minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Shelving in back kitchen with heavy buildup- Clean
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
Equipment in the handsink at the cookline- Corrected on site
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Shelving in back kitchen with heavy buildup- Clean
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
Equipment in the handsink at the cookline- Corrected on site
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.
Official record from Boston Inspectional Services Department, Aug 18, 2026 · Original Source
Inspection
May 12, 2026
Passed
1 recorded violation
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sink was observed improperly plumbing using PVC piping. Provide air gap on prep sink accordance with local pumbing and health code 2.25.26 Licensed Plumber Tony De las Paz has provided a proposal to complete the work on the prep sink and will require approximately two weeks for completion. All Other violations were corrected
In plain English
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.
Official record from Boston Inspectional Services Department, May 12, 2026 · Original Source
Inspection
Mar 16, 2026
Failed (extension granted)
1 recorded violation
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sink was observed improperly plumbing using PVC piping. Provide air gap on prep sink accordance with local pumbing and health code 2.25.26 Licensed Plumber Tony De las Paz has provided a proposal to complete the work on the prep sink and will require approximately two weeks for completion. All Other violations were corrected
In plain English
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Multiples boxes with chicken observed stored on the floor in kitchen prep area in front of the prep sink. stored all food items 6 inch of the floor to prevent contamination
In plain English
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Fried pork 102F Fried Fish 112F Plantain 102F stored in the display unit. PIC to train staff on monitoring temperature
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
PIC unable to provide accurate test strips to measure sanitizer concentration. Provide acurate test strips according to the sanitizer establlishment uses.Inspector test strip was used to measure sanitizer concentration.
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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
The three compartment sink and green bucket was not supplied with any approved sanitizer at the time of insepection. Provide Sanitizer to 3 bay sink and in the bucket at the cooking line
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 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sink was observed improperly plumbing using PVC piping. Provide air gap on prep sink accordance with local pumbing and health code 2.25.26 Licensed Plumber Tony De las Paz has provided a proposal to complete the work on the prep sink and will require approximately two weeks for completion. All Other violations were corrected
In plain English
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Kitchen main handsink observed blocked by cooking pot . Discontinue and maintain accessible at all time to prevent contamination by hands. (corrected on site)
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor throughout the facility observed in need of cleaning from grease spills and loose 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.
Official record from Boston Inspectional Services Department, Feb 25, 2026 · Original Source
Inspection
Feb 18, 2026
Failed
9 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Multiples boxes with chicken observed stored on the floor in kitchen prep area in front of the prep sink. stored all food items 6 inch of the floor to prevent contamination
In plain English
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Fried pork 102F Fried Fish 112F Plantain 102F stored in the display unit. PIC to train staff on monitoring temperature
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
PIC unable to provide accurate test strips to measure sanitizer concentration. Provide acurate test strips according to the sanitizer establlishment uses.Inspector test strip was used to measure sanitizer concentration.
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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
The three compartment sink and green bucket was not supplied with any approved sanitizer at the time of insepection. Provide Sanitizer to 3 bay sink and in the bucket at the cooking line
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 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sink was observed improperly plumbing using PVC piping. Provide air gap on prep sink accordance with local pumbing and health code
In plain English
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Kitchen main handsink observed blocked by cooking pot . Discontinue and maintain accessible at all time to prevent contamination by hands. (corrected on site)
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor throughout the facility observed in need of cleaning from grease spills and loose 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.
Official record from Boston Inspectional Services Department, Feb 18, 2026 · Original Source
Inspection
Jun 20, 2025
Passed
26 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
At the time of inspection the staff on site were unable to answer question pertaining to temperature control or any managerial controls. . CFPM to train staff on procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
PIC to provide active managerial control and train staff on violations noted on the inspection report. After reviewing IPM reprort PIC not addressing IPM report deficiency . *****Establishment must designate a knowledgeable PIC and be present to oversee day to day operations to ensure the food establishment is operating in compliance with the food code at all hours of operation
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Oil in 2 fryolator observed heavily discolored. Change more often
In plain English
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Box of food items observed stored on the floor in the kitchen area and inside walking freezer. Discontinue / elevate
In plain English
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.
Sliced tomato 47F stored in open chest unit. Per PIC tomato was sliced not too long ago. Sliced tomato was placed back in the walk in unit at 36F to cool down..
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Fried steak at 126F stored in the display unit. PIC to train staff on monitoring temperature.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous container and buckets of food observed stored in different cold holding unit observed without date marking. Provide made/discard date before storing. Per PIC products were made today 6.18.25 and some the night before 6.17.25.
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Multiple single containers of dessert stored in the coca cola refrigerator unit observed with lables. Provide lables / allergen info
In plain English
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.
Refrigerator unit walkin unit and hot holding display unit observed without a conspiciuous thermometer. Provide thermometer to all cold and hot holding unit observed without a visible thermometer.
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.
Warewashing Equipment Determining Chemical Sanitizer Concentration (Pf)
Inspector’s notes
PIC unable to provide accurate test strips to measure sanitizer concentration. Provide acurate test strips according to the sanitizer establlishment uses. Inspector test strip was used to measure sanitizer concentration.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
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
Establishment observed in need of deep cleaning multiple food contact surfaces observed heavily soiled by visible food spills and dry food encrusted (interior exterior refrigerator unit shelvings throughout the facility interior and exterior of prep sink hot holding display unit interior walking unit etc...)
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
Kitchen main handsink observed blocked by dishes and food residue smoothie prep area handsink observed used as a dump sink. Discontinue and maintain accessible at all time to prevent contamination by hands. (corrected on site)
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Prep sink to wash produce fruits and vegetabes observed without backflow preventer. Install
In plain English
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor throughout the facility observed in need of deep cleaning from grease build up grease spills and loose 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.
4 live cockroaches observed under the smooth shelvings inside 2 door cabinet located under hot holding display unit on the floor around the prepsink and prep table 2 live cockroaches and 3 live nymphs observed aorund and behind 3 bay sink backwash. Multiple flies observed under smoothie station table and shelvings. Provide detailed IPM report from a licensed exterminator report to : Inca.Prince@ Boston.Gov Mice droppings observed on the floor and shelvings in the sandwich prep area. Clean and sanitize to remove. *** Daily visit and report from licensed exterminator recommended until issue is resolved.
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.
Sanitizer at the 3 bay sink / buckets observed reading over 500ppm quatz. Use according to law.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Official record from Boston Inspectional Services Department, Jun 20, 2025 · Original Source
Inspection
Jun 18, 2025
Voluntarily closed
26 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
At the time of inspection the staff on site were unable to answer question pertaining to temperature control or any managerial controls. . CFPM to train staff on procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
PIC to provide active managerial control and train staff on violations noted on the inspection report. After reviewing IPM reprort PIC not addressing IPM report deficiency . *****Establishment must designate a knowledgeable PIC and be present to oversee day to day operations to ensure the food establishment is operating in compliance with the food code at all hours of operation
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Oil in 2 fryolator observed heavily discolored. Change more often
In plain English
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Box of food items observed stored on the floor in the kitchen area and inside walking freezer. Discontinue / elevate
In plain English
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.
Sliced tomato 47F stored in open chest unit. Per PIC tomato was sliced not too long ago. Sliced tomato was placed back in the walk in unit at 36F to cool down..
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Fried steak at 126F stored in the display unit. PIC to train staff on monitoring temperature.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous container and buckets of food observed stored in different cold holding unit observed without date marking. Provide made/discard date before storing. Per PIC products were made today 6.18.25 and some the night before 6.17.25.
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Multiple single containers of dessert stored in the coca cola refrigerator unit observed with lables. Provide lables / allergen info
In plain English
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.
Refrigerator unit walkin unit and hot holding display unit observed without a conspiciuous thermometer. Provide thermometer to all cold and hot holding unit observed without a visible thermometer.
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.
Warewashing Equipment Determining Chemical Sanitizer Concentration (Pf)
Inspector’s notes
PIC unable to provide accurate test strips to measure sanitizer concentration. Provide acurate test strips according to the sanitizer establlishment uses. Inspector test strip was used to measure sanitizer concentration.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
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
Establishment observed in need of deep cleaning multiple food contact surfaces observed heavily soiled by visible food spills and dry food encrusted (interior exterior refrigerator unit shelvings throughout the facility interior and exterior of prep sink hot holding display unit interior walking unit etc...)
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
Kitchen main handsink observed blocked by dishes and food residue smoothie prep area handsink observed used as a dump sink. Discontinue and maintain accessible at all time to prevent contamination by hands. (corrected on site)
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Prep sink to wash produce fruits and vegetabes observed without backflow preventer. Install
In plain English
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor throughout the facility observed in need of deep cleaning from grease build up grease spills and loose 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.
4 live cockroaches observed under the smooth shelvings inside 2 door cabinet located under hot holding display unit on the floor around the prepsink and prep table 2 live cockroaches and 3 live nymphs observed aorund and behind 3 bay sink backwash. Multiple flies observed under smoothie station table and shelvings. Provide detailed IPM report from a licensed exterminator report to : Inca.Prince@ Boston.Gov Mice droppings observed on the floor and shelvings in the sandwich prep area. Clean and sanitize to remove. *** Daily visit and report from licensed exterminator recommended until issue is resolved.
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.
Sanitizer at the 3 bay sink / buckets observed reading over 500ppm quatz. Use according to law.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Official record from Boston Inspectional Services Department, Apr 2, 2025 · Original Source
Inspection
Mar 25, 2025
Failed (extension granted)
7 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths being left out on counter tops. Discontinue and provide a proper sanitizing solution.
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.
Excess moisture observed dripping onto bottled beverages in the back storage room. Address and ensure all beverages are being stored in a clean and protected manner.
In plain English
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.
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Portion of wooden wall in the back storage room appears to have shifted and is not securely fastened. Address re-attach and make any necessary repairs.
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
Exterior of the bulk food bins located in the walk-in cooler visibly soiled and with food debris. Clean to remove. Walls of the walk-in cooler visibly soiled and with food spills. Clean to remove. Floor of the outside storage bin with food spills. 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.
Single use to go containers observed being stored under drainage pipe of the hand sink in the front service area. Discontinue and store all to go containers in a clean and protected manner.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Open bags of poison observed in the back storage bin and main kitchen. Address and provide proper pest management.
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, Mar 25, 2025 · Original Source
Inspection
Mar 17, 2025
Failed
7 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths being left out on counter tops. Discontinue and provide a proper sanitizing solution.
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.
Excess moisture observed dripping onto bottled beverages in the back storage room. Address and ensure all beverages are being stored in a clean and protected manner.
In plain English
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.
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Portion of wooden wall in the back storage room appears to have shifted and is not securely fastened. Address re-attach and make any necessary repairs.
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
Exterior of the bulk food bins located in the walk-in cooler visibly soiled and with food debris. Clean to remove. Walls of the walk-in cooler visibly soiled and with food spills. Clean to remove. Floor of the outside storage bin with food spills. 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.
Single use to go containers observed being stored under drainage pipe of the hand sink in the front service area. Discontinue and store all to go containers in a clean and protected manner.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Open bags of poison observed in the back storage bin and main kitchen. Address and provide proper pest management.
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, Mar 17, 2025 · Original Source
Inspection
Nov 25, 2024
Passed
6 recorded violations
minorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Containers of cooked foods inside or the walk-in cooler mislabeled adn with incorrect dates. Address and ensure staff are providing proper date marking on all containers of food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked meat Pastelitos in the front service hot holding unit at 111F. Discontinue and ensure all TCS foods are being maintained at 135F and above. Pastelitos to be reheated to 165F to ensure no bacterial growth.
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
Compressor to the walk-in cooler does not appear to be operating properly. Address and make any necessary repairs. Discontinue use unless the walk-in cooler is able to maintain a temperature below 41F.
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
Storage shelves above safe in the back preparation room visibly soiled. 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.
Bags of poison observed under storage shelves inside of the establishment as well as inside of the outside storage container. Discontinue use of poison inside of the establishment and provide proper rodent control techniques and bait.
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, Nov 25, 2024 · Original Source
Inspection
Nov 18, 2024
Failed
6 recorded violations
minorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Containers of cooked foods inside or the walk-in cooler mislabeled adn with incorrect dates. Address and ensure staff are providing proper date marking on all containers of food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked meat Pastelitos in the front service hot holding unit at 111F. Discontinue and ensure all TCS foods are being maintained at 135F and above. Pastelitos to be reheated to 165F to ensure no bacterial growth.
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
Compressor to the walk-in cooler does not appear to be operating properly. Address and make any necessary repairs. Discontinue use unless the walk-in cooler is able to maintain a temperature below 41F.
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
Storage shelves above safe in the back preparation room visibly soiled. 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.
Bags of poison observed under storage shelves inside of the establishment as well as inside of the outside storage container. Discontinue use of poison inside of the establishment and provide proper rodent control techniques and bait.
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, Nov 18, 2024 · Original Source
Inspection
Jun 13, 2024
Passed
5 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw pork on meat slicer being prepared on same table as raw chicken. Address and ensure all surfaces have been properly cleaned and sanitized prior to preparing different types of meats.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Knife being used to cut up chicken with the handle taped. Replace.
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
Storage shelves located inside of the small walk-in cooler visibly soiled and with food spills. Bulk food bins inside of the small walk-in cooler visibly soiled. 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.
Hotel pans filled with meat observed being stored on the ground of the walk-in cooler. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Cooked ham inside of the front flip top deli cooler at 100F. Discontinue and ensure all TCS foods are being properly cooler prior to being placed out for service. All other foods inside of the flip top cooler were at 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.
Official record from Boston Inspectional Services Department, Jun 13, 2024 · Original Source
Inspection
Jun 4, 2024
Failed
5 recorded violations
majorCode 590.003/3-501.15-PFFood temperature
Official wording
(A )Cooling Methods (Pf)
Inspector’s notes
Cooked ham inside of the front flip top deli cooler at 100F. Discontinue and ensure all TCS foods are being properly cooler prior to being placed out for service. All other foods inside of the flip top cooler were at 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
Knife being used to cut up chicken with the handle taped. Replace.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw pork on meat slicer being prepared on same table as raw chicken. Address and ensure all surfaces have been properly cleaned and sanitized prior to preparing different types of meats.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hotel pans filled with meat observed being stored on the ground of the walk-in cooler. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Storage shelves located inside of the small walk-in cooler visibly soiled and with food spills. Bulk food bins inside of the small walk-in cooler visibly soiled. 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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing solution.
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.
Outside storage container used for dry goods with bags of beans observed on the ground. Discontinue and store all foods in a clean and protected manner and elevated a minimum of 6 inches off the ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Chicken on the lower shelf of the frint service hot holding unit at 115F. Discontinue and ensure all TCS foods are maintained at 135F and above. All other foods inside of the unit were at above 135F. Cooked quail inside of the single door upright hot holding unit at 119F. Discontinue and ensure all TCS foods are at 135F and above. All foods out of temperature to be reheated to 165F to ensure no bacterial growth.
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.
Drain plug wrapped in paper towel being used inside of the 3 compartment sink. Disocontinue and provide 3 drain plugs that are fully functional.
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.
Hand sink in the rear preparation are not functioning properly. Address and make any necessary repairs. Additional hand sink to be used until repairs have been made.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Outside dumpster with with excess debris and old equipment. 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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing solution.
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.
Outside storage container used for dry goods with bags of beans observed on the ground. Discontinue and store all foods in a clean and protected manner and elevated a minimum of 6 inches off the ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Chicken on the lower shelf of the frint service hot holding unit at 115F. Discontinue and ensure all TCS foods are maintained at 135F and above. All other foods inside of the unit were at above 135F. Cooked quail inside of the single door upright hot holding unit at 119F. Discontinue and ensure all TCS foods are at 135F and above. All foods out of temperature to be reheated to 165F to ensure no bacterial growth.
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.
Drain plug wrapped in paper towel being used inside of the 3 compartment sink. Disocontinue and provide 3 drain plugs that are fully functional.
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.
Hand sink in the rear preparation are not functioning properly. Address and make any necessary repairs. Additional hand sink to be used until repairs have been made.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Outside dumpster with with excess debris and old equipment. 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.