Eating & Drinking · Boston, MA
235 Old Colony Av
Last inspected Aug 3, 2026 · View Map ↗ · Compare ↗
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Inspection
1 recorded violation
Shell stock Identification (Pf)
shellstock tags not being dated with last sold supply for all tags
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Aug 3, 2026 · Original Source
Inspection
1 recorded violation
Shell stock Identification (Pf)
shellstock tags not being dated with last sold supply for all tags
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jul 22, 2026 · Original Source
Inspection
2 recorded violations
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Items on menu's without asterisk for raw and cooked to order foods supply on all menu's. also include (*These items maybe raw or cooked to order) on all menus above the consumer advisory
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 temperatureBackflow Prevention Air Gap (P)
Pipes at both prep sinks to far into floor drian catch basin cut just above to ensure no back flow into potable water system
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.
More about water, plumbing, or sewage problemsOfficial record from Boston Inspectional Services Department, Mar 12, 2026 · Original Source
Inspection
2 recorded violations
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Items on menu's without asterisk for raw and cooked to order foods supply on all menu's. also include (*These items maybe raw or cooked to order) on all menus above the consumer advisory
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 temperatureBackflow Prevention Air Gap (P)
Pipes at both prep sinks to far into floor drian catch basin cut just above to ensure no back flow into potable water system
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.
More about water, plumbing, or sewage problemsOfficial record from Boston Inspectional Services Department, Mar 6, 2026 · Original Source
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