Inspection
Feb 5, 2026
5 recorded violations
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Oat milk left out at barista area at 64F the person in charge moved the carton into a refrigerator to cool to proper temperature; keep TCS foods at 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.
More about food kept at an unsafe temperatureOfficial wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Rotisserie chickens inside hot holding machine in back of house at 109F had been cooked at or around 11:00am per the PIC; the PIC voluntarily discarded the two chickens; hold hot TCS foods at 135F and 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.
More about food kept at an unsafe temperatureOfficial wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
The interior of the cabinets of the deep fat fryers are heavily encrusted in grease and soils; clean and sanitize of grease 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.
More about cleaning or sanitizing problemsOfficial wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
At the front of house hand sink observed an employee washing or dumping dishes into the hand sink basin; hand sinks should only be used for hand washing; retrain staff of hand sink usage.
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.
More about handwashing problemsOfficial wording
No wording provided in the official record.
Inspector’s notes
Post signage in front of house for customers "A copy of the most recent health inspection is available upon request"
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Feb 5, 2026 · Original Source