SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
11 inspections
Inspection
Jan 7, 2026
Passed
5 recorded violations
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Soils on walls and attachments Kitchen/prep/ware washing
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Chipped and worn paint on walls and attachments - Kitchen/ware washing and walk units
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
Soils on walls and attachments Kitchen/prep/ware washing
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Chipped and worn paint on walls and attachments - Kitchen/ware washing and walk units
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 16, 2025 · Original Source
Inspection
May 16, 2025
Passed
3 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean the dunnage rack and wire rack shelving unit to remove soils/spills.
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.
The handsink in the dishroom is not operating.Repair Discussed with the manager to use alternate sink until repairs are complete.
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 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the walk in freezer floor to remove debris
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, May 16, 2025 · Original Source
Inspection
Apr 30, 2025
Failed
3 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean the dunnage rack and wire rack shelving unit to remove soils/spills.
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.
The handsink in the dishroom is not operating.Repair Discussed with the manager to use alternate sink until repairs are complete.
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 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the walk in freezer floor to remove debris
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 30, 2025 · Original Source
Inspection
Jan 14, 2025
Passed
1 recorded violation
majorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp dish machine Wash 156 F Final rinse Gauge 205 F Irreveresible measuring device 149.8 F Work order placed. Unit put out of order and using 3 bay sink only w/quats sanitizer
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 many food handlers not using signle use gloves properly Leaving returning work stations. Multitasking wearing same single use gloves I provided during inspection a handout on proper glove use at this inspection and at a prior inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cold holding - All TCS foods must be properly stored at 41 F or below Multiple temperatures in the danger zone noted during inspection Salad bar - well of salad bar in approx. 4" deep and food is being stored above the cold surface Cooked broccoli w/veggies 50 F Leafy greens 50 F Cooked sandwich prep - TCS food being stored on cold plate with approx. 1" deep space Leafy greens 50 F Hummas 49 F Bleu cheese
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Prepacked bake goods for customer self service not labeled per code
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp dish machine Wash 156 F Final rinse Gauge 205 F Irreveresible measuring device 149.8 F Work order placed. Unit put out of order and using 3 bay sink only w/quats sanitizer
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 hand sink at hot foods/cooking area at start of line - Install hand washing sink Employees rinsing hands at dump sink
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Boston Inspectional Services Department, Nov 12, 2024 · Original Source
Inspection
Nov 4, 2024
Failed
7 recorded violations
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Prepacked bake goods for customer self service not labeled per code
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Observed many food handlers not using signle use gloves properly Leaving returning work stations. Multitasking wearing same single use gloves I provided during inspection a handout on proper glove use at this inspection and at a prior inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cold holding - All TCS foods must be properly stored at 41 F or below Multiple temperatures in the danger zone noted during inspection Salad bar - well of salad bar in approx. 4" deep and food is being stored above the cold surface Cooked broccoli w/veggies 50 F Leafy greens 50 F Cooked sandwich prep - TCS food being stored on cold plate with approx. 1" deep space Leafy greens 50 F Hummas 49 F Bleu cheese
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp dish machine Wash 156 F Final rinse Gauge 200 F Irreveresible measuring device 154 F Work order placed. Unit put out of order and using 3 bay sink only w/quats sanitizer
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 hand sink at hot foods/cooking area at start of line - Install hand washing sink Employees rinsing hands at dump sink
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Boston Inspectional Services Department, Nov 4, 2024 · Original Source
Inspection
Feb 2, 2024
Report filed
3 recorded violations
minorCode 590.004/4-502.11-CFood temperature
Official wording
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
Final rinse 200 F Using 3 bay sink with quats Upon re-inspection Final rinse guage reading 209F(disk 160F) Repair guage
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
Gasket on lid to ice machine worn Gasket on 3 door refrigerator worn
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Exposed insulation around pipes in mop sink 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, Feb 2, 2024 · Original Source
Inspection
Jan 26, 2024
Failed (extension granted)
6 recorded violations
notedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
No proof that the Certified food protection manager is trained in Allergen Awareness No proof of an employee is trained in anti-choking Post 2024 health permit
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
Wash temperature 142 F Must maintain 160 F
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) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
Final rinse 200 F Using 3 bay sink with quats Upon re-inspection Final rinse guage reading 209F(disk 160F) Repair guage
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
Gasket on lid to ice machine worn Gasket on 3 door refrigerator worn
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.
Some hand sinks in prep area don't have signage reminding employees to wash hands.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Exposed insulation around pipes in mop sink 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, Jan 26, 2024 · Original Source
Inspection
Jan 9, 2024
Failed
6 recorded violations
majorCode 590.004/4-501.110-PFFood temperature
Official wording
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
Wash temperature 142 F Must maintain 160 F
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Final rinse 200 F Using 3 bay sink with quats Irreversable measuring device not registering
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
Gasket on lid to ice machine worn Gasket on 3 door refrigerator worn
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.
Some hand sinks in prep area don't have signage reminding employees to wash hands.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Exposed insulation around pipes in mop sink 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.
No proof that the Certified food protection manager is trained in Allergen Awareness No proof of an employee is trained in anti-choking Post 2024 health permit
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.