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Eating & Drinking · Boston, MA

Fire & Ice

31 Saint James Av

Last inspected Aug 20, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

17 inspections

Inspection

Aug 20, 2026

Passed

4 recorded violations

minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Observed at the first floor bar that half of the glass or plastic panels above the bar protecting the food and food contact surfaces from contamination from the exposed utility lines are missing; replace the missing plastic or glass panels or provide some other protection from contamination above the first floor bar.

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.

More about food not protected from contamination
minorCode 590.004/4-501.11-CEquipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Observed the gasket for the ice machine door in the basement torn and damaged; repair or replace the gasket.

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.

More about equipment or utensil issues
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 interiors of the deep fat fryer cabinets heavily encrusted with grease and soils there is accumulated dust on the metal grating above the first floor bar; clean and sanitize.

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.

More about cleaning or sanitizing problems
minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

One of the three handwashing sinks at the second floor bathroom has a broken handle and is currently inoperable; the person in charge has a work order to repair the broken sink and the other two handwashing sinks are working 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.

More about building upkeep issues

Official record from Boston Inspectional Services Department, Aug 20, 2026 · Original Source

Inspection

Aug 13, 2026

Failed

4 recorded violations

minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Observed at the first floor bar that half of the glass or plastic panels above the bar protecting the food and food contact surfaces from contamination from the exposed utility lines are missing; replace the missing plastic or glass panels or provide some other protection from contamination above the first floor bar.

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.

More about food not protected from contamination
minorCode 590.004/4-501.11-CEquipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Observed the gasket for the ice machine door in the basement torn and damaged; repair or replace the gasket.

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.

More about equipment or utensil issues
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 interiors of the deep fat fryer cabinets heavily encrusted with grease and soils there is accumulated dust on the metal grating above the first floor bar; clean and sanitize.

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.

More about cleaning or sanitizing problems
minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

One of the three handwashing sinks at the second floor bathroom has a broken handle and is currently inoperable; the person in charge has a work order to repair the broken sink and the other two handwashing sinks are working 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.

More about building upkeep issues

Official record from Boston Inspectional Services Department, Aug 13, 2026 · Original Source

Inspection

Jul 28, 2026

Passed

1 recorded violation

criticalCode 590.005/5-402.11-PWater, plumbing, and sewage

Official wording

Backflow Prevention (P)

Inspector’s notes

6/29/26: Upon reinspection work has been done at the prep sink and an indirect connection to the waste water system is now in place but no City of Boston plumbing permit was presented. Have your licensed plumber pull proper permits and schedule the City Plumbing Inspector to inspect the work completed 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.

More about water, plumbing, or sewage problems

Official record from Boston Inspectional Services Department, Jul 28, 2026 · Original Source

Inspection

Jun 29, 2026

Failed (extension granted)

1 recorded violation

criticalCode 590.005/5-402.11-PWater, plumbing, and sewage

Official wording

Backflow Prevention (P)

Inspector’s notes

6/29/26: Upon reinspection work has been done at the prep sink and an indirect connection to the waste water system is now in place but no City of Boston plumbing permit was presented. Have your licensed plumber pull proper permits and schedule the City Plumbing Inspector to inspect the work completed 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.

More about water, plumbing, or sewage problems

Official record from Boston Inspectional Services Department, Jun 29, 2026 · Original Source

Inspection

Jun 16, 2026

Failed (extension granted)

1 recorded violation

criticalCode 590.005/5-402.11-PWater, plumbing, and sewage

Official wording

Backflow Prevention (P)

Inspector’s notes

6-16-2026: Upon reinspection the Health Inspector spoke with hired plumber who is requesting until 6-26-2026 to perform the work. An extension has been approved by Principal AM. If the work is not completed by 6-26-2026 an administrative hearing will be scheduled for the following week.

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.

More about water, plumbing, or sewage problems

Official record from Boston Inspectional Services Department, Jun 16, 2026 · Original Source

Inspection

May 1, 2026

Failed (extension granted)

5 recorded violations

notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

Post allergen awareness poster in back of house with the 9 allergens for staff Provide at least one person on staff trained in the choke saver technique

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Observed an employee using a metal bowl without handles to scoop ice from the ice machine into an ice container; utensils used to move foods including ice used for drinks shall have handles.

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.

More about equipment or utensil issues
majorCode 590.004/4-501.112-PFFood temperature

Official wording

Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)

Inspector’s notes

At the main kitchen warewashing machine the person in charge states that the machine is set up to sanitize using chemicals but tested at 0ppm chlorine and using an irreversible thermometer the maximum temperature recorded was 158F; the person in charge placed a phone call with the servicing company to repair the machine and the three compartment sink was set up while the health inspector was on site and tested at 400ppm quats; while sanitizing by heat the minimum temperature shall be 165F.

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.

More about food kept at an unsafe temperature
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage

Official wording

Backflow Prevention (P)

Inspector’s notes

At the designated prep sink in the second floor kitchen there is no observable air gap and the person in charge was not sure if there was an air gap somewhere else where the pipe leads to; have a licensed plumber inspect the prep sink and determine if there is an air gap and if there is not have the licensed plumber pull proper permits and install an air gap.

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.

More about water, plumbing, or sewage problems
minorCode 590.006/6-301.14-CHandwashing

Official wording

Handwashing Signage (C)

Inspector’s notes

In the restrooms on the second floor there is no handwashing signage; provide handwashing 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.

More about handwashing problems

Official record from Boston Inspectional Services Department, May 1, 2026 · Original Source

Inspection

Apr 24, 2026

Failed

5 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Observed an employee using a metal bowl without handles to scoop ice from the ice machine into an ice container; utensils used to move foods including ice used for drinks shall have handles.

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.

More about equipment or utensil issues
majorCode 590.004/4-501.112-PFFood temperature

Official wording

Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)

Inspector’s notes

At the main kitchen warewashing machine the person in charge states that the machine is set up to sanitize using chemicals but tested at 0ppm chlorine and using an irreversible thermometer the maximum temperature recorded was 158F; the person in charge placed a phone call with the servicing company to repair the machine and the three compartment sink was set up while the health inspector was on site and tested at 400ppm quats; while sanitizing by heat the minimum temperature shall be 165F.

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.

More about food kept at an unsafe temperature
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage

Official wording

Backflow Prevention (P)

Inspector’s notes

At the designated prep sink in the second floor kitchen there is no observable air gap and the person in charge was not sure if there was an air gap somewhere else where the pipe leads to; have a licensed plumber inspect the prep sink and determine if there is an air gap and if there is not have the licensed plumber pull proper permits and install an air gap.

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.

More about water, plumbing, or sewage problems
minorCode 590.006/6-301.14-CHandwashing

Official wording

Handwashing Signage (C)

Inspector’s notes

In the restrooms on the second floor there is no handwashing signage; provide handwashing 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.

More about handwashing problems
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

Post allergen awareness poster in back of house with the 9 allergens for staff Provide at least one person on staff trained in the choke saver technique

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Boston Inspectional Services Department, Apr 24, 2026 · Original Source

Inspection

Nov 21, 2025

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

Bar dish machine not testing for chlorine sanitizer. Service machine as needed.

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.

More about chemicals stored or used unsafely

Official record from Boston Inspectional Services Department, Nov 21, 2025 · Original Source

Inspection

Nov 14, 2025

Failed

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

Bar dish machine not testing for chlorine sanitizer. Service machine as needed.

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.

More about chemicals stored or used unsafely

Official record from Boston Inspectional Services Department, Nov 14, 2025 · Original Source

Inspection

Jul 31, 2025

Passed

2 recorded violations

majorCode 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Cooked pasta in covered containers at 77F. Cool pasta completely to 41F before storing in covered containers. Spred out on sheet trays 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.

More about food kept at an unsafe temperature
minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Pipe under kitchen dish machine leaks. 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.

More about building upkeep issues

Official record from Boston Inspectional Services Department, Jul 31, 2025 · Original Source

Inspection

Jul 24, 2025

Failed

2 recorded violations

majorCode 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Cooked pasta in covered containers at 77F. Cool pasta completely to 41F before storing in covered containers. Spred out on sheet trays 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.

More about food kept at an unsafe temperature
minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Pipe under kitchen dish machine leaks. 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.

More about building upkeep issues

Official record from Boston Inspectional Services Department, Jul 24, 2025 · Original Source

Inspection

Apr 11, 2025

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Apr 11, 2025 · Original Source

Inspection

Dec 27, 2024

Passed

3 recorded violations

criticalCode 590.003/3-302.11-POther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Raw chicken stored above cooked chicken in walk-in refrigerator. Corrected on site. Retrain staff to store raw meat below cooked foods and produce.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
criticalCode 590.003/3-403.11-PFood temperature

Official wording

Reheating for Hot Holding (P)

Inspector’s notes

Cooked pork in steam table at 110F. Reheated to 171F. Retrain staff to reheat cooked foods for hot holding to 165F before placing into steam table.

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.

More about food kept at an unsafe temperature
majorCode 590.006/6-404.11-PFOther

Official wording

Segregation and Location-Distressed Merchandise (Pf)

Inspector’s notes

Tomatillo salsa dated 10 days prior. Discarded by PIC. Prepped foods may only be held for 7 days. Review with staff.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Dec 27, 2024 · Original Source

Inspection

Dec 18, 2024

Failed

3 recorded violations

criticalCode 590.003/3-302.11-POther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Raw chicken stored above cooked chicken in walk-in refrigerator. Corrected on site. Retrain staff to store raw meat below cooked foods and produce.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
criticalCode 590.003/3-403.11-PFood temperature

Official wording

Reheating for Hot Holding (P)

Inspector’s notes

Cooked pork in steam table at 110F. Reheated to 171F. Retrain staff to reheat cooked foods for hot holding to 165F before placing into steam table.

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.

More about food kept at an unsafe temperature
majorCode 590.006/6-404.11-PFOther

Official wording

Segregation and Location-Distressed Merchandise (Pf)

Inspector’s notes

Tomatillo salsa dated 10 days prior. Discarded by PIC. Prepped foods may only be held for 7 days. Review with staff.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Dec 18, 2024 · Original Source

Inspection

Oct 3, 2024

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Oct 3, 2024 · Original Source

Inspection

Jun 6, 2024

Passed

4 recorded violations

criticalCode 590.003/3-501.14-PFood temperature

Official wording

Cooling (P)

Inspector’s notes

Fried rice from previous day 52F. Discarded by PIC. Review cooling methods with staff.

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.

More about food kept at an unsafe temperature
majorCode 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Cooked pasta in plastic containers at 65F. Cooked in past hour. Spread out on sheet tray to cool completely. Do not store cooked foods covered until cooled to 41F. REview cooling methods with staff.

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.

More about food kept at an unsafe temperature
minorCode 590.004/4-101.19-CCleaning and sanitizing

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

Soiled 2x4 pieces of wood propping up deli refrigeration unit. Discard and replace with materials that are cleanable durable and non-absorbent.

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.

More about cleaning or sanitizing problems
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

Interior of ice chite with black mold-like substance. Clean and maintain.

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.

More about cleaning or sanitizing problems

Official record from Boston Inspectional Services Department, Jun 6, 2024 · Original Source

Inspection

May 30, 2024

Failed

4 recorded violations

criticalCode 590.003/3-501.14-PFood temperature

Official wording

Cooling (P)

Inspector’s notes

Fried rice from previous day 52F. Discarded by PIC. Review cooling methods with staff.

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.

More about food kept at an unsafe temperature
minorCode 590.004/4-101.19-CCleaning and sanitizing

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

Soiled 2x4 pieces of wood propping up deli refrigeration unit. Discard and replace with materials that are cleanable durable and non-absorbent.

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.

More about cleaning or sanitizing problems
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

Interior of ice chite with black mold-like substance. Clean and maintain.

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.

More about cleaning or sanitizing problems
majorCode 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Cooked pasta in plastic containers at 65F. Cooked in past hour. Spread out on sheet tray to cool completely. Do not store cooked foods covered until cooled to 41F. REview cooling methods with staff.

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.

More about food kept at an unsafe temperature

Official record from Boston Inspectional Services Department, May 30, 2024 · Original Source

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