ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
9 inspections
Inspection
Jul 14, 2026
Passed
1 recorded violation
minorCode 590.003/3-305.14-COther
Official wording
Food Preparation (C)
Inspector’s notes
Produce being wash in middle bay of 3 bay sink - Install food prep sink per food code and plumbing codes 06/04/2026 A photograph was taken during the inspection to document the existing layout and availabel space . Limited space was observed for the installation of a food prep sink. Per PIC a licensed plumber will be coming to evaluate whether a food preparation sink can be installed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Jul 14, 2026 · Original Source
Inspection
Jun 29, 2026
Failed (extension granted)
2 recorded violations
minorCode 590.003/3-305.14-COther
Official wording
Food Preparation (C)
Inspector’s notes
Produce being wash in middle bay of 3 bay sink - Install food prep sink per food code and plumbing codes 06/04/2026 A photograph was taken during the inspection to document the existing layout and availabel space . Limited space was observed for the installation of a food prep sink. Per PIC a licensed plumber will be coming to evaluate whether a food preparation sink can be installed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Evidence of rodent droppings/actitivy in food prep/ware washing/basement storage - Under and behind all equipment Flies and fly paper in stairwell where food is being stored Provide full extermination and IPM report from licensed exterminator prior to reinspection Reports must identify pests and conditions of the findings in your establishment. The report must identify exact locations of all conditions and course of action to correct deficiencies. If your establishment is without deficiencies reports must indicate such. The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): • Inspectionof premises • Identification of pests pest damage and/or potential for pest infestation • Determination of the extent of the pest problem • Appropriate treatment • Action plan for correction including follow up An IPM reporting system will ensure better communication between you and your pest control company 06-04-2026 During the Letter Grade upgrade inspection I did no observed any rodent activity . Acoording to Boston Best Pest control service conducted on June 3rd 2026 -some bait was eaten and replaced during the most recent service visit. Increased pest control service frequency is recommended( up to daily or three times per week as needed until the rodent activity is brought under control. Provide a detailed licensed exterminator’s report to ISDHEALTH@boston.gov. IPM report should cite notation on drop ceiling inspection.
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, Jun 29, 2026 · Original Source
Inspection
Jun 4, 2026
Failed (extension granted)
18 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed food handlers wearing same single use gloves for multiple food contacts soiled handles on cooking and cold holding equipment Observed food handlers and staff entering prep/ware washing areas to resume duties and not washing hands and donning on clean gloves Observed food handler rinsing hands at hand sink and not using soap and drying device. bs Observed food handler wiping hands on dirty cloth towel Observed food handler wiping hands on apron
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths are heavily soiled and are not stored in a sanitizing solution all prep/ware washing
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Food food storage chest type freezer food contacts stored in stairwell and is blocking egress from residents above
In plain English
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.
Produce being wash in middle bay of 3 bay sink - Install food prep sink per food code and plumbing codes 06/04/2026 A photograph was taken during the inspection to document the existing layout and availabel space . Limited space was observed for the installation of a food prep sink. Per PIC a licensed plumber will be coming to evaluate whether a food preparation sink can be installed.
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
Refrigeration unit at pizza oven area 56 F Chicking at room temperature 69 F (pizza area) Refrigeration draws 56 F and cut fries 56 F
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.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Food contact equipment visably soiled with food particles in food prep/cooking line/etc.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Heavily built up of food debris/grease/soils on interior and exterior of all refrigeration units cooking equipment (oven pizza oven fryolators etc throughout)
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.
minorCode 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
Grease bins in basement are heavily soiled with encrusted food debris soils and grease All waste receptacles are heavily soild and do not have covers
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Heavy built up of debris - food/grease and evidence of rodent droppings on floors under and behind all cooking prep refrigeration units 3 bay sink around grease trap Heavy built up of debris - food/grease on walls and attachments in grease storage prep/cookng ware washing mop sink walk in unit stairwell storage areas in basement Dusty ceiling vent in bathroooms Exposed wood on shelving/etc attached to front serving/prep area and above exposed foods on open salad/sandwich unit Heavy build up being electronic menu boards (hood) ceiling and attached fixtures Dead bugs in light sheilds in basement storage areas
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.
Evidence of rodent droppings/actitivy in food prep/ware washing/basement storage - Under and behind all equipment Flies and fly paper in stairwell where food is being stored Provide full extermination and IPM report from licensed exterminator prior to reinspection Reports must identify pests and conditions of the findings in your establishment. The report must identify exact locations of all conditions and course of action to correct deficiencies. If your establishment is without deficiencies reports must indicate such. The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): • Inspectionof premises • Identification of pests pest damage and/or potential for pest infestation • Determination of the extent of the pest problem • Appropriate treatment • Action plan for correction including follow up An IPM reporting system will ensure better communication between you and your pest control company 06-04-2026 During the Letter Grade upgrade inspection I did no observed any rodent activity . Acoording to Boston Best Pest control service conducted on June 3rd 2026 -some bait was eaten and replaced during the most recent service visit. Increased pest control service frequency is recommended( up to daily or three times per week as needed until the rodent activity is brought under control. Provide a detailed licensed exterminator’s report to ISDHEALTH@boston.gov. IPM report should cite notation on drop ceiling inspection.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Unnecesssary items stored in hallway to residential units above creating a blocking an emergency egress Unnecesssary items etc clutter stored in sprinkler room Clutter stored at bottom of steps in basement
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Broken wall tiles in prep/ware washing area Exterior of grease trap rusted Card board lining shelving - Prep/ware washing/storage Tape on door hand of walk in unit Rust on door of walk in unit and on wire shelving Cracked lining on shelving in walk in unit
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 4, 2026 · Original Source
Inspection
Jun 1, 2026
Hearing scheduled
23 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed food handlers wearing same single use gloves for multiple food contacts soiled handles on cooking and cold holding equipment Observed food handlers and staff entering prep/ware washing areas to resume duties and not washing hands and donning on clean gloves Observed food handler rinsing hands at hand sink and not using soap and drying device. bs Observed food handler wiping hands on dirty cloth towel Observed food handler wiping hands on apron
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handlers not wearing hair restraints
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
No kit and written procedures (I provided written procedures via email)
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths are heavily soiled and are not stored in a sanitizing solution all prep/ware washing
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Food food storage chest type freezer food contacts stored in stairwell and is blocking egress from residents above
In plain English
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.
Produce being wash in middle bay of 3 bay sink - Install food prep sink per food code and plumbing codes
In plain English
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Refrigeration unit at pizza oven area 56 F Chicking at room temperature 69 F (pizza area) Refrigeration draws 56 F and cut fries 56 F
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.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Food contact equipment visably soiled with food particles in food prep/cooking line/etc.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Heavily built up of food debris/grease/soils on interior and exterior of all refrigeration units cooking equipment (oven pizza oven fryolators etc throughout)
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.
minorCode 590.004/4-903.11-CEquipment and utensils
Official wording
(A) and (C) Equipment Utensils Linens and Single-Service and Single-Use Articles-Storing (C)
Inspector’s notes
Disposable forks and knives are stored lying down with part that enteriors the mouth in a dirty dispenser and are not protected from the consumer contamination
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 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
Grease bins in basement are heavily soiled with encrusted food debris soils and grease All waste receptacles are heavily soild and do not have covers
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Heavy built up of debris - food/grease and evidence of rodent droppings on floors under and behind all cooking prep refrigeration units 3 bay sink around grease trap Heavy built up of debris - food/grease on walls and attachments in grease storage prep/cookng ware washing mop sink walk in unit stairwell storage areas in basement Dusty ceiling vent in bathroooms Exposed wood on shelving/etc attached to front serving/prep area and above exposed foods on open salad/sandwich unit Heavy build up being electronic menu boards (hood) ceiling and attached fixtures Dead bugs in light sheilds in basement storage areas
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.
Evidence of rodent droppings/actitivy in food prep/ware washing/basement storage - Under and behind all equipment Flies and fly paper in stairwell where food is being stored Provide full extermination and IPM report from licensed exterminator prior to reinspection Reports must identify pests and conditions of the findings in your establishment. The report must identify exact locations of all conditions and course of action to correct deficiencies. If your establishment is without deficiencies reports must indicate such. The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): • Inspectionof premises • Identification of pests pest damage and/or potential for pest infestation • Determination of the extent of the pest problem • Appropriate treatment • Action plan for correction including follow up An IPM reporting system will ensure better communication between you and your pest control company
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Unnecesssary items stored in hallway to residential units above creating a blocking an emergency egress Unnecesssary items etc clutter stored in sprinkler room Clutter stored at bottom of steps in basement
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Broken wall tiles in prep/ware washing area Exterior of grease trap rusted Card board lining shelving - Prep/ware washing/storage Tape on door hand of walk in unit Rust on door of walk in unit and on wire shelving Cracked lining on shelving in walk in unit
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 1, 2026 · Original Source
Inspection
May 29, 2026
Failed
23 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed food handlers wearing same single use gloves for multiple food contacts soiled handles on cooking and cold holding equipment Observed food handlers and staff entering prep/ware washing areas to resume duties and not washing hands and donning on clean gloves Observed food handler rinsing hands at hand sink and not using soap and drying device. bs Observed food handler wiping hands on dirty cloth towel Observed food handler wiping hands on apron
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handlers not wearing hair restraints
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
No kit and written procedures (I provided written procedures via email)
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths are heavily soiled and are not stored in a sanitizing solution all prep/ware washing
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Food food storage chest type freezer food contacts stored in stairwell and is blocking egress from residents above
In plain English
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.
Produce being wash in middle bay of 3 bay sink - Install food prep sink per food code and plumbing codes
In plain English
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Refrigeration unit at pizza oven area 56 F Chicking at room temperature 69 F (pizza area) Refrigeration draws 56 F and cut fries 56 F
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.
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Doors on 2 door upright freezer not closing tight 4 draw refrigeration unit are not closing properly Tops of chest type freezer are taped and in disrepair
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Food contact equipment visably soiled with food particles in food prep/cooking line/etc.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Heavily built up of food debris/grease/soils on interior and exterior of all refrigeration units cooking equipment (oven pizza oven fryolators etc throughout)
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.
minorCode 590.004/4-903.11-CEquipment and utensils
Official wording
(A) and (C) Equipment Utensils Linens and Single-Service and Single-Use Articles-Storing (C)
Inspector’s notes
Disposable forks and knives are stored lying down with part that enteriors the mouth in a dirty dispenser and are not protected from the consumer contamination
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 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
Grease bins in basement are heavily soiled with encrusted food debris soils and grease All waste receptacles are heavily soild and do not have covers
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Heavy built up of debris - food/grease and evidence of rodent droppings on floors under and behind all cooking prep refrigeration units 3 bay sink around grease trap Heavy built up of debris - food/grease on walls and attachments in grease storage prep/cookng ware washing mop sink walk in unit stairwell storage areas in basement Dusty ceiling vent in bathroooms Exposed wood on shelving/etc attached to front serving/prep area and above exposed foods on open salad/sandwich unit Heavy build up being electronic menu boards (hood) ceiling and attached fixtures Dead bugs in light sheilds in basement storage areas
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.
Evidence of rodent droppings/actitivy in food prep/ware washing/basement storage - Under and behind all equipment Flies and fly paper in stairwell where food is being stored Provide full extermination and IPM report from licensed exterminator prior to reinspection Reports must identify pests and conditions of the findings in your establishment. The report must identify exact locations of all conditions and course of action to correct deficiencies. If your establishment is without deficiencies reports must indicate such. The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): • Inspectionof premises • Identification of pests pest damage and/or potential for pest infestation • Determination of the extent of the pest problem • Appropriate treatment • Action plan for correction including follow up An IPM reporting system will ensure better communication between you and your pest control company
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Unnecesssary items stored in hallway to residential units above creating a blocking an emergency egress Unnecesssary items etc clutter stored in sprinkler room Clutter stored at bottom of steps in basement
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Broken wall tiles in prep/ware washing area Exterior of grease trap rusted Card board lining shelving - Prep/ware washing/storage Tape on door hand of walk in unit Rust on door of walk in unit and on wire shelving Cracked lining on shelving in walk in unit
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 29, 2026 · Original Source
Inspection
Dec 29, 2025
Passed
4 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
Heavy food soils observed on the exterior of the microwave. Clean to remove Heavy food soils observed inside the stand up freezer rear of kitchen. 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.
Observed rodent droppings around the grease trap. Clean to remove and disinfect the area
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 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Heavy food soils and grime build up observed. Clean to remove
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, Dec 29, 2025 · Original Source
Inspection
Dec 22, 2025
Failed
4 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
Heavy food soils observed on the exterior of the microwave. Clean to remove Heavy food soils observed inside the stand up freezer rear of kitchen. 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.
Observed rodent droppings around the grease trap. Clean to remove and disinfect the area
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 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Heavy food soils and grime build up observed. Clean to remove
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, Dec 22, 2025 · Original Source
Inspection
Jul 3, 2025
Passed
6 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
Observed cold cuts not being properly date marked in the walk in refrigeration unit. Provide proper date marking.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
4 drawer refrigeration unit not working properly. PIC removed food items prior to inspection. Repair. Discontinue use until unit is repaired.
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
No test kit. 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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed dirt/soil inside hand sink located near the office. Clean/Sanitize
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, Jul 3, 2025 · Original Source
Inspection
Jul 3, 2025
Failed
6 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
Observed cold cuts not being properly date marked in the walk in refrigeration unit. Provide proper date marking.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
4 drawer refrigeration unit not working properly. PIC removed food items prior to inspection. Repair. Discontinue use until unit is repaired.
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
No test kit. 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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed dirt/soil inside hand sink located near the office. Clean/Sanitize
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.