Low Temp Machine not dispensing sanitizer (0 ppm-chlorine). Repair to mantain between 50-100ppm.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Hot water faucet at prep area handsink out of order/brokenRepair.
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, Mar 10, 2026 · Original Source
Inspection
Feb 26, 2026
Failed (extension granted)
7 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed eggs case placed directly on cucumber case. Store properly separated.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Low temp dish machine not registering any chlorine sanitizer. Repair to mantain 50-100ppm
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.
Low Temp Machine not dispensing sanitizer (0 ppm-chlorine). Repair to mantain between 50-100ppm.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
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
Pipe near exhaust above cooking line with dust and grease mix. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hansink at lower level used to store whole route (not peeled) produce item. PIC removed it. Use for handwashing only.
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.
Hot water faucet at prep area handsink out of order/brokenRepair.
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, Feb 26, 2026 · Original Source
Inspection
Feb 19, 2026
Failed
6 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed eggs case placed directly on cucumber case. Store properly separated.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Low temp dish machine not registering any chlorine sanitizer. Repair to mantain 50-100ppm
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.
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
Pipe near exhaust above cooking line with dust and grease mix. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hansink at lower level used to store whole route (not peeled) produce item. PIC removed it. Use for handwashing only.
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.
Hot water faucet at prep area handsink out of order/brokenRepair.
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, Feb 19, 2026 · Original Source
Inspection
Jan 22, 2026
Passed
3 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
The person in charge was not able to name any of the reportable symptoms illnesses or able to describe the two stage cooling process for the pho broth; provide a desginated person in charge who is knowlegable about food safety illness policy sanitization and that can take active managerial control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Upon reinspection the provided food thermometer's range is 50F-550F and is not suitable to test the temperature of cold holding; provide a food thermometer suitable to tak temperatures of cold and hot foods.
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.
Upon reinspection the provided pest control report from 11-25-2025 indicates there is rodent activity; the small rodent droppings observed and pointed out to employees from the initial inspection also persist. Provide a new pest control report and clean and sanitize the basement of rodent drooppings.
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 22, 2026 · Original Source
Inspection
Dec 29, 2025
Hearing scheduled
7 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
The person in charge was not able to name any of the reportable symptoms illnesses or able to describe the two stage cooling process for the pho broth; provide a desginated person in charge who is knowlegable about food safety illness policy sanitization and that can take active managerial control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Per the person in charge there was frozen shrimp left on a drainboard to thaw before prep; thaw frozen foods using approved methods as discussed.
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.
Upon reinspection the provided food thermometer's range is 50F-550F and is not suitable to test the temperature of cold holding; provide a food thermometer suitable to tak temperatures of cold and hot foods.
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 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Per the person in charge there is no sanitizer available for use at the low temperature warewashing machine; provide proper sanitizer for use at the low temperature warewashing machine at all times.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
At the three compartment sink using the location's chlorine test strips the solution tested at 0ppm; the health inspector instructed the person in charge to add more chlorine to the solution and retested at 50ppm; always have sanitizer solution at proper ppm per manafacturer instructions.
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.
The data plate on the low temperature warewashing machine can no longer be read; provide a data plate that is readable
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.
Upon reinspection the provided pest control report from 11-25-2025 indicates there is rodent activity; the small rodent droppings observed and pointed out to employees from the initial inspection also persist. Provide a new pest control report and clean and sanitize the basement of rodent drooppings.
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 29, 2025 · Original Source
Inspection
Dec 19, 2025
Failed
7 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
The person in charge was not able to name any of the reportable symptoms illnesses or able to describe the two stage cooling process for the pho broth and the three comparment sink was not set up properly with 0ppm chlorine; provide a desginated person in charge who is knowlegable about food safety illness policy sanitization and that can take active managerial control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Per the person in charge there was frozen shrimp left on a drainboard to thaw before prep; thaw frozen foods using approved methods as discussed.
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.
Per the person in charge the location does not have a food temperature measuring device; 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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Per the person in charge there is no sanitizer available for use at the low temperature warewashing machine; provide proper sanitizer for use at the low temperature warewashing machine at all times.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
At the three compartment sink using the location's chlorine test strips the solution tested at 0ppm; the health inspector instructed the person in charge to add more chlorine to the solution and retested at 50ppm; always have sanitizer solution at proper ppm per manafacturer instructions.
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.
The data plate on the low temperature warewashing machine can no longer be read; provide a data plate that is readable
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.
Throughout basement floor behind equipment on top of shelving in the back room with freezers inside the warewashing machine and on a rice cooker in the kitchen observed small dark rodent droppings. Clean and sanitize the restaurant of the droppings have a pest control operator perform a service before the reinspection and send the 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.
Official record from Boston Inspectional Services Department, Dec 19, 2025 · Original Source
Inspection
Apr 25, 2025
Passed
3 recorded violations
majorCode 590.004/4-204.117-PFCleaning and sanitizing
Official wording
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Inspector’s notes
Low temperature dishwasher is not properly dispensing chlorine sanitizer and tested at 0ppm chlorine at the time of the inspection # bay set up at the time tested at 50ppm Use 3 bay for equipment until dish machine is repaired
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 in lower level with sils and debris- Clean
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling tile with heavy staining in back area- Not over products or equipment Replace ceiling tile
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, Apr 25, 2025 · Original Source
Inspection
Apr 18, 2025
Hearing scheduled
3 recorded violations
majorCode 590.004/4-204.117-PFCleaning and sanitizing
Official wording
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Inspector’s notes
Low temperature dishwasher is not properly dispensing chlorine sanitizer and tested at 0ppm chlorine at the time of the inspection # bay set up at the time tested at 50ppm Use 3 bay for equipment until dish machine is repaired
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 in lower level with sils and debris- Clean
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling tile with heavy staining in back area- Not over products or equipment Replace ceiling tile
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, Apr 18, 2025 · Original Source
Inspection
Apr 11, 2025
Failed
3 recorded violations
majorCode 590.004/4-204.117-PFCleaning and sanitizing
Official wording
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Inspector’s notes
Low temperature dishwasher is not properly dispensing chlorine sanitizer and tested at 0ppm chlorine at the time of the inspection # bay set up at the time tested at 50ppm Use 3 bay for equipment until dish machine is repaired
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 in lower level with sils and debris- Clean
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling tile with heavy staining in back area- Not over products or equipment Replace ceiling tile
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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Prepared desserts for self-service sale without labels. Provide labels on packaging with complete label information.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
No consumer advisory on menu to disclosed and remind consumers that mayo is made with raw egg yolk. Update menu to indicate that mayo is made with raw egg yolk.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Dish machine out of chlorine sanitizer. Corrected on site. Train staff to monitor chemical levels to ensure safe sanitizing of equipment and utensils.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floor under reach-in refrigerators with soils and debris. Drawer refrigerator at stove with soils 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.
Mouse droppings under stove behind dish machine and in basement. Clean and monitor for activity. 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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Prepared desserts for self-service sale without labels. Provide labels on packaging with complete label information.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
No consumer advisory on menu to disclosed and remind consumers that mayo is made with raw egg yolk. Update menu to indicate that mayo is made with raw egg yolk.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Dish machine out of chlorine sanitizer. Corrected on site. Train staff to monitor chemical levels to ensure safe sanitizing of equipment and utensils.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floor under reach-in refrigerators with soils and debris. Drawer refrigerator at stove with soils 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.
Mouse droppings under stove behind dish machine and in basement. Clean and monitor for activity. 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.
There is a mopsink directly next to clean equipment shelving in the upper kitchen. Per previous inspection reports the establishmnet discontinued using this mopsink when an additional mopsink was installed in the lower level. Soiled mops were observed in the no longer used mop sink in the upper level. Discontinue storage of maintainence equipment in this area directly next to clean equipment
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Sliced meats in containers at the slicer at 48F-50F Per the employee on site the productwas sliced about an hour prior to the inspection Placed back in refrigeration at 38F
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Packaged desserts in a self service refrigeration unit with no labeling including allergens- Provide
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
The handwashing sink in the back prep is not working- Make immediate repairs Additional handsink available at the front service area
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.
Evidence of pest activity in the establishment. Expired roaches on glue traps and rodent droppings/traps in lower level Provide an updated detailed pest control report from a licensed pest control company
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.
There is a mopsink directly next to clean equipment shelving in the upper kitchen. Per previous inspection reports the establishmnet discontinued using this mopsink when an additional mopsink was installed in the lower level. Soiled mops were observed in the no longer used mop sink in the upper level. Discontinue storage of maintainence equipment in this area directly next to clean equipment
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Sliced meats in containers at the slicer at 48F-50F Per the employee on site the productwas sliced about an hour prior to the inspection Placed back in refrigeration at 38F
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Packaged desserts in a self service refrigeration unit with no labeling including allergens- Provide
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
The handwashing sink in the back prep is not working- Make immediate repairs Additional handsink available at the front service area
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.
Evidence of pest activity in the establishment. Expired roaches on glue traps and rodent droppings/traps in lower level Provide an updated detailed pest control report from a licensed pest control company
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.