Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
9 inspections
Inspection
Sep 2, 2026
Passed
2 recorded violations
majorCode 590.005/5-203.11-PFHandwashing
Official wording
Handwashing Sinks-Numbers and Capacities (Pf)
Inspector’s notes
At the time of inspection there was no handwashing sink located in the front service area where food is being served and handled. Address and provide a conveniently located handwashing sink in the service area to ensure employees have adequate acess for proper handwashing unless otherwise approved by the Health Department.
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.
Mise dropping observed throughout multiples location area including under the three bay sink near the white coffin freezer under the prep table beneath the refrigeration units. clean to remove and provide updated IPM report upon reinspection. 07/02/26 No updated pest control report was provide at the time of visit Per PIC pest control will be on site next week
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.
Observed an employee remove french fries from the fryer basket and dump them into pizza sauce topping boxes pior to transferring them into the french fry storage container. Employee was instructed to discontinue this practice immediately and use only clean food-grade containers for handling and storing french fries 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
Observed multiples food Items (Sliced Green pepper cheese tomatoes sauce mushroom sliced onion) stored on the prep table at ambient temperature from 46F and 50F. Provide proper cold holding of 41F and 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
Noted several slice cold cuts in the reach in unit without any date marking.Provide and train staff
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Remove all cardboard boxes for storage inside the front cold holding unit under the grill shelve
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 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
Wipping cloths oberved stored on prep tables and counter surfaces.Discontinue store properly
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.
At the time of inspection there was no handwashing sink located in the front service area where food is being served and handled. Address and provide a conveniently located handwashing sink in the service area to ensure employees have adequate acess for proper handwashing unless otherwise approved by the Health Department.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Kitchen clean the floor to remove mouse dropping and debris.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.
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.
Mise dropping observed throughout multiples location area including under the three bay sink near the white coffin freezer under the prep table beneath the refrigeration units. clean to remove and provide updated IPM report upon reinspection. 07/02/26 No updated pest control report was provide at the time of visit Per PIC pest control will be on site next week
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.
Observed an employee remove french fries from the fryer basket and dump them into pizza sauce topping boxes pior to transferring them into the french fry storage container. Employee was instructed to discontinue this practice immediately and use only clean food-grade containers for handling and storing french fries 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
Observed multiples food Items (Sliced Green pepper cheese tomatoes sauce mushroom sliced onion) stored on the prep table at ambient temperature from 46F and 50F. Provide proper cold holding of 41F and 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
Noted several slice cold cuts in the reach in unit without any date marking.Provide and train staff
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Remove all cardboard boxes for storage inside the front cold holding unit under the grill shelve
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 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
Wipping cloths oberved stored on prep tables and counter surfaces.Discontinue store properly
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.
At the time of inspection there was no handwashing sink located in the front service area where food is being served and handled. Address and provide a conveniently located handwashing sink in the service area to ensure employees have adequate acess for proper handwashing unless otherwise approved by the Health Department.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Kitchen clean the floor to remove mouse dropping and debris.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.
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.
Mise dropping observed throughout multiples location area including under the three bay sink near the white coffin freezer under the prep table beneath the refrigeration units. clean to remove and provide updated IPM report upon reinspection.
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 23, 2026 · Original Source
Inspection
Dec 30, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Dec 30, 2025 · Original Source
Inspection
Aug 14, 2025
Passed
3 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
CFPM certificate expired. No allergen awarness certificate. Provide both.
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.
Official record from Boston Inspectional Services Department, Aug 14, 2025 · Original Source
Inspection
Aug 7, 2025
Failed
3 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
CFPM certificate expired. No allergen awarness certificate. Provide both.
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.