Eating & Drinking · Boston, MA
333 Massachusetts Av
Last inspected Dec 9, 2025 · View Map ↗ · Compare ↗
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Inspection
1 recorded violation
Food Storage Containers Identified with Common Name of Food (C)
Observed multiple squeeze bottles without labels. Provide at all times.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Dec 9, 2025 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jun 16, 2025 · Original Source
Inspection
2 recorded violations
Characteristics-Materials for Construction and Repair (C)
Brushes used for ground coffee worn at serving area
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.
More about building upkeep issuesNo wording provided in the official record.
Post new allergen poster (provided during inspection) No proof of an employee on the premises trained in anti choking
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Dec 23, 2024 · Original Source
Inspection
9 recorded violations
No wording provided in the official record.
Food Allergy Awareness Requirements: Poster not posted - Provided it via email during inspection Allergen notice not posted - Provided it via email during inspection
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingWiping Cloths Use Limitation (C)
In use wiping cloths not stored in a sanitizing solution - Serving line kitchen/prep/ware washing
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.
More about cleaning or sanitizing problemsFood Labels (Pf)
Prepackage bagels for customer self service not labled
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.
More about food source, dating, or labeling problems(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Built up soils on interior of ice machine
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.
More about cleaning or sanitizing problemsCooking and Baking Equipment (C)
Heavy built up on Waffle Irons and Express Grills
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.
More about food kept at an unsafe temperatureUsing a Handwashing Sink-Operation and Maintenance (Pf)
Ware washing/kitchen Food equipment in hand sink basin (corrected on site) Hand sink access is blocked by lockers and food containers
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.
More about handwashing problemsClean-up of Vomiting and Diarrheal Events (Pf)
No written procedures - I provided via email No kit for responding to vomiting and diarrheal events
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.
More about cleaning or sanitizing problemsFood Storage-Preventing Contamination from the Premises (C)
Using milk crates for shelving in ware washing/prep area
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.
More about food not protected from contaminationMiscellaneous Sources of Contamination (C)
Using dump sink for washing of produces
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.
More about food not protected from contaminationOfficial record from Boston Inspectional Services Department, Jun 13, 2024 · Original Source
Inspection
9 recorded violations
Food Storage-Preventing Contamination from the Premises (C)
Using milk crates for shelving in ware washing/prep area
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.
More about food not protected from contaminationMiscellaneous Sources of Contamination (C)
Using dump sink for washing of produces
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.
More about food not protected from contamination(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Built up soils on interior of ice machine
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.
More about cleaning or sanitizing problemsUsing a Handwashing Sink-Operation and Maintenance (Pf)
Ware washing/kitchen Food equipment in hand sink basin (corrected on site) Hand sink access is blocked by lockers and food containers
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.
More about handwashing problemsClean-up of Vomiting and Diarrheal Events (Pf)
No written procedures - I provided via email No kit for responding to vomiting and diarrheal events
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.
More about cleaning or sanitizing problemsWiping Cloths Use Limitation (C)
In use wiping cloths not stored in a sanitizing solution - Serving line kitchen/prep/ware washing
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.
More about cleaning or sanitizing problemsFood Labels (Pf)
Prepackage bagels for customer self service not labled
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.
More about food source, dating, or labeling problemsCooking and Baking Equipment (C)
Heavy built up on Waffle Irons and Express Grills
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.
More about food kept at an unsafe temperatureNo wording provided in the official record.
Food Allergy Awareness Requirements: Poster not posted - Provided it via email during inspection Allergen notice not posted - Provided it via email during inspection
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Jun 5, 2024 · Original Source