SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
8 inspections
Inspection
Dec 17, 2025
Passed
2 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed ready to eat sauces / cut produce stored in refrigerated units over 24hrs without date marking. Provide date marking on all ready to eat foods held over 24hrs in refrigerated units
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed basement prep room soiled with flour on prep tables and on in place mixer. Clean to remove all soils / spills
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, Dec 17, 2025 · Original Source
Inspection
Dec 10, 2025
Failed
2 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed ready to eat sauces / cut produce stored in refrigerated units over 24hrs without date marking. Provide date marking on all ready to eat foods held over 24hrs in refrigerated units
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed basement prep room soiled with flour on prep tables and on in place mixer. Clean to remove all soils / spills
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, Dec 10, 2025 · Original Source
Inspection
May 28, 2025
Passed
5 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw shell eggs stored either together with ready to eat food and above ready to eat foods in refrigerated units. Discussed with PIC to maintain raw and ready to eat foods stored seperately while in refrigerated units. COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed opened cans stored in single door upright unit in kitchen. Remove food from opened cans and maintain in food grade containers protected
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed sliced produce and other ready to eat cooked foods stored and held over 24hrs in refrigerated units without date marking. Provide date marking on all ready to foods held over 24hrs per PIC
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed heavy ice build up in deep freezer; food spills on white bulk containers and prep tables; microwave oven and single door upright freezer all in kitchen. Thoroughly clean to remove all spills / soils from stated equipment
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 28, 2025 · Original Source
Inspection
May 14, 2025
Failed
5 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw shell eggs stored either together with ready to eat food and above ready to eat foods in refrigerated units. Discussed with PIC to maintain raw and ready to eat foods stored seperately while in refrigerated units. COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed opened cans stored in single door upright unit in kitchen. Remove food from opened cans and maintain in food grade containers protected
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed sliced produce and other ready to eat cooked foods stored and held over 24hrs in refrigerated units without date marking. Provide date marking on all ready to foods held over 24hrs per PIC
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed heavy ice build up in deep freezer; food spills on white bulk containers and prep tables; microwave oven and single door upright freezer all in kitchen. Thoroughly clean to remove all spills / soils from stated equipment
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 14, 2025 · Original Source
Inspection
Dec 3, 2024
Passed
4 recorded violations
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 cheese / beef sambusa stored on steam table @ 120F. Discussed with PIC to maintain hot holding @ 135F and above. PIC reheated
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
Observed no sanitizer test kit on site. Provide test kit for proper testing of chlorine sanitizer. Tested with Inspector kit - chlorine 100ppm
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, Dec 3, 2024 · Original Source
Inspection
Nov 25, 2024
Failed
4 recorded violations
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 cheese / beef sambusa stored on steam table @ 120F. Discussed with PIC to maintain hot holding @ 135F and above. PIC reheated
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
Observed no sanitizer test kit on site. Provide test kit for proper testing of chlorine sanitizer. Tested with Inspector kit - chlorine 100ppm
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, Nov 25, 2024 · Original Source
Inspection
May 1, 2024
Passed
1 recorded violation
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Observed Certified Food Protection Manager certificate expired February 2024. Instucted PIC to submit confirmation of registration via email to the Health Division
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.
Official record from Boston Inspectional Services Department, May 1, 2024 · Original Source
Inspection
Apr 24, 2024
Failed
1 recorded violation
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Observed Certified Food Protection Manager certificate expired February 2024. Instucted PIC to submit confirmation of registration via email to the Health Division
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.