Cooked?
Spangler Student Center
- resultPass
- critical violations0
- last inspectedMarch 19, 2026
- address1 Soldiers Field Rd, Boston 02163
Is Spangler Student Center clean?
Spangler Student Center is currently Pass from Boston Inspectional Services, Health Division, from an inspection on March 19, 2026. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.
What did inspectors find at Spangler Student Center?
These are the violations recorded at the most recent inspection on March 19, 2026, in plain English, with the city's own wording underneath.
- ⚠️In-Use Utensils Between-Use Storage (C) • 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.In-Use Utensils Between-Use Storage (C) • 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.
- ⚠️(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • 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.critical(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • 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.
- ⚠️Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P) • 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.criticalDiscarding or Reconditioning Unsafe Adulterated or Contaminated Food (P) • 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.
- ⚠️Nonfood-Contact Surfaces (C) • 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.Nonfood-Contact Surfaces (C) • 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.
- ⚠️Repairing-Premises Structures Attachments and Fixtures-Methods (C) • 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.Repairing-Premises Structures Attachments and Fixtures-Methods (C) • 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.
When was Spangler Student Center last inspected?
Spangler Student Center has 59 inspections on record going back to September 20, 2007. The 12 most recent are shown below.
| date | result | score |
|---|---|---|
| March 19, 2026 | Pass | |
| March 11, 2026 | Fail | |
| October 16, 2025 | Pass | |
| May 8, 2025 | Pass | |
| April 30, 2025 | Fail | |
| November 5, 2024 | — | |
| May 10, 2024 | Pass | |
| May 3, 2024 | Fail | |
| August 15, 2023 | Pass | |
| February 9, 2023 | Pass | |
| February 8, 2023 | Fail | |
| February 1, 2023 | Fail |
Spangler Student Center vs Allston
Allston runs 88% clean across 493 tracked restaurants — 414 clean, 32 mid, 27 cooked.
Against the 493 spots Cooked tracks in Allston, this one comes out cleaner than 12% of them.
Other spots in Allston
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 March 19, 2026. Inspection results describe one moment in a kitchen's life, not a permanent verdict.