Eating & Drinking w/ Take Out · Boston, MA
283 Huntington Av
Last inspected Feb 9, 2026 · View Map ↗ · Compare ↗
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Inspection
1 recorded violation
Capacity-Quantity and Availability (Pf)
Establishment has no hot water heater as new unit has failed. Make all necessary repairs. Call when ready.
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, Feb 9, 2026 · Original Source
Inspection
1 recorded violation
Capacity-Quantity and Availability (Pf)
Establishment has no hot water heater as new unit has failed. Make all necessary repairs. Call when ready.
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, Feb 6, 2026 · Original Source
Inspection
2 recorded violations
Cooling Heating and Holding Capacities-Equipment (Pf)
The walk in cooler is 90F. No TCS foods being stored inside the unit at this time two supplemental reach in coolers holding at below 41F have been provided. Make all necessary repairs.
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 temperatureMaintaining Premises Unnecessary Items and Litter (C)
Oven labeled "do not use" in back area. Remove equipment not in use or no longer needed.
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 record from Boston Inspectional Services Department, Jan 13, 2026 · Original Source
Inspection
2 recorded violations
Cooling Heating and Holding Capacities-Equipment (Pf)
The walk in cooler is 90F. No TCS foods being stored inside the unit at this time two supplemental reach in coolers holding at below 41F have been provided. Make all necessary repairs.
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 temperatureMaintaining Premises Unnecessary Items and Litter (C)
Oven labeled "do not use" in back area. Remove equipment not in use or no longer needed.
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 record from Boston Inspectional Services Department, Jan 6, 2026 · Original Source
Inspection
5 recorded violations
Food Labels (C)
Provide Properly date mark to chocolate powder macha powder and everthing bagel.
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.
More about food source, dating, or labeling problemsNonfood Contact Surfaces (C)
walk-in fridge resurface rusted shelving clean floor area under around all the shelving to remove soils and debris regrount the floor in the kitchen remove all cardbord from the floor between the walk-in fridge clean inside the white cabinet and under the oven to remove debris/ employee locker clean inside/ provide properly storage for chemicals clean exterior of ice machine to remove build up dust Hand sink next to the oven oberved leaking water/ replace and clean under the hand sink to remove debris
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 problemsWalls and Ceilings Attachments (C)
Please provide Details IPM report from license extreminator include false/ceiling clean walls under the the 3 bay sink to remove debris clean walls begind the beverage machine to remove syrup
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 issuesLight Bulbs Protective Shielding (C)
Storage room light not properly shielded/ replace/repair light shield in celing above / provide
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 issuesControlling Pests (C)
During The inspections I observed one small roach in mop sink. and one dead roach under the beverage machine. Clean to remove provide a details licensed extreminator's report
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.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Jul 24, 2025 · Original Source
Inspection
5 recorded violations
Food Labels (C)
Provide Properly date mark to chocolate powder macha powder and everthing bagel.
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.
More about food source, dating, or labeling problemsNonfood Contact Surfaces (C)
walk-in fridge resurface rusted shelving clean floor area under around all the shelving to remove soils and debris regrount the floor in the kitchen remove all cardbord from the floor between the walk-in fridge clean inside the white cabinet and under the oven to remove debris/ employee locker clean inside/ provide properly storage for chemicals clean exterior of ice machine to remove build up dust Hand sink next to the oven oberved leaking water/ replace and clean under the hand sink to remove debris
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 problemsWalls and Ceilings Attachments (C)
Please provide Details IPM report from license extreminator include false/ceiling clean walls under the the 3 bay sink to remove debris clean walls begind the beverage machine to remove syrup
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 issuesLight Bulbs Protective Shielding (C)
Storage room light not properly shielded/ replace/repair light shield in celing above / provide
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 issuesControlling Pests (C)
During The inspections I observed one small roach in mop sink. and one dead roach under the beverage machine. Clean to remove provide a details licensed extreminator's report
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.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Jul 17, 2025 · Original Source
Inspection
1 recorded violation
Surface Characteristics-Indoor Areas (C)
The wall under the mop sink is damaged(cracked & missing tiles with hole).Repair PIC stating repair is scheduled
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, Jan 15, 2025 · Original Source
Inspection
1 recorded violation
Surface Characteristics-Indoor Areas (C)
The wall under the mop sink is damaged(cracked & missing tiles with hole).Repair PIC stating repair is scheduled
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, Jan 8, 2025 · Original Source
Inspection
2 recorded violations
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Sandwich prep unit - Not working. Has been put out of service
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 temperatureRepairing-Premises Structures Attachments and Fixtures-Methods (C)
Ceiling tiles in prep area not smooth durable non absorbant and easily cleanable
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 record from Boston Inspectional Services Department, Nov 12, 2024 · Original Source
Inspection
5 recorded violations
Floors Walls and Ceilings-Cleanability (C)
Soils on ceiling fixtures - prep/ware washing/serving line
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 problemsClean-up of Vomiting and Diarrheal Events (Pf)
Reviewed the contents of the kit with PIC - Kit not complete Reviewed written procedures with PIC at this inspection and previous inspection
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) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Sandwich prep unit - Not working. Has been put out of service
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 temperature(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Ice bucket not propely stored and has scoop and food container inside
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 issuesRepairing-Premises Structures Attachments and Fixtures-Methods (C)
Ceiling tiles in prep area not smooth durable non absorbant and easily cleanable
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 record from Boston Inspectional Services Department, Sep 26, 2024 · Original Source
Inspection
5 recorded violations
Clean-up of Vomiting and Diarrheal Events (Pf)
Reviewed the contents of the kit with PIC - Kit not complete Reviewed written procedures with PIC at this inspection and previous inspection
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) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Sandwich prep unit - Not working. Has been put out of service
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 temperature(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Ice bucket not propely stored and has scoop and food container inside
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 issuesFloors Walls and Ceilings-Cleanability (C)
Soils on ceiling fixtures - prep/ware washing/serving line
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 problemsRepairing-Premises Structures Attachments and Fixtures-Methods (C)
Ceiling tiles in prep area not smooth durable non absorbant and easily cleanable
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 record from Boston Inspectional Services Department, Sep 12, 2024 · Original Source
Inspection
11 recorded violations
No wording provided in the official record.
No proof that the certified food protection manager is certified in allergen awareness
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection finding(A)-(P) Person-In-Charge-Duties (Pf)
Employees do not know the employee illness policy
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)
Spoons stored in sanitizer at coffee station
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 issuesCutting Surfaces (C)
Worn cutting board on sandwich prep unit
An issue that does not fit the common categories. Check the official wording for details.
More about other findingToilet Rooms Enclosed (C)
Bathroom door not self closing
An issue that does not fit the common categories. Check the official wording for details.
More about other findingClean-up of Vomiting and Diarrheal Events (Pf)
No written procedures Kit not complete
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 problemsAssignment (Pf)
No PIC at time of inspection Employee contacted the senior manager and they arrived during inspection
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesMiscellaneous Sources of Contamination (C)
Paper towel dispenser over drain boards
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.
More about food not protected from contamination(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Ice buckets not properly stored
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 issuesFloors Walls and Ceilings-Cleanability (C)
Built up dust on fan cover in walk in unit
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 problemsRepairing-Premises Structures Attachments and Fixtures-Methods (C)
Broken floor tiles in walk in refrigeration unit and outside of walk in unit Rusted floor in second walk in refrigeration unit
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 record from Boston Inspectional Services Department, May 28, 2024 · Original Source
Inspection
11 recorded violations
No wording provided in the official record.
No proof that the certified food protection manager is certified in allergen awareness
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingCutting Surfaces (C)
Worn cutting board on sandwich prep unit
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Ice buckets not properly stored
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 issuesFloors Walls and Ceilings-Cleanability (C)
Built up dust on fan cover in walk in unit
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 problemsRepairing-Premises Structures Attachments and Fixtures-Methods (C)
Front door - Gap between bottom of door and floor Broken floor tiles in walk in refrigeration unit and outside of walk in unit Rusted floor in second walk in refrigeration unit Ceiling tiles in employee bathroom in disrepair
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 issuesClean-up of Vomiting and Diarrheal Events (Pf)
No written procedures Kit not complete
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 problemsAssignment (Pf)
No PIC at time of inspection Employee contacted the senior manager and they arrived during inspection
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issues(A)-(P) Person-In-Charge-Duties (Pf)
Employees do not know the employee illness policy
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)
Spoons stored in sanitizer at coffee station
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 issuesMiscellaneous Sources of Contamination (C)
Paper towel dispenser over drain boards
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.
More about food not protected from contaminationToilet Rooms Enclosed (C)
Bathroom door not self closing
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, May 20, 2024 · Original Source