Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Containers of prep foods observed stored in walk in and other cold units observed missing date marking. Provide made/discard date prior to storing Discussed at the time of inspection
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Multiple walkin shelvings/ dry storage area & kitchen shelvings observed lined with cardboard. Discontinue / Remove
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.
Hood filters & attachments observed heavily soiled. Clean to remove Hood sticker expires: September 26 2026
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Kitchen low temp dishwasher observed at 00ppm. Repair to dispense at the minimum ppm. Technician arrived on site while inspector was still on site
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed stagant water downstairs in the basement area. 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Containers of prep foods observed stored in walk in and other cold units observed missing date marking. Provide made/discard date prior to storing Discussed at the time of inspection
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Multiple walkin shelvings/ dry storage area & kitchen shelvings observed lined with cardboard. Discontinue / Remove
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.
Hood filters & attachments observed heavily soiled. Clean to remove Hood sticker expires: September 26 2026
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Kitchen low temp dishwasher observed at 00ppm. Repair to dispense at the minimum ppm. Technician arrived on site while inspector was still on site
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed stagant water downstairs in the basement area. 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, Jul 10, 2026 · Original Source
Inspection
May 28, 2026
Passed
1 recorded violation
minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Food prep sink observed missing air gap. PIC to provide detailed report on the cost install from a licensed plumbers to: inca.prince@boston.gov Plumbers report in process for the cost of install of air gap on the 2 bay sink (4.30.26)
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, May 28, 2026 · Original Source
Inspection
Apr 30, 2026
Failed
30 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
PIC unable to provide both procedure & kit for vomit & diarrheal clean up. Provide & keep accessible Procedure will be provided by inspector
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.
At the time of the inspection staff were unable to answer questions pertaining to food safety. Establishment must designate an additional CFPM to be on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Multiple buckets of foods observed stored on the floor in different areas of the establishment. Elevate
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.
Barrier observed missing between ice holder and hanwashing sink located in the kitchen area and bar area. Install
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
Large quantity of prepped foods stored in multiple cold units observed without date marking. Provide made/discard date before storing. Per PIC most of the foods were prepped the night before
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Multiple shelvings observed lined with cardboard/ aluminum foils. Discontinue
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.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Facility observed in need of deep cleaning (interior / exterior / fan of multiple cold unit cook line range backsplash interior of dishwasher in between equipments rice cooker open chest freezer shelvings inside walk in unit exterior of multiple bulk bin storage unit) observed heavily soiled pink slimme build up visible food spills. Clean & sanitze 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 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Food prep sink observed missing air gap. PIC to provide detailed report on the cost install from a licensed plumbers to: inca.prince@boston.gov Plumbers report in process for the cost of install of air gap on the 2 bay sink (4.30.26)
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Bar hand sin k & sushi area handsink observed blocked by bottles and other objects. Discontinue keep accessible at all time for handwashing only. (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.
Observed pipe leaking in the basement area. 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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Food prep sink observed missing air gap. PIC to provide detailed report on the cost install from a licensed plumbers to: inca.prince@boston.gov
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor throughout the kitchen area bar warewashing sushi area and basement area observed in need of deep cleaning. 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.
Ceiling tiles observed missing in the 2 bay sink area. Install
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.
Food prep sink & 2 bay sink observed both supplied with paper towel hand cleanser & employee must wash hand signage (food prep). Discontinue
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.
Large quantity of old rat droppings observed in different areas of thev basement. Clean to remove Mice dropping observed in multiple areas of the kitchen floor. Clean to remove 3 dead mice observed in glue trap in different areas of the basement. Clean to remvoe PIC to provide a more detailed IPM report from a licensed exterminator citing drop ceiling notation and increase visit from licensed exterminator.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Basement area observed with multiple exposed dirty and damage foundation (pile of concrete). 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, Apr 30, 2026 · Original Source
Inspection
Apr 27, 2026
Voluntarily closed
29 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
PIC unable to provide both procedure & kit for vomit & diarrheal clean up. Provide & keep accessible Procedure will be provided by inspector
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.
At the time of the inspection staff were unable to answer questions pertaining to food safety. Establishment must designate an additional CFPM to be on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Multiple buckets of foods observed stored on the floor in different areas of the establishment. Elevate
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.
Barrier observed missing between ice holder and hanwashing sink located in the kitchen area and bar area. Install
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
Large quantity of prepped foods stored in multiple cold units observed without date marking. Provide made/discard date before storing. Per PIC most of the foods were prepped the night before
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Multiple shelvings observed lined with cardboard/ aluminum foils. Discontinue
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.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Facility observed in need of deep cleaning (interior / exterior / fan of multiple cold unit cook line range backsplash interior of dishwasher in between equipments rice cooker open chest freezer shelvings inside walk in unit exterior of multiple bulk bin storage unit) observed heavily soiled pink slimme build up visible food spills. Clean & sanitze 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
Bar hand sin k & sushi area handsink observed blocked by bottles and other objects. Discontinue keep accessible at all time for handwashing only. (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.
Observed pipe leaking in the basement area. 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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Food prep sink observed missing air gap. PIC to provide detailed report on the cost install from a licensed plumbers to: inca.prince@boston.gov
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor throughout the kitchen area bar warewashing sushi area and basement area observed in need of deep cleaning. 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.
Ceiling tiles observed missing in the 2 bay sink area. Install
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.
Food prep sink & 2 bay sink observed both supplied with paper towel hand cleanser & employee must wash hand signage (food prep). Discontinue
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.
Large quantity of old rat droppings observed in different areas of thev basement. Clean to remove Mice dropping observed in multiple areas of the kitchen floor. Clean to remove 3 dead mice observed in glue trap in different areas of the basement. Clean to remvoe PIC to provide a more detailed IPM report from a licensed exterminator citing drop ceiling notation and increase visit from licensed exterminator.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Basement area observed with multiple exposed dirty and damage foundation (pile of concrete). 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, Apr 27, 2026 · Original Source
Inspection
Oct 16, 2025
Passed
15 recorded violations
minorCode 590.002/2-304.11-CCleaning and sanitizing
Official wording
Clean Condition-Outer Clothing (C)
Inspector’s notes
Replace aprons on a more frequent basis - when there is an accumulation of visible soils
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 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Post current copies of your food safety / allergen awareness certificates on site
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Several frozen seafood boxes have split and broken packaging - wholesale reciepts not available at this time - do not sell until this paperwork is provided
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Set up accordingly throughout the kitchen where needed
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.
Remove vents with heavy soils to soak them overnight in bleach as we discussed
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.
Replace the tin cans used to collect spillage of soils on the bottom of the hood vents with the commercial grade vessels that actually fit the exact spot
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Cklean exterior of all cooking equipment - interior / exterior of all freezers and refrigeration units from all visible food spills stains and soils
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 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
Discontinue discarding soiled wiping cloths throughout the kitchen [ on ttop of tables chairs and clean equipment ]
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.
Rodent activity noted in the rear of the kitchen - address accordingly
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, Oct 16, 2025 · Original Source
Inspection
Oct 9, 2025
Failed
15 recorded violations
minorCode 590.002/2-304.11-CCleaning and sanitizing
Official wording
Clean Condition-Outer Clothing (C)
Inspector’s notes
Replace aprons on a more frequent basis - when there is an accumulation of visible soils
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 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Post current copies of your food safety / allergen awareness certificates on site
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Several frozen seafood boxes have split and broken packaging - wholesale reciepts not available at this time - do not sell until this paperwork is provided
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Set up accordingly throughout the kitchen where needed
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.
Remove vents with heavy soils to soak them overnight in bleach as we discussed
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.
Replace the tin cans used to collect spillage of soils on the bottom of the hood vents with the commercial grade vessels that actually fit the exact spot
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Cklean exterior of all cooking equipment - interior / exterior of all freezers and refrigeration units from all visible food spills stains and soils
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 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
Discontinue discarding soiled wiping cloths throughout the kitchen [ on ttop of tables chairs and clean equipment ]
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.
Rodent activity noted in the rear of the kitchen - address accordingly
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, Oct 9, 2025 · Original Source
Inspection
Apr 30, 2025
Passed
1 recorded violation
minorCode 590.008/8-103.15-COther
Official wording
Variances (C)
Inspector’s notes
Do not add salts to enhance certain foods for shelf life with consulting the health deparment - whole fish is being cured - removed from the refrigeration unit
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 30, 2025 · Original Source
Inspection
Apr 23, 2025
Failed (extension granted)
14 recorded violations
minorCode 590.002/2-304.11-CCleaning and sanitizing
Official wording
Clean Condition-Outer Clothing (C)
Inspector’s notes
Change out aprons when visibly soiled from prior use throughout the day
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 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Ensure the names match on both the food safety and allergen awareness certificates as discussed
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Set up as discussed
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Make the necessary coirrections where needed to the menu items offered under cooked
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.
Use gloves when handling smoked [ fully cooked ] seafood
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Replace compromised chlorine test strips
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
Clean the interior / exterior of all freezer / refrigeration units - exterior of all cooking equipment -- bulk food storage bins - shelving under all prep tables -and all areas containing visible food soils
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 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
Discontinue leaving in use rags lying all over thekitchen surfaces
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.
Insect Control Devices Design and Installation (C)
Inspector’s notes
Relocate the electric bug light stored over the prep table
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.
Do not add salts to enhance certain foods for shelf life with consulting the health deparment - whole fish is being cured - removed from the refrigeration unit
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 23, 2025 · Original Source
Inspection
Apr 16, 2025
Failed
13 recorded violations
minorCode 590.002/2-304.11-CCleaning and sanitizing
Official wording
Clean Condition-Outer Clothing (C)
Inspector’s notes
Change out aprons when visibly soiled from prior use throughout the day
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 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Ensure the names match on both the food safety and allergen awareness certificates as discussed
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Set up as discussed
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Make the necessary coirrections where needed to the menu items offered under cooked
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.
Use gloves when handling smoked [ fully cooked ] seafood
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Replace compromised chlorine test strips
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
Clean the interior / exterior of all freezer / refrigeration units - exterior of all cooking equipment -- bulk food storage bins - shelving under all prep tables -and all areas containing visible food soils
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 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
Discontinue leaving in use rags lying all over thekitchen surfaces
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.
Insect Control Devices Design and Installation (C)
Inspector’s notes
Relocate the electric bug light stored over the prep table
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, Apr 16, 2025 · Original Source
Inspection
Nov 6, 2024
Passed
2 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No cerruent food safety fcertificate for the PIC on site - Address
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Boston Inspectional Services Department, Nov 6, 2024 · Original Source
Inspection
Oct 30, 2024
Failed (extension granted)
11 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No cerruent food safety fcertificate for the PIC on site - Address
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Keep all foods elevaated off the floors as discussed including the walk-in unit
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.
Remove vents that have heavy grease and grime to soak overnight in bleach as discussed to assist in removing stains
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.
Remove all soiled pots and pans lying on top of the designated hand sink - keep clean and accessible during all hours of operation including ti es of preperation before opening up for business
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.
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.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Keep all foods elevaated off the floors as discussed including the walk-in unit
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.
Remove vents that have heavy grease and grime to soak overnight in bleach as discussed to assist in removing stains
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.
Remove all soiled pots and pans lying on top of the designated hand sink - keep clean and accessible during all hours of operation including ti es of preperation before opening up for business
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, Oct 23, 2024 · Original Source
Inspection
Jun 17, 2024
Passed
12 recorded violations
minorCode 590.002/2-304.11-CCleaning and sanitizing
Official wording
Clean Condition-Outer Clothing (C)
Inspector’s notes
Replace soiled aprons on employees once there is a visible sign of an accumulation of visible food soils
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 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No current food safety certificate on site matching the allergen awreness certificate - address either way
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Remove all raw foods in the walk-in units that are being stored underneath the fresh produce and / or fully cooked chicken and pork cubed and stored in slot pans
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Set up accordingly where needed
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
All sushi menu items are missing the proper consumer advisory - 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean to remove all visible food spills stains and soils on the exterior / interior of all freezers - refrigeration units - cooking equipment - and bulk food storage bins
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 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
Discontinue leaving in use wiping cloths scattered throughout the kitchen being discarded on food contact surfaces and equipment
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, Jun 17, 2024 · Original Source
Inspection
Jun 7, 2024
Failed
12 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No current food safety certificate on site matching the allergen awreness certificate - address either way
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Set up accordingly where needed
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
Clean to remove all visible food spills stains and soils on the exterior / interior of all freezers - refrigeration units - cooking equipment - and bulk food storage bins
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 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
Discontinue leaving in use wiping cloths scattered throughout the kitchen being discarded on food contact surfaces and equipment
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 590.002/2-304.11-CCleaning and sanitizing
Official wording
Clean Condition-Outer Clothing (C)
Inspector’s notes
Replace soiled aprons on employees once there is a visible sign of an accumulation of visible food soils
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Remove all raw foods in the walk-in units that are being stored underneath the fresh produce and / or fully cooked chicken and pork cubed and stored in slot pans
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
All sushi menu items are missing the proper consumer advisory - 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.