ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
13 inspections
Inspection
Sep 10, 2026
Passed
1 recorded violation
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Observed a leak and a bucket of stagnant water underneath the 3 bay sink. Repair leak and remove bucket of stagnant water. Observed the high temp dishmachine at the bar not closing properly and water on the floor. Remove stagnant water and repair to ensure door closes properly. Observed the high temp dishmachine in the warewash area. Temp was 149/199. Repair to ensure 160 wash/ 180 Rinse. Observed the booster at the high temp dishmachine not working. The temperature is good. Repair the gauge.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Sep 10, 2026 · Original Source
Inspection
Sep 8, 2026
Failed (extension granted)
3 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Observed a leak and a bucket of stagnant water underneath the 3 bay sink. Repair leak and remove bucket of stagnant water. Observed the high temp dishmachine at the bar not closing properly and water on the floor. Remove stagnant water and repair to ensure door closes properly. Observed the high temp dishmachine in the warewash area. Temp was 149/199. Repair to ensure 160 wash/ 180 Rinse. Observed the booster at the high temp dishmachine not working. The temperature is good. Repair the gauge.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
No soap at the hand sink behind the bar. Provide soap.
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, Sep 8, 2026 · Original Source
Inspection
Aug 31, 2026
Failed
3 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Observed a leak and a bucket of stagnant water underneath the 3 bay sink. Repair leak and remove bucket of stagnant water. Observed the high temp dishmachine at the bar not closing properly and water on the floor. Remove stagnant water and repair to ensure door closes properly. Observed the high temp dishmachine in the warewash area. Temp was 149/199. Repair to ensure 160 wash/ 180 Rinse. Observed the booster at the high temp dishmachine not working. The temperature is good. Repair the gauge.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
No soap at the hand sink behind the bar. Provide soap.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Carmelized onions 50F. Unit holding at 60F. Voluntarily discarded. Make all necessary repairs to unit.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Soils standing water in drip tray for ice cream machine. Wash/rinse/sanitize air dry.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Carmelized onions 50F. Unit holding at 60F. Voluntarily discarded. Make all necessary repairs to unit.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Soils standing water in drip tray for ice cream machine. Wash/rinse/sanitize air dry.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Jan 16, 2025 · Original Source
Inspection
Sep 26, 2024
Report filed
2 recorded violations
minorCode 590.004/4-204.113-CCleaning and sanitizing
Official wording
Warewashing Machine Data Plate Operation Specifications (C)
Inspector’s notes
No labels on rinse and wash gauges. Provide.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Sep 26, 2024 · Original Source
Inspection
Aug 28, 2024
Passed
5 recorded violations
majorCode 590.003/3-501.15-PFFood temperature
Official wording
(A )Cooling Methods (Pf)
Inspector’s notes
Hot smoked cooked chicken staged out to cool at 101F. Implement cooling process when product reaches 135F. Product made within the hour places into walk in cooler to cool by increasing the surface area at below 41F. Corrected on site.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode 590.004/4-502.13-CEquipment and utensils
Official wording
Single-Service and Single-Use Articles-Use Limitations (C)
Inspector’s notes
Plastic tubs for ice cream storage being re used for other purposes discontinue or provide further information that the containers are NSF grade reusable suitable for warewashing.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Dust on ceiling in pastry shop/ice cream making area standing water on floor in corner under where ice cream machine is stored. Clean to remove.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Old shleving chocolate mixer out of use equipment stored in corner around ice cream machine. Remove items not in use.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Aug 28, 2024 · Original Source
Inspection
Aug 21, 2024
Failed
5 recorded violations
majorCode 590.003/3-501.15-PFFood temperature
Official wording
(A )Cooling Methods (Pf)
Inspector’s notes
Hot smoked cooked chicken staged out to cool at 101F. Implement cooling process when product reaches 135F. Product made within the hour places into walk in cooler to cool by increasing the surface area at below 41F. Corrected on site.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode 590.004/4-502.13-CEquipment and utensils
Official wording
Single-Service and Single-Use Articles-Use Limitations (C)
Inspector’s notes
Plastic tubs for ice cream storage being re used for other purposes discontinue or provide further information that the containers are NSF grade reusable suitable for warewashing.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Dust on ceiling in pastry shop/ice cream making area standing water on floor in corner under where ice cream machine is stored. Clean to remove.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Old shleving chocolate mixer out of use equipment stored in corner around ice cream machine. Remove items not in use.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Jun 27, 2024 · Original Source
Inspection
Apr 17, 2024
Failed (extension granted)
5 recorded violations
majorCode 590.003/3-401.14-PFFood temperature
Official wording
Non-Continuous Cooking of Raw Animal Foods (Pf)
Inspector’s notes
Provide written procedures for par cooked statler chicken in walkin cooler.
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
Roasted vegetables 74F. Product made one hour prior placed into refrigerator to cool. Togo salad chicken 54F. Product made one hour prior removed from service to cool to below 41F.
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 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Culinary food prep sink does not have an indirect waste drain. Install.
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, Apr 17, 2024 · Original Source
Inspection
Apr 10, 2024
Failed
6 recorded violations
majorCode 590.003/3-401.14-PFFood temperature
Official wording
Non-Continuous Cooking of Raw Animal Foods (Pf)
Inspector’s notes
Provide written procedures for par cooked statler chicken in walkin cooler.
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.
Food Display-Preventing Contamination by Consumers (P)
Inspector’s notes
Pizza station with exposed areas where food is prepared. Provide food guards.
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Roasted vegetables 74F. Product made one hour prior placed into refrigerator to cool. Togo salad chicken 54F. Product made one hour prior removed from service to cool to below 41F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Ice cream machine missing gasket around feeding device. Replace. Multiple reach in refrigerated units at cookine with broken gaskets and compromised surfaces inside units patched with metal tape. Replace.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Culinary food prep sink does not have an indirect waste drain. Install.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Repair/replace the damaged floor drain cover in front of the fryers. Bar-Repair/Replace the missing paper towel dispenser at the handwash station.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.