Inspection
Sep 16, 2026
8 recorded violations
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Several knives observed stored with encrusted debris in a soiled plastic box. Clean and sanitize store in clean/sanitized surface.
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
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths observed soiled in the counter. Store properly in sanitizer solution.
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
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Several boxes with food products stored on the floor at lower level. Elevate properly.
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
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
No evidence of proper warewashing Three bay sink missing drain plugs not able to set up properly. Ensure proper warewashing is being performed- Wash Rinse Sanitize.
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.
More about chemicals stored or used unsafelyOfficial wording
(A) and (C) Equipment Utensils Linens and Single-Service and Single-Use Articles-Storing (C)
Inspector’s notes
Several single use utensils boxes srored on the floor at lower level. Elevate properly.
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
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handsinks on both levels used to place soiled utensils. Discomtinue use for hand washing only. Remove discharging hose from handsing at serving line.
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
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Floor under and around cooking line soiled. Wall at the entrance to the kitchen soiled. -----Clean all properly.
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
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood Vent 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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Sep 16, 2026 · Original Source