Official record from Boston Inspectional Services Department, May 15, 2026 · Original Source
Inspection
May 8, 2026
Failed (extension granted)
4 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 supplies or procedures to clean up V&D events. Handout provided to PIC via email. 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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Walk in cooler is blowing air @ 74F when tested with a surface thermometer. Make all necessary repairs. Whole produce can stay in unit. TCS foods prepared and placed in unit upon delivery within the hour to be relocated to other reach in units on the premises. Indirect contact with ice also in use. Fish in unit temped at 34f to be relocated to alternative reach in units holding at below 41F. Repair walk in cooler with immediate effect. PIC placed emergency call. Spoke with PIC Parshya by phone.
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.
Evidence of mice activity with droppings noted along baseboards behind bar. Clean and sanitize all affected. Pest report from eco lab on site states open conditions. Follow recommendations of pest control company and correct all open conditions listed on report. Provide udpated IPM pest control report upon re inspection. Ensure pest control report states inside drop ceilings have been treated. Droppings still have not been cleaned up 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, May 8, 2026 · Original Source
Inspection
May 1, 2026
Hearing scheduled
6 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 supplies or procedures to clean up V&D events. Handout provided to PIC via email. 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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Walk in cooler is blowing air @ 74F when tested with a surface thermometer. Make all necessary repairs. Whole produce can stay in unit. TCS foods prepared and placed in unit upon delivery within the hour to be relocated to other reach in units on the premises. Indirect contact with ice also in use. Fish in unit temped at 34f to be relocated to alternative reach in units holding at below 41F. Repair walk in cooler with immediate effect. PIC placed emergency call. Spoke with PIC Parshya by phone.
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.
Water heater drain is slowly leaking onto floor in dish room. Properly plumb.
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.
Evidence of mice activity with droppings noted along baseboards behind bar. Clean and sanitize all affected. Pest report from eco lab on site states open conditions. Follow recommendations of pest control company and correct all open conditions listed on report. Provide udpated IPM pest control report upon re inspection. Ensure pest control report states inside drop ceilings have been treated. Droppings still have not been cleaned up 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.
Choke save certificate is expired. Provide current. 590.011Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
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, May 1, 2026 · Original Source
Inspection
Apr 29, 2026
Failed
6 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 supplies or procedures to clean up V&D events. Handout provided to PIC via email. 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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Walk in cooler is blowing air @ 74F when tested with a surface thermometer. Make all necessary repairs. Whole produce can stay in unit. TCS foods prepared and placed in unit upon delivery within the hour to be relocated to other reach in units on the premises. Indirect contact with ice also in use. Fish in unit temped at 34f to be relocated to alternative reach in units holding at below 41F. Repair walk in cooler with immediate effect. PIC placed emergency call. Spoke with PIC Parshya by phone.
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.
Water heater drain is slowly leaking onto floor in dish room. Properly plumb.
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.
Evidence of mice activity with droppings noted along baseboards behind bar. Clean and sanitize all affected. Pest report from eco lab on site states open conditions. Follow recommendations of pest control company and correct all open conditions listed on report. Provide udpated IPM pest control report upon re inspection. Ensure pest control report states inside drop ceilings have been treated. Eco lab is planning a mass overnight trapping. PIC to email report as soon as it becomes available.
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.
Choke save certificate is expired. Provide current. 590.011Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
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, Apr 29, 2026 · Original Source
Inspection
Nov 18, 2025
Passed
3 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean and sanitize all affected areas with water damage on multiple areas. Kitchen and Dining area.
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
Notes:Stagnant and excess water observed on the floor throughout the establishment from the drain backed up. 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.
Fire reported in establishment. Heavy water damage observed on the floor in multiple areas. Discontinue operations until all repairs are made. Plumbers report required to confirm all repairs.
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 18, 2025 · Original Source
Inspection
Nov 17, 2025
Voluntarily closed
3 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean and sanitize all affected areas with water damage on multiple areas. Kitchen and Dining area.
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
Notes:Stagnant and excess water observed on the floor throughout the establishment from the drain backed up. 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.
Fire reported in establishment. Heavy water damage observed on the floor in multiple areas. Discontinue operations until all repairs are made. Plumbers report required to confirm all repairs.
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 17, 2025 · Original Source
Inspection
Feb 21, 2025
Passed
13 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 procedures on site for vomit/diarrhea clean up. Procedures will be Emailed to the PIC (Vomit kit was provided during the inspection.)
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.
Provide a working internal thermometer in the large walk in 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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Multiple refrigeration units not operating.Ensure all refrigeration units are operating 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.
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
Clean all equipment/counters & shelving to remove soils/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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean the floors/walls/ceiling to remove dust/debris & soils throughout.
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.
Provide "hand wash only "signage at all designated handsinks.
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.
Replace all the burnt out light bulbs above the cook line.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove/discard all trash construction equipment & debris from throughout the establishment Storage room: Secure all CO2 tanks
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 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Clean the rest rooms to remove soils & 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.
Official record from Boston Inspectional Services Department, Feb 21, 2025 · Original Source
Inspection
Feb 20, 2025
Failed
13 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 procedures on site for vomit/diarrhea clean up. Procedures will be Emailed to the PIC (Vomit kit was provided during the inspection.)
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.
Provide a working internal thermometer in the large walk in 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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Multiple refrigeration units not operating.Ensure all refrigeration units are operating 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.
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
Clean all equipment/counters & shelving to remove soils/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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean the floors/walls/ceiling to remove dust/debris & soils throughout.
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.
Provide "hand wash only "signage at all designated handsinks.
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.
Replace all the burnt out light bulbs above the cook line.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove/discard all trash construction equipment & debris from throughout the establishment Storage room: Secure all CO2 tanks
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 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Clean the rest rooms to remove soils & 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.