Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
12 inspections
Inspection
Sep 8, 2026
Report filed
2 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
In the basement observed an ice scoop stored inside the bin of the ice maker with the handle touching ice; in the barista area of the first floor observed in-use utensils stored in 70F water. Utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
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
In the kitchen at the oven observed the metal ledge right below the doors heavily soiled; clean and sanitize of soils.
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, Sep 8, 2026 · Original Source
Inspection
Feb 19, 2026
Passed
7 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
The person in charge who is a certified food protection manager was not able to give the correct answers for cold and hot holding temperatures or name all the reportable symptoms and illnesses. The Health Inspector will be providing educational handouts to review about food safety temperatures and illness policy. Provide a person in charge who is knowlegable about food safety and illness policy.
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
At the cooler directly across from the oven in the kitchen observed TCS foods at elevated temperatures smoked salmon 51F cut carrots 49F soft cheese in the reachin part of the unit 50F. The external thermometer of the unit reads 41F. The person in charge indicates that the foods are moved from the walkin refrigerator at 8am every morning and put into the refrigerators in the kitchen. The TCS foods were removed to the walkin refrigerator in the basement to cool to 41F. Hold TCS foods 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.
Observed multiple cold holding units without internal thermometers; provide internal thermometers in conspicious locations for all cold holding 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.
No food thermometer was able to be presented during the inspection; the person in charge ordered new food thermometers during the inspection. Provide food thermometers at all times in the establishment.
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 hand sink in the kitchen there is a pipe plumbed from the air conditioner unit that terminates into the basin of the hand sink; remove or redirect the pipe so that it no longer terminates into the hand sink basin.
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 front entrance double doors there are gaps where daylight is visible between the doors when closed that allows for pest entry; repair or replace the doors or install door sweeps to prevent pest entry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In the public restroom observed small dark rodent droppings. In the basement of the restaurant observed holes in the floors and holes in ceilings that could provide entry for pests but did not observe evidence of gnawing or droppings in the basement. The pest control report provided by the person in charge dated 2/11/2026 states there were two captured mice in the basement and activity in the basement kitchen and walkin refrigerator. Have your pest control operator perfrom a service prior to the reinspection work with them on exclusionary measures to prevent pests from entering the establishment and provide a clean (no captures no evidence) pest control report. The person in charge during the inspection called and scheduled their pest control operator to perform service on 2/16/2026.
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 19, 2026 · Original Source
Inspection
Feb 13, 2026
Failed
7 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
The person in charge who is a certified food protection manager was not able to give the correct answers for cold and hot holding temperatures or name all the reportable symptoms and illnesses. The Health Inspector will be providing educational handouts to review about food safety temperatures and illness policy. Provide a person in charge who is knowlegable about food safety and illness policy.
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
At the cooler directly across from the oven in the kitchen observed TCS foods at elevated temperatures smoked salmon 51F cut carrots 49F soft cheese in the reachin part of the unit 50F. The external thermometer of the unit reads 41F. The person in charge indicates that the foods are moved from the walkin refrigerator at 8am every morning and put into the refrigerators in the kitchen. The TCS foods were removed to the walkin refrigerator in the basement to cool to 41F. Hold TCS foods 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.
Observed multiple cold holding units without internal thermometers; provide internal thermometers in conspicious locations for all cold holding 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.
No food thermometer was able to be presented during the inspection; the person in charge ordered new food thermometers during the inspection. Provide food thermometers at all times in the establishment.
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 hand sink in the kitchen there is a pipe plumbed from the air conditioner unit that terminates into the basin of the hand sink; remove or redirect the pipe so that it no longer terminates into the hand sink basin.
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 front entrance double doors there are gaps where daylight is visible between the doors when closed that allows for pest entry; repair or replace the doors or install door sweeps to prevent pest entry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In the public restroom observed small dark rodent droppings. In the basement of the restaurant observed holes in the floors and holes in ceilings that could provide entry for pests but did not observe evidence of gnawing or droppings in the basement. The pest control report provided by the person in charge dated 2/11/2026 states there were two captured mice in the basement and activity in the basement kitchen and walkin refrigerator. Have your pest control operator perfrom a service prior to the reinspection work with them on exclusionary measures to prevent pests from entering the establishment and provide a clean (no captures no evidence) pest control report. The person in charge during the inspection called and scheduled their pest control operator to perform service on 2/16/2026.
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 13, 2026 · Original Source
Inspection
Jul 8, 2025
Report filed
4 recorded violations
criticalCode 590.003/3-501.14-PFood temperature
Official wording
Cooling (P)
Inspector’s notes
Risotto dated 6/23 in walk-in refrigerator holding at 60F. Discarded. Review cooling methods to ensure foods are completely cooled to 41F before covering.
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.
Rats droppings observed in basement. Pest report indicates minor activity. Clean basement areas and monitor for activity. Provide next pest 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Damaged and missing ceiling tiles above cook line. Replace 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.
Official record from Boston Inspectional Services Department, Jul 8, 2025 · Original Source
Inspection
Jun 27, 2025
Failed
4 recorded violations
criticalCode 590.003/3-501.14-PFood temperature
Official wording
Cooling (P)
Inspector’s notes
Risotto dated 6/23 in walk-in refrigerator holding at 60F. Discarded. Review cooling methods to ensure foods are completely cooled to 41F before covering.
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.
Rats droppings observed in basement. Pest report indicates minor activity. Clean basement areas and monitor for activity. Provide next pest 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Damaged and missing ceiling tiles above cook line. Replace 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.
Official record from Boston Inspectional Services Department, Jun 27, 2025 · Original Source
Inspection
Feb 7, 2025
Passed
4 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Pickled carrots and onions without date marking. Date mark all prepped foods to ensure rotation. Prepped in last two days.
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
Food debris under basement shelves. Clean to avoid attracting pests. Torn bags on mulch in back corner of basement. Clean and store 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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Glue trap in basement with dead roaches. Discard dead pests regularly. Reviewed pest 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.
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. Provide cleaning date.
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, Feb 7, 2025 · Original Source
Inspection
Jan 31, 2025
Failed
4 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Pickled carrots and onions without date marking. Date mark all prepped foods to ensure rotation. Prepped in last two days.
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
Food debris under basement shelves. Clean to avoid attracting pests. Torn bags on mulch in back corner of basement. Clean and store 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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Glue trap in basement with dead roaches. Discard dead pests regularly. Reviewed pest 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.
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. Provide cleaning date.
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, Jan 31, 2025 · Original Source
Inspection
Aug 6, 2024
Passed
1 recorded violation
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Food prep sink without air gap. Contact plumber to install air gap.
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, Aug 6, 2024 · Original Source
Inspection
Jul 30, 2024
Failed
1 recorded violation
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Food prep sink without air gap. Contact plumber to install air gap.
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.
Reduced oxygen packaged tuna in refrigerator to thaw. PIerce or remove packaging prior to thawing- per package directions.
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
Blanched potatoes on counter at 60F. Moved to refrigerator. Store cooked potatoes in refrigerator at all times.
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
Low temperature dish machine not pumping sanitizer. Service call has been placed. Sanitize all pans and utensils in 3 compartment sink.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Food debris under fryer. Mouse droppings under basement shelves. Clean and monitor for activity. Reviewed pest reports.
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.
Reduced oxygen packaged tuna in refrigerator to thaw. PIerce or remove packaging prior to thawing- per package directions.
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
Blanched potatoes on counter at 60F. Moved to refrigerator. Store cooked potatoes in refrigerator at all times.
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
Low temperature dish machine not pumping sanitizer. Service call has been placed. Sanitize all pans and utensils in 3 compartment sink.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Food debris under fryer. Mouse droppings under basement shelves. Clean and monitor for activity. Reviewed pest reports.
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.