Eating & Drinking · Boston, MA
401a Centre St
Last inspected Mar 5, 2026 · View Map ↗ · Compare ↗
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Inspection
1 recorded violation
Food Storage Containers Identified with Common Name of Food (C)
Squeeze bottles filled with sauces/dressings have no labels. Provide.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Mar 5, 2026 · Original Source
Inspection
2 recorded violations
Nonfood-Contact Surfaces (C)
Clean the bottom shelves in the kitchen that have the peeling plastic covers.
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.
More about cleaning or sanitizing problemsSurface Characteristics-Indoor Areas (C)
Please patch the small hole in the ceiling above the cooking line.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Oct 15, 2025 · Original Source
Inspection
9 recorded violations
(A)-(P) Person-In-Charge-Duties (Pf)
PIC will need to review with staff not to block hand sinks and keep them stocke with soap and paper towels. Three bay sik will need to be set up properly to warewash equipment. All equipment in the restaurants needs to be working. Please have dishwasher repaired.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingIn-Use Utensils Between-Use Storage (C)
Please review with staff not to store tongs on oven door handle.
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesWiping Cloths Use Limitation (C)
PIC will need to set up a sanitizer bucket for wiping cloths to be stored in when not being used.
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.
More about cleaning or sanitizing problems(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cheese out on counter on cooking line 52F and flip top had small covered containers above the fill line and temperatures between 49F to 51F.All food need to be stored at or below 41F.
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.
More about food kept at an unsafe temperatureManual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
tA this time found staff washing equipment with soap and rinsing under water. No sanitiaer set up. All equipment needs to fit into three bay sink.
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyUsing a Handwashing Sink-Operation and Maintenance (Pf)
Both hand sinks in kitchen blocked with equipment. PIC removed items and will need to review with staff not to block sinks.
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.
More about handwashing problemsHandwashing Cleanser Availability (Pf)
No soap at one hand sinks in kitchen. PIC corrected and will need to review with staff to wash hands in hte hand sink and not three bay sink.
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.
More about handwashing problemsRepairing-Premises Structures Attachments and Fixtures-Methods (C)
I was told that dishwasher at front counter was not working have repaired. Three bay sink is available but not set up correct. Please review with staff to set up all three bay of the sink to warewash.
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.
More about building upkeep issuesNo wording provided in the official record.
PIC will need to take a on line class and get an Anti cholking certificate for the restaurant and train staff. Location has over 25 seats.
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, May 1, 2025 · Original Source
Inspection
9 recorded violations
(A)-(P) Person-In-Charge-Duties (Pf)
PIC will need to review with staff not to block hand sinks and keep them stocke with soap and paper towels. Three bay sik will need to be set up properly to warewash equipment. All equipment in the restaurants needs to be working. Please have dishwasher repaired.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingIn-Use Utensils Between-Use Storage (C)
Please review with staff not to store tongs on oven door handle.
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesWiping Cloths Use Limitation (C)
PIC will need to set up a sanitizer bucket for wiping cloths to be stored in when not being used.
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.
More about cleaning or sanitizing problems(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cheese out on counter on cooking line 52F and flip top had small covered containers above the fill line and temperatures between 49F to 51F.All food need to be stored at or below 41F.
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.
More about food kept at an unsafe temperatureManual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
tA this time found staff washing equipment with soap and rinsing under water. No sanitiaer set up. All equipment needs to fit into three bay sink.
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyUsing a Handwashing Sink-Operation and Maintenance (Pf)
Both hand sinks in kitchen blocked with equipment. PIC removed items and will need to review with staff not to block sinks.
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.
More about handwashing problemsHandwashing Cleanser Availability (Pf)
No soap at one hand sinks in kitchen. PIC corrected and will need to review with staff to wash hands in hte hand sink and not three bay sink.
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.
More about handwashing problemsRepairing-Premises Structures Attachments and Fixtures-Methods (C)
I was told that dishwasher at front counter was not working have repaired. Three bay sink is available but not set up correct. Please review with staff to set up all three bay of the sink to warewash.
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.
More about building upkeep issuesNo wording provided in the official record.
PIC will need to take a on line class and get an Anti cholking certificate for the restaurant and train staff. Location has over 25 seats.
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Apr 25, 2025 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
3 recorded violations
Nonfood-Contact Surfaces (C)
PIC will need to install a divider between drain board and prep table in kitchen.
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.
More about cleaning or sanitizing problemsTemperature Measuring Devices Manual and Mechanical Warewashing (Pf)
PIC will need to provide an irreversible measuring device for the high temp dishwasher.
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.
More about food kept at an unsafe temperatureNo wording provided in the official record.
PIC will need to provide a Anti-choking certificate and post with permit. Please train staff location has more than 25 seats.
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Aug 8, 2024 · Original Source
Inspection
3 recorded violations
Nonfood-Contact Surfaces (C)
PIC will need to install a divider between drain board and prep table in kitchen.
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.
More about cleaning or sanitizing problemsTemperature Measuring Devices Manual and Mechanical Warewashing (Pf)
PIC will need to provide an irreversible measuring device for the high temp dishwasher.
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.
More about food kept at an unsafe temperatureNo wording provided in the official record.
PIC will need to provide a Anti-choking certificate and post with permit. Please train staff location has more than 25 seats.
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Jul 19, 2024 · Original Source