Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
23 inspections
Inspection
Aug 19, 2026
Passed
4 recorded violations
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
Observed in the rear kitchen area multiple surfaces heavily soiled with grease buildup including the pipes to the left of the hood the interiors of the deep fat fryer cabinets and the ceilings ceiling tiles and walls at the warewashing area are all heavily encrusted in grease; clean and sanitize of grease and soils to prevent pest activity.
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.
8-18-26 Upon reinspection clean pest control reports were provided but I observed three small live cockroaches during the reinspection in the dining area and in the hallway with the restrooms. Have your pest control operator perform another service and as many services as required to provide a clean pest control report with no captures no evidence of pests and that sanitation in the restaurant is acceptable.
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.
8-18-2026 Upon reinspection new pH buffer solutions were tested and the pH meter used to test was .3 to .6 above the stated pH of the pH buffer solutions; recalibrate or replace the pH meter so that it is properly calibrated to test pH.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
8-18-2026 Upon reinspection sanitary conditions have improved but there are still multiple surfaces heavily soiled with grease. Three or more small cockroaches were observed during the reinspection in the kitchen and dining area. The restaurant will remain closed until sanitary condiations are acceptable and a pest control operator performs another service and provides a clean IPM style report with no captures no evidence of pests. The business owner has voluntarily closed their restaurant. To reopen your restaurant after regular business hours (Monday-Friday 8am-4pm) call 311 and request to speak with Daniel Prendergast but only after all violations have been corrected and a clean IPM style report has been provided by your pest control operator. If you wish to reopen during regular business hours you may contact your health inspector directly or email isdhealth@boston.gov or call 617-635-5326.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Aug 19, 2026 · Original Source
Inspection
Aug 18, 2026
Voluntarily closed
7 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed in use utensils stored inside 80F water; utensils should be stored in water 135F and above on a clean and sanitized surface on ir 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.
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
Observed in the rear kitchen area multiple surfaces heavily soiled with grease buildup including the pipes to the left of the hood the interiors of the deep fat fryer cabinets and the ceilings ceiling tiles and walls at the warewashing area are all heavily encrusted in grease; clean and sanitize of grease and soils to prevent pest activity.
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 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
Observed the grease receptacle behind the building exterior soiled with grease as well as the ground around the grease receptacle; clean and sanitize.
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.
8-18-26 Upon reinspection clean pest control reports were provided but I observed three small live cockroaches during the reinspection in the dining area and in the hallway with the restrooms. Have your pest control operator perform another service and as many services as required to provide a clean pest control report with no captures no evidence of pests and that sanitation in the restaurant is acceptable.
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.
8-18-2026 Upon reinspection new pH buffer solutions were tested and the pH meter used to test was .3 to .6 above the stated pH of the pH buffer solutions; recalibrate or replace the pH meter so that it is properly calibrated to test pH.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
8-18-2026 Upon reinspection sanitary conditions have improved but there are still multiple surfaces heavily soiled with grease. Three or more small cockroaches were observed during the reinspection in the kitchen and dining area. The restaurant will remain closed until sanitary condiations are acceptable and a pest control operator performs another service and provides a clean IPM style report with no captures no evidence of pests. The business owner has voluntarily closed their restaurant. To reopen your restaurant after regular business hours (Monday-Friday 8am-4pm) call 311 and request to speak with Daniel Prendergast but only after all violations have been corrected and a clean IPM style report has been provided by your pest control operator. If you wish to reopen during regular business hours you may contact your health inspector directly or email isdhealth@boston.gov or call 617-635-5326.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Aug 18, 2026 · Original Source
Inspection
Aug 14, 2026
Voluntarily closed
7 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed in use utensils stored inside 80F water; utensils should be stored in water 135F and above on a clean and sanitized surface on ir 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.
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
Observed in the rear kitchen area multiple surfaces heavily soiled with grease buildup including the pipes to the left of the hood the interiors of the deep fat fryer cabinets the top of the mop sink enclosure and the ceilings ceiling tiles and walls at the warewashing area are all heavily encrusted in grease; clean and sanitize of grease and soils to prevent pest activity.
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 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
Observed the grease receptacle behind the building exterior soiled with grease as well as the ground around the grease receptacle; clean and sanitize.
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.
During the inspection observed ten ore more live and dead small cockroaches in the establishment: observed small rust colored droppings along the wall and ceiling in the bathroom hallway as well as observing a live small cockroach there observed multiple small live moving cockroaches inside the mop closet and in the back hallway where the standing coolers and freezers are. A pest control report from 7-21-2026 states the pest control operator did treatments for cockroaches and to expect an increase in activity but should subside but no activity and no evidence was noted in the report; have your pest control operator perform as many services as required to provide a clean pest control report showing no evidence no activity all structural voids have been sealed and that sanitation levels inside the restaurant are acceptable. It is highly suggested to increase the frequency of treatments by your pest control operator more than the current twice per month until the pest activity has decreased.
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.
Observed the pH meter during calibration reading 4.3 for 4.0 pH buffer 9.4 for 10 pH buffer and 7.6 for 7 pH buffer no distilled water was on site and staff used bottled purified water and observed that in August only 8/1/2026 in the rice pH log was filled out with the pH of prepared rice. Retrain staff to fill out rice pH logs as soon as the rice is ready recalibrate or replace the pH meter so that it correctly reads pH buffers and always have distilled water on site as written in your approved HACCP plan this is a repeat violation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed ten or more live small cockroaches as well as small rust colored droppings in the kitchen bathroom hallway and rear hallway. There were insanitary conditions observed in the form of excessive grease buildup on floors walls and ceilings in the kitchen area. Clean and sanitize the restaurant of grease and soils have your pest control operator perform a service for cockroaches and as many services as required to provide a clean pest control report showing no evidence no activity all structural voids have been fixed and that sanitation in the restaurant is acceptable. The business owner has voluntarily closed their restaurant. To reopen your restaurant after regular business hours (Monday-Friday 8am-4pm) call 311 and request to speak with Daniel Prendergast but only after all violations have been corrected and a clean IPM style report has been provided by your pest control operator. If you wish to reopen during regular business hours you may contact your health inspector directly or email isdhealth@boston.gov or call 617-635-5326.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Aug 14, 2026 · Original Source
Inspection
Jul 28, 2026
Passed
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 inside the closet did not observe an air gap and nobody on staff was able to answer if there was an air gap; have a licensed plumber pulll proper permits and install an 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, Jul 28, 2026 · Original Source
Inspection
Jul 7, 2026
Failed (extension granted)
11 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
In the food prep area observed multiple food handlers without effective hair restraints; provide effective hair restraints.
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No written procedures for cleaning up a vomit and diarrhea event could be presented during the inspection; 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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
In multiple areas in the food prep area observed in-use utensils stored in 70F-90F water; in-use utensils should be stored on a clean and sanitized surface in water 135F and 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.
Observed duck breast left out on metro shelving the emplyee states that the duck breast was frozen and was thawing outside at ambient temperature and was measured at 50F; I had the employee move all the thawing foods to a cold holding unit to thaw safely; thaw frozen foods using only approved methods.
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 an employee mixing vegetables for a salad that would not be cooked with their bare hands; I had the employee stop wash their hands and don gloves; gloves should be worn when handling RTE foods.
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.
No food thermometer could be presented during the inspection; provide a thin-stemmed thermometer capable of measuring cold and hot foods at all times.
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.
The handwashing sink next to the prep sink leaks from the drainage pipe when running; repair or replace the leaking pipe.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the prep sink inside the closet did not observe an air gap and nobody on staff was able to answer if there was an air gap; have a licensed plumber pulll proper permits and install an 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
The floors in the back of house near the warewashing machine are damaged and allowing for pooled water; repair or replace the tiles to prevent pooling water.
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
The posted hood inspection sticker expired 6/27/2026; have an approved hood cleaner perform service and provide an updated hood inspection sticker.
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.
At the time of the inspection there waas nobody on site that was able to demonstrate how to test the pH of the acidified rice the parasite destruction letter expired in January the pH buffers expired in 2025 and the rice pH log for today was not filled out even though in the provided HACCP plan it states that rice will be tested within 30 minutes of being acidified and the rice had been prepared at or around 10:00am. Have someone on staff at all times that is able to test the pH of the rice provide new unexpired pH buffer solutions and provide an updated parasite destruction letter from your seafood provider. Acidified rice prepared this morning was observed discarded after discussion with Principal AM since the pH of the rice could not be checked or verified and was observed by the Health Inspector denatured with sodium hypochlorite solution.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Jul 7, 2026 · Original Source
Inspection
Jun 29, 2026
Failed
11 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
In the food prep area observed multiple food handlers without effective hair restraints; provide effective hair restraints.
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No written procedures for cleaning up a vomit and diarrhea event could be presented during the inspection; 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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
In multiple areas in the food prep area observed in-use utensils stored in 70F-90F water; in-use utensils should be stored on a clean and sanitized surface in water 135F and 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.
Observed duck breast left out on metro shelving the emplyee states that the duck breast was frozen and was thawing outside at ambient temperature and was measured at 50F; I had the employee move all the thawing foods to a cold holding unit to thaw safely; thaw frozen foods using only approved methods.
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 an employee mixing vegetables for a salad that would not be cooked with their bare hands; I had the employee stop wash their hands and don gloves; gloves should be worn when handling RTE foods.
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.
No food thermometer could be presented during the inspection; provide a thin-stemmed thermometer capable of measuring cold and hot foods at all times.
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.
The handwashing sink next to the prep sink leaks from the drainage pipe when running; repair or replace the leaking pipe.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the prep sink inside the closet did not observe an air gap and nobody on staff was able to answer if there was an air gap; have a licensed plumber pulll proper permits and install an 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
The floors in the back of house near the warewashing machine are damaged and allowing for pooled water; repair or replace the tiles to prevent pooling water.
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
The posted hood inspection sticker expired 6/27/2026; have an approved hood cleaner perform service and provide an updated hood inspection sticker.
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.
At the time of the inspection there waas nobody on site that was able to demonstrate how to test the pH of the acidified rice the parasite destruction letter expired in January the pH buffers expired in 2025 and the rice pH log for today was not filled out even though in the provided HACCP plan it states that rice will be tested within 30 minutes of being acidified and the rice had been prepared at or around 10:00am. Have someone on staff at all times that is able to test the pH of the rice provide new unexpired pH buffer solutions and provide an updated parasite destruction letter from your seafood provider. Acidified rice prepared this morning was observed discarded after discussion with Principal AM since the pH of the rice could not be checked or verified and was observed by the Health Inspector denatured with sodium hypochlorite solution.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floors under around and behind equipment throughout the kitchen with visible buildup of food debirs and grease laden soils. Clean to remove. Floors in outside dry storage room with soils. Clean 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.
Grease and soils in outside area & debris remove grease appears to be in catch basin outside rear. CLEAN TO REMOVE. To contact BWSC regarding catch basin. Discontinue allowing grease to enter catch basin.
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.
minorCode 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
Trash receptacles in kitchen with buildup of soils. Clean 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.
Evidence of rat activity with droppings under dishwasher next to grease trap in water heater closet evidence of harborage in floor of defunct exterior walk in cooler currently used for dry food storage with gnaw marks and burrowing evidence in floor materials inside. Clean and sanitize all affected areas. Provide updated IPM pest control report post dated after this day upon re inspection. Most recent pest report from Yankee dated 11/04/2025 states "Quick service restaurant in the lowest level of a residential brown stone. Rats are in the store around the hot water heater in the back of the house. Rub marks are found around this closet. Rats are reported around the kitchen in the back of the house. Rat activity is found the rear alley of the restaurant. The rat activity in this restaurant is inside the walls and below the floor. In order to properly exclude rats from this location will involve a stone mason laying cement on areas of the floor that need strong exclusion. YPC can submit a proposal of service while working along the mason excluding entry" RESOLVE.
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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
The business is not being cleaned with the proper frequency with food spatters and filth on multiple surfaces throughout. Address.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker is expired. Provide current.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floors under around and behind equipment throughout the kitchen with visible buildup of food debirs and grease laden soils. Clean to remove. Floors in outside dry storage room with soils. Clean 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.
Grease and soils in outside area & debris remove grease appears to be in catch basin outside rear. CLEAN TO REMOVE. To contact BWSC regarding catch basin. Discontinue allowing grease to enter catch basin.
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.
minorCode 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
Trash receptacles in kitchen with buildup of soils. Clean 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.
Evidence of rat activity with droppings under dishwasher next to grease trap in water heater closet evidence of harborage in floor of defunct exterior walk in cooler currently used for dry food storage with gnaw marks and burrowing evidence in floor materials inside. Clean and sanitize all affected areas. Provide updated IPM pest control report post dated after this day upon re inspection. Most recent pest report from Yankee dated 11/04/2025 states "Quick service restaurant in the lowest level of a residential brown stone. Rats are in the store around the hot water heater in the back of the house. Rub marks are found around this closet. Rats are reported around the kitchen in the back of the house. Rat activity is found the rear alley of the restaurant. The rat activity in this restaurant is inside the walls and below the floor. In order to properly exclude rats from this location will involve a stone mason laying cement on areas of the floor that need strong exclusion. YPC can submit a proposal of service while working along the mason excluding entry" RESOLVE.
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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
The business is not being cleaned with the proper frequency with food spatters and filth on multiple surfaces throughout. Address.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker is expired. Provide current.
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 5, 2025 · Original Source
Inspection
Nov 14, 2025
Passed
6 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. Ensure all food handlers wear hats or hairnets when preparing food.
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Shelves in kitchen lined with aluminum foil. Discard foil. Use materials that are cleanable durable and non-absorbent.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Wall next to sushi station with spills. Floor under dish machine and dry storage with saoils and debris. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink at sushi station with packages of frozen fish. Corrected on site. Keep hand sinks clear at all times.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Hole in floor in front of 3 compartment sink. Repair to prevent pests from entering.
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.
Official record from Boston Inspectional Services Department, Nov 14, 2025 · Original Source
Inspection
Nov 7, 2025
Failed
6 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. Ensure all food handlers wear hats or hairnets when preparing food.
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Shelves in kitchen lined with aluminum foil. Discard foil. Use materials that are cleanable durable and non-absorbent.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Wall next to sushi station with spills. Floor under dish machine and dry storage with saoils and debris. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink at sushi station with packages of frozen fish. Corrected on site. Keep hand sinks clear at all times.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Hole in floor in front of 3 compartment sink. Repair to prevent pests from entering.
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.
Official record from Boston Inspectional Services Department, Nov 7, 2025 · Original Source
Inspection
Jun 10, 2025
Passed
2 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils and debris under cookline and refrigeration units in back hall. Clean all areas thoroughly 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.
Official record from Boston Inspectional Services Department, Jun 10, 2025 · Original Source
Inspection
Jun 3, 2025
Failed
2 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils and debris under cookline and refrigeration units in back hall. Clean all areas thoroughly 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.
Official record from Boston Inspectional Services Department, Jun 3, 2025 · Original Source
Inspection
Jan 6, 2025
Passed
6 recorded violations
majorCode 590.002/2-301.15-PFOther
Official wording
Where to Wash (Pf)
Inspector’s notes
Staff observed rinsing gloved hands in prep sink. Discontinue rinsing gloves. Wash hands in hand sink with soap between tasks. Change gloves regularly.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handlers observed without hair restraints. Wear hats at all times when preparing food.
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Soiled and degraded aluminum foil lining table at cookline. Discard foil. Use materials that are durable and non-absorbent.
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.
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
Interior chute of ice machine with ;ink mold-like substance. Clean and sanitize
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Grease trap under cookline heavily soiled. 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.
Rat droppings under dish machine and storage shelving. Clean and monitor for activity. Provide current pest report
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.
Official record from Boston Inspectional Services Department, Jan 6, 2025 · Original Source
Inspection
Dec 24, 2024
Failed
6 recorded violations
majorCode 590.002/2-301.15-PFOther
Official wording
Where to Wash (Pf)
Inspector’s notes
Staff observed rinsing gloved hands in prep sink. Discontinue rinsing gloves. Wash hands in hand sink with soap between tasks. Change gloves regularly.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handlers observed without hair restraints. Wear hats at all times when preparing food.
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Soiled and degraded aluminum foil lining table at cookline. Discard foil. Use materials that are durable and non-absorbent.
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.
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
Interior chute of ice machine with ;ink mold-like substance. Clean and sanitize
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Grease trap under cookline heavily soiled. 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.
Rat droppings under dish machine and storage shelving. Clean and monitor for activity. Provide current pest report
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.
Official record from Boston Inspectional Services Department, Dec 24, 2024 · Original Source
Inspection
Sep 11, 2024
Passed
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Current pest report indicates rat and roach activity. Provide next service report. Last service report is much improved Continue cleaning and monitoring for activity
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.
Official record from Boston Inspectional Services Department, Sep 11, 2024 · Original Source
Inspection
Sep 3, 2024
Failed (extension granted)
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Current pest report indicates rat and roach activity. Provide next service report. Last service report is much improved Continue cleaning and monitoring for activity
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.
Official record from Boston Inspectional Services Department, Sep 3, 2024 · Original Source
Inspection
Aug 22, 2024
Failed (extension granted)
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Current pest report indicates roach activity. Provide date of next service and report
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.
Official record from Boston Inspectional Services Department, Aug 22, 2024 · Original Source
Inspection
Aug 7, 2024
Failed (extension granted)
7 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Some kitchen staff observed without hair restraints. Provide hats or hairnets for all food service staff.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Diced tofu for miso soup stored in water on counter at 80F. Water removed tofu place in refrigerator. Store tofu dry in refrigerator or on ice at 41F.
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.
Hot water faucet loose at sushi station. Repair as needed to ensure consistent hot water for hand washing. Dish machine leaks during wash cycle. Discard plastic bag around dish machine and service as needed to prevent water from spraying on floor.
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.
Hand sink at warewashing out of soap. Corrected on site. Ensure hand sinks have soap and towels at all times.
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.
Current pest report indicates roach activity. Provide date of next service and report
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.
Live cockroach observed at 3 compartment sink. Provide current pest report.
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.
Official record from Boston Inspectional Services Department, Aug 7, 2024 · Original Source
Inspection
Jul 31, 2024
Failed
6 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Some kitchen staff observed without hair restraints. Provide hats or hairnets for all food service staff.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Diced tofu for miso soup stored in water on counter at 80F. Water removed tofu place in refrigerator. Store tofu dry in refrigerator or on ice at 41F.
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.
Hot water faucet loose at sushi station. Repair as needed to ensure consistent hot water for hand washing. Dish machine leaks during wash cycle. Discard plastic bag around dish machine and service as needed to prevent water from spraying on floor.
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.
Hand sink at warewashing out of soap. Corrected on site. Ensure hand sinks have soap and towels at all times.
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.
Live cockroach observed at 3 compartment sink. Provide current pest report.
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.
Official record from Boston Inspectional Services Department, Jul 31, 2024 · Original Source
Inspection
Mar 4, 2024
Passed
5 recorded violations
minorCode 590.003/3-501.13-CFood temperature
Official wording
Thawing (C)
Inspector’s notes
Reduced oxygen packaged salmon and tuna thawed in refrigerator without removing packaging. Pierce or remove packaging prior to thawing.
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.
Fried tofu in cookline refrigerator at 80F. PIC stared tuofu was cooked more than 2 hours prior. Discarded by PIC. Ensure cooked foods are cooled according to time and temperature requirements.
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
Interior chute of ice machine with pink mold-like substance. Clean regularly 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.
Hand sink at sushi station out of soap. Staff using kitchen hand sink. Ensure hand sinks have soap at all times.
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, Mar 4, 2024 · Original Source
Inspection
Feb 26, 2024
Failed
5 recorded violations
minorCode 590.003/3-501.13-CFood temperature
Official wording
Thawing (C)
Inspector’s notes
Reduced oxygen packaged salmon and tuna thawed in refrigerator without removing packaging. Pierce or remove packaging prior to thawing.
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.
Fried tofu in cookline refrigerator at 80F. PIC stared tuofu was cooked more than 2 hours prior. Discarded by PIC. Ensure cooked foods are cooled according to time and temperature requirements.
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
Interior chute of ice machine with pink mold-like substance. Clean regularly 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.
Hand sink at sushi station out of soap. Staff using kitchen hand sink. Ensure hand sinks have soap at all times.
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.