ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
14 inspections
Inspection
Sep 22, 2026
Report filed
1 recorded violation
minorCode 590.006/6-303.11-CFacility maintenance
Official wording
Intensity-Lighting (C)
Inspector’s notes
Observed no lighting inside walk ins . Provide
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 22, 2026 · Original Source
Inspection
Sep 15, 2026
Failed (extension granted)
6 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Provide hair restraints for food handlers while operating in kitchen
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.
Observed food stored in stagnant water while thawing. Discussed with PIC to ensure proper thawing under cool running water
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed ready to eat foods held over 24hrs stored in upright refrigerated unit without date marking. Provide date marking on all ready to eat food items stored and held over 24hrs
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.
Provide internal thermometers for all refrigerated / walk in 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Provide chlorine test strips for low temp dish machine
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.
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 15, 2026 · Original Source
Inspection
Sep 2, 2026
Failed
6 recorded violations
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Provide chlorine test strips for low temp dish machine
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.
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Provide hair restraints for food handlers while operating in kitchen
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.
Observed food stored in stagnant water while thawing. Discussed with PIC to ensure proper thawing under cool running water
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed ready to eat foods held over 24hrs stored in upright refrigerated unit without date marking. Provide date marking on all ready to eat food items stored and held over 24hrs
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.
Provide internal thermometers for all refrigerated / walk in 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.
Official record from Boston Inspectional Services Department, Sep 2, 2026 · Original Source
Inspection
May 28, 2026
Passed
2 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
1) Filters with grease build up clean to remove 2) Hood stickers at pizza station expired in December 2025. Contact licensed hood cleaners for appointment and ensure updated sticker is applied
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Prep sink does not appear to have an air gap supply pumbers report with work done or what work needs to be done.
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.
Official record from Boston Inspectional Services Department, May 28, 2026 · Original Source
Inspection
Apr 28, 2026
Failed (extension granted)
2 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
1) Filters with grease build up clean to remove 2) Hood stickers at pizza station expired in December 2025. Contact licensed hood cleaners for appointment and ensure updated sticker is applied
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Prep sink does not appear to have an air gap supply pumbers report with work done or what work needs to be done.
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.
Official record from Boston Inspectional Services Department, Apr 28, 2026 · Original Source
Inspection
Apr 13, 2026
Failed
2 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
1) Filters with grease build up clean to remove 2) Hood stickers at main cooking line and at pizza over expired in December 2025 Have cleaned by licensed hood cleaning company with BFD and new sticker put in place
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Prep sink does not appear to have an air gap supply pumbers report with work done or what work needs to be done.
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.
Official record from Boston Inspectional Services Department, Apr 13, 2026 · Original Source
Inspection
Aug 11, 2025
Passed
2 recorded violations
minorCode 590.003/3-602.11-CFood source and labeling
Official wording
Food Labels (C)
Inspector’s notes
Observed sliced cheeses and sliced meats without proper labeling. Provide date and proper identification on all products.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Observed slicing cheese without gloves. Retrain staff on food prep sately. PIC directed staff member to utilize gloves. Advised to discard pieces cut at the time of inspection.
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 11, 2025 · Original Source
Inspection
Aug 4, 2025
Failed
2 recorded violations
minorCode 590.003/3-602.11-CFood source and labeling
Official wording
Food Labels (C)
Inspector’s notes
Observed sliced cheeses and sliced meats without proper labeling. Provide date and proper identification on all products.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Observed slicing cheese without gloves. Retrain staff on food prep sately. PIC directed staff member to utilize gloves. Advised to discard pieces cut at the time of inspection.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Debis build up on top of dish machine. Clean to remove Ice build up on the floor in walk in freezer located in the basement. 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 soiled utensils in the handsink. PIC removed when observed. and cleaned handsink. DC utilizing handsink for any purposes other then washing hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Boston Inspectional Services Department, Feb 8, 2024 · Original Source
Inspection
Jan 30, 2024
Failed
3 recorded violations
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
Debis build up on top of dish machine. Clean to remove Ice build up on the floor in walk in freezer located in the basement. 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 soiled utensils in the handsink. PIC removed when observed. and cleaned handsink. DC utilizing handsink for any purposes other then washing hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.