Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
13 inspections
Inspection
Sep 23, 2026
Passed
2 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Frozen chicken wings stored in ambient air. Corrected on site. Ensure cold food is kept at 41F or below.
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.
Official record from Boston Inspectional Services Department, Sep 23, 2026 · Original Source
Inspection
Sep 15, 2026
Failed
2 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Frozen chicken wings stored in ambient air. Corrected on site. Ensure cold food is kept at 41F or below.
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.
Official record from Boston Inspectional Services Department, Sep 15, 2026 · Original Source
Inspection
Mar 9, 2026
Passed
4 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Boxes stored on the ground in walk in freezer. Elevate to prevent potential contamination.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple foods in refigeration unit without date marking. Provide for all foods held longer than 24 hours.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Pink build up observed inside ice machine. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Food debris observed in hand sink. Discontinue. Ensure hand sink is only used for hand washing.
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 9, 2026 · Original Source
Inspection
Mar 2, 2026
Failed
4 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Boxes stored on the ground in walk in freezer. Elevate to prevent potential contamination.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple foods in refigeration unit without date marking. Provide for all foods held longer than 24 hours.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Pink build up observed inside ice machine. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Food debris observed in hand sink. Discontinue. Ensure hand sink is only used for hand washing.
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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Bulk foods/Salt/provide proper scoop with handle for bulk food bin.Portion cup observed in use to dispense foods from bulks. Discontinue and provide scoop with handle to prevent contamination by hands
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Walk in unit foods stored on floor/properly store all foods 6 inches off the floor
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Container of prepped foods stored in the cold unit observed without date marking. Per PIC foods were prepped yesterday.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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Provide up to date test kit/test kit on site expired.Provide proper test 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.
minorCode 590.004/4-602.11-CCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (C)
Inspector’s notes
clean and sanitize the interior of the ice machine to remove possible mold-like substance. clean and 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor under equipments observed heavily soiled with debris accumulation. Clean to remove Front counter service line walls and ceilings oberved with grease build up. 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.
there is a light out in front counter.Repair/replace bulb
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.
Evedence of rodent droppings found at front counter Kitchen warewashing. Please clean under and behind all equipment. Provide and an up to date pest control report. Please increase the inspects
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.
Per PIC the mop that was stored in the mop bucket was used this morning and needs to be stored properly to dry. Store mops that are not in use so they can dry properly to prevent contamination
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Bulk foods/Salt/provide proper scoop with handle for bulk food bin.Portion cup observed in use to dispense foods from bulks. Discontinue and provide scoop with handle to prevent contamination by hands
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Walk in unit foods stored on floor/properly store all foods 6 inches off the floor
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Container of prepped foods stored in the cold unit observed without date marking. Per PIC foods were prepped yesterday.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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Provide up to date test kit/test kit on site expired.Provide proper test 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.
minorCode 590.004/4-602.11-CCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (C)
Inspector’s notes
clean and sanitize the interior of the ice machine to remove possible mold-like substance. clean and 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor under equipments observed heavily soiled with debris accumulation. Clean to remove Front counter service line walls and ceilings oberved with grease build up. 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.
there is a light out in front counter.Repair/replace bulb
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.
Evedence of rodent droppings found at front counter Kitchen warewashing. Please clean under and behind all equipment. Provide and an up to date pest control report. Please increase the inspects
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.
Per PIC the mop that was stored in the mop bucket was used this morning and needs to be stored properly to dry. Store mops that are not in use so they can dry properly to prevent contamination
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, Nov 1, 2024 · Original Source
Inspection
May 13, 2024
Passed
1 recorded violation
majorCode 590.006/6-301.11-PFHandwashing
Official wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
Hand sink blocked by CO2 bottles remove to allow access to properly wash hands
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, May 13, 2024 · Original Source
Inspection
May 8, 2024
Failed
1 recorded violation
majorCode 590.006/6-301.11-PFHandwashing
Official wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
Hand sink blocked by CO2 bottles remove to allow access to properly wash hands
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, May 8, 2024 · Original Source
Inspection
Jan 9, 2024
Passed
1 recorded violation
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cold hold of cut Lettuce cut Tomatoes cut onions @ 48f-50f ensure proper cold hold of 41f or below. (Once vegetables are prepared place in back stand up cold unit to chill to 41f or below after prep)
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.
Official record from Boston Inspectional Services Department, Jan 9, 2024 · Original Source
Inspection
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
Inspection
Jan 2, 2024
Failed
1 recorded violation
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cold hold of cut Lettuce cut Tomatoes cut onions @ 48f-50f ensure proper cold hold of 41f or below. (Once vegetables are prepared place in back stand up cold unit to chill to 41f or below after prep)
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.