Eating & Drinking · Boston, MA
416 Centre St
Last inspected Jan 12, 2026 · View Map ↗ · Compare ↗
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Inspection
1 recorded violation
Food Storage Containers Identified with Common Name of Food (C)
Squeeze bottles filled with sauces and dressings have no labels. Provide.
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 12, 2026 · Original Source
Inspection
6 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
As discussed please review with staff not to store raw chicken above pork or eggs above RTF. PIC did correct this at this time.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage Containers Identified with Common Name of Food (C)
Please label all bulk food containers small and large.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingNonfood-Contact Surfaces (C)
PC will need to clean the green wir shelves in the walk in.
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 problemsCutting Surfaces (C)
PIC will need to bleach the cutting board on the cooking line to remove any dark stains or you can resurface it
An issue that does not fit the common categories. Check the official wording for details.
More about other findingWalls and Ceilings Attachments (C)
PIC will need to have the hood cleaned and a new sticker provided. Hood sticker expired July 2025
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.
More about building upkeep issuesHandwashing Cleanser Availability (Pf)
As discussed please install or provide soap at the Hand sink in the basement prep. No prep taken place at this time.
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 record from Boston Inspectional Services Department, Aug 13, 2025 · Original Source
Inspection
6 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
As discussed please review with staff not to store raw chicken above pork or eggs above RTF. PIC did correct this at this time.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage Containers Identified with Common Name of Food (C)
Please label all bulk food containers small and large.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingNonfood-Contact Surfaces (C)
PC will need to clean the green wir shelves in the walk in.
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 problemsCutting Surfaces (C)
PIC will need to bleach the cutting board on the cooking line to remove any dark stains or you can resurface it
An issue that does not fit the common categories. Check the official wording for details.
More about other findingWalls and Ceilings Attachments (C)
PIC will need to have the hood cleaned and a new sticker provided. Hood sticker expired July 2025
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.
More about building upkeep issuesHandwashing Cleanser Availability (Pf)
As discussed please install or provide soap at the Hand sink in the basement prep. No prep taken place at this time.
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 record from Boston Inspectional Services Department, Aug 6, 2025 · Original Source
Inspection
1 recorded violation
Ventilation Hood Systems Filters (C)
PIC will need to have a BFD approved hood cleaning company come out and clean the hood. A list can be found on the BFD web page. Sticker will need to have a BFD license number on it. I emailed a picture to the BFD and if I am wrong I will email you right back and let you know. 3-26-25 PIC is working on the getting the hood cleaned by a BFD licened company. Please let me know if dune before re-inspection date. 4-14-25 PIC is having trouble finding a company to provide a hood sticker with a BFD license number on it. Please go to the BFD web site and call companys from the list of approved companys. This needs to get done ASAP.
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Apr 25, 2025 · Original Source
Inspection
1 recorded violation
Ventilation Hood Systems Filters (C)
PIC will need to have a BFD approved hood cleaning company come out and clean the hood. A list can be found on the BFD web page. Sticker will need to have a BFD license number on it. I emailed a picture to the BFD and if I am wrong I will email you right back and let you know. 3-26-25 PIC is working on the getting the hood cleaned by a BFD licened company. Please let me know if dune before re-inspection date. 4-14-25 PIC is having trouble finding a company to provide a hood sticker with a BFD license number on it. Please go to the BFD web site and call companys from the list of approved companys. This needs to get done ASAP.
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Apr 14, 2025 · Original Source
Inspection
3 recorded violations
In-Use Utensils Between-Use Storage (C)
Please do not store tongs on oven door handles. Store properly in a clean area.
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 issuesVentilation Hood Systems Filters (C)
PIC will need to have a BFD approved hood cleaning company come out and clean the hood. A list can be found on the BFD web page. Sticker will need to have a BFD license number on it. I emailed a picture to the BFD and if I am wrong I will email you right back and let you know. 3-26-25 PIC is working on the getting the hood cleaned by a BFD licened company. Please let me know if dune before re-inspection date.
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.
More about building upkeep issuesMechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Dishwasher not getting to temperature at rinse or at the plate. The highest that we got to was 140F at the plate. Please discontinue to use and have repaired.
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, Mar 26, 2025 · Original Source
Inspection
3 recorded violations
In-Use Utensils Between-Use Storage (C)
Please do not store tongs on oven door handles. Store properly in a clean area.
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 issuesVentilation Hood Systems Filters (C)
PIC will need to have a BFD approved hood cleaning company come out and clean the hood. A list can be found on the BFD web page. Sticker will need to have a BFD license number on it. I emailed a picture to the BFD and if I am wrong I will email you right back and let you know.
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.
More about building upkeep issuesMechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Dishwasher not getting to temperature at rinse or at the plate. The highest that we got to was 140F at the plate. Please discontinue to use and have repaired.
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, Mar 20, 2025 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
9 recorded violations
In-Use Utensils Between-Use Storage (C)
Please review with staff not to store tongs on oven door handle. Store properly in the food or on a clean surface.
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 issuesReheating for Hot Holding (P)
At this time found rice betweem 119F and 122F. Discussed with PIC if the rice was reheated before it was put into the hot holding. Please review with staff to reheat food to 165F before it goes into hot holding unit.
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 temperatureCutting Surfaces (C)
In basement prep the green cutting boards will need to be bleach ot remove the deep dark stains if not please replace or resuface.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Please review with staff not to store cutting boards on the faucet of the three bay sink.
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 issuesUsing a Handwashing Sink-Operation and Maintenance (Pf)
IN basement prep found hand sink blocked with sanitizer bucket and other equipment. Please review with staff not to block the hand sink and to use it to wash hands and not three bay sink.
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 problemsSurface Characteristics-Indoor Areas (C)
POIC will need to patch the hole in the wall by the grease trap in the basement area.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFloors Walls and Ceilings-Cleanability (C)
PIC will need to repair the broken floor tile by the ise machine.
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 problemsControlling Pests (Pf)
At this time PIC did not have pest control reports. Please email the last few to me to review. I did find old droppings along the ledge going down the basement.
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 insectsRestricted Use Pesticides Criteria (P)
In basement found Dcon on the shelf. PIC will need the pest control company to put out the pesticides. PIC can check the traps each day and replace if used.
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, Oct 10, 2024 · Original Source
Inspection
9 recorded violations
In-Use Utensils Between-Use Storage (C)
Please review with staff not to store tongs on oven door handle. Store properly in the food or on a clean surface.
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 issuesReheating for Hot Holding (P)
At this time found rice betweem 119F and 122F. Discussed with PIC if the rice was reheated before it was put into the hot holding. Please review with staff to reheat food to 165F before it goes into hot holding unit.
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 temperatureCutting Surfaces (C)
In basement prep the green cutting boards will need to be bleach ot remove the deep dark stains if not please replace or resuface.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Please review with staff not to store cutting boards on the faucet of the three bay sink.
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 issuesUsing a Handwashing Sink-Operation and Maintenance (Pf)
IN basement prep found hand sink blocked with sanitizer bucket and other equipment. Please review with staff not to block the hand sink and to use it to wash hands and not three bay sink.
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 problemsSurface Characteristics-Indoor Areas (C)
POIC will need to patch the hole in the wall by the grease trap in the basement area.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFloors Walls and Ceilings-Cleanability (C)
PIC will need to repair the broken floor tile by the ise machine.
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 problemsControlling Pests (Pf)
At this time PIC did not have pest control reports. Please email the last few to me to review. I did find old droppings along the ledge going down the basement.
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 insectsRestricted Use Pesticides Criteria (P)
In basement found Dcon on the shelf. PIC will need the pest control company to put out the pesticides. PIC can check the traps each day and replace if used.
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, Oct 3, 2024 · Original Source
Inspection
1 recorded violation
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
High temperature dishwasher will need to have a irreversible measuring device. 5-15-24 PIC had a measuring disk on hand but was not working properly. He just ordered it and have a new one provided asap
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, May 21, 2024 · Original Source
Inspection
9 recorded violations
Nonfood-Contact Surfaces (C)
Clean wire shelves in walk in.
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 problemsVentilation Hood Systems Filters (C)
PIC will need to have the hood cleaned and new sticker provided.
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.
More about building upkeep issuesTemperature Measuring Devices Manual and Mechanical Warewashing (Pf)
High temperature dishwasher will need to have a irreversible measuring device. 5-15-24 PIC had a measuring disk on hand but was not working properly. He just ordered it and have a new one provided asap
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 temperatureSanitizing Solutions Testing Devices (Pf)
PIC will need to get a test kit for sanitizer being used in sanitizer buckets and three bay sink.
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 problems(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
As discussed the inside lip of the ice machine will need to be cleaned and mold free.
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 problemsCapacity-Quantity and Availability (Pf)
Loation did not have hot water at any sink. PIC and the owner of the building are addressing this and will have it working at re-inspection.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingHandwashing Cleanser Availability (Pf)
Provide soap at hand sink in basement.
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 problemsHand Drying Provision (Pf)
Paper towels at hand sink in basement prep.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingRepairing-Premises Structures Attachments and Fixtures-Methods (C)
Please fix the leak at the dishwasher also have the hot water heater repaired or replaced.
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, May 15, 2024 · Original Source
Inspection
9 recorded violations
Nonfood-Contact Surfaces (C)
Clean wire shelves in walk in.
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 problemsVentilation Hood Systems Filters (C)
PIC will need to have the hood cleaned and new sticker provided.
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.
More about building upkeep issuesTemperature Measuring Devices Manual and Mechanical Warewashing (Pf)
High temperature dishwasher will need to have a irreversible measuring device.
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 temperatureSanitizing Solutions Testing Devices (Pf)
PIC will need to get a test kit for sanitizer being used in sanitizer buckets and three bay sink.
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 problems(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
As discussed the inside lip of the ice machine will need to be cleaned and mold free.
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 problemsCapacity-Quantity and Availability (Pf)
Loation did not have hot water at any sink. PIC and the owner of the building are addressing this and will have it working at re-inspection.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingHandwashing Cleanser Availability (Pf)
Provide soap at hand sink in basement.
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 problemsHand Drying Provision (Pf)
Paper towels at hand sink in basement prep.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingRepairing-Premises Structures Attachments and Fixtures-Methods (C)
Please fix the leak at the dishwasher also have the hot water heater repaired or replaced.
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, May 1, 2024 · Original Source
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