Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Some food items stored on the floor at lower level. Elevate properly.
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.
Handsink at cooking line without soap. Provide. Handsink at cooking line without signage. Provide.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Some food items stored on the floor at lower level. Elevate properly.
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.
Handsink at cooking line without soap. Provide. Handsink at cooking line without signage. Provide.
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 24, 2026 · Original Source
Inspection
Feb 2, 2026
Passed
2 recorded violations
minorCode 590.004/4-204.118-CCleaning and sanitizing
Official wording
Warewashing Machines Flow Pressure Device (C)
Inspector’s notes
The wash gauge is reading 130F. The plate states high temp dishmachine 150 Wash 180 Rinse. Repair the gauge. Repair the soap dispenser and to ensure that the soap is going through the machine. Discontinue using the machine until the unit has been repaired. Spoke to tech on the phone and he stated he would be out tomorrow to repair. Rinse is at 171F on the irreversible thermometer and strips.
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.
Observed cutting boards scored and worn. Resurface or replace cutting boards. PIC ordered small cutting boards for now. Please send a photo or copy of the receipt of the new long or resurfaced boards when they arrive.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed raw hamburgers being stored in drawer under the cook line. Hamburger 46F and the coloring of the hamburger and smell was off. They did have a datemarking on the container 1/15. PIC removed the hamburger and discarded.
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed a hot holding unit with season chicken breast (98.4F) and cut up seasoned chicken (125.4). PIC removed both containers and discarded the chicken. There are 3 drawers with a temperature knob on the side. Ensure staff has each drawer set to the right temperature for hot holding.
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.
No thermometers inside the refrigeration units. Please provide a thermometer inside all refrigeration units.
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 590.004/4-204.118-CCleaning and sanitizing
Official wording
Warewashing Machines Flow Pressure Device (C)
Inspector’s notes
The wash gauge is reading 130F. The plate states high temp dishmachine 150 Wash 180 Rinse. Repair the gauge. Repair the soap dispenser and to ensure that the soap is going through the machine. Discontinue using the machine until the unit has been repaired. Spoke to tech on the phone and he stated he would be out tomorrow to repair. Rinse is at 171F on the irreversible thermometer and strips.
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Ran the high temp dishmachine a few times irreversible thermometer 149.9. Contact licensed company to have dishmachine repaired. Discontinue using the dishmachine until it as been repaired. Use 3 bay sink.
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.
Observed cutting boards scored and worn. Resurface or replace cutting boards. PIC ordered small cutting boards for now. Please send a photo or copy of the receipt of the new long or resurfaced boards when they arrive.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-501.18-CCleaning and sanitizing
Official wording
Warewashing Equipment Clean Solutions (C)
Inspector’s notes
Observed a soiled 3 bay sink. Observed soiled burners from the stove top being stored in the sanitizing bay. All 3 bays need to be cleaned and set up properly. Ensure staff is trained properly on wash rinse 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Observed grease build up on the dolly that is holding the grease container. Degrease the dolly to remove the 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed food debris inside the hand sink in the kitchen. Ensure staff is not using the hand sinks to clean dishes or for anything else other than washing hands. Clean and sanitize 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.
Trash is located across the street under the Marriot hotel. PIC stated that they share the space. Observed trash leaves and debris on the ground. Clean and organize the trash space to remove all trash and debris.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed mold-like substance on the walls behind the dump sink/ high temp dishmachine. And soiled walls behind the prep sink. Clean walls to remove soil and mold-like substance. Observed soiled floors throughtout the kitchen. Equipment needs to be pulled away from the walls and the floors need to be swept cleaned. Remove the ramp that is in front of the exterior 2 door and sweep and clean up the debris and wash floors. Observed debris. Remove the pallet in the dry storage area and clean underneath to remove debris.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired Nov 2025. Contact licensed hood company and provide updated sticker.
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
Observed raw hamburgers being stored in drawer under the cook line. Hamburger 46F and the coloring of the hamburger and smell was off. They did have a datemarking on the container 1/15. PIC removed the hamburger and discarded.
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed a hot holding unit with season chicken breast (98.4F) and cut up seasoned chicken (125.4). PIC removed both containers and discarded the chicken. There are 3 drawers with a temperature knob on the side. Ensure staff has each drawer set to the right temperature for hot holding.
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.
No thermometers inside the refrigeration units. Please provide a thermometer inside all refrigeration units.
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Ran the high temp dishmachine a few times irreversible thermometer 149.9. Contact licensed company to have dishmachine repaired. Discontinue using the dishmachine until it as been repaired. Use 3 bay sink.
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 590.004/4-501.18-CCleaning and sanitizing
Official wording
Warewashing Equipment Clean Solutions (C)
Inspector’s notes
Observed a soiled 3 bay sink. Observed soiled burners from the stove top being stored in the sanitizing bay. All 3 bays need to be cleaned and set up properly. Ensure staff is trained properly on wash rinse 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Observed dust on a wire that is connected from the ceiling in the kitchen area. Clean to remove dust. Oberved dust on the outside of the ceiling vents. Clean to remove dust. Observed soil inside one of the light shields over the dishmachine. Clean to remove soil inside the light shield. Observed food build up on the interior and exterior of the hot holding unit. Unit needs to be broken down and clean and sanitized. Observed food build up on the interior and exterior of the flip top where the salsa is being stored. Clean and sanitize unit. Observed grease build up on the dolly that is holding the grease container. Degrease the dolly to remove the grease. Observed food build up on the printer filing cabinets. Clean to remove food debris. Observed soil on the exterior of the ice machine. Clean to remove soil. Observed a soiled can opener. Clean to remove food build up. Observed debris on top of the high temp dishmachine. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed food debris inside the hand sink in the kitchen. Ensure staff is not using the hand sinks to clean dishes or for anything else other than washing hands. Clean and sanitize 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.
Trash is located across the street under the Marriot hotel. PIC stated that they share the space. Observed trash leaves and debris on the ground. Clean and organize the trash space to remove all trash and debris.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed mold-like substance on the walls behind the dump sink/ high temp dishmachine. And soiled walls behind the prep sink. Clean walls to remove soil and mold-like substance. Observed soiled floors throughtout the kitchen. Equipment needs to be pulled away from the walls and the floors need to be swept cleaned. Remove the ramp that is in front of the exterior 2 door and sweep and clean up the debris and wash floors. Observed debris. Remove the pallet in the dry storage area and clean underneath to remove debris.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired Nov 2025. Contact licensed hood company and provide updated sticker.
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, Dec 5, 2025 · Original Source
Inspection
Nov 14, 2025
Failed (extension granted)
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
Milk in carafe left out on counter per PIC had been taken out of refigerator at 8am at 57F. Cold hold TCS foods at 41F or below. Person in charge discarded dairy in both carafes and will discontinue leaving carafes out in ambient.
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.
At the host station inside a cabinet there is a can of consumer grade Raid spray. Consumer grade insecticides should not be used in restaurants only chemicals applied by a certified pest control operator.
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, Nov 14, 2025 · Original Source
Inspection
Nov 6, 2025
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
Milk in carafe left out on counter per PIC had been taken out of refigerator at 8am at 57F. Cold hold TCS foods at 41F or below. Person in charge discarded dairy in both carafes and will discontinue leaving carafes out in ambient.
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.
At the host station inside a cabinet there is a can of consumer grade Raid spray. Consumer grade insecticides should not be used in restaurants only chemicals applied by a certified pest control operator.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hummus at 63F on cook station. Removed to walk-in for thorough cooling. Hummus made in the past 2 hours. Cool hummus completely ro 41F prior to placing tinto service.
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
Spills and souls under counter at far end of bar. Clean to avoid attracting pests.
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
Hummus at 63F on cook station. Removed to walk-in for thorough cooling. Hummus made in the past 2 hours. Cool hummus completely ro 41F prior to placing tinto service.
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
Spills and souls under counter at far end of bar. Clean to avoid attracting pests.
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, Apr 14, 2025 · Original Source
Inspection
May 15, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, May 15, 2024 · Original Source
Inspection
Mar 19, 2024
Passed
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
Numerous items in refrigeration units including cut vegetables and sauces with temperatures of 48F-50F Products were placed in the refrigeration units less than 1 hour prior to the inspection All products above 41F were removed from the compromised units and were placed in refrigeration at 37F to properly cool
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
2 refrigeration units in the kitchen are not holding products at 41F or below Both units with a temperature of 47F All products were removed at the time of the inspection and a service cal has been made Do not use these refrigeration units until they hold 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.
Sanitizer from an automated system at the 3 bay sink measured at over 500ppm Company contacted to reduce to 200-400ppm Add water until repairs are made
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Numerous items in refrigeration units including cut vegetables and sauces with temperatures of 48F-50F Products were placed in the refrigeration units less than 1 hour prior to the inspection All products above 41F were removed from the compromised units and were placed in refrigeration at 37F to properly cool
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.
Sanitizer from an automated system at the 3 bay sink measured at over 500ppm Company contacted to reduce to 200-400ppm Add water until repairs are made
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
2 refrigeration units in the kitchen are not holding products at 41F or below Both units with a temperature of 47F All products were removed at the time of the inspection and a service cal has been made Do not use these refrigeration units until they hold 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.