Official record from Boston Inspectional Services Department, Oct 29, 2025 · Original Source
Inspection
Oct 22, 2025
Failed (extension granted)
2 recorded violations
minorCode 590.006/6-201.13-CFacility maintenance
Official wording
Floor and Wall Junctures Coved and Enclosed or Sealed (C)
Inspector’s notes
Hole in wall under food prep sink. Repair as necessary.
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.
Official record from Boston Inspectional Services Department, Oct 22, 2025 · Original Source
Inspection
Oct 9, 2025
Failed
2 recorded violations
minorCode 590.006/6-201.13-CFacility maintenance
Official wording
Floor and Wall Junctures Coved and Enclosed or Sealed (C)
Inspector’s notes
Hole in wall under food prep sink. Repair as necessary.
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.
Official record from Boston Inspectional Services Department, Oct 9, 2025 · Original Source
Inspection
Mar 12, 2025
Passed
1 recorded violation
minorCode 590.008/8-201.13-COther
Official wording
When a HACCP Plan is Required (C)
Inspector’s notes
Provide HACCP plan for molluscan shell fish tank. Establishment observed selling geoduck and razor clams. Discontiue until HACCP plan has been submitted.
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 12, 2025 · Original Source
Inspection
Feb 21, 2025
Failed
1 recorded violation
minorCode 590.008/8-201.13-COther
Official wording
When a HACCP Plan is Required (C)
Inspector’s notes
Provide HACCP plan for molluscan shell fish tank. Establishment observed selling geoduck and razor clams. Discontiue until HACCP plan has been submitted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
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.