Inspection
Jul 14, 2026
6 recorded violations
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No written procedures to clean up a vomit and diarrhea event could be presented during the inspection; 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.
More about cleaning or sanitizing problemsOfficial wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
On the printed menus and per discussion with the person in charge the fish ceviche is served raw and steaks are able to be ordered undercooked but there is no reminder on the menu items there is an advisory at the bottom of the menu; provide a reminder on menu items with an * to indicate food items that are served raw or undercooked.
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.
More about food kept at an unsafe temperatureOfficial wording
Warewashing Machine Data Plate Operation Specifications (C)
Inspector’s notes
The data plate on the main kitchen warewashing machine is heavily worn down and cannot be read; replace.
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.
More about cleaning or sanitizing problemsOfficial wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
In the main kitchen the warewashing machine uses heat to sanitize per the PIC but no irreversible could be presented during the inspection; provide an irreversible thermometer.
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.
More about food kept at an unsafe temperatureOfficial wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
The warewashing machine at the bar uses chemicals to sanitize but the location does not have a testing device for chlorine; provide testing devices for any chemical solutions used at the establishment.
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.
More about cleaning or sanitizing problemsOfficial wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
The warewashing machine at the bar uses chlorine but tested at 0ppm after multiple runs; the person in charge will place a service call when the repair company is open and until then will send all dirty wares to the main kitchen to use the high temperature warewashing machine.
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.
More about chemicals stored or used unsafelyOfficial record from Boston Inspectional Services Department, Jul 14, 2026 · Original Source