ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
14 inspections
Inspection
Apr 10, 2026
Passed
1 recorded violation
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
There is no prep sink to wash produce; have a licensed plumber pull proper permits and install a prep sink to wash produce.
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.
Official record from Boston Inspectional Services Department, Apr 10, 2026 · Original Source
Inspection
Mar 30, 2026
Failed (extension granted)
2 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
There is no prep sink to wash produce; have a licensed plumber pull proper permits and install a prep sink to wash produce.
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.
There is no service sink on the premise; per the person in charge the mop bucket is filled from the three compartment sink and the soiled water is dumped into the restroom toilet. Provide an approved enclosed service sink to dispose of soiled water from the mop bucket.
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, Mar 30, 2026 · Original Source
Inspection
Mar 23, 2026
Failed (extension granted)
15 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed food handler handling food without an effective hair restraints; provide effective hair restraints for 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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No vomit and diarrhea clean up procedures or kit was able to be produced during the inspection; provide.
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.
Per discussion with the person in charge there is no food prep sink at the establishment and the produce is washed in the three compartment sink. The three compartment sink is directly attached to a grease interceptor. Provide operational procedures on using a three compartment sink to wash produce.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed grilled chicken and deep fried chicken tenders in hotel pans left out of active cold or hot holding at 109F that per the person in charge had been cooked at 10:00am. After the observation the health inspector had the person in charge move all the cooked chicken to the walk in refrigerator to cool to 41F. Hold cooked TCS foods at 135F and above or follow proper cooling methods and hold at 41F and below.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed prepared tunafish salad opened cheeses and deli meats without any date labeling; provide proper date labeling for TCS foods.
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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
There are individually packed desserts in the pepsi cooler in the customer area that have no labeling for allergens; provide allergen labels.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Observed multiple under counter reach in units and the walk in cooler without internal thermomters; provide thermometers in conspiciuous locations in all cooler units.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Observed heavily encrusted dust on the top of the vent pipe leading from the pizza oven to the ceiling; in multiple reach in units observed encrusted stains in the basement on the walls observed encrusted stains next to the stairs; clean and sanitize the nonfood contact surfaces of stains and dust.
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 hot water was able to be produced from the hand sinks due to the person in charge disabling the hot water heater for repairs that are scheduled to be completed in the afternoon. After the observation the person in charge reactivated the hot water heater and hot water was able to be produced from the hand sinks; water from hand sinks should be at or above 100F.
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.
There is no service sink on the premise; per the person in charge the mop bucket is filled from the three compartment sink and the soiled water is dumped into the restroom toilet. Provide an approved enclosed service sink to dispose of soiled water from the mop bucket.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
At the three compartment sink the location is using plastic bags to stuff the drains to hold water in the basin; provide proper drain plugs for the three compartment sinks.
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.
At the hand sink next to the warewashing area there is no approved hand drying device; provide an approved hand drying device at all times at all hand sinks.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Observed multiple small cockroaches trapped on glue traps in kitchen area; remove captured pests from monitoring devices with more frequency.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Provide signage stating "A copy of the most recent health inspection is available to view upon request" Post updated allergen awareness poster in back of house for employees
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Mar 23, 2026 · Original Source
Inspection
Mar 16, 2026
Failed
15 recorded violations
notedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
Provide signage stating "A copy of the most recent health inspection is available to view upon request" Post updated allergen awareness poster in back of house for employees
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed food handler handling food without an effective hair restraints; provide effective hair restraints for 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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No vomit and diarrhea clean up procedures or kit was able to be produced during the inspection; provide.
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.
Per discussion with the person in charge there is no food prep sink at the establishment and the produce is washed in the three compartment sink. The three compartment sink is directly attached to a grease interceptor. Provide operational procedures on using a three compartment sink to wash produce.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed grilled chicken and deep fried chicken tenders in hotel pans left out of active cold or hot holding at 109F that per the person in charge had been cooked at 10:00am. After the observation the health inspector had the person in charge move all the cooked chicken to the walk in refrigerator to cool to 41F. Hold cooked TCS foods at 135F and above or follow proper cooling methods and hold at 41F and below.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed prepared tunafish salad opened cheeses and deli meats without any date labeling; provide proper date labeling for TCS foods.
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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
There are individually packed desserts in the pepsi cooler in the customer area that have no labeling for allergens; provide allergen labels.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Observed multiple under counter reach in units and the walk in cooler without internal thermomters; provide thermometers in conspiciuous locations in all cooler units.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Observed heavily encrusted dust on the top of the vent pipe leading from the pizza oven to the ceiling; in multiple reach in units observed encrusted stains in the basement on the walls observed encrusted stains next to the stairs; clean and sanitize the nonfood contact surfaces of stains and dust.
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 hot water was able to be produced from the hand sinks due to the person in charge disabling the hot water heater for repairs that are scheduled to be completed in the afternoon. After the observation the person in charge reactivated the hot water heater and hot water was able to be produced from the hand sinks; water from hand sinks should be at or above 100F.
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.
There is no service sink on the premise; per the person in charge the mop bucket is filled from the three compartment sink and the soiled water is dumped into the restroom toilet. Provide an approved enclosed service sink to dispose of soiled water from the mop bucket.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
At the three compartment sink the location is using plastic bags to stuff the drains to hold water in the basin; provide proper drain plugs for the three compartment sinks.
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.
At the hand sink next to the warewashing area there is no approved hand drying device; provide an approved hand drying device at all times at all hand sinks.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Observed multiple small cockroaches trapped on glue traps in kitchen area; remove captured pests from monitoring devices with more frequency.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Boston Inspectional Services Department, Mar 16, 2026 · Original Source
Inspection
Aug 7, 2025
Passed
6 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handler without hari restraint. Ensure all food handlers have hats or hairnets.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Old chicken boxes used for storage in walk-in refrigerator. Discard chicken boxes and discontinue using for storage. Assume chicken boxes are contaminated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Cirgaette butts observed in basement. Clean and discontinue smoking in basement.
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.
criticalCode 590.004/4-702.11-PCleaning and sanitizing
Official wording
Before Use After Cleaning (P)
Inspector’s notes
Staff observed washing but not sanitizing cutting board and knife between tasks. Retrain staff to wash rinse and sanitize all equipment.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink at warewashing station blocked with pan. Corrected on site. Keep hand sinks clear and available at all times.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Dead cockroaches observed in basement. Clean and sanitize. Provide current pest reports.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Boston Inspectional Services Department, Aug 7, 2025 · Original Source
Inspection
Aug 1, 2025
Failed
6 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handler without hari restraint. Ensure all food handlers have hats or hairnets.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Old chicken boxes used for storage in walk-in refrigerator. Discard chicken boxes and discontinue using for storage. Assume chicken boxes are contaminated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Cirgaette butts observed in basement. Clean and discontinue smoking in basement.
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.
criticalCode 590.004/4-702.11-PCleaning and sanitizing
Official wording
Before Use After Cleaning (P)
Inspector’s notes
Staff observed washing but not sanitizing cutting board and knife between tasks. Retrain staff to wash rinse and sanitize all equipment.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink at warewashing station blocked with pan. Corrected on site. Keep hand sinks clear and available at all times.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Dead cockroaches observed in basement. Clean and sanitize. Provide current pest reports.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Boston Inspectional Services Department, Aug 1, 2025 · Original Source
Inspection
Jan 27, 2025
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired. Scheduled for tomorrow
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, Jan 27, 2025 · Original Source
Inspection
Jan 23, 2025
Failed (extension granted)
5 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handler observed without hair resttraint. Provide hats or hairnets. Corrected on site.
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Soiled cardboard lining shelf under bulk bins and top of refrigerator behind pizza oven. Discard cardboard to avoid attracting pests.
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.
Rat droppings in basement under beverage shelves and under freezer at top of stairs. Clean and monitor for activity. Send current pest report
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling tile missing in rear of kitchen. Replace to prevent contamination.
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired. Scheduled for tomorrow
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, Jan 23, 2025 · Original Source
Inspection
Jan 16, 2025
Failed
5 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handler observed without hair resttraint. Provide hats or hairnets. Corrected on site.
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Soiled cardboard lining shelf under bulk bins and top of refrigerator behind pizza oven. Discard cardboard to avoid attracting pests.
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.
Rat droppings in basement under beverage shelves and under freezer at top of stairs. Clean and monitor for activity. Send current pest report
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling tile missing in rear of kitchen. Replace to prevent contamination.
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired. Provide date for cleaning.
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.
Cooked chicken at 100F in plastic container covered with plastic film. Spread out in shallow tray. Reviewed cooling methods.
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Soils cardboard on floor under fryers. Discard carboard. Keep floor clean and free of soils.
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
Floor of walk-in refrigerator with fod debris. Clean to avoid attracting pests.
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.
Mouse droppings in basement under shelves and freezers. Clean and monitor for activity. Provide current pest reports.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Glue trap with dead roaches in basement. Discard dead pests to prevent contamination.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Boston Inspectional Services Department, Jun 20, 2024 · Original Source
Inspection
Jun 11, 2024
Failed
6 recorded violations
majorCode 590.003/3-501.15-PFFood temperature
Official wording
(A )Cooling Methods (Pf)
Inspector’s notes
Cooked chicken at 100F in plastic container covered with plastic film. Spread out in shallow tray. Reviewed cooling methods.
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.
Mouse droppings in basement under shelves and freezers. Clean and monitor for activity. Provide current pest reports.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Soils cardboard on floor under fryers. Discard carboard. Keep floor clean and free of soils.
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
Floor of walk-in refrigerator with fod debris. Clean to avoid attracting pests.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Glue trap with dead roaches in basement. Discard dead pests to prevent contamination.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Boston Inspectional Services Department, Jun 11, 2024 · Original Source
Inspection
Jan 23, 2024
Passed
8 recorded violations
criticalCode 590.003/3-403.11-PFood temperature
Official wording
Reheating for Hot Holding (P)
Inspector’s notes
Tomato sauce in steam table at 105F. Reheat foods for hot holding to 165F before placing into hot holding.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked chicken from previous day at 65F. Discarded on site. Ensure cooked foods are held hot above 135F or held cold at 41F or below.
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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Packaged desserts for self-service without labels. Provide labels and discontinue selling unlabeled desserts for self-service.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Cardboard lining shelf under bulk containers. Discard cardboard. Use materials that are cleanable and durable.
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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
3 compartment sink not set-up for warewashing. Staff observed washing pans. Retrain staff to correctly setup 3 comartment 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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Lids for hot holding foods soiled. Exterior of bulk containers visibly soiled. Store food in clean containers.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired. Provide cleaning date.
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, Jan 23, 2024 · Original Source
Inspection
Jan 19, 2024
Failed
8 recorded violations
criticalCode 590.003/3-403.11-PFood temperature
Official wording
Reheating for Hot Holding (P)
Inspector’s notes
Tomato sauce in steam table at 105F. Reheat foods for hot holding to 165F before placing into hot holding.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked chicken from previous day at 65F. Discarded on site. Ensure cooked foods are held hot above 135F or held cold at 41F or below.
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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Packaged desserts for self-service without labels. Provide labels and discontinue selling unlabeled desserts for self-service.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Cardboard lining shelf under bulk containers. Discard cardboard. Use materials that are cleanable and durable.
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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
3 compartment sink not set-up for warewashing. Staff observed washing pans. Retrain staff to correctly setup 3 comartment 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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Lids for hot holding foods soiled. Exterior of bulk containers visibly soiled. Store food in clean containers.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired. Provide cleaning date.
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.