Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
9 inspections
Inspection
Apr 13, 2026
Passed
7 recorded violations
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No sanitizer test strips available on site. Provide.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Employee states that he only washes with detergent the equipment. Set properly the three bay sink and perform proper warewashing (wash rinse sanitize).
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Interior and exterior of several refrigerating units soiled. Clean properly. Shelves on both floor soiled. Clean properly.
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Dough Mixer with encrusted food debris. Clean and sanitize properly and frequently.
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.
Rodent like-droppings observed at both levels floors. Provide an IPM report by a licensed exterminator.
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Floors at lower level soiled. Also rodent-like droppings on both levels. Clean properly.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood Vent with large buld up of dust and debris. Clean properly.
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, Apr 13, 2026 · Original Source
Inspection
Apr 6, 2026
Failed
7 recorded violations
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No sanitizer test strips available on site. Provide.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Employee states that he only washes with detergent the equipment. Set properly the three bay sink and perform proper warewashing (wash rinse sanitize).
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Interior and exterior of several refrigerating units soiled. Clean properly. Shelves on both floor soiled. Clean properly.
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Dough Mixer with encrusted food debris. Clean and sanitize properly and frequently.
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.
Rodent like-droppings observed at both levels floors. Provide an IPM report by a licensed exterminator.
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Floors at lower level soiled. Also rodent-like droppings on both levels. Clean properly.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood Vent with large buld up of dust and debris. Clean properly.
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, Apr 6, 2026 · Original Source
Inspection
Dec 9, 2025
Passed
4 recorded violations
minorCode 590.004/4-204.112-CFood temperature
Official wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
Internal thermometers missing from multiple cold holding units on first and basement floors; provide.
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.
12-1-2025 upon reinspection small rodent droppings persist in the basement; observed a live mouse running through basement; provided pest control report from 12-1-2025 indicates there were multiple captures 2 on first floor and 4 in basement. Highly recommend increasing treatments from pest control operator to weekly to address mouse activity.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
In the closet in the basement there are lots of broken and per person in charge items the location no longer uses. Remove excessive and broken items from the closet to allow for proper cleaning.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Floor tiles on first floor cracked or missing; repair or replace
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, Dec 9, 2025 · Original Source
Inspection
Dec 1, 2025
Hearing scheduled
6 recorded violations
criticalCode 590.003/3-403.11-PFood temperature
Official wording
Reheating for Hot Holding (P)
Inspector’s notes
Upon reinspection while calibrating location's food thermometer observed per person in charge rice removed from a cooler unit and placed in an electronic rice warmer at 60F. Discussed with person in charge that rice warmers are not intended or designed to heat product safely and quickly to proper temperatures. The person in charge voluntairly discarded around one pound of cooked rice and dentaured the rice with sodium hypochlorite.
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.
Internal thermometers missing from multiple cold holding units on first and basement floors; provide.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
Chemical sanitizer bottle dispenser in the mop closet has no EPA label on it; provide.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
12-1-2025 upon reinspection small rodent droppings persist in the basement; observed a live mouse running through basement; provided pest control report from 12-1-2025 indicates there were multiple captures 2 on first floor and 4 in basement. Highly recommend increasing treatments from pest control operator to weekly to address mouse activity.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
In the closet in the basement there are lots of broken and per person in charge items the location no longer uses. Remove excessive and broken items from the closet to allow for proper cleaning.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Floor tiles on first floor cracked or missing; repair or replace
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, Dec 1, 2025 · Original Source
Inspection
Nov 21, 2025
Hearing scheduled
16 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food employee observed not wearing hair restraint when handling food; provide effective hair restraints.
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
11-21-2025 Upon reinspection person in charge states the location had ordered a vomit and diarrhea cleanup kit but it has yet to arrive.
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.
11-21-2025 Upon reinspection the person in charge was not able to name any of the reportable illnesses. The health inspector had supplied documents for the establishment with information about restricting and excluding staff and employee illness policy guidance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Upon reinspection while calibrating location's food thermometer observed per person in charge rice removed from a cooler unit and placed in an electronic rice warmer at 60F. Discussed with person in charge that rice warmers are not intended or designed to heat product safely and quickly to proper temperatures. The person in charge voluntairly discarded around one pound of cooked rice and dentaured the rice with sodium hypochlorite.
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
Cooked pizzas stored next to window cooked at 1pm 67F. Person in charge voluntarily discarded 4 1/2 pizzas. Store TCS food at or above 135F or 41F and below.
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.
Internal thermometers missing from multiple cold holding units on first and basement floors; provide.
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 food thermometer was able to be produced during inspection; provide.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Sanitizer in bottle tested at 0ppm quats and cholrine with health inspector's test strips. The chemical is labled at dispenser as Signet Hard Surface Sanitizer. Sanitizer should be at required ppm per manafacturer.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
Chemical sanitizer bottle dispenser in the mop closet has no EPA label on it; provide.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
The hand sink in the downstairs kitchen has no hand soap. Hand sinks must always have soap available.
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.
Small rodent droppings observed on first floor underneath pizza holding area on stairs leading from first floor to basement and in multiple areas in the basement including the storage closet inside the air conditioner vents. Clean and sanitize areas of droppings and provide pest control reports to damien.yee@boston.gov
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
In the closet in the basement there are lots of broken and per person in charge items the location no longer uses. Remove excessive and broken items from the closet to allow for proper cleaning.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Floor tiles on first floor cracked or missing; repair or replace
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, Nov 21, 2025 · Original Source
Inspection
Nov 18, 2025
Failed
15 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food employee observed not wearing hair restraint when handling food; provide effective hair restraints.
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Per person in charge location does not have procedures or a kit to clean up a vomit and diarrhea event; provide.
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.
Person in charge was unable to name any of the symptoms or any of the reportable illnesses. The person in charge must be knowlegable about employee illness policy.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked pizzas stored next to window cooked at 1pm 67F. Person in charge voluntarily discarded 4 1/2 pizzas. Store TCS food at or above 135F or 41F and below.
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.
Internal thermomoters missing from multiple cold holding units on first and basement floors; provide.
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 food thermometer was able to be produced during inspection; provide.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Sanitizer in bottle tested at 0ppm quats and cholrine with health inspector's test strips. The chemical is labled at dispenser as Signet Hard Surface Sanitizer. Sanitizer should be at required ppm per manafacturer.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
Chemical sanitizer bottle dispenser in the mop closet has no EPA label on it; provide.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
The hand sink in the downstairs kitchen has no hand soap. Hand sinks must always have soap available.
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.
Small rodent droppings observed on first floor underneath pizza holding area on stairs leading from first floor to basement and in multiple areas in the basement including the storage closet inside the air conditioner vents. Clean and sanitize areas of droppings and provide pest control reports to damien.yee@boston.gov
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
In the closet in the basement there are lots of broken and per person in charge items the location no longer uses. Remove excessive and broken items from the closet to allow for proper cleaning.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Floor tiles on first floor cracked or missing; repair or replace
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, Nov 18, 2025 · Original Source
Inspection
Feb 12, 2024
Passed
2 recorded violations
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Packaged products available for grab and go with no labeling- Provide
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handwashing sink in the lower level was completely blocked with equipment Removed at the time of the inspection
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, Feb 12, 2024 · Original Source
Inspection
Feb 2, 2024
Failed
2 recorded violations
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Packaged products available for grab and go with no labeling- Provide
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handwashing sink in the lower level was completely blocked with equipment Removed at the time of the inspection
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.