What is Berklee College of Music's health inspection score?

Berklee College of Music has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Berklee College of Music last inspected?

Berklee College of Music was last inspected on March 31, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Berklee College of Music have?

Berklee College of Music has 48 total violations across 12 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Berklee College of Music safe to eat at?

Yes, Berklee College of Music has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Berklee College of Music serve?

Berklee College of Music serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Berklee College of Music

Name: Berklee College of Music
Address: 160 MASSACHUSETTS AV, Boston, 02115
Rating: 87

160 MASSACHUSETTS AV, Boston

Last Inspected: 3/31/2026

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0Excellent

American

Better than 62% of american restaurants

Stable

10 inspections

Last: Mar 31, 2026

high confidence

Directions Order

Inspections

10%

Clean Rate

4.8

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Other violationHigh Priority

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

On-site Corrections

+5 pts

Inspection Timeline

+4 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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160 MASSACHUSETTS AV, Boston, FL 02115

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Violation Timeline

Aug 2024

1 inspections

2 high priority

2 intermediate

2 basic

Aug

Sep 2024

1 inspections

2 basic

Oct 2024

2 inspections

2 basic

Oct

Feb 2025

1 inspections

2 high priority

3 intermediate

2 basic

Mar 2025

1 inspections

2 high priority

3 intermediate

2 basic

Mar

Oct 2025

1 inspections

1 high priority

2 intermediate

4 basic

Nov 2025

1 inspections

1 high priority

2 intermediate

4 basic

Nov

Mar 2026

2 inspections

10 basic

Inspection History

10 records on file

10 Routine

Mar 26

Routine InspectionLatestHE_Pass

5 Basic

5 total5 corrected

95/100inspection score

−10 pts

Basic (5)

−10 pts

590.006/6-501.11-CRepairing-Premises Structures Attachments and Fixtures-Methods (C)Corrected−2
590.006/6-201.11-CFloors Walls and Ceilings-Cleanability (C)Corrected−2
590.004/4-602.12-CCooking and Baking Equipment (C)Corrected−2
590.004/4-202.16-CNonfood-Contact Surfaces (C)Corrected−2
590.003/3-305.11-CFood Storage-Preventing Contamination from the Premises (C)Corrected−2

Base deductions−10 pts

Corrected on-site credit (5 fixed)+5 pts

Mar 26

Routine InspectionHE_Fail

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

590.006/6-201.11-CFloors Walls and Ceilings-Cleanability (C)−2
590.006/6-501.11-CRepairing-Premises Structures Attachments and Fixtures-Methods (C)−2
590.003/3-305.11-CFood Storage-Preventing Contamination from the Premises (C)−2
590.004/4-202.16-CNonfood-Contact Surfaces (C)−2
590.004/4-602.12-CCooking and Baking Equipment (C)−2

Base deductions−10 pts

Nov 25

Routine InspectionHE_Pass

1 High2 Med4 Basic

7 total1 risk factor7 corrected

84/100inspection score

−28 pts

High Priority (1)

−10 pts

590.003/3-501.16-P(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk FactorCorrected−10

Intermediate (2)

−10 pts

590.003/3-602.11-PFFood Labels (Pf)Corrected−5
590.003/3-306.13-PF(B) and (C) Consumer Self-Service Operations (Pf)Corrected−5

Basic (4)

−8 pts

590.004/4-903.11-C1(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)Corrected−2
590.003/3-307.11-CMiscellaneous Sources of Contamination (C)Corrected−2
590.006/6-501.11-CRepairing-Premises Structures Attachments and Fixtures-Methods (C)Corrected−2
590.006/6-201.11-CFloors Walls and Ceilings-Cleanability (C)Corrected−2

Base deductions−28 pts

Risk factor bonus (1× +5)−5 pts

Corrected on-site credit (7 fixed)+14 pts

Oct 25

Routine InspectionHE_Fail

1 High2 Med4 Basic

7 total1 risk factor

67/100inspection score

−28 pts

High Priority (1)

−10 pts

590.003/3-501.16-P(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk Factor−10

Intermediate (2)

−10 pts

590.003/3-306.13-PF(B) and (C) Consumer Self-Service Operations (Pf)−5
590.003/3-602.11-PFFood Labels (Pf)−5

Basic (4)

−8 pts

590.006/6-201.11-CFloors Walls and Ceilings-Cleanability (C)−2
590.004/4-903.11-C1(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)−2
590.003/3-307.11-CMiscellaneous Sources of Contamination (C)−2
590.006/6-501.11-CRepairing-Premises Structures Attachments and Fixtures-Methods (C)−2

Base deductions−28 pts

Risk factor bonus (1× +5)−5 pts

Mar 25

Routine InspectionHE_Pass

2 High3 Med2 Basic

7 total2 risk factors7 corrected

76/100inspection score

−39 pts

High Priority (2)

−20 pts

590.002/2-301.12-PCleaning Procedure (P)Risk FactorCorrected−10
590.003/3-501.16-P1(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk FactorCorrected−10

Intermediate (3)

−15 pts

590.003/3-502.11-PFVariance Requirement (Pf)Corrected−5
590.002(B)/2-102.11-PF(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)Corrected−5
590.006/6-301.12-PFHand Drying Provision (Pf)Corrected−5

Basic (2)

−4 pts

590.004/4-602.13-CNonfood Contact Surfaces (C)Corrected−2
590.006/6-101.11-CSurface Characteristics-Indoor Areas (C)Corrected−2

Base deductions−39 pts

Risk factor bonus (2× +5)−10 pts

Corrected on-site credit (7 fixed)+20 pts

Feb 25

Routine InspectionHE_Fail

2 High3 Med2 Basic

7 total2 risk factors

51/100inspection score

−39 pts

High Priority (2)

−20 pts

590.003/3-501.16-P1(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk Factor−10
590.002/2-301.12-PCleaning Procedure (P)Risk Factor−10

Intermediate (3)

−15 pts

590.006/6-301.12-PFHand Drying Provision (Pf)−5
590.003/3-502.11-PFVariance Requirement (Pf)−5
590.002(B)/2-102.11-PF(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)−5

Basic (2)

−4 pts

590.006/6-101.11-CSurface Characteristics-Indoor Areas (C)−2
590.004/4-602.13-CNonfood Contact Surfaces (C)−2

Base deductions−39 pts

Risk factor bonus (2× +5)−10 pts

Oct 24

Routine InspectionCleanHE_NotReq

No violations

100/100inspection score

Oct 24

Routine InspectionHE_Pass

2 Basic

2 total2 corrected

98/100inspection score

−4 pts

Basic (2)

−4 pts

590.004/4-901.11-CEquipment and Utensils Air-Drying Required (C)Corrected−2
590.006/6-501.11-CRepairing-Premises Structures Attachments and Fixtures-Methods (C)Corrected−2

Base deductions−4 pts

Corrected on-site credit (2 fixed)+2 pts

Sep 24

Routine InspectionHE_Hearing

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

590.004/4-901.11-CEquipment and Utensils Air-Drying Required (C)−2
590.006/6-501.11-CRepairing-Premises Structures Attachments and Fixtures-Methods (C)−2

Base deductions−4 pts

Aug 24

Routine InspectionHE_Fail

2 High2 Med2 Basic

6 total2 risk factors4 corrected

71/100inspection score

−34 pts

High Priority (2)

−20 pts

590.002/2-301.14-PWhen to Wash (P)Risk FactorCorrected−10
590.003/3-501.16-P(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk FactorCorrected−10

Intermediate (2)

−10 pts

590.004/4-204.112-PFTemperature Measuring Devices-Functionality (Pf)Corrected−5
590.004/4-601.11-PF(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)Corrected−5

Basic (2)

−4 pts

590.004/4-901.11-CEquipment and Utensils Air-Drying Required (C)−2
590.006/6-501.11-CRepairing-Premises Structures Attachments and Fixtures-Methods (C)−2

Base deductions−34 pts

Risk factor bonus (2× +5)−10 pts

Corrected on-site credit (4 fixed)+11 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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