Inspection
Jul 29, 2026
8 recorded violations
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed containers filled with 70F water with in-use utensils stored inside; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water.
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.
More about equipment or utensil issuesOfficial wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Observed multiple shellstock tags not filled out with last date used or sold in shellstock records container; retrain staff to fill out last date sold or used as soon as last unit is sold or used.
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.
More about building upkeep issuesOfficial wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
At the middle sandwich cooler on the cookline observed multiple TCS foods 50F including guacamole fresh cheese in brine corn kernels; the person in charge states the foods had been brought up from the walk-in cooler at or around 4:30pm the person in charge elected to voluntarily discard all the elevated TCS foods and denature them with sanitizer and the action was witnessed by the health inspector; hold TCS foods at or below 41F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Observed the interior of the deep fat fryer cabinets and the floors underneath them encrusted in grease and soils; clean and sanitize of soils and grease.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
System Maintained in Good Repair (C)
Inspector’s notes
Observed the HVAC unit in the small closet next to the stairs leaking water onto the floor; repair or replace so that it does not leak water.
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.
More about building upkeep issuesOfficial wording
Outer Openings Protected (C)
Inspector’s notes
At the rear entrance the door sweep is damaged; repair or replace.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Handwashing Signage (C)
Inspector’s notes
In the women's restroom provide handwashing signage.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed water leaking onto the floor from the ceiling near table #37 in the main dining room; repair so water no longer leaks onto the floor.
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Jul 29, 2026 · Original Source