Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
7 inspections
Inspection
Apr 21, 2026
Passed
2 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed boxes and wicker baskets stored on the floor with potatoes and onions. Remove and elevate properly
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
Observed multiple bottled starbucks drinks with exp date of 4/6/26 in the refrigeration unit. Remove all expired products.
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.
Official record from Boston Inspectional Services Department, Apr 21, 2026 · Original Source
Inspection
Apr 13, 2026
Failed
2 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed boxes and wicker baskets stored on the floor with potatoes and onions. Remove and elevate properly
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
Observed multiple bottled starbucks drinks with exp date of 4/6/26 in the refrigeration unit. Remove all expired products.
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.
Official record from Boston Inspectional Services Department, Apr 13, 2026 · Original Source
Inspection
Nov 3, 2025
Passed
7 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
1 container of Ricotta cheese expired 10/8/2025 and 1 container of sour cream expired 10/20/2025 / PIC removed from shelves. Ensure proper rotation of food
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
20 Frappucino drinks 46F 15 dozen Raw shell eggs 57F 20 Lunchables turkey 48F / All in beverage wall cooler / All items have been removed and voluntarily disposed of due to being out of temperature for an undetermined amount of time. / Only non TCS food and drink may remain in the unit until properly repaired / Provide 41F or 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.
Provide fixed thermometer inside the beverage cooler
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Beverage cooler operating at 57F/ Repair to provide 41F or 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.
1 live mouse seen during inspection / Running from register area to under shelving where rice is stored. Small rodent droppings noted in the corner beside the freezer / Remove and contact exterminator / No IPM reports on site provide
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.
Official record from Boston Inspectional Services Department, Nov 3, 2025 · Original Source
Inspection
Oct 22, 2025
Failed
7 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
1 container of Ricotta cheese expired 10/8/2025 and 1 container of sour cream expired 10/20/2025 / PIC removed from shelves. Ensure proper rotation of food
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
20 Frappucino drinks 46F 15 dozen Raw shell eggs 57F 20 Lunchables turkey 48F / All in beverage wall cooler / All items have been removed and voluntarily disposed of due to being out of temperature for an undetermined amount of time. / Only non TCS food and drink may remain in the unit until properly repaired / Provide 41F or 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.
Provide fixed thermometer inside the beverage cooler
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Beverage cooler operating at 57F/ Repair to provide 41F or 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.
1 live mouse seen during inspection / Running from register area to under shelving where rice is stored. Small rodent droppings noted in the corner beside the freezer / Remove and contact exterminator / No IPM reports on site provide
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.
Small rodent droppings on food and non-food shelving as well as candy shelves. Rodent droppings also noted on floors and window sils / Unclear on extermination company PIC states they are here bi-weekly. No IPM reports on site / Remove all items from all shelving to provide a deep clean and sanitize. Remove droppingd clean and sanitize floors and window sils
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Exterior walls of the facade with visible cracks/holes. Allowing for possible entry / Repair to seal cracks and holes
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.
Small rodent droppings on food and non-food shelving as well as candy shelves. Rodent droppings also noted on floors and window sils / Unclear on extermination company PIC states they are here bi-weekly. No IPM reports on site / Remove all items from all shelving to provide a deep clean and sanitize. Remove droppingd clean and sanitize floors and window sils
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Exterior walls of the facade with visible cracks/holes. Allowing for possible entry / Repair to seal cracks and holes
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.