ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
34 inspections
Inspection
Nov 12, 2025
Failed
5 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
provide up to date CFPM expired in 2024 provide up to date allergen certificate for certified food manager expired in 2024
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.
Multiple refrigeration units and walking unit observed without a conspicious thermometer. Provide internal thermometer to measure 41F or 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Kitchen main handsink observed blocked by multiple squeeze bottles. Discontinue and maintain accessible for handwash only and to prevent contamination. Corrected on site by PIC. Observed multiple handwashing by staff during inspection.
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Bodily fluid cleanup kit is present but lacks caution tape or means to quarentine area from bodily fluid spill event.
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 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
At time of visit no Certified Food Protection Manager was present.
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.
Employees observed behind establishment cutting ice blocks from frozen pond bringing ice blocks into establishment processing ice into small pieces and placing processed ice into bin of broken ice machine and observed placing ice into pitchers of water to be served to customers. Use ice from approved sources.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food service workers observed using reusable utensils to taste foods in kitchen area without cleaning/sanitizing. Use single-use utensils one time only for food tastin
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.
In kitchen prep area prep sink observed frozen packages of fish thawing without being under running water and packaging being unopened
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
Consumer advisory not present on menu boards or paper menus. Location cooks eggs and hamburgers to order for customers. Provide consumer advisory on all menus.
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.
At food service line observed prepared bowls of salads marked with time removed from refrigeration and time to discard but PIC could not provide written TPHC procedures and no approved procedures on file at ISD.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
Observed employees in kitchen processing raw beef steaks on red cutting boards then start cutting romaine lettuce on the same cutting boards without cleaning and sanitizing cutting boards or knives between tasks.
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(A)/5-101.13-PEmployee health and hygiene
Official wording
Bottled Drinking Water (P)
Inspector’s notes
Employees observed filling water bottles in river behind establishment capping and putting out for sale in customer facing display case. Obtain water from approved source for water bottles.
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.
Multiple clear spray bottles with unidentifiable liquids observed throughout kitchen. PIC states the spray bottles probably contained kitchen cleaners but was unsure. Label working 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.
In basement multiple containers of kimchii observed. PIC explained establishment makes and ferments their own kimchii but has no HACCP plan on file. File HACCP plan with ISD.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
observed an employee eating while preparing food. provide a seperate area for employees.
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Bodily fluid cleanup kit is present but lacks caution tape or means to quarentine area from bodily fluid spill event.
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 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
At time of visit no Certified Food Protection Manager was present.
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.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
provide up to date certified food managers certificate expired in 1/2025 provide up to date allergen certificate for certified manager expired in 3/2025
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.
Employees observed behind establishment cutting ice blocks from frozen pond bringing ice blocks into establishment processing ice into small pieces and placing processed ice into bin of broken ice machine and observed placing ice into pitchers of water to be served to customers. Use ice from approved sources.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food service workers observed using reusable utensils to taste foods in kitchen area without cleaning/sanitizing. Use single-use utensils one time only for food tasting.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s notes
In walk-in fridge unwashed produce observed directly above washed and uncovered prepared romaine lettuce. Do not store unwashed produce above washed produce/RTE foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Containers above cookline with cooking ingredients used by staff not labeled. Label ingredient containers with ingredients removed from bulk containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In kitchen prep area prep sink observed frozen packages of fish thawing without being under running water and packaging being unopened
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hot holding unit at 110F and the hot food Chicken Wings@100F Chicken Patties@105F The food was voluntary discarded and the unit was put out of order sign. Please repair before in use. All hot foods to be kept above 135F for hot holding.
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
Beef Stew on steam table 58 degrees/ product must be 135 degrees or above/ PIC discarded product
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed various prepared foods in the walkin without date marking. Date mark all the product prepared unless consumed in 24hrs.
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
display case/ provide proper labeling to all prepacking desserts
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Consumer advisory not present on menu boards or paper menus. Location cooks eggs and hamburgers to order for customers. Provide consumer advisory on all menus.
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
remove all dented #10 cans from the shelf.
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.
At food service line observed prepared bowls of salads marked with time removed from refrigeration and time to discard but PIC could not provide written TPHC procedures and no approved procedures on file at ISD.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
Observed employees in kitchen processing raw beef steaks on red cutting boards then start cutting romaine lettuce on the same cutting boards without cleaning and sanitizing cutting boards or knives.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Pizza oven soiled and accumulated dust on the top and inside. Clean to be free of soil and debris.
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/ provide work for license plumber .
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(A)/5-101.13-PEmployee health and hygiene
Official wording
Bottled Drinking Water (P)
Inspector’s notes
Employees observed filling water bottles in river behind establishment capping and putting out for sale in customer facing display case. Obtain water from approved source for water bottles.
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Staff observed using leaf blowers in dining area to move soils to corner to later sweep with broom and dustpan. Discontinue use of dustless cleaning methods (leafblowers)
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.
Multiple clear spray bottles with unidentifiable liquids observed throughout kitchen. PIC states the spray bottles probably contained kitchen cleaners but was unsure. Label working 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.
In basement multiple containers of kimchii observed. PIC explained establishment makes and ferments their own kimchii but has no HACCP plan on file. File HACCP plan with ISD.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Bodily fluid cleanup kit is present but lacks caution tape or means to quarentine area from bodily fluid spill event.
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 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
At time of visit no Certified Food Protection Manager was present.
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.
Employees observed behind establishment cutting ice blocks from frozen pond bringing ice blocks into establishment processing ice into small pieces and placing processed ice into bin of broken ice machine and observed placing ice into pitchers of water to be served to customers. Use ice from approved sources.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food service workers observed using reusable utensils to taste foods in kitchen area without cleaning/sanitizing. Use single-use utensils one time only for food tastin
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.
In kitchen prep area prep sink observed frozen packages of fish thawing without being under running water and packaging being unopened
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
Consumer advisory not present on menu boards or paper menus. Location cooks eggs and hamburgers to order for customers. Provide consumer advisory on all menus.
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.
At food service line observed prepared bowls of salads marked with time removed from refrigeration and time to discard but PIC could not provide written TPHC procedures and no approved procedures on file at ISD.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
Observed employees in kitchen processing raw beef steaks on red cutting boards then start cutting romaine lettuce on the same cutting boards without cleaning and sanitizing cutting boards or knives between tasks.
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(A)/5-101.13-PEmployee health and hygiene
Official wording
Bottled Drinking Water (P)
Inspector’s notes
Employees observed filling water bottles in river behind establishment capping and putting out for sale in customer facing display case. Obtain water from approved source for water bottles.
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.
Multiple clear spray bottles with unidentifiable liquids observed throughout kitchen. PIC states the spray bottles probably contained kitchen cleaners but was unsure. Label working 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.
In basement multiple containers of kimchii observed. PIC explained establishment makes and ferments their own kimchii but has no HACCP plan on file. File HACCP plan with ISD.
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, Nov 5, 2025 · Original Source
Inspection
Nov 4, 2025
Failed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Nov 4, 2025 · Original Source
Inspection
Nov 4, 2025
Passed
6 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed opened cans stored in single door unit in kitchen. Remove food from opened cans and maintain in food grade containers protected
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed sliced tomatoes and other ready to eat cooked foods stored and held over 24hrs in refrigerated units without date marking. Provide date marking on all ready to foods held over 24hrs per PIC
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.
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Repair wash and rinse gauges to low temperature dishmachine.
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
Observed no sanitizer test kit on site. Provide test kit for proper testing of chlorine sanitizer. Tested with Inspector kit - chlorine 100ppm
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, Nov 4, 2025 · Original Source
Inspection
Oct 1, 2025
Failed
19 recorded violations
criticalCode 590.002/2-201.12-POther
Official wording
Exclusions & Restrictions (P)
Inspector’s notes
Observed employee with jaundiced eyes and skin working in prep area of kitchen. Exclude and discard product ill employee was working on review illness policies and restriction and exclusion requirements for ill employees.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
PIC was left in charge by manager but is not a CFPM.
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.
On hot holding line employees were observed tasting multiple foods with the same utensil. Discontinue practice.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
observed soiled wiping cloths on grill station counter / provide proper storage for all wiping cloths in sanitizing solution.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed boxes of food stored on the floor in the walk-in cooler.Discussed with PIC to ensure food is properly stored elevated 6 inch off the floor.
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.
In kitchen area multiple packages of frozen of frozen beef observed in prep sink at the start of inspection. Employee stated they were defrosting after being removed from walk-in freezer. Use proper thawing methods to safely use frozen product.
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.
Chopped romaine lettuce 82F Diced tomato 63F Slice red onion 54F on salad station unit. All food were placed back in the walk-in to cool down to 41F and below before serving. (Corrected on site) PIC to train staff on monitoring temperature
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
Observed cooked diced chicken 109F in the hot holding unit- PIC reheated the chicken to 165F and up.( corrected on site) train staff on monitoring temperature
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.
In prep area employees observed handling prepared sandwiches not in wrappings with bare hands and placing them in the grab-and-go case. Provide single use gloves for hanlding RTE foods.
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.
On serving line multiple bowls of prepared salads held outside of cold holding. PIC states they are held by time but could not provide documentation and no TPHC procedures submitted to regulatory authority.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Knives in knife block next to grill area stored with dried encrusted food debris. Clean to remove soils and clean and sanitize between uses.
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(A)/5-101.13-PEmployee health and hygiene
Official wording
Bottled Drinking Water (P)
Inspector’s notes
Behind restaurant observed employees filling water bottles from stream and putting them in tubs of ice in sales area for customers. Discontinue only get water from approved sources.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Ceiling in kitchen prep area directly above where food is prepared is porous and non-cleanable. Submit plans from licensed contractor to replace ceiling with cleanable non-porous materials.
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.
In cleaning closet there are multiple clear spray bottles with colored liquids with none bearing labels. Attach labels to clearly identify what is in each spray bottle.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
observed an employee eating while preparing food. provide a seperate area for employees.
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Bodily fluid cleanup kit is present but lacks caution tape or means to quarentine area from bodily fluid spill event.
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 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
At time of visit no Certified Food Protection Manager was present.
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.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
provide up to date certified food managers certificate expired in 1/2025 provide up to date allergen certificate for certified manager expired in 3/2025
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.
Employees observed behind establishment cutting ice blocks from frozen pond bringing ice blocks into establishment processing ice into small pieces and placing processed ice into bin of broken ice machine and observed placing ice into pitchers of water to be served to customers. Use ice from approved sources.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food service workers observed using reusable utensils to taste foods in kitchen area without cleaning/sanitizing. Use single-use utensils one time only for food tasting.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s notes
In walk-in fridge unwashed produce observed directly above washed and uncovered prepared romaine lettuce. Do not store unwashed produce above washed produce/RTE foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Containers above cookline with cooking ingredients used by staff not labeled. Label ingredient containers with ingredients removed from bulk containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In kitchen prep area prep sink observed frozen packages of fish thawing without being under running water and packaging being unopened
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hot holding unit at 110F and the hot food Chicken Wings@100F Chicken Patties@105F The food was voluntary discarded and the unit was put out of order sign. Please repair before in use. All hot foods to be kept above 135F for hot holding.
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
Beef Stew on steam table 58 degrees/ product must be 135 degrees or above/ PIC discarded product
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed various prepared foods in the walkin without date marking. Date mark all the product prepared unless consumed in 24hrs.
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
display case/ provide proper labeling to all prepacking desserts
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Consumer advisory not present on menu boards or paper menus. Location cooks eggs and hamburgers to order for customers. Provide consumer advisory on all menus.
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
remove all dented #10 cans from the shelf.
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.
At food service line observed prepared bowls of salads marked with time removed from refrigeration and time to discard but PIC could not provide written TPHC procedures and no approved procedures on file at ISD.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
Observed employees in kitchen processing raw beef steaks on red cutting boards then start cutting romaine lettuce on the same cutting boards without cleaning and sanitizing cutting boards or knives.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Pizza oven soiled and accumulated dust on the top and inside. Clean to be free of soil and debris.
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/ provide work for license plumber .
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(A)/5-101.13-PEmployee health and hygiene
Official wording
Bottled Drinking Water (P)
Inspector’s notes
Employees observed filling water bottles in river behind establishment capping and putting out for sale in customer facing display case. Obtain water from approved source for water bottles.
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Staff observed using leaf blowers in dining area to move soils to corner to later sweep with broom and dustpan. Discontinue use of dustless cleaning methods (leafblowers)
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.
Multiple clear spray bottles with unidentifiable liquids observed throughout kitchen. PIC states the spray bottles probably contained kitchen cleaners but was unsure. Label working 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.
In basement multiple containers of kimchii observed. PIC explained establishment makes and ferments their own kimchii but has no HACCP plan on file. File HACCP plan with ISD.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Bodily fluid cleanup kit is present but lacks caution tape or means to quarentine area from bodily fluid spill event.
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 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
At time of visit no Certified Food Protection Manager was present.
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.
Employees observed behind establishment cutting ice blocks from frozen pond bringing ice blocks into establishment processing ice into small pieces and placing processed ice into bin of broken ice machine and observed placing ice into pitchers of water to be served to customers. Use ice from approved sources.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food service workers observed using reusable utensils to taste foods in kitchen area without cleaning/sanitizing. Use single-use utensils one time only for food tastin
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.
In kitchen prep area prep sink observed frozen packages of fish thawing without being under running water and packaging being unopened
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
Consumer advisory not present on menu boards or paper menus. Location cooks eggs and hamburgers to order for customers. Provide consumer advisory on all menus.
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.
At food service line observed prepared bowls of salads marked with time removed from refrigeration and time to discard but PIC could not provide written TPHC procedures and no approved procedures on file at ISD.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
Observed employees in kitchen processing raw beef steaks on red cutting boards then start cutting romaine lettuce on the same cutting boards without cleaning and sanitizing cutting boards or knives between tasks.
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(A)/5-101.13-PEmployee health and hygiene
Official wording
Bottled Drinking Water (P)
Inspector’s notes
Employees observed filling water bottles in river behind establishment capping and putting out for sale in customer facing display case. Obtain water from approved source for water bottles.
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.
Multiple clear spray bottles with unidentifiable liquids observed throughout kitchen. PIC states the spray bottles probably contained kitchen cleaners but was unsure. Label working 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.
In basement multiple containers of kimchii observed. PIC explained establishment makes and ferments their own kimchii but has no HACCP plan on file. File HACCP plan with ISD.
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 10, 2025 · Original Source
Inspection
Jul 10, 2025
Failed
19 recorded violations
criticalCode 590.002/2-201.12-POther
Official wording
Exclusions & Restrictions (P)
Inspector’s notes
Observed employee with jaundiced eyes and skin working in prep area of kitchen. Exclude and discard product ill employee was working on review illness policies and restriction and exclusion requirements for ill employees.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
PIC was left in charge by manager but is not a CFPM.
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.
On hot holding line employees were observed tasting multiple foods with the same utensil. Discontinue practice.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
observed soiled wiping cloths on grill station counter / provide proper storage for all wiping cloths in sanitizing solution.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed boxes of food stored on the floor in the walk-in cooler.Discussed with PIC to ensure food is properly stored elevated 6 inch off the floor.
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.
In kitchen area multiple packages of frozen of frozen beef observed in prep sink at the start of inspection. Employee stated they were defrosting after being removed from walk-in freezer. Use proper thawing methods to safely use frozen product.
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.
Chopped romaine lettuce 82F Diced tomato 63F Slice red onion 54F on salad station unit. All food were placed back in the walk-in to cool down to 41F and below before serving. (Corrected on site) PIC to train staff on monitoring temperature
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
Observed cooked diced chicken 109F in the hot holding unit- PIC reheated the chicken to 165F and up.( corrected on site) train staff on monitoring temperature
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.
In prep area employees observed handling prepared sandwiches not in wrappings with bare hands and placing them in the grab-and-go case. Provide single use gloves for hanlding RTE foods.
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.
On serving line multiple bowls of prepared salads held outside of cold holding. PIC states they are held by time but could not provide documentation and no TPHC procedures submitted to regulatory authority.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Knives in knife block next to grill area stored with dried encrusted food debris. Clean to remove soils and clean and sanitize between uses.
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(A)/5-101.13-PEmployee health and hygiene
Official wording
Bottled Drinking Water (P)
Inspector’s notes
Behind restaurant observed employees filling water bottles from stream and putting them in tubs of ice in sales area for customers. Discontinue only get water from approved sources.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Ceiling in kitchen prep area directly above where food is prepared is porous and non-cleanable. Submit plans from licensed contractor to replace ceiling with cleanable non-porous materials.
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.
In cleaning closet there are multiple clear spray bottles with colored liquids with none bearing labels. Attach labels to clearly identify what is in each spray bottle.
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 10, 2025 · Original Source
Inspection
Jul 9, 2025
Failed
11 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedure or supplies for vomit/ diarrheal clean up kit.provide completed vomit clean up kit
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 590.002(E)/2-201.11-PPermits, training, and postings
Official wording
(A) & (C) Responsibility of Permit Holder Person in Charge and Conditional Employees (P)
Inspector’s notes
PIC stated cough fever vomiting diarreah but unable to provide all the details of illness reporting. train illness report will be provided in various languages
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Box of food items observed stored on the floor in the kitchen area and inside the walk-in freezer./ Discontinued and elevate 6 inches off the floor
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.
Held overnight uncovered grilled chicken 49F Salsa 44F marinade pork 45F cooked wings 51F stored in the walk-in unit/ PIC voluntarily denatured all products Discussed with staff cooling process.PIC to train staff on cooling parameters.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
date marking is not maintaing on all prepared food in the walk-in. provide date marking on foods that is prepared and stored in refrigeration unit for 24 hours. soup date 5/24 Milk date in 5/30/25 items removed by PIC
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.
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 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Food prep sink/ provide proper air gap to sink drain. Provide a licensed plumbers report and Building permit
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.
Multiple restrooms observed without employee must wash hand signage. Provide
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.
Mice droppings observed downstairs in the basement area under the food shelvings/ Clean to remove provide detailed exterminators report
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, Jul 9, 2025 · Original Source
Inspection
Jul 7, 2025
Failed
6 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed opened cans stored in single door unit in kitchen. Remove food from opened cans and maintain in food grade containers protected
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed sliced tomatoes and other ready to eat cooked foods stored and held over 24hrs in refrigerated units without date marking. Provide date marking on all ready to foods held over 24hrs per PIC
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.
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Repair wash and rinse gauges to low temperature dishmachine.
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
Observed no sanitizer test kit on site. Provide test kit for proper testing of chlorine sanitizer. Tested with Inspector kit - chlorine 100ppm
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 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
observed an employee eating while preparing food. provide a seperate area for employees.
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Bodily fluid cleanup kit is present but lacks caution tape or means to quarentine area from bodily fluid spill event.
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 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
At time of visit no Certified Food Protection Manager was present.
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.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
provide up to date certified food managers certificate expired in 1/2025 provide up to date allergen certificate for certified manager expired in 3/2025
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.
Employees observed behind establishment cutting ice blocks from frozen pond bringing ice blocks into establishment processing ice into small pieces and placing processed ice into bin of broken ice machine and observed placing ice into pitchers of water to be served to customers. Use ice from approved sources.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food service workers observed using reusable utensils to taste foods in kitchen area without cleaning/sanitizing. Use single-use utensils one time only for food tasting.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s notes
In walk-in fridge unwashed produce observed directly above washed and uncovered prepared romaine lettuce. Do not store unwashed produce above washed produce/RTE foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Containers above cookline with cooking ingredients used by staff not labeled. Label ingredient containers with ingredients removed from bulk containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In kitchen prep area prep sink observed frozen packages of fish thawing without being under running water and packaging being unopened
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hot holding unit at 110F and the hot food Chicken Wings@100F Chicken Patties@105F The food was voluntary discarded and the unit was put out of order sign. Please repair before in use. All hot foods to be kept above 135F for hot holding.
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
Beef Stew on steam table 58 degrees/ product must be 135 degrees or above/ PIC discarded product
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed various prepared foods in the walkin without date marking. Date mark all the product prepared unless consumed in 24hrs.
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
display case/ provide proper labeling to all prepacking desserts
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Consumer advisory not present on menu boards or paper menus. Location cooks eggs and hamburgers to order for customers. Provide consumer advisory on all menus.
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
remove all dented #10 cans from the shelf.
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.
At food service line observed prepared bowls of salads marked with time removed from refrigeration and time to discard but PIC could not provide written TPHC procedures and no approved procedures on file at ISD.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
Observed employees in kitchen processing raw beef steaks on red cutting boards then start cutting romaine lettuce on the same cutting boards without cleaning and sanitizing cutting boards or knives.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Pizza oven soiled and accumulated dust on the top and inside. Clean to be free of soil and debris.
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/ provide work for license plumber .
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(A)/5-101.13-PEmployee health and hygiene
Official wording
Bottled Drinking Water (P)
Inspector’s notes
Employees observed filling water bottles in river behind establishment capping and putting out for sale in customer facing display case. Obtain water from approved source for water bottles.
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Staff observed using leaf blowers in dining area to move soils to corner to later sweep with broom and dustpan. Discontinue use of dustless cleaning methods (leafblowers)
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.
Multiple clear spray bottles with unidentifiable liquids observed throughout kitchen. PIC states the spray bottles probably contained kitchen cleaners but was unsure. Label working 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.
In basement multiple containers of kimchii observed. PIC explained establishment makes and ferments their own kimchii but has no HACCP plan on file. File HACCP plan with ISD.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Bodily fluid cleanup kit is present but lacks caution tape or means to quarentine area from bodily fluid spill event.
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 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
At time of visit no Certified Food Protection Manager was present.
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.
Employees observed behind establishment cutting ice blocks from frozen pond bringing ice blocks into establishment processing ice into small pieces and placing processed ice into bin of broken ice machine and observed placing ice into pitchers of water to be served to customers. Use ice from approved sources.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food service workers observed using reusable utensils to taste foods in kitchen area without cleaning/sanitizing. Use single-use utensils one time only for food tastin
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.
In kitchen prep area prep sink observed frozen packages of fish thawing without being under running water and packaging being unopened
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
Consumer advisory not present on menu boards or paper menus. Location cooks eggs and hamburgers to order for customers. Provide consumer advisory on all menus.
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.
At food service line observed prepared bowls of salads marked with time removed from refrigeration and time to discard but PIC could not provide written TPHC procedures and no approved procedures on file at ISD.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
Observed employees in kitchen processing raw beef steaks on red cutting boards then start cutting romaine lettuce on the same cutting boards without cleaning and sanitizing cutting boards or knives between tasks.
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(A)/5-101.13-PEmployee health and hygiene
Official wording
Bottled Drinking Water (P)
Inspector’s notes
Employees observed filling water bottles in river behind establishment capping and putting out for sale in customer facing display case. Obtain water from approved source for water bottles.
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.
Multiple clear spray bottles with unidentifiable liquids observed throughout kitchen. PIC states the spray bottles probably contained kitchen cleaners but was unsure. Label working 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.
In basement multiple containers of kimchii observed. PIC explained establishment makes and ferments their own kimchii but has no HACCP plan on file. File HACCP plan with ISD.
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 7, 2025 · Original Source
Inspection
Jul 7, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 7, 2025 · Original Source
Inspection
Jul 7, 2025
Report filed
8 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedure or supplies for vomit/diarrheal clean up kit.provide complete vomit clean up kit
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 590.002(E)/2-201.11-PPermits, training, and postings
Official wording
(A) & (C) Responsibility of Permit Holder Person in Charge and Conditional Employees (P)
Inspector’s notes
PIC stated cought ferver vomiting diarrheal but unable to provide all details of illness reporting. train illness report will be provided in various languages
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
Mixed green on the true salad prep table with refrigerated is 50F. Provide proper cold holding of 41F or 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Date marking is not maintaing on all prepared food in the walk-in. provide date marking on food that is prepared and stored in refrigeration unit for 24 hours. soup date 5/24 milk date 5/30/25.items remove by PIC
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.
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/ provide a license plumbers report and building permit.
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.
Multiple restrooms observed without employee must wash hand signage/ provide
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.
Mice dropping observed downstairs in the basement area under the food shelving/ clean to remove. provide a detailed exterminator's report
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, Jul 7, 2025 · Original Source
Inspection
Jun 25, 2025
Failed
6 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed opened cans stored in single door unit in kitchen. Remove food from opened cans and maintain in food grade containers protected
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed sliced tomatoes and other ready to eat cooked foods stored and held over 24hrs in refrigerated units without date marking. Provide date marking on all ready to foods held over 24hrs per PIC
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.
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Repair wash and rinse gauges to low temperature dishmachine.
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
Observed no sanitizer test kit on site. Provide test kit for proper testing of chlorine sanitizer. Tested with Inspector kit - chlorine 100ppm
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, Jun 25, 2025 · Original Source
Inspection
Jun 20, 2025
Failed
11 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedure or supplies for vomit/ diarrheal clean up kit.provide completed vomit clean up kit
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 590.002(E)/2-201.11-PPermits, training, and postings
Official wording
(A) & (C) Responsibility of Permit Holder Person in Charge and Conditional Employees (P)
Inspector’s notes
PIC stated cough fever vomiting diarreah but unable to provide all the details of illness reporting. train illness report will be provided in various languages
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Box of food items observed stored on the floor in the kitchen area and inside the walk-in freezer./ Discontinued and elevate 6 inches off the floor
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.
Held overnight uncovered grilled chicken 49F Salsa 44F marinade pork 45F cooked wings 51F stored in the walk-in unit/ PIC voluntarily denatured all products Discussed with staff cooling process.PIC to train staff on cooling parameters.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
date marking is not maintaing on all prepared food in the walk-in. provide date marking on foods that is prepared and stored in refrigeration unit for 24 hours. soup date 5/24 Milk date in 5/30/25 items removed by PIC
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.
observed employee preparing salad with bare hand. employee took corrective action
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.
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. Provide a licensed plumbers report and Building permit
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.
Multiple restrooms observed without employee must wash hand signage. Provide
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.
Mice droppings observed downstairs in the basement area under the food shelvings/ Clean to remove provide detailed exterminators report
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, Jun 20, 2025 · Original Source
Inspection
Jun 11, 2025
Failed
11 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
Food service employees observed improperly washing hands in hand sinks no soap used. Reviewed hand washing procedures with PIC PIC to retrain staff.
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Effective hair restraint not observed on only kitchen worker in establishment. Provide effective hair restraints.
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.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Original expiration date on CFPM certificate crossed out with marker and a new date handwritten in. Post up-to-date CFPM certificate.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
In walk-in cooler raw chicken stored directly on top of strawberries. PIC discarded and denatured strawberries will train staff on proper food storage and hierachy.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
In walk-in cooler observed boxes of unpacked grapes tomatoes and apples stored on floor. Elevate foods at least 6" off floor to prevent contamination.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Shredded cheddar cheese 49F sliced tomatoes 55F sour cream 46F in cold well unit on cookline. PIC stated items in cold well have been out less than one hour removed to walk-in cooler to chill to 41F; replaced with items in walk-in that temped at 40F.
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
Establishment is using multi-quat sanitizer PIC unable to locate testing devices and will order today inspector's test kit used tested at 200ppm from bucket in kitchen and 3-bay sink.
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 next to in use bakery prep area has large stationary stand mixer directly in front blocking access to hand sink. Provide clear access to all hand sinks.
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.
Hand sink in kitchen observed to not have soap soap on order per PIC. Provide hand soap cleaner or hand powder at all hand sinks.
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.
Noted no hand sinks in kitchen have proper signage. PIC to provide proper signage.
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.
Official record from Boston Inspectional Services Department, Jun 11, 2025 · Original Source
Inspection
Jun 10, 2025
Failed
9 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
observed soiled wiping cloths on grill station counter / provide proper storage for all wiping cloths in sanitizing solution.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed boxes of food stored on the floor in the walk-in cooler.Discussed with PIC to ensure food is properly stored elevated 6 inch off the floor.
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.
Chopped romaine lettuce 82F Diced tomato 63F Slice red onion 54F on salad station unit. All food were placed back in the walk-in to cool down to 41F and below before serving. (Corrected on site) PIC to train staff on monitoring temperature
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
Observed cooked diced chicken 109F in the hot holding unit- PIC reheated the chicken to 165F and up.( corrected on site) train staff on monitoring temperature
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.
Official record from Boston Inspectional Services Department, Jun 10, 2025 · Original Source
Inspection
Jun 10, 2025
Failed
11 recorded violations
criticalCode 590.002/2-201.12-POther
Official wording
Exclusions & Restrictions (P)
Inspector’s notes
Observed employee with jaundiced eyes and skin working in prep area of kitchen. Exclude and discard product ill employee was working on review illness policies and restriction and exclusion requirements for ill employees.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
PIC was left in charge by manager but is not a CFPM.
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.
On hot holding line employees were observed tasting multiple foods with the same utensil. Discontinue practice.
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.
In kitchen area multiple packages of frozen of frozen beef observed in prep sink at the start of inspection. Employee stated they were defrosting after being removed from walk-in freezer. Use proper thawing methods to safely use frozen product.
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.
In prep area employees observed handling prepared sandwiches not in wrappings with bare hands and placing them in the grab-and-go case. Provide single use gloves for hanlding RTE foods.
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.
On serving line multiple bowls of prepared salads held outside of cold holding. PIC states they are held by time but could not provide documentation and no TPHC procedures submitted to regulatory authority.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Knives in knife block next to grill area stored with dried encrusted food debris. Clean to remove soils and clean and sanitize between uses.
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(A)/5-101.13-PEmployee health and hygiene
Official wording
Bottled Drinking Water (P)
Inspector’s notes
Behind restaurant observed employees filling water bottles from stream and putting them in tubs of ice in sales area for customers. Discontinue only get water from approved sources.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Ceiling in kitchen prep area directly above where food is prepared is porous and non-cleanable. Submit plans from licensed contractor to replace ceiling with cleanable non-porous materials.
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.
In cleaning closet there are multiple clear spray bottles with colored liquids with none bearing labels. Attach labels to clearly identify what is in each spray bottle.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In basement multiple containers were observed with fermenting kimchii. PIC explained location makes their own kimchii no HACCP plan with regulatory authority was on file. Discontinue kimchii production and sale until HACCP submitted and approved by regulatory authority.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Bodily fluid cleanup kit is present but lacks caution tape or means to quarentine area from bodily fluid spill event.
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 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
At time of visit no Certified Food Protection Manager was present.
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.
Employees observed behind establishment cutting ice blocks from frozen pond bringing ice blocks into establishment processing ice into small pieces and placing processed ice into bin of broken ice machine and observed placing ice into pitchers of water to be served to customers. Use ice from approved sources.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food service workers observed using reusable utensils to taste foods in kitchen area without cleaning/sanitizing. Use single-use utensils one time only for food tastin
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.
In kitchen prep area prep sink observed frozen packages of fish thawing without being under running water and packaging being unopened
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
Consumer advisory not present on menu boards or paper menus. Location cooks eggs and hamburgers to order for customers. Provide consumer advisory on all menus.
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.
At food service line observed prepared bowls of salads marked with time removed from refrigeration and time to discard but PIC could not provide written TPHC procedures and no approved procedures on file at ISD.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
Observed employees in kitchen processing raw beef steaks on red cutting boards then start cutting romaine lettuce on the same cutting boards without cleaning and sanitizing cutting boards or knives between tasks.
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(A)/5-101.13-PEmployee health and hygiene
Official wording
Bottled Drinking Water (P)
Inspector’s notes
Employees observed filling water bottles in river behind establishment capping and putting out for sale in customer facing display case. Obtain water from approved source for water bottles.
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.
Multiple clear spray bottles with unidentifiable liquids observed throughout kitchen. PIC states the spray bottles probably contained kitchen cleaners but was unsure. Label working 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.
In basement multiple containers of kimchii observed. PIC explained establishment makes and ferments their own kimchii but has no HACCP plan on file. File HACCP plan with ISD.
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, Jun 9, 2025 · Original Source
Inspection
Jun 9, 2025
Failed
5 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
provide up to date CFPM expired in 2024 provide up to date allergen certificate for certified food manager expired in 2024
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.
Multiple refrigeration units and walking unit observed without a conspicious thermometer. Provide internal thermometer to measure 41F or 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Kitchen main handsink observed blocked by multiple squeeze bottles. Discontinue and maintain accessible for handwash only and to prevent contamination. Corrected on site by PIC. Observed multiple handwashing by staff during inspection.
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.
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
observed an employee eating while preparing food. provide a seperate area for employees.
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Bodily fluid cleanup kit is present but lacks caution tape or means to quarentine area from bodily fluid spill event.
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 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
At time of visit no Certified Food Protection Manager was present.
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.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
provide up to date certified food managers certificate expired in 1/2025 provide up to date allergen certificate for certified manager expired in 3/2025
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.
Employees observed behind establishment cutting ice blocks from frozen pond bringing ice blocks into establishment processing ice into small pieces and placing processed ice into bin of broken ice machine and observed placing ice into pitchers of water to be served to customers. Use ice from approved sources.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food service workers observed using reusable utensils to taste foods in kitchen area without cleaning/sanitizing. Use single-use utensils one time only for food tasting.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s notes
In walk-in fridge unwashed produce observed directly above washed and uncovered prepared romaine lettuce. Do not store unwashed produce above washed produce/RTE foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Containers above cookline with cooking ingredients used by staff not labeled. Label ingredient containers with ingredients removed from bulk containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In kitchen prep area prep sink observed frozen packages of fish thawing without being under running water and packaging being unopened
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hot holding unit at 110F and the hot food Chicken Wings@100F Chicken Patties@105F The food was voluntary discarded and the unit was put out of order sign. Please repair before in use. All hot foods to be kept above 135F for hot holding.
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
Beef Stew on steam table 58 degrees/ product must be 135 degrees or above/ PIC discarded product
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed various prepared foods in the walkin without date marking. Date mark all the product prepared unless consumed in 24hrs.
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
display case/ provide proper labeling to all prepacking desserts
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Consumer advisory not present on menu boards or paper menus. Location cooks eggs and hamburgers to order for customers. Provide consumer advisory on all menus.
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
remove all dented #10 cans from the shelf.
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.
At food service line observed prepared bowls of salads marked with time removed from refrigeration and time to discard but PIC could not provide written TPHC procedures and no approved procedures on file at ISD.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
Observed employees in kitchen processing raw beef steaks on red cutting boards then start cutting romaine lettuce on the same cutting boards without cleaning and sanitizing cutting boards or knives.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Pizza oven soiled and accumulated dust on the top and inside. Clean to be free of soil and debris.
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/ provide work for license plumber .
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(A)/5-101.13-PEmployee health and hygiene
Official wording
Bottled Drinking Water (P)
Inspector’s notes
Employees observed filling water bottles in river behind establishment capping and putting out for sale in customer facing display case. Obtain water from approved source for water bottles.
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Staff observed using leaf blowers in dining area to move soils to corner to later sweep with broom and dustpan. Discontinue use of dustless cleaning methods (leafblowers)
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.
Multiple clear spray bottles with unidentifiable liquids observed throughout kitchen. PIC states the spray bottles probably contained kitchen cleaners but was unsure. Label working 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.
In basement multiple containers of kimchii observed. PIC explained establishment makes and ferments their own kimchii but has no HACCP plan on file. File HACCP plan with ISD.
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, Jun 9, 2025 · Original Source
Inspection
Jun 9, 2025
Failed
8 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedure or supplies for vomit/diarrheal clean up kit.provide complete vomit clean up kit
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 590.002(E)/2-201.11-PPermits, training, and postings
Official wording
(A) & (C) Responsibility of Permit Holder Person in Charge and Conditional Employees (P)
Inspector’s notes
PIC stated cought ferver vomiting diarrheal but unable to provide all details of illness reporting. train illness report will be provided in various languages
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
Mixed green on the true salad prep table with refrigerated is 50F. Provide proper cold holding of 41F or 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Date marking is not maintaing on all prepared food in the walk-in. provide date marking on food that is prepared and stored in refrigeration unit for 24 hours. soup date 5/24 milk date 5/30/25.items remove by PIC
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.
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/ provide a license plumbers report and building permit.
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.
Multiple restrooms observed without employee must wash hand signage/ provide
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.
Mice dropping observed downstairs in the basement area under the food shelving/ clean to remove. provide a detailed exterminator's report
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, Jun 9, 2025 · Original Source
Inspection
Jun 9, 2025
Hearing scheduled
1 recorded violation
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
Prep area: Observed employees eating food while on food prep line
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.
Official record from Boston Inspectional Services Department, Jun 9, 2025 · Original Source
Inspection
Jun 6, 2025
Failed
15 recorded violations
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
observed an employee eating while preparing food. provide a seperate area for employees.
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Provide proper vomit clean up kit
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 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
provide up to date certified food managers certificate expired in 1/2025 provide up to date allergen certificate for certified manager expired in 3/2025
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
Hot holding unit at 110F and the hot food Chicken Wings@100F Chicken Patties@105F The food was voluntary discarded and the unit was put out of order sign. Please repair before in use. All hot foods to be kept above 135F for hot holding.
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
Beef Stew on steam table 58 degrees/ product must be 135 degrees or above/ PIC discarded product
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed various prepared foods in the walkin without date marking. Date mark all the product prepared unless consumed in 24hrs.
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
display case/ provide proper labeling to all prepacking desserts
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
No consumer advisiory on the menu. provide
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
remove all dented #10 cans from the shelf.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Pizza oven soiled and accumulated dust on the top and inside. Clean to be free of soil and debris.
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/ provide work for license plumber .
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, Jun 6, 2025 · Original Source
Inspection
Jun 6, 2025
Failed
8 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedure or supplies for vomit/ diarrheal clean up kit.provide completed vomit clean up kit
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 590.002(E)/2-201.11-PPermits, training, and postings
Official wording
(A) & (C) Responsibility of Permit Holder Person in Charge and Conditional Employees (P)
Inspector’s notes
PIC stated cough fever vomiting diarreah but unable to provide all the details of illness reporting. train illness report will be provided in various languages
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.
Held overnight uncovered grilled chicken 49F Salsa 44F marinade pork 45F cooked wings 51F stored in the walk-in unit/ PIC voluntarily denatured all products Discussed with staff cooling process.PIC to train staff on cooling parameters.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
date marking is not maintaing on all prepared food in the walk-in. provide date marking on foods that is prepared and stored in refrigeration unit for 24 hours. soup date 5/24 Milk date in 5/30/25 items removed by PIC
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.
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 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Food prep sink/ provide proper air gap to sink drain. Provide a licensed plumbers report and Building permit
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.
Multiple restrooms observed without employee must wash hand signage. Provide
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.
Mice droppings observed downstairs in the basement area under the food shelvings/ Clean to remove provide detailed exterminators report
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, Jun 6, 2025 · Original Source
Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
Aug 27, 2024
Failed
5 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
The posted CFPM is not from a credited organization. Provide the certification from acredited organization.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Missing consumer advisiory on the menu. Provide
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.
An employee was making mint sauce in a blender with no gloves on. No bare hand contact with ready to eat food.
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.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
Observed an employee in the prep area preparing raw chicken on the baking sheet and then use the same prep table to cut tomatoes. All surface need to be washed rinsed and sanitized before using to prep RTE foods. Discontinue
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed staff preping and cooking food on the line without head restrain. please provide and monitor the staff
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.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Certified Food Protection Manager expired dated 12/05/23. Update to a current.
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.
Person n charge isresponsible for training the staff how to take temp. and food safe handling practices. Please review and retrain the staff how to take temp. cooling and how/where and when to wash hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Food displayed in the upright refrigeration unit missing food/manufacturer label. Provide proper food labels
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
Observed ready to eat food prepared by an employee with bare hand contact PIC immediately COS by discarding the contaminated food. No bare hand contact with RTE foods. Retrain and instruct employees to wear a single use glove.
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.
(A) (B) (C) (E) and (G) Pasteurized Foods Prohibited Re-Service and Prohibited Food (C)
Inspector’s notes
During inspection observed some food trays returned from the patient floor and was put back in use. PIC corrected it on site and voluntarily discarded the food. Prohibit this process.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
No thermometers available to take temperatures of cooked/cold foods. provide food thermometer.
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.
Notes: Remove all stored food boxes from underneath the stairwell. Remove the freezer chest from the restroom and also the food boxes from the mechanical food. Provide proper storage .
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
The prep sink in the kitchen area needs an air gap provide air gap.
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 small black flies in the service area and bar area. please provide pest report
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, Aug 13, 2024 · Original Source
Inspection
Aug 9, 2024
Failed
9 recorded violations
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
observed an employee eating while preparing food. provide a seperate area for employees.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hot holding unit at 110F and the hot food Chicken Wings@100F Chicken Patties@105F The food was voluntary discarded and the unit was put out of order sign. Please repair before in use. All hot foods to be kept above 135F for hot holding.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed various prepared foods in the walkin without date marking. Date mark all the product prepared unless consumed in 24hrs.
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
No consumer advisiory on the menu. provide
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
remove all dented #10 cans from the shelf.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Pizza oven soiled and accumulated dust on the top and inside. Clean to be free of soil and debris.
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.