Inspection
Jul 29, 2026
9 recorded violations
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
P's & PF's violations noted on the inspection report. PIC to train staff on violations noted on the inspection report
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed utensil stored in stagnant water 78F-105F and in between equipments. Discontinue to prevent contamination (cos)
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.
More about equipment or utensil issuesOfficial wording
Thawing (C)
Inspector’s notes
Raw fish & raw shrimp observed thawing in stagnant water at 58F in the food prep sink. Discontinue and thaw as discussed during the inspection (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 temperatureOfficial wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Multiple containers of prepped foods and RTE foods observed at 53F-80F stored in a non working cold unit at 80F (thermometer inside). PIC advised to remove all the foods since it was placed in the unit less than 1 hour and place in a working cold unit (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 temperatureOfficial wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Bar low temp dishwasher observed at 00ppm. Staff advised to stop using until repair is provided. Additional low temp dishwasher on site operating properly
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.
More about chemicals stored or used unsafelyOfficial wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
2 cold holding unit observed at 80F. Provide repair.
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.
More about equipment or utensil issuesOfficial wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of bar dishwasher observed heavily soiled by black substance build up and brown slime build up. Clean and sanitize to remove
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 problemsOfficial wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Bar handwashing sink observed being used as dump sink and vice versa/ observed blocked by strainer and mixing cup. Discontinue Kitchen main handsink observed bloked by hotel pan and utility cart. Discontinue & maintain accessible at all time to encorurage handwashing. PIC to monitor handwashing
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.
More about handwashing problemsOfficial wording
Handwashing Signage (C)
Inspector’s notes
Bar handsink observed missing employee must wash hands/hand washing only signage. Provide
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Jul 29, 2026 · Original Source