ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
12 inspections
Inspection
Jun 9, 2026
Passed
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Observed no fly activity while on site but reviewed pest report 5/28 with indication of minimal sightings. Next service 6/5/26..Submit report via email to the Health Division for review
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, Jun 9, 2026 · Original Source
Inspection
Jun 2, 2026
Failed (extension granted)
2 recorded violations
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Observed no fly activity while on site but reviewed pest report 5/28 with indication of minimal sightings. Next service 6/5/26..Submit report via email to the Health Division for review
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.
Observed minimal immature flies throughout bar area. Pest service last week. Provide pest reports for review and inquire on increased services
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, Jun 2, 2026 · Original Source
Inspection
May 26, 2026
Failed (extension granted)
10 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw shell eggs and pork stored above tortillas in reach in unit @ cooking line. Discussed with PIC to maintain raw food items and ready to eat items seperated in refrigerated units. COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide food thermometers for proper temping of food items (cold /hot)
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Provide irreversible thermometer for high temp dish machine
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Observed no test strips for Quats sanitizer @ 3 bay compartment sink. Provide
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Observed food prep in main kitchen without sanitizer setup. Provide and ensure sanitizer buckets are setup and available for food contact 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.
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
Observed soils inside ice machine; soiled knives stored in between equipment; soils on top of dish machine and food spills on floor inside walk in unit. Discussed with PIC to thoroughly clean to remove spills / 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed utensils stored in handsink next to cooking range. Discussed with PIC to remove and ensure handsinks are clear and accessible 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 no paper towels at first handsink in main kitchen. Discussed with PIC to ensure paper towels are maintained at all handsinks at all times. COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed minimal immature flies throughout bar area. Pest service last week. Provide pest reports for review and inquire on increased services
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, May 26, 2026 · Original Source
Inspection
May 19, 2026
Failed
10 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw shell eggs and pork stored above tortillas in reach in unit @ cooking line. Discussed with PIC to maintain raw food items and ready to eat items seperated in refrigerated units. COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide food thermometers for proper temping of food items (cold /hot)
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Provide irreversible thermometer for high temp dish machine
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Observed no test strips for Quats sanitizer @ 3 bay compartment sink. Provide
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Observed food prep in main kitchen without sanitizer setup. Provide and ensure sanitizer buckets are setup and available for food contact 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.
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
Observed soils inside ice machine; soiled knives stored in between equipment; soils on top of dish machine and food spills on floor inside walk in unit. Discussed with PIC to thoroughly clean to remove spills / 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed utensils stored in handsink next to cooking range. Discussed with PIC to remove and ensure handsinks are clear and accessible 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 no paper towels at first handsink in main kitchen. Discussed with PIC to ensure paper towels are maintained at all handsinks at all times. COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed immature flies throughout bar area and pick up area. Reviewed pest report (5/8/26) with indication of fly activity. Discussed with PIC a recommendation to increase services and provide pest reports to review
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.
Observed cooked chicken cooling in the walkin unit at 130f. PIC confirmed the chicken was stored at 10:30am. Advised on proper cooling methods and required time frame. PIC reduced the amount of product and placed on ice in metal flat pans to cool down properly. Retrain staff on proper cooling methods.
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.
Observed cooked chicken cooling in the walkin unit at 130f. PIC confirmed the chicken was stored at 10:30am. Advised on proper cooling methods and required time frame. PIC reduced the amount of product and placed on ice in metal flat pans to cool down properly. Retrain staff on proper cooling methods.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Heavy food soils and debri observed inside of both ice machines. Clean to remove Heavy food soils observed on top of the dishmachine. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed soiled equipment stored in the handsink. Remove and retrain staff on proper operation
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 water leaking from the pipes onto clean stored equipment. Advised the pic to remove all equipment and dc storing anything in that area until the repair is made
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.
Multiple handsinks missing soap for proper handwashing. Provide at all times.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Heavy food soils and debri observed inside of both ice machines. Clean to remove Heavy food soils observed on top of the dishmachine. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed soiled equipment stored in the handsink. Remove and retrain staff on proper operation
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 water leaking from the pipes onto clean stored equipment. Advised the pic to remove all equipment and dc storing anything in that area until the repair is made
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.
Multiple handsinks missing soap for proper handwashing. Provide at all times.
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, Jan 24, 2025 · Original Source
Inspection
Jun 27, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jun 27, 2024 · Original Source
Inspection
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
Inspection
Oct 3, 2023
Report filed
2 recorded violations
minorCode 590.003/3-501.15-CFood temperature
Official wording
(B) Cooling Methods (C)
Inspector’s notes
Cooling green salsa in deep container in walkin cooler. Use indirect contact with ice or increase surface area. COS.
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.