SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
31 inspections
Inspection
Aug 17, 2026
Passed
7 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employee on service line observed without hair restraint. Provide.
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.
Containers of rice and pork observed out without covers in refrigeration unit. Cover to prevent potential contamination.
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
No date marking observed on food product in stand up cooler. Provide for all foods held longer than 24 hours.
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.
Hood filters observed with grease build up. Clean to 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.
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
Knives on clean magnet strip observed soiled with food debris. 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.
Provide hand wash only signage at back of house hand sink.
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, Aug 17, 2026 · Original Source
Inspection
Aug 10, 2026
Failed
7 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employee on service line observed without hair restraint. Provide.
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.
Containers of rice and pork observed out without covers in refrigeration unit. Cover to prevent potential contamination.
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
No date marking observed on food product in stand up cooler. Provide for all foods held longer than 24 hours.
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.
Hood filters observed with grease build up. Clean to 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.
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
Knives on clean magnet strip observed soiled with food debris. 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.
Provide hand wash only signage at back of house hand sink.
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, Aug 10, 2026 · Original Source
Inspection
Mar 25, 2026
Report filed
1 recorded violation
minorCode 590.006/6-201.16-CFacility maintenance
Official wording
Wall and Ceiling Coverings and Coatings (C)
Inspector’s notes
Multiple damaged tiles in back kitchen area. 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, Mar 25, 2026 · Original Source
Inspection
Mar 10, 2026
Failed (extension granted)
2 recorded violations
minorCode 590.006/6-201.16-CFacility maintenance
Official wording
Wall and Ceiling Coverings and Coatings (C)
Inspector’s notes
Multiple damaged tiles in back kitchen area. 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.
Pest report notes activity. No live activity observed during re inspection. Call for additional service and provide 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.
Official record from Boston Inspectional Services Department, Mar 10, 2026 · Original Source
Inspection
Mar 3, 2026
Failed (extension granted)
9 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
Cooked chicken observed in ambient air at 100F. Discontinue. Ensure proper hot holding 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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
No sanitizer set up at location at time of inspection. Ensure sanitizer is available at all hours.
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
Soils under food prep sink. Clean under food prep sink. Soils under cookling. Clean under cookline. Clean under prep table.
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.
Leak obsevred coming from ceiling. Repair as necessary.
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 damaged tiles in back kitchen area. 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.
Pest report notes activity. No live activity observed during re inspection. Call for additional service and provide 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.
Live roach observed under food prep sink by piping. Dead roach observed in back of house hand sink. Clean to remove. Provide an updated pest 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.
Official record from Boston Inspectional Services Department, Mar 3, 2026 · Original Source
Inspection
Mar 2, 2026
Failed
8 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
Cooked chicken observed in ambient air at 100F. Discontinue. Ensure proper hot holding 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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
No sanitizer set up at location at time of inspection. Ensure sanitizer is available at all hours.
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
Soils under food prep sink. Clean under food prep sink. Soils under cookling. Clean under cookline. Clean under prep table.
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.
Leak obsevred coming from ceiling. Repair as necessary.
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 damaged tiles in back kitchen area. 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.
Live roach observed under food prep sink by piping. Dead roach observed in back of house hand sink. Clean to remove. Provide an updated pest 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.
Official record from Boston Inspectional Services Department, Mar 2, 2026 · Original Source
Inspection
Dec 22, 2025
Passed
13 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employees observed without proper hair restraint. Provide proper hair restraint ( Corrected on site)
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedure or supplies for vomit/ diarrhea clean up kit./ Provide complete vomit clean up kit
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.
The full time employee is not a certified food manager. Provide a full time certified food manager at this location.The employees were unfamiliar with illness policy. Properly train employees
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Allergen Certificate observed expired. Provide up to date allergen certificate
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
observed soiled wiping cloths on the counter/properly store all wiping cloths in a sanitizing solution at the required 200ppm
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed cooked BBQ Chicken 120F and Ribs 120F in the hot holding unit- PIC reheated the chicken and ribs to 165F and up.( corrected on site) train staff on monitoring temperature
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Reach in Unit/ Properly date mark all ready to eat foods. ( rice lo mein sauce ) Provide made/discard date to all food prepped before storing in the refrigerator
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed an employee washing hotel pan in the hand sink. Discontinue The hand sink needs to be accessible.
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
Clean the floor under the fryer to remove grease buildup Clean and sanitize the area thoroughly
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.
Front hand sink observed without soap. Provide Soap
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Noted dead Cockroaches on the glue trap between the ice machine under the shelving .Clean to remove
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, Dec 22, 2025 · Original Source
Inspection
Dec 15, 2025
Failed
13 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employees observed without proper hair restraint. Provide proper hair restraint ( Corrected on site)
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedure or supplies for vomit/ diarrhea clean up kit./ Provide complete vomit clean up kit
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.
The full time employee is not a certified food manager. Provide a full time certified food manager at this location.The employees were unfamiliar with illness policy. Properly train employees
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Allergen Certificate observed expired. Provide up to date allergen certificate
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
observed soiled wiping cloths on the counter/properly store all wiping cloths in a sanitizing solution at the required 200ppm
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed cooked BBQ Chicken 120F and Ribs 120F in the hot holding unit- PIC reheated the chicken and ribs to 165F and up.( corrected on site) train staff on monitoring temperature
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Reach in Unit/ Properly date mark all ready to eat foods. ( rice lo mein sauce ) Provide made/discard date to all food prepped before storing in the refrigerator
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed an employee washing hotel pan in the hand sink. Discontinue The hand sink needs to be accessible.
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
Clean the floor under the fryer to remove grease buildup Clean and sanitize the area thoroughly
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.
Front hand sink observed without soap. Provide Soap
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Noted dead Cockroaches on the glue trap between the ice machine under the shelving .Clean to remove
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, Dec 15, 2025 · Original Source
Inspection
Dec 8, 2025
Passed
1 recorded violation
minorCode 590.006/6-201.17-CFacility maintenance
Official wording
Walls and Ceilings Attachments (C)
Inspector’s notes
There is exposed ventialtion and sprinklers for the ceiling in the kitchen. Provide a smooth cleanable durable ceiling in food prep areas. 8/12/25: On compliance visit spoke with building manager about duct work in back prep area and the need for a enclosed ceiling in the back food prep area to prevent contamination and pest control. Develop a plan for the completion of the work for review by the health department. 8/25/25: On compliance visit we spoke with the building management and the owner about bringing prep area into compliance; provide a contractor's report on proposed work to enclose HVAC vents and sprinklers in prep area. 12/2/2025 On compliance visit spoked with Serdi he stated that the owner has arranged for repairs to by done by a contractor TMO construction The contractor is coming today to do the walkthrough and take note of the stock needed. Provide Documentation from a licensed contractor on the time frame you need for proper enclosed ceiling installed
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, Dec 8, 2025 · Original Source
Inspection
Dec 1, 2025
Hearing scheduled
2 recorded violations
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Food prep sink has no air gap. Provide proper air gap to sink drain/ provide a license plumbers report and plumbing permit. 8-12-25: On compliance visit business presented an invoice for work done but no final plumbing permit was presented for work done. Provide final plumbing permit for work. 8/25/25: On compliance visit provide final plumbing report; provide final plumbing report for work done.
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.
There is exposed ventialtion and sprinklers for the ceiling in the kitchen. Provide a smooth cleanable durable ceiling in food prep areas. 8/12/25: On compliance visit spoke with building manager about duct work in back prep area and the need for a enclosed ceiling in the back food prep area to prevent contamination and pest control. Develop a plan for the completion of the work for review by the health department. 8/25/25: On compliance visit we spoke with the building management and the owner about bringing prep area into compliance; provide a contractor's report on proposed work to enclose HVAC vents and sprinklers in prep area. 12/2/2025 On compliance visit spoked with Serdi he stated that the owner has arranged for repairs to by done by a contractor TMO construction The contractor is coming today to do the walkthrough and take note of the stock needed. Provide Documentation from a licensed contractor on the time frame you need for proper enclosed ceiling installed
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, Dec 1, 2025 · Original Source
Inspection
Aug 25, 2025
Failed (extension granted)
3 recorded violations
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Food prep sink has no air gap. Provide proper air gap to sink drain/ provide a license plumbers report and plumbing permit. 8-12-25: On compliance visit business presented an invoice for work done but no final plumbing permit was presented for work done. Provide final plumbing permit for work. 8/25/25: On compliance visit provide final plumbing report; provide final plumbing report for work done.
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.
There is exposed ventialtion and sprinklers for the ceiling in the kitchen. Provide a smooth cleanable durable ceiling in food prep areas. 8/12/25: On compliance visit spoke with building manager about duct work in back prep area and the need for a enclosed ceiling in the back food prep area to prevent contamination and pest control. Develop a plan for the completion of the work for review by the health department. 8/25/25: On compliance visit we spoke with the building management and the owner about bringing prep area into compliance; provide a contractor's report on proposed work to enclose HVAC vents and sprinklers in prep area.
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.
Observed a live cockroach in back kitchen area. Provide a clean pest control report to damien.yee@boston.gov prior to next compliance inspection.
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 25, 2025 · Original Source
Inspection
Aug 12, 2025
Failed (extension granted)
3 recorded violations
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Food prep sink has no air gap. Provide proper air gap to sink drain/ provide a license plumbers report and plumbing permit. 8-12-25: On compliance visit business presented an invoice for work done but no final plumbing permit was presented for work done. Provide final plumbing permit for work.
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.
There is exposed ventialtion and sprinklers for the ceiling in the kitchen. Provide a smooth cleanable durable ceiling in food prep areas. 8/12/25: On compliance visit spoke with building manager about duct work in back prep area and the need for a enclosed ceiling in the back food prep area to prevent contamination and pest control. Develop a plan for the completion of the work for review by the health department.
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.
Observed a live cockroach in back kitchen area. Provide a clean pest control report to damien.yee@boston.gov prior to next compliance inspection.
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 12, 2025 · Original Source
Inspection
Aug 5, 2025
Failed (extension granted)
15 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employees observed without proper hair restraint. Provide proper hair restraint.
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.
There are a few certificates posted but the certified managers are not on site. Provide a full time certified food manager to take active managerial control and monitor food safety of the establishment.
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
wiping cloth solution/properly store all wiping cloths in a sanitizing solution.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
cabbadge 45F marinade chicken wings 48F in the refrigerated. Provide proper cold Holding of 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
There was no test kit available. Provide test kit on site.
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)
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Food prep sink has no air gap. Provide proper air gap to sink drain/ provide a license plumbers report and plumbing permit.
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
There is grease buildup along the floor. Clean the floor under/around the grease trap three bay sink prep table to remove solid and debris. Oberved standing water under the soda machine .Clean the floor to remove standing water.regout the floor. There grease buildup under the fryers. 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.
There is exposed ventialtion and sprinklers for the ceiling in the kitchen. Provide a smooth cleanable durable ceiling in food prep areas.
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.
The light in the walk-in fridge is missing. 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.
Hand sink in the kitchen observed without soap. Provide Soap to hand sink in the kitchen
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.
Segregation and Location-Distressed Merchandise (Pf)
Inspector’s notes
Oberved Multiple white bucket in walk-in fridge in the basment with soy sauce use by date of 2/2/25- 8/17/22. Properly rotate inventory and make segreagate expired products. (discarded by employees)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed small dead roach in the Front Counter in the kichen under the food shelving and on the monitors under the refrigerator in the sink area. Clean to remove and provide a detailed licensed exterminator’s report to keila.depina@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, Aug 5, 2025 · Original Source
Inspection
Aug 1, 2025
Failed
15 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employees observed without proper hair restraint. Provide proper hair restraint.
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.
There are a few certificates posted but the certified managers are not on site. Provide a full time certified food manager to take active managerial control and monitor food safety of the establishment.
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
wiping cloth solution/properly store all wiping cloths in a sanitizing solution.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
cabbadge 45F marinade chicken wings 48F in the refrigerated. Provide proper cold Holding of 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
There was no test kit available. Provide test kit on site.
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
Prep table is rusted and soiled. Resurface rusted lower shelving to prep table There is food buildup under shelving in the kitchen. Clean floor area under around and behind all shelving to remove debris There is grease buildup on the hood. Clean interior of hood to remove grease build up There is soiled equipment in the three tier shelving in the kitchen/ clean
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Food prep sink has no air gap. Provide proper air gap to sink drain/ provide a license plumbers report and plumbing permit.
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
There is grease buildup along the floor. Clean the floor under/around the grease trap three bay sink prep table to remove solid and debris. Oberved standing water under the soda machine .Clean the floor to remove standing water.regout the floor. There grease buildup under the fryers. 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.
Hood vents and exhaust vents with grease build up clean to remove. expire 08/17/25 Grease buildup along the walls. Clean wall in the kitchen to remove grese build up There is exposed ventialtion and sprinklers for the ceiling in the kitchen. Provide a smooth cleanable durable ceiling in food prep areas.
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.
The light in the walk-in fridge is missing. 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.
Hand sink in the kitchen observed without soap. Provide Soap to hand sink in the kitchen
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.
Segregation and Location-Distressed Merchandise (Pf)
Inspector’s notes
Oberved Multiple white bucket in walk-in fridge in the basment with soy sauce use by date of 2/2/25- 8/17/22. Properly rotate inventory and make segreagate expired products. (discarded by employees)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed small dead roach in the Front Counter in the kichen under the food shelving and on the monitors under the refrigerator in the sink area. Clean to remove and provide a detailed licensed exterminator’s report to keila.depina@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, Aug 1, 2025 · Original Source
Inspection
Apr 2, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Apr 2, 2025 · Original Source
Inspection
Mar 21, 2025
Failed (extension granted)
2 recorded violations
minorCode 590.006/6-201.12-CFacility maintenance
Official wording
Floors Walls and Ceilings Utility Lines (C)
Inspector’s notes
Coving / baseboards in back prep area loose from wall and could be and entry point for rodents repair or replace all along back wall in prep area
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 vents and exhaust vents with grease build up clean to remove 3-7-25: Hoods vents not cleaned they vents were painted over the existing grease and grease already leaking out. Pictures sent in email.
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, Mar 21, 2025 · Original Source
Inspection
Mar 7, 2025
Hearing scheduled
3 recorded violations
minorCode 590.006/6-201.12-CFacility maintenance
Official wording
Floors Walls and Ceilings Utility Lines (C)
Inspector’s notes
Coving / baseboards in back prep area loose from wall and could be and entry point for rodents repair or replace all along back wall in prep area
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 vents and exhaust vents with grease build up clean to remove 3-7-25: Hoods vents not cleaned they vents were painted over the existing grease and grease already leaking out. Pictures sent in email.
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.
Rat droppings found in back prep area near barrel storage clean to remove and supply detailed exterminator report with findings and recommendations
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.
Hood vents and exhaust vents with grease build up clean to 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.
Rat droppings found in back prep area near barrel storage clean to remove and supply detailed exterminator report with findings and recommendations
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.
Hood vents and exhaust vents with grease build up clean to 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.
Rat droppings found in back prep area near barrel storage clean to remove and supply detailed exterminator report with findings and recommendations
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, Feb 20, 2025 · Original Source
Inspection
Dec 6, 2024
Passed
1 recorded violation
majorCode 590.005/5-103.11-PFOther
Official wording
Capacity-Quantity and Availability (Pf)
Inspector’s notes
Hot water heater broke over the weekend resulting in loss of hot water. Establishment has not been operating since Saturday and will remain closed until hot water can be verified.
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, Dec 6, 2024 · Original Source
Inspection
Dec 2, 2024
Voluntarily closed
2 recorded violations
majorCode 590.005/5-103.11-PFOther
Official wording
Capacity-Quantity and Availability (Pf)
Inspector’s notes
Hot water heater broke over the weekend resulting in loss of hot water. Establishment has not been operating since Saturday and will remain closed until hot water can be verified.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hand sink at warewash area - hot water faucet not working / Repair. Hand sink on opposite side of the wall can be used until 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.
Official record from Boston Inspectional Services Department, Dec 2, 2024 · Original Source
Inspection
Nov 22, 2024
Failed (extension granted)
4 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Hand sink at warewash area - hot water faucet not working / Repair. Hand sink on opposite side of the wall can be used until 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cut cabbage 67F Chicken 65F White rice 60F / All out for lunch rush and prep / Returned to refrigeration to cool back down / Provide 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Provide test kits for the sanitizer used in the 3 bay sink
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
Hand sink on cookline with pan in basin / Remove and ensure hand sink remains free and clear 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, Nov 22, 2024 · Original Source
Inspection
Nov 15, 2024
Failed
4 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cut cabbage 67F Chicken 65F White rice 60F / All out for lunch rush and prep / Returned to refrigeration to cool back down / Provide 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Provide test kits for the sanitizer used in the 3 bay sink
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
Hand sink on cookline with pan in basin / Remove and ensure hand sink remains free and clear 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.
Hand sink at warewash area - hot water faucet not working / Repair. Hand sink on opposite side of the wall can be used until 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.
Official record from Boston Inspectional Services Department, Nov 15, 2024 · Original Source
Inspection
Aug 27, 2024
Passed
2 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Shredded cabbage sitting out at 70F / Provide 41F or below. Moved to refrigeration to cool back down after being out for 1 hour
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink in back kitchen with food in basin / Remove and ensure hand sinks are kept free and clear 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, Aug 27, 2024 · Original Source
Inspection
Aug 12, 2024
Failed
2 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Shredded cabbage sitting out at 70F / Provide 41F or below. Moved to refrigeration to cool back down after being out for 1 hour
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink in back kitchen with food in basin / Remove and ensure hand sinks are kept free and clear 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, Aug 12, 2024 · Original Source
Inspection
Apr 24, 2024
Passed
1 recorded violation
minorCode 590.006/6-201.12-CFacility maintenance
Official wording
Floors Walls and Ceilings Utility Lines (C)
Inspector’s notes
Hood vents on both cooking areas with heavy grease build up clean to 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.
Official record from Boston Inspectional Services Department, Apr 24, 2024 · Original Source
Inspection
Apr 10, 2024
Failed (extension granted)
3 recorded violations
minorCode 590.006/6-201.12-CFacility maintenance
Official wording
Floors Walls and Ceilings Utility Lines (C)
Inspector’s notes
Hood vents on both cooking areas with heavy grease build up clean to 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.
Rat droppings found in back ware wash area against back wall clean to remove and supply detailed exterminator reports
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.
Hood vents on both cooking areas with heavy grease build up clean to 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.
Rat droppings found in back ware wash area against back wall clean to remove and supply detailed exterminator reports
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 3, 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
Dec 1, 2023
Passed
3 recorded violations
criticalCode 590.003/3-403.11-PFood temperature
Official wording
Reheating for Hot Holding (P)
Inspector’s notes
shrimp on hotline @ 110f ensure proper hot hold of 135f or above (Had chef reheat in wok to 165f at 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked Spare ribs and Cooked Chicken sitting on counter @ 50f ensure proper cold hold of 41f or below. (Products plced in 1 door cooler at time of inspection to cool to 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.
Rat droppings found in back prep area behind prep table clean to remove and supply detailed exterminator reports
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, Dec 1, 2023 · Original Source
Inspection
Nov 16, 2023
Failed
3 recorded violations
criticalCode 590.003/3-403.11-PFood temperature
Official wording
Reheating for Hot Holding (P)
Inspector’s notes
shrimp on hotline @ 110f ensure proper hot hold of 135f or above (Had chef reheat in wok to 165f at 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked Spare ribs and Cooked Chicken sitting on counter @ 50f ensure proper cold hold of 41f or below. (Products plced in 1 door cooler at time of inspection to cool to 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.
Rat droppings found in back prep area behind prep table clean to remove and supply detailed exterminator reports
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.