SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
11 inspections
Inspection
Aug 18, 2026
Passed
1 recorded violation
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
The PIC stated the server asked the customer whether she had any food allergens and the customer identified sesame as an allergen. The PIC stated that the staff member documented the allergen on the ticket but did not communicate the information to the manager or chef on duty. Proper allergen procedures were not followed. Ensure all staff members are knowledgeable on the proper procedures for allergen awareness.
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 17, 2026
Failed
1 recorded violation
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
The PIC stated the server asked the customer whether she had any food allergens and the customer identified sesame as an allergen. The PIC stated that the staff member documented the allergen on the ticket but did not communicate the information to the manager or chef on duty. Proper allergen procedures were not followed. Ensure all staff members are knowledgeable on the proper procedures for allergen awareness.
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 17, 2026 · Original Source
Inspection
Aug 14, 2026
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Aug 14, 2026 · Original Source
Inspection
Jul 27, 2026
Passed
4 recorded violations
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
After discussion with the person in charge there are items on the menus that can be served undercooked or raw and do not have the reminder * on the menu items either online or on the printed menus; provide an * on menu items that can be served raw or undercooked.
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
Establishment's irreversible thermometer turns off when put inside warewashing machine; repair or replace.
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 rear patio door remained propped open during the entire inspection; outer doors should be closed or have some sort of protection to prevent pest entry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
At the rear sink in the kitchen there is no handwashing 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.
Official record from Boston Inspectional Services Department, Jul 27, 2026 · Original Source
Inspection
Jul 20, 2026
Failed
4 recorded violations
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
After discussion with the person in charge there are items on the menus that can be served undercooked or raw and do not have the reminder * on the menu items either online or on the printed menus; provide an * on menu items that can be served raw or undercooked.
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
Establishment's irreversible thermometer turns off when put inside warewashing machine; repair or replace.
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 rear patio door remained propped open during the entire inspection; outer doors should be closed or have some sort of protection to prevent pest entry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
At the rear sink in the kitchen there is no handwashing 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.
Official record from Boston Inspectional Services Department, Jul 20, 2026 · Original Source
Inspection
May 18, 2026
Passed
4 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Please post allergen and chokesafe certification Ensure the staff is properly trained on setting up the 3 bay sink. Ensure the drains are working properly so that the staff member can properly set up the 3 bay sink.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp dishmachine (W) 152 (R) 150. Contact licensed person to repair the temperatures.
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 3 bay sink is not able to close the drains on the 1st bay (Wash) and 3rd bay (Sanitizer). Repair both drains. Please use the middle bay for sanitizing until the high temp dishmachine is repaired. The toliet in the staff bathroom on the 2nd floor is not working. Contact licensed plumber to repair the toliet.
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, May 18, 2026 · Original Source
Inspection
May 11, 2026
Failed
4 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Please post allergen and chokesafe certification Ensure the staff is properly trained on setting up the 3 bay sink. Ensure the drains are working properly so that the staff member can properly set up the 3 bay sink.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp dishmachine (W) 152 (R) 150. Contact licensed person to repair the temperatures.
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 3 bay sink is not able to close the drains on the 1st bay (Wash) and 3rd bay (Sanitizer). Repair both drains. Please use the middle bay for sanitizing until the high temp dishmachine is repaired. The toliet in the staff bathroom on the 2nd floor is not working. Contact licensed plumber to repair the toliet.
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, May 11, 2026 · Original Source
Inspection
Apr 22, 2025
Passed
2 recorded violations
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
Font size too small on menu consumer advisory. Provide font size 11 or above.
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.
No choke save certificate. Provide. (A) Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
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, Apr 22, 2025 · Original Source
Inspection
Apr 14, 2025
Failed
2 recorded violations
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
Font size too small on menu consumer advisory. Provide font size 11 or above.
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.
No choke save certificate. Provide. (A) Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.