Hotel Aka Back Bay-Hotel
Last inspected: Apr 28, 2026
86
Score
Going back to 2022, Hotel Aka Back Bay-Hotel has eight inspections in the public record. Hotel Aka Back Bay-Hotel was last inspected on Apr 28, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been favorable: violation counts have eased from around five violations to closer to two violations per visit over the last few inspections.
When inspectors have written things up, “warewashing machines manufacturers’ operating instructions” has been the most frequent reason, cited two times.
Among Boston restaurants, this is a fairly standard result. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 28, 2026
Routine
3 minor violations.
View 3 violations
Anti-choking
Inspector notes: No choke save certificate available on staff at the time of inspection. Provide. Class has been scheduled. 590.011 Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
590.009(E)
Warewashing machines manufacturers’ operating instructions (c)
Inspector notes: High temperature dish machine is down at the time of inspection eco lab is currently on site making repairs Eco Lab rep states unsure of when unit will be fully repaired. Will verify upon re inspection. In the meantime there is alternative means to sanitize equipment at the three bay sink using quats sanitizer @ 200PPM. low temp Bar glass washer also available @ 50PPM.
590.004/4-501.15-C
System maintained in good repair (c)
Inspector notes: Also the vegetable wash dispenser is located at the rinse bay of the warewashing area and needs to be relocated to the designated two bay prep sink in rear of kicthen with indirect waste drain. Scheduled to be moved by eco lab.
590.005/5-205.15-C
86
Apr 21, 2026
Routine
1 major violation. 2 minor violations.
View 3 violations
Washing fruits and vegetables (pf)
Inspector notes: Vegetable wash generator with no test kit available. Provide. Also the vegetable wash dispenser is located at the rinse bay of the warewashing area and needs to be relocated to the designated two bay prep sink in rear of kicthen with indirect waste drain.
590.003/3-302.15-PF
Anti-choking
Inspector notes: No choke save certificate available on staff at the time of inspection. Provide. 590.011 Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
590.009(E)
Warewashing machines manufacturers’ operating instructions (c)
Inspector notes: High temperature dish machine is down at the time of inspection eco lab is currently on site making repairs Eco Lab rep states unsure of when unit will be fully repaired. Will verify upon re inspection. In the meantime there is alternative means to sanitize equipment at the three bay sink using quats sanitizer @ 200PPM. low temp Bar glass washer also available @ 50PPM.
590.004/4-501.15-C
82
Aug 28, 2025
Routine
1 minor violation.
View 1 violation
Good repair and proper adjustment-equipment (c)
Inspector notes: The 2 drawer refrigeration unit under the charbroiler station is reading 54F.Repair Maintain cold holding 41F or below Unit to remain empty-monitor temp Upon re-inspection Parts are ordered
590.004/4-501.11-C
95
Jul 31, 2025
Routine
2 major violations. 5 minor violations.
View 7 violations
Mechanical warewashing equipment hot water sanitization temperatures (pf)
Inspector notes: High temp dish machine rinse temp reading 120-131F.Repair Maintain rinse temp 180-194F or per manufactures instructions. Wash temp 160F Disk reading 151F 3 bay sink & alternate machine available for use
590.004/4-501.112-PF
Shell stock maintaining identification (pf)
Inspector notes: Shell tags stored improperly.Maintain shell tag storage in chronological order for 90 days with datemarking of last served or sold.
590.003/3-203.12-PF
Nonfood contact surfaces (c)
Inspector notes: Clean the interior shelving units to remove soils & food debris Clean the interiors of the fryer cabinets to remove built up grease--Cook line
590.004/4-602.13-C
Maintaining premises unnecessary items and litter (c)
Inspector notes: Secure all CO2 tanks
590.006/6-501.114-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Elevate all items in the walkin freezer at least 6 inches off the ground.
590.003/3-305.11-C
Surface characteristics-indoor areas (c)
Inspector notes: The floor tiles in front of the fryer units were observed damaged & loose.Repair tiles regrout as needed
590.006/6-101.11-C
Good repair and proper adjustment-equipment (c)
Inspector notes: The 2 drawer refrigeration unit under the charbroiler station is reading 54F.Repair Maintain cold holding 41F or below Unit to remain empty-monitor temp
590.004/4-501.11-C
64
Aug 2, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Backflow prevention air gap (p)
Inspector notes: The prep sinks were observed missing air gaps.Provide the proper air gaps at both prep sink locations.
590.005/5-202.13-P
Mechanical warewashing equipment hot water sanitization temperatures (pf)
Inspector notes: The high temp dish machine rinse guage is not functioning properly(reading 120F) Disk reading 152F Discontinue using the machine provide repairs as needed PIC calling for service Alternate machine & 3 bay sink available
590.004/4-501.112-PF
(a) and (c) good repair and calibration-utensils and temperature and pressure measuring devices (c)
Inspector notes: High temp dish machine rinse guage not moving past 120F.Repair/replace Maintain the rinse temp between 180-194F
590.004/4-502.11-C
74
Oct 12, 2023
Routine
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Fried fish in employee cafe at 97F. Person in charge discarded.
590.003/3-501.16-P1
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Ice machine obsevred with soils. Clean to remove.
590.004/4-601.11-PF
Food storage containers identified with common name of food (c)
Inspector notes: Squeeze bottles observed without labels. Provide.
590.003/3-302.12-C
Floors walls and ceilings-cleanability (c)
Inspector notes: Missing ceiling tile in the in room dining area. Replace.
590.006/6-201.11-C
Nonfood contact surfaces (c)
Inspector notes: Bulk bins obsevred with soils. Clean to remove.
590.004/4-602.13-C
67
Feb 28, 2023
Routine
1 critical violation.
View 1 violation
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Chicken tender at employee cafe at 115F in hot holding unit. Person in charge indicated it had just been brought down from main kitchen. Person in charge reheated to acceptable temperature.
590.003/3-501.16-P1
86
Aug 25, 2022
Routine
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Tuna salad in employee cafe 61F. Person in charge discarded. Hold cold items 41F or below.
590.003/3-501.16-P
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Food debris in back prep area hand sink. Handsinks should only be used for hand washing
590.005/5-205.11-PF
Food storage-preventing contamination from the premises (c)
Inspector notes: Observed food stored on ground in refrigerated rolling rack unit. Person in charge corrected.
590.003/3-305.11-C
Removing dead or trapped birds insects rodents and other pest (c)
Inspector notes: Soiled glue traps in dry store room. Replace.
590.006/6-501.112-C
70
Frequently Asked Questions
When was Hotel Aka Back Bay-Hotel last inspected?
The most recent health inspection at Hotel Aka Back Bay-Hotel on file is from Apr 28, 2026. The public record contains eight inspections in total.
What is the most common violation at Hotel Aka Back Bay-Hotel?
Across the inspection record, “warewashing machines manufacturers’ operating instructions” has been cited two times, more than any other issue at Hotel Aka Back Bay-Hotel.
How does Hotel Aka Back Bay-Hotel compare to other restaurants in Boston?
Hotel Aka Back Bay-Hotel most recently scored 86 out of 100, which is about the same as the Boston average of 86.
Has Hotel Aka Back Bay-Hotel's inspection record improved over time?
Yes. Recent inspections at Hotel Aka Back Bay-Hotel have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Hotel Aka Back Bay-Hotel 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 Hotel Aka Back Bay-Hotel inspected?
Based on the inspection history on file, Hotel Aka Back Bay-Hotel is inspected around two times per year on average.
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