routine
1 minor violation.
View 1 violation
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Observed hood sticker expired March 2026. Facility mgr Duke stated hood cleaning rescheduled - May 13th.
590.006/6-501.14-C
95
Oct 22, 2025
Routine
1 critical violation. 1 minor violation.
View 2 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Observed multiple salads betweenn 65--79F. PIC removed product and placed in refrigeration to cool down. Advised pic to decide on a more effective measurement for cold holding procedures. Time and Temp control. Discussed with pic options to cold hold products properly and also to review the holding location. Currently next to the steam table.
590.003/3-501.16-P
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: Observed heavy food soils and debri build up on the interior and exterior of multiple hot holding cabinets. Clean to remove Heavy food spills observed on the metal wall shield attached to the online order table. Clean to remove
590.004/4-601.11-C
82
Oct 10, 2025
Routine
1 critical violation. 2 minor violations.
View 3 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Observed multiple salads betweenn 50-62F. PIC removed product and placed in refrigeration to cool down. Discussed with pic options to cold hold products properly and also to review the holding location. Currently next to the steam table.
590.003/3-501.16-P
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: Observed heavy food soils and debri build up on the interior and exterior of multiple hot holding cabinets. Clean to remove Heavy food spills observed on the metal wall shield attached to the online order table. Clean to remove
590.004/4-601.11-C
Controlling pests (c)
Inspector notes: Observed rodent droppings in the front window ledge and on the floor behind the trash barrel neat the water station. Clean to remove
590.006/6-501.111-C
78
Jun 6, 2025
Routine
1 critical violation. 1 major violation.
View 2 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Noted Salmon/Chicken at the hold holding unit at 90F/93F. Removed and Discarded by th PIC Monitor temperatures. All hot food held at 135F or more
590.003/3-501.16-P
Cooling heating and holding capacities-equipment (pf)
Inspector notes: Noted hot holding unit on the line not working. Repair
590.004/4-301.11-PF
78
May 23, 2025
Routine
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Noted Salmon/Chicken at the hold holding unit at 90F/93F. Removed and Discarded by th PIC Monitor temperatures. All hot food held at 135F or more
590.003/3-501.16-P
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Hand sink near the prep area blocked by trash barrel. Provide easy access to the hand sink
590.005/5-205.11-PF
Cooling heating and holding capacities-equipment (pf)
Inspector notes: Noted hot holding unit on the line not working. Repair
590.004/4-301.11-PF
Outer openings protected (c)
Inspector notes: Noted a wide gap on the door sweep at the back halway door.Replace to prevent rodent entry
590.006/6-202.15-C
Using dressing rooms and lockers (c)
Inspector notes: Noted staff jackets/back packs stored in contact with single use items. Discontinue and provide lockers to store items
590.006/6-501.110-C
64
Dec 30, 2024
Routine
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Observed multiple foods hot holding out of temp grilled chicken hot holding at 118F cooked sweet potatoe 108F. PIC removed and reheated. to 150F. Continue to verify temp for hot holding options.
590.003/3-501.16-P1
Food temperature measuring devices (pf)
Inspector notes: Missing thermometers for food temp verification. Provide at all times
590.004/4-302.12-PF
Time as a public health control ( pf)
Inspector notes: logging not up to date regarding Time as a Public Health Control.. The last logging provided by the pic was 12/21/24. Provide accurate logging documentation for all applicable foods.
590.003(D)/3-501.19-PF
Hand drying provision (pf)
Inspector notes: Missing paper towels at the handsink.
590.006/6-301.12-PF
Cleaning of plumbing fixtures (c)
Inspector notes: Multiple handsink fixtures with heavy food soils and grease build up clean to remove
590.006/6-501.18-C
61
Jul 1, 2024
Routine
2 minor violations.
View 2 violations
Cleaning of plumbing fixtures (c)
Inspector notes: Observed multiple handsinks with heavy soils debris and grime build up. Clean to remove
590.006/6-501.18-C
(a) certified food protection manager (c)
Inspector notes: Expired CFPM certificate posted. Remove and provide a current certificate
590.002(C)/2-102.12-C
90
Jan 4, 2024
Routine
No violations found.
100
Mar 29, 2023
Routine
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
When to wash (p)
Inspector notes: Food employees observed changing tasks and entering work areas without first washing hands. Retrain staff on the importance of frequent proper handwashing between changing gloves and tasks.
590.002/2-301.14-P
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Chared chicken 128F. Product voluntarily discarded.
590.003/3-501.16-P1
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Repeat priority violations. Provide active managerial control.
590.002(B)/2-102.11-PF
Time as a public health control ( pf)
Inspector notes: Side dishes out for sale not labeled with time stamps as is required for TPHC plan that has been submitted to the health division. CFPM stated items were placed there 20 minutes prior and corrected the issue on site placing the required time stamps on the bowls of sides. COS/R.
590.003(D)/3-501.19-PF
In-use utensils between-use storage (c)
Inspector notes: Soup ladel in standing water at cookline. COS/R.
590.003/3-304.12-C
Wiping cloths use limitation (c)
Inspector notes: Wiping cloth bucket on floor. COS.
590.003/3-304.14-C
Heating ventilation air conditioning system vents (c)
Inspector notes: HVAC vent above paper good area facing dining room with visible dust buildup. Clean to remove.
590.006/6-202.12-C
Nonfood contact surfaces (c)
Inspector notes: Clean floors under food warmers of visible food debris. Remove standing water from dish room floor.
590.004/4-602.13-C
50
Jan 19, 2023
Routine
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Cooling (p)
Inspector notes: Sides being presented for TPHC are not being cooled to 41F or below prior to being introduced for service. Apples placed out for service after prep step at 54F. product removed from service and placed into blast chiller to cool to below 41F. COS.
590.003/3-501.14-P
Time as a public health control (p)
Inspector notes: Observed beets being placed out for service under TPHC at 52F cut apples 54F. Ensure product is 41F or below to meet initial required temperatures. Product prepared within the hour removed from service and placed into the blast chiller to cool to below 41F.
590.003(D)/3-501.19-P
Time as a public health control ( pf)
Inspector notes: Establishment is using TPHC to hold beets cut apples. No TPHC procedures readilly available on site for review at the time of inspection. Submit detailed TPHC procedures to isdhealth@boston.gov
590.003(D)/3-501.19-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: PIC could not properly demonstrate or explain criteria for TPHC process in use for side dishes. Priority violations cited. Provide active managerial control.
590.002(B)/2-102.11-PF
Handwashing sinks installation (pf)
Inspector notes: Hot water at service line handsink is 76F. Repair. Handwashing practices satisfactory.
590.005/5-202.12-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Roasted carrots not date marked in cooler. COS.
590.003/3-501.17-PF
Nonfood contact surfaces (c)
Inspector notes: Floors under combi oven with grease. Clean to remove.
590.004/4-602.13-C
In-use utensils between-use storage (c)
Inspector notes: Soup ladels stored in standing water. Store properly
590.003/3-304.12-C
Good repair and proper adjustment-equipment (c)
Inspector notes: Knob to hot plate is missing. Heat lamp hanging from ceiling in disrepair electrician on site repairing heat lamp in ceiling handled unit and witnessed sparks eminate from wires. To refer to ISD electrical.
590.004/4-501.11-C
43
Aug 15, 2022
Routine
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Raw animal foods-cooking (p)
Inspector notes: Beef that had a char on them was 65F sitting on the counter when I asked about it per manager he stated its steamed for 1 hour then charred. The meat did not appear cooked on a char on them He stated it was just finished. Cook all raw meat products to the proper temperature before cooling or placing in hot holding unit.
590.003/3-401.11-P
(a )cooling methods (pf)
Inspector notes: Cooked Beef on the counter was being cooled per manager it tempted at 65F- Cool foods using the proper cooling method
590.003/3-501.15-PF
Wiping cloths use limitation (c)
Inspector notes: No sanitizer solution set up for wiping cloths all over the cookline and food prep area- Prepare sanitizer buckets for easy clean up and sanitization before the start of shift and frequently change every 2 hours with the right concentration.
590.003/3-304.14-C
Nonfood contact surfaces (c)
Inspector notes: Side of the handwashing sinks is soiled drain boards in warewash area filled with soils and soiled equipment- Clean to remove soils and stains counter tops and refrigerators are soiled - clean to remove soils
590.004/4-602.13-C
Floors walls and ceilings-cleanability (c)
Inspector notes: Walls are soiled throughout the restaurant - clean to remove soils Floors in warewash area and back room is soiled - clean to remove soils
590.006/6-201.11-C
67
Jul 18, 2022
Routine
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Staff Cutting up Cooked chicken breast for catering order chicken was at 118F Quinoa was sitting on counter at 110F. -When preparing an order make sure food is cooked at proper temperature and hot held at 135F or above.
590.003/3-501.16-P1
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Soiled food equipment blocked handsink in food prep area - PIC corrected onsite - Discontinue storing soiled equipment in front of handsinks make sure its easily accessible for staff to wash hands at all times
590.005/5-205.11-PF
Food temperature measuring devices (pf)
Inspector notes: PIC was asked to take a temperature of Chicken staff was cutting up. He did not take the temperature I took the temperature with my own thermemeter- Provide a food thermometer to temp food to make sure that you are cooking at proper temperature.
590.004/4-302.12-PF
Wiping cloths use limitation (c)
Inspector notes: No sanitizer buckets was set up for soiled wiping cloths- Prepare sanitizer buckets at the start of shift for soiled wiping cloth to rpevent bacterial growth
590.003/3-304.14-C
Floors walls and ceilings-cleanability (c)
Inspector notes: Water on the floor in the area of the steam ovens and leading into prep areas - Clean to remove the excess water to prevent slip and falls
590.006/6-201.11-C
64
Frequently Asked Questions
When was Dig Inn last inspected?
The most recent health inspection at Dig Inn on file is from Apr 29, 2026. The public record contains 12 inspections in total.
What is the most common violation at Dig Inn?
Across the inspection record, “(2) and (b) time/temperature control for safety food hot” has been cited four times, more than any other issue at Dig Inn.
How does Dig Inn compare to other restaurants in Boston?
Dig Inn most recently scored 95 out of 100, which is higher than the Boston average of 86.
Has Dig Inn's inspection record improved over time?
Yes. Recent inspections at Dig Inn have averaged around two violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Dig Inn 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 Dig Inn inspected?
Based on the inspection history on file, Dig Inn is inspected around three times per year on average.
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