SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
13 inspections
Inspection
Mar 17, 2026
Passed
4 recorded violations
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
No person in charge at tie of inspection PIC arrived during inspection
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths not stored in a sanitizing solutions
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed food handler using hand sink to clean wiping cloth and rinse pan in handsinks 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.
Official record from Boston Inspectional Services Department, Mar 17, 2026 · Original Source
Inspection
Mar 2, 2026
Failed
4 recorded violations
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
No person in charge at tie of inspection PIC arrived during inspection
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths not stored in a sanitizing solutions
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed food handler using hand sink to clean wiping cloth and rinse pan in handsinks 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.
Observed no hand washing unless instructed to Observed food employee returning to work putting on gloves hair restraint and single use gloves - No hand washing
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
Cold holding on serving/prep line Tuna 45 F Bleu Cheese 57 Cheese 45 F Chicken salad 45 F Chicken (diced) 45 F All products were removed and place in a refrigeration unit that is seal tight
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 590.003/3-602.11-CFood source and labeling
Official wording
Food Labels (C)
Inspector’s notes
Bulk food containers in storage area not labeled
In plain English
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Multiple cracked and broken lids covering food products on hot holding
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Quats test kit expired in 2023
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink in ware washing - Full of lettuce and food containers - Corrected on site by PIC Hand sink on serving/prep line - Waste barrel blocking access - Corrected on site by PIC
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.
Hand cleanser place on wall with cap closure attached - Corrected on site by PIC
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.
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.
Observed no hand washing unless instructed to Observed food employee returning to work putting on gloves hair restraint and single use gloves - No hand washing
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
Cold holding on serving/prep line Tuna 45 F Bleu Cheese 57 Cheese 45 F Chicken salad 45 F Chicken (diced) 45 F All products were removed and place in a refrigeration unit that is seal tight
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 590.003/3-602.11-CFood source and labeling
Official wording
Food Labels (C)
Inspector’s notes
Bulk food containers in storage area not labeled
In plain English
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Multiple cracked and broken lids covering food products on hot holding
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Quats test kit expired in 2023
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink in ware washing - Full of lettuce and food containers - Corrected on site by PIC Hand sink on serving/prep line - Waste barrel blocking access - Corrected on site by PIC
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.
Hand cleanser place on wall with cap closure attached - Corrected on site by PIC
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.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw shelled eggs observed stored above RTE dice chicken and green leaf . Discontinue and keep raw foods separate from cooked or RTE foods. Corrected on site
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Several containers of RTF stored in multiple refrigeration units observed without date marking. Provide made/discard date before storing
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
Warewashing/prepsink handsinks observed blocked by colander with chopped lettuce. Discontinue and maintain accessible at all time to prevent contamination by hands. Corrected on site by PIC . Lettuce was washed again and placed in the cooler
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw shelled eggs observed stored above RTE dice chicken and green leaf . Discontinue and keep raw foods separate from cooked or RTE foods. Corrected on site
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Several containers of RTF stored in multiple refrigeration units observed without date marking. Provide made/discard date before storing
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
Warewashing/prepsink handsinks observed blocked by colander with chopped lettuce. Discontinue and maintain accessible at all time to prevent contamination by hands. Corrected on site by PIC . Lettuce was washed again and placed in the cooler
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.
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 hand cleanser at hand sink in back prep station (corrected on site)
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.
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 hand cleanser at hand sink in back prep station (corrected on site)
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.
Official record from Boston Inspectional Services Department, Dec 2, 2024 · Original Source
Inspection
Apr 8, 2024
Passed
1 recorded violation
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Prepacked foods for customer self service not labeled properly Fruit cup name/address list of ingredients sell by dates All other pre packaged foods do not have address on labels In open front refrigeration unit
In plain English
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.
At self service unpackaged foods no signage reminding customers to use utensils
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
Mixed green set in on top of salad/sandwich unit at 57 F Item removed from service
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Prepacked foods for customer self service not labeled properly Fruit cup name/address list of ingredients sell by dates All other pre packaged foods do not have address on labels In open front refrigeration unit
In plain English
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.
Evidence of flies in ware washing area Provide treatment and report from licensed exterminator prior to reinspection
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
Broken up boxes blocking rear egress
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Per PIC this establishment does not have written procedures and kit for responding to vomiting and diarrheal events - I provided the written instructions and discussed what is needed in the kit Per PIC B&W Hospital's facilities handles all incidents
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.
No covers for all trash receptacles in kitchen/prep/ware washing
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.
2 Paper towel dispensers empty - Estabishment does not have the correct fitting paper towels Prep/line and rear prep PIC contacted owner/operator to order the correct paper towels Stand alone paper towels were placed near both hand sinks
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, Mar 25, 2024 · Original Source
Inspection
Mar 18, 2024
Failed
14 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Per PIC this establishment does not have written procedures and kit for responding to vomiting and diarrheal events - I provided the written instructions and discussed what is needed in the kit
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.
At self service unpackaged foods no signage reminding customers to use utensils
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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Prepacked foods for customer self service not labeled properly Cupcakes missing name/address and list of ingredients All other pre packaged foods do not have address on labels In open front refrigeration unit
In plain English
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.
2 Paper towel dispensers empty - Estabishment does not have the correct fitting paper towels Prep/line and rear prep PIC contacted owner/operator to order the correct paper towels Stand alone paper towels were placed near both hand sinks
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Broken up boxes blocking rear egress
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Mixed green set in on top of salad/sandwich unit at 57 F Item removed from service
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 covers for all trash receptacles in kitchen/prep/ware washing
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.
Evidence of flies in ware washing area Provide treatment and report from licensed exterminator prior to reinspection
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.