Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
13 inspections
Inspection
May 8, 2026
Passed
1 recorded violation
criticalCode 590.003(C)/3-301.11-PHandwashing
Official wording
Preventing Contamination from Hands (P)
Inspector’s notes
Observed food employee shucking raw oysters with bare hands. Product voluntarily discarded. Worker washed hands donned new gloves and returned to work. COS.
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.
Official record from Boston Inspectional Services Department, May 8, 2026 · Original Source
Inspection
May 1, 2026
Failed (extension granted)
2 recorded violations
criticalCode 590.003(C)/3-301.11-PHandwashing
Official wording
Preventing Contamination from Hands (P)
Inspector’s notes
Observed food employee shucking raw oysters with bare hands. Product voluntarily discarded. Worker washed hands donned new gloves and returned to work. COS.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Culinary sink that does not have a seperation gap in the drain pipe underneath the sink. Consult a licensed plumber to install and provide a copy of ISD plumbing permit. Provide work ordersk scope of work and timeframe of completion upon re inspection.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, May 1, 2026 · Original Source
Inspection
Mar 19, 2026
Failed (extension granted)
4 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Date of last sold not being recorded on shellstock tags in file. Retrain staff.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
High temperature dish machine with gauges indecipherable filled with water and condensate. 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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Culinary sink that does not have a seperation gap in the drain pipe underneath the sink. Consult a licensed plumber to install and provide a copy of ISD plumbing permit. Provide work ordersk scope of work and timeframe of completion upon re inspection.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Mar 19, 2026 · Original Source
Inspection
Mar 12, 2026
Failed
4 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Date of last sold not being recorded on shellstock tags in file. Retrain staff.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
High temperature dish machine with gauges indecipherable filled with water and condensate. 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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Foods being cooled using indirect ice contact ice bath in culinary sink that does not have a seperation gap in the drain pipe underneath the sink. Consult a licensed plumber to install and provide a copy of ISD plumbing permit. Provide work ordersk scope of work and timeframe of completion upon re inspection.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Mar 12, 2026 · Original Source
Inspection
Mar 21, 2025
Passed
2 recorded violations
minorCode 590.004/4-502.11-CFood temperature
Official wording
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
High temp dish machine rinse gauage reading 150F.Repair guage Maintain rinse 180-194F Temp strip reading in compliance Wash temp 160F
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean the interiors of the reachin keg units to remove soils/spills. Lower prep--Clean the exterior of the light shield above the tabletop oven to remove food debris.
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, Mar 21, 2025 · Original Source
Inspection
Mar 11, 2025
Failed
2 recorded violations
minorCode 590.004/4-502.11-CFood temperature
Official wording
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
High temp dish machine rinse gauage reading 150F.Repair guage Maintain rinse 180-194F Temp strip reading in compliance Wash temp 160F
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean the interiors of the reachin keg units to remove soils/spills. Lower prep--Clean the exterior of the light shield above the tabletop oven to remove food debris.
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, Mar 11, 2025 · Original Source
Inspection
Apr 2, 2024
Passed
3 recorded violations
majorCode 590.004/4-501.114-PFChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
Low temp bar machine not reading chlorine.Repair Maintain chlorine 50PPM or per manufactures instructions. Wash temp 130F Staff to use main kitchen machine
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean the ice machine vents to remove dust buildup.
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.
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
High temp dish machine rinse guage not operating.Repair Temp strip reading in compliance. OK to use machine
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, Apr 2, 2024 · Original Source
Inspection
Mar 25, 2024
Hearing scheduled
6 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Shell tags missing the datemarking for last sold/served. Maintain shell stock tags in chronological order held for 90 days with the date of the last served/sold.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
Low temp bar machine not reading chlorine.Repair Maintain chlorine 50PPM or per manufactures instructions. Wash temp 130F Staff to use main kitchen machine
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.
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
High temp dish machine rinse guage not operating.Repair Temp strip reading in compliance. OK to use machine
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean the ice machine vents to remove dust buildup.
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, Mar 25, 2024 · Original Source
Inspection
Mar 15, 2024
Failed
6 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Shell tags missing the datemarking for last sold/served. Maintain shell stock tags in chronological order held for 90 days with the date of the last served/sold.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
Low temp bar machine not reading chlorine.Repair Maintain chlorine 50PPM or per manufactures instructions. Wash temp 130F Staff to use main kitchen machine
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.
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
High temp dish machine rinse guage not operating.Repair Temp strip reading in compliance. OK to use machine
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean the ice machine vents to remove dust buildup.
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, Mar 15, 2024 · Original Source
Inspection
Feb 14, 2024
Passed
7 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Sprinkler pipe was damaged in the apartment above the restaurant.Water flooded the bar dining room & basement kitchen. Establishment was not operating at the time of the incident. Spoke with Principal Health inspector Theresa Senaschal Business will remain voluntarily closed Owner instructed to provided a professional cleaning company to clean/sanitize/disinfect provide all repairs as needed forward all cleaning/repair documents to ISDhealth@Boston.gov Be re-inspected by Building Electrical & Health for approval to re-open
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
Broken sprinkler pipe in above apartment food items in the kitchen exposed. Exposed food items to be denatured/discarded per disposal order in the trash dumpster(pick up is on 2.13.24 per the owner)
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean all equipment counters shelving prep stations to remove excess water & soils.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Water damage- broken sprinkler pipe from the above apartment Clean/sanitize/disinfect all affected locations using a professional cleaning company. Provide all documentation to ISD Health
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.
Replace damaged light shields in the kitchen/prep locations
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Light fixtures observed damaged with water.Power is out at this time.Repair all damaged fixtures Restore power and provide an electrician report
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Feb 14, 2024 · Original Source
Inspection
Feb 12, 2024
Voluntarily closed
7 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Sprinkler pipe was damaged in the apartment above the restaurant.Water flooded the bar dining room & basement kitchen. Establishment was not operating at the time of the incident. Spoke with Principal Health inspector Theresa Senaschal Business will remain voluntarily closed Owner instructed to provided a professional cleaning company to clean/sanitize/disinfect provide all repairs as needed forward all cleaning/repair documents to ISDhealth@Boston.gov Be re-inspected by Building Electrical & Health for approval to re-open
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
Broken sprinkler pipe in above apartment food items in the kitchen exposed. Exposed food items to be denatured/discarded per disposal order in the trash dumpster(pick up is on 2.13.24 per the owner)
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean all equipment counters shelving prep stations to remove excess water & soils.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Water damage- broken sprinkler pipe from the above apartment Clean/sanitize/disinfect all affected locations using a professional cleaning company. Provide all documentation to ISD Health
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.
Replace damaged light shields in the kitchen/prep locations
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Light fixtures observed damaged with water.Power is out at this time.Repair all damaged fixtures Restore power and provide an electrician report
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Feb 12, 2024 · Original Source
Inspection
Dec 28, 2023
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Dec 28, 2023 · Original Source
Inspection
Dec 20, 2023
Failed
4 recorded violations
criticalCode 590.003(C)/3-301.11-PHandwashing
Official wording
Preventing Contamination from Hands (P)
Inspector’s notes
Observed employee topping lettuce on hamburger without gloves. Person in charge discarded.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit available for Quat sanitizer. 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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Crushed ice machine observed with soils in the interior. 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.