Inspection
Apr 30, 2026
3 recorded violations
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Salmon roll 50F. Product made within the hour removed from retail and placed into walk in cooler to cool to below 41F. Merchaindiser is holding at 40F. Ensure product is properly cooled to below 41F prior to being presented for retail sale.
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
System Maintained in Good Repair (C)
Inspector’s notes
Remove duct tape on seperation gap at prep sink drain. COS
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
Controlling Pests (Pf)
Inspector’s notes
Mice droppings on floor next to stainless prep table with cabinents on left hand side. Clean and sanitize all affected areas. Provide an up to date detailed IPM pest control report upon re inspection that also documents above the drop ceilings are being treated and addresses any and all potential entry points and contributing factors as assessed by a licensed pest control company.
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, Apr 30, 2026 · Original Source