Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
7 inspections
Inspection
Apr 22, 2026
Passed
2 recorded violations
minorCode 590.004/4-204.113-CCleaning and sanitizing
Official wording
Warewashing Machine Data Plate Operation Specifications (C)
Inspector’s notes
At the main kitchen's chemical warewashing machine the data plate is no longer able to be read; provide a legible data plate at the chemical warewashing machine in the main kitchen.
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.
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Gaskets for the double door refrigerator across from the loft with dry goods observed damaged; repair or replace damaged gaskets at cold holding units.
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.
Official record from Boston Inspectional Services Department, Apr 22, 2026 · Original Source
Inspection
Mar 18, 2026
Failed (extension granted)
13 recorded violations
majorCode 590.002/2-301.15-PFOther
Official wording
Where to Wash (Pf)
Inspector’s notes
Observed an employee washing their hands in the middle compartment of the three compartment sink when there was a hand sink directly to the left of the three compartment sink; hands should only be washed in hand sinks; retrain staff on proper hand washing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
On the specials menu which is a separate menu not an insert with the regular menu and on the location's website per a discussion with the person in charge foods that can be ordered undercooked are not marked with a reminder and there is no consumer advisory on the special's menu; provide a consumer advisory and reminder on the special's printed and online menu.
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.
minorCode 590.004/4-204.113-CCleaning and sanitizing
Official wording
Warewashing Machine Data Plate Operation Specifications (C)
Inspector’s notes
At the main kitchen's chemical warewashing machine the data plate is no longer able to be read; provide a legible data plate at the chemical warewashing machine in the main kitchen.
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.
No food thermometer was able to be presented during the inspection; the person in charge ordered a food thermometer during the inspection; a food thermometer must always be available and on the premise.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
The provided irriversible thermometer for the high temperature warewashing machines would not turn on; the person in charge replaced the batteries of the thermometer and it turned on and functioned properly.
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.
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Gaskets for the double door refrigerator across from the loft with dry goods observed damaged; repair or replace damaged gaskets at cold holding units.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed hand sinks with dumped ice and food blocked by squirt bottles multiple hand sinks with water drip lines and observed an employee washing romaine lettuce in a sink labeled as a hand sink; hand sinks must be used only for hand washing retrain staff on proper hand washing.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Per a discussion with the person in charge and the food handlers they are using a sink to wash produce that does not have an air gap; have a licensed plumber pull proper permits and install an air gap at the sink used for washing produce.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
At the front entrance and at the side entrance to the interior of the building observed gaps when the doors are closed where daylight is visible which will allow for pest entry; repair or replace the doors or install door sweeps or weather stripping.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
At the hand sink in the dance room bar observed hand towel dispenser empty with no other approved hand drying devices available; the person in charge refilled the hand towels after the observation; hand sinks must always have an approved hand drying device available at all times.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed multiple in-use spray bottles without name labels of chemical within; provide name labels for all in-use containers with chemicals removed from bulk; the person in charge corrected the violation after the observation by writing the names of the chemicals on the bottles.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
At the three compartment sink and at a red sanitizer bucket quats sanitizer measured at over 500ppm with location's and health inspector's quat test strips. Quats sanitizer should be at parts per million concentration as instructed by the manafacturer. The person in charge
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, Mar 18, 2026 · Original Source
Inspection
Mar 9, 2026
Failed
13 recorded violations
majorCode 590.002/2-301.15-PFOther
Official wording
Where to Wash (Pf)
Inspector’s notes
Observed an employee washing their hands in the middle compartment of the three compartment sink when there was a hand sink directly to the left of the three compartment sink; hands should only be washed in hand sinks; retrain staff on proper hand washing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
On the specials menu which is a separate menu not an insert with the regular menu and on the location's website per a discussion with the person in charge foods that can be ordered undercooked are not marked with a reminder and there is no consumer advisory on the special's menu; provide a consumer advisory and reminder on the special's printed and online menu.
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.
minorCode 590.004/4-204.113-CCleaning and sanitizing
Official wording
Warewashing Machine Data Plate Operation Specifications (C)
Inspector’s notes
At the main kitchen's chemical warewashing machine the data plate is no longer able to be read; provide a legible data plate at the chemical warewashing machine in the main kitchen.
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.
No food thermometer was able to be presented during the inspection; the person in charge ordered a food thermometer during the inspection; a food thermometer must always be available and on the premise.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
The provided irriversible thermometer for the high temperature warewashing machines would not turn on; the person in charge replaced the batteries of the thermometer and it turned on and functioned properly.
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.
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Gaskets for the double door refrigerator across from the loft with dry goods observed damaged; repair or replace damaged gaskets at cold holding units.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed hand sinks with dumped ice and food blocked by squirt bottles multiple hand sinks with water drip lines and observed an employee washing romaine lettuce in a sink labeled as a hand sink; hand sinks must be used only for hand washing retrain staff on proper hand washing.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Per a discussion with the person in charge and the food handlers they are using a sink to wash produce that does not have an air gap; have a licensed plumber pull proper permits and install an air gap at the sink used for washing produce.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
At the front entrance and at the side entrance to the interior of the building observed gaps when the doors are closed where daylight is visible which will allow for pest entry; repair or replace the doors or install door sweeps or weather stripping.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
At the hand sink in the dance room bar observed hand towel dispenser empty with no other approved hand drying devices available; the person in charge refilled the hand towels after the observation; hand sinks must always have an approved hand drying device available at all times.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed multiple in-use spray bottles without name labels of chemical within; provide name labels for all in-use containers with chemicals removed from bulk; the person in charge corrected the violation after the observation by writing the names of the chemicals on the bottles.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
At the three compartment sink and at a red sanitizer bucket quats sanitizer measured at over 500ppm with location's and health inspector's quat test strips. Quats sanitizer should be at parts per million concentration as instructed by the manafacturer. The person in charge
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.