Inspection
Aug 5, 2026
11 recorded violations
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Set up seperate sanitizing stations for designated raw cooking areas - keep seperate from ready to eat foods and cutting boards as we discussed
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
Non-Continuous Cooking of Raw Animal Foods (Pf)
Inspector’s notes
Chicken fingers being made from raw chicken fingers are partially cooked and being hot held until customers order them - Either fully cook to order - fully cook and maintain at 135F and / or higher - fully cook cool properly within the proper timeline and then reheat to a minimum of 165F and / or higher - Discontinue practices
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
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Remove all cardboard being used to line shelving in the refrigeration / freezer units as well as on the shelves in the kitchen area - too absorbant and will retain potential food spills
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
Sponges Use Limitation (C)
Inspector’s notes
Discontinue the use of sponges to clean pots pand and other utensils -
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wood Use Limitation (C)
Inspector’s notes
Discard wooden utensils with splintered and visibly burnt edges where needed [ stored above the three bay sink ]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Clean vents in the hood system from visible grease and grime soils
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
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean inside / outside of all freezer / refrigeration units including behind the handles on all units from visible food mspills stains and soils
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
Service Sink (C)
Inspector’s notes
Maintain the slop sink area clean and clutter free during hous of operation - store the soiled mops back into the basin after use
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Grease Trap(C)
Inspector’s notes
Clean visible soils and remove obnoxious odors
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Surface Characteristics-Indoor Areas (C)
Inspector’s notes
Clean floors throughout the kitchen from visible food spills
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Handwashing Signage (C)
Inspector’s notes
Clearly post " Hand Washing Only " signage at all designted hand sinks where needed
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 record from Boston Inspectional Services Department, Aug 5, 2026 · Original Source