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Eating & Drinking w/ Take Out · Boston, MA

Burritos Pizzeria

1280 Hyde Park Av

Last inspected Sep 21, 2026 · View Map ↗ · Compare ↗

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Passed
Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

15 inspections

Inspection

Sep 21, 2026

Passed

5 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Remove serving utensils from stagnant water shall be stored in clean water of 135F or above.

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 issues
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

Cheese at 43F Shall be at 41 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.

More about food kept at an unsafe temperature
majorCode 590.004/4-301.11-PFFood temperature

Official wording

Cooling Heating and Holding Capacities-Equipment (Pf)

Inspector’s notes

Refrigerator temperature at 43F shall be at 41 or below. repair.

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 temperature
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Floor soiled below cooking line equipment clean to remove visible soil.

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 problems
minorCode 590.006/6-305.11-CPermits, training, and postings

Official wording

Designation-Dressing Areas and Lockers (C)

Inspector’s notes

Employee clothing stored in with equipment provide proper storage at designated for clothing only.

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.

More about paperwork, training, or posting issues

Official record from Boston Inspectional Services Department, Sep 21, 2026 · Original Source

Inspection

Sep 10, 2026

Failed

5 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Remove serving utensils from stagnant water shall be stored in clean water of 135F or above.

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 issues
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

Cheese at 43F Shall be at 41 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.

More about food kept at an unsafe temperature
majorCode 590.004/4-301.11-PFFood temperature

Official wording

Cooling Heating and Holding Capacities-Equipment (Pf)

Inspector’s notes

Refrigerator temperature at 43F shall be at 41 or below. repair.

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 temperature
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Floor soiled below cooking line equipment clean to remove visible soil.

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 problems
minorCode 590.006/6-305.11-CPermits, training, and postings

Official wording

Designation-Dressing Areas and Lockers (C)

Inspector’s notes

Employee clothing stored in with equipment provide proper storage at designated for clothing only.

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.

More about paperwork, training, or posting issues

Official record from Boston Inspectional Services Department, Sep 10, 2026 · Original Source

Inspection

Apr 28, 2026

Passed

1 recorded violation

minorCode 590.006/6-501.11-CFacility maintenance

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Enclose mop sink at basement 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.

More about building upkeep issues

Official record from Boston Inspectional Services Department, Apr 28, 2026 · Original Source

Inspection

Apr 21, 2026

Failed (extension granted)

5 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Serving utensil stored in stagnant water discontinue practice and store in clean water of 135F with handles above food.

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 issues
minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Wiping cloths worn replace.

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 problems
minorCode 590.004/4-101.11-CFacility maintenance

Official wording

Characteristics-Materials for Construction and Repair (C)

Inspector’s notes

Repair walk in cooler door to main door shut.

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 issues
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Clean floor below prep ware washing and cooking equipment.

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 problems
minorCode 590.006/6-501.11-CFacility maintenance

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Enclose mop sink at basement 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.

More about building upkeep issues

Official record from Boston Inspectional Services Department, Apr 21, 2026 · Original Source

Inspection

Apr 6, 2026

Failed

5 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Serving utensil stored in stagnant water discontinue practice and store in clean water of 135F with handles above food.

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 issues
minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Wiping cloths worn replace.

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 problems
minorCode 590.004/4-101.11-CFacility maintenance

Official wording

Characteristics-Materials for Construction and Repair (C)

Inspector’s notes

Repair walk in cooler door to main door shut.

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 issues
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Clean floor below prep ware washing and cooking equipment.

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 problems
minorCode 590.006/6-501.11-CFacility maintenance

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Enclose mop sink at basement 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.

More about building upkeep issues

Official record from Boston Inspectional Services Department, Apr 6, 2026 · Original Source

Inspection

Aug 13, 2025

Passed

6 recorded violations

minorCode 590.003/3-302.11-COther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Inspector’s notes

Observed food items being stored under the flip top refrigeration unit and inside the walk in with no covers or lids. Provide coverage

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Observed buckets with food items being stored on the floor in the walk in refrigeration unit. Ensure food items are being stored 6 inch or more off the floor.

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.

More about food not protected from contamination
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

Guacamole- 50F. PIC removed guacamole and placed into the walk in. Ensure staff is checking the temperature of the guacamole before placing it inside the flip top. The pizza oven is close to the flip top. All cold holding food items must be 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.

More about food kept at an unsafe temperature
minorCode 590.004/4-204.112-CFood temperature

Official wording

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

No thermometers inside refrigeration units. Provide thermometers.

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 temperature
minorCode 590.004/4-501.12-COther

Official wording

Cutting Surfaces (C)

Inspector’s notes

Observed cutting board located on the flip top worn and scored. Replace cutting board.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

No allergen certificate. Email sent to the PIC with the link to sign up for the allergen certificate. Post certificate.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Boston Inspectional Services Department, Aug 13, 2025 · Original Source

Inspection

Aug 4, 2025

Failed

6 recorded violations

notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

No allergen certificate. Email sent to the PIC with the link to sign up for the allergen certificate. Post certificate.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding
minorCode 590.003/3-302.11-COther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Inspector’s notes

Observed food items being stored under the flip top refrigeration unit and inside the walk in with no covers or lids. Provide coverage

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Observed buckets with food items being stored on the floor in the walk in refrigeration unit. Ensure food items are being stored 6 inch or more off the floor.

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.

More about food not protected from contamination
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

Guacamole- 50F. PIC removed guacamole and placed into the walk in. Ensure staff is checking the temperature of the guacamole before placing it inside the flip top. The pizza oven is close to the flip top. All cold holding food items must be 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.

More about food kept at an unsafe temperature
minorCode 590.004/4-204.112-CFood temperature

Official wording

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

No thermometers inside refrigeration units. Provide thermometers.

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 temperature
minorCode 590.004/4-501.12-COther

Official wording

Cutting Surfaces (C)

Inspector’s notes

Observed cutting board located on the flip top worn and scored. Replace cutting board.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Aug 4, 2025 · Original Source

Inspection

Feb 25, 2025

Passed

1 recorded violation

minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

No prep sink on site. Provide prep sink. 1/31/25- The establishment installed a prep sink with an air gap the plumbing is not to code. Please contact 1010 Mass Ave 5th floor to pull a proper plumbing permit and have a licensed plumber come out to install the prep sink correctly.

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.

More about food not protected from contamination

Official record from Boston Inspectional Services Department, Feb 25, 2025 · Original Source

Inspection

Feb 14, 2025

Hearing scheduled

1 recorded violation

minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

No prep sink on site. Provide prep sink. 1/31/25- The establishment installed a prep sink with an air gap the plumbing is not to code. Please contact 1010 Mass Ave 5th floor to pull a proper plumbing permit and have a licensed plumber come out to install the prep sink correctly.

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.

More about food not protected from contamination

Official record from Boston Inspectional Services Department, Feb 14, 2025 · Original Source

Inspection

Jan 31, 2025

Failed (extension granted)

2 recorded violations

minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

No prep sink on site. Provide prep sink. 1/31/25- The establishment installed a prep sink with an air gap the plumbing is not to code. Please contact 1010 Mass Ave 5th floor to pull a proper plumbing permit and have a licensed plumber come out to install the prep sink correctly.

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.

More about food not protected from contamination
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Observed grease build up inside the bottom of the fryolators. Clean to remove grease build up. Observed soiled shelving inside the refrigeration units upstairs and downstairs. Clean and sanitize all refrigeration units to remove soil build up.

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 problems

Official record from Boston Inspectional Services Department, Jan 31, 2025 · Original Source

Inspection

Jan 23, 2025

Failed (extension granted)

8 recorded violations

majorCode 590.002/2-501.11-PFCleaning and sanitizing

Official wording

Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector’s notes

No vomit & diarrhea kit onsite. Provide kit. Procedures and vomit kit information will be sent via email with this report.

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 problems
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings

Official wording

Assignment (Pf)

Inspector’s notes

Servsafe certificate expired 1/15/25. Update servsafe certificate. Email sent with link for classes.

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.

More about paperwork, training, or posting issues
minorCode 590.003/3-302.11-COther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Inspector’s notes

Observed food items being stored in the walk in refrigeration unit not properly covered. Provide proper lids/covers

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

No prep sink on site. Provide prep sink.

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.

More about food not protected from contamination
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 wings located in the display case were at 125F. PIC corrected on site. 166F. Ensure that chicken is cooked to 165F and hot holding is 135F or above. All other food items in the case were compliant.

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 temperature
minorCode 590.004/4-501.12-COther

Official wording

Cutting Surfaces (C)

Inspector’s notes

Observed worn/scored cutting boards. Resurface or replace all cutting boards.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Observed grease build up inside the bottom of the fryolators. Clean to remove grease build up. Observed soiled shelving inside the refrigeration units upstairs and downstairs. Clean and sanitize all refrigeration units to remove soil build up.

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 problems
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

No 2025 Health Permit.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Boston Inspectional Services Department, Jan 23, 2025 · Original Source

Inspection

Jan 22, 2025

Failed

8 recorded violations

majorCode 590.002/2-501.11-PFCleaning and sanitizing

Official wording

Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector’s notes

No vomit & diarrhea kit onsite. Provide kit. Procedures and vomit kit information will be sent via email with this report.

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 problems
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings

Official wording

Assignment (Pf)

Inspector’s notes

Servsafe certificate expired 1/15/25. Update servsafe certificate. Email sent with link for classes.

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.

More about paperwork, training, or posting issues
minorCode 590.003/3-302.11-COther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Inspector’s notes

Observed food items being stored in the walk in refrigeration unit not properly covered. Provide proper lids/covers

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

No prep sink on site. Provide prep sink.

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.

More about food not protected from contamination
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 wings located in the display case were at 125F. PIC corrected on site. 166F. Ensure that chicken is cooked to 165F and hot holding is 135F or above. All other food items in the case were compliant.

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 temperature
minorCode 590.004/4-501.12-COther

Official wording

Cutting Surfaces (C)

Inspector’s notes

Observed worn/scored cutting boards. Resurface or replace all cutting boards.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Observed grease build up inside the bottom of the fryolators. Clean to remove grease build up. Observed soiled shelving inside the refrigeration units upstairs and downstairs. Clean and sanitize all refrigeration units to remove soil build up.

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 problems
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

No 2025 Health Permit.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Boston Inspectional Services Department, Jan 22, 2025 · Original Source

Inspection

Jan 10, 2024

Passed

7 recorded violations

minorCode 590.003/3-302.11-COther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Inspector’s notes

Observed multiple foods not covered/protected with lid/covering. Provide proper covering.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Observed no labeling on the 5 gallon buckets inside the walk in refrigerator. Provide proper labels. Observed no labeling on the hot holding cabinet on the front counter. Provide labels.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
majorCode 590.004/4-302.14-PFCleaning and sanitizing

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

No quaternary sanitizer test kit. Provide proper test 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.

More about cleaning or sanitizing problems
minorCode 590.004/4-501.12-COther

Official wording

Cutting Surfaces (C)

Inspector’s notes

Observed worn/scored cutting boards. Resurface or replace.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Clean/sweep floors throughout the upstairs to remove visible soil. Clean/sweep basement floor and organize to remove debris. Clean shelving in basement to remove debris. Observed visible soil on the wall next to prep station. Clean to remove soil.

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 problems
majorCode 590.006/6-301.11-PFHandwashing

Official wording

Handwashing Cleanser Availability (Pf)

Inspector’s notes

Observed no soap at the handsink. 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.

More about handwashing problems
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Evidence of several drain flies around the warewash area on the wall near the prep area in the basement. Provide detailed IPM 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.

More about signs of rodents or insects

Official record from Boston Inspectional Services Department, Jan 10, 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

Jan 2, 2024

Failed

7 recorded violations

minorCode 590.003/3-302.11-COther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Inspector’s notes

Observed multiple foods not covered/protected with lid/covering. Provide proper covering.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Observed no labeling on the 5 gallon buckets inside the walk in refrigerator. Provide proper labels. Observed no labeling on the hot holding cabinet on the front counter. Provide labels.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
majorCode 590.004/4-302.14-PFCleaning and sanitizing

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

No quaternary sanitizer test kit. Provide proper test 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.

More about cleaning or sanitizing problems
minorCode 590.004/4-501.12-COther

Official wording

Cutting Surfaces (C)

Inspector’s notes

Observed worn/scored cutting boards. Resurface or replace.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Clean/sweep floors throughout the upstairs to remove visible soil. Clean/sweep basement floor and organize to remove debris. Clean shelving in basement to remove debris. Observed visible soil on the wall next to prep station. Clean to remove soil.

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 problems
majorCode 590.006/6-301.11-PFHandwashing

Official wording

Handwashing Cleanser Availability (Pf)

Inspector’s notes

Observed no soap at the handsink. 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.

More about handwashing problems
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Evidence of several drain flies around the warewash area on the wall near the prep area in the basement. Provide detailed IPM 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.

More about signs of rodents or insects

Official record from Boston Inspectional Services Department, Jan 2, 2024 · Original Source

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