Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Inspection
Sep 3, 2026
Passed
8 recorded violations
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
Can opener with encrusted food debris. Clean and sanitize 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
No Consumer Advisory and No Allergen Advisory posted on the menu. Provide both.
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
Interior of some refrigerating units soiled. Several storage shelves soiled. Magnetic strips for knives storage 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.
Official record from Boston Inspectional Services Department, Sep 3, 2026 · Original Source
Inspection
Aug 27, 2026
Failed
8 recorded violations
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
No Consumer Advisory and No Allergen Advisory posted on the menu. Provide both.
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
Can opener with encrusted food debris. Clean and sanitize 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Interior of some refrigerating units soiled. Several storage shelves soiled. Magnetic strips for knives storage 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.
Official record from Boston Inspectional Services Department, Aug 27, 2026 · Original Source
Inspection
Oct 14, 2025
Report filed
16 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
There is no V/D procedures or kit available on site. Provide procedures and a kit to clean a vomit or diarrhea event.
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 certified food protection manager was unable to answer questions correctly regarding minimum cooking temperatures of chicken or steak or the correct minimum hot holding temperature for TCS foods; the person in charge was unable to name any symptoms or illnesses required to be reported for food workers. The person in charge must be knowledgable in the areas of food safety temperatures and illnesses and symptoms required to restrict or exclude food workers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
There is no prep sink to wash produce only a three compartment sink and hand sinks. Per the person in charge they do plan to have produce for their menu items. Have a licensed plumber provide a report on installing a prep sink at the premise and send to damien.yee@boston.gov
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Location is using chlorine to sanitize wares and at the three compartment sink but does not have a test kit. Provide a test kit for sanitizer used at location.
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 external thermometer of the walkin refrigerator in the basement read 20F and the internal thermometer inside the walkin read 20F; testing shredded cheese with the inspector's calibrated thermometer from the walkin cooler was 42F. Repair or replace external and internal thermometers to that they are accurate.
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.
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
Ceiling walls and floors near the pizza ovens are heavily soiled with grease; interior of microwave at front counter is heavily soiled; floors underneath front prep table are heavily soiled; the fan guard inside the upstairs and downstairs walk in coolers are heavily encrusted with dust. Clean and sanitize.
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 hand sink on the first floor has no hot water coming out when the hot water knob is turn on and only ambient water from the cold water knob. Hot water must be provided from all hand sinks of at least 100F.
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.
The lighbulbs in above the chest freezers and above the first floor walkin are missing coverings; repair or replace so that the lightbulbs are shielded coated or protected.
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.
On the stairs leading down to the basement and surfaces near the stairs there is excessive small rodent droppings; in the basement on multiple surfaces (floors shelving cabinets) there is excessive rodent droppings. Clean and sanitize all surfaces with rodent droppings. Provide a licensed pest control operator to treat for mice and provide IPM reports to damien.yee@boston.gov until a clean report is attained.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
In the basement there is excessive items unrelated to the restaurant per the person in charge that are left from the prior owner; remove items from the basement unrelated to the business to allow proper cleaning.
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
Gaskets for the small chest freezer and the walkin cooler in the basement are torn; repair or 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.
At the front counter there was a spray bottle with blue liquid inside of it; the PIC states there was glass cleaner inside. Provide labels for working containers of chemicals after they have been removed from their original containers.
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, Oct 14, 2025 · Original Source
Inspection
Oct 8, 2025
Failed
16 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
There is no V/D procedures or kit available on site. Provide procedures and a kit to clean a vomit or diarrhea event.
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 certified food protection manager was unable to answer questions correctly regarding minimum cooking temperatures of chicken or steak or the correct minimum hot holding temperature for TCS foods; the person in charge was unable to name any symptoms or illnesses required to be reported for food workers. The person in charge must be knowledgable in the areas of food safety temperatures and illnesses and symptoms required to restrict or exclude food workers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
There is no prep sink to wash produce only a three compartment sink and hand sinks. Per the person in charge they do plan to have produce for their menu items. Have a licensed plumber provide a report on installing a prep sink at the premise and send to damien.yee@boston.gov
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Location is using chlorine to sanitize wares and at the three compartment sink but does not have a test kit. Provide a test kit for sanitizer used at location.
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 external thermometer of the walkin refrigerator in the basement read 20F and the internal thermometer inside the walkin read 20F; testing shredded cheese with the inspector's calibrated thermometer from the walkin cooler was 42F. Repair or replace external and internal thermometers to that they are accurate.
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.
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
Ceiling walls and floors near the pizza ovens are heavily soiled with grease; interior of microwave at front counter is heavily soiled; floors underneath front prep table are heavily soiled; the fan guard inside the upstairs and downstairs walk in coolers are heavily encrusted with dust. Clean and sanitize.
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 hand sink on the first floor has no hot water coming out when the hot water knob is turn on and only ambient water from the cold water knob. Hot water must be provided from all hand sinks of at least 100F.
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.
The lighbulbs in above the chest freezers and above the first floor walkin are missing coverings; repair or replace so that the lightbulbs are shielded coated or protected.
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.
On the stairs leading down to the basement and surfaces near the stairs there is excessive small rodent droppings; in the basement on multiple surfaces (floors shelving cabinets) there is excessive rodent droppings. Clean and sanitize all surfaces with rodent droppings. Provide a licensed pest control operator to treat for mice and provide IPM reports to damien.yee@boston.gov until a clean report is attained.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
In the basement there is excessive items unrelated to the restaurant per the person in charge that are left from the prior owner; remove items from the basement unrelated to the business to allow proper cleaning.
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
Gaskets for the small chest freezer and the walkin cooler in the basement are torn; repair or 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.
At the front counter there was a spray bottle with blue liquid inside of it; the PIC states there was glass cleaner inside. Provide labels for working containers of chemicals after they have been removed from their original containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.