Inspection
Mar 18, 2026
8 recorded violations
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw shell eggs stored above ready to eat produce inside walk in cooler. Discussed with PIC to remove and ensure raw and ready to eat foods are properly stored seperately inside refrigerated units. COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Observed multiple squeeze bottles and bulk containers stored unidentified. 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 findingOfficial wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed metal / plastic cups being used for ice dispensing @ bar. Provide handled scoopers for bulk dispensing of ice
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 issuesOfficial wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed squeeze bottle and mixing bowls stored inside reach in @ cooking line. Discussed with PIC to remove and ensure all foods are properly stored to prevent from contamination
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.
More about food not protected from contaminationOfficial wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed sliced tomatoes / cut tomatoes and raw steak tips stored in reach in between 45F-52F. Discussed with PIC to maintain cold holding of all refrigerated stored food items @ 41F or below. COS
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 wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Observed no sanitizer on site for 3 compartment sink (quats). Tested with inspector kit - Quats 300ppm
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 wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed beverage shakers stored inside handsink @ bar. Discussed with PIC to remove and maintain handsinks clear and accessible for handwashing only. 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.
More about handwashing problemsOfficial wording
Controlling Pests (Pf)
Inspector’s notes
Observed rodent droppings along window ceil in dining area. Pest report provided (3/2/26) no details; Provide IPM style report to review
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, Mar 18, 2026 · Original Source