Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
8 inspections
Inspection
Mar 20, 2026
Passed
4 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Containers of raw beef and eggs stored above cooked potatoes and chicken and cheese. Store raw animal products below ready to eat foods and produce. Corrected on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Containers of prepped items without date marking. Date all prepped foods held over 24 hours.
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.
Reduced oxygen packaged of corned beef in refrigerator. Removed from packaging. Home-style unit used for removing oxygen. Discontinue using reduced oxygen packaing without a HACCP plan approved by the Health Department.
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
Soils and debris under fryer units behind chest freezer and bulk bins and under stand up freezer in warewashing area. Clean and sanitize all areas to avoid attracting pests.
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, Mar 20, 2026 · Original Source
Inspection
Mar 13, 2026
Failed
4 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Containers of raw beef and eggs stored above cooked potatoes and chicken and cheese. Store raw animal products below ready to eat foods and produce. Corrected on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Containers of prepped items without date marking. Date all prepped foods held over 24 hours.
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.
Reduced oxygen packaged of corned beef in refrigerator. Removed from packaging. Home-style unit used for removing oxygen. Discontinue using reduced oxygen packaing without a HACCP plan approved by the Health Department.
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
Soils and debris under fryer units behind chest freezer and bulk bins and under stand up freezer in warewashing area. Clean and sanitize all areas to avoid attracting pests.
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.
3 refrigeration units observed without a conspicious thermometer. Provide and maintain visible. Corrected on site by PIC
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, Mar 13, 2025 · Original Source
Inspection
Oct 10, 2024
Passed
13 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed barrista working with RTE food without proper hair restraint. Provide.
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.
Observed employee walking back into the kitchen area from outside ready to perform a different task without washing hands first. PIC to train staff on when to wash
In plain English
An issue that does not fit the common categories. Check the official wording for details.
During inspection the staff on site were unable to answer question pertaining managerials control . Reviewed at the time of inspection. CFPM to train staff on procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed employee leaving kitchen area with gloves on and coming back to perform new task in the kitchen with same gloves on. Discontinue. PIC to train staff on glove usage. (Employee was advised to remove gloves and wash his hands)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple containers of food strored in refregiration unit observed without date marking. Per PIC food was prep earlier in the day today.Provide date marking with made/discard date.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible thermometer on site to measure high temperature dishwasher. 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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Warewashing are dishwasher observed without sanitizer solution. Provide (PIC to use front of the house dishshwasher)
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 hand sink observed blocked by trash can. Discontinue maintain accessible at all time. (corrected on site) Observed staff washing hands during inspection.
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, Oct 10, 2024 · Original Source
Inspection
Oct 3, 2024
Failed
13 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed employee walking back into the kitchen area from outside ready to perform a different task without washing hands first. PIC to train staff on when to wash
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed barrista working with RTE food without proper hair restraint. Provide.
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.
During inspection the staff on site were unable to answer question pertaining managerials control . Reviewed at the time of inspection. CFPM to train staff on procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed employee leaving kitchen area with gloves on and coming back to perform new task in the kitchen with same gloves on. Discontinue. PIC to train staff on glove usage. (Employee was advised to remove gloves and wash his hands)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple containers of food strored in refregiration unit observed without date marking. Per PIC food was prep earlier in the day today.Provide date marking with made/discard date.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible thermometer on site to measure high temperature dishwasher. 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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Warewashing are dishwasher observed without sanitizer solution. Provide (PIC to use front of the house dishshwasher)
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 hand sink observed blocked by trash can. Discontinue maintain accessible at all time. (corrected on site) Observed staff washing hands during inspection.
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, Oct 3, 2024 · Original Source
Inspection
May 30, 2024
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
Per CFPM fruits and produce is washed in the prep sink direct to waste. Install food prep sink with proper airgap or provide a plumbers report variance request and procedures to state how an alternative safe prepwill be provided.
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 30, 2024 · Original Source
Inspection
May 15, 2024
Failed
1 recorded violation
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Per CFPM fruits and produce is washed in the prep sink direct to waste. Install food prep sink with proper airgap or provide a plumbers report variance request and procedures to state how an alternative safe prepwill be provided.
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.