SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
8 inspections
Inspection
Sep 25, 2026
Passed
4 recorded violations
minorCode 590.006/6-301.14-CHandwashing
Official wording
Handwashing Signage (C)
Inspector’s notes
Bar handwashing sink observed missing 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor where grease barrels are stored observed with heavy greasy build up & spills. 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.
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
2 door cold unit observed at 60F thermometer inside. All foods were removed and placed in a working unit. Staff was getting ready to load the unit with lunch menu. Provide repair
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.
Official record from Boston Inspectional Services Department, Sep 25, 2026 · Original Source
Inspection
Sep 1, 2026
Failed
4 recorded violations
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
2 door cold unit observed at 60F thermometer inside. All foods were removed and placed in a working unit. Staff was getting ready to load the unit with lunch menu. Provide repair
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor where grease barrels are stored observed with heavy greasy build up & spills. 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.
Bar handwashing sink observed missing 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.
PIC to provide active managerial controls and train staff on violations noted on the inspection report PIC to post current Health Permit 2026 PIC to post current Certificate of Inspection PIC to post current Site Cleanliness Certificate
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.004/4-204.117-PFCleaning and sanitizing
Official wording
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Inspector’s notes
Bar low temp diswasher observed not dispensing sanitizer. Provide (cos)
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
PIC unable to provide a working irreverssible thermometer. 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.
Bar low temp dishwasher observed without date plate operating instruction. Povide and maintain visible
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.
criticalCode 590.004/4-702.11-PCleaning and sanitizing
Official wording
Before Use After Cleaning (P)
Inspector’s notes
Interior and exterior of multiple refrigeration unit/ drawer units/ gasket observed soiled by visible hand prints. food spills water spill food encrusted. Clean & sanitize to remove Multiple kitchen shelvings observed soiled from visible food crumbs and food spills. Clean & 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 cookline observed with heavy grease build up and food 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.
Official record from Boston Inspectional Services Department, Feb 3, 2026 · Original Source
Inspection
Jan 27, 2026
Failed
9 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
PIC to provide active managerial controls and train staff on violations noted on the inspection report PIC to post current Health Permit 2026 PIC to post current Certificate of Inspection PIC to post current Site Cleanliness Certificate
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.004/4-204.117-PFCleaning and sanitizing
Official wording
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Inspector’s notes
Bar low temp diswasher observed not dispensing sanitizer. Provide (cos)
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
PIC unable to provide a working irreverssible thermometer. 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.
Bar low temp dishwasher observed without date plate operating instruction. Povide and maintain visible
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.
criticalCode 590.004/4-702.11-PCleaning and sanitizing
Official wording
Before Use After Cleaning (P)
Inspector’s notes
Interior and exterior of multiple refrigeration unit/ drawer units/ gasket observed soiled by visible hand prints. food spills water spill food encrusted. Clean & sanitize to remove Multiple kitchen shelvings observed soiled from visible food crumbs and food spills. Clean & 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 cookline observed with heavy grease build up and food 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.