BOSTON, MA - Health department officials identified compliance issues at Berklee Noodles in an inspection dated 08/07/2025.
Located at 173 MASSACHUSETTS AV in the Back Bay area, the establishment serves the local community. The Back Bay neighborhood maintains numerous food service establishments that undergo regular health monitoring.
The inspection identified 20 distinct violations requiring correction. These findings represent specific conditions observed during the inspection that must be addressed to meet health code requirements.
The first violation involved food safety requirements. Inspectors documented: (O) Person in Charge-Duties (Pf). Violations of health codes can increase the risk of foodborne illness.
The second violation concerned cleaning procedures. Inspectors documented: Clean-up of Vomiting and Diarrheal Events (Pf). FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Allergen cross-contact can occur when surfaces are not properly cleaned between uses.
The third violation related to food safety requirements. Inspectors documented: (A)-(P) Person-In-Charge-Duties (Pf). Regulatory standards exist to minimize health risks to consumers.
The fourth violation concerned pest prevention. Inspectors documented: Packaged and Unpackaged Food-Separation Packaging and Segregation (C). The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces.
The fifth violation regarded storage procedures. Inspectors documented: Food Storage Containers Identified with Common Name of Food (C). Storing food at incorrect temperatures accelerates spoilage and pathogen growth.
The sixth violation related to food equipment. Inspectors documented: In-Use Utensils Between-Use Storage (C). Improper equipment can cause physical contamination of food.
The seventh violation involved food storage. Inspectors documented: Food Storage-Preventing Contamination from the Premises (C). Improper storage can lead to cross-contamination between raw and ready-to-eat foods.
The eighth violation related to pest prevention. Inspectors documented: Food Preparation (C). The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Rodents can transmit Salmonella, Hantavirus, and other serious pathogens through their droppings and urine.
The 9th violation involved food safety requirements. Inspectors documented: Non-Continuous Cooking of Raw Animal Foods (Pf). Violations of health codes can increase the risk of foodborne illness.
The 10th violation involved food safety requirements. Inspectors documented: (B) Cooling Methods (C). Regulatory standards exist to minimize health risks to consumers.
The 11th violation related to food temperatures. Inspectors documented: (A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P). The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria.
The 12th violation concerned temperature control. Inspectors documented: (A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P). The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria.
The 13th violation involved thermal management. Inspectors documented: Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf). The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.
The 14th violation related to food safety requirements. Inspectors documented: Characteristics-Materials for Construction and Repair (C). Violations of health codes can increase the risk of foodborne illness.
The 15th violation involved temperature control. Inspectors documented: Food Temperature Measuring Devices (Pf). The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.
The 16th violation involved equipment maintenance. Inspectors documented: (B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C). Worn dishwasher components may not properly sanitize dishes and utensils.
The 17th violation concerned food safety requirements. Inspectors documented: Nonfood Contact Surfaces (C). Violations of health codes can increase the risk of foodborne illness.
The 18th violation related to food safety requirements. Inspectors documented: Backflow Prevention Air Gap (P). Health code violations require correction to maintain safe operating conditions.
The 19th violation involved food safety requirements. Inspectors documented: System Maintained in Good Repair (C). Health code violations require correction to maintain safe operating conditions.
The 20th violation related to building conditions. Inspectors documented: Walls and Ceilings Stu. Plumbing issues can cause sewage backup and serious contamination.
The correction of health violations is monitored through follow-up inspections and documentation requirements. Establishments must demonstrate that they have addressed the root causes of violations, not just the immediate symptoms.
This inspection data is provided by Boston Public Health Commission. The establishment had violations identified during the 08/07/2025 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Boston Public Health Commission. For more information about restaurant inspection regulations in this area, visit the Massachusetts Food Code. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Boston Public Health Commission
The establishment was cited for health code violations during the inspection. See the full article for detailed violation information.
Allergen cross-contact can occur when surfaces are not properly cleaned between uses. Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces. Storing food at incorrect temperatures accelerates spoilage and pathogen growth. Improper equipment can cause physical contamination of food. Improper storage can lead to cross-contamination between raw and ready-to-eat foods. Rodents can transmit Salmonella, Hantavirus, and other serious pathogens through their droppings and urine. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating. Worn dishwasher components may not properly sanitize dishes and utensils. Plumbing issues can cause sewage backup and serious contamination.
This inspection data is sourced directly from Boston Public Health Commission. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Massachusetts Food Code (105 CMR 590), FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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