minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Noted hood sticker expired 9/22/26.Service and update the hood sticker
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.
Official record from Boston Inspectional Services Department, Oct 26, 2026 · Original Source
Inspection
Mar 18, 2026
Passed
1 recorded violation
minorCode 590.005/5-203.13-COther
Official Wording
Service Sink (C)
Inspector’s Notes
No service sink to discard contaminated mop water. Discontinue to dump any mop water in the 2 bay sink.Provide plumbers report to install an enclosed utility sink
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Noted several boxes of product in the walkin and outside stored on the floor.Elevate all products above 6 inches from the floor
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Remove dirty mop from the side of the ice machine.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Several ready to eat foods stored in the refrigerator without date marking.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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Provide consumer advisory on the menu for undercooked 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Provide sanitizer strip for the low temp dish machine.
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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official Wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s Notes
Provide sanitizer for the 2 bay sink in the kitchen area
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.
Noted no hand sink at the bar.Provide with sign/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.
No service sink to discard contaminated mop water. Discontinue to dump any mop water in the 2 bay sink.Provide plumbers report to install an enclosed utility sink
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Clean the debris under the equipment and maintain the floors free of dust 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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker expired 12/29/25. Service to update
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Noted several boxes of product in the walkin and outside stored on the floor.Elevate all products above 6 inches from the floor
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Remove dirty mop from the side of the ice machine.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Several ready to eat foods stored in the refrigerator without date marking.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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Provide consumer advisory on the menu for undercooked 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Provide sanitizer strip for the low temp dish machine.
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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official Wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s Notes
Provide sanitizer for the 2 bay sink in the kitchen area
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.
Noted no hand sink at the bar.Provide with sign/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.
No service sink to discard contaminated mop water. Discontinue to dump any mop water in the 2 bay sink.Provide plumbers report to install an enclosed utility sink
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Clean the debris under the equipment and maintain the floors free of dust 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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker expired 12/29/25. Service to update
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.
Official record from Boston Inspectional Services Department, Feb 27, 2026 · Original Source
Inspection
Oct 16, 2025
Passed
1 recorded violation
majorCode 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
1) Raw beef and burgers stored above ready to eat foods store all raw products below ready to eat foods 2) Cooked foods stored in coolers without any date markings supply for all cooked and cooled foods
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.
Official record from Boston Inspectional Services Department, Oct 16, 2025 · Original Source
Inspection
Oct 9, 2025
Failed
1 recorded violation
majorCode 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
1) Raw beef and burgers stored above ready to eat foods store all raw products below ready to eat foods 2) Cooked foods stored in coolers without any date markings supply for all cooked and cooled foods
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.