SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
16 inspections
Inspection
Feb 10, 2026
Passed
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Extermination report 1/29/26 stated no activity or catches the report was well written. Exterminator did mention there is one more spot behind the pizza oven. I observed that a few of the tiles need to be regrouted. This maybe an entrance for rodents. PIC stated the exterminator comes out once a week. Please email over the next pest inspection and a photo of the repair behind the pizza oven after it has been addressed. Spoke to the PIC and asked her to reach out to the pest company to remove outstanding issues on the pest report that already have been addressed.
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, Feb 10, 2026 · Original Source
Inspection
Jan 30, 2026
Failed (extension granted)
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Extermination report 1/29/26 stated no activity or catches the report was well written. Exterminator did mention there is one more spot behind the pizza oven. I observed that a few of the tiles need to be regrouted. This maybe an entrance for rodents. PIC stated the exterminator comes out once a week. Please email over the next pest inspection and a photo of the repair behind the pizza oven after it has been addressed. Spoke to the PIC and asked her to reach out to the pest company to remove outstanding issues on the pest report that already have been addressed.
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, Jan 30, 2026 · Original Source
Inspection
Jan 23, 2026
Failed (extension granted)
9 recorded violations
notedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
No allergen or Chokesafe. Provide certificates and post on the wall. Links were sent with the last report. PIC was able to provide a receipt at the time of the inspection.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Observed no lid/cover over the ice bin in the bar area. Provide coverage.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Observed soiled shelving in the cabinets in the lounge area. Clean and organize cabinets. Observed soiled counters in the bar area. Remove everything off the top counter and clean and sanitize counters. Observed soiled counter at the host stand. Remove everything off the counter clean and sanitize counter.
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 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Air gap has been installed under the prep sink in the basement. PIC stated that the licensed plumber pulled a permit. Please have your licensed plumber contact the plumbing inspector at1010 Mass Ave 5th floor to come out and inspect the air gap. This report can not be signed off until the plumbing inspector approves.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed a soiled floors behind the coolers in the bar area. Exterminator was out here on 1/15/26 and he moved the coolers they were not put back all the way so I was able to observe soiled floors and debris under the coolers and under the dish bucket area. Remove coolers and all other equipment away from the wall and clean and sanitize the floors. Observed soiled floors behind the hutch where the utensils are stored. Remove hutch away from the wall and clean and sanitize floors to remove rodent droppings and soil. Observed dust on the fans the pole holding the fans and the white beams. Clean to remove dust Organize and clean the area leading out to the trash area. Clean floors to remove debris. Observed soiled walls behind the syrups in the bar area. Clean to remove soil and syrup. Observed no grout where the back splash meets the counter in the bar area near the hand sink. Grout to ensure no water is getting behind the wall. Observed hoses that are not connected in between the coolers in the bar area. Address this situation if the hoses area meant to be connected.
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.
Extermination report 1/22/26 stated no activity or catches the report was well written. Exterminator did mention a large drain opening on the floor in the storage the storage closet and a possible opening in back of the grease container. Now that the storage closet is clean and organized the exterminator was able to bring these 2 issues to the owners attention. At today re inspection I was able to observe and spoke to the owners. Please repair the holes to help elimate any rodent activity. PIC stated the exterminator comes out once a week. Please email over the next pest inspection.
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.
Observed rodent droppings upstairs in the dining area next to the hutch. Exterminator did an inspection on 1/12/26 1/15/26 reports states catches staff reported rodent in the bar area exterminator states he heard rodent activity behind the host stand See report. Exterminator also states that there are holes in the wall behind the coolers. Please repair wall and fill in any holes to help prevent with rodent activity. At today's inspection between the slide doors that connect the dining area with the bar area a open hole. PIC stated she didn't know what was underneath. Seal floors to help prevent with rodent activity. Contact licensed exterminator and provide a detailed IPM report. Clean to remove droppings. Recommend more frequent inspections until you receive a clean report. No activity/no catch/no structural voids or sanitation issued can be stated on the 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Observed debris trash and bread rack being stored outside in the trash area. Remove bread racks and clean to remove all trash. Observed grease on the ground around the grease container. Remove grease. Observed rat droppings around the trash area. Clean to remove droppings.
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.
Official record from Boston Inspectional Services Department, Jan 23, 2026 · Original Source
Inspection
Jan 16, 2026
Hearing scheduled
11 recorded violations
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
No allergen or Chokesafe. Provide certificates and post on the wall. Links will be sent with this report.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Observed soiled wiping cloth being stored on the cutting board in the kitchen area down stairs. Sanitizer buckets with sanitzer and wiping cloths were set up. Ensure staff is placing the wiping clothes inside the buckets.
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 no lid/cover over the ice bin in the bar area. Provide coverage.
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.
Observed soiled/worn cutting boards on the flip top units in the basement. Also observed single cutting boards located in the basement worn. Replace all cutting boards and provide new boards. Photo taken PIC stated she ordered new cutting boards. Remove all soiled/worn cutting boards and replace with new cutting boards.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Observed soiled shelving in the cabinets in the lounge area. Clean and organize cabinets. Observed soiled counters in the bar area. Remove everything off the top counter and clean and sanitize counters. Observed soiled counter at the host stand. Remove everything off the counter clean and sanitize counter.
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 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Air gap has been installed under the prep sink in the basement. PIC stated that the licensed plumber pulled a permit. Please have your licensed plumber contact the plumbing inspector at1010 Mass Ave 5th floor to come out and inspect the air gap. This report can not be signed off until the plumbing inspector approves.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed a soiled floors behind the coolers in the bar area. Exterminator was out here on 1/15/26 and he moved the coolers they were not put back all the way so I was able to observe soiled floors and debris under the coolers and under the dish bucket area. Remove coolers and all other equipment away from the wall and clean and sanitize the floors. Observed soiled floors behind the hutch where the utensils are stored. Remove hutch away from the wall and clean and sanitize floors to remove rodent droppings and soil. Observed dust on the fans the pole holding the fans and the white beams. Clean to remove dust Organize and clean the area leading out to the trash area. Clean floors to remove debris. Observed soiled walls behind the syrups in the bar area. Clean to remove soil and syrup. Observed no grout where the back splash meets the counter in the bar area near the hand sink. Grout to ensure no water is getting behind the wall. Observed hoses that are not connected in between the coolers in the bar area. Address this situation if the hoses area meant to be connected.
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 rodent droppings upstairs in the dining area next to the hutch. Exterminator did an inspection on 1/12/26 1/15/26 reports states catches staff reported rodent in the bar area exterminator states he heard rodent activity behind the host stand See report. Exterminator also states that there are holes in the wall behind the coolers. Please repair wall and fill in any holes to help prevent with rodent activity. At today's inspection between the slide doors that connect the dining area with the bar area a open hole. PIC stated she didn't know what was underneath. Seal floors to help prevent with rodent activity. Contact licensed exterminator and provide a detailed IPM report. Clean to remove droppings. Recommend more frequent inspections until you receive a clean report. No activity/no catch/no structural voids or sanitation issued can be stated on the 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Observed debris trash and bread rack being stored outside in the trash area. Remove bread racks and clean to remove all trash. Observed grease on the ground around the grease container. Remove grease. Observed rat droppings around the trash area. Clean to remove droppings.
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.
No allergen or Chokesafe. Provide certificates and post on the wall. Links were sent with the last report. PIC was able to provide a receipt at the time of the inspection.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Jan 16, 2026 · Original Source
Inspection
Jan 16, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 16, 2026 · Original Source
Inspection
Jan 12, 2026
Failed (extension granted)
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
No vomit & diarrhea kit on site. Provide vomit & diarrhea kit and procedures.
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.
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
No allergen or Chokesafe. Provide certificates and post on the wall. Links will be sent with this report.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Observed soiled wiping cloth being stored on the cutting board in the kitchen area down stairs. Sanitizer buckets with sanitzer and wiping cloths were set up. Ensure staff is placing the wiping clothes inside the buckets.
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 a soiled hose located at the 3 bay sink. Contact Clintas and have them provide you a new hose. -Observed no lid/cover over the ice bin in the bar area. Provide coverage. - Provide another irreversible thermometer for the bar dishmachine.
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.
No thermometer upstairs near the pizza oven for the flip top. Provide thermometer.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No temperature measuring device for the high temp dishmachine in the basement. Provide irreversable thermometer or thermal strips.
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test strips for the 3 bay sink. Provide QT test strips. I was able to provide the PIC with a few strips to ensure that the 3 bay sink was able to tested.
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
High temp dishmachine- Dishmachine plate - Wash 155F- Rinse 180. PIC stated that the technician came out this am she was able to provide an irreversable thermometer and the temperture was 165F. The rinse cycle is still at 165F. Contact technician and ensure the rinse cycle is at 180F. Please use 3 bay sink until the rinse cycle has been repaired.
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 soiled/worn cutting boards on the flip top units in the basement. Also observed single cutting boards located in the basement worn. Replace all cutting boards and provide new boards. Photo taken PIC stated she ordered new cutting boards. Remove all soiled/worn cutting boards and replace with new cutting boards.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Observed a soiled hose located at the 3 bay sink. Contact Clintas and have them provide you a new hose.
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 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Observed no air gap at the prep sink. Provide air gap. Contact licensed plumber to install air gap. Ensure plumber pulls a permit at 1010 Mass Ave 5th floor. After the air gap has been installed ensure that the plumber contacts the plumbing inspector. The plumbing inspector will need to sign off on the work before this inspection can be completed. At the time of the re inspection the plumber arrived and is going to send over a estimate for the air gap under the prep sink.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Observed no air gap at the prep sink. Provide air gap. Contact licensed plumber to install air gap. Ensure plumber pulls a permit at 1010 Mass Ave 5th floor. After the air gap has been installed ensure that the plumber contacts the plumbing inspector. The plumbing inspector will need to sign off on the work before this inspection can be completed. At the time of the re inspection the plumber arrived and is going to send over a estimate for the air gap under the prep sink.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soiled floors walls and ceilings through out the kitchen in the basement. Clean and sanitize floors and walls. Remove equipment and items from off the wall and clean and sanitize floors. Degrease the floors under the stove fryolators.
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 a few light bulbs out on the cook line. Provide light bulbs.
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.
Observed rodent droppings on the floor in the basement and upstairs in the dining area. When you walk into the kitchen on the left hand side along the wall. Contact licensed exterminator and provide a detailed IPM report. Clean to remove droppings.
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, Jan 12, 2026 · Original Source
Inspection
Jan 9, 2026
Failed
14 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 on site. Provide vomit & diarrhea kit and procedures.
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.
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
Ensure staff is trained on -setting up the 3 bay sink - post CFPM Allergen ChokeSafe 2026 Health Permit - Where the vomit & diarrhea kit is located- - Importance on wearing gloves when serving food with long nails.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Observed soiled wiping cloth being stored on the cutting board in the kitchen area down stairs. Did not observe any sanitizer buckets with sanitzer and wiping cloths set 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.
No thermometer upstairs near the pizza oven for the flip top. Provide thermometer.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No temperature measuring device for the high temp dishmachine in the basement. Provide irreversable thermometer or thermal strips.
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test strips for the 3 bay sink. Provide QT test strips. I was able to provide the PIC with a few strips to ensure that the 3 bay sink was able to tested.
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
High temp dishmachine- No irreversible thermometer Dishmachine plate - Wash 155F- Rinse 180. Wash- 155F and Rinse- 140F. Contact licensed person to repair rinse gauge ensure rinse is 180F.
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 soiled/worn cutting boards on the flip top units in the basement. Also observed single cutting boards located in the basement worn. Replace all cutting boards and provide new boards. Photo taken
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Observed soiled shelving where the plates are stored and the shelving on the cook line in the basement. Remove all items off the shelving clean and sanitize shelving to remove syrup debris etc. Observed soil on the 3 bay sink sink. Clean and sanitize the 3 bay sink to remove soil. Observed a soiled hose located at the 3 bay sink. Contact Clintas and have them provide you a new hose. Observed soiled meat slicers. Clean and sanitize slicer. Observed debris in the ice bin located at the bar. Clean to remove. Observed soiled sink and counters in the bar area. 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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Observed no air gap at the prep sink. Provide air gap. Contact licensed plumber to install air gap. Ensure plumber pulls a permit at 1010 Mass Ave 5th floor. After the air gap has been installed ensure that the plumber contacts the plumbing inspector. The plumbing inspector will need to sign off on the work before this inspection can be completed.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soiled floors walls and ceilings through out the kitchen in the basement. Clean and sanitize floors and walls. Remove equipment and items from off the wall and clean and sanitize floors. Degrease the floors under the stove fryolators.
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 a few light bulbs out on the cook line. Provide light bulbs.
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.
Observed rodent droppings on the floor in the basement and upstairs in the dining area. When you walk into the kitchen on the left hand side along the wall. Contact licensed exterminator and provide a detailed IPM report. Clean to remove droppings.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Wires protruding from area wall next to HVAC wall unit in dish room. Make all necessary repairs. To refer to ISD Electrical inspector.
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.
No choke save certificate. Provide. (A) Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
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 10, 2025 · Original Source
Inspection
Sep 9, 2025
Failed (extension granted)
9 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
No evidence of employees washing hands at the time of inspection. Retrain staff. COS.
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
Slice tomatoes 45F. Product made withing the hour placed under refrigeration to cool to 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean peeling paint and soils from ceiling above end of cookline and warewashing area. Clean under and around equipment of food soils in kitchen and as noted on recent pest 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Pizza area handsink is obstructed by a prep table and bread warmer. REMOVE to allow access to the handsink. Water pitcher(s) in cookline & kitchen handsinks. Corrected on site. Retrain staff.
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.
What appears to be mice droppings under dry storage shelving in basement. Clean and sanitize all affected areas. Provide updated IPM pest control report upon re inspection. Address buildup of food debris under equipment stated on pest report from Catseye dated 8.29.25.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Wires protruding from area wall next to HVAC wall unit in dish room. Make all necessary repairs. To refer to ISD Electrical inspector.
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.
No choke save certificate. Provide. (A) Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
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, Sep 9, 2025 · Original Source
Inspection
Sep 2, 2025
Failed
8 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
No evidence of employees washing hands at the time of inspection. Retrain staff. COS.
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
Slice tomatoes 45F. Product made withing the hour placed under refrigeration to cool to 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean peeling paint and soils from ceiling above end of cookline and warewashing area. Clean under and around equipment of food soils in kitchen and as noted on recent pest 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Pizza area handsink is obstructed by a prep table and bread warmer. REMOVE to allow access to the handsink. Water pitcher(s) in cookline & kitchen handsinks. Corrected on site. Retrain staff.
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.
What appears to be mice droppings under dry storage shelving in basement. Clean and sanitize all affected areas. Provide updated IPM pest control report upon re inspection. Address buildup of food debris under equipment stated on pest report from Catseye dated 8.29.25.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Wires protruding from area wall next to HVAC wall unit in dish room. Make all necessary repairs. To refer to ISD Electrical inspector.
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.
Official record from Boston Inspectional Services Department, Sep 2, 2025 · Original Source
Inspection
Mar 17, 2025
Passed
10 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
Soda gun holder at bar without drain tube. Provide drain tube to prevent contamination to beverage ice. Soda gun hodler at bar with organic build-up. Clean or replace to avoid contamintaion.
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.
Bronzino fillets in Reduced oxygen packaing in refrigerator. Per label pierce or remove pacaging prior to thawing.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked leeks in oil at 64F. Held for unknown time out of temperature control. Discarded by PIC. Ensure leek confit is stored in refrigerator.
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Stove back splash wrapped in aluminum foil. Discard foil and discontinue useing to cover stove. Foil can burn or break and contaminate food.
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
Food and debirs under prep shelves and refrigeration units. Soils and debris under kitchen dish machine. Trash and debris on ground around dumpsters. 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.
Faucet at 3 compartment sink leaks. Pipe under prep sink leaks. Repair as needed to avoid attracting pests.
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.
Mouse droppings under shelves at prep area. Rat droppings in back alley under compressor. Clean and monitor for activity. Pest report from last week indicates no acivity.
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.
Bronzino fillets in Reduced oxygen packaing in refrigerator. Per label pierce or remove pacaging prior to thawing.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked leeks in oil at 64F. Held for unknown time out of temperature control. Discarded by PIC. Ensure leek confit is stored in refrigerator.
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Stove back splash wrapped in aluminum foil. Discard foil and discontinue useing to cover stove. Foil can burn or break and contaminate food.
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.
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
Soda gun holder at bar without drain tube. Provide drain tube to prevent contamination to beverage ice. Soda gun hodler at bar with organic build-up. Clean or replace to avoid contamintaion.
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
Food and debirs under prep shelves and refrigeration units. Soils and debris under kitchen dish machine. Trash and debris on ground around dumpsters. 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.
Faucet at 3 compartment sink leaks. Pipe under prep sink leaks. Repair as needed to avoid attracting pests.
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.
Mouse droppings under shelves at prep area. Rat droppings in back alley under compressor. Clean and monitor for activity. Pest report from last week indicates no acivity.
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, Mar 10, 2025 · Original Source
Inspection
Jun 27, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jun 27, 2024 · Original Source
Inspection
Mar 15, 2024
Passed
5 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils under pizza oven dust on walkin cooler ceiling. 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
Handsink in prep area obstructed by pans. On cookline handsink with wiping cloth bucket inside. Corrected on site.
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.
Evidence of mice activity in basement under dry storage shelving. Clean and sanitize all affected area. Provide updated pest report upon revisit.
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
Remove out of use wooden cutting boards on basement 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.
No allergen statement on online menu. Provide with proper Massachusetts verbiage https://www.landwercafe.com/our-menus/ Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Mar 15, 2024 · Original Source
Inspection
Mar 8, 2024
Failed
5 recorded violations
minorCode 590.006/6-501.114-CFacility maintenance
Official wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove out of use wooden cutting boards on basement 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils under pizza oven dust on walkin cooler ceiling. 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
Handsink in prep area obstructed by pans. On cookline handsink with wiping cloth bucket inside. Corrected on site.
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.
Evidence of mice activity in basement under dry storage shelving. Clean and sanitize all affected area. Provide updated pest report upon revisit.
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.
No allergen statement on online menu. Provide with proper Massachusetts verbiage https://www.landwercafe.com/our-menus/ Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.