Inspection
Jun 10, 2026
8 recorded violations
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Several employees observed prepping food in the kitchen 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.
More about employee hygiene or health policy issuesOfficial wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths observed bein left out on counter tops. Discontinue and provide a proper 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.
More about cleaning or sanitizing problemsOfficial wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Multiples containers with food items observed stored on the ground in the walk-in refrigerator and walk-in freezer unit. Discontinue/ elevate 6 inch of the ground Bucket with plantain observed stored on the ground under the cold holding unit. Elevate 6 inch of the ground Bag of carrots observed stored on the ground in the basement. Evelate 6 inch of the ground
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 contaminationOfficial wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed several product in the cold holding service line with elevate temperature between at 45F and 48 F(pico de galo potato salad sour cream jalapeno lettuce).provide proper cold holding temperature at 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 temperatureOfficial wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed mixed vegetables 107F beef stew 99F stored inside the oven .Provide proper hot holding of 135F or above (the manager reheated the itmes) 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.
More about food kept at an unsafe temperatureOfficial wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Spoon observed stored inside the handwashing sink located in the basement. Discontinue and use for handwashing only to prevent contamination by hands.
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
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Basement floor observed with stagnant water in front of the walk-in unit. 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.
More about cleaning or sanitizing problemsOfficial wording
Toilet Rooms Enclosed (C)
Inspector’s notes
The bathroom door is not self-closing/ provide a self-closing door
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jun 10, 2026 · Original Source