Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
9 inspections
Inspection
Sep 9, 2026
Failed (extension granted)
1 recorded violation
minorCode 590.006/6-201.12-CFacility maintenance
Official wording
Floors Walls and Ceilings Utility Lines (C)
Inspector’s notes
Observed at the downstairs and first floor bar area that directly above the bar there are exposed utility lines; utility lines should be enclosed to prevent possible contamination and not hinder proper cleaning of the ceiling.
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, Sep 9, 2026 · Original Source
Inspection
Aug 11, 2026
Failed (extension granted)
11 recorded violations
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
During the inspection there was no designated person in charge who is knowlegable about food safety illness policy and sanitization. A new General Manager was hired in May but has yet to take the CFPM exam an invoice for the CFPM exam was provided with the prior General Manager who is a certified food protection manager is no longer working full time. No certified food protection manager certificate or allergy awareness certificate could be presented during the inspection. Provide a person on staff who works full-time and is a certified food protection manager and assign a person in charge when that person is not working that is knowelgable about food safety illness policy and sanitization.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Raw shell eggs 60F cut yucca 58F held in cold holding units that are not working and without ice that per the food worker had been removed from the walk-in cooler three hours ago and were voluntarily discarded. Hold cold TCS foods at or below 41F. The staff were able to move cold TCS foods from the broken cold holding units into working cold holding units in the basement. The person in charge states they will use the basement kitchen where there is a walk-in cooler available to prepare and cook foods until the cold holding units on the first floor are repaired and working.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
There is no consumer advisory disclosure or reminder on the printed menus and there are items that can be served undercooked or raw. Provide a consumer advisory disclosure warning and reminder on all printed menus with an * on menu items that can be served raw or undercooked.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
In the first floor kitchen two of the four cold holding units per the person in charge and staff have been broken for a week and they have been using ice to keep foods at safe food temperatures; repair or replace the broken cold holding units and do not utilize broken cold holding units until they are repaired and working.
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
The location has a quats auto-mixer in the basement kitchen and uses chemical warewashing machines but could not provide testing devices for any of the chemical solutions; provide test devices for all chemical solutions used on premise (quats and chlorine)
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
At the first floor chemical warewashing machine tested 0ppm for chlorine after multiple cycles the sanitzer bottle on the floor was observed mostly full. Repair or replace the chemical warewashing machine so that the sanitizer solution tests at required ppm. Until the machine is fixed staff have been instructed to use the three-compartment sink or the chemical warewashing machines in the basement that were tested and working properly.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
In the downstairs kitchen the table can opener is observed heavily soiled with its base heavily rusted and no longer cleanable. Clean and sanitize the can opener of soils and resurface or replace the can opener base attached to the table so that it is cleanable. The waffle iron in the first floor kitchen is heavily soiled; clean and sanitize.
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.
Observed at the downstairs and first floor bar area that directly above the bar there are exposed utility lines; utility lines should be enclosed to prevent possible contamination and not hinder proper cleaning of the ceiling.
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.
In one of the restrooms on the first floor the electric hand drying device would not activate. The person in charge was able to provide paper towels for the restroom. Handwashing sinks should always have an approved hand drying device that is working or stocked.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed five or more in-use spray bottles without name labels; provide name labels on in-use spray bottles with chemicals removed from bulk containers.
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, Aug 11, 2026 · Original Source
Inspection
Jul 30, 2026
Failed
11 recorded violations
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
During the inspection there was no designated person in charge who is knowlegable about food safety illness policy and sanitization. A new General Manager was hired in May but has yet to take the CFPM exam an invoice for the CFPM exam was provided with the prior General Manager who is a certified food protection manager is no longer working full time. No certified food protection manager certificate or allergy awareness certificate could be presented during the inspection. Provide a person on staff who works full-time and is a certified food protection manager and assign a person in charge when that person is not working that is knowelgable about food safety illness policy and sanitization.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Raw shell eggs 60F cut yucca 58F held in cold holding units that are not working and without ice that per the food worker had been removed from the walk-in cooler three hours ago and were voluntarily discarded. Hold cold TCS foods at or below 41F. The staff were able to move cold TCS foods from the broken cold holding units into working cold holding units in the basement. The person in charge states they will use the basement kitchen where there is a walk-in cooler available to prepare and cook foods until the cold holding units on the first floor are repaired and working.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
There is no consumer advisory disclosure or reminder on the printed menus and there are items that can be served undercooked or raw. Provide a consumer advisory disclosure warning and reminder on all printed menus with an * on menu items that can be served raw or undercooked.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
In the first floor kitchen two of the four cold holding units per the person in charge and staff have been broken for a week and they have been using ice to keep foods at safe food temperatures; repair or replace the broken cold holding units and do not utilize broken cold holding units until they are repaired and working.
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
The location has a quats auto-mixer in the basement kitchen and uses chemical warewashing machines but could not provide testing devices for any of the chemical solutions; provide test devices for all chemical solutions used on premise (quats and chlorine)
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
At the first floor chemical warewashing machine tested 0ppm for chlorine after multiple cycles the sanitzer bottle on the floor was observed mostly full. Repair or replace the chemical warewashing machine so that the sanitizer solution tests at required ppm. Until the machine is fixed staff have been instructed to use the three-compartment sink or the chemical warewashing machines in the basement that were tested and working properly.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
In the downstairs kitchen the table can opener is observed heavily soiled with its base heavily rusted and no longer cleanable. Clean and sanitize the can opener of soils and resurface or replace the can opener base attached to the table so that it is cleanable. The waffle iron in the first floor kitchen is heavily soiled; clean and sanitize.
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.
Observed at the downstairs and first floor bar area that directly above the bar there are exposed utility lines; utility lines should be enclosed to prevent possible contamination and not hinder proper cleaning of the ceiling.
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.
In one of the restrooms on the first floor the electric hand drying device would not activate. The person in charge was able to provide paper towels for the restroom. Handwashing sinks should always have an approved hand drying device that is working or stocked.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed five or more in-use spray bottles without name labels; provide name labels on in-use spray bottles with chemicals removed from bulk containers.
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, Jul 30, 2026 · Original Source
Inspection
Nov 14, 2024
Passed
1 recorded violation
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Culinary sink does not have an air gap in waste pipe. Install. Ensure proper permits are pulled with ISD plumbing division and provide copies.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Culinary sink does not have an air gap in waste pipe. Install. Ensure proper permits are pulled with ISD plumbing division and provide copies.
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.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Culinary sink does not have an air gap in waste pipe. Install. Ensure proper permits are pulled with ISD plumbing division.
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.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Culinary sink does not have an air gap in waste pipe. Install. Ensure proper permits are pulled with ISD plumbing division.
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, Sep 27, 2024 · Original Source
Inspection
Sep 12, 2024
Failed (extension granted)
7 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Provide procedures and kit for cleanup of events.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
No presence of chlorine sanitizer at low temp dish machine at first floor bar and dish room. Repair.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Deep clean floors behind bars of visible soils under and around equipment. Clean floors in walkin of visible soils.
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.
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood tags expired. Provide updated hood stickers.
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, Sep 12, 2024 · Original Source
Inspection
Sep 10, 2024
Failed
6 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Provide procedures and kit for cleanup of events.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
No presence of chlorine sanitizer at low temp dish machine at first floor bar and dish room. Repair.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Deep clean floors behind bars of visible soils under and around equipment. Clean floors in walkin of visible soils.
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood tags expired. Provide updated hood stickers.
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.