Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
7 inspections
Inspection
May 4, 2026
Passed
1 recorded violation
criticalCode 590.004/4-501.114-PChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
At the chemical warewashing machine 0ppm chlorine tested after multiple cycles; repair or replace the chemical warewashing machine so that it pulls proper concentration of sanitizer.
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, May 4, 2026 · Original Source
Inspection
Apr 13, 2026
Hearing scheduled
7 recorded violations
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
On the printed menus and online and per a discussion with the employees there are foods that can be ordered undercooked by customers that are not marked with a reminder and there is no consumer advisory on the printed menu either; provide a consumer advisory and reminders on the menus.
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.
In the walkin refrigerator did not observe an internal thermometer; provide internal thermometers for all cooler units.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
At the chemical warewashing machine 0ppm chlorine tested after multiple cycles; repair or replace the chemical warewashing machine so that it pulls proper concentration of sanitizer.
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.
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
Observed the stovetop with accumulted soils and grease and the floors and walls behind the cookline with accumulted soils and grease; clean and sanitize of soils and grease.
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 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
In the basement prep sink observed an air break with the pipe from the sink being inside the funnel leading to the waste water system; have a licensed plumber pull proper permits and install an air gap at the prep sink.
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.
In the coffee prep area the light fixture is damaged or missing a light bulb and is not providing sufficient lighting in a food prep area; repair or replace the light fixture above the coffee prep 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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Upon reinspection the person in charge provided an email stating that an approved hood cleaner is scheduled to perform service on 4-8-2026. Provide a picture of the updated hood inspection sticker after service is completed to isdhealth@boston.gov
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, Apr 13, 2026 · Original Source
Inspection
Apr 7, 2026
Hearing scheduled
8 recorded violations
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
On the printed menus and online and per a discussion with the employees there are foods that can be ordered undercooked by customers that are not marked with a reminder and there is no consumer advisory on the printed menu either; provide a consumer advisory and reminders on the menus.
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.
In the walkin refrigerator did not observe an internal thermometer; provide internal thermometers for all cooler units.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
At the chemical warewashing machine 0ppm chlorine tested after multiple cycles; repair or replace the chemical warewashing machine so that it pulls proper concentration of sanitizer.
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.
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
Observed the stovetop with accumulted soils and grease and the floors and walls behind the cookline with accumulted soils and grease; clean and sanitize of soils and grease.
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.
At the bar area when the hand sink is in use the soiled water floods the basin of the two comparment sink directly next to it; have a licensed plumber inspect the plumbing and repair as needed | Observed when the chemical warewashing machine is in use and after use that the water inside the machine does not drain and water spills out from the machine while in use and onto the floor; repair or replace the chemical warewashing machine so that it drains water properly.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
In the basement prep sink observed an air break with the pipe from the sink being inside the funnel leading to the waste water system; have a licensed plumber pull proper permits and install an air gap at the prep sink.
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.
In the coffee prep area the light fixture is damaged or missing a light bulb and is not providing sufficient lighting in a food prep area; repair or replace the light fixture above the coffee prep 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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Upon reinspection the person in charge provided an email stating that an approved hood cleaner is scheduled to perform service on 4-8-2026. Provide a picture of the updated hood inspection sticker after service is completed to isdhealth@boston.gov
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 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No vomit and diarrhea cleanup procedures were able to be produced during the inspection; provide.
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 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
Upon speaking with the two employees there is no designated person in charge who is knowlegable about food safety sanitization and illness policy; provide and assign a designated person in charge when the certified food protection manager is not on site who is knowlegable about food safety sanitization and illness policy and that can take corrective actions. There was nobody on site that was able to set up food contact surface sanitizers or that could operate the warewashing machine.
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.
There is no posted certificate for a Certified Food Protection Manager and someone that is trained in Allergen Awareness; provide. There were multiple critical violations observed during the inspection; please review the report with your staff correct the critical violations within 24-hours and retrain your staff.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
In the standing cooler next to the cook line observed raw comminuted meats stored directly above ready-to-eat produce in a chef's drawer at the cook line observed raw chicken stored directly above lamb and beef; store raw proteins according to their proper hierarchy and below ready-to-eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
In the basement observed bulk containers with deli containers without handles stored inside the bulk containers directly touching the foods; discontinue using containers without handles and provide utensils with handles to scoop foods from bulk containers.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
In the basement observed an in-use container with grains stored directly on the floor; foods shall be stored at least 6" off the floor to avoid 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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
In the walkin refrigerator with the beer kegs observed whole shell eggs at 61F and the external thermometer reading 61F; raw shell eggs shall be stored at or below 45F.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
On the printed menus and per a discussion with the employees there are foods that can be ordered undercooked by customers that are not marked with a reminder and there is no consumer advisory on the printed menu either; provide a consumer advisory and reminders on the menus.
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
In the walkin refrigerator observed an expired container of yogurt dated March 23 2026 and in the standing refrigerator next to the cook line observed a container of milk with an expiration date of March 20 2026; discard expired product and check products for expiration dates with more frequency. In the basement on a shelving unit observed a can of olives damaged with the can punctured in multiple locations; remove and segregate damaged cans or discard and denature the foods.
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
In the kitchen observed nonfood contact surfaces lined with or wrapped in aluminum foil; remove aluminum foils nonfood contact surfaces shall be cleanable durable and nonporous.
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.
In the walkin refrigerator did not observe an internal thermometer; provide internal thermometers for all cooler units.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
At the chemical warewashing machine 0ppm chlorine tested after multiple cycles; repair or replace the chemical warewashing machine so that it pulls proper concentration of sanitizer.
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.
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
Observed the stovetop with accumulted soils and grease and the floors and walls behind the cookline with accumulted soils and grease; clean and sanitize of soils and grease.
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
The hand sink basin at the coffee station is blocked with soiled dishes observed an employee pouring expired milk into the hand sink next to the cook line in the basement observed a hand sink blocked by rolling cart; hand sinks shall only be used for hand washing only and must always be accessible.
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.
At the bar area when the hand sink is in use the soiled water floods the basin of the two comparment sink directly next to it; have a licensed plumber inspect the plumbing and repair as needed | Observed when the chemical warewashing machine is in use and after use that the water inside the machine does not drain and water spills out from the machine while in use and onto the floor; repair or replace the chemical warewashing machine so that it drains water properly.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
In the basement prep sink observed an air break with the pipe from the sink being inside the funnel leading to the waste water system; have a licensed plumber pull proper permits and install an air gap at the prep sink.
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.
At the hand sink in the basement in the dishwashing area there is no soap available at the hand sink; hand soap or cleanser must always be available at all hand sinks.
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.
Observed multiple hand sinks throughout the establishment including in the employee restroom without an approved hand drying device; hand sinks shall always be equipped or stocked with an approved hand drying device.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed in the restrooms on the first floor and at the hand sink in the basement directly at the bottom of the stairs lacking approved hand washing signage; provide hand washing signage at all hand sinks.
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.
In the coffee prep area the light fixture is damaged or missing a light bulb and is not providing sufficient lighting in a food prep area; repair or replace the light fixture above the coffee prep 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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
The hood inspection sticker at the cook-line expired in January 2026; have an approved vendor perform service on the hood and provide an updated hood inspection sticker.
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.
In the basement observed a container of chemical drain declogger stored directly above opened soda bibs with exposed food contact surfaces; chemicals shall be stored below or away from foods and food contact items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide signage stating "A copy of the most recent health inspection is available to view upon request" Provide allergen awareness posters in back of house for employees
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No vomit and diarrhea cleanup procedures were able to be produced during the inspection; provide.
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 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
Upon speaking with the two employees there is no designated person in charge who is knowlegable about food safety sanitization and illness policy; provide and assign a designated person in charge when the certified food protection manager is not on site who is knowlegable about food safety sanitization and illness policy and that can take corrective actions. There was nobody on site that was able to set up food contact surface sanitizers or that could operate the warewashing machine.
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.
There is no posted certificate for a Certified Food Protection Manager and someone that is trained in Allergen Awareness; provide. There were multiple critical violations observed during the inspection; please review the report with your staff correct the critical violations within 24-hours and retrain your staff.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
In the standing cooler next to the cook line observed raw comminuted meats stored directly above ready-to-eat produce in a chef's drawer at the cook line observed raw chicken stored directly above lamb and beef; store raw proteins according to their proper hierarchy and below ready-to-eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
In the basement observed bulk containers with deli containers without handles stored inside the bulk containers directly touching the foods; discontinue using containers without handles and provide utensils with handles to scoop foods from bulk containers.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
In the basement observed an in-use container with grains stored directly on the floor; foods shall be stored at least 6" off the floor to avoid 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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
In the walkin refrigerator with the beer kegs observed whole shell eggs at 61F and the external thermometer reading 61F; raw shell eggs shall be stored at or below 45F.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
On the printed menus and per a discussion with the employees there are foods that can be ordered undercooked by customers that are not marked with a reminder and there is no consumer advisory on the printed menu either; provide a consumer advisory and reminders on the menus.
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
In the walkin refrigerator observed an expired container of yogurt dated March 23 2026 and in the standing refrigerator next to the cook line observed a container of milk with an expiration date of March 20 2026; discard expired product and check products for expiration dates with more frequency. In the basement on a shelving unit observed a can of olives damaged with the can punctured in multiple locations; remove and segregate damaged cans or discard and denature the foods.
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
In the kitchen observed nonfood contact surfaces lined with or wrapped in aluminum foil; remove aluminum foils nonfood contact surfaces shall be cleanable durable and nonporous.
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.
In the walkin refrigerator did not observe an internal thermometer; provide internal thermometers for all cooler units.
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
Observed the stovetop with accumulted soils and grease and the floors and walls behind the cookline with accumulted soils and grease; clean and sanitize of soils and grease.
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
The hand sink basin at the coffee station is blocked with soiled dishes observed an employee pouring expired milk into the hand sink next to the cook line in the basement observed a hand sink blocked by rolling cart; hand sinks shall only be used for hand washing only and must always be accessible.
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.
At the bar area when the hand sink is in use the soiled water floods the basin of the two comparment sink directly next to it; have a licensed plumber inspect the plumbing and repair as needed.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
In the basement prep sink observed an air break with the pipe from the sink being inside the funnel leading to the waste water system; have a licensed plumber pull proper permits and install an air gap at the prep sink.
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.
At the hand sink in the basement in the dishwashing area there is no soap available at the hand sink; hand soap or cleanser must always be available at all hand sinks.
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.
Observed multiple hand sinks throughout the establishment including in the employee restroom without an approved hand drying device; hand sinks shall always be equipped or stocked with an approved hand drying device.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed in the restrooms on the first floor and at the hand sink in the basement directly at the bottom of the stairs lacking approved hand washing signage; provide hand washing signage at all hand sinks.
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.
In the coffee prep area the light fixture is damaged or missing a light bulb and is not providing sufficient lighting in a food prep area; repair or replace the light fixture above the coffee prep 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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
The hood inspection sticker at the cook-line expired in January 2026; have an approved vendor perform service on the hood and provide an updated hood inspection sticker.
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.
In the basement observed a container of chemical drain declogger stored directly above opened soda bibs with exposed food contact surfaces; chemicals shall be stored below or away from foods and food contact items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide signage stating "A copy of the most recent health inspection is available to view upon request" Provide allergen awareness posters in back of house for employees
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 30, 2026 · Original Source
Inspection
Dec 22, 2025
Passed
8 recorded violations
minorCode 590.004/4-301.14-CFacility maintenance
Official wording
Ventilation Hood Systems Adequacy (C)
Inspector’s notes
Deep fryer observed not under exhaust hood and without fire suppression. Remove fryer.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Dish machine is not operating. Service dish machine as needed to fully operate.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils and debris throughout basement and under cookline equipment. Cook line equipment soiled. Clean and sanitize entire property.
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
No air gap at basement prep sink. Consult plumber to install air gap on prep sink.
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.
No water wortking in restaurant. Contact plumber to ensure water is working and hot water is available at all hand sinks.
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
Unused equipment in kitchen and basement. Remove old and unused equipment.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling in basement damaged and dropping plaseter onto flor. Repair ceiling and any leaks in ceiling. Clean and sanitize basement prep 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.
Official record from Boston Inspectional Services Department, Dec 22, 2025 · Original Source
Inspection
Dec 15, 2025
Failed
8 recorded violations
minorCode 590.004/4-301.14-CFacility maintenance
Official wording
Ventilation Hood Systems Adequacy (C)
Inspector’s notes
Deep fryer observed not under exhaust hood and without fire suppression. Remove fryer.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Dish machine is not operating. Service dish machine as needed to fully operate.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils and debris throughout basement and under cookline equipment. Cook line equipment soiled. Clean and sanitize entire property.
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
No air gap at basement prep sink. Consult plumber to install air gap on prep sink.
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.
No water wortking in restaurant. Contact plumber to ensure water is working and hot water is available at all hand sinks.
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
Unused equipment in kitchen and basement. Remove old and unused equipment.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling in basement damaged and dropping plaseter onto flor. Repair ceiling and any leaks in ceiling. Clean and sanitize basement prep 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.