Eating & Drinking · Boston, MA
358 Centre
Last inspected Jun 10, 2026 · View Map ↗ · Compare ↗
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Inspection
1 recorded violation
Outer Openings Protected (C)
Daylight visible under back door. Install sweep to prevent pests from entering.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jun 10, 2026 · Original Source
Inspection
1 recorded violation
Nonfood-Contact Surfaces (C)
Divider at front service counter made of plastic board. Provide divider that is durable and cleanable.
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, Jan 23, 2026 · Original Source
Inspection
8 recorded violations
(A)-(P) Person-In-Charge-Duties (Pf)
CFPM to train staff on all violatons noted on the inspection report.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingSafe Unadulterated and Honestly Presented (P)
Multiple fryerolator observed with heavily discolored oil. Change (repeat)
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 contaminationPackaged and Unpackaged Food-Separation Packaging and Segregation (P)
RTE flam observed stored in the raw meat room below raw meat. Discontinue/Remove
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Shredded chicken / shredded pork 45F-47F stored in the open case refrigerator unit. (repeat) Staff voluntarily discard the products. Unit temp 39F thermometer inside PIC to train staff on monitoring temperature.
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 temperature(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Fried chicken 122F-128F beef & chicken pastelitos 110F-113F stored in display unit for sales. Product was in the unit less than 1hour PIC reheated theproducts to above 165F. Thermometer in the unit 150F. CFPM to train staff on temperature monitoring.
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 temperatureCutting Surfaces (C)
Sandwich station cutting board observed heavily soiled / scored. Replace
An issue that does not fit the common categories. Check the official wording for details.
More about other findingUsing a Handwashing Sink-Operation and Maintenance (Pf)
Meat room handsink observed blocked by cases of raw meat. Discontinue maintain accessible at all time for handwashing only to prevent contamination by hands.
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 problemsFloors Walls and Ceilings-Cleanability (C)
Meat room observed with lot of stagnant water on the floor. Clean to remove Walking cooler inside the meat room observed with wet cardboard lining the floor. Remove
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, Nov 4, 2025 · Original Source
Inspection
8 recorded violations
(A)-(P) Person-In-Charge-Duties (Pf)
CFPM to train staff on all violatons noted on the inspection report.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingSafe Unadulterated and Honestly Presented (P)
Multiple fryerolator observed with heavily discolored oil. Change (repeat)
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 contaminationPackaged and Unpackaged Food-Separation Packaging and Segregation (P)
RTE flam observed stored in the raw meat room below raw meat. Discontinue/Remove
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Shredded chicken / shredded pork 45F-47F stored in the open case refrigerator unit. (repeat) Staff voluntarily discard the products. Unit temp 39F thermometer inside PIC to train staff on monitoring temperature.
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 temperature(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Fried chicken 122F-128F beef & chicken pastelitos 110F-113F stored in display unit for sales. Product was in the unit less than 1hour PIC reheated theproducts to above 165F. Thermometer in the unit 150F. CFPM to train staff on temperature monitoring.
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 temperatureCutting Surfaces (C)
Sandwich station cutting board observed heavily soiled / scored. Replace
An issue that does not fit the common categories. Check the official wording for details.
More about other findingUsing a Handwashing Sink-Operation and Maintenance (Pf)
Meat room handsink observed blocked by cases of raw meat. Discontinue maintain accessible at all time for handwashing only to prevent contamination by hands.
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 problemsFloors Walls and Ceilings-Cleanability (C)
Meat room observed with lot of stagnant water on the floor. Clean to remove Walking cooler inside the meat room observed with wet cardboard lining the floor. Remove
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, 2025 · Original Source
Inspection
1 recorded violation
(A)-(P) Person-In-Charge-Duties (Pf)
PIC to train staff on violations noted on the inspection report. (5.30.25)
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jun 6, 2025 · Original Source
Inspection
10 recorded violations
(A)-(P) Person-In-Charge-Duties (Pf)
PIC to train staff on violations noted on the inspection report. (5.30.25)
An issue that does not fit the common categories. Check the official wording for details.
More about other findingCleaning Procedure (P)
Observed staff washing fingers only. PIC to train staff on how to properly wash hands. Corrected on site
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 problemsWhen to Wash (P)
Observed staff coming out of the restroom washing hands inside the restroom and putting gloves without washing hands. PIC to train staff on when to wash hands. Inspector advised staff to wash hands before touching anything or starting new task.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingSafe Unadulterated and Honestly Presented (P)
Oil in multiple fryerolator observed heavily discolored. Change
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 contamination(A) Gloves Use Limitation (P)
Staff observed multitasking different areas of the kitchen and taking trash out without changing gloves in between. PIC to train staff on glove use and to understand that gloves are task specific and should never be worn continuously.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Shredded chicken 45F-47F stored in the open case refrigerator unit. Staff voluntarily discard the products. PIC to train staff on monitoring temperature.
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 temperatureSponges Use Limitation (C)
Observed staff using yellow sponge on food contact equipment and warewashing. Discontinue
An issue that does not fit the common categories. Check the official wording for details.
More about other findingCutting Surfaces (C)
Multiple cutting board observed heavily soiled / scored. Replace
An issue that does not fit the common categories. Check the official wording for details.
More about other findingSystem Maintained in Good Repair (P)
Handsink faucet inside the meatroom observed broken. Repair
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 issuesRepairing-Premises Structures Attachments and Fixtures-Methods (C)
Back door leading to trash area observed broken not closing all the way with a large gap between the floor and the door. possible entryway for pests. Repair
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 record from Boston Inspectional Services Department, May 30, 2025 · Original Source
Inspection
10 recorded violations
Cleaning Procedure (P)
Observed staff washing fingers only. PIC to train staff on how to properly wash hands. Corrected on site
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 problemsWhen to Wash (P)
Observed staff coming out of the restroom washing hands inside the restroom and putting gloves without washing hands. PIC to train staff on when to wash hands. Inspector advised staff to wash hands before touching anything or starting new task.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A)-(P) Person-In-Charge-Duties (Pf)
PIC to train staff on violations noted on the inspection report.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingSafe Unadulterated and Honestly Presented (P)
Oil in multiple fryerolator observed heavily discolored. Change
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 contamination(A) Gloves Use Limitation (P)
Staff observed multitasking different areas of the kitchen and taking trash out without changing gloves in between. PIC to train staff on glove use and to understand that gloves are task specific and should never be worn continuously.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Shredded chicken 45F-47F stored in the open case refrigerator unit. Staff voluntarily discard the products. PIC to train staff on monitoring temperature.
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 temperatureSponges Use Limitation (C)
Observed staff using yellow sponge on food contact equipment and warewashing. Discontinue
An issue that does not fit the common categories. Check the official wording for details.
More about other findingCutting Surfaces (C)
Multiple cutting board observed heavily soiled / scored. Replace
An issue that does not fit the common categories. Check the official wording for details.
More about other findingSystem Maintained in Good Repair (P)
Handsink faucet inside the meatroom observed broken. Repair
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 issuesRepairing-Premises Structures Attachments and Fixtures-Methods (C)
Back door leading to trash area observed broken not closing all the way with a large gap between the floor and the door. possible entryway for pests. Repair
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 record from Boston Inspectional Services Department, May 27, 2025 · Original Source
Inspection
6 recorded violations
(A)-(P) Person-In-Charge-Duties (Pf)
Priority violations noted on the inspection report. PIC to train/ retrain staff on all manegerials controls
An issue that does not fit the common categories. Check the official wording for details.
More about other findingSafe Unadulterated and Honestly Presented (P)
Oil in the fryerolator observed heavily discolored. Change
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 contaminationCutting Surfaces (C)
Sandwich statation cutting board observed heavily soiled. /Resurface Replace
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Interior and exterior of sandwich station refrigerator unit observed soiled interior of hot holding unit observed soiled. interior of oven door observed soiled paper towel holder observed soiled with heavy grease build up. Clean and sanitize all surfaces mentioned above.
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 problemsFloors Walls and Ceilings-Cleanability (C)
Meat room floor observed oderous from sewage like smell. Clean to remove
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 problemsControlling Pests (Pf)
Evidence of cat on premises (cat litter and food bowl) Multiple rodent droppings observed on empty bulk containers lids. PIC to email current detailed IPM report to: inca.prince@boston.gov
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, Mar 4, 2025 · Original Source
Inspection
6 recorded violations
(A)-(P) Person-In-Charge-Duties (Pf)
Priority violations noted on the inspection report. PIC to train/ retrain staff on all manegerials controls
An issue that does not fit the common categories. Check the official wording for details.
More about other findingSafe Unadulterated and Honestly Presented (P)
Oil in the fryerolator observed heavily discolored. Change
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 contaminationCutting Surfaces (C)
Sandwich statation cutting board observed heavily soiled. /Resurface Replace
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Interior and exterior of sandwich station refrigerator unit observed soiled interior of hot holding unit observed soiled. interior of oven door observed soiled paper towel holder observed soiled with heavy grease build up. Clean and sanitize all surfaces mentioned above.
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 problemsFloors Walls and Ceilings-Cleanability (C)
Meat room floor observed oderous from sewage like smell. Clean to remove
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 problemsControlling Pests (Pf)
Evidence of cat on premises (cat litter and food bowl) Multiple rodent droppings observed on empty bulk containers lids. PIC to email current detailed IPM report to: inca.prince@boston.gov
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, Feb 25, 2025 · Original Source
Inspection
18 recorded violations
When to Wash (P)
No hand wash observed by staff when switching tasks. PIC to retrain staff on hand wash procedures.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A)-(P) Person-In-Charge-Duties (Pf)
Priority and priority violations noted on the inspection. CFPM to retrain staff on all violations noted on the inspection report. * PIC to post Current Site Clealiness Certiticate * PIC to post Current Certificate of Inspection
An issue that does not fit the common categories. Check the official wording for details.
More about other findingSafe Unadulterated and Honestly Presented (P)
Oil in the fryerolator observed heavily discolored. Change
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 contaminationPackaged and Unpackaged Food-Separation Packaging and Segregation (P)
Different meat species observed being prepped above plantain and yuka in the meat room. Remove and keep separated. Clean and sanitize prep table between uses.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage Containers Identified with Common Name of Food (C)
Multiple squeze bottles and storage containers observed without lables. Provide lables when removed from original containers.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingStorage or Display of Food in Contact with Water or Ice (C)
Multiple buckets of plaintain and yuka observed stored in stagnant water. Remove
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Contact with Equipment Utensils and Linens (P)
House made liquid seasoning observed stored on gray trash barrel. Discontinue .
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 issuesIn-Use Utensils Between-Use Storage (C)
Food dispensing utensils observed stored inside cooked shredded chicken . Discontinue to prevent contamination by hands
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 issues(A) Gloves Use Limitation (P)
Observed staff leaving kitchen area with gloves on and coming back to perform new task with same gloves on. Discontinue. PIC to train staff on glove usage.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingMiscellaneous Sources of Contamination (C)
Multiple employee meals observed stored in the refregiration unit next to sales items. Discontinue.
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 contamination(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Container of cut tomato and shredded cooked pork stored in the refrigeration unit for unknow time temperarure 47F-49F. Staff voluntarily discard both products. PIC to retrain staff on monitoring temperature.
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 temperatureReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Container of cooked shredded chicken for empanada observed without datemarking. Per PIC product was made today. Provide made/discard date.
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 temperatureTemperature Measuring Devices-Functionality (C)
Several refrigeration unit observed without a conspicious thermometer. Provide and maintain.
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 temperatureCutting Surfaces (C)
Cutting board at the sandwich station observed heavily soiled. Replace
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Shelving inside walking and meat room observed heavily soiled shelving inside soda refrigerator observed soiled interior and exterior of upright hot holding unit observed soiled interior and exterior of upright and sandwich refrigerator observed soiled middle compartment of the 3 bay sink observed soiled from food debris cook range and interior and exterior of oven observed soiled . Clean and sanitize.
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 problemsUsing a Handwashing Sink-Operation and Maintenance (Pf)
Kitchen handsink observed blocked by pitcher (corrected on site) meat room handsink observed blocked by boxes of meat. Discontinue and maintain accessible for handwashing only to prevent contamination by hands.
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 problemsFloors Walls and Ceilings-Cleanability (C)
Walking unit floor meat room floor and warewashing area observed soiled from food spills. Clean to remove
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 problemsCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Both hood stickers observed expired 12.9.24. Provide new sticker after service from a licensed hood cleaner.
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, Jan 24, 2025 · Original Source
Inspection
18 recorded violations
Miscellaneous Sources of Contamination (C)
Multiple employee meals observed stored in the refregiration unit next to sales items. Discontinue.
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 contamination(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Container of cut tomato and shredded cooked pork stored in the refrigeration unit for unknow time temperarure 47F-49F. Staff voluntarily discard both products. PIC to retrain staff on monitoring temperature.
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 temperatureWhen to Wash (P)
No hand wash observed by staff when switching tasks. PIC to retrain staff on hand wash procedures.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A)-(P) Person-In-Charge-Duties (Pf)
Priority and priority violations noted on the inspection. CFPM to retrain staff on all violations noted on the inspection report. * PIC to post Current Site Clealiness Certiticate * PIC to post Current Certificate of Inspection
An issue that does not fit the common categories. Check the official wording for details.
More about other findingSafe Unadulterated and Honestly Presented (P)
Oil in the fryerolator observed heavily discolored. Change
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 contaminationPackaged and Unpackaged Food-Separation Packaging and Segregation (P)
Different meat species observed being prepped above plantain and yuka in the meat room. Remove and keep separated. Clean and sanitize prep table between uses.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage Containers Identified with Common Name of Food (C)
Multiple squeze bottles and storage containers observed without lables. Provide lables when removed from original containers.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingStorage or Display of Food in Contact with Water or Ice (C)
Multiple buckets of plaintain and yuka observed stored in stagnant water. Remove
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Contact with Equipment Utensils and Linens (P)
House made liquid seasoning observed stored on gray trash barrel. Discontinue .
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 issuesIn-Use Utensils Between-Use Storage (C)
Food dispensing utensils observed stored inside cooked shredded chicken . Discontinue to prevent contamination by hands
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 issues(A) Gloves Use Limitation (P)
Observed staff leaving kitchen area with gloves on and coming back to perform new task with same gloves on. Discontinue. PIC to train staff on glove usage.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Container of cooked shredded chicken for empanada observed without datemarking. Per PIC product was made today. Provide made/discard date.
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 temperatureTemperature Measuring Devices-Functionality (C)
Several refrigeration unit observed without a conspicious thermometer. Provide and maintain.
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 temperatureCutting Surfaces (C)
Cutting board at the sandwich station observed heavily soiled. Replace
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Shelving inside walking and meat room observed heavily soiled shelving inside soda refrigerator observed soiled interior and exterior of upright hot holding unit observed soiled interior and exterior of upright and sandwich refrigerator observed soiled middle compartment of the 3 bay sink observed soiled from food debris cook range and interior and exterior of oven observed soiled . Clean and sanitize.
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 problemsUsing a Handwashing Sink-Operation and Maintenance (Pf)
Kitchen handsink observed blocked by pitcher (corrected on site) meat room handsink observed blocked by boxes of meat. Discontinue and maintain accessible for handwashing only to prevent contamination by hands.
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 problemsFloors Walls and Ceilings-Cleanability (C)
Walking unit floor meat room floor and warewashing area observed soiled from food spills. Clean to remove
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 problemsCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Both hood stickers observed expired 12.9.24. Provide new sticker after service from a licensed hood cleaner.
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, Jan 21, 2025 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
6 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Discontinue prepping large quantity of different meat species above open buckets of plantain and yuka. Remove and keep separated. Clean and sanitize prep table between uses.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage Containers Identified with Common Name of Food (C)
Multiple squeze bottles observed without lables. Provide lables when removed from original containers.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Fried pork at 123F left at room temperature beef and cheese empanada hot holding at 131F. Maintain all food for hot holding at 135F or above.Fried pork was reheated to 181F. 3 empanadas was voluntarily discard by PIC
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 temperatureCutting Surfaces (C)
Cutting board observed heavily soiled. Replace
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Interior of chest freezer observed with heavy ice build up interior and exterior of kitchen refrigerator observed soiled 1 door kitchen refrigerator obseved soiled and with damaged gasket soiled knife observed stored on clean knife rack. Clean and sanitize to remove.
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 problemsEquipment Food-Contact Surfaces and Utensils-Frequency (P)
Meat slicer observed soiled with encrusted residue. Clean between usage and more frequently.
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, Jul 18, 2024 · Original Source
Inspection
6 recorded violations
Cutting Surfaces (C)
Cutting board observed heavily soiled. Replace
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPackaged and Unpackaged Food-Separation Packaging and Segregation (P)
Discontinue prepping large quantity of different meat species above open buckets of plantain and yuka. Remove and keep separated. Clean and sanitize prep table between uses.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage Containers Identified with Common Name of Food (C)
Multiple squeze bottles observed without lables. Provide lables when removed from original containers.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Fried pork at 123F left at room temperature beef and cheese empanada hot holding at 131F. Maintain all food for hot holding at 135F or above.Fried pork was reheated to 181F. 3 empanadas was voluntarily discard by PIC
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 temperature(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Interior of chest freezer observed with heavy ice build up interior and exterior of kitchen refrigerator observed soiled 1 door kitchen refrigerator obseved soiled and with damaged gasket soiled knife observed stored on clean knife rack. Clean and sanitize to remove.
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 problemsEquipment Food-Contact Surfaces and Utensils-Frequency (P)
Meat slicer observed soiled with encrusted residue. Clean between usage and more frequently.
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, Jul 12, 2024 · Original Source
Inspection
1 recorded violation
Handwashing Sinks-Location and Placement (Pf)
Observed no hand sink in the front of the house for employees dispensing RTE foods. Provide accessible hand sink to employees working with RTE foods.
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 record from Boston Inspectional Services Department, Mar 7, 2024 · Original Source
Inspection
2 recorded violations
Backflow Prevention Device When Required (P)
Install food prep sink with proper airgap or provide a plumbers report and a variance if unable to make the corrections. CFPM to use a colendar until plumbers report is available.
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.
More about water, plumbing, or sewage problemsHandwashing Sinks-Location and Placement (Pf)
Observed no hand sink in the front of the house for employees dispensing RTE foods. Provide accessible hand sink to employees working with RTE foods.
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 record from Boston Inspectional Services Department, Jan 25, 2024 · Original Source
Inspection
17 recorded violations
When to Wash (P)
No hand wash observed by employees when switching tasks. PIC to retrain staff on hand wash procedures.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingClean-up of Vomiting and Diarrheal Events (Pf)
No clean up kit available on site. Provide
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 problems(A)-(P) Person-In-Charge-Duties (Pf)
CFPM to provide additional training to staff to address violation as noted on the inspection report and documet training.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPackaged and Unpackaged Food-Separation Packaging and Segregation (P)
Large quantity of different meat species observed being prepped above plantain and yuka. Remove and keep separated. Clean and sanitize prep table between uses.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage Containers Identified with Common Name of Food (C)
Multiple squeze bottles observed without lables. Provide lables when removed from original containers.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingWashing Fruits and Vegetables (C)
Observed sweet potatoes being peeled without being washed before. Discontinue and wash before peeling. Corrected on site by PIC
An issue that does not fit the common categories. Check the official wording for details.
More about other findingStorage or Display of Food in Contact with Water or Ice (C)
Multiple buckets of plaintain and yuka observed stored in stagnant water. Remove
An issue that does not fit the common categories. Check the official wording for details.
More about other findingIn-Use Utensils Between-Use Storage (C)
Food dispensing utensils observed stored in stagnant water and utensils stored on the equipment. Discontinue .
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 issues(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Rotisseri chicken at 114-119F and fried pork at 113F left at room temperature. Maintain all food for hot holding at 135F or above. Rotisseri chicken is being served from a working hot holding unit . Fried pork was reheated to 178F.
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 temperatureVentilation Hood Systems Filters (C)
Both hood stickers observed expired 1.9.24. Provide new sticker after service
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 issuesGood Repair and Proper Adjustment-Equipment (C)
Display case for hot holding observed not operating properly with temperature 101. Discontinue until proper repair.
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 issuesCutting Surfaces (C)
Cutting board observed heavily soiled. Replace
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Interior of hot box observed heavily soiled cookiline equipment front and side observed soiled prep room door observed soiled with meat splash 3-compartment sink backsplash observed soiled exterior of chest freezer downstairs observed soiled lids and raw storage container observed soiled hand sink observed soiled door leading to the basement observed with heavy grease build up interior of 2-door bison refrigerator observed soiled floor behind and around equipments floor inside meat room. Clean and sanitize all.
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 problemsBackflow Prevention Device When Required (P)
Install food prep sink with proper airgap or provide a plumbers report and a variance if unable to make the corrections. CFPM to use a colendar until plumbers report is available.
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.
More about water, plumbing, or sewage problemsHandwashing Sinks-Location and Placement (Pf)
Observed no hand sink in the front of the house for employees dispensing RTE foods. Provide accessible hand sink to employees working with RTE foods.
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 problemsHandwashing Cleanser Availability (Pf)
Hand sink by the cookline observed without hand soap. Provide and maintain. Corrected on site by PIC.
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 problemsSanitizers Criteria-Chemicals (P)
Chlorine sanitizer at the 3 bay sink testing over 200ppm. PIC to retrain all staff on sanitizer set up. Corrected on site by PIC 100ppm.
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.
More about chemicals stored or used unsafelyOfficial record from Boston Inspectional Services Department, Jan 16, 2024 · Original Source
Inspection
17 recorded violations
When to Wash (P)
No hand wash observed by employees when switching tasks. PIC to retrain staff on hand wash procedures.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingClean-up of Vomiting and Diarrheal Events (Pf)
No clean up kit available on site. Provide
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 problems(A)-(P) Person-In-Charge-Duties (Pf)
CFPM to provide additional training to staff to address violation as noted on the inspection report and documet training.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPackaged and Unpackaged Food-Separation Packaging and Segregation (P)
Large quantity of different meat species observed being prepped above plantain and yuka. Remove and keep separated. Clean and sanitize prep table between uses.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage Containers Identified with Common Name of Food (C)
Multiple squeze bottles observed without lables. Provide lables when removed from original containers.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingWashing Fruits and Vegetables (C)
Observed sweet potatoes being peeled without being washed before. Discontinue and wash before peeling. Corrected on site by PIC
An issue that does not fit the common categories. Check the official wording for details.
More about other findingStorage or Display of Food in Contact with Water or Ice (C)
Multiple buckets of plaintain and yuka observed stored in stagnant water. Remove
An issue that does not fit the common categories. Check the official wording for details.
More about other findingIn-Use Utensils Between-Use Storage (C)
Food dispensing utensils observed stored in stagnant water and utensils stored on the equipment. Discontinue .
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 issues(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Rotisseri chicken at 114-119F and fried pork at 113F left at room temperature. Maintain all food for hot holding at 135F or above. Rotisseri chicken is being served from a working hot holding unit . Fried pork was reheated to 178F.
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 temperatureVentilation Hood Systems Filters (C)
Both hood stickers observed expired 1.9.24. Provide new sticker after service
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 issuesGood Repair and Proper Adjustment-Equipment (C)
Display case for hot holding observed not operating properly with temperature 101. Discontinue until proper repair.
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 issuesCutting Surfaces (C)
Cutting board observed heavily soiled. Replace
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Interior of hot box observed heavily soiled cookiline equipment front and side observed soiled prep room door observed soiled with meat splash 3-compartment sink backsplash observed soiled exterior of chest freezer downstairs observed soiled lids and raw storage container observed soiled hand sink observed soiled door leading to the basement observed with heavy grease build up interior of 2-door bison refrigerator observed soiled floor behind and around equipments floor inside meat room. Clean and sanitize all.
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 problemsBackflow Prevention Device When Required (P)
Staff observed washing fruits and vegetable in the 3 bay sink direct to waste. Install food prep sink with proper airgap or provide a plumbers report variance request and procedures to state how an alternative safe prep will be provided.
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.
More about water, plumbing, or sewage problemsHandwashing Sinks-Location and Placement (Pf)
Observed no hand sink in the front of the house for employees dispensing RTE foods no hand sink available in the meat room.. Provide accessible hand sink to employees working with RTE foods.
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 problemsHandwashing Cleanser Availability (Pf)
Hand sink by the cookline observed without hand soap. Provide and maintain. Corrected on site by PIC.
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 problemsSanitizers Criteria-Chemicals (P)
Chlorine sanitizer at the 3 bay sink testing over 200ppm. PIC to retrain all staff on sanitizer set up. Corrected on site by PIC 100ppm.
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.
More about chemicals stored or used unsafelyOfficial record from Boston Inspectional Services Department, Jan 12, 2024 · Original Source