Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
24 inspections
Inspection
Aug 20, 2026
Passed
2 recorded violations
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Lates IPM report indicates some mice acitivity. Continue work with pest comapny until no pest activity is registerd in IPM report.
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
The rear exit area outside the establishment with large amount of grease build up. Clean properly.
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, Aug 20, 2026 · Original Source
Inspection
Jul 30, 2026
Failed (extension granted)
6 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Chicken placed for hotholding registered 71F. PIC stated it had been placed for reheating/hot holding (large covered steam table) 1 hour ago bur the power cord had not been plugged properly. She will place for immidiate reheating at 165F. Mantain at 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Area in the rear of cooking line utility lines soiled. Shelves above cooking line soiled and covered in foil sheets. Exterior of eqiupment st the cooking line soiled. --- Clean all proeprly.
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.
Floor and Wall Junctures Coved and Enclosed or Sealed (C)
Inspector’s notes
Ceiling tiles missing at prep area and large hose exposed hanging down. 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.
Handsink at prep area with broken soap dispenser. Repair. Handsink near cooking line without soap . 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.
Lates IPM report indicates some mice acitivity. Continue work with pest comapny until no pest activity is registerd in IPM report.
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
The rear exit area outside the establishment with large amount of grease build up. Clean properly.
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 30, 2026 · Original Source
Inspection
Jul 23, 2026
Failed
6 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Chicken placed for hotholding registered 71F. PIC stated it had been placed for reheating/hot holding (large covered steam table) 1 hour ago bur the power cord had not been plugged properly. She will place for immidiate reheating at 165F. Mantain at 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Area in the rear of cooking line utility lines soiled. Shelves above cooking line soiled and covered in foil sheets. Exterior of eqiupment st the cooking line soiled. --- Clean all proeprly.
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.
Floor and Wall Junctures Coved and Enclosed or Sealed (C)
Inspector’s notes
Ceiling tiles missing at prep area and large hose exposed hanging down. 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.
Handsink at prep area with broken soap dispenser. Repair. Handsink near cooking line without soap . 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.
Observed glue traps with roaches in them. Replace. Provide an IPM report by a licensed exterminatore.
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
The rear exit area outside the establishment with large amount of grease build up. Clean properly.
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
Some prepared food items without labels at the refrigerating unit near cooking line. 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Several shelves at prep /warewashing area soiled . Top of dish machine soiled. Clean all properly.
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.
Hand sink at prep area leaking in the bottom. 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.
Floor and Wall Junctures Coved and Enclosed or Sealed (C)
Inspector’s notes
Several CO2 tanks not secured /chained. Provide.
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.
Rear door at lower level with a space at the bottom. Provide a proper barrier to cover it.
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.
Handsink at cooking line without soap and paper towels. 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.
Observed roach in the glue trap at lower level. Provide an IPM report from a 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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Floor at lower level behind three bay sink soiled. Clean properly..
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
Some prepared food items without labels at the refrigerating unit near cooking line. 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Several shelves at prep /warewashing area soiled . Top of dish machine soiled. Clean all properly.
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.
Hand sink at prep area leaking in the bottom. 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.
Floor and Wall Junctures Coved and Enclosed or Sealed (C)
Inspector’s notes
Several CO2 tanks not secured /chained. Provide.
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.
Rear door at lower level with a space at the bottom. Provide a proper barrier to cover it.
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.
Handsink at cooking line without soap and paper towels. 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.
Observed roach in the glue trap at lower level. Provide an IPM report from a 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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Floor at lower level behind three bay sink soiled. Clean properly..
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, Mar 10, 2026 · Original Source
Inspection
Nov 7, 2025
Passed
4 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
At the hold holding unit near the fryolaters chicken at 109F had been cooked two hours ago per the person in charge. Person in charge decided to reheat chicken to 165F and increase temperature of hot holding device as water inside the reservoir was 110F. Hot hold TCS items 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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
In the kitchen they are using cardboard to line the floors in front of the fryolaters; discard and discontinue using cardboard; nonfood contact surfaces should be cleanable durable and nonporous.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Quat sanitizer at three bay sink at bar and in red sanitizer bucket across from bar area tested at 0ppm with location's and inspector's test strips. Location's dispenser of quat was empty which was causing the mixed sanitizer in the location to be below required concetration. Person in charge swapped empty container of quat for a new one.
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.
Observed multiple glue boards with small cockroaches in the basement and the pest control report from 10-21-2025 indicates there is an active German cockroach issue at this location. Recommened increasing treatments and following pest control operator's suggestions to get rid of cockroaches. There were also multiple areas in the basement and inside cabinets of the bar area with small rodent droppings; clean and sanitize areas of droppings. Provide ongoing pest control reports to damien.yee@boston.gov
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, Nov 7, 2025 · Original Source
Inspection
Oct 30, 2025
Failed
4 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
At the hold holding unit near the fryolaters chicken at 109F had been cooked two hours ago per the person in charge. Person in charge decided to reheat chicken to 165F and increase temperature of hot holding device as water inside the reservoir was 110F. Hot hold TCS items 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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
In the kitchen they are using cardboard to line the floors in front of the fryolaters; discard and discontinue using cardboard; nonfood contact surfaces should be cleanable durable and nonporous.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Quat sanitizer at three bay sink at bar and in red sanitizer bucket across from bar area tested at 0ppm with location's and inspector's test strips. Location's dispenser of quat was empty which was causing the mixed sanitizer in the location to be below required concetration. Person in charge swapped empty container of quat for a new one.
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.
Observed multiple glue boards with small cockroaches in the basement and the pest control report from 10-21-2025 indicates there is an active German cockroach issue at this location. Recommened increasing treatments and following pest control operator's suggestions to get rid of cockroaches. There were also multiple areas in the basement and inside cabinets of the bar area with small rodent droppings; clean and sanitize areas of droppings. Provide ongoing pest control reports to damien.yee@boston.gov
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 30, 2025 · Original Source
Inspection
Jun 13, 2025
Report filed
3 recorded violations
minorCode 590.004/4-502.11-CFood temperature
Official wording
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
The wash and rinse gauges on the high temperature dish machine are not properly measuring the washer temperature. An irreversible thermometer indicated the the machine was properly rinsing at 182F. Gauges must be properly fuctioning and shall be properly repaired
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.
Small leak from the pipe below the prep sink in the kitchen- 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
The floor at the warewashing area in the kitchen is lefting allowing water to accumulate in the area- Repair properly
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, Jun 13, 2025 · Original Source
Inspection
Jun 2, 2025
Failed (extension granted)
4 recorded violations
minorCode 590.004/4-502.11-CFood temperature
Official wording
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
The wash and rinse gauges on the high temperature dish machine are not properly measuring the washer temperature. An irreversible thermometer indicated the the machine was properly rinsing at 182F. Gauges must be properly fuctioning and shall be properly repaired
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.
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
Nozzle to soda gun with black buildup Internal panel of ice machine with black mold like spots Clean equipment with proper 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.
Small leak from the pipe below the prep sink in the kitchen- 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
The floor at the warewashing area in the kitchen is lefting allowing water to accumulate in the area- Repair properly
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, Jun 2, 2025 · Original Source
Inspection
May 22, 2025
Failed
4 recorded violations
minorCode 590.004/4-502.11-CFood temperature
Official wording
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
The wash and rinse gauges on the high temperature dish machine are not properly measuring the washer temperature. An irreversible thermometer indicated the the machine was properly rinsing at 182F. Gauges must be properly fuctioning and shall be properly repaired
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.
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
Nozzle to soda gun with black buildup Internal panel of ice machine with black mold like spots Clean equipment with proper 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.
Small leak from the pipe below the prep sink in the kitchen- 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
The floor at the warewashing area in the kitchen is lefting allowing water to accumulate in the area- Repair properly
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 22, 2025 · Original Source
Inspection
Feb 19, 2025
Passed
1 recorded violation
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
The temperature gauges on the high temperature dish machine are not properly working Per a thermal strip used at the time of the inspection the machine is properly sanitizing A service report was provided at the time of the inspection that showed that a service call was made and that the service technician indicated that the machine was operating properly. Another service call was made today and a service technician is en route to properly repair the gauges.
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, Feb 19, 2025 · Original Source
Inspection
Feb 3, 2025
Failed (extension granted)
8 recorded violations
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
Observed employee eating in the kitchen- Designate area for employee meals
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.
At the time of the inspction the person in charge was unable to answer questions pertaining to the inspection The CFPM must properly train the person in charge when the CFPM is not at the establishment
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Rinse gauge on the high temperature dishwasher is not properly working- Test strip indicates machine is properly sanitizing- Repair gauge
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
The temperature gauges on the high temperature dish machine are not properly working Per a thermal strip used at the time of the inspection the machine is properly sanitizing A service report was provided at the time of the inspection that showed that a service call was made and that the service technician indicated that the machine was operating properly. Another service call was made today and a service technician is en route to properly repair the gauges.
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.
Light ficture at the top of the stairs to the lower level missing light shield- Replace
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Covers missing on floor drains in the lower level- Replace
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, Feb 3, 2025 · Original Source
Inspection
Jan 27, 2025
Failed
8 recorded violations
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
Observed employee eating in the kitchen- Designate area for employee meals
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.
At the time of the inspction the person in charge was unable to answer questions pertaining to the inspection The CFPM must properly train the person in charge when the CFPM is not at the establishment
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Rinse gauge on the high temperature dishwasher is not properly working- Test strip indicates machine is properly sanitizing- Repair gauge
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
No drain plugs available for the 3 bay sink in the lower level- Provide Dishwasher available in the kitchen Gloves used as drain plugs at 3 bay sink at the bar- Discontinue and provide proper drain plugs
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.
Light ficture at the top of the stairs to the lower level missing light shield- Replace
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Covers missing on floor drains in the lower level- Replace
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, Jan 27, 2025 · Original Source
Inspection
Nov 26, 2024
Passed
5 recorded violations
majorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible thermometer available at the establishment for the high temperature dishwasher-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.
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
Rinse gauge on the high temperature dishwasher is not properly working- Repair
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.
Employees are doing food preparation in the lower level- Provide an adequate handsink in the area of prep for employees to properly wash hands
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.
Grease trap is odorous in the lower level- Inspect gasket and replace if damaged
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.
Space noted at the bottom of the door in the lower level- Provide new door sweep
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, Nov 26, 2024 · Original Source
Inspection
Nov 19, 2024
Failed
5 recorded violations
majorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible thermometer available at the establishment for the high temperature dishwasher-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.
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
Rinse gauge on the high temperature dishwasher is not properly working- Repair
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.
Employees are doing food preparation in the lower level- Provide an adequate handsink in the area of prep for employees to properly wash hands
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.
Grease trap is odorous in the lower level- Inspect gasket and replace if damaged
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.
Space noted at the bottom of the door in the lower level- Provide new door sweep
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, Nov 19, 2024 · Original Source
Inspection
Sep 27, 2024
Passed
1 recorded violation
minorCode 590.006/6-101.11-COther
Official wording
Surface Characteristics-Indoor Areas (C)
Inspector’s notes
At the time of the inspection numerous areas of the establishment including the front counter the dining room and a section of the lower level are under constructed. No work was in progress at the time of the inspection the manager noted that all work is being conducted during non business hours. Establishment is currently operating as takeout only Make proper repairs to all areas to ensure surfaces are smooth durable nonpourous and cleanable. Areas include but not limited to: All walls throughout the dining area unfinished wood along stairs to lower area drywall replaced in lower level ceiling tiles missing in numerous areas counter area along front bar.
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, Sep 27, 2024 · Original Source
Inspection
Sep 6, 2024
Failed (extension granted)
2 recorded violations
minorCode 590.006/6-101.11-COther
Official wording
Surface Characteristics-Indoor Areas (C)
Inspector’s notes
At the time of the inspection numerous areas of the establishment including the front counter the dining room and a section of the lower level are under constructed. No work was in progress at the time of the inspection the manager noted that all work is being conducted during non business hours. Establishment is currently operating as takeout only Make proper repairs to all areas to ensure surfaces are smooth durable nonpourous and cleanable. Areas include but not limited to: All walls throughout the dining area unfinished wood along stairs to lower area drywall replaced in lower level ceiling tiles missing in numerous areas counter area along front bar.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Establishment has changed pest control company and provided reports from the previous pest control company. Reports do not provide details Provide a detailed pest control report from the updated licensed pest control company
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, Sep 6, 2024 · Original Source
Inspection
Aug 30, 2024
Failed (extension granted)
3 recorded violations
minorCode 590.006/6-101.11-COther
Official wording
Surface Characteristics-Indoor Areas (C)
Inspector’s notes
At the time of the inspection numerous areas of the establishment including the front counter the dining room and a section of the lower level are under constructed. No work was in progress at the time of the inspection the manager noted that all work is being conducted during non business hours. Establishment is currently operating as takeout only Make proper repairs to all areas to ensure surfaces are smooth durable nonpourous and cleanable. Areas include but not limited to: All walls throughout the dining area unfinished wood along stairs to lower area drywall replaced in lower level ceiling tiles missing in numerous areas counter area along front bar.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Establishment has changed pest control company and provided reports from the previous pest control company. Reports do not provide details Provide a detailed pest control report from the updated licensed pest control company
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood stickers expired May 2024- Schedule hood cleaning and inspection
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, Aug 30, 2024 · Original Source
Inspection
Aug 23, 2024
Failed (extension granted)
10 recorded violations
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood stickers expired May 2024- Schedule hood cleaning and inspection
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 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed scoops stored in products with the handle in the product Scoops for rice and utensils at the cookline stored in soiled stagnant water- Corrected on site
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Rinse gauge on the high temperature dishwasher is inoperable- Make repairs Irreversible thermometer indicated a rinse temperature of 180.1F at the time of the 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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Refrigeration units within the establishment are not properly operating and products have been moved to alternative refrigerators- Repair
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.
At the time of the inspection an employee was observed washig a pot with soap in a prep sink- Corrected on site and the employee was instructedto use the available warewashing for all 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.
Establishment is doing food prep in the lowerlevel There is no handsink available in the area where the products are being prepared- Install a handsink for use by employees
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 leak noted from the pipe below the prep sink in the kitchen- Make proper repairs
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.
At the time of the inspection numerous areas of the establishment including the front counter the dining room and a section of the lower level are under constructed. No work was in progress at the time of the inspection the manager noted that all work is being conducted during non business hours. Establishment is currently operating as takeout only Make proper repairs to all areas to ensure surfaces are smooth durable nonpourous and cleanable. Areas include but not limited to: All walls throughout the dining area unfinished wood along stairs to lower area drywall replaced in lower level ceiling tiles missing in numerous areas counter area along front bar.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Establishment has changed pest control company and provided reports from the previous pest control company. Reports do not provide details Provide a detailed pest control report from the updated licensed pest control company
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.
At the time of the inspection numerous insects were noted including small black flies and cockroach like bugs in the upper kitchen and lower area Most recent pest control reports have minimal notes and indicate no pest activity at the location as recent as 08/11/24 Provide a complete pest control report and indicate to the pest control company that pests are observed
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, Aug 23, 2024 · Original Source
Inspection
Aug 14, 2024
Failed
9 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed scoops stored in products with the handle in the product Scoops for rice and utensils at the cookline stored in soiled stagnant water- Corrected on site
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Rinse gauge on the high temperature dishwasher is inoperable- Make repairs Irreversible thermometer indicated a rinse temperature of 180.1F at the time of the 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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Refrigeration units within the establishment are not properly operating and products have been moved to alternative refrigerators- Repair
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.
At the time of the inspection an employee was observed washig a pot with soap in a prep sink- Corrected on site and the employee was instructedto use the available warewashing for all 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.
Establishment is doing food prep in the lowerlevel There is no handsink available in the area where the products are being prepared- Install a handsink for use by employees
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 leak noted from the pipe below the prep sink in the kitchen- Make proper repairs
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.
At the time of the inspection numerous areas of the establishment including the front counter the dining room and a section of the lower level are under constructed. No work was in progress at the time of the inspection the manager noted that all work is being conducted during non business hours. Establishment is currently operating as takeout only Make proper repairs to all areas to ensure surfaces are smooth durable nonpourous and cleanable. Areas include but not limited to: All walls throughout the dining area unfinished wood along stairs to lower area drywall replaced in lower level ceiling tiles missing in numerous areas counter area along front bar.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
At the time of the inspection numerous insects were noted including small black flies and cockroach like bugs in the upper kitchen and lower area Most recent pest control reports have minimal notes and indicate no pest activity at the location as recent as 08/11/24 Provide a complete pest control report and indicate to the pest control company that pests are observed
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood stickers expired May 2024- Schedule hood cleaning and inspection
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 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Numerous utensils stored in heavily soiled stagnant water at the cookline Removed at the time of the inspection and equipment was run through the dishwasher Discontinue
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.
Observed an employee handling cooked chicken with his bare hands- Per the employee the product was for personal consumption Reviewed glove use procedures and the product was removed from the service area
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handsink at the chicken breading station blocked by a bulk food container of flour- Removed
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.
Lighting in one of the walkins in not properly fuctioning- Repair New light is on order
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 Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed a bowl of raw chicken stored on top of a waste receptacle in the kitchen- Corrected on site
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Walls on both sides of the stairs leading to the lower prep with unfinished wood- Finish to make surface smooth durable nonpourous and cleanable Walls have been sanded for painting
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.
No handsoap available at the sink at the chicken breading station- Corrected
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed a bowl of raw chicken stored on top of a waste receptacle in the kitchen- Corrected on site
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handsink at the chicken breading station blocked by a bulk food container of flour- Removed
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
Walls on both sides of the stairs leading to the lower prep with unfinished wood- Finish to make surface smooth durable nonpourous and cleanable
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 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Numerous utensils stored in heavily soiled stagnant water at the cookline Removed at the time of the inspection and equipment was run through the dishwasher Discontinue
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.
Observed an employee handling cooked chicken with his bare hands- Per the employee the product was for personal consumption Reviewed glove use procedures and the product was removed from the service area
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.
No handsoap available at the sink at the chicken breading station- Corrected
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.
Lighting in one of the walkins in not properly fuctioning- 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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Large bowls with thawing chicken placed in the floor inside the walk-in unit. Elevate properly.
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.
Observed chicken placed without reheating at hot holding unit (70F). PIC stated it had been there for less than 1 hour and placed it for immediate re-heating at 165F on gridle. Re-heat properly before placing for hot holding.
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.
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
Knifes stored soiled on magnetic strip. Clean and sanitize before storing away.
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
Handsink at the cooking line used to store soiled utensils. Discontinue use for handwashing only.
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
Lower level prep area missing several ceiling tiles. Tiles scheduled for replacement. Replace.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Metal rear exit area/stairs with grease build up. Clean properly.
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 Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Large bowls with thawing chicken placed in the floor inside the walk-in unit. Elevate properly.
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.
Observed chicken placed without reheating at hot holding unit (70F). PIC stated it had been there for less than 1 hour and placed it for immediate re-heating at 165F on gridle. Re-heat properly before placing for hot holding.
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.
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
Knifes stored soiled on magnetic strip. Clean and sanitize before storing away.
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
Handsink at the cooking line used to store soiled utensils. Discontinue use for handwashing only.
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
Lower level prep area missing several ceiling tiles. 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Metal rear exit area/stairs with grease build up. Clean properly.
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.