Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
11 inspections
Inspection
May 12, 2026
Report filed
2 recorded violations
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the designated food prep sink there is a direct connection to the waste water system; have a licensed plumber pull proper permits and install an indirect connection (air gap) at 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
In the employee restroom there are multiple missing and damaged ceiling tiles; repair or replace the ceiling tiles.
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 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the designated food prep sink there is a direct connection to the waste water system; have a licensed plumber pull proper permits and install an indirect connection (air gap) at 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
In the employee restroom there are multiple missing and damaged ceiling tiles; repair or replace the ceiling tiles.
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, May 1, 2026 · Original Source
Inspection
Apr 17, 2026
Failed (extension granted)
9 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed food handlers preparing food without hair restraints; provide effective hair restraints for food handlers.
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Per the person in charge there are no written procedures for cleaning a vomit and diarrhea event; provide.
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
The designated person in charge was not able to answer questions about illness policy the reportable symptoms and the reportable illnesses; provide a person in charge who is knowlegable about food safety illness policy and sanitization.
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.
No certificate for a certified food protection manager and allergen awareness training could be presented during the inspection; provide and post visible to customers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed in multiple cold holding units lacking internal thermometers; provide internal thermometers at 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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the designated food prep sink there is a direct connection to the waste water system; have a licensed plumber pull proper permits and install an indirect connection (air gap) at 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
In the employee restroom there are multiple missing and damaged ceiling tiles; repair or replace the ceiling tiles.
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.
Post 2026 Health Permit and Site Cleanliness License visible to customers Post allergen poster in back of house for staff Post signage visible to customers stating "A copy of the most recent health inspection is available to view upon request." Provide at least one person on staff that is trained in the choke saving technique and their certification
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Apr 17, 2026 · Original Source
Inspection
Apr 10, 2026
Failed
9 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed food handlers preparing food without hair restraints; provide effective hair restraints for food handlers.
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Per the person in charge there are no written procedures for cleaning a vomit and diarrhea event; provide.
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
The designated person in charge was not able to answer questions about illness policy the reportable symptoms and the reportable illnesses; provide a person in charge who is knowlegable about food safety illness policy and sanitization.
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.
No certificate for a certified food protection manager and allergen awareness training could be presented during the inspection; provide and post visible to customers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed in multiple cold holding units lacking internal thermometers; provide internal thermometers at 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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the designated food prep sink there is a direct connection to the waste water system; have a licensed plumber pull proper permits and install an indirect connection (air gap) at 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
In the employee restroom there are multiple missing and damaged ceiling tiles; repair or replace the ceiling tiles.
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.
Post 2026 Health Permit and Site Cleanliness License visible to customers Post allergen poster in back of house for staff Post signage visible to customers stating "A copy of the most recent health inspection is available to view upon request." Provide at least one person on staff that is trained in the choke saving technique and their certification
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Apr 10, 2026 · Original Source
Inspection
Jul 28, 2025
Report filed
1 recorded violation
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Slow drain under espresso machine. Repair/clear 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 28, 2025 · Original Source
Inspection
Jan 22, 2025
Report filed
2 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handlers without hair restraints. Provide hats or hairnets to prevent contamination.
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.
Official record from Boston Inspectional Services Department, Jan 22, 2025 · Original Source
Inspection
Jul 8, 2024
Passed
3 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
Deli refrigerator holding at 60F: chicken salad tomatoes cooked onions smoked salmon deli turkey cooked sweet potato discarded by PIC. Service unit as needed. Discontinue storing ready to eat foods in unit until holding 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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
Sanitizer dispenser not dispensing sanitizer. Sanitizer mixed manually. Service dispenser as needed.
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.
Rat droppings in store room. PIC stated pest control is due today or tomorrow. Send pest report when available.
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, Jul 8, 2024 · Original Source
Inspection
Jul 1, 2024
Failed
3 recorded violations
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Rat droppings in store room. PIC stated pest control is due today or tomorrow. Send pest report when available.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Deli refrigerator holding at 60F: chicken salad tomatoes cooked onions smoked salmon deli turkey cooked sweet potato discarded by PIC. Service unit as needed. Discontinue storing ready to eat foods in unit until holding 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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
Sanitizer dispenser not dispensing sanitizer. Sanitizer mixed manually. Service dispenser as needed.
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, Jul 1, 2024 · Original Source
Inspection
Jan 18, 2024
Passed
3 recorded violations
majorCode 590.003/3-501.15-PFFood temperature
Official wording
(A )Cooling Methods (Pf)
Inspector’s notes
Cooked mushrooms covered in refrigerator at 137F. Spread out on sheet tray- 97F after 15 minutes. Cool cooked foods uncovered in metal pans completely to 41F within time parameters prior to storing with a lid.
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.
Mouse droppings in dry storage and around grease trap. Clean and monitor for activity. Reviewed pest reports.
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 18, 2024 · Original Source
Inspection
Jan 10, 2024
Failed
3 recorded violations
majorCode 590.003/3-501.15-PFFood temperature
Official wording
(A )Cooling Methods (Pf)
Inspector’s notes
Cooked mushrooms covered in refrigerator at 137F. Spread out on sheet tray- 97F after 15 minutes. Cool cooked foods uncovered in metal pans completely to 41F within time parameters prior to storing with a lid.
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.
Mouse droppings in dry storage and around grease trap. Clean and monitor for activity. Reviewed pest reports.
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.