Cafe Sauvage

• resultPass
• critical violations0
• last inspectedFebruary 19, 2026
• address25 Massachusetts Av, Boston 02115

Is Cafe Sauvage clean?

Cafe Sauvage is currently Pass from Boston Inspectional Services, Health Division, from an inspection on February 19, 2026. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.

What did inspectors find at Cafe Sauvage?

These are the violations recorded at the most recent inspection on February 19, 2026, in plain English, with the city's own wording underneath.

• ⚠️(A) (B) and (C)(1) (4)-(16) Demonstration (Pf) • The person in charge who is a certified food protection manager was not able to give the correct answers for cold and hot holding temperatures or name all the reportable symptoms and illnesses. The Health Inspector will be providing educational handouts to review about food safety temperatures and illness policy. Provide a person in charge who is knowlegable about food safety and illness policy.
  (A) (B) and (C)(1) (4)-(16) Demonstration (Pf) • The person in charge who is a certified food protection manager was not able to give the correct answers for cold and hot holding temperatures or name all the reportable symptoms and illnesses. The Health Inspector will be providing educational handouts to review about food safety temperatures and illness policy. Provide a person in charge who is knowlegable about food safety and illness policy.
• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • At the cooler directly across from the oven in the kitchen observed TCS foods at elevated temperatures smoked salmon 51F cut carrots 49F soft cheese in the reachin part of the unit 50F. The external thermometer of the unit reads 41F. The person in charge indicates that the foods are moved from the walkin refrigerator at 8am every morning and put into the refrigerators in the kitchen. The TCS foods were removed to the walkin refrigerator in the basement to cool to 41F. Hold TCS foods at 41F or below.critical
  (A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • At the cooler directly across from the oven in the kitchen observed TCS foods at elevated temperatures smoked salmon 51F cut carrots 49F soft cheese in the reachin part of the unit 50F. The external thermometer of the unit reads 41F. The person in charge indicates that the foods are moved from the walkin refrigerator at 8am every morning and put into the refrigerators in the kitchen. The TCS foods were removed to the walkin refrigerator in the basement to cool to 41F. Hold TCS foods at 41F or below.
• ⚠️Temperature Measuring Devices-Functionality (C) • Observed multiple cold holding units without internal thermometers; provide internal thermometers in conspicious locations for all cold holding units.
  Temperature Measuring Devices-Functionality (C) • Observed multiple cold holding units without internal thermometers; provide internal thermometers in conspicious locations for all cold holding units.
• ⚠️Food Temperature Measuring Devices (Pf) • No food thermometer was able to be presented during the inspection; the person in charge ordered new food thermometers during the inspection. Provide food thermometers at all times in the establishment.
  Food Temperature Measuring Devices (Pf) • No food thermometer was able to be presented during the inspection; the person in charge ordered new food thermometers during the inspection. Provide food thermometers at all times in the establishment.
• ⚠️Using a Handwashing Sink-Operation and Maintenance (Pf) • At the hand sink in the kitchen there is a pipe plumbed from the air conditioner unit that terminates into the basin of the hand sink; remove or redirect the pipe so that it no longer terminates into the hand sink basin.
  Using a Handwashing Sink-Operation and Maintenance (Pf) • At the hand sink in the kitchen there is a pipe plumbed from the air conditioner unit that terminates into the basin of the hand sink; remove or redirect the pipe so that it no longer terminates into the hand sink basin.
• ⚠️Outer Openings Protected (C) • At the front entrance double doors there are gaps where daylight is visible between the doors when closed that allows for pest entry; repair or replace the doors or install door sweeps to prevent pest entry.
  Outer Openings Protected (C) • At the front entrance double doors there are gaps where daylight is visible between the doors when closed that allows for pest entry; repair or replace the doors or install door sweeps to prevent pest entry.
• ⚠️Controlling Pests (Pf) • In the public restroom observed small dark rodent droppings. In the basement of the restaurant observed holes in the floors and holes in ceilings that could provide entry for pests but did not observe evidence of gnawing or droppings in the basement. The pest control report provided by the person in charge dated 2/11/2026 states there were two captured mice in the basement and activity in the basement kitchen and walkin refrigerator. Have your pest control operator perfrom a service prior to the reinspection work with them on exclusionary measures to prevent pests from entering the establishment and provide a clean (no captures no evidence) pest control report. The person in charge during the inspection called and scheduled their pest control operator to perform service on 2/16/2026.
  Controlling Pests (Pf) • In the public restroom observed small dark rodent droppings. In the basement of the restaurant observed holes in the floors and holes in ceilings that could provide entry for pests but did not observe evidence of gnawing or droppings in the basement. The pest control report provided by the person in charge dated 2/11/2026 states there were two captured mice in the basement and activity in the basement kitchen and walkin refrigerator. Have your pest control operator perfrom a service prior to the reinspection work with them on exclusionary measures to prevent pests from entering the establishment and provide a clean (no captures no evidence) pest control report. The person in charge during the inspection called and scheduled their pest control operator to perform service on 2/16/2026.

When was Cafe Sauvage last inspected?

Cafe Sauvage has 19 inspections on record going back to October 14, 2021. The 12 most recent are shown below.

Cafe Sauvage vs Back Bay

Back Bay runs 81% clean across 519 tracked restaurants — 417 clean, 46 mid, 50 cooked.

Against the 519 spots Cooked tracks in Back Bay, this one comes out cleaner than 19% of them.

Other spots in Back Bay

• ? Bgood
  not rated · September 14, 2022
• ✕ Tori Japan
  mid · July 13, 2026
• ✓ Capital One Cafe
  clean · May 15, 2026
• ✓ Saloniki Greek
  clean · April 16, 2026
• ✓ Cava
  clean · February 4, 2026
• ✓ A. T. O'keeffe's Provisions & Pub
  clean · June 5, 2026

See every restaurant inspection in Back Bay →

How Boston grades restaurants

Boston reports inspections as a pass or a fail, with no score and no letter. What separates a bad fail from a trivial one is the violation severity ladder: a single star is a minor issue, two stars is more serious, and three stars marks a critical foodborne-illness risk factor — temperature abuse, bad handwashing, cross-contamination. A restaurant can fail on paperwork alone, which is not the same as failing on food safety. Cooked splits Boston fails accordingly: a fail with a three-star violation reads cooked, a fail on minor items only reads mid.

Source: Boston Inspectional Services, Health Division via Analyze Boston. Cooked refreshes this data daily — this listing's most recent inspection is dated February 19, 2026. Inspection results describe one moment in a kitchen's life, not a permanent verdict.