Eating & Drinking w/ Take Out · Boston, MA
354 Longwood Av
Last inspected Jun 16, 2026 · View Map ↗ · Compare ↗
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Inspection
1 recorded violation
Surface Characteristics-Indoor Areas (C)
Double doors leading to kitchen with exposed wood. Clean and resurface.
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, Jun 16, 2026 · Original Source
Inspection
1 recorded violation
Characteristics-Materials for Construction and Repair (C)
Observed the lid on the deep freezer chest not attached and broke. Observed foam padding when attempted to open. Repair or replace. The unit can not be cleaned properly due to damages observed.
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 issuesOfficial record from Boston Inspectional Services Department, Dec 26, 2025 · Original Source
Inspection
1 recorded violation
Characteristics-Materials for Construction and Repair (C)
Observed the lid on the deep freezer chest not attached and broke. Observed foam padding when attempted to open. Repair or replace. The unit can not be cleaned properly due to damages observed.
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 issuesOfficial record from Boston Inspectional Services Department, Dec 4, 2025 · Original Source
Inspection
3 recorded violations
Effectiveness-Hair Restraints (C)
Multiple staff working with RTE foods observed without proper hair restraint. Provide and maintain.
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.
More about employee hygiene or health policy issuesReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Pre assemble sandwiches stored in the walkin observed without date marking. Per PIC sandwiches were made ealier in the day today 4.28.25 Provide made/discard date before storing.
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 temperature(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
interior and exterior of multiple refrigerator unit observed soiled with visible hand prints exterior of expresso machine and attachment observed soiled gasket of multiple refrigeration unit observed soiled. Clean and sanitize.
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 problemsOfficial record from Boston Inspectional Services Department, May 6, 2025 · Original Source
Inspection
3 recorded violations
Effectiveness-Hair Restraints (C)
Multiple staff working with RTE foods observed without proper hair restraint. Provide and maintain.
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.
More about employee hygiene or health policy issuesReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Pre assemble sandwiches stored in the walkin observed without date marking. Per PIC sandwiches were made ealier in the day today 4.28.25 Provide made/discard date before storing.
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 temperature(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
interior and exterior of multiple refrigerator unit observed soiled with visible hand prints exterior of expresso machine and attachment observed soiled gasket of multiple refrigeration unit observed soiled. Clean and sanitize.
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 problemsOfficial record from Boston Inspectional Services Department, Apr 28, 2025 · Original Source
Inspection
6 recorded violations
Effectiveness-Hair Restraints (C)
Food handlers not wearing hair restraints
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.
More about employee hygiene or health policy issuesWiping Cloths Use Limitation (C)
Wiping cloths not stored in sanitizing solution between uses
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 Prohibited Areas (C)
Using milk crates
An issue that does not fit the common categories. Check the official wording for details.
More about other findingNonfood Contact Surfaces (C)
Built up soils on counters in cabinets interior and exterior of refrigeration units throughout
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)
Using both hand sinks on line as dump sinks
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 problemsFloors Walls and Ceilings-Cleanability (C)
Built up soils on floor floor drains walls ceiling and attachments - Serving/prep/warewashing storage and walk in unit
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 problemsOfficial record from Boston Inspectional Services Department, Sep 30, 2024 · Original Source
Inspection
6 recorded violations
Effectiveness-Hair Restraints (C)
Food handlers not wearing hair restraints
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.
More about employee hygiene or health policy issuesWiping Cloths Use Limitation (C)
Wiping cloths not stored in sanitizing solution between uses
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 Prohibited Areas (C)
Using milk crates
An issue that does not fit the common categories. Check the official wording for details.
More about other findingNonfood Contact Surfaces (C)
Built up soils on counters in cabinets interior and exterior of refrigeration units throughout
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)
Using both hand sinks on line as dump sinks
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 problemsFloors Walls and Ceilings-Cleanability (C)
Built up soils on floor floor drains walls ceiling and attachments - Serving/prep/warewashing storage and walk in unit
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 problemsOfficial record from Boston Inspectional Services Department, Sep 13, 2024 · Original Source
Inspection
11 recorded violations
Effectiveness-Hair Restraints (C)
Food handlers not wearing hair restraints
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.
More about employee hygiene or health policy issuesMiscellaneous Sources of Contamination (C)
Mop sink room - door is missing This is next to food contacts and oven
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 contaminationTemperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Irreversible measuring device not working
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 temperatureReceptacles (C)
No lids/covers for waste receptacles
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFloors Walls and Ceilings-Cleanability (C)
Built up soils under and behind all equipment - Prep/ware washing/storage/serving line
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 problemsHandwashing Signage (C)
One hand sink on line does not have a sign reminding employees to wash hands
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 problemsFood Storage Containers Identified with Common Name of Food (C)
Food containers not labeled - behind counter and in back area
An issue that does not fit the common categories. Check the official wording for details.
More about other findingCooking and Baking Equipment (C)
Clean interior and exterior of oven
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 temperatureNonfood Contact Surfaces (C)
Built up soils behind and under La Cimbali machine Built up soils on shelving refrigeration units exterior of high temp dish 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 problemsEquipment and Utensils Air-Drying Required (C)
Wet nesting clean/sanitize food containers etc in ware washing area
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesNo wording provided in the official record.
No allergen poster posted in employee work area No employee on the premises trained in Anti - Choking. While food is being served there must be 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, Mar 28, 2024 · Original Source
Inspection
11 recorded violations
Effectiveness-Hair Restraints (C)
Food handlers not wearing hair restraints
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.
More about employee hygiene or health policy issuesFood Storage Containers Identified with Common Name of Food (C)
Food containers not labeled - behind counter and in back area
An issue that does not fit the common categories. Check the official wording for details.
More about other findingMiscellaneous Sources of Contamination (C)
Mop sink room - door is missing This is next to food contacts and oven Items on top of locker Using milk crates for shelving
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 contaminationTemperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Irreversible measuring device not working
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 temperatureEquipment and Utensils Air-Drying Required (C)
Wet nesting clean/sanitize food containers etc in ware washing area
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesReceptacles (C)
No lids/covers for waste receptacles
An issue that does not fit the common categories. Check the official wording for details.
More about other findingCooking and Baking Equipment (C)
Clean interior and exterior of oven
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 temperatureNonfood Contact Surfaces (C)
Built up soils behind and under La Cimbali machine Built up soils on shelving refrigeration units exterior of high temp dish 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 problemsFloors Walls and Ceilings-Cleanability (C)
Built up soils under and behind all equipment - Prep/ware washing/storage/serving line
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 problemsHandwashing Signage (C)
One hand sink on line does not have a sign reminding employees to wash hands
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 problemsNo wording provided in the official record.
No allergen poster posted in employee work area No employee on the premises trained in Anti - Choking. While food is being served there must be 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, Mar 19, 2024 · Original Source
Inspection
3 recorded violations
Effectiveness-Hair Restraints (C)
Employees missing hair restraints.Provide
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.
More about employee hygiene or health policy issuesGood Repair and Proper Adjustment-Equipment (C)
Open air display case not operating reading 73F. Repair.Maintain 41F or below Unit is empty(ex bottled water) Service tech is on site
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesRepairing-Premises Structures Attachments and Fixtures-Methods (C)
Hand sink fixture is loose cold water faucet handle not operating.Repair
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 issuesOfficial record from Boston Inspectional Services Department, Sep 29, 2023 · Original Source