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Eating & Drinking · Boston, MA

Anoush Ella

35 W Newton St

Last inspected Apr 21, 2026 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

11 inspections

Inspection

Apr 21, 2026

Passed

6 recorded violations

minorCode 590.002(C)/2-102.12-CPermits, training, and postings

Official wording

(A) Certified Food Protection Manager (C)

Inspector’s notes

PIC on site does not have a current food safety certificate - address as discussed

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues
minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Label all bulk food storage bins to properly identify the contents [ flour - sugar- masa - corn starch - salt ]

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Set up accordingly [ one for ready to eat foods - one for raw foods

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.

More about cleaning or sanitizing problems
majorCode 590.004/4-202.11-PFCleaning and sanitizing

Official wording

Food-Contact Surfaces-Cleanability (Pf)

Inspector’s notes

Clean to remove stobbotn soils on the cutting boards where needed - replace if soils cannot be removed

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.

More about cleaning or sanitizing problems
minorCode 590.004/4-202.18-CFacility maintenance

Official wording

Ventilation Hood Systems Filters (C)

Inspector’s notes

Remove heavily soiled vents in the hood and soak overnight to assist in removing stubborn soils and grime

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
criticalCode 590.005/5-302.16-POther

Official wording

Hose Construction and Identification (P)

Inspector’s notes

Clean floors underneath and behind all cooking equipment from visible food spills

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Apr 21, 2026 · Original Source

Inspection

Apr 14, 2026

Failed

6 recorded violations

minorCode 590.002(C)/2-102.12-CPermits, training, and postings

Official wording

(A) Certified Food Protection Manager (C)

Inspector’s notes

PIC on site does not have a current food safety certificate - address as discussed

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues
minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Label all bulk food storage bins to properly identify the contents [ flour - sugar- masa - corn starch - salt ]

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Set up accordingly [ one for ready to eat foods - one for raw foods

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.

More about cleaning or sanitizing problems
majorCode 590.004/4-202.11-PFCleaning and sanitizing

Official wording

Food-Contact Surfaces-Cleanability (Pf)

Inspector’s notes

Clean to remove stobbotn soils on the cutting boards where needed - replace if soils cannot be removed

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.

More about cleaning or sanitizing problems
minorCode 590.004/4-202.18-CFacility maintenance

Official wording

Ventilation Hood Systems Filters (C)

Inspector’s notes

Remove heavily soiled vents in the hood and soak overnight to assist in removing stubborn soils and grime

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
criticalCode 590.005/5-302.16-POther

Official wording

Hose Construction and Identification (P)

Inspector’s notes

Clean floors underneath and behind all cooking equipment from visible food spills

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Apr 14, 2026 · Original Source

Inspection

Nov 4, 2025

Passed

3 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Observed multiple squeeze bottles stored on the service line undidentified. Provide labels on squeeze bottles with the common name of the food item stored inside.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Observed walnut harissa and eggplant stored at beverage station between 47F-50F. Discussed with PIC to maintain cold holding @ 41F or below. COS

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Observed hood sticker expired May 2025. PIC left messae with company while on site. Submit confirmation to the Health division of appointment

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.

More about cleaning or sanitizing problems

Official record from Boston Inspectional Services Department, Nov 4, 2025 · Original Source

Inspection

Oct 24, 2025

Failed

3 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Observed multiple squeeze bottles stored on the service line undidentified. Provide labels on squeeze bottles with the common name of the food item stored inside.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Observed walnut harissa and eggplant stored at beverage station between 47F-50F. Discussed with PIC to maintain cold holding @ 41F or below. COS

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Observed hood sticker expired May 2025. PIC left messae with company while on site. Submit confirmation to the Health division of appointment

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.

More about cleaning or sanitizing problems

Official record from Boston Inspectional Services Department, Oct 24, 2025 · Original Source

Inspection

Apr 22, 2025

Passed

5 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Observed white bulk containers and squeeze bottles on the line without labels. Provide a label with the common name of food item stored inside.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Observed harissa / hummus stored on service line between 45F-50F. Discussed with Chef to maintain cold holding @ 41F or below. COS

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
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

Observed soiled knives stored on knife rack; food spills on white bulk containers; food spills on flat grill next to ovens; food spills on prep tables and heavy food debris on low temp dishmachine. Clean to remove all spills / soils from stated equipment or utensils and maintain contact surfaces clean

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.

More about cleaning or sanitizing problems
majorCode 590.006/6-301.12-PFOther

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

Observed no paper towels @ first hand sink in basement prep area. Discussed with PIC to maintain paper towels @ all handsinks for proper handwashing. COS

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Observed immature fly activity at bar area. PIC provided previous pest report (April 2025) with no indication of activity. Please schedule additional service for pest activity prior to reinspection

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Boston Inspectional Services Department, Apr 22, 2025 · Original Source

Inspection

Apr 14, 2025

Failed

5 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Observed white bulk containers and squeeze bottles on the line without labels. Provide a label with the common name of food item stored inside.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Observed harissa / hummus stored on service line between 45F-50F. Discussed with Chef to maintain cold holding @ 41F or below. COS

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
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

Observed soiled knives stored on knife rack; food spills on white bulk containers; food spills on flat grill next to ovens; food spills on prep tables and heavy food debris on low temp dishmachine. Clean to remove all spills / soils from stated equipment or utensils and maintain contact surfaces clean

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.

More about cleaning or sanitizing problems
majorCode 590.006/6-301.12-PFOther

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

Observed no paper towels @ first hand sink in basement prep area. Discussed with PIC to maintain paper towels @ all handsinks for proper handwashing. COS

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Observed immature fly activity at bar area. PIC provided previous pest report (April 2025) with no indication of activity. Please schedule additional service for pest activity prior to reinspection

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Boston Inspectional Services Department, Apr 14, 2025 · Original Source

Inspection

Nov 20, 2024

Passed

3 recorded violations

criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Observed eggplant and chick peas stored @ the bar line between 45F-47F. Discussed with PIC to maintain cold holding @ 41F or below. PIC replaced on site

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Observed soils / spills inside single door upright freezer in basement prep kitchen. Clean to remove all spills /soils

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.

More about cleaning or sanitizing problems
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Observed hood sticker expired August 2024. PIC contact hood cleaning company while on site - scheduled 11/14/24

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.

More about cleaning or sanitizing problems

Official record from Boston Inspectional Services Department, Nov 20, 2024 · Original Source

Inspection

Nov 13, 2024

Failed

3 recorded violations

criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Observed eggplant and chick peas stored @ the bar line between 45F-47F. Discussed with PIC to maintain cold holding @ 41F or below. PIC replaced on site

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Observed soils / spills inside single door upright freezer in basement prep kitchen. Clean to remove all spills /soils

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.

More about cleaning or sanitizing problems
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Observed hood sticker expired August 2024. PIC contact hood cleaning company while on site - scheduled 11/14/24

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.

More about cleaning or sanitizing problems

Official record from Boston Inspectional Services Department, Nov 13, 2024 · Original Source

Inspection

Apr 8, 2024

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Apr 8, 2024 · Original Source

Inspection

Nov 7, 2023

Passed

4 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Observed squeeze bottles and multiple bulk containers without labels. Provide a label on all bulk container and squeeze bottles with the common name of food item stored inside.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Observed Harissa / Cucumber salad mix ranging between 46F - 48F at beverage station. Discussed with PIC to maintain cold holding @ 41F or below. PIC replaced

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
criticalCode 590.003/3-501.16-P1Food temperature

Official wording

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Observed chicken and lentil rice stored in hot holding cabinet ranging 97F - 119F. Discussed with PIC to maintain hot holding @ 135F and above. PIC reheated in oven. Corrected on site

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Observed multiple immature flies upstairs near cooking line and beverage station. Provide must current pest report

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Boston Inspectional Services Department, Nov 7, 2023 · Original Source

Inspection

Oct 31, 2023

Failed

4 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Observed squeeze bottles and multiple bulk containers without labels. Provide a label on all bulk container and squeeze bottles with the common name of food item stored inside.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Observed Harissa / Cucumber salad mix ranging between 46F - 48F at beverage station. Discussed with PIC to maintain cold holding @ 41F or below. PIC replaced

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
criticalCode 590.003/3-501.16-P1Food temperature

Official wording

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Observed chicken and lentil rice stored in hot holding cabinet ranging 97F - 119F. Discussed with PIC to maintain hot holding @ 135F and above. PIC reheated in oven. Corrected on site

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Observed multiple immature flies upstairs near cooking line and beverage station. Provide must current pest report

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Boston Inspectional Services Department, Oct 31, 2023 · Original Source

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