Inspection
Apr 24, 2026
24 recorded violations
Official wording
When to Wash (P)
Inspector’s notes
No hand washing observed during inspection. Ensure proper hand washing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employees on production line observed without hair restraints. Provide.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Assignment (Pf)
Inspector’s notes
No manager on duty during time of inspection. Someone should be designated as person in charge at all times.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
PIC unable to demonstrate warewashing of equiptment. PIC did not understand wash rinse and sanitizing. PIC must be knowledgable of food safety.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw chicken stored above clean equiptment in basement area. Raw shrimp stored above ready to eat product in walk in cooler. Discontinue.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Scoops in multiple bulk containers with handle in product. Discontinue.
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
Food Preparation (C)
Inspector’s notes
No food prep sink at location. PIC stated produce is washed in three bay sink. Provide food prep sink or provide a quote from a plumber of how much the sink will cost to install to request a variance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Mop sink in basement area is not enclosed and is close to stored food product. Provide enclosure.
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.
More about food not protected from contaminationOfficial wording
(B) Cooling Methods (C)
Inspector’s notes
Packaged boiled noodles packed in bag at 55F. Ensure proper cooling methods to provide maximum heat transfer.
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 )Cooling Methods (Pf)
Inspector’s notes
Multiple meat products observed cooling in ambient air in basement. Discontinue. Move to refigeration to properly cool.
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hot holding of chicken wing at 80F. Rice at 83F for unknown time. Discarded. Ensure proper hot holding of 135F or above.
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 foods in walk in cooler observed without date marking. Provide for all foods held longer than 7 days.
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
Nonfood-Contact Surfaces (C)
Inspector’s notes
Soiled foil around cookline. Remove. All surfaces must be easily cleanable.
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
Characteristics-Single-Service and Single-Use (P)
Inspector’s notes
Trash bags observed being used to store food in upstair refigeration unit. Old chicken boxes being used to store food product. Discontinue
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
Ventilation Hood Systems Filters (C)
Inspector’s notes
Hood filters observed with grease 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
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Multiple food contact surfaces are soiled and have cross contamination concerns. Raw chicken and raw pork observed on food contact surfaces. Slicer in basement area has food debris.
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
Nonfood Contact Surfaces (C)
Inspector’s notes
Under cookline is soiled with food debris. Sides of fryer are soiled with grease. Ansul system above fryer is covered in grease build up. Stand up refigerator upstairs is heavily soiled with debris. Shelfing in basement is soiled with debris. 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.
More about cleaning or sanitizing problemsOfficial wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink blocked during start of inspection. Ensure hand sink is always accessable.
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
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Exposed piping in basement area over prep area. Provide enclosure.
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
Handwashing Signage (C)
Inspector’s notes
Provide hand sink only signs at all hand sinks.
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
Live roach observed in basement area. Rodent droppings obsevred under stair case in basement area. Clean to remove and provide an updated pest report showing no activity.
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
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker observed expired. Schedule cleaning appointment.
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
Common Name-Working Containers (Pf)
Inspector’s notes
Chemical spray bottle observed without label in 3 bay sink area. Provide.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Restricted Use Pesticides Criteria (P)
Inspector’s notes
Cans on "Raid" observed in basement area above clean dishware. Remove.
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 record from Boston Inspectional Services Department, Apr 24, 2026 · Original Source