minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Top of oven in kitchen area observed with 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink on production line observed with food debris. Ensure hand sink is only being used for hand washing.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Top of oven in kitchen area observed with 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink on production line observed with food debris. Ensure hand sink is only being used for hand washing.
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, Apr 10, 2026 · Original Source
Inspection
Mar 17, 2026
Passed
3 recorded violations
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Grease and soils under cookline equipment standing water and soils under three bay sink. Clean to remove. 12.12.25 The entire facility was observed to be in need of deep cleaning 12.18.25 Grease and debris remain present on the floor and wall some cleaning effort has been made. however further cleaning is required to bring the area into compliance .
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.
Rodent droppings observed in storage area in the basement. Provide a detailed pest control report from a licensed exterminator 12.11.25 Provide more frequent services for the extermination 12.18.25 Live Cockroach observed in prep area in the basement .
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed Cracked floor tiles in the front of flat hot holding line unit Repair PIC stated he will provide a timeframe for when the damaged floor tiles will be repaired 12/18/25 Manager is in process of obtaining a second quote for repair as the inital quote exceeded expected cost. PIC Provided the Prososal total
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, Mar 17, 2026 · Original Source
Inspection
Dec 18, 2025
Hearing scheduled
6 recorded violations
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Grease and soils under cookline equipment standing water and soils under three bay sink. Clean to remove. 12.12.25 The entire facility was observed to be in need of deep cleaning 12.18.25 Grease and debris remain present on the floor and wall some cleaning effort has been made. however further cleaning is required to bring the area into compliance .
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.
Hood Filters observed with grease build up. clean to remove 12.11.2025 Hood Filter still observed with grease build up.
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.
Manual Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
Low Temp dishmachine observed not operating properly. PIC to call for repair. On compliance visit PIC stated that a replacement new dish machine is arriving tomorrow 12.12.25 and will be instaleed upon delivery.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
12.11.25 clean the floor to remove stagnant water under three bay sink and under the hot holding unit
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.
Rodent droppings observed in storage area in the basement. Provide a detailed pest control report from a licensed exterminator 12.11.25 Provide more frequent services for the extermination 12.18.25 Live Cockroach observed in prep area in the basement .
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed Cracked floor tiles in the front of flat hot holding line unit Repair PIC stated he will provide a timeframe for when the damaged floor tiles will be repaired 12/18/25 Manager is in process of obtaining a second quote for repair as the inital quote exceeded expected cost. PIC Provided the Prososal total
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, Dec 18, 2025 · Original Source
Inspection
Dec 11, 2025
Hearing scheduled
16 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/ diarrhea 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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s notes
In walk-in and reach-in unit there are uncovered container with food items( tomato cucumber salad kale salad Grains. All foods must be covered to prevent contamination
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Mixed Green Kale tomato cucumber salad with elevated temp of 48F-49F. 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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hot holding unit Chicken breast 122F pork 122F Tofu 89F. Product discarded. Ensure all hot holding items are held 135F or above.
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Grease and soils under cookline equipment standing water and soils under three bay sink. Clean to remove. 12.12.25 The entire facility was observed to be in need of deep cleaning
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.
Hood Filters observed with grease build up. clean to remove 12.11.2025 Hood Filter still observed with grease build up.
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.
Manual Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
Low Temp dishmachine observed not operating properly. PIC to call for repair. On compliance visit PIC stated that a replacement new dish machine is arriving tomorrow 12.12.25 and will be instaleed upon delivery.
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
Knives in the knife block next to the grill area stored with dried encrusted food debris. Clean to remove soils Interior of double door fridge observed soiled interior of dish machine observed with debris accumulation and in need of deliming Interior of handsink observed soiled
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
12.11.25 clean the floor to remove stagnant water under three bay sink and under the hot holding unit
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.
Rodent droppings observed in storage area in the basement. Provide a detailed pest control report from a licensed exterminator 12.11.25 Provide more frequent services for the extermination
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed Cracked floor tiles in the front of flat hot holding line unit Repair PIC stated he will provide a timeframe for when the damaged floor tiles will be repaired
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, Dec 11, 2025 · Original Source
Inspection
Dec 4, 2025
Failed
16 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/ diarrhea 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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s notes
In walk-in and reach-in unit there are uncovered container with food items( tomato cucumber salad kale salad Grains. All foods must be covered to prevent contamination
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Mixed Green Kale tomato cucumber salad with elevated temp of 48F-49F. 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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hot holding unit Chicken breast 122F pork 122F Tofu 89F. Product discarded. Ensure all hot holding items are held 135F or above.
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Grease and soils under cookline equipment standing water and soils under three bay sink. 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.
Hood Filters observed with grease build up. clean to remove
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.
Manual Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
Low Temp dishmachine observed not operating properly. PIC to call for repair.
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
Knives in the knife block next to the grill area stored with dried encrusted food debris. Clean to remove soils Interior of double door fridge observed soiled interior of dish machine observed with debris accumulation and in need of deliming Interior of handsink observed soiled
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor observed with strong odor smell in the warewashing room . Clean the floor to remove stagnant water
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.
Rodent droppings observed in storage area in the basement. Provide a detailed pest control report from a licensed exterminator
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed Cracked floor tiles in the front of flat hot holding line unit Repair
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hot holding unit in catering area not plugged in resulting in low temperatues for multiple hot held foods. Chicken breast 100F pork 101F. Product discarded. Ensure all hot holding items are held 135F or above.
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
Chocolate chip cookie at counter grab and go observed without label. Corrected on site.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Warewash hand sink observed with pan over sink. Ensure hand sink is not blocked.
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.
Floor and Wall Junctures Coved and Enclosed or Sealed (C)
Inspector’s notes
Hole in ceiling resulting in leaking water from ceiling. Water observed leaking into container in dining room. Repair as necessary.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Soiled traps observed in utility room. Remove as necessary.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hot holding unit in catering area not plugged in resulting in low temperatues for multiple hot held foods. Chicken breast 100F pork 101F. Product discarded. Ensure all hot holding items are held 135F or above.
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
Chocolate chip cookie at counter grab and go observed without label. Corrected on site.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Warewash hand sink observed with pan over sink. Ensure hand sink is not blocked.
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.
Floor and Wall Junctures Coved and Enclosed or Sealed (C)
Inspector’s notes
Hole in ceiling resulting in leaking water from ceiling. Water observed leaking into container in dining room. Repair as necessary.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Soiled traps observed in utility room. Remove as necessary.
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 8, 2025 · Original Source
Inspection
Jan 24, 2025
Passed
1 recorded violation
majorCode 590.008/8-103.11-PFOther
Official wording
Documentation of Proposed Variance and Justification (Pf)
Inspector’s notes
TPHC being followed correctly during time of inspection. Additional SOP have been submitted for approval to Health Division office. Awaiting approval from Health Division.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Documentation of Proposed Variance and Justification (Pf)
Inspector’s notes
TPHC being followed correctly during time of inspection. Additional SOP have been submitted for approval to Health Division office. Awaiting approval from Health Division.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Salads @ 64f ensure proper cold hold of 41f or below Prepped foods in basement area sitting out at 70f not under proper refrigeration
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
Chicken on hot line @ 112f ensure proper hot hold of 135f or above
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Exterior of ovens with soils 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Salads @ 64f ensure proper cold hold of 41f or below Prepped foods in basement area sitting out at 70f not under proper refrigeration
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
Chicken on hot line @ 112f ensure proper hot hold of 135f or above
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Exterior of ovens with soils 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.