Witch!T

• resultFail
• critical violations7
• last inspectedJanuary 12, 2018
• address244 Newbury St, Boston 02116

Is Witch!T clean?

Witch!T is currently Fail from Boston Inspectional Services, Health Division, from an inspection on January 12, 2018. Inspectors wrote up 7 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.

What did inspectors find at Witch!T?

These are the violations recorded at the most recent inspection on January 12, 2018, in plain English, with the city's own wording underneath.

• ⚠️Clean Cloths Hair Restraint • Food handlers not wearing hair restraints
  Clean Cloths Hair Restraint • Food handlers not wearing hair restraints
• ⚠️Food Contact Surfaces Design • Worn scorn and discolored cutting boards - Food prep areas
  Food Contact Surfaces Design • Worn scorn and discolored cutting boards - Food prep areas
• ⚠️Non-Food Contact Surfaces • Food items stored on pallet in back area - Provide proper shelving 6" above the floor. Foil lining shelving - Food prep
  Non-Food Contact Surfaces • Food items stored on pallet in back area - Provide proper shelving 6" above the floor. Foil lining shelving - Food prep
• ⚠️Dishwashng Facilities • Dish washer not properly draining - Ware washing area
  Dishwashng Facilities • Dish washer not properly draining - Ware washing area
• ⚠️Labeling of Ingredients • Cookies prep packaged pasteries for customer self service not labeledcritical
  Labeling of Ingredients • Cookies prep packaged pasteries for customer self service not labeled
• ⚠️Cold Holding • Milk wash 51 F - not properly refrigerated (back prep)critical
  Cold Holding • Milk wash 51 F - not properly refrigerated (back prep)
• ⚠️Food Protection • Open foods not stored in food grade covered containers - Food prep/storage areas Items stored on top of ice machine - Food service Fresh squeezed juices made to order - PIC/Owner shall provide proper operating procedures for the prepand service for Fresh squeezed juices.
  Food Protection • Open foods not stored in food grade covered containers - Food prep/storage areas Items stored on top of ice machine - Food service Fresh squeezed juices made to order - PIC/Owner shall provide proper operating procedures for the prepand service for Fresh squeezed juices.
• ⚠️Food Utensil Storage • Scoop stored in open dispenser in contact with brick wall above ice machine
  Food Utensil Storage • Scoop stored in open dispenser in contact with brick wall above ice machine
• ⚠️Good Hygienic Practices • Employee drinking from open china cup in food prep/ware washing areacritical
  Good Hygienic Practices • Employee drinking from open china cup in food prep/ware washing area
• ⚠️Food Contact Surfaces Clean • Low temp dish machine not maintaining 50-100 PPM of clorine (at time of inspection 0PPM of chlorine) Wiping cloth solution not being used per MFG specifications (at time of inspection 0PPM of chlorine)critical
  Food Contact Surfaces Clean • Low temp dish machine not maintaining 50-100 PPM of clorine (at time of inspection 0PPM of chlorine) Wiping cloth solution not being used per MFG specifications (at time of inspection 0PPM of chlorine)
• ⚠️Wiping Cloths Clean Sanitize • Using sponges - Ware washing/back prep Wiping cloths not stored in a sanitizing solution. Oppm quatanary ammonia - PIC did not know what type of sanitzer was being used.
  Wiping Cloths Clean Sanitize • Using sponges - Ware washing/back prep Wiping cloths not stored in a sanitizing solution. Oppm quatanary ammonia - PIC did not know what type of sanitzer was being used.
• ⚠️Clean Equipment & Utensils Storage • Pots pans etc not inverted and stored in direct contact where employees wash hands (hanging off wire shelving)
  Clean Equipment & Utensils Storage • Pots pans etc not inverted and stored in direct contact where employees wash hands (hanging off wire shelving)
• ⚠️Sewage and Waste Water • Waste water from dish machine and 3 bay sink overflowing floor drain (Ware washing/food prep areas) Plumber contacted by PIC
  Sewage and Waste Water • Waste water from dish machine and 3 bay sink overflowing floor drain (Ware washing/food prep areas) Plumber contacted by PIC
• ⚠️Installed and Maintained • Hot water at hand sink in bathroom not maintaining 110 F (at time of inspection hot water wash at 71 F) Plumber contacted by PIC
  Installed and Maintained • Hot water at hand sink in bathroom not maintaining 110 F (at time of inspection hot water wash at 71 F) Plumber contacted by PIC
• ⚠️Location Accessible • Access to hand sinks blocked by portable fancritical
  Location Accessible • Access to hand sinks blocked by portable fan
• ⚠️Hand Cleaner Drying Tissue Signage • No signage at handsinks reminding employees to wash hand prior to returning to work - Food prep/ware washing areas Paper towel dispenser empty - no drying device - Back prep/ware washing areas
  Hand Cleaner Drying Tissue Signage • No signage at handsinks reminding employees to wash hand prior to returning to work - Food prep/ware washing areas Paper towel dispenser empty - no drying device - Back prep/ware washing areas
• ⚠️Improper Maintenance of Floors • Rust on floor grease trap - Ware washing/prep areas
  Improper Maintenance of Floors • Rust on floor grease trap - Ware washing/prep areas
• ⚠️Improper Maintenance of Walls/Ceilings • Built up soils on walls and attachments throughout food prep/ware washing area Peeling paint on back door - Ware washing/prep areas
  Improper Maintenance of Walls/Ceilings • Built up soils on walls and attachments throughout food prep/ware washing area Peeling paint on back door - Ware washing/prep areas
• ⚠️Separation/Sanitizer Criteria • Chemicals stored with food items on shelving above hand sinkcritical
  Separation/Sanitizer Criteria • Chemicals stored with food items on shelving above hand sink
• ⚠️Premises Maintained • Rear egrees blocked by unnecessary articles and food product storage
  Premises Maintained • Rear egrees blocked by unnecessary articles and food product storage
• ⚠️PIC Performing Duties • Food establishment not approved to operate - Multiple risk factors critical and non violations noted on inspection. I spoke with Principal Health Inspector Diane Judge regarding the violation sited inspection and establishment is not approved to operate. All employees must be properly trained in food safety and sanitation as it relates to their assigned duties by the certified food protection manager Per Code. Wiping cloths not stored in a sanitizing solution. Oppm Quaternary ammonia - PIC did not know what type of sanitize was being used. Low temp dish machine not maintaining 50-100 PPM of chlorine (at time of inspection 0PPM of chlorine) Chemicals stored with food items on shelving above hand sink Access to hand sinks blocked by portable fan Waste water from dish machine and 3 bay sink overflowing floor drain Consumer advisory for Raw and under cooked animal products missing disclosure and missing asterisk(s) next to each food items that is served under cooked - On paper menu and menu boards Advisory regarding fresh squeezed juice missing from Menu board Allergen advisory missing from menu and menu board/point of sale Employee drinking from open china cup in food prep/ware washing area Cookies prep packaged pasteries for customer self service not labeled Milk wash 51 F - not properly refrigerated Chemicals stored with food items on shelving above hand sink Access to hand sinks blocked by portable fan Waste water from dish machine and 3 bay sink overflowing floor drain Employee drinking from open china cup in food prep/ware washing area (See complete list of violations on inspection report)critical
  PIC Performing Duties • Food establishment not approved to operate - Multiple risk factors critical and non violations noted on inspection. I spoke with Principal Health Inspector Diane Judge regarding the violation sited inspection and establishment is not approved to operate. All employees must be properly trained in food safety and sanitation as it relates to their assigned duties by the certified food protection manager Per Code. Wiping cloths not stored in a sanitizing solution. Oppm Quaternary ammonia - PIC did not know what type of sanitize was being used. Low temp dish machine not maintaining 50-100 PPM of chlorine (at time of inspection 0PPM of chlorine) Chemicals stored with food items on shelving above hand sink Access to hand sinks blocked by portable fan Waste water from dish machine and 3 bay sink overflowing floor drain Consumer advisory for Raw and under cooked animal products missing disclosure and missing asterisk(s) next to each food items that is served under cooked - On paper menu and menu boards Advisory regarding fresh squeezed juice missing from Menu board Allergen advisory missing from menu and menu board/point of sale Employee drinking from open china cup in food prep/ware washing area Cookies prep packaged pasteries for customer self service not labeled Milk wash 51 F - not properly refrigerated Chemicals stored with food items on shelving above hand sink Access to hand sinks blocked by portable fan Waste water from dish machine and 3 bay sink overflowing floor drain Employee drinking from open china cup in food prep/ware washing area (See complete list of violations on inspection report)

When was Witch!T last inspected?

Witch!T has 3 inspections on record going back to January 11, 2018.

Witch!T 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 0% of them.

Other spots in Back Bay

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• ✓ Caffe Nero
  clean · January 27, 2026
• ✓ Wired Puppy
  clean · February 26, 2018
• ✓ Sushiemon
  clean · January 25, 2019
• ✓ Zuma Restaurant
  clean · April 7, 2026
• ✓ Which Wich
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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 January 12, 2018. Inspection results describe one moment in a kitchen's life, not a permanent verdict.