#150 MAIN ST, CAMBRIDGE ON · CITY CORE
February 6, 2026
PassThe kitchen floors, walls, and ceilings need to be cleaned and repaired, with particular attention to areas around and under equipment, counters, and baseboards.
Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.
A certified food handler or supervisor must be present whenever the restaurant is open.
MORSELS CAFE is in the CITY CORE neighbourhood. CITY CORE, Cambridge has 95 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 28, 2026, there are 30 (32%) that have passed their most recent inspection, with 52 (55%) conditional and no closures.
This restaurant has been inspected 6 times since October 9, 2024, with 3 passes, 3 conditional outcomes, and 0 closures on record.
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors are kept clean and in good repair / Ensure walls are kept clean and in good repair
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
This record comes from the local public-health unit for Cambridge. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
CITY CORE
Certified food handler present in the food service premise / Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Provide an easily readable thermometer for the dishwashing and sanitizing temperatures
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / Ensure wiping cloths are kept in a sanitizing solution when not in use
Food protected from contamination or adulteration / Store raw foods separate and below cooked / ready-to-eat foods