Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
13 inspections
Inspection
May 28, 2026
Passed
3 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
AT the time of the re-inspeciton all foods in the side of the flip top cooler with termperatures ranging between 47-52FF. Address and ensure all TCS foods are being maintained at below 41F. All foods were removed at the time of the re-inspection and placed into the walk-in cooler operating below 41F.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
At the time of the re-inspection the front service flip top deli cooler with an elevated temperature (48F). Discontinue use unless the unit is able to maintain a temperature of below 41F. All foods were removed at the time of the re-inspection and placed into the walk-in cooler that was operating below 41F. All foods had just been stocked into the unit about a half hour prior as stated by management.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
At the time od the re-inspection there was still ice build-up on the back side of the walk-in freezer compressor. Defrost and 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.
Official record from Boston Inspectional Services Department, May 28, 2026 · Original Source
Inspection
May 22, 2026
Hearing scheduled
3 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
AT the time of the re-inspeciton all foods in the side of the flip top cooler with termperatures ranging between 47-52FF. Address and ensure all TCS foods are being maintained at below 41F. All foods were removed at the time of the re-inspection and placed into the walk-in cooler operating below 41F.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
At the time of the re-inspection the front service flip top deli cooler with an elevated temperature (48F). Discontinue use unless the unit is able to maintain a temperature of below 41F. All foods were removed at the time of the re-inspection and placed into the walk-in cooler that was operating below 41F. All foods had just been stocked into the unit about a half hour prior as stated by management.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
At the time od the re-inspection there was still ice build-up on the back side of the walk-in freezer compressor. Defrost and 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.
Official record from Boston Inspectional Services Department, May 22, 2026 · Original Source
Inspection
May 14, 2026
Failed
3 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
All foods in the side of the flip top cooler with termperatures ranging between 47-55F. Address and ensure all TCS foods are being maintained at below 41F. All foods were removed at the time of the inspection and placed into the walk-in cooler operating below 41F.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Front service flip top deli cooler with an elevated temperature (50F). Discontinue use unless the unit is able to maintain a temperature of below 41F. All foods were removed at the time of the inspection and placed into the walk-in cooler that was operating below 41F. All foods had just been stocked into the unit about a half hour prior as stated by management.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Excess frost build-up on the back side of the walk-in freezer compressor. Defrost and 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.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
As discussed please clean the lip inside the ice machine.
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.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
As discussed please clean the lip inside the ice machine.
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, Dec 26, 2025 · Original Source
Inspection
Jun 25, 2025
Passed
3 recorded violations
minorCode 590.004/4-602.11-CCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (C)
Inspector’s notes
Inside ice machine with visible soils. Empty ice. Wash/rinse/sanitize/air dry.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Walk in cooler floor with visible soils crumbs and soils under oven. 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.
Official record from Boston Inspectional Services Department, Jun 25, 2025 · Original Source
Inspection
Jun 17, 2025
Failed
3 recorded violations
minorCode 590.004/4-602.11-CCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (C)
Inspector’s notes
Inside ice machine with visible soils. Empty ice. Wash/rinse/sanitize/air dry.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Walk in cooler floor with visible soils crumbs and soils under oven. 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.
Official record from Boston Inspectional Services Department, Jun 17, 2025 · Original Source
Inspection
Feb 28, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Feb 28, 2025 · Original Source
Inspection
Aug 26, 2024
Passed
2 recorded violations
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
PIC will need to clean the interior of the ice machine. The inside lip is visibly soilded with some mold
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Hand sink at the front counter is draining slow. PIC has a call in to have repaired. PIC should not be dumping anythng in hand sinks. Please review with staff.
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, Aug 26, 2024 · Original Source
Inspection
Aug 19, 2024
Failed
2 recorded violations
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
PIC will need to clean the interior of the ice machine. The inside lip is visibly soilded with some mold
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Hand sink at the front counter is draining slow. PIC has a call in to have repaired. PIC should not be dumping anythng in hand sinks. Please review with staff.
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.
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Container holding green powder and brown powder observed without label bottles storing brown liquid observed with label. Provide label for identification.
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
Temperature of both and and cream cheese were elevated 46-47F. Corrective action was taking by the PIC. Food was placed back in the walking cooler.
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
Interior of cooler unit observed soiled ice holder observed soiled interior of hot chocolate dispenser observed soiled. Clean and sanitize.
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
Handsink in warewashing area and front counter both observed blocked. Maintain hand sink accessible to use. Correct on site by PIC
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.
Bathroom observed without hand cleaner. Poperly supply with hand cleaner powder or bar soap.
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 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Brooms dust pan and mop observed stored near the handskin. 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.
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Container holding green powder and brown powder observed without label bottles storing brown liquid observed with label. Provide label for identification.
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
Temperature of both and and cream cheese were elevated 46-47F. Corrective action was taking by the PIC. Food was placed back in the walking cooler.
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
Interior of cooler unit observed soiled ice holder observed soiled interior of hot chocolate dispenser observed soiled. Clean and sanitize.
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
Handsink in warewashing area and front counter both observed blocked. Maintain hand sink accessible to use. Correct on site by PIC
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.
Bathroom observed without hand cleaner. Poperly supply with hand cleaner powder or bar soap.
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 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Brooms dust pan and mop observed stored near the handskin. 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.