Inspection
Sep 22, 2026
21 recorded violations
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
PIC unable to provide kit for vomit & diarrheal clean up evens. Provide & maintain accessible
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
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
P's & PF's violations noted on the inspection report. PIC to review all violations and train staff Additional training materials will be provided to the operator via email
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Shelltags observed missing last sold date & not kept in chronological order. Stored as discussed during the inspection
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.
More about building upkeep issuesOfficial wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Bulk storage bins observed missing labels. Label when removed from original containers
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Thawing (C)
Inspector’s notes
ROP calamari observed thawing in stagnant water. Discontinue and thaw as discussed during the inspection (cos)
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
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Raw shrimp raw veal cheese - 54F-56F stored in open case cold unit. Cold unit operating at 56F. Staff advised to remove all foods from the unit and place in a working unit
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
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple containers of RTE foods observed stored in different cold unit missing date marking. Provide made/ discard date prior to 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.
More about food kept at an unsafe temperatureOfficial wording
Sponges Use Limitation (C)
Inspector’s notes
Observed staff using yellow sponges to clean food contact surface. Discontinue (cos)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Temperature Measuring Devices-Functionality (Pf)
Inspector’s notes
PIC unable to locate metal probe food thermometer. Provide & maintain accessible
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
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
PIC unable to provide waterproof/ irreverssible thermometer for the high temp diswasher on site. Provide
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
PIC unable to provide sanitizer test strips for the 3 bay sink on site. Provide & maintain accessible
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
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
In line open case cold unit observed at 56F. Thermometer inside and inspector thermometer was placed in the unit to verify
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.
More about equipment or utensil issuesOfficial wording
Cutting Surfaces (C)
Inspector’s notes
Multiple in line cutting boards observed scored/stained. Resurface/repalce to remove
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior ice machine observed soiled interior of 3 bay sink observed soiled by foods debris interior of multiple chest freezer observed soiled by ice build up whirpool freezer unit observed with dry ecrusted food spills. Clean & sanitize 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.
More about cleaning or sanitizing problemsOfficial wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed excess water from ice machine dispensing inside handwashing sink downstairs in the basement. Discontinue to prevent contamination Observed hansink upstairs set up as both dump sink & handsink. Discontinue Observed handsink downstairs blocked by trash can. Remove and maintain accessible at all time to encourage handwashing
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.
More about handwashing problemsOfficial wording
System Maintained in Good Repair (C)
Inspector’s notes
Pipe under 3 bay sink observed heavily leaking. Provide repair Observed pipe leaking in the basement/ laundry room area. Repair
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.
More about building upkeep issuesOfficial wording
Using Drain Plugs (C)
Inspector’s notes
3 bay sink observed missing drain plugs. Provide
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.
More about water, plumbing, or sewage problemsOfficial wording
Floors Walls and Ceilings Utility Lines (C)
Inspector’s notes
Kitchen vent observed visible soiled with dust build up. Clean to remove
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.
More about building upkeep issuesOfficial wording
Handwashing Signage (C)
Inspector’s notes
Handwashing sink in the lower level observed missing signage. Provide
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.
More about handwashing problemsOfficial wording
Controlling Pests (Pf)
Inspector’s notes
Multiple small flies observed in the kitchen area (hanwashing sink) . PIC to provide IPM report from a licensed exterminator to: inca.prince@boston.gov
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.
More about signs of rodents or insectsOfficial wording
Closing Toilet Room Doors (C)
Inspector’s notes
Kitchen handwashing sink observed visible soiled. Clean to remove
In plain English
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, Sep 22, 2026 · Original Source