Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
11 inspections
Inspection
Feb 18, 2026
Passed
1 recorded violation
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Food prep sink/provide proper air gap to sink drain. Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected. 1-21-26: On compliance visit air gap on prep sink is installed but no final plumbing permit was presented for work done. Provide final plumbing permit for work
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.
Official record from Boston Inspectional Services Department, Feb 18, 2026 · Original Source
Inspection
Jan 28, 2026
Failed (extension granted)
2 recorded violations
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Food prep sink/provide proper air gap to sink drain. Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected. 1-21-26: On compliance visit air gap on prep sink is installed but no final plumbing permit was presented for work done. Provide final plumbing permit for work
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.
Noted live Cockroach in the kitchen under the shelving. Provide an updated pest report up reinspection Evidence of rodent activity ( mouse droppings) was noted in the basement area. clean to remove./ Provide a detailed licensed exterminator’s report to keila.depina@boston.gov 1/21/26 On Jan 12 2026 Pest control found two mice. No Evidence of pest acitivity was observed during the compliance visit. Georgina Will email an updated pest control report once complete.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Walk-in fridge in basement observed bucket with foods stored directly on ground. Eleveate all foods and food contact items at least 6" off ground
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.
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
Clean and sanitize the interior of the ice machine to remove possible mold-like substance.
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Food prep sink/provide proper air gap to sink drain. Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected. 1-21-26: On compliance visit air gap on prep sink is installed but no final plumbing permit was presented for work done. Provide final plumbing permit for work
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.
Noted live Cockroach in the kitchen under the shelving. Provide an updated pest report up reinspection Evidence of rodent activity ( mouse droppings) was noted in the basement area. clean to remove./ Provide a detailed licensed exterminator’s report to keila.depina@boston.gov 1/21/26 On Jan 12 2026 Pest control found two mice. No Evidence of pest acitivity was observed during the compliance visit. Georgina Will email an updated pest control report once complete.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Walk-in fridge in basement observed bucket with foods stored directly on ground. Eleveate all foods and food contact items at least 6" off ground
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.
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
Clean and sanitize the interior of the ice machine to remove possible mold-like substance.
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Food prep sink/provide proper air gap to sink drain. Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected.
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.
Noted live Cockroach in the kitchen under the shelving. Provide an updated pest report up reinspection Evidence of rodent activity ( mouse droppings) was noted in the basement area. clean to remove./ Provide a detailed licensed exterminator’s report to keila.depina@boston.gov
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, Jan 12, 2026 · Original Source
Inspection
Jul 24, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 24, 2025 · Original Source
Inspection
Jan 9, 2025
Passed
3 recorded violations
minorCode 590.003/3-305.12-COther
Official wording
Food Storage Prohibited Areas (C)
Inspector’s notes
Boxes of meats and bags of produce observed being stored on the ground of the walk-in cooler. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Shredded chicken in the 2 small hot holding cabinets with temperatures ranging from 117-123F. Discontinue and ensure all TCS foods are being maintained at 135F and above. Foods are to be reheated to 165F to ensure no bacterial growth. Cooked chicken wings in the open air hot holding window at 125F. Discontinue and enure all TCS foods are being maintained at 135F and above.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Shelves of the basement walk-in cooler lined with card board. Discontinue and ensure all surfaces remain cleanable durable and smooth.
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 9, 2025 · Original Source
Inspection
Dec 27, 2024
Failed
3 recorded violations
minorCode 590.003/3-305.12-COther
Official wording
Food Storage Prohibited Areas (C)
Inspector’s notes
Boxes of meats and bags of produce observed being stored on the ground of the walk-in cooler. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Shredded chicken in the 2 small hot holding cabinets with temperatures ranging from 117-123F. Discontinue and ensure all TCS foods are being maintained at 135F and above. Foods are to be reheated to 165F to ensure no bacterial growth. Cooked chicken wings in the open air hot holding window at 125F. Discontinue and enure all TCS foods are being maintained at 135F and above.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Shelves of the basement walk-in cooler lined with card board. Discontinue and ensure all surfaces remain cleanable durable and smooth.
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
Clean cutting boards observed being stored on the ground in between coolers. Discontinue and store all equipment in a clean and protected manner.
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.
Open blocks of what appears to be poison located in the basment storage/preparation area. Discontinue and use only approved bait stations.
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.
Cooked chicken in the small 2 door cooler in a hotel pan with lid cooling at 80F. Discontinue and ensure all TCS foods are being properly cooled (smaller quatities/shallow pans).
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Fried chicken on the upper shelf of the front service hot holding unit at 110F. Address and ensure all TCS foods are being maintained at 135F and above. Chicken to be reheated to 165F to ensure no bacterial growth. Other foods inside of the unit at above 135F.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Clean blenders observed being stored in the front service hand sink. Discontinue and ensure all hand sinks remain accessible during all operational hours.
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.
Cooked chicken in the small 2 door cooler in a hotel pan with lid cooling at 80F. Discontinue and ensure all TCS foods are being properly cooled (smaller quatities/shallow pans).
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Fried chicken on the upper shlef of the front service hot holding unit at 110F. Address and ensure all TCS foods are being maintained at 135F and above. Chicken to be reheated to 165F to ensure no bacterial growth. Other foods inside of the unit at above 135F.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Clean cutting boards observed being stored on the ground in between coolers. Discontinue and store all equipment in a clean and protected manner.
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
Clean blenders observed being stored in the front service hand sink. Discontinue and ensure all hand sinks remainaccessible during all operational hours.
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.
Open blocks of what appears to be poison located in the basment storage/preparation area. Discontinue and use only approved bait stations.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Shredded chicken inside of the small hot holding unit in the main kitchen are at 98F. Discontinue and ensure all TCS foods are being maintained at 135F and above. Chicken to be reheated to 165F to ensure no bacterial growth.
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
At the time of the inspection there were no quartinary ammonium test strips available for the 3 bay sink. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink located in the front service area at the time of the inspection was being blocked by other pieces of equipment. Discontinue and ensure all hand sinks are accessible during operational hours.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Shredded chicken inside of the small hot holding unit in the main kitchen are at 98F. Discontinue and ensure all TCS foods are being maintained at 135F and above. Chicken to be reheated to 165F to ensure no bacterial growth.
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
At the time of the inspection there were no quartinary ammonium test strips available for the 3 bay sink. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink located in the front service area at the time of the inspection was being blocked by other pieces of equipment. Discontinue and ensure all hand sinks are accessible during operational hours.
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.