SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
11 inspections
Inspection
Apr 17, 2026
Passed
5 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No Allergen Awarness Certificate posted. Provide.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Shelves at the juice bar area soiled with dust. Remove plastic mat and clean properly. Magnetic strips used for knife storege at the prep area with some rust. 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.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Not in use vent observed on top of a counter at prep area next to equipment/utensils. Remove.
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, Apr 17, 2026 · Original Source
Inspection
Apr 10, 2026
Failed
5 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No Allergen Awarness Certificate posted. Provide.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Shelves at the juice bar area soiled with dust. Remove plastic mat and clean properly. Magnetic strips used for knife storege at the prep area with some rust. 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.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Not in use vent observed on top of a counter at prep area next to equipment/utensils. Remove.
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, Apr 10, 2026 · Original Source
Inspection
Oct 14, 2025
Report filed
9 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
There were several empoyees working in the kitchen handling food without effective hair restraints; provide.
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.
The person in charge did not answer with the correct minimum internal cooking temperatures of chicken fish ground meats or the proper minimum temperatures for cold or hot holding; the person in charge was unable to name the reportable illnesses. The person in charge must be knowlegable about food safety emplyee health requirements and must be able to take active managerial control.
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
In the cold holding unit on the island in the kitchen the liquid eggs were 56F; the staff stated the eggs had been placed in the cold holding unit around an hour ago. Other items in the cold holding unit: diced onions 32F; tomato sauce 41F; there was a noticable gap from the bottom plate of the cold holding unit and the hotel pan holding the eggs. The staff voluntarily discarded the liquid eggs retrieved more liquid eggs from the walkin refigerator that was 41F and placed the new liquid eggs in a container that made full contact with the bottom of the cold holding unit. In multiple carafes there is milk or cream at elevated temperatures of 49F-56F; the person in charge discarded the dairy in the carafes. Hold cold TCS items 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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
There was fried eggplant left on top of an oven in the kitchen that per a staff member the health inspector questioned had been cooked an hour ago. Staff voluntairly discarded the three pieces of eggplant. Hold TCS foods at 135F or above or 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
The location's test kit for the three comparment sink is water damaged throughout and no longer works; provide a new test kit for the sanitizer used at the three compartment sink.
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
Using the location's plate simulator four times in the high temperature dish machine the temperature did not go above 157F. Repair dish machine so that a minimum of 165F is reached at the manifold. A repair call was made during the inspection and should be completed Monday.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
At the ice machine in the kitchen across from the walkin freezer there is pink slime in the interior of the ice machine; 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed soiled wiping cloths in the hand sink in the kitchen a soiled dish in the other sink in the island at the kitchen and observed an employee wetting a wiping cloth from a hand sink in the kitchen; the health inspector instructed employees to remove the soiled items and sanitize the hand sinks. Hand sinks shall only be used for hand washing and nothing else.
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.
At the rear entrance there is sunlight visible through gaps in the door and door frame when the door is close; repair or replace so no sunlight is visible. 10-14-2025: Upon reinspection person in charge states a contractor will be coming today to repair or add door sweeps to front and rear doors.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Oct 14, 2025 · Original Source
Inspection
Oct 10, 2025
Failed
9 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
There were several empoyees working in the kitchen handling food without effective hair restraints; provide.
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.
The person in charge did not answer with the correct minimum internal cooking temperatures of chicken fish ground meats or the proper minimum temperatures for cold or hot holding; the person in charge was unable to name the reportable illnesses. The person in charge must be knowlegable about food safety emplyee health requirements and must be able to take active managerial control.
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
In the cold holding unit on the island in the kitchen the liquid eggs were 56F; the staff stated the eggs had been placed in the cold holding unit around an hour ago. Other items in the cold holding unit: diced onions 32F; tomato sauce 41F; there was a noticable gap from the bottom plate of the cold holding unit and the hotel pan holding the eggs. The staff voluntarily discarded the liquid eggs retrieved more liquid eggs from the walkin refigerator that was 41F and placed the new liquid eggs in a container that made full contact with the bottom of the cold holding unit. In multiple carafes there is milk or cream at elevated temperatures of 49F-56F; the person in charge discarded the dairy in the carafes. Hold cold TCS items 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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
There was fried eggplant left on top of an oven in the kitchen that per a staff member the health inspector questioned had been cooked an hour ago. Staff voluntairly discarded the three pieces of eggplant. Hold TCS foods at 135F or above or 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
The location's test kit for the three comparment sink is water damaged throughout and no longer works; provide a new test kit for the sanitizer used at the three compartment sink.
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
Using the location's plate simulator four times in the high temperature dish machine the temperature did not go above 157F. Repair dish machine so that a minimum of 165F is reached at the manifold. A repair call was made during the inspection and should be completed Monday.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
At the ice machine in the kitchen across from the walkin freezer there is pink slime in the interior of the ice machine; 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed soiled wiping cloths in the hand sink in the kitchen a soiled dish in the other sink in the island at the kitchen and observed an employee wetting a wiping cloth from a hand sink in the kitchen; the health inspector instructed employees to remove the soiled items and sanitize the hand sinks. Hand sinks shall only be used for hand washing and nothing else.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
The front door to the outdoor seating area was propped open during the entirety of the inspection; doors to the outside must remain closed to prevent pest entry. At the rear entrance there is sunlight visible through gaps in the door and door frame when the door is close; repair or replace so no sunlight is visible.
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
Apr 17, 2025
Passed
6 recorded violations
minorCode 590.003/3-501.13-CFood temperature
Official wording
Thawing (C)
Inspector’s notes
Fish fillets thawed in refrigerator- labeled to remove packaging prior to thawing. Pierce or remove packaging 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Water and debris under far end of bar. Clean and dry.
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.
Hose attached to sanitizer sink faucet at 3 compartment sink. Disconnect hose and discontinue attaching hose to sink fixture.
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.
Faucet at sanitizer sink leaks. Slow drip under prep sink. Repair as needed.
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.
Cookline hand sink out of soap. Staff using warewashing hand sink to wash. Ensure all hand sinks have soap and towels at all times.
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, Apr 17, 2025 · Original Source
Inspection
Apr 10, 2025
Failed
6 recorded violations
minorCode 590.003/3-501.13-CFood temperature
Official wording
Thawing (C)
Inspector’s notes
Fish fillets thawed in refrigerator- labeled to remove packaging prior to thawing. Pierce or remove packaging 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Water and debris under far end of bar. Clean and dry.
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.
Hose attached to sanitizer sink faucet at 3 compartment sink. Disconnect hose and discontinue attaching hose to sink fixture.
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.
Faucet at sanitizer sink leaks. Slow drip under prep sink. Repair as needed.
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.
Cookline hand sink out of soap. Staff using warewashing hand sink to wash. Ensure all hand sinks have soap and towels at all times.
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, Apr 10, 2025 · Original Source
Inspection
Sep 23, 2024
Passed
2 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
Products prepared less than 2 hours prior to the inspection in the service refrigeration units above 41F Hummus 67F and guacamole 55F in open lift top unit Reviewed procedures for proper cooling of products prior to placing out for service Removedand placed in the walkin at 38F 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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Sanitizer set up in the 3 bay sink tested at 0ppm- Corrected on site Sanitizer test strips provided during the inspection expired May 2020- Replace
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.
Official record from Boston Inspectional Services Department, Sep 23, 2024 · Original Source
Inspection
Sep 16, 2024
Failed
2 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
Products prepared less than 2 hours prior to the inspection in the service refrigeration units above 41F Hummus 67F and guacamole 55F in open lift top unit Reviewed procedures for proper cooling of products prior to placing out for service Removedand placed in the walkin at 38F 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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Sanitizer set up in the 3 bay sink tested at 0ppm- Corrected on site Sanitizer test strips provided during the inspection expired May 2020- Replace
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Sanitizing solution in a bucket being used in the kitchen tested at 0ppm Sanitizer from the automated dispenser at the 3 bay sink measured at 300ppm Corrected on site
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) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
Temperature gauge for the high temerature dish machine is not properly workin A temperature within normal limits was verified with a irreversible thermometer at the time of the inspection Repair gauge
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
At the time of the inspection I observed an employee filling a pitcher of water in the handwashing sink for use in food preparation. At this time the prep sink available in the kitchen was blocked Corrected at this time
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Sanitizing solution in a bucket being used in the kitchen tested at 0ppm Sanitizer from the automated dispenser at the 3 bay sink measured at 300ppm Corrected on site
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) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
Temperature gauge for the high temerature dish machine is not properly workin A temperature within normal limits was verified with a irreversible thermometer at the time of the inspection Repair gauge
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
At the time of the inspection I observed an employee filling a pitcher of water in the handwashing sink for use in food preparation. At this time the prep sink available in the kitchen was blocked Corrected at this time
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.