Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
10 inspections
Inspection
May 13, 2026
Passed
2 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
Observed salmon salad & quinoa mix stored @ 50F on salad bar. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Boston Inspectional Services Department, May 13, 2026 · Original Source
Inspection
May 6, 2026
Failed
2 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
Observed salmon salad & quinoa mix stored @ 50F on salad bar. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Boston Inspectional Services Department, May 6, 2026 · Original Source
Inspection
Sep 19, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 19, 2025 · Original Source
Inspection
Mar 26, 2025
Passed
1 recorded violation
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Noted no air gap in the prep sink. Provide
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Noted no air gap in the prep sink. Provide
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Noted food stored on the floor in the dry storage and walkin refrigertaor. Store 6 inches above the floor
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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Noted food stored at the grab and go area missing ingredients/allergen information. Provide
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Noted 3 bay sink in the dish area Quat sanitizer below 50PPM measured by the strip. Provide/ COS by the PIC to 200PPM
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.006/6-305.11-CPermits, training, and postings
Official wording
Designation-Dressing Areas and Lockers (C)
Inspector’s notes
Noted employee belongigs stored in the 3 bay sink and on the shelf with the single use items. Remove
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.
Official record from Boston Inspectional Services Department, Mar 19, 2025 · Original Source
Inspection
Mar 12, 2025
Failed
7 recorded violations
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Noted no air gap in the prep sink. Provide
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Noted food stored on the floor in the dry storage and walkin refrigertaor. Store 6 inches above the floor
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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Noted food stored at the grab and go area missing ingredients/allergen information. Provide
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Noted 3 bay sink in the dish area Quat sanitizer below 50PPM measured by the strip. Provide/ COS by the PIC to 200PPM
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.006/6-305.11-CPermits, training, and postings
Official wording
Designation-Dressing Areas and Lockers (C)
Inspector’s notes
Noted employee belongigs stored in the 3 bay sink and on the shelf with the single use items. Remove
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed Chicken salad @ 44F / Tandori Chicken @ 55F stored on salad bar. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed and stored in refrigerated unit. Corrected 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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed salmon patties / Cut Chicken stored in hot holding cabinet between 112F-130F. Discussed with PIC to maintain hot holding @ 135F and above. PIC reheated. Corrected 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Observed upright freezer in main kitchen soiled with food debris. Clean with frequency to remove all 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, Jul 8, 2024 · Original Source
Inspection
Jun 27, 2024
Failed
4 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
Observed Chicken salad @ 44F / Tandori Chicken @ 55F stored on salad bar. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed and stored in refrigerated unit. Corrected 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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed salmon patties / Cut Chicken stored in hot holding cabinet between 112F-130F. Discussed with PIC to maintain hot holding @ 135F and above. PIC reheated. Corrected 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Observed upright freezer in main kitchen soiled with food debris. Clean with frequency to remove all 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.