criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Upon reinspection permits have been pulled but work has not been completed; have your licensed plumber pull proper permits and install an air gap at the prep sink in the basement.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Upon reinspection permits have been pulled but work has not been completed; have your licensed plumber pull proper permits and install an air gap at the prep sink in the basement.
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, May 21, 2026 · Original Source
Inspection
May 14, 2026
Failed (extension granted)
11 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Observed multiple shellstock tags held in records missing last sold or used date the oysters in the reach-in cooler did not have their shellstock tag attached to the container; retrain staff to fill out last used or sold date on all shellstock tags and maintain shellstock tags in the container with shellfish until last served or used.
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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
In the main kitchen and in the basement prep kitchen observed in-use utensils stored in 100F water; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
At the cold holding unit in the main kitchen that hold the oysters multiple TCS foods at elevated temperatures: pico de gallo 52F shallot sauce 51F crab sauce 54F; the person in charge voluntarily discarded the raw shelled oysters but moved all other TCS items to the walk-in refrigerator as it is unknown how long the TCS items had been at elevated temperatures and the foods stay overnight in the cold holding unit not moved from the walk-in in the morning. Hold cold TCS items at 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.
Observed multiple cold holding units without internal thermometers; provide internal thermometers in conspicuous locations in all cold holding units.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
On the floor next to the grease interceptor and below the deep fat fryers the floor is heavily soiled with grease and food debris the slicer of the deli slicer is encrusted with food debris the french fry cutter in the basement is encrusted in grease and food debris; clean and sanitize of soils.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
At the handwashing sink next to the double stack ovens observed washcloths stored in the basin and a food container stored on top of the basin blocking access; handwashing sinks should be accessible at all times and used only for handwashing.
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 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Upon reinspection the plumber was on site and states the air gap will be installed by Monday 5/18/2026; pull proper permits and install an air gap at the prep sink.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
In the basement there is clutter from owner's other closed restaurants preventing proper cleaning and observation; organize or discard clutter in the basement.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
In the kitchen on the floors of the cookline the grout lines for the tiles are low and allowing for water to accumulate and pool; regrout the floors.
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.
Provide and post allergy awareness poster in back of house for staff Provide and post visible to customers signage stating "A copy of the most recent health inspection is available to view upon request." Provide and post Site Cleanliness License Post Certified Food Protection Manager certificate visible to customers Provided choke saver certificates expired in February 2026; have someone on staff go through the choke saver training and provide updated certificate
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, May 14, 2026 · Original Source
Inspection
May 7, 2026
Failed
11 recorded violations
notedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
Provide and post allergy awareness poster in back of house for staff Provide and post visible to customers signage stating "A copy of the most recent health inspection is available to view upon request." Provide and post Site Cleanliness License Post Certified Food Protection Manager certificate visible to customers Provided choke saver certificates expired in February 2026; have someone on staff go through the choke saver training and provide updated certificate
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Observed multiple shellstock tags held in records missing last sold or used date the oysters in the reach-in cooler did not have their shellstock tag attached to the container; retrain staff to fill out last used or sold date on all shellstock tags and maintain shellstock tags in the container with shellfish until last served or used.
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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
In the main kitchen and in the basement prep kitchen observed in-use utensils stored in 100F water; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
At the cold holding unit in the main kitchen that hold the oysters multiple TCS foods at elevated temperatures: pico de gallo 52F shallot sauce 51F crab sauce 54F; the person in charge voluntarily discarded the raw shelled oysters but moved all other TCS items to the walk-in refrigerator as it is unknown how long the TCS items had been at elevated temperatures and the foods stay overnight in the cold holding unit not moved from the walk-in in the morning. Hold cold TCS items at 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.
Observed multiple cold holding units without internal thermometers; provide internal thermometers in conspicuous locations in all cold holding units.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
On the floor next to the grease interceptor and below the deep fat fryers the floor is heavily soiled with grease and food debris the slicer of the deli slicer is encrusted with food debris the french fry cutter in the basement is encrusted in grease and food debris; clean and sanitize of soils.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
At the handwashing sink next to the double stack ovens observed washcloths stored in the basin and a food container stored on top of the basin blocking access; handwashing sinks should be accessible at all times and used only for handwashing.
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 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the prep sinks there is a direct connection to the waste water system; have a licensed plumber pull proper permits and install an air gap at the prep sink.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
In the basement there is clutter from owner's other closed restaurants preventing proper cleaning and observation; organize or discard clutter in the basement.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
In the kitchen on the floors of the cookline the grout lines for the tiles are low and allowing for water to accumulate and pool; regrout the floors.
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, May 7, 2026 · Original Source
Inspection
Oct 10, 2025
Report filed
3 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handlers observed without hair restraints. Provide hats or hairnets for all food handlers.
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.
Drain for beer tap at main bar without hose for drainage. Provide drain hose 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.
Official record from Boston Inspectional Services Department, Oct 10, 2025 · Original Source
Inspection
Mar 14, 2025
Passed
1 recorded violation
majorCode 590.003/3-501.15-PFFood temperature
Official wording
(A )Cooling Methods (Pf)
Inspector’s notes
Blanched french fries 80-90F in covered containers. Cooked in past hour. Lids removed and fries spread out. Cool foods completely to 40F before covered and storing.
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, Mar 14, 2025 · Original Source
Inspection
Mar 7, 2025
Failed
1 recorded violation
majorCode 590.003/3-501.15-PFFood temperature
Official wording
(A )Cooling Methods (Pf)
Inspector’s notes
Blanched french fries 80-90F in covered containers. Cooked in past hour. Lids removed and fries spread out. Cool foods completely to 40F before covered and storing.
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, Mar 7, 2025 · Original Source
Inspection
Sep 4, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 4, 2024 · Original Source
Inspection
Feb 12, 2024
Passed
4 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Oyster and mussel tags not stored with shellfish. Store tags with shellfish until sold then date tag and hold for 90 days. Holding tags with shellfish ensures effective trace back.
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.
Stewed chicken and chowder cooling in deep plastic containers at 135-145F. Cooked salmon in walk-in coveredin plastic container at 60F. Cooked quinoa in deep pan at 80F cooked in past hour rinse under water. Cool foods spread out in shallow pans. Do not store food covered until it is 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Prepped foods held in walk-in refrigerator without date marking. Date all prepped items- cooked pasta sauces soups cooked proteins- held over 24 hours.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Corner of main bar with spills and debris. Clean to avoid attracting pests.
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, Feb 12, 2024 · Original Source
Inspection
Feb 5, 2024
Failed
4 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Oyster and mussel tags not stored with shellfish. Store tags with shellfish until sold then date tag and hold for 90 days. Holding tags with shellfish ensures effective trace back.
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.
Stewed chicken and chowder cooling in deep plastic containers at 135-145F. Cooked salmon in walk-in coveredin plastic container at 60F. Cooked quinoa in deep pan at 80F cooked in past hour rinse under water. Cool foods spread out in shallow pans. Do not store food covered until it is 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Prepped foods held in walk-in refrigerator without date marking. Date all prepped items- cooked pasta sauces soups cooked proteins- held over 24 hours.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Corner of main bar with spills and debris. Clean to avoid attracting pests.
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.