Inspection
Oct 28, 2026
12 recorded violations
Official Wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s Notes
Observed bulk containers / squeeze bottles 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
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
Observed open can inside walk in cooler with food stored inside. Remove all foods from open can and stored in food grade containers
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 multiple food items (hummus / tabouli / baba ganoush / vegetable salad mix) stored inside non-operating refrigerated unit between 47F-52F for an unknown time. PIC voluntarily discarded and replaced with items from walk in cooler @ 41F temporarily submerged in ice.
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
Temperature Measuring Devices-Functionality (Pf)
Inspector’s Notes
Provide food thermometers for adequate food temperatures
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
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
Observed 2 door refrigerated unit @ 60F being used at service counter. Instructed PIC to discontinue usage and contact company for immediate repairs. PIC stated replacement will take place after closing today
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
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
Observed food spillage and carbon build up on cooking range. 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 problemsOfficial Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Observed bulk containers with heavy soils / sliding door prep table in kitchen with heavy spills & soils. Thoroughly clean with frequency to maintain cleanliness and eliminate spill harborage
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 handsink in kitchen blocked with pans / utensils. Discussed with PIC to remove and ensure handsinks are 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
System Maintained in Good Repair (C)
Inspector’s Notes
Observed leak at prep sink inside kitchen and handsink clogged @ service station. Contact licensed plumber for immediate repairs to ensure no leaks and/or clogs
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.
More about building upkeep issuesOfficial Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Observed heavy food splatter on walls throughout kitchen and service area; heavy grease on floors in kithcen near fryers. Thoroughly clean to remove all splatter from walls and grease from floors and maintain clean to the sight
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
Hand Drying Provision (Pf)
Inspector’s Notes
Observed multiple handsinks in kitchen without paper towels. Discussed with PIC to maintain paper towels at all handsinks at all times for proper handwashing. COS
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Observed hood stickers expired (April / July) in kitchen and at service station. Instructed PIC to contact hood cleaning company while on site for immediate cleaning. Submit confirmation to the Health Division upon scheduling
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, Oct 28, 2026 · Original Source