Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
8 inspections
Inspection
Jun 4, 2026
Passed
2 recorded violations
majorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand washing sink at the bar near yhe frozen drink machine at a low pressure.Repair
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, Jun 4, 2026 · Original Source
Inspection
May 26, 2026
Failed (extension granted)
6 recorded violations
majorCode 590.004/4-204.115-PFFood temperature
Official wording
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Noted temperature gauge not working on the dish machine.Repair
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
Low temp dish machine recorded 0PPM with the sanitizer strip.Repair
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand washing sink at the bar near yhe frozen drink machine at a low pressure.Repair
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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Clean the syrup residue from the floor in soda storage area with frequency.
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, May 26, 2026 · Original Source
Inspection
May 18, 2026
Failed
6 recorded violations
majorCode 590.004/4-204.115-PFFood temperature
Official wording
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Noted temperature gauge not working on the dish machine.Repair
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
Low temp dish machine recorded 0PPM with the sanitizer strip.Repair
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand washing sink at the bar near yhe frozen drink machine at a low pressure.Repair
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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Clean the syrup residue from the floor in soda storage area with frequency.
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, May 18, 2026 · Original Source
Inspection
Dec 16, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Dec 16, 2025 · Original Source
Inspection
Jul 29, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 29, 2025 · Original Source
Inspection
Sep 17, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 17, 2024 · Original Source
Inspection
Nov 13, 2023
Passed
1 recorded violation
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Low temp dish machine was not able to power on. PIC will have the power checked by a licensed electrician. PIC states they will not utilize that food area upon opening due to staffing issues.
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.
Official record from Boston Inspectional Services Department, Nov 13, 2023 · Original Source
Inspection
Nov 8, 2023
Failed
1 recorded violation
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Low temp dish machine was not able to power on. PIC will have the power checked by a licensed electrician. PIC states they will not utilize that food area upon opening due to staffing issues.
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.