Inspection
Aug 28, 2026
6 recorded violations
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible thermometer could be presented during the inspection for the high temperature warewashing machine; provide.
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.
More about food kept at an unsafe temperatureOfficial wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Observed at the high temperature warewashing machine the rinse gauge did not go above 130F the high temperature water booster is leaking large volumes of water and is not in working order according to the person in charge and a replacement hot water booster is due to be installed on 8-24-2026 the hot water booster started leaking water and not working properly at the end of the previous week according to the person in charge. Until the high temperature warewashing machine is repaired staff have been directed to use the three compartment sink to clean wash and sanitize wares that tested at 300ppm quats 120F.
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.
More about food kept at an unsafe temperatureOfficial wording
Handwashing Sinks-Location and Placement (Pf)
Inspector’s notes
There is an omlette and egg cooking station with no handwashing sink in the immediate area with the closest handwashing sink being through the kitchen doors or down through the dining area and through doors into a bar area; have a licensed plumber pull proper permits and install a handwashing sink at the omlette and egg cooking station area.
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.
More about handwashing problemsOfficial wording
System Maintained in Good Repair (C)
Inspector’s notes
Observed the pipes beneath the three compartment sink leaking when the sanitizer basin is filled with liquid; repair or repalce the pipes. Observed at the high temperature warewashing machine the PSI gauge remained at 30 PSI during the wash and rinse cycles and did not move; repair or replace the gauge or the machine to ensure water PSI is at recommended levels.
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.
More about building upkeep issuesOfficial wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed wall tiles damaged or missing in the area between the high temperature warewashing machine and the three compartment sink; repair or replace the tiles.
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.
More about building upkeep issuesOfficial wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed yellow hood inspection stickers expired in April and July of 2026 and a blue inspection sticker expired in July of 2026; have an approved cleaner perform service on the hoods and provide updated hood inspection stickers.
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Aug 28, 2026 · Original Source