Inspection
Jul 10, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 10, 2026 · Original Source
Eating & Drinking · Boston, MA
110 Grill
25 Jan Karski Wy
Last inspected Jul 10, 2026 · View Map ↗ · Compare ↗
Passed
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
19 inspectionsInspection
Feb 2, 2026
Passed
1 recorded violation
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Cod & Swordfish listed on menu as being able to be undercooked remove asterisk from these menu items.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Boston Inspectional Services Department, Feb 2, 2026 · Original Source
Inspection
Jan 20, 2026
Hearing scheduled
2 recorded violations
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Cod & Swordfish listed on menu as being able to be undercooked remove asterisk from these menu items.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Fruit flies found outside the bathrooms on walls and airborne clean to remove
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Jan 20, 2026 · Original Source
Inspection
Jan 6, 2026
Failed
2 recorded violations
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Cod & Swordfish listed on menu as being able to be undercooked remove asterisk from these menu items.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Fruit flies found outside the bathrooms on walls and airborne clean to remove
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Jan 6, 2026 · Original Source
Inspection
Apr 3, 2025
Passed
5 recorded violations
majorCode 590.002(E)/2-201.11-PPermits, training, and postings
Official wording
(A) & (C) Responsibility of Permit Holder Person in Charge and Conditional Employees (P)
Inspector’s notes
Noted staff failed to report to the PIC of illness and diagnosis. Retrain staff to report diagnosis symptoms and illness.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuescriticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw eggs stored above cream cheese in the walkin refrigerator. Discontinue and segregate raw product from RTE foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Noted pink spots in the inside of the ice machine on the white tray. Clean to remove
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Noted black small flies in the server station in the dining room. Provide current pest report
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Expired hood sticker .Service Please have the technician mark the expiration month as well
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Apr 3, 2025 · Original Source
Inspection
Mar 27, 2025
Failed
5 recorded violations
majorCode 590.002(E)/2-201.11-PPermits, training, and postings
Official wording
(A) & (C) Responsibility of Permit Holder Person in Charge and Conditional Employees (P)
Inspector’s notes
Noted staff failed to report to the PIC of illness and diagnosis. Retrain staff to report diagnosis symptoms and illness.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuescriticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw eggs stored above cream cheese in the walkin refrigerator. Discontinue and segregate raw product from RTE foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Noted pink spots in the inside of the ice machine on the white tray. Clean to remove
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Noted black small flies in the server station in the dining room. Provide current pest report
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Expired hood sticker .Service Please have the technician mark the expiration month as well
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Mar 27, 2025 · Original Source
Inspection
Jan 9, 2025
Passed
9 recorded violations
criticalCode 590.004/4-501.114-PChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Low temperature dish machine at the bar not dispensing sanitizer. Retrain staff to verify the sanitizer concentration with the strip.Corrected on site by the bartender.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode 590.004/4-501.12-COther
Official wording
Cutting Surfaces (C)
Inspector’s notes
Purple and beige cutting board on the line heavily scored. Resurface/Replace
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Ice machine has black and pink spots on the inside of the machine. Clean
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean the bottom shelf of the refrigerator at the bar.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode 590.006/6-301.11-PFHandwashing
Official wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
No soap in the hand wash sink in the server station.Provide
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode 590.003/3-501.13-CFood temperature
Official wording
Thawing (C)
Inspector’s notes
Frozen tuna being thawed at an ambient room temperature. Discontinue and retrain employees to either thaw product under refrigeration or cold running water.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.006/6-301.12-PFOther
Official wording
Hand Drying Provision (Pf)
Inspector’s notes
No hand drying provision in the server area hand sink.Provide
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.007/7-201.11-POther
Official wording
Separation-Storage (P)
Inspector’s notes
Remove all food items stored in the utility closet away from the chemicals and food items cannot be stored in the mechanical/utility area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.007/7-209.11-COther
Official wording
Storage-Other Personal Care Items (C)
Inspector’s notes
Noted employee jacket and other items stored with the clean linen in the back area. Discontinue and train staff
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jan 9, 2025 · Original Source
Inspection
Jan 2, 2025
Failed
9 recorded violations
minorCode 590.003/3-501.13-CFood temperature
Official wording
Thawing (C)
Inspector’s notes
Frozen tuna being thawed at an ambient room temperature. Discontinue and retrain employees to either thaw product under refrigeration or cold running water.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode 590.004/4-501.114-PChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Low temperature dish machine at the bar not dispensing sanitizer. Retrain staff to verify the sanitizer concentration with the strip.Corrected on site by the bartender.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode 590.004/4-501.12-COther
Official wording
Cutting Surfaces (C)
Inspector’s notes
Purple and beige cutting board on the line heavily scored. Resurface/Replace
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Ice machine has black and pink spots on the inside of the machine. Clean
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean the bottom shelf of the refrigerator at the bar.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode 590.006/6-301.11-PFHandwashing
Official wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
No soap in the hand wash sink in the server station.Provide
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsmajorCode 590.006/6-301.12-PFOther
Official wording
Hand Drying Provision (Pf)
Inspector’s notes
No hand drying provision in the server area hand sink.Provide
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.007/7-201.11-POther
Official wording
Separation-Storage (P)
Inspector’s notes
Remove all food items stored in the utility closet away from the chemicals and food items cannot be stored in the mechanical/utility area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.007/7-209.11-COther
Official wording
Storage-Other Personal Care Items (C)
Inspector’s notes
Noted employee jacket and other items stored with the clean linen in the back area. Discontinue and train staff
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jan 2, 2025 · Original Source
Inspection
Sep 3, 2024
Passed
7 recorded violations
minorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Observed bulk containers / squeeze bottles stored without identification. Provide a label with the common name of food item stored inside
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Observed chlorine test strips missing for low temp dish machine at bar. Provide
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Observed heavy pooled water from ice machine. Discussed with PIC to ensure all equipment is properly functioning and water is removed
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed heavy spills / debris inside plate holder unit. Thoroughly clean to remove all debris / soils Observed heavy flour spills on slicer in prep kitchen. Clean to remove all spills
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode 590.006/6-301.11-PFHandwashing
Official wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
Observed hand sinks without soap at bar and prep kitchen areas. Discussed with PIC to maintain hand soap at all hand sinks at all times.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsmajorCode 590.006/6-301.12-PFOther
Official wording
Hand Drying Provision (Pf)
Inspector’s notes
Observed hand towels missing from multiple hand sinks in prep kitchen. Discussed with PIC to maintain hand towels at all hand sinks at all times.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Provide current pest report for services
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Sep 3, 2024 · Original Source
Inspection
Aug 26, 2024
Failed
7 recorded violations
minorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Observed bulk containers / squeeze bottles stored without identification. Provide a label with the common name of food item stored inside
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Observed chlorine test strips missing for low temp dish machine at bar. Provide
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Observed heavy pooled water from ice machine. Discussed with PIC to ensure all equipment is properly functioning and water is removed
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed heavy spills / debris inside plate holder unit. Thoroughly clean to remove all debris / soils Observed heavy flour spills on slicer in prep kitchen. Clean to remove all spills
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode 590.006/6-301.11-PFHandwashing
Official wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
Observed hand sinks without soap at bar and prep kitchen areas. Discussed with PIC to maintain hand soap at all hand sinks at all times.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsmajorCode 590.006/6-301.12-PFOther
Official wording
Hand Drying Provision (Pf)
Inspector’s notes
Observed hand towels missing from multiple hand sinks in prep kitchen. Discussed with PIC to maintain hand towels at all hand sinks at all times.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Provide current pest report for services
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Aug 26, 2024 · Original Source
Inspection
Jun 26, 2024
Passed
3 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Repeat violations. Provide active managerial control and correct all violations.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Under booth seats throughout the dining area with visible soils dust and food debris. Lift seat cushions up and Clean to remove under benches.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Missing ceiling tile in utility closet missing wall tiles opposite bar in dining room. Replace.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Jun 26, 2024 · Original Source
Inspection
Jun 18, 2024
Hearing scheduled
3 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Repeat violations. Provide active managerial control and correct all violations.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Under booth seats throughout the dining area with visible soils dust and food debris. Lift seat cushions up and Clean to remove under benches.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Missing ceiling tile in utility closet missing wall tiles opposite bar in dining room. Replace.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Jun 18, 2024 · Original Source
Inspection
Jun 11, 2024
Failed (extension granted)
3 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Under booth seats throughout the dining area with visible soils dust and food debris. Clean to remove.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Missing ceiling tile in utility closet missing wall tiles opposite bar in dining room. Replace.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Evidence of mice activity with droppings around electrical box in kitchen. Clean and disinfect all affected areas. Provide updated IPM pest report upon reinspection.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Jun 11, 2024 · Original Source
Inspection
Jun 4, 2024
Failed
3 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Under booth seats throughout the dining area with visible soils dust and food debris. Clean to remove.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Missing ceiling tile in utility closet missing wall tiles opposite bar in dining room. Replace.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Evidence of mice activity with droppings around electrical box in kitchen. Clean and disinfect all affected areas. Provide updated IPM pest report upon reinspection.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Jun 4, 2024 · Original Source
Inspection
May 1, 2024
Report filed
12 recorded violations
majorCode 590.002/2-102.11-PFOther
Official wording
(C)(2) (3) and (17) Demonstration (Pf)
Inspector’s notes
On site person in charge has no knowledge of an illness policy. Retrain staff. Handout provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Employees not washing hands before starting work. Retrain staff. COS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
CFPM posted is for a former manager. Provide current certified food protection manager certificate or proof of enrollment in a CFPM course.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible indicator for high temp dish machine. Provide.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp dish machine not reaching 180F at final rinse. Repair. Alternative means to sanitize equipment at three compartment sink in place.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Visible soils on walkin freezer floor. Clean to remove.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 590.004/4-903.12-C1Other
Official wording
Prohibitions (C)
Inspector’s notes
Remove cambro cabinet and other items from under open stairwell to loft.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-202.15-COther
Official wording
Outer Openings Protected (C)
Inspector’s notes
Daylight emitting at front door door seams. Seal with pest proof materials. Install pest proof door sweeps on exterior doors.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-301.12-PFOther
Official wording
Hand Drying Provision (Pf)
Inspector’s notes
No paper towels at cookline handsink. Corrected on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Evidence of mice activity with what appears to be mice droppings under booth seats. Clean and sanitize all affected areas. Provide updated IPM pest control report upon reinspection.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode 590.009(E)Other
Official wording
Anti-Choking
Inspector’s notes
No choke save certificate. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
Provide allergen certificate for current manager. One posted is a former employee per on site PIC. Food Allergen Awareness Training. (a) Such food establishments shall have on staff a certified food protection manager who has been issued a Massachusetts certificate of allergen awareness training by an allergen awareness training verification program recognized by the Department. The certificate will be valid for five years. (b) The certified food protection manager shall: 1. Demonstrate knowledge of major food allergens by posting the Massachusetts food allergen awareness training certificate; and 2. Ensure that employees are properly trained in food allergy awareness as it relates to thier assigned duties.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, May 1, 2024 · Original Source
Inspection
Apr 18, 2024
Failed
12 recorded violations
majorCode 590.002/2-102.11-PFOther
Official wording
(C)(2) (3) and (17) Demonstration (Pf)
Inspector’s notes
On site person in charge has no knowledge of an illness policy. Retrain staff. Handout provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Employees not washing hands before starting work. Retrain staff. COS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
CFPM posted is for a former manager. Provide current certified food protection manager certificate or proof of enrollment in a CFPM course.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible indicator for high temp dish machine. Provide.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp dish machine not reaching 180F at final rinse. Repair. Alternative means to sanitize equipment at three compartment sink in place.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Visible soils on walkin freezer floor. Clean to remove.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 590.004/4-903.12-C1Other
Official wording
Prohibitions (C)
Inspector’s notes
Remove cambro cabinet and other items from under open stairwell to loft.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-202.15-COther
Official wording
Outer Openings Protected (C)
Inspector’s notes
Daylight emitting at front door door seams. Seal with pest proof materials. Install pest proof door sweeps on exterior doors.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-301.12-PFOther
Official wording
Hand Drying Provision (Pf)
Inspector’s notes
No paper towels at cookline handsink. Corrected on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Evidence of mice activity with what appears to be mice droppings under booth seats. Clean and sanitize all affected areas. Provide updated IPM pest control report upon reinspection.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode 590.009(E)Other
Official wording
Anti-Choking
Inspector’s notes
No choke save certificate. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
Provide allergen certificate for current manager. One posted is a former employee per on site PIC. Food Allergen Awareness Training. (a) Such food establishments shall have on staff a certified food protection manager who has been issued a Massachusetts certificate of allergen awareness training by an allergen awareness training verification program recognized by the Department. The certificate will be valid for five years. (b) The certified food protection manager shall: 1. Demonstrate knowledge of major food allergens by posting the Massachusetts food allergen awareness training certificate; and 2. Ensure that employees are properly trained in food allergy awareness as it relates to thier assigned duties.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Apr 18, 2024 · Original Source
Inspection
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
Inspection
Nov 2, 2023
Report filed
11 recorded violations
notedCode L2Other
Official wording
No wording provided in the official record.
Inspector’s notes
No Allergen training posted.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingmajorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
Person in charge stated GM has Certification in Food Safety. GM to monitor and retrain staff. Post certifications.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Multiple food bottles without labels. Provide
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-403.11-PFood temperature
Official wording
Reheating for Hot Holding (P)
Inspector’s notes
Tomato soup 148F Squash soup 109F. Reheated two hours prior. Staff placed on hot hold to reheat. Reheat to 165F properly before placing in holding unit. Correctedon site.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.003/3-501.13-CFood temperature
Official wording
Thawing (C)
Inspector’s notes
Fish in ROP package while thawing. Unpackage.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.004/4-204.113-CCleaning and sanitizing
Official wording
Warewashing Machine Data Plate Operation Specifications (C)
Inspector’s notes
No data plate information on dishroom dishmachine. Temperature gauges without temperature requirements posted. Provide. Data plate on prder 11.2.23.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible thermometer. Provide. Wash and final gauges not registering properly. Repair.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of ice machine heavily soiled.Beer tap backs soiled. Interior of glass chiller bottom soiled. Interior of dishroom dishmachine has food debris. Clean all to remove.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils on several shelves in dishroom soils on bottom of slicer table on base of mop sink beer walkin shelving and on all walk in floors. Clean to remove.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode 590.005/5-203.11-PFHandwashing
Official wording
Handwashing Sinks-Numbers and Capacities (Pf)
Inspector’s notes
No convenient access to a hand sink required for dishmachine soiled and clean hand washing. Two dump sinks available. Can change one adjacent to dishmachine and supply with soap and paper towels.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode 590.006/6-501.16-COther
Official wording
Drying Mops (C)
Inspector’s notes
Mops stored in sink basin. Elevate to hang dry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Nov 2, 2023 · Original Source
Inspection
Oct 26, 2023
Failed
11 recorded violations
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
Person in charge stated GM has Certification in Food Safety. GM to monitor and retrain staff. Post certifications.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Multiple food bottles without labels. Provide
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-403.11-PFood temperature
Official wording
Reheating for Hot Holding (P)
Inspector’s notes
Tomato soup 148F Squash soup 109F. Reheated two hours prior. Staff placed on hot hold to reheat. Reheat to 165F properly before placing in holding unit. Correctedon site.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.003/3-501.13-CFood temperature
Official wording
Thawing (C)
Inspector’s notes
Fish in ROP package while thawing. Unpackage.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.004/4-204.113-CCleaning and sanitizing
Official wording
Warewashing Machine Data Plate Operation Specifications (C)
Inspector’s notes
No data plate information on dishroom dishmachine. Temperature gauges without temperature requirements posted. Provide.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible thermometer. Provide. Wash and final gauges not registering properly. Repair.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of ice machine heavily soiled.Beer tap backs soiled. Interior of glass chiller bottom soiled. Interior of dishroom dishmachine has food debris. Clean all to remove.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils on several shelves in dishroom soils on bottom of slicer table on base of mop sink beer walkin shelving and on all walk in floors. Clean to remove.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode 590.005/5-203.11-PFHandwashing
Official wording
Handwashing Sinks-Numbers and Capacities (Pf)
Inspector’s notes
No convenient access to a hand sink required for dishmachine soiled and clean hand washing. Two dump sinks available. Can change one adjacent to dishmachine and supply with soap and paper towels.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode 590.006/6-501.16-COther
Official wording
Drying Mops (C)
Inspector’s notes
Mops stored in sink basin. Elevate to hang dry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode L2Other
Official wording
No wording provided in the official record.
Inspector’s notes
No Allergen training posted.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Oct 26, 2023 · Original Source