Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Asterisks observed missing on the food offered crudo/ raw . Provide asterisks to the pertaining menu item.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Asterisks observed missing on the food offered crudo/ raw . Provide asterisks to the pertaining menu item.
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, Jul 15, 2026 · Original Source
Inspection
Jan 15, 2026
Passed
1 recorded violation
minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Per PIC fruits and vegetables gets washed in the 3 bay sink direct to waste. Provide prep sink and safe alternative to wash produce fruits and vegetables
In plain English
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.
Official record from Boston Inspectional Services Department, Jan 15, 2026 · Original Source
Inspection
Dec 18, 2025
Failed (extension granted)
2 recorded violations
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Per PIC fruits and vegetables gets washed in the 3 bay sink direct to waste. Provide prep sink and safe alternative to wash produce fruits and vegetables (11.3.25)
In plain English
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.
minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Per PIC fruits and vegetables gets washed in the 3 bay sink direct to waste. Provide prep sink and safe alternative to wash produce fruits and vegetables
In plain English
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.
Official record from Boston Inspectional Services Department, Dec 18, 2025 · Original Source
Inspection
Nov 3, 2025
Failed (extension granted)
1 recorded violation
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Per PIC fruits and vegetables gets washed in the 3 bay sink direct to waste. Provide prep sink and safe alternative to wash produce fruits and vegetables (11.3.25)
In plain English
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.
Official record from Boston Inspectional Services Department, Nov 3, 2025 · Original Source
Inspection
Oct 23, 2025
Failed
1 recorded violation
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Per PIC fruits and vegetables gets washed in the 3 bay sink direct to waste. Provide prep sink and safe alternative to wash produce fruits and vegetables
In plain English
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.
Official record from Boston Inspectional Services Department, Oct 23, 2025 · Original Source
Inspection
Oct 10, 2024
Passed
7 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Food safety / allergen awareness certificates are expired and do not match the names of anyone working inside the restaurant - 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.
Shucked Shellfish Packaging and Identification (Pf)
Inspector’s notes
I.D. tags are all over the place several missing - moving forward all shellfish identification tags will be organized properly - available for presentation on site when needed - keep them well organizwd and tidy easily accessible - daily weekly and monthly iand n chronological order as discussed
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Set up accordingly as discussed
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
The new revised menu is missing the proper consumer advisory
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Compromised [ chlorine ] test strips - replace
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.
Clearly identify all designated hand sinks where needed
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, Oct 10, 2024 · Original Source
Inspection
Oct 4, 2024
Failed
7 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Food safety / allergen awareness certificates are expired and do not match the names of anyone working inside the restaurant - 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.
Shucked Shellfish Packaging and Identification (Pf)
Inspector’s notes
I.D. tags are all over the place several missing - moving forward all shellfish identification tags will be organized properly - available for presentation on site when needed - keep them well organizwd and tidy easily accessible - daily weekly and monthly iand n chronological order as discussed
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Set up accordingly as discussed
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
The new revised menu is missing the proper consumer advisory
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Compromised [ chlorine ] test strips - replace
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.
Clearly identify all designated hand sinks where needed
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, Oct 4, 2024 · Original Source
Inspection
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
Inspection
Dec 5, 2023
Report filed
3 recorded violations
minorCode 590.003/3-202.18-COther
Official wording
Shell stock Identification (C)
Inspector’s notes
Ensure all shell stock I.D. tags are clearly visible in each container as discussed - keep accurate shell stock i.d. tag records and well organized on site - store weekly - then monthly for easy accessability when needed
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Replace the two compromised ceiling tiles in the kitchen area where needed
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.
Clearly identify all designated hand sinks in the kitchen as discussed during inspection [ Hand Washing Only ] the current signage posted behind the sinks should be for the resrrooms as they clearly state - all employees must wash hands properly before returning to work
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.