ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Inspection
May 29, 2026
Report filed
2 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Abandoned grease trap in floor. Remove. New grease trap in place.
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.
Numerous small flies seen in bar areas as noted on pest report dated 3/19/26 from Braman. Provide updated pest report for treatment of fruit flies.
In plain English
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.
Official record from Boston Inspectional Services Department, May 29, 2026 · Original Source
Inspection
Mar 24, 2026
Failed (extension granted)
11 recorded violations
majorCode 590.003/3-401.14-PFFood temperature
Official wording
Non-Continuous Cooking of Raw Animal Foods (Pf)
Inspector’s notes
Establishment is par cooking chicken. Draft procedures and email them to isdhealth@boston.gov for this process as required.
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 590.004/4-602.11-CCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (C)
Inspector’s notes
Clean and sanitize inside ice machines.
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
Ceiling tiles heavily soiled in back area of kitchen. Floors with soils and debris under and around ice machines bar floors with soils and debris. 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.
One of two handsink at bar is inoperable. Repair. Abandoned grease trap. Remove.
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.
Right hand side of kitchen very dimly lit. Install adequate lighting.
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.
Numerous small flies seen in bar areas as noted on pest report dated 3/19/26 from Braman. Provide updated pest report for treatment of fruit flies.
In plain English
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Several pieces of equipment out of use left over from former Summer Shack. Remove.
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, Mar 24, 2026 · Original Source
Inspection
Mar 12, 2026
Failed
11 recorded violations
majorCode 590.003/3-401.14-PFFood temperature
Official wording
Non-Continuous Cooking of Raw Animal Foods (Pf)
Inspector’s notes
Establishment is par cooking chicken. Draft procedures and email them to isdhealth@boston.gov for this process as required.
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 590.004/4-602.11-CCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (C)
Inspector’s notes
Clean and sanitize inside ice machines.
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
Ceiling tiles heavily soiled in back area of kitchen. Floors with soils and debris under and around ice machines bar floors with soils and debris. 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.
One of two handsink at bar is inoperable. Repair. Abandoned grease trap. Remove.
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.
Right hand side of kitchen very dimly lit. Install adequate lighting.
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.
Numerous small flies seen in bar areas wait station near ice machines. Provide updated pest control report upon re inspection.
In plain English
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Several pieces of equipment out of use left over from former Summer Shack. Remove.
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, Mar 12, 2026 · Original Source
Inspection
Sep 8, 2025
Passed
6 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
Several items at the taco station open top unit reading 48-50F for approx 30-40min per PIC.Maintain cold holding temp of 41F or below. PIC removing to cool/hold 41F or below Unit to be serviced
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.
Provide a working internal thermometer in the taco station open top unit.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove any unused equipment from the storage location.
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the floors under/around the ice machine to remove debris/soils
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, Sep 8, 2025 · Original Source
Inspection
Aug 28, 2025
Failed
6 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
Several items at the taco station open top unit reading 48-50F for approx 30-40min per PIC.Maintain cold holding temp of 41F or below. PIC removing to cool/hold 41F or below Unit to be serviced
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.
Provide a working internal thermometer in the taco station open top unit.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove any unused equipment from the storage location.
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the floors under/around the ice machine to remove debris/soils
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.