majorCode 590.003/3-404.11-PFEmployee health and hygiene
Official Wording
Treating Juice (Pf)
Inspector’s Notes
Provide labelling for the fresh juice stored at the grab and go refrigeration.Remove and provide label
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 590.003/3-404.11-PFEmployee health and hygiene
Official Wording
Treating Juice (Pf)
Inspector’s Notes
Provide labelling for the fresh juice stored at the grab and go refrigeration.Remove and provide label
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.
Official record from Boston Inspectional Services Department, Sep 16, 2026 · Original Source
Inspection
May 4, 2026
Passed
5 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
Noted no proedures and supplies for the vomit and Diarrhea events.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.
majorCode 590.003/3-404.11-PFEmployee health and hygiene
Official Wording
Treating Juice (Pf)
Inspector’s Notes
Provide labelling for the fresh juice stored at the grab and go counter.Remove until properly labelled
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 590.003/3-602.11-PFFood source and labeling
Official Wording
Food Labels (Pf)
Inspector’s Notes
Noted yogurt cup stored at the grab and go refrigerator not labelled with all ingredients and allergen.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.
Hand washing sink soap dispenser not working.Repair
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 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Noted grease build up on the wall and under the stove top in the kitchen.Clean with frequency.
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, May 4, 2026 · Original Source
Inspection
Apr 27, 2026
Failed
5 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
Noted no proedures and supplies for the vomit and Diarrhea events.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.
majorCode 590.003/3-404.11-PFEmployee health and hygiene
Official Wording
Treating Juice (Pf)
Inspector’s Notes
Provide labelling for the fresh juice stored at the grab and go counter.Remove until properly labelled
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 590.003/3-602.11-PFFood source and labeling
Official Wording
Food Labels (Pf)
Inspector’s Notes
Noted yogurt cup stored at the grab and go refrigerator not labelled with all ingredients and allergen.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.
Hand washing sink soap dispenser not working.Repair
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 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Noted grease build up on the wall and under the stove top in the kitchen.Clean with frequency.
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, Apr 27, 2026 · Original Source
Inspection
Aug 5, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Aug 5, 2025 · Original Source
Inspection
Sep 24, 2024
Passed
3 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Chicken salad and cooked sliced chicken in 2 door sandwich unit at service counter @ 46f -47f ensure proper cold hold of 41f or below
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Chicken patties sitting on rolling rack @ 100f ensure proper hot hold of 135f 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.
Hood sticker expired in July 2024 have cleaned by licensed hood cleaning company with BFD
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 24, 2024 · Original Source
Inspection
Sep 17, 2024
Failed
3 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Chicken salad and cooked sliced chicken in 2 door sandwich unit at service counter @ 46f -47f ensure proper cold hold of 41f or below
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Chicken patties sitting on rolling rack @ 100f ensure proper hot hold of 135f 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.
Hood sticker expired in July 2024 have cleaned by licensed hood cleaning company with BFD
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.