Suffolk University 150 Tremont

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings2
• critical findings1

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Failed findings

• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Items on the salad bar observed reading 50-60F for 20-30 min. (cooked chicen 58F cauliflower 56F Potato salad 54F Pasta salad 59F Roasted brussel sprouts 59F) Maintain cold holding 41F or below Discussed cooling methods with the PIC PIC removing items to cool/hold 41F or below
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
• ⚠️(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
  Inspector note: The high temp dish machine rinse guage is reading 210F.Repair Maintain rinse 180-194F Disk reading 170F Wash temp 160F
  code 590.004/4-502.11-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 22, 2025: 2 findings appeared for the first time.

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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.