Inspection
Aug 11, 2026
3 recorded violations
Official wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
No interior thermometers at the 4 cold units supply for all
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
Manual Warewashing Sink Compartment Requirements (Pf)
Inspector’s notes
No chemicals @ 3 bay sink supply for all 3 bays and emsure test strips for the sanitizer bay
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
Handwashing Cleanser Availability (Pf)
Inspector’s notes
No soap paper towels or signage at hand sinks supply
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Aug 11, 2026 · Original Source