Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
12 inspections
Inspection
Jul 30, 2026
Report filed
1 recorded violation
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping coths observed soiled/wet on counters. Store properly in sanitizer solution
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, Jul 30, 2026 · Original Source
Inspection
Mar 5, 2026
Passed
1 recorded violation
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Upon reinspection some work has been completed but person in charge states contractors are returning on 3-3-2026 to complete work. Upon completion of work by contractors have them pull permits and get sign off by City of Boston Plumber before the reinspection on 3-16-2026.
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, Mar 5, 2026 · Original Source
Inspection
Mar 2, 2026
Failed (extension granted)
1 recorded violation
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Upon reinspection some work has been completed but person in charge states contractors are returning on 3-3-2026 to complete work. Upon completion of work by contractors have them pull permits and get sign off by City of Boston Plumber before the reinspection on 3-16-2026.
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, Mar 2, 2026 · Original Source
Inspection
Jan 5, 2026
Hearing scheduled
1 recorded violation
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the prep sink in the kitchen there is a direct connection between the waste system and the sink. Have a licensed plumber pull permits and install and air gap at the prep sink.
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 5, 2026 · Original Source
Inspection
Nov 4, 2025
Failed (extension granted)
12 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
The person in charge could not produce procedures or a kit for a vomit and diarrhea event; provide.
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.
The person in charge could not answer correctly more than one reportable symptom none of the reportable illnesses; the person in charge did not answer correctly the minimum internal cooking temperatures for raw chicken beef or comminuted meats. The person in charge should be knowlegable about food safety and illness policy.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
In the reach in refrigerators below the flat top grills observed raw shell eggs directly above pancake batter and spinach; and observed raw chicken stored directly above shredded cheese and pancake batter. Store raw shell eggs and chicken on the lowest tier in cold holding units and always below RTE foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Throughout kitchen and coffee bar area there are in-use containers without name labels containing foods removed from bulk; provide name labels on bottles and containers with foods removed rom bulk.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
At the coffee bar area observed stirring spoons stored inside a container with ambient temperature water; discontinue this practice and store utensils in 135F or higher water in cool running water or on a clean and sanitized surface.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
In the closet directly next to the front entrance bags of coffee beans are stored directly on the floor; elevate foods at least six inches off the ground.
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.
The person in charge could not produce a food thermometer during the inspection; provide a food thermometer with a thin probe.
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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
In the closet next to the front entrance there are spilled coffee beans; in the women's restroom on the floor underneath the soap dispenser there is accumulated liquid soap and soils. Clean and sanitize the areas of soils and food debris.
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.
minorCode 590.004/4-901.11-CEquipment and utensils
Official wording
Equipment and Utensils Air-Drying Required (C)
Inspector’s notes
In the kitchen observed an employee drying plates that had been in the sanitizer solution; instructed the employee to rewash and sanitize the plates and to let them air dry. Sanitized wares must be allowed to air dry and do not use towels to dry sanitized wares.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the prep sink in the kitchen there is a direct connection between the waste system and the sink. Have a licensed plumber pull permits and install and air gap at the prep sink.
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 4, 2025 · Original Source
Inspection
Oct 28, 2025
Failed
12 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
The person in charge could not produce procedures or a kit for a vomit and diarrhea event; provide.
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.
The person in charge could not answer correctly more than one reportable symptom none of the reportable illnesses; the person in charge did not answer correctly the minimum internal cooking temperatures for raw chicken beef or comminuted meats. The person in charge should be knowlegable about food safety and illness policy.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
In the reach in refrigerators below the flat top grills observed raw shell eggs directly above pancake batter and spinach; and observed raw chicken stored directly above shredded cheese and pancake batter. Store raw shell eggs and chicken on the lowest tier in cold holding units and always below RTE foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Throughout kitchen and coffee bar area there are in-use containers without name labels containing foods removed from bulk; provide name labels on bottles and containers with foods removed rom bulk.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
At the coffee bar area observed stirring spoons stored inside a container with ambient temperature water; discontinue this practice and store utensils in 135F or higher water in cool running water or on a clean and sanitized surface.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
In the closet directly next to the front entrance bags of coffee beans are stored directly on the floor; elevate foods at least six inches off the ground.
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.
The person in charge could not produce a food thermometer during the inspection; provide a food thermometer with a thin probe.
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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
In the closet next to the front entrance there are spilled coffee beans; in the women's restroom on the floor underneath the soap dispenser there is accumulated liquid soap and soils. Clean and sanitize the areas of soils and food debris.
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.
minorCode 590.004/4-901.11-CEquipment and utensils
Official wording
Equipment and Utensils Air-Drying Required (C)
Inspector’s notes
In the kitchen observed an employee drying plates that had been in the sanitizer solution; instructed the employee to rewash and sanitize the plates and to let them air dry. Sanitized wares must be allowed to air dry and do not use towels to dry sanitized wares.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the prep sink in the kitchen there is a direct connection between the waste system and the sink. Have a licensed plumber pull permits and install and air gap at the prep sink.
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 28, 2025 · Original Source
Inspection
Apr 17, 2025
Passed
3 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths on counters- Maintain in sanitizer solution
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.
Observed employee handling raw beef with his bare hands in the kitchen- Corrected immediately. Employee fully washed his hands and put on gloves Review gloveuse procedures with all staff
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 590.004/4-501.18-CCleaning and sanitizing
Official wording
Warewashing Equipment Clean Solutions (C)
Inspector’s notes
Wash water set up in the 3 bay sink heavily soiled at the time ofthe inspection- Corrected on site
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, Apr 17, 2025 · Original Source
Inspection
Apr 10, 2025
Failed
3 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths on counters- Maintain in sanitizer solution
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.
Observed employee handling raw beef with his bare hands in the kitchen- Corrected immediately. Employee fully washed his hands and put on gloves Review gloveuse procedures with all staff
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 590.004/4-501.18-CCleaning and sanitizing
Official wording
Warewashing Equipment Clean Solutions (C)
Inspector’s notes
Wash water set up in the 3 bay sink heavily soiled at the time ofthe inspection- Corrected on site
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Liquid and whole shell eggs held on the counter at 60F. Per the PIC the productwas on the counter less than 2 hours Returned to refrigeration at 40F
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.
Observed employee in the kitchen handling RTE products as they were assembling a breakfast sandwich. Reviewed proper glove use procedures. The product was voluntarily discarded the employee washed his hands and put on clean gloves
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Liquid and whole shell eggs held on the counter at 60F. Per the PIC the productwas on the counter less than 2 hours Returned to refrigeration at 40F
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.
Observed employee in the kitchen handling RTE products as they were assembling a breakfast sandwich. Reviewed proper glove use procedures. The product was voluntarily discarded the employee washed his hands and put on clean gloves
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.