Eating & Drinking · Boston, MA
50 Dalton St
Last inspected Aug 22, 2025 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
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Inspection
1 recorded violation
Surface Characteristics-Indoor Areas (C)
Repair the damaged diamond plate floor inside the walkin unit.
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, Aug 22, 2025 · Original Source
Inspection
10 recorded violations
Ventilation Hood Systems Filters (C)
Hood filters above the char broiler observed with soils.Clean to remove soils.
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 issuesGood Repair and Proper Adjustment-Equipment (C)
Repair the broken ice machine door.
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 issuesNonfood Contact Surfaces (C)
Clean the interior of the handsink to remove debris. Clean the interiors of the fry cabinets to remove grease build up.
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)
Repair the damaged diamond plate floor inside the walkin unit.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingHand Drying Provision (Pf)
Provide paper towels at the dish room handsink.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingControlling Pests (Pf)
There were a large amount of drain flies observed at the mop closet.Provide a full pest report upon re-inspection.
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 insectsMaintaining Premises Unnecessary Items and Litter (C)
Secure all CO2 tanks
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 issuesCleaning Floors Dustless Methods (C)
Clean the excess water from the dish room floor.
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 problemsCommon Name-Working Containers (Pf)
Provide labels on all chemical spray bottles
An issue that does not fit the common categories. Check the official wording for details.
More about other findingNo wording provided in the official record.
Provide a current choke safe & allergen awareness certificates from a full time employee.
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 25, 2025 · Original Source
Inspection
10 recorded violations
Ventilation Hood Systems Filters (C)
Hood filters above the char broiler observed with soils.Clean to remove soils.
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 issuesGood Repair and Proper Adjustment-Equipment (C)
Repair the broken ice machine door.
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 issuesNonfood Contact Surfaces (C)
Clean the interior of the handsink to remove debris. Clean the interiors of the fry cabinets to remove grease build up.
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)
Repair the large hole in the wall (old ice cream machine location) Repair the damaged diamond plate floor inside the walkin unit.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingHand Drying Provision (Pf)
Provide paper towels at the dish room handsink.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingControlling Pests (Pf)
There were a large amount of drain flies observed at the mop closet.Provide a full pest report upon re-inspection.
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 insectsMaintaining Premises Unnecessary Items and Litter (C)
Secure all CO2 tanks
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 issuesCleaning Floors Dustless Methods (C)
Clean the excess water from the dish room floor.
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 problemsCommon Name-Working Containers (Pf)
Provide labels on all chemical spray bottles
An issue that does not fit the common categories. Check the official wording for details.
More about other findingNo wording provided in the official record.
Provide a current choke safe & allergen awareness certificates from a full time employee.
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 17, 2025 · Original Source
Inspection
1 recorded violation
Backflow Prevention Air Gap (P)
Provide an air gap at the 2 bay prep sink. Upon re-inspection The PIC has submitted a letter from the plumbing company stating that it can not be done. PIC will apply for a variance
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Boston Inspectional Services Department, Aug 1, 2024 · Original Source
Inspection
6 recorded violations
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cole slaw reading 53F held overnight per PIC.Discarded Maintain cold holding 41F or below.
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 temperatureSurface Characteristics-Indoor Areas (C)
Wall outside of the shell stock walk in observed damaged.Repair
An issue that does not fit the common categories. Check the official wording for details.
More about other findingGood Repair and Proper Adjustment-Equipment (C)
Interior of the 2 drawer unit appears to be frozen unit not holding 41F or below.Repair
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 issuesBackflow Prevention Air Gap (P)
Provide an air gap at the 2 bay prep sink. Upon re-inspection The PIC has submitted a letter from the plumbing company stating that it can not be done. PIC will apply for a variance
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsIntensity-Lighting (C)
Light bulb not operating above the char broiler.Replace bulb.
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 issuesRepairing-Premises Structures Attachments and Fixtures-Methods (C)
Repair the damaged door sweep at the front door
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, Jun 17, 2024 · Original Source
Inspection
6 recorded violations
Surface Characteristics-Indoor Areas (C)
Wall outside of the shell stock walk in observed damaged.Repair
An issue that does not fit the common categories. Check the official wording for details.
More about other findingRepairing-Premises Structures Attachments and Fixtures-Methods (C)
Repair the damaged door sweep at the front door
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 issues(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cole slaw reading 53F held overnight per PIC.Discarded Maintain cold holding 41F or below.
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 temperatureGood Repair and Proper Adjustment-Equipment (C)
Interior of the 2 drawer unit appears to be frozen unit not holding 41F or below.Repair
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 issuesBackflow Prevention Air Gap (P)
Provide an air gap at the 2 bay prep sink.
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsIntensity-Lighting (C)
Light bulb not operating above the char broiler.Replace bulb.
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, Jun 7, 2024 · Original Source
Inspection
8 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Multiple containers of uncovered food product on production line. Cover to prevent potential contamination.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage Containers Identified with Common Name of Food (C)
Bulk bins do not have labels. Provide.
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)
Plastic cups being used to dispense product. Discontinue.
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 issuesFood Storage-Preventing Contamination from the Premises (C)
Items stored on ground in freezer. Elevate to prevent potential contamination.
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) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Multiple ice machines obsevred with soils. Meat slicer observed with food debris. Clean to remove all soils.
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 problemsNonfood Contact Surfaces (C)
Freezer floor is soiled. Area behind oyster bar has soiled floor and cove tiles. Clean to remove.
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 problemsUsing a Handwashing Sink-Operation and Maintenance (Pf)
Multiple buckets inside warewash hand sink. Person in charge corrected.
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 problemsControlling Pests (Pf)
Multiple immature flies in bar area. Clean and sanitize area. Provide updated pest reports.
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, Nov 22, 2023 · Original Source
Inspection
8 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Multiple containers of uncovered food product on production line. Cover to prevent potential contamination.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage Containers Identified with Common Name of Food (C)
Bulk bins do not have labels. Provide.
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)
Plastic cups being used to dispense product. Discontinue.
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 issuesFood Storage-Preventing Contamination from the Premises (C)
Items stored on ground in freezer. Elevate to prevent potential contamination.
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) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Multiple ice machines obsevred with soils. Meat slicer observed with food debris. Clean to remove all soils.
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 problemsNonfood Contact Surfaces (C)
Freezer floor is soiled. Area behind oyster bar has soiled floor and cove tiles. Clean to remove.
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 problemsUsing a Handwashing Sink-Operation and Maintenance (Pf)
Multiple buckets inside warewash hand sink. Person in charge corrected.
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 problemsControlling Pests (Pf)
Multiple immature flies in bar area. Clean and sanitize area. Provide updated pest reports.
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, Nov 15, 2023 · Original Source