SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
9 inspections
Inspection
Sep 25, 2026
Passed
1 recorded violation
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Shell tags observed missing last sold date. Provide as discussed during the inspection
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, Sep 25, 2026 · Original Source
Inspection
Sep 1, 2026
Failed
1 recorded violation
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Shell tags observed missing last sold date. Provide as discussed during the inspection
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.
Multiple CO2 tanks observed not anchored. Anchored while storing
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Containers of RTE and prepped foods observed without date marking. Per PIC food was prepped ealier today Provide made discard date before storing.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)
Inspector’s notes
Containers of sauce with date marking 1.7.26 observed stored in the 2 door refrigeration unit. PIC voluntarily discard the products. PIC to monitor date marking and train staff
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
PIC unable to provide an working irreverssible thermometer for the high temp dishwasher. Provide maintain accessible at all time.
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/ exterior / gasket of multiple cold holding/ refrigeration unit observed visible soiled from handprints food spills and dry food spills multiple kitchen shelvings observed soiled from visible food debris and food spills (banquet room / catering kitchen ). Clean and sanitize to remove
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor under equipments shelvings/ warewashing/ storage room/ in the Catering area observed soiled from visible food debris and loose debris. 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.
Warewashing handsink observed without handsoap. Provide and maintain (cos)
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
Observed ceiling tile missing in the banquet room. Repair
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 3, 2026 · Original Source
Inspection
Jan 27, 2026
Failed
13 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
P's & PF's violations noted on the inspection report. PIC to train staff on violations noted on the inspection report. PIC to post current Site Cleanliness Certificate PIC to post current Certificate of Inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Multiple CO2 tanks observed not anchored. Anchored while storing
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Containers of RTE and prepped foods observed without date marking. Per PIC food was prepped ealier today Provide made discard date before storing.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)
Inspector’s notes
Containers of sauce with date marking 1.7.26 observed stored in the 2 door refrigeration unit. PIC voluntarily discard the products. PIC to monitor date marking and train staff
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
PIC unable to provide an working irreverssible thermometer for the high temp dishwasher. Provide maintain accessible at all time.
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/ exterior / gasket of multiple cold holding/ refrigeration unit observed visible soiled from handprints food spills and dry food spills multiple kitchen shelvings observed soiled from visible food debris and food spills (banquet room / catering kitchen ). Clean and sanitize to remove
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor under equipments shelvings/ warewashing/ storage room/ in the Catering area observed soiled from visible food debris and loose debris. 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.
Warewashing handsink observed without handsoap. Provide and maintain (cos)
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.
Coffe station downstairs in the catering area observed without handwashing sign. 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed ceiling tile missing in the banquet room. Repair
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, Jan 27, 2026 · Original Source
Inspection
Nov 10, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Nov 10, 2025 · Original Source
Inspection
Apr 16, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Apr 16, 2025 · Original Source
Inspection
Jul 5, 2024
Passed
1 recorded violation
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Several foods offered under cooked on the menu are missing the proper disclosure and remin der - Address
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.
Official record from Boston Inspectional Services Department, Jul 5, 2024 · Original Source
Inspection
Jun 25, 2024
Failed
1 recorded violation
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Several foods offered under cooked on the menu are missing the proper disclosure and remin der - Address
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.