Spangler Student Center
Last inspected: Mar 11, 2026
64
Score
Going back to 2022, Spangler Student Center has 14 inspections in the public record. Spangler Student Center was last inspected on Mar 11, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
“(2) and (b) time/temperature control for safety food hot” accounts for the largest share of issues, appearing six times across the record.
Compared to other Boston restaurants (averaging 86), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
14
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 11, 2026
Routine
2 critical violations. 3 minor violations.
View 5 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: In a hot holding box observed cooked vegetables at 81F that the PIC states had been cooked in the last thirty minutes; cooked spinach in the same hot holding box was 140F; the person in charge had kitchen staff reheat the vegetables to 165F elevate the temperature of the hot holding unit and will work on procedures to make ensure cooked foods are transported to hot holding units faster after being cooked to maintain proper temperatures.
590.003/3-501.16-P1
Discarding or reconditioning unsafe adulterated or contaminated food (p)
Inspector notes: At the register area observed ten or more bags of chips expired in February 2026; have staff check dates on packaged products with more frequency. The person in charge removed the chips from the customer area and discarded them in the trash.
590.003/3-701.11-P
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Observed grout lines near the broiler area in the main kitchen that are low and allowing water to pool in the grout lines; repair or replace the grout lines in the tiled areas of the kitchen.
590.006/6-501.11-C
In-use utensils between-use storage (c)
Inspector notes: At the smoothie area observed ice cream scoops stored in 70F water and at cook lines observed tongs with their handles stored touching RTE foods; utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water and with their handles above or not touching food.
590.003/3-304.12-C
Nonfood-contact surfaces (c)
Inspector notes: At the grill area next to the soup line observed a grill with some surfaces covered in aluminum foil; nonfood contact surfaces should be cleanable durable and nonporous.
590.004/4-202.16-C
64
Oct 16, 2025
Routine
No violations found.
100
May 8, 2025
Routine
4 critical violations. 2 minor violations.
View 6 violations
Preventing contamination from hands (p)
Inspector notes: Cook observed slicing radishes for salad without gloves. Radishes discarded. Ensure all food handlers wear gloves handling ready to eat foods.
590.003(C)/3-301.11-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Spicy tuna mix at sushi station at 56F. Made within past hour. Moved to refrigerator to complete cooling. Cool all foods to 41F prior to placing into service.
590.003/3-501.16-P
Preventing contamination from hands (p)
Inspector notes: Cook observed slicing radishes for salad without gloves. Radishes discarded. Ensure all food handlers wear gloves handling ready to eat foods.
590.003(C)/3-301.11-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Spicy tuna mix at sushi station at 56F. Made within past hour. Moved to refrigerator to complete cooling. Cool all foods to 41F prior to placing into service.
590.003/3-501.16-P
Thawing (c)
Inspector notes: Reduced oxygen packaged tuna thawed in refrigerator. Pierce or remove packaging prior to thawing per package instructions.
590.003/3-501.13-C
Thawing (c)
Inspector notes: Reduced oxygen packaged tuna thawed in refrigerator. Pierce or remove packaging prior to thawing per package instructions.
590.003/3-501.13-C
50
Apr 30, 2025
Routine
2 critical violations. 1 minor violation.
View 3 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Spicy tuna mix at sushi station at 56F. Made within past hour. Moved to refrigerator to complete cooling. Cool all foods to 41F prior to placing into service.
590.003/3-501.16-P
Preventing contamination from hands (p)
Inspector notes: Cook observed slicing radishes for salad without gloves. Radishes discarded. Ensure all food handlers wear gloves handling ready to eat foods.
590.003(C)/3-301.11-P
Thawing (c)
Inspector notes: Reduced oxygen packaged tuna thawed in refrigerator. Pierce or remove packaging prior to thawing per package instructions.
590.003/3-501.13-C
70
Nov 5, 2024
Routine
2 minor violations.
View 2 violations
Thawing (c)
Inspector notes: Reduced oxgyen packaged tuna thawed in refrigerator. Ensure tuna packages are pierced or removed prior to thawing.
590.003/3-501.13-C
System maintained in good repair (c)
Inspector notes: Mop sink faucet in Spangler servery leaks. Repair as needed.
590.005/5-205.15-C
90
May 3, 2024
Routine
1 major violation.
View 1 violation
Segregation and location-distressed merchandise (pf)
Inspector notes: Multiple prepped foods items held past 7 days or undated: salad dressing hummus dips cooked beans. Discarded by PIC. Review with staff to prep less date all prepped products and discard after 7 days.
590.006/6-404.11-PF
90
Aug 15, 2023
Routine
No violations found.
100
Feb 9, 2023
Routine
2 minor violations.
View 2 violations
Nonfood contact surfaces (c)
Inspector notes: Area affected by water leak shall be fully cleaned and sanitized following repairs. Provide information to the Health Department for process and products used for cleaning and sanitizing areas
590.004/4-602.13-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Location in the process of making repairs to the ceiling damaged during a water leak Incident self reported to the Health Department Area voluntarily closed on 02/06/23 and remains closed Contact the Health Department when repairs are completed prior to reopening
590.006/6-501.11-C
90
Feb 8, 2023
Routine
2 critical violations. 4 minor violations.
View 6 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Salad Bar:Salmon Pasta 46F Quinoa Salad 46F Cantina Station: Tomatoes 46F Guacamole 46F All out of temperature products removed and placed in blast chillers to below 41F
590.003/3-501.16-P
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Black eyed peas at 80F Roasted potatoes at 110F Acorn squash 106F Foods shall be held at 135F or above Removed and reheated to 165F
590.003/3-501.16-P1
Cutting surfaces (c)
Inspector notes: Heavily worn cutting boards in use- Replace
590.004/4-501.12-C
Nonfood contact surfaces (c)
Inspector notes: Area affected by water leak shall be fully cleaned and sanitized following repairs. Provide information to the Health Department for process and products used for cleaning and sanitizing areas
590.004/4-602.13-C
Nonfood contact surfaces (c)
Inspector notes: Dust buildup on walls in cafeteria area- Clean
590.004/4-602.13-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Location in the process of making repairs to the ceiling damaged during a water leak Incident self reported to the Health Department Area voluntarily closed on 02/06/23 and remains closed Contact the Health Department when repairs are completed prior to reopening
590.006/6-501.11-C
61
Feb 1, 2023
Routine
2 critical violations. 2 minor violations.
View 4 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Black eyed peas at 80F Roasted potatoes at 110F Acorn squash 106F Foods shall be held at 135F or above Removed and reheated to 165F
590.003/3-501.16-P1
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Salad Bar:Salmon Pasta 46F Quinoa Salad 46F Cantina Station: Tomatoes 46F Guacamole 46F All out of temperature products removed and placed in blast chillers to below 41F
590.003/3-501.16-P
Nonfood contact surfaces (c)
Inspector notes: Dust buildup on walls in cafeteria area- Clean
590.004/4-602.13-C
Cutting surfaces (c)
Inspector notes: Heavily worn cutting boards in use- Replace
590.004/4-501.12-C
67
Sep 12, 2022
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: Foods on self service lines above 41F for less than an hour Cut Tomatoes 50F Sandwich Station Cut Cucumbers 50F- Salad Bar Foods must be properly held at 41F or below prior to placing out for service Food removed and cooled to below 41F
590.003/3-501.16-P
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Sundried tomato and eggplant 98F on self service line Must be held at 135F or above Removed and heated to 170F
590.003/3-501.16-P1
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Priority violations noted on the inspection report Review cold/hot holding procedures with staff for foods to be held along service line
590.002(D)/2-103.11-PF
Cutting surfaces (c)
Inspector notes: Numerous cutting boards heavly scored and soiled- Replaced
590.004/4-501.12-C
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood sticker over pizza oven expired July 2022- Provide updated sticker if inspection was conducted
590.006/6-501.14-C
61
Jul 5, 2022
Routine
1 minor violation.
View 1 violation
System maintained in good repair (c)
Inspector notes: At the time of the initial iinspection water at the handsinks was at 57F-77F due to the water being left on at the tilt skillet area- Water temperature at handsinks is compromised if water source at skillets is not shut off Make proper repairs to system to unsure water at 110 is available at all times
590.005/5-205.15-C
95
May 24, 2022
Routine
1 major violation. 1 minor violation.
View 2 violations
Capacity-quantity and availability (pf)
Inspector notes: At the time of the inspection water at multiple handsinks with temperatures of 57F- 77F Facilities on site at the time of the inspection turned off spray arms at the skillet/tilt kettle station and hot water returned to the handwashing sinks Repair plumbing- Seperate check valves for spray arms and handwashing sinks
590.005/5-103.11-PF
System maintained in good repair (c)
Inspector notes: At the time of the initial iinspection water at the handsinks was at 57F-77F due to the water being left on at the tilt skillet area- Water temperature at handsinks is compromised if water source at skillets is not shut off Make proper repairs to system to unsure water at 110 is available at all times
590.005/5-205.15-C
86
May 11, 2022
Routine
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Eggs stored above produce in refrigeration at service line- Corrected on site
590.003/3-302.11-P
Discarding or reconditioning unsafe adulterated or contaminated food (p)
Inspector notes: Multiple expired cartons of milk in refrigeration- Corrected on site
590.003/3-701.11-P
Preventing contamination from hands (p)
Inspector notes: Observed employee handling vegetables during preparation with bare hands- Corrected on site
590.003(C)/3-301.11-P
Capacity-quantity and availability (pf)
Inspector notes: At the time of the inspection water at multiple handsinks with temperatures of 57F- 77F Facilities on site at the time of the inspection turned off spray arms at the skillet/tilt kettle station and hot water returned to the handwashing sinks Repair plumbing- Seperate check valves for spray arms and handwashing sinks
590.005/5-103.11-PF
Intensity-lighting (c)
Inspector notes: Light in production walkin not working- Repair
590.006/6-303.11-C
55
Frequently Asked Questions
When was Spangler Student Center last inspected?
The most recent health inspection at Spangler Student Center on file is from Mar 11, 2026. The public record contains 14 inspections in total.
What is the most common violation at Spangler Student Center?
Across the inspection record, “(2) and (b) time/temperature control for safety food hot” has been cited six times, more than any other issue at Spangler Student Center.
How does Spangler Student Center compare to other restaurants in Boston?
Spangler Student Center most recently scored 64 out of 100, which is lower than the Boston average of 86.
Has Spangler Student Center's inspection record improved over time?
Results have been roughly steady. Inspections at Spangler Student Center have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Spangler Student Center means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Spangler Student Center inspected?
Based on the inspection history on file, Spangler Student Center is inspected around four times per year on average.
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