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Oba Bakery And Cafe

June 5, 2026 · Fail

😬mid

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings4
critical findings0

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Failed findings

Time as a Public Health Control ( Pf)

Inspector note: Meat cheese and vegetable bakery/pastry items registered 93F. Mantain 135F or above. PIC will remove them at the refrigerating units and re-heat on demand until a hot holding of 135F or above is achieved 6/5/26 Cheese pastry 104F upon re inspection. Store pastries with TCS foods under temperature control. Repeat. PIC states using TPHC no procedures on file to date. Provide detailed procedures for using TPHC to hold pastries containing TCS foods and email it to isdhealth@boston.gov per TS on site.
code 590.003(D)/3-501.19-PF** · serious findingstatus: Fail
Food Storage-Preventing Contamination from the Premises (C)

Inspector note: Cases of soda and other dry food goods in loft dry storage area. Elevate by 6" Store all items off the ground in dry storage loft.
code 590.003/3-305.11-C* · lower-severity findingstatus: Fail
(A) and (C) Equipment Utensils Linens and Single-Service and Single-Use Articles-Storing (C)

Inspector note: Several boxes with single use utensils/articles stored on the floor. Elevate properly.
code 590.004/4-903.11-C* · lower-severity findingstatus: Fail
Floors Walls and Ceilings-Cleanability (C)

Inspector note: Ceiling above warewashing area is unfinished with exposed studs and wood. Seal with cleanable materials.
code 590.006/6-201.11-C* · lower-severity findingstatus: Fail

Checks marked passed

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Observed eggs in ambient temperature registering 73F. Mantain always at 41F or below.
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)critical

Inspector note: Several prepared food items in the refrigerating unit without date marking. Provide.
code 590.003/3-501.18-P*** · critical food-safety factorstatus: Pass
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)critical

Inspector note: A dishmachine that appears non-commercial grade and does not display final rinse temperature appears installed not professionally on the top of some old food boxes. Discontinue use. If commercial grade send specs to the healrh department for review. Three Bay Sink missing one of the drain plugs and it can be set up properly. Provide. Perform proper warewashing (wash rinse sanitize).
code 590.004/4-501.114-P*** · critical food-safety factorstatus: Pass
Food Temperature Measuring Devices (Pf)

Inspector note: No food thermometer with probe on site. Provide a food thermometer.
code 590.004/4-302.12-PF** · serious findingstatus: Pass
Handwashing Cleanser Availability (Pf)

Inspector note: Handsink near warewashing without soap. Provide.
code 590.006/6-301.11-PF** · serious findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on May 28, 2026: 2 findings appeared for the first time. 2 findings recurred. 6 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.