Inspection
Jul 1, 2026
9 recorded violations
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Provide proper hair restraints for all food prep workers
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.
More about employee hygiene or health policy issuesOfficial wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Bulk foods/rice Flour/provide proper scoop with handle for bulk food bin properly store all bulk food utensils with handle presented.properly store all utensils in hot water at 135 degrees or above for 2 hours/change water after 2 hours
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
Thawing (C)
Inspector’s notes
Thawing pork at room temperature stored inside the oven /properly thaw all foods under refrigeration or running potable water/PIC placed products in the refrigeration
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.
More about food kept at an unsafe temperatureOfficial wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed diced tomatoes and lettuce on the counter top prep table with regrigeration with elevated temperature at 46 and 48F. Provide proper cold holding of 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.
More about food kept at an unsafe temperatureOfficial wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Reach in units/properly date mark all ready to eat foods held for more than 24 hours
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.
More about food kept at an unsafe temperatureOfficial wording
Sponges Use Limitation (C)
Inspector’s notes
Observed sponges at three bay sink area. Discontinue using sponge to wash food contact surfaces to prevent contamination
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Using Dressing Rooms and Lockers (C)
Inspector’s notes
Prep area/properly store all employee belongings seperate from food storage shelving
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker observed expired May 27 2026/ Provide up to date licensed hood cleaning sticker
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
Restriction and Storage-Medicines (P)
Inspector’s notes
Properly store all employee medicines away from food storage
In plain English
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 1, 2026 · Original Source