ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
12 inspections
Inspection
Jul 7, 2026
Passed
1 recorded violation
minorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Bar dishmachine is leaking water. Repair dishmachine. Observed missing ceiling tiles in the back area. Replace missing ceiling tiles.
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, Jul 7, 2026 · Original Source
Inspection
Jun 25, 2026
Failed (extension granted)
2 recorded violations
minorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Bar dishmachine is leaking water. Repair dishmachine. Observed missing ceiling tiles in the back area. Replace missing ceiling tiles.
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, Jun 25, 2026 · Original Source
Inspection
Jun 11, 2026
Failed
2 recorded violations
minorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Bar dishmachine is leaking water. Repair dishmachine. Observed frost build up inside the walkin freezer. Remove frost build up. Observed missing ceiling tiles in the back area. Replace missing ceiling tiles.
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.
Floor and Wall Junctures Coved and Enclosed or Sealed (C)
Inspector’s notes
Base of wall on exterior of walk in cooler where it meets the floor with holes and rotting metal. Repair.
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.
Light out in back area near three bay sink. Repair.
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, Jan 16, 2026 · Original Source
Inspection
Oct 23, 2025
Failed (extension granted)
5 recorded violations
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
When person in charge requested of onsite staff non present. Provide a designated person in charge.
In plain English
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.
Floor and Wall Junctures Coved and Enclosed or Sealed (C)
Inspector’s notes
Base of wall on exterior of walk in cooler where it meets the floor with holes and rotting metal. Repair.
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.
Light out in back area near three bay sink. Repair.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker is expired. Provide current.
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, Oct 23, 2025 · Original Source
Inspection
Oct 16, 2025
Failed
5 recorded violations
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
When person in charge requested of onsite staff non present. Provide a designated person in charge.
In plain English
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.
Floor and Wall Junctures Coved and Enclosed or Sealed (C)
Inspector’s notes
Base of wall on exterior of walk in cooler where it meets the floor with holes and rotting metal. Repair.
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.
Light out in back area near three bay sink. Repair.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker is expired. Provide current.
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, Oct 16, 2025 · Original Source
Inspection
Jan 15, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 15, 2025 · Original Source
Inspection
Mar 19, 2024
Report filed
5 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Date of last sold not being logged on shellfish tags. Retrain staff. Shellstock file is in disarray. Organize in chronological order.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Drink menu contains mixed drinks that contain raw oysters and/or raw oyster brine with no consumer advisory. Provide.
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.
Characteristics-Materials for Construction and Repair (P)
Inspector’s notes
Raw oyster display unit is constucted out of hollowed out stone with permeable unpolished surfaces that do not appear to be non porous. Provide NSF grade materials.
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.
No choke save certificate on site. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
No allergen statement on menu and drink menu. Provide in print and online. Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy. (a)Location. The notice must be included on printed menus and on indoor and outdoor menu boards.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Characteristics-Materials for Construction and Repair (P)
Inspector’s notes
Raw oyster display unit is constucted out of hollowed out stone with permeable unpolished surfaces that do not appear to be non porous. Provide NSF grade materials.
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.
No choke save certificate on site. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Date of last sold not being logged on shellfish tags. Retrain staff. Shellstock file is in disarray. Organize in chronological order.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Drink menu contains mixed drinks that contain raw oysters and/or raw oyster brine with no consumer advisory. Provide.
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.
No allergen statement on menu and drink menu. Provide in print and online. Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy. (a)Location. The notice must be included on printed menus and on indoor and outdoor menu boards.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Mar 11, 2024 · Original Source
Inspection
Jan 16, 2024
Passed
1 recorded violation
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Final rinse 176 F All ware washing will be done at 3 bay sink or dishwashing machine in ware washing area Dish machine placed out of service using dishmachine and 3 bay sink in ware washing area
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handlers not wearing hair restraints
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths not stored in a sanitizing solution - Kitchen/raw bar/bar and ware washing areas
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.
Hood sticker expired November 2023 - Hood schedule for December 7 2023 per pic
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.
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
Wash temp 139 F High temp at bar
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Tape on hose from Sanitizer dispenser
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 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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Built up soils on interior and exterior of refrigeration units in bar and raw bar
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.
Final rinse 176 F All ware washing will be done at 3 bay sink or dishwashing machine in ware washing area Dish machine placed out of service using dishmachine and 3 bay sink in ware washing area
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.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Hot water at hand sink at cooking line and prep area 76 F Plumber called - PIC will email plumbers report upon receipt to the health division There is another hand sink in the prep area that will be used for hand washing
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handlers not wearing hair restraints
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths not stored in a sanitizing solution - Kitchen/raw bar/bar and ware washing areas
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.
Hood sticker expired November 2023 - Hood schedule for December 7 2023 per pic
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.
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
Wash temp 139 F High temp at bar
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Final rinse 176 F All ware washing will be done at 3 bay sink or dishwashing machine in ware washing area
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Tape on hose from Sanitizer dispenser
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 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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Built up soils on interior and exterior of refrigeration units in bar and raw bar
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.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Hot water at hand sink at cooking line and prep area 76 F Plumber called - PIC will email plumbers report upon receipt to the health division There is another hand sink in the prep area that will be used for hand washing
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.