Inspection
Feb 25, 2026
5 recorded violations
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
No PIC on site during the inspection to demonstrate knowledge perform duties and provide manageria; control
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Noted several boxes of food on the floor.Remove and store 6inches from 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.
More about food not protected from contaminationOfficial wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed meatballs at 57F stored in the hot holding unit 20 Miin ago.Remove and reheat on a stove top to 165F and the store in the hot holding unit.
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
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Provide sanitizer strips for the 3 bay sink
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 by utensils.Remove and provide easy access for washing 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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Feb 25, 2026 · Original Source