Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
21 inspections
Inspection
Sep 10, 2026
Passed
3 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Repair and secure the faucet at th prep sink.
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.
Repair the tile/covert under the 3 bay sink to ensure no water is getting in between the floor and the wall. Photos taken Observed worn grout lines throughout the kitchen. Re grout to ensure no stagnant water and food debris.
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.
PIC provided pest report from 8/31/26 please contact exterminator to come out prior to the next inspection and ensure all recommendations that you have addressed have been taken off the report. Pest control service frequency should be increased as needed until the issue has been fully resolved and verified.
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, Sep 10, 2026 · Original Source
Inspection
Sep 3, 2026
Failed (extension granted)
6 recorded violations
criticalCode 590.003/3-401.11-PFood temperature
Official wording
Raw Animal Foods-Cooking (P)
Inspector’s notes
Observed chicken being partially cooked in the flip top. Chicken was discarded on site.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed mold-like substance inside the ice machine. Remove ice clean and sanitize inside of the ice machine. Observed soiled and rusted shelving inside the 2 door refrigeration unit in the kitchen. Remove all items from the refrigeration unit replace shelving and clean and sanitize inside the unit to remove the soil. Observed curtains being washed inside the 3 bay sink. Discontinue washing curtains inside the 3 bay sink. Clean and sanitize the 3 bay sink. Observed soiled hand sinks/faucets. Clean and sanitize hand sinks to remove heavy soil build up. Observed soiled utensils being stored on the counter in a stainless steal container. Remove and run the utensils through the dishmachine to clean properly.
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.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed heavy soiled floors in the downstairs area under the large white bins locker room area. Clean to remove heavy soil build up. Observed dust on the outside of the vents in all bathrooms and bugs inside the light shields. Clean and remove dust and bugs. Observed grease build up on back splash behind the stove and fryolator. Degrease 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.
Repair the tile/covert under the 3 bay sink to ensure no water is getting in between the floor and the wall. Photos taken Observed worn grout lines throughout the kitchen. Re grout to ensure no stagnant water and food debris.
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.
PIC provided pest report from 8/31/26 please contact exterminator to come out prior to the next inspection and ensure all recommendations that you have addressed have been taken off the report. Pest control service frequency should be increased as needed until the issue has been fully resolved and verified.
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, Sep 3, 2026 · Original Source
Inspection
Aug 27, 2026
Hearing scheduled
9 recorded violations
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
CFPM is expired in August 9th. Provide updated CFPM.
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.
Observed chicken being partially cooked in the flip top. Chicken was discarded on site.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Tuna- 52F and Salmon- 47F. PIC removed from the sushi case and placed inside the refrigeration unit 41F. Ensure staff is taking temperatures of fish. Tested sushi rice- 96F. The rice was being stored in the rice cooker. PIC stated this is the temperature that they always serve the customers. Please provide a copy of your HACCP plan for review.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed mold-like substance inside the ice machine. Remove ice clean and sanitize inside of the ice machine. Observed soiled and rusted shelving inside the 2 door refrigeration unit in the kitchen. Remove all items from the refrigeration unit replace shelving and clean and sanitize inside the unit to remove the soil. Observed curtains being washed inside the 3 bay sink. Discontinue washing curtains inside the 3 bay sink. Clean and sanitize the 3 bay sink. Observed soiled hand sinks/faucets. Clean and sanitize hand sinks to remove heavy soil build up. Observed soiled utensils being stored on the counter in a stainless steal container. Remove and run the utensils through the dishmachine to clean properly.
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.
Repair and secure the faucet at th prep sink. Observed a space between the prep sink and the 3 bay sink. Observed water dripping from the facuet inbetween the prep and 3 bay sink. Repair the space in between to prevent water from leaking onto the floor. Observed a block of wood under the 3 bay sink. Looks like it is being used to hold the pipes up. Repair and remove the block of wood from under the 3 bay sink.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed heavy soiled floors in the downstairs area under the large white bins locker room area. Clean to remove heavy soil build up. Observed dust on the outside of the vents in all bathrooms and bugs inside the light shields. Clean and remove dust and bugs. Observed grease build up on back splash behind the stove and fryolator. Degrease 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.
Repair the tile/covert under the 3 bay sink to ensure no water is getting in between the floor and the wall. Photos taken Observed worn grout lines throughout the kitchen. Re grout to ensure no stagnant water and food debris. Observed broken and missing floor tiles in the basement (inside the closet) that does not have doors. Photos taken Remove the banquette from the wall to repair the hole/void to ensure no pest can enter.
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.
PIC provided pest report from 8/26/26 and catches were reported. Exterminator has made and keeps making recommendations on reports Please consult with a licensed pest control/extermination company and obtain a detailed report confirming that there are no pest captures no signs of activity no sanitation concerns and all recommendations have been address. All identified or potential entry points and structural voids must be properly treated and sealed prior to the next inspection. Pest control service frequency should be increased as needed until the issue has been fully resolved and verified.
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, Aug 27, 2026 · Original Source
Inspection
Aug 19, 2026
Failed
7 recorded violations
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
CFPM is expired in August 9th. Provide updated CFPM.
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.
Observed chicken being partially cooked in the flip top. Chicken was discarded on site.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Tuna- 52F and Salmon- 47F. PIC removed from the sushi case and placed inside the refrigeration unit 41F. Ensure staff is taking temperatures of fish. Tested sushi rice- 96F. The rice was being stored in the rice cooker. PIC stated this is the temperature that they always serve the customers. Please provide a copy of your HACCP plan for review.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed mold-like substance inside the ice machine. Remove ice clean and sanitize inside of the ice machine. Observed soiled and rusted shelving inside the 2 door refrigeration unit in the kitchen. Remove all items from the refrigeration unit replace shelving and clean and sanitize inside the unit to remove the soil. Observed curtains being washed inside the 3 bay sink. Discontinue washing curtains inside the 3 bay sink. Clean and sanitize the 3 bay sink. Observed soiled hand sinks/faucets. Clean and sanitize hand sinks to remove heavy soil build up. Observed soiled utensils being stored on the counter in a stainless steal container. Remove and run the utensils through the dishmachine to clean properly.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed heavy soiled floors in the downstairs area under the large white bins locker room area. Observed heavy soil on the baseboards and doors throughout the restaurant. Clean to remove heavy soil build up. Observed dust on the outside of the vents in all bathrooms and bugs inside the light shields. Clean and remove dust and bugs. Observed grease build up on back splash behind the stove and fryolator. Degrease 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.
PIC provided pest report from 8/12/26 and catches were reported. Please consult with a licensed pest control/extermination company and obtain a detailed report confirming that there are no pest captures no signs of activity no sanitation concerns and all recommendations have been address. The past report has 4 pages of concerns. All identified or potential entry points and structural voids must be properly treated and sealed prior to the next inspection. Pest control service frequency should be increased as needed until the issue has been fully resolved and verified.
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.
Ensure staff is cleaning and sanitizing counters and shelving at the end of the night to remove food debris. Ensure staff is trained on hand soap being available at the hand sinks. Ensure staff is trained on proper hand washing. Ensure staff is not leaving the rice out over night out of temperature.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Observed wiping clothes being stored on the counter. No sanitizer buckets being used. Provide sanitizer buckets and wiping clothes.
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 Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed boxes on the floor in the walk in freezer unit in the basement. Organize the freezer unit and provide proper storage.
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
Observed rice inside the rice cooker. Rice 77F. Rice was left out from last night. Rice was removed and discarded.
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 thermometer to test food temperatures. Provide 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test strips. Provide test strips for 3 bay sink.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed mold-like substance inside the ice machine and soil on the exterior of the machine. Clean interior and exterior. Observed documents being taped to the exterior hood of the flip top refrigeration unit. Remove paper document and clean and sanitize interior and exterior of the flip top. Observed food debris and soiled counters in the kitchen and behind the susi bar. Wipe down counters and sanitize. Observed soiled squeeze bottles soiled rice cookers. Clean and sanitize squeeze bottles and the exterior of the rice cookers to remove soil.
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.
Observed the faucet leaking and wrapped in sarrin wrap at the 3 bay sink. Repair the leak.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soiled walls behind the stove and behind the high temp dishmachine. Clean walls to remove dust soil and grease. Observed flies inside the light shieds in the kichen. Clean to remove. Observed items on the ground in the basement near the water heater closet. Clean and organize.
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.
PIC was able to provide pest reports the last inspection was 02-12-26 and 1-14-26. Report is stating catches. Please contact licensed exterminator and provide a detailed IPM report. Please provide more frequent extermination visits (once a week three times a week or daily) until the report must show no activity/no catches/no structural voids or sanitation issues).
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed the front exterior door not closing properly and the 2nd door has cardboard taped on the side. Repair doors so that they close properly. This helps with rodent activity.
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.
Ensure staff is cleaning and sanitizing counters and shelving at the end of the night to remove food debris. Ensure staff is trained on hand soap being available at the hand sinks. Ensure staff is trained on proper hand washing. Ensure staff is not leaving the rice out over night out of temperature.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Observed wiping clothes being stored on the counter. No sanitizer buckets being used. Provide sanitizer buckets and wiping clothes.
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 Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed boxes on the floor in the walk in freezer unit in the basement. Organize the freezer unit and provide proper storage.
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
Observed rice inside the rice cooker. Rice 77F. Rice was left out from last night. Rice was removed and discarded.
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 thermometer to test food temperatures. Provide 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test strips. Provide test strips for 3 bay sink.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed mold-like substance inside the ice machine and soil on the exterior of the machine. Clean interior and exterior. Observed documents being taped to the exterior hood of the flip top refrigeration unit. Remove paper document and clean and sanitize interior and exterior of the flip top. Observed food debris and soiled counters in the kitchen and behind the susi bar. Wipe down counters and sanitize. Observed soiled squeeze bottles soiled rice cookers. Clean and sanitize squeeze bottles and the exterior of the rice cookers to remove soil.
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.
Observed the faucet leaking and wrapped in sarrin wrap at the 3 bay sink. Repair the leak.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soiled walls behind the stove and behind the high temp dishmachine. Clean walls to remove dust soil and grease. Observed flies inside the light shieds in the kichen. Clean to remove. Observed items on the ground in the basement near the water heater closet. Clean and organize.
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.
PIC was able to provide pest reports the last inspection was 02-12-26 and 1-14-26. Report is stating catches. Please contact licensed exterminator and provide a detailed IPM report. Please provide more frequent extermination visits (once a week three times a week or daily) until the report must show no activity/no catches/no structural voids or sanitation issues).
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed the front exterior door not closing properly and the 2nd door has cardboard taped on the side. Repair doors so that they close properly. This helps with rodent activity.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean floor under and around basement ice machine of visible soils. Remove pan of water from under dish machine. Make any necessary repairs if unit is leaking.
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
Clean floor under and around basement ice machine of visible soils. Remove pan of water from under dish machine. Make any necessary repairs if unit is leaking.
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, Nov 24, 2025 · Original Source
Inspection
Jul 23, 2025
Passed
6 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
No evidence of handwashing. Retrain staff.
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
Food employees using soiled wiping cloths to wipe cutting boards. Store in approved sanitizer between uses.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Raw salmon 60F. Product made within the hour placed into freezer to cool to 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.
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, Jul 23, 2025 · Original Source
Inspection
Jul 16, 2025
Failed
6 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
No evidence of handwashing. Retrain staff.
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
Food employees using soiled wiping cloths to wipe cutting boards. Store in approved sanitizer between uses.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Raw salmon 60F. Product made within the hour placed into freezer to cool to 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.
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.
Raw ROP tuna commercially sourced thawing in packaged. COS.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Shrimp 44F. Product out of temperature for less than one hour placed in freezer to cool.
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
Multiple containers of food in walkin cooler not date marked. 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 590.004/4-204.117-PFCleaning and sanitizing
Official wording
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Inspector’s notes
Detergent alarm chiming when dish machine is on. Make all 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit for Quats sanitizer. 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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp dish machine 115F at plate. Repair. Three bay sink with quats sanitizer to be utilized until repairs are made.
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.
Open condition on pest report from Elrich dated 3/12/25 stating cracks in kichen wall. Make all necessary repairs as recommended by pest control on report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Raw ROP tuna commercially sourced thawing in packaged. COS.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Shrimp 44F. Product out of temperature for less than one hour placed in freezer to cool.
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
Multiple containers of food in walkin cooler not date marked. 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 590.004/4-204.117-PFCleaning and sanitizing
Official wording
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Inspector’s notes
Detergent alarm chiming when dish machine is on. Make all 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit for Quats sanitizer. 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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp dish machine 115F at plate. Repair. Three bay sink with quats sanitizer to be utilized until repairs are made.
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.
Open condition on pest report from Elrich dated 3/12/25 stating cracks in kichen wall. Make all necessary repairs as recommended by pest control on report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Mar 25, 2025 · Original Source
Inspection
Dec 17, 2024
Passed
3 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked chicken 47F made one day prior voluntarily discarded.
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.
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
Clean floors under cookline equipment under lockers in basement of visible soils.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Dec 17, 2024 · Original Source
Inspection
Dec 10, 2024
Failed
3 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked chicken 47F made one day prior voluntarily discarded.
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.
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
Clean floors under cookline equipment under lockers in basement of visible soils.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Dec 10, 2024 · Original Source
Inspection
Jul 24, 2024
Passed
8 recorded violations
minorCode 590.003/3-501.13-CFood temperature
Official wording
Thawing (C)
Inspector’s notes
Commerically packaged ROP chopped tuna thawing in package in walkin cooler. Remove overwrap and thaw properly.
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 plastic containers of various prepared foods in reach in cooler and basement walkin coolers not labled or date marked. 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 equipment thermometer inside sushi fish display unit. 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.
minorCode 590.004/4-602.11-CCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (C)
Inspector’s notes
Inside ice machine with visible soils. 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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood tag 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.
Commerically packaged ROP chopped tuna thawing in package in walkin cooler. Remove overwrap and thaw properly.
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 plastic containers of various prepared foods in reach in cooler and basement walkin coolers not labled or date marked. 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 equipment thermometer inside sushi fish display unit. 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.
minorCode 590.004/4-602.11-CCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (C)
Inspector’s notes
Inside ice machine with visible soils. 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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood tag 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.
Commerically packaged ROP chopped tuna thawing in package in walkin cooler. Remove overwrap and thaw properly.
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 plastic containers of various prepared foods in reach in cooler and basement walkin coolers not labled or date marked. 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 equipment thermometer inside sushi fish display unit. 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.
minorCode 590.004/4-602.11-CCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (C)
Inspector’s notes
Inside ice machine with visible soils. 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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood tag 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, Jul 9, 2024 · Original Source
Inspection
Feb 12, 2024
Passed
3 recorded violations
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Prep sink drain does not have an air gap in drain pipe. 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.
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 allergen statement on online menu. Provide. 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. https://www.bwporder.com/ordering/restaurant/menu?company_uid=c704adf1-2308-4efc-802a-6d675f62da6d&restaurant_uid=d8cd740a-e55e-4742-8d49-e2074adbd69f&facebook=true
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Feb 12, 2024 · Original Source
Inspection
Jan 10, 2024
Failed (extension granted)
18 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
Limited evidence of employee handwashing during inspection. Corrected on site. Retrain staff.
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
Workers observed using soiled wiping cloths. COS.
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 at sushi line with toaster and food prep occuring to the left of sink. Install splash guard on left hand side of handsink.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Prepared foods in walkin cooler not date marked or labeled. 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Online menu is missing consumer advsiory for raw & undercooked foods. Provdie. https://www.bwporder.com/ordering/restaurant/menu?company_uid=c704adf1-2308-4efc-802a-6d675f62da6d&restaurant_uid=d8cd740a-e55e-4742-8d49-e2074adbd69f&facebook=true
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.
Observed worker at sushi bar handle RTE cucumber with bare hands. Instructed worker to wash hands don clean gloves and return to work. Food removed from service.
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
What appears to be old mice droppings on floor in basement storage closet. Clean and disinfect. Bimonthly visits by Elrich IPM pest reports on site. No signs of recent activity.
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 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Prep sink drain does not have an air gap in drain pipe. 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.
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
Remove pans and out of use kitchen equipment from basement utility sprinkler pipe rooms.
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 allergen statement on online menu. Provide. 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. https://www.bwporder.com/ordering/restaurant/menu?company_uid=c704adf1-2308-4efc-802a-6d675f62da6d&restaurant_uid=d8cd740a-e55e-4742-8d49-e2074adbd69f&facebook=true
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Jan 10, 2024 · Original Source
Inspection
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
Inspection
Jan 3, 2024
Failed
18 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
Limited evidence of employee handwashing during inspection. Corrected on site. Retrain staff.
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
Workers observed using soiled wiping cloths. COS.
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 at sushi line with toaster and food prep occuring to the left of sink. Install splash guard on left hand side of handsink.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Prepared foods in walkin cooler not date marked or labeled. 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Online menu is missing consumer advsiory for raw & undercooked foods. Provdie. https://www.bwporder.com/ordering/restaurant/menu?company_uid=c704adf1-2308-4efc-802a-6d675f62da6d&restaurant_uid=d8cd740a-e55e-4742-8d49-e2074adbd69f&facebook=true
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.
Observed worker at sushi bar handle RTE cucumber with bare hands. Instructed worker to wash hands don clean gloves and return to work. Food removed from service.
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
What appears to be old mice droppings on floor in basement storage closet. Clean and disinfect. Bimonthly visits by Elrich IPM pest reports on site. No signs of recent activity.
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 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Prep sink drain does not have an air gap in drain pipe. 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.
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
Remove pans and out of use kitchen equipment from basement utility sprinkler pipe rooms.
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 allergen statement on online menu. Provide. 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. https://www.bwporder.com/ordering/restaurant/menu?company_uid=c704adf1-2308-4efc-802a-6d675f62da6d&restaurant_uid=d8cd740a-e55e-4742-8d49-e2074adbd69f&facebook=true
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.