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Eating & Drinking · Boston, MA

Baby Cafe Kitchen

128 Brighton Av

Last inspected Feb 26, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

11 inspections

Inspection

Feb 26, 2026

Passed

10 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

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

Inspector’s notes

Several bulk food containers without proper labels. Provide.

In plain English

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

More about other finding
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Observed knives stored in between equipment in the prep area Store properly on a clean/sanitized solution. Observed plastic bawls used to dispense bulk food items. Discontinue use handled utensils only.

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 issues
minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Several wiping cloths observed soiled 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.

More about cleaning or sanitizing problems
minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Several food items stored on the floor at storage area. Elevate properly.

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.

More about food not protected from contamination
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

Several items without date -marking inside walk-in unit. Provide.

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

Cookinng line equipment and utility pipes with grease build up. Clean to remove. Several shelves at prep storage and warewashing areas soiled. Top of dish machine soiled-- Clean all properly. Exterior of some refrigerating units at the bar area soiled. Clean properly.

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 590.004/4-903.11-CEquipment and utensils

Official wording

(A) and (C) Equipment Utensils Linens and Single-Service and Single-Use Articles-Storing (C)

Inspector’s notes

Several boxes with single-use cotnainers/utensils store on the floor at storage area. Elevate properly.

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 issues
minorCode 590.006/6-202.15-COther

Official wording

Outer Openings Protected (C)

Inspector’s notes

Rear doors with gap in the middle and at the bottom. Provide proper sweeps.

In plain English

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

More about other finding
minorCode 590.006/6-501.114-CFacility maintenance

Official wording

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Some construction equipment stored in thre room near bar. Remove.

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
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

Health permit not renewed for 2026. Provide

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Boston Inspectional Services Department, Feb 26, 2026 · Original Source

Inspection

Feb 19, 2026

Failed

10 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

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

Inspector’s notes

Several bulk food containers without proper labels. Provide.

In plain English

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

More about other finding
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Observed knives stored in between equipment in the prep area Store properly on a clean/sanitized solution. Observed plastic bawls used to dispense bulk food items. Discontinue use handled utensils only.

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 issues
minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Several wiping cloths observed soiled 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.

More about cleaning or sanitizing problems
minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Several food items stored on the floor at storage area. Elevate properly.

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.

More about food not protected from contamination
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

Several items without date -marking inside walk-in unit. Provide.

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

Cookinng line equipment and utility pipes with grease build up. Clean to remove. Several shelves at prep storage and warewashing areas soiled. Top of dish machine soiled-- Clean all properly. Exterior of some refrigerating units at the bar area soiled. Clean properly.

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 590.004/4-903.11-CEquipment and utensils

Official wording

(A) and (C) Equipment Utensils Linens and Single-Service and Single-Use Articles-Storing (C)

Inspector’s notes

Several boxes with single-use cotnainers/utensils store on the floor at storage area. Elevate properly.

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 issues
minorCode 590.006/6-202.15-COther

Official wording

Outer Openings Protected (C)

Inspector’s notes

Rear doors with gap in the middle and at the bottom. Provide proper sweeps.

In plain English

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

More about other finding
minorCode 590.006/6-501.114-CFacility maintenance

Official wording

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Some construction equipment stored in thre room near bar. Remove.

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
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

Health permit not renewed for 2026. Provide

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Boston Inspectional Services Department, Feb 19, 2026 · Original Source

Inspection

Jan 2, 2026

Passed

8 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Observed multiple cups and containers with in use utensils stored in water at 65-79F; in use utensils must be stored on a clean sanitized surface in water 135F or above or in cool running water.

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 issues
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

Cooked rice noodles left out at ambient temperatures that per the PIC had been cooked at around 11:00am at 65F the person in charge voluntarily discarded the noodles. Keep TCS items at 135F or above or 41F or below.

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 590.004/4-501.114-PChemicals

Official wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s notes

Two bottles labeled as sanitizer tested 0ppm for chlorine which is the only sanitizer used in the location; the person in charge remixed the solution and tested at 100ppm. Maintain sanitizer at manafactuerer's recomennded ppm.

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 unsafely
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 walkin refrigerator the shelving and floors are heavily soiled with grease and foods; clean and sanitize the surfaces of soils and 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 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

At two hand sinks in the kitchen observed sink basins blocked by items; hand sinks should be used only for handwashing and nothing else. Review with staff to not leave or store items in the hand sinks.

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 problems
minorCode 590.006/6-301.14-CHandwashing

Official wording

Handwashing Signage (C)

Inspector’s notes

In the men's room there is no employee's must wash hands 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 problems
minorCode 590.006/6-501.111-CPests

Official wording

Controlling Pests (C)

Inspector’s notes

On two or more glue traps in kitchen observed multiple small cockroaches trapped on glue traps; remove caught pests with more frequency.

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
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

At side and rear exits of building observed large dark rodent droppings on stairs and in the immediate area around the doors; clean and sanitize the area of droppings and have your pest control operator perform a service provide report to damien.yee@boston.gov

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, Jan 2, 2026 · Original Source

Inspection

Dec 22, 2025

Failed

8 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Observed multiple cups and containers with in use utensils stored in water at 65-79F; in use utensils must be stored on a clean sanitized surface in water 135F or above or in cool running water.

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 issues
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

Cooked rice noodles left out at ambient temperatures that per the PIC had been cooked at around 11:00am at 65F the person in charge voluntarily discarded the noodles. Keep TCS items at 135F or above or 41F or below.

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 590.004/4-501.114-PChemicals

Official wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s notes

Two bottles labeled as sanitizer tested 0ppm for chlorine which is the only sanitizer used in the location; the person in charge remixed the solution and tested at 100ppm. Maintain sanitizer at manafactuerer's recomennded ppm.

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 unsafely
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 walkin refrigerator the shelving and floors are heavily soiled with grease and foods; clean and sanitize the surfaces of soils and 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 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

At two hand sinks in the kitchen observed sink basins blocked by items; hand sinks should be used only for handwashing and nothing else. Review with staff to not leave or store items in the hand sinks.

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 problems
minorCode 590.006/6-301.14-CHandwashing

Official wording

Handwashing Signage (C)

Inspector’s notes

In the men's room there is no employee's must wash hands 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 problems
minorCode 590.006/6-501.111-CPests

Official wording

Controlling Pests (C)

Inspector’s notes

On two or more glue traps in kitchen observed multiple small cockroaches trapped on glue traps; remove caught pests with more frequency.

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
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

At side and rear exits of building observed large dark rodent droppings on stairs and in the immediate area around the doors; clean and sanitize the area of droppings and have your pest control operator perform a service provide report to damien.yee@boston.gov

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, Dec 22, 2025 · Original Source

Inspection

Sep 16, 2025

Report filed

8 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Rice scoop stored in 75F water. Store scoop clean and dry or in water over 135F.

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 issues
minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Soiled wiping cloths observed on counters. Store wiping cloths in sanitizing solution to prevent contamination.

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
criticalCode 590.003/3-403.11-PFood temperature

Official wording

Reheating for Hot Holding (P)

Inspector’s notes

Meat sauce and fish cakes holding at 100F in steam table. Reheated to 180F. Reheat cooked foods to 165F prior to placing into hot holding.

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 590.004/4-101.16-COther

Official wording

Sponges Use Limitation (C)

Inspector’s notes

Sponges pbserved at warewashing. Discard sponges and discontinue using to wash food contact surfaces.

In plain English

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

More about other finding
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Soils and debris under ice machine and dry storage shelves. Clean to avoid attracting pests.

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 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Hot water faucet at warewashing hand sink with low pressure. Repair as needed for proper flow.

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
minorCode 590.006/6-501.11-CFacility maintenance

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Floor around grease trap under dish machine damaged and uneven. Resurface to prevent food and grease collecting and attracting pests. Repairs pending

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
majorCode 590.007/7-102.11-PFOther

Official wording

Common Name-Working Containers (Pf)

Inspector’s notes

Chemical spray bottles without labels. Label all chemical bottles to prevent contamination.

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, Sep 16, 2025 · Original Source

Inspection

Sep 9, 2025

Failed

8 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Rice scoop stored in 75F water. Store scoop clean and dry or in water over 135F.

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 issues
minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Soiled wiping cloths observed on counters. Store wiping cloths in sanitizing solution to prevent contamination.

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
criticalCode 590.003/3-403.11-PFood temperature

Official wording

Reheating for Hot Holding (P)

Inspector’s notes

Meat sauce and fish cakes holding at 100F in steam table. Reheated to 180F. Reheat cooked foods to 165F prior to placing into hot holding.

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 590.004/4-101.16-COther

Official wording

Sponges Use Limitation (C)

Inspector’s notes

Sponges pbserved at warewashing. Discard sponges and discontinue using to wash food contact surfaces.

In plain English

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

More about other finding
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Soils and debris under ice machine and dry storage shelves. Clean to avoid attracting pests.

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 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Hot water faucet at warewashing hand sink with low pressure. Repair as needed for proper flow.

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
minorCode 590.006/6-501.11-CFacility maintenance

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Floor around grease trap under dish machine damaged and uneven. Resurface to prevent food and grease collecting and attracting pests.

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
majorCode 590.007/7-102.11-PFOther

Official wording

Common Name-Working Containers (Pf)

Inspector’s notes

Chemical spray bottles without labels. Label all chemical bottles to prevent contamination.

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, Sep 9, 2025 · Original Source

Inspection

Mar 28, 2025

Passed

12 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Food handler observed without hair restraint. Provide hats or hairnets.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues
majorCode 590.002(D)/2-103.11-PFOther

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

Scooping ice cream without Frozen Dessert Permit. Update permit with isdhealth@boston.gov

In plain English

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

More about other finding
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Scoop and tongs for beverages and ice cream stored in 74F water. Store uensils clean and dry or in water over 135F.

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 issues
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

Rice noodles on counter at 66F. Store rice noodles in refrigerator.

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 590.004/4-101.16-COther

Official wording

Sponges Use Limitation (C)

Inspector’s notes

Sponges observed at warewashing. Discard sponges. Do not use sponges to wash food contact surfaces.

In plain English

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

More about other finding
majorCode 590.004/4-302.14-PFCleaning and sanitizing

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

No quats test strips on site. Provide quats test strips.

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 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Soils and debris under ice machine and behind grease trap. Clean to avoid attracting pests.

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 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Hot water faucet at hand sink next to 3 compartment sink loose. Repair as 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.

More about building upkeep issues
minorCode 590.006/6-202.15-COther

Official wording

Outer Openings Protected (C)

Inspector’s notes

Daylight visible under back door. Replace/repair door sweep to prevent pests from entering.

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

Traps with dead cockroaches. Discard dead pests. Provide current pest reports.

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
minorCode 590.006/6-501.18-CWater, plumbing, and sewage

Official wording

Cleaning of Plumbing Fixtures (C)

Inspector’s notes

Hand sink at cookline with soils. Clean to prevent contamination.

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.

More about water, plumbing, or sewage problems
majorCode 590.007/7-102.11-PFOther

Official wording

Common Name-Working Containers (Pf)

Inspector’s notes

No chemical spray bottles observed with name or labels. Label all chemical bottles to prevent contamination.

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, Mar 28, 2025 · Original Source

Inspection

Mar 21, 2025

Failed

12 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Food handler observed without hair restraint. Provide hats or hairnets.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues
majorCode 590.002(D)/2-103.11-PFOther

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

Scooping ice cream without Frozen Dessert Permit. Update permit with isdhealth@boston.gov

In plain English

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

More about other finding
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Scoop and tongs for beverages and ice cream stored in 74F water. Store uensils clean and dry or in water over 135F.

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 issues
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

Rice noodles on counter at 66F. Store rice noodles in refrigerator.

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 590.004/4-101.16-COther

Official wording

Sponges Use Limitation (C)

Inspector’s notes

Sponges observed at warewashing. Discard sponges. Do not use sponges to wash food contact surfaces.

In plain English

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

More about other finding
majorCode 590.004/4-302.14-PFCleaning and sanitizing

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

No quats test strips on site. Provide quats test strips.

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 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Soils and debris under ice machine and behind grease trap. Clean to avoid attracting pests.

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 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Hot water faucet at hand sink next to 3 compartment sink loose. Repair as 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.

More about building upkeep issues
minorCode 590.006/6-202.15-COther

Official wording

Outer Openings Protected (C)

Inspector’s notes

Daylight visible under back door. Replace/repair door sweep to prevent pests from entering.

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

Traps with dead cockroaches. Discard dead pests. Provide current pest reports.

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
minorCode 590.006/6-501.18-CWater, plumbing, and sewage

Official wording

Cleaning of Plumbing Fixtures (C)

Inspector’s notes

Hand sink at cookline with soils. Clean to prevent contamination.

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.

More about water, plumbing, or sewage problems
majorCode 590.007/7-102.11-PFOther

Official wording

Common Name-Working Containers (Pf)

Inspector’s notes

No chemical spray bottles observed with name or labels. Label all chemical bottles to prevent contamination.

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, Mar 21, 2025 · Original Source

Inspection

Oct 31, 2024

Not required

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source

Inspection

Apr 4, 2024

Passed

5 recorded violations

minorCode 590.005/5-502.11-COther

Official wording

Frequency-Removal (C)

Inspector’s notes

Dumpster is overflowing with trash. Remove. Provide site cleanliness permit.

In plain English

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

More about other finding
majorCode 590.004/4-302.13-PFFood temperature

Official wording

Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)

Inspector’s notes

No irreversible indicator for high temp dish machine. Provide.

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 590.005/5-203.14-PWater, plumbing, and sewage

Official wording

Backflow Prevention Device When Required (P)

Inspector’s notes

The food preparation/culinary sink does not have an indirect waste drain/air gap. Install.

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.

More about water, plumbing, or sewage problems
minorCode 590.005/5-501.115-CFacility maintenance

Official wording

Maintaining Refuse Areas and Enclosures (C)

Inspector’s notes

Empty kegs trash and debri in outside area. REMOVE.

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
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

Provide a copy of the menu with allergen statement. PIC states no raw or undercooked foods to be offered. Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Boston Inspectional Services Department, Apr 4, 2024 · Original Source

Inspection

Apr 3, 2024

Failed

5 recorded violations

criticalCode 590.005/5-203.14-PWater, plumbing, and sewage

Official wording

Backflow Prevention Device When Required (P)

Inspector’s notes

The food preparation/culinary sink does not have an indirect waste drain/air gap. Install.

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.

More about water, plumbing, or sewage problems
minorCode 590.005/5-502.11-COther

Official wording

Frequency-Removal (C)

Inspector’s notes

Dumpster is overflowing with trash. Remove. Provide site cleanliness permit.

In plain English

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

More about other finding
majorCode 590.004/4-302.13-PFFood temperature

Official wording

Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)

Inspector’s notes

No irreversible indicator for high temp dish machine. Provide.

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 590.005/5-501.115-CFacility maintenance

Official wording

Maintaining Refuse Areas and Enclosures (C)

Inspector’s notes

Empty kegs trash and debri in outside area. REMOVE.

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
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

Provide a copy of the menu with allergen statement. PIC states no raw or undercooked foods to be offered. Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Boston Inspectional Services Department, Apr 3, 2024 · Original Source

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