SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
10 inspections
Inspection
Jan 16, 2026
Passed
2 recorded violations
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Multiple electric fryers observed being used with no type of suppression/Ansul ssystem above them. Discontinue use unless otherwise authorized by the City of Boston Health Department.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Excess moisture observed on teh lower shelf of the open air front service cooler. Clean to remove and make any necessary repairs.
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, Jan 16, 2026 · Original Source
Inspection
Jan 8, 2026
Failed
2 recorded violations
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Multiple electric fryers observed being used with no type of suppression/Ansul ssystem above them. Discontinue use unless otherwise authorized by the City of Boston Health Department.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Excess moisture observed on teh lower shelf of the open air front service cooler. Clean to remove and make any necessary repairs.
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.
Observed whole mangos being peeled without being washed before. Discontinue and washbefore peeling. (Corrected on site by PIC) Per staff mangos were wash before inspector observed mango in the original delivery box. (place in a clean container after washing )
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Single use plastic containers being used to dispense out of bulk food bins. . Discontinue and use handled scoop to prevent contamination by hand (corrected on site)
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.
Observed staff washing whole mangos in the 3 bay sink . Discontiue start using available indirect to waste prep sink available on site.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cold holding guacamole 44F . PIC voluntarily discard the small portion of guacamole and removed a fresh btach from the walking cooler temp 36F. Retrain staff to monitor cold holding temperature. Unit temp at 36F thermometer located inside of unit. (Corrected on site)
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hot holding :chorizo 109F-130F diced grilled chicken 130F-133F all products were discard by chef and PIC. PIC made a fresh batch. Final cooking temp chorizo 194F. (corrected on site) PIC to review hot holding and train staff.
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Observed cardboard lining shelvings downstairs in the basement area. Discontiue
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.
Observed whole mangos being peeled without being washed before. Discontinue and washbefore peeling. (Corrected on site by PIC) Per staff mangos were wash before inspector observed mango in the original delivery box. (place in a clean container after washing )
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Single use plastic containers being used to dispense out of bulk food bins. . Discontinue and use handled scoop to prevent contamination by hand (corrected on site)
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.
Observed staff washing whole mangos in the 3 bay sink . Discontiue start using available indirect to waste prep sink available on site.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cold holding guacamole 44F . PIC voluntarily discard the small portion of guacamole and removed a fresh btach from the walking cooler temp 36F. Retrain staff to monitor cold holding temperature. Unit temp at 36F thermometer located inside of unit. (Corrected on site)
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hot holding :chorizo 109F-130F diced grilled chicken 130F-133F all products were discard by chef and PIC. PIC made a fresh batch. Final cooking temp chorizo 194F. (corrected on site) PIC to review hot holding and train staff.
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Observed cardboard lining shelvings downstairs in the basement area. Discontiue
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, Apr 7, 2025 · Original Source
Inspection
Aug 6, 2024
Passed
12 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Staff prepping guacamole observed without hair restraint. Provide (COS)
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Designate a PIC who's knowlegeable and present at all ours of operation. Person in charge must be present demonstrates knowledge and performs duties PIC was unable to demonstrate cooling process illness policy cold holding and reheating. Educational material will be provided for PIC to retrain and train staff.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed staff washing avocados in the 3 bay sink . Discontiue start using available prep sink after wash rinse and sanitize.
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.
Staff observed reheating multiple proteins below 165F. All proteins final reheating temperaure of 165F and up was veryfied before placing in the hot holding. PIC to retrain staff on reheating.
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.
Employee observed prepping guacamole final temperature 48F and ready to sell before cooling. CFPM to retrain staff on cooling process. Guacamolec was removed and place in the walking cooler. Final temperaure: Guacamole 38F.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Guacamole temp at 48F pico de galo 45F mango salsa 51F diced tomato 45F sweet corn 46F. All products were pepped 30 minutes before. All products were palced in the walking cooler until temperature of 41F below was reached. Retrain staff to monitor cold holding temperature. Unit temp at 37F thermometer located inside of unit. Corrected on site
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hot holding :Chicken 118F Pork 112-128F beef 106F all products were discard by chef and PIC. PIC to review hot holding and train staff.
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.
No hand soap available at the warewashing and kitchen main hand sink. Provide and maintain. (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.
No employee must wash hand sign observed at the warewashing and kitchen main hand sink. Provide
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, Aug 6, 2024 · Original Source
Inspection
Jul 30, 2024
Failed
12 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Staff prepping guacamole observed without hair restraint. Provide (COS)
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Designate a PIC who's knowlegeable and present at all ours of operation. Person in charge must be present demonstrates knowledge and performs duties PIC was unable to demonstrate cooling process illness policy cold holding and reheating. Educational material will be provided for PIC to retrain and train staff.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed staff washing avocados in the 3 bay sink . Discontiue start using available prep sink after wash rinse and sanitize.
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.
Staff observed reheating multiple proteins below 165F. All proteins final reheating temperaure of 165F and up was veryfied before placing in the hot holding. PIC to retrain staff on reheating.
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.
Employee observed prepping guacamole final temperature 48F and ready to sell before cooling. CFPM to retrain staff on cooling process. Guacamolec was removed and place in the walking cooler. Final temperaure: Guacamole 38F.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Guacamole temp at 48F pico de galo 45F mango salsa 51F diced tomato 45F sweet corn 46F. All products were pepped 30 minutes before. All products were palced in the walking cooler until temperature of 41F below was reached. Retrain staff to monitor cold holding temperature. Unit temp at 37F thermometer located inside of unit. Corrected on site
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hot holding :Chicken 118F Pork 112-128F beef 106F all products were discard by chef and PIC. PIC to review hot holding and train staff.
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.
No hand soap available at the warewashing and kitchen main hand sink. Provide and maintain. (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.
No employee must wash hand sign observed at the warewashing and kitchen main hand sink. Provide
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, Jul 30, 2024 · Original Source
Inspection
Apr 22, 2024
Passed
2 recorded violations
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Prep sink on cooking line will need to have an air gap installed.
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.
At this time found that the PIC removed a hand sink between the cooking line and three bay sink because it was leaking. PIC will need to replace missing hand sink right away. Other hand sink will be used until installed.
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 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Prep sink on cooking line will need to have an air gap installed.
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.
At this time found that the PIC removed a hand sink between the cooking line and three bay sink because it was leaking. PIC will need to replace missing hand sink right away. Other hand sink will be used until installed.
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, Apr 18, 2024 · Original Source
Inspection
Apr 3, 2024
Failed
3 recorded violations
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Prep sink on cooking line will need to have an air gap installed.
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.
At this time found that the PIC removed a hand sink between the cooking line and three bay sink because it was leaking. PIC will need to replace missing hand sink right away. Other hand sink will be used until installed.
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.