SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
15 inspections
Inspection
Sep 5, 2026
Passed
1 recorded violation
majorCode 590.008/8-404.11-PFOther
Official wording
(A) Ceasing Operations and Reporting (Pf)
Inspector’s notes
Power outage at the location Establishment has voluntarily closed Dry ice is being provided per PIC(not on site at the time of inspection) (discussed procedures with owner of possible discarding items if no refrigeration) Manager instructed to contact the ISD Health office @ 617-635-5326 The next business day to provide an update (After hours)Contact 311 or 617-635-4500 to request ISD Health & Electrical to re-inspect
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Sep 5, 2026 · Original Source
Inspection
Sep 5, 2026
Voluntarily closed
1 recorded violation
majorCode 590.008/8-404.11-PFOther
Official wording
(A) Ceasing Operations and Reporting (Pf)
Inspector’s notes
Power outage at the location Establishment has voluntarily closed Dry ice is being provided per PIC(not on site at the time of inspection) (discussed procedures with owner of possible discarding items if no refrigeration) Manager instructed to contact the ISD Health office @ 617-635-5326 The next business day to provide an update (After hours)Contact 311 or 617-635-4500 to request ISD Health & Electrical to re-inspect
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Menemem (tomato green pepper sauce paprika) 53F. Product removed from service.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Holes in ceiling around where hood duct work has been installed. Seal repair.
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.
Gas butane burners electric fryers in use without working commercial ventilation. Establishment has installed a commercial grade hood vent and ansul system that is currently inoperable and has not been approved by ISD building. Obtain all necessary permits from all applicable ISD agencies and BFD prior to use. Schedule plan review with isdhealth@boston.gov and any added equipment. Discontinue all preparation of foods on site until approved to do so. PIC has disconnected all unapproved equipment electric fryers household stove flat top griddle.Pull proper long form permit with ISD building per ISD health management by phone. Issue has been referred to ISD building and BFD by electronic mail.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Menemem (tomato green pepper sauce paprika) 53F. Product removed from service.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Holes in ceiling around where hood duct work has been installed. Seal repair.
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.
Gas butane burners in use without working commercial ventilation. Establishment has installed a commercial grade hood vent and ansul system that is currently inoperable. Obtain all necessary permits from all applicable ISD agencies and BFD prior to use. Schedule plan review with isdhealth@boston.gov and any added equipment.
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.
Official record from Boston Inspectional Services Department, Dec 10, 2025 · Original Source
Inspection
Feb 19, 2025
Passed
7 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handler without hair restraint. Provide hairnet or hats for all food handlers.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloth stored on counter. Store wiping cloths in sanitizing solution to prevent contamination.
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 thermometers for refrigeration units in kitchen or basement. Provide thermometers to ensure safe storage temperature.
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.
Residential exhaust hood in kitchen. Butane burners observed for cooking eggs. PIC stated Fire Department instructed establishment to discontinue cooking on butane burners. No cooking observed.
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.
Official record from Boston Inspectional Services Department, Feb 19, 2025 · Original Source
Inspection
Feb 12, 2025
Failed
7 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handler without hair restraint. Provide hairnet or hats for all food handlers.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloth stored on counter. Store wiping cloths in sanitizing solution to prevent contamination.
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 thermometers for refrigeration units in kitchen or basement. Provide thermometers to ensure safe storage temperature.
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.
Residential exhaust hood in kitchen. Butane burners observed for cooking eggs. PIC stated Fire Department instructed establishment to discontinue cooking on butane burners. No cooking observed.
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.
Official record from Boston Inspectional Services Department, Jan 23, 2025 · Original Source
Inspection
Jan 3, 2025
Passed
1 recorded violation
minorCode 590.004/4-301.14-CFacility maintenance
Official wording
Ventilation Hood Systems Adequacy (C)
Inspector’s notes
What appears to be a non commercial grade household vent hood above propane gas burners in kitchen with no ansul system. REMOVE PROPANE BURNERS. REPEAT VIOLATION. Spoke with Lek Moy by phone who will contact the owner and has already issued a violation for this.
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.
Characteristics-Materials for Construction and Repair (P)
Inspector’s notes
Bread stored in a trash bag. Discontinue.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Double door reach in cooler is inoperable. Repair. Additional flip top unit is holding at 39F
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.
What appears to be a non commercial grade household vent hood above propane gas burners in kitchen with no ansul system. REMOVE PROPANE BURNERS. REPEAT VIOLATION. Spoke with Lek Moy by phone who will contact the owner and has already issued a violation for this.
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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
The three compartment sink is not setup properly. Provide wash/rinse/sanitizer waters at the proper concentration & temperature.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Walls with visible dust and soils. 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.
Characteristics-Materials for Construction and Repair (P)
Inspector’s notes
Bread stored in a trash bag. Discontinue.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Double door reach in cooler is inoperable. Repair. Additional flip top unit is holding at 39F
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.
What appears to be a non commercial grade household vent hood above propane gas burners in kitchen with no ansul system. REMOVE PROPANE BURNERS. REPEAT VIOLATION. To refer to BFD Lek Moy.
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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
The three compartment sink is not setup properly. Provide wash/rinse/sanitizer waters at the proper concentration & temperature.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Walls with visible dust and soils. 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.
Official record from Boston Inspectional Services Department, Dec 6, 2024 · Original Source
Inspection
Feb 12, 2024
Passed
6 recorded violations
majorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Reach in cooler in kitchen is holding at 50F. No perishible foods are in unit at this time. Make all necessary repairs. Alternative means of refrigeration on site holding at below 41F.
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.
Propane burners in use in kitchen without a commerical grade hood vent. 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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Provide irreversible indicator for high temp dish machine.
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.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Replace missing outlet cover at cookline seal hole in dry wall.
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.
Online menu is missing allergen statement. Provide. https://www.toasttab.com/local/order/coffee-turco-481-cambridge-street/r-8b76a68b-4ba8-4185-958b-6698d01e9e53 Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Feb 12, 2024 · Original Source
Inspection
Feb 5, 2024
Failed
6 recorded violations
majorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Reach in cooler in kitchen is holding at 50F. No perishible foods are in unit at this time. Make all necessary repairs. Alternative means of refrigeration on site holding at below 41F.
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.
Propane burners in use in kitchen without a commerical grade hood vent. 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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Provide irreversible indicator for high temp dish machine.
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.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Replace missing outlet cover at cookline seal hole in dry wall.
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.
Online menu is missing allergen statement. Provide. https://www.toasttab.com/local/order/coffee-turco-481-cambridge-street/r-8b76a68b-4ba8-4185-958b-6698d01e9e53 Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Feb 5, 2024 · Original Source
Inspection
Nov 2, 2023
Passed
4 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Provide current certifications(Allergy & food protection manager) Provide a current choke safe employee certificate Provide an Allergy warning on the menu
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.
Establishment operating without a valid health permit Closure notice issued--Change of ownership. PIC instructed to come to 1010 Mass ave-Health division-4th floor to submit all necessary documents & provide the permit fee.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hot water fixture at the handwash sink not operating.Repair Alternate counter sink to be used.
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.