Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspections
Inspection
May 8, 2026
Report filed
1 recorded violation
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Quats sanitizer dispenser at three bay sink is 48F when solution is dispensed. Repair to dispense sanitizer at 75F. Follow manufacturer manual mixing instructions until unit can be repaired. Provide work order and time frame of completion for repair and email it to thomas.curran@boston.gov The establishment has added salads to the menu. The business is currently washing produce in the three compartment sink. Discontinue. Install food preperation/culinary sink. Establishment shall purchase pre washed produce until prep sink with indirect waste can be installed. Provide work order and time frame of completion for installation of a food prep sink and email it thomas.curran@boston.gov as discussed with the manager over the phone. The PIC will provide a plumbers work order/ quote by email. Send it to thomas.curran@boston.gov & isdhealth@boston.gov
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 8, 2026 · Original Source
Inspection
Apr 15, 2026
Failed (extension granted)
3 recorded violations
majorCode 590.003(D)/3-501.19-PFOther
Official wording
Time as a Public Health Control ( Pf)
Inspector’s notes
Establishment using time rather than temperature to hold TCS pizza slices. Discontinue. Slices removed from service. Submit detailed procedures to isdhealth@boston.gov for review.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Quats sanitizer dispenser at three bay sink is 48F when solution is dispensed. Repair to dispense sanitizer at 75F. Follow manufacturer manual mixing instructions until unit can be repaired. Provide work order and time frame of completion for repair and email it to thomas.curran@boston.gov The establishment has added salads to the menu. The business is currently washing produce in the three compartment sink. Discontinue. Install food preperation/culinary sink. Establishment shall purchase pre washed produce until prep sink with indirect waste can be installed. Provide work order and time frame of completion for installation of a food prep sink and email it thomas.curran@boston.gov as discussed with the manager over the phone.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
The establishment has added salads to the menu. The business is currently washing produce in the three compartment sink. Discontinue. Install food preperation/culinary sink. Establishment shall purchase pre washed produce until prep sink with indirect waste can be installed. Provide work order and time frame of completion for installation of a food prep sink and email it thomas.curran@boston.gov as discussed with the manager over the phone.
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, Apr 15, 2026 · Original Source
Inspection
Feb 18, 2026
Failed (extension granted)
5 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No supplies or procedure available at the time of inspection. Handout has been provided.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Meatballs 109F. Product out of temperature for less than an hour removed from service and placed into oven and reheated to above 165F before being returned to service. 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.
Quats sanitizer dispenser at three bay sink is 48F when solution is dispensed. Repair to dispense sanitizer at 75F. Follow manufacturer manual mixing instructions until unit can be repaired. Provide work order and time frame of completion for repair and email it to thomas.curran@boston.gov
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
The establishment has added salads to the menu. The business is currently washing produce in the three compartment sink. Discontinue. Install food preperation/culinary sink. Establishment shall purchase pre washed produce until prep sink with indirect waste can be installed. Provide work order and time frame of completion for installation of a food prep sink and email it thomas.curran@boston.gov as discussed with the manager over the phone.
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.
2026 Health permit has not been paid. The business is operating without a current 2026 Health Permit. Pay within 24 hours of issuance of this inspection by contacting isdhealth@boston.gov
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Feb 18, 2026 · Original Source
Inspection
Feb 4, 2026
Failed
5 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No supplies or procedure available at the time of inspection. Handout has been provided.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Meatballs 109F. Product out of temperature for less than an hour removed from service and placed into oven and reheated to above 165F before being returned to service. 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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Quats sanitizer dispenser at three bay sink is 48F when solution is dispensed. Repair to dispense sanitizer at 75F. Follow manufacturer manual mixing instructions until unit can be repaired.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
The establishment has added salads to the menu. The business is currently washing produce in the three compartment sink. Discontinue. Install food preperation/culinary sink. Establishment should purchase pre washed produce until remedied. Provide work order and time frame of completion for installation of a food prep sink upon re inspection.
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.
2026 Health permit has not been paid. The business is operating without a current 2026 Health Permit. Pay within 24 hours of issuance of this inspection by contacting isdhealth@boston.gov
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.