Eating & Drinking · Boston, MA
40 Dalton St
Last inspected May 21, 2026 · View Map ↗ · Compare ↗
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Inspection
1 recorded violation
Surface Characteristics-Indoor Areas (C)
Damage plaster peeling paint on ceiling above dish machine. Clean and resuface.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, May 21, 2026 · Original Source
Inspection
3 recorded violations
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
High temperature dish machine 148F when tested with plate thermometer. Repair. High temp unit on second floor banquet area is working as normal at 182F final rinse. To be used alternatively.
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 temperatureSurface Characteristics-Indoor Areas (C)
Damage plaster peeling paint on ceiling above dish machine. Clean and resuface.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingControlling Pests (Pf)
Mice droppings under dish machine under cookline. Staff cleaned and disinfected the areas on site at the time of inspection. Provide an updated detailed IPM pest control report upon re inspection.
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.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Mar 23, 2026 · Original Source
Inspection
3 recorded violations
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
High temperature dish machine 148F when tested with plate thermometer. Repair. High temp unit on second floor banquet area is working as normal at 182F final rinse. To be used alternatively.
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 temperatureSurface Characteristics-Indoor Areas (C)
Damage plaster peeling paint on ceiling above dish machine. Clean and resuface.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingControlling Pests (Pf)
Mice droppings under dish machine under cookline. Staff cleaned and disinfected the areas on site at the time of inspection. Provide an updated detailed IPM pest control report upon re inspection.
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.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Mar 13, 2026 · Original Source
Inspection
5 recorded violations
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
The rinse guage at the high temp dish machine is reading 205F.Repair Maintain rinse temp 180-194F or per manufactures instructions Wash temp 165F
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 temperatureGood Repair and Proper Adjustment-Equipment (C)
High temp dish machine not operating.Repair PIC stating parts have been ordered Alternate machine in use
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesNonfood Contact Surfaces (C)
Clean the 10 burner range to remove soils at the cook line.
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 problemsSystem Maintained in Good Repair (C)
The handwash sink was observed leaking from the drainpipe.Repair
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.
More about building upkeep issuesCleaning Floors Dustless Methods (C)
Clean the interior floor of the banquet walkin refrigeration unit to remove soils/spills
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 record from Boston Inspectional Services Department, Sep 23, 2025 · Original Source
Inspection
5 recorded violations
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
The rinse guage at the high temp dish machine is reading 205F.Repair Maintain rinse temp 180-194F or per manufactures instructions Wash temp 165F
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 temperatureGood Repair and Proper Adjustment-Equipment (C)
High temp dish machine not operating.Repair PIC stating parts have been ordered Alternate machine in use
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesNonfood Contact Surfaces (C)
Clean the 10 burner range to remove soils at the cook line.
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 problemsSystem Maintained in Good Repair (C)
The handwash sink was observed leaking from the drainpipe.Repair
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.
More about building upkeep issuesCleaning Floors Dustless Methods (C)
Clean the interior floor of the banquet walkin refrigeration unit to remove soils/spills
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 record from Boston Inspectional Services Department, Sep 9, 2025 · Original Source
Inspection
1 recorded violation
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
High temp dish machine rinse guage is not operating.Repair (alternate machine is available)
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 record from Boston Inspectional Services Department, Feb 13, 2025 · Original Source
Inspection
8 recorded violations
Temperature Measuring Devices-Functionality (Pf)
Provide an irreversible temperature indicator for the high temp dish machine.
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 temperature(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
High temp dish machine rinse guage is not operating.Repair (alternate machine is available)
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 temperatureNonfood Contact Surfaces (C)
Clean the interiors of the cushioned seating to remove soils debris & evidence of mouse droppings. Seal any holes at the base of the bench seating
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 problemsControlling Pests (Pf)
There was evidence of rodent & roach activity.Provide a full IPM pest report upon re-inspection. Provide more frequent pest service to address any issues (PIC Stating pest control will be on site 1.6.25)
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.
More about signs of rodents or insectsRemoving Dead or Trapped Birds Insects Rodents and other Pest (C)
Remove /replace soiled glue traps
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.
More about signs of rodents or insectsCleaning Floors Dustless Methods (C)
Clean the service station floor to remove soils/debris
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 problemsCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
The hood sticker has expired on 12.24.24.Provide a proper hood cleaning from a licensed company.Post new sticker
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 problemsCommon Name-Working Containers (Pf)
Provide labels on all chemical spray bottles
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jan 13, 2025 · Original Source
Inspection
8 recorded violations
Temperature Measuring Devices-Functionality (Pf)
Provide an irreversible temperature indicator for the high temp dish machine.
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 temperature(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
High temp dish machine rinse guage is not operating.Repair (alternate machine is available)
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 temperatureNonfood Contact Surfaces (C)
Clean the interiors of the cushioned seating to remove soils debris & evidence of mouse droppings. Seal any holes at the base of the bench seating
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 problemsControlling Pests (Pf)
There was evidence of rodent & roach activity.Provide a full IPM pest report upon re-inspection. Provide more frequent pest service to address any issues (PIC Stating pest control will be on site 1.6.25)
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.
More about signs of rodents or insectsRemoving Dead or Trapped Birds Insects Rodents and other Pest (C)
Remove /replace soiled glue traps
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.
More about signs of rodents or insectsCleaning Floors Dustless Methods (C)
Clean the service station floor to remove soils/debris
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 problemsCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
The hood sticker has expired on 12.24.24.Provide a proper hood cleaning from a licensed company.Post new sticker
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 problemsCommon Name-Working Containers (Pf)
Provide labels on all chemical spray bottles
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jan 6, 2025 · Original Source