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.
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.
Official record from Boston Inspectional Services Department, Feb 24, 2026 · Original Source
Inspection
Jan 12, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 12, 2026 · Original Source
Inspection
Jun 25, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jun 25, 2025 · Original Source
Inspection
Mar 5, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 5, 2025 · Original Source
Inspection
Sep 13, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 13, 2024 · Original Source
Inspection
Apr 9, 2024
Report filed
2 recorded violations
criticalCode 590.007/7-204.12-P1Chemicals
Official wording
Chemicals for Washing Treatment Storage and Processing Fruits and Vegetables Criteria (P)
Inspector’s notes
Vegetable wash testing over 160ppm. Service for calibration. Discontinue using wash until calabrated and deemed safe.
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Cover of grease trap with rust and soils. Resurface so that cover is cleanable non-absorbent.
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.
Official record from Boston Inspectional Services Department, Apr 9, 2024 · Original Source
Inspection
Mar 28, 2024
Failed
2 recorded violations
criticalCode 590.007/7-204.12-P1Chemicals
Official wording
Chemicals for Washing Treatment Storage and Processing Fruits and Vegetables Criteria (P)
Inspector’s notes
Vegetable wash testing over 160ppm. Service for calibration. Discontinue using wash until calabrated and deemed safe.
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Cover of grease trap with rust and soils. Resurface so that cover is cleanable non-absorbent.
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.
Official record from Boston Inspectional Services Department, Mar 28, 2024 · Original Source
Inspection
Oct 20, 2023
Passed
4 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
Prepared guacamole placed on multiple service lines at 56F-59F. Per the PIC the product was prepared less than 30 min prior to the inspection. Ensure cold holding products are at 41F or below prior to placing out for service- Corrected on site
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.
Sink at the warewashing area leaking from the pipe below Sink is also missing part of the hot water handle Make proper repairs
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.
Quats anitizer set up in the 3 bay sink in wiping cloth buckets and set up in a container from the automated sytem at the time of the inspection is reading at above 400ppm PIC instructed to add water to reduce the PPM and to schedule a repair with Ecolab to maintain the sanitizer at 200-400ppm
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.
Official record from Boston Inspectional Services Department, Oct 20, 2023 · Original Source
Inspection
Oct 11, 2023
Failed
4 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
Prepared guacamole placed on multiple service lines at 56F-59F. Per the PIC the product was prepared less than 30 min prior to the inspection. Ensure cold holding products are at 41F or below prior to placing out for service- Corrected on site
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.
Sink at the warewashing area leaking from the pipe below Sink is also missing part of the hot water handle Make proper repairs
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.
Quats anitizer set up in the 3 bay sink in wiping cloth buckets and set up in a container from the automated sytem at the time of the inspection is reading at above 400ppm PIC instructed to add water to reduce the PPM and to schedule a repair with Ecolab to maintain the sanitizer at 200-400ppm
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.