Official record from Boston Inspectional Services Department, Aug 26, 2026 · Original Source
Inspection
Aug 3, 2026
Failed (extension granted)
12 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed multiple staff preparing foods missing hair restraint. Provide to prevent contaminations
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Shelltags observed missing last sold date and not kep in chronological order. Provide Discussed at the time of inspection.
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.
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Food storage containers/ bulk bins and condiment containers at the cookline observed without labels. Provide labels when removed from original containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
PIC unable to provide an irreverssible thermometer for the high temp dishwasher on site. 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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Main bar low temp dishwasher observed at 0ppm. After multiple attempts 80ppm was recorded Additional diswashers in compliance on site
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.
No service/mop sink observed on site PIC to provide plumbers report from a licensed plumber on the cost of install of a service sink. ***If a service sink is installed prior to the scheduled compliance inspection A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Bar handwashing sink lower level observed being used as a dump sink. Discontinue
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Establishment observed without a food prep sink. Produce/fruits gets washed in the middle compartment of the 3 bay sink. PIC to provide plumbers report from a licensed plumber on the cost of install of a food prep sink. ***If a food prep sink is installed prior to the scheduled compliance inspection A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled
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.
Bar handwashing sink at the lower level observed missing handwashing signage. Provide to encourage handwashing.
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed multiple staff preparing foods missing hair restraint. Provide to prevent contaminations
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Shelltags observed missing last sold date and not kep in chronological order. Provide Discussed at the time of inspection.
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.
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Food storage containers/ bulk bins and condiment containers at the cookline observed without labels. Provide labels when removed from original containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
PIC unable to provide an irreverssible thermometer for the high temp dishwasher on site. 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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Main bar low temp dishwasher observed at 0ppm. After multiple attempts 80ppm was recorded Additional diswashers in compliance on site
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.
No service/mop sink observed on site PIC to provide plumbers report from a licensed plumber on the cost of install of a service sink. ***If a service sink is installed prior to the scheduled compliance inspection A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Bar handwashing sink lower level observed being used as a dump sink. Discontinue
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Establishment observed without a food prep sink. Produce/fruits gets washed in the middle compartment of the 3 bay sink. PIC to provide plumbers report from a licensed plumber on the cost of install of a food prep sink. ***If a food prep sink is installed prior to the scheduled compliance inspection A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled
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.
Bar handwashing sink at the lower level observed missing handwashing signage. Provide to encourage handwashing.
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, Jul 22, 2026 · Original Source
Inspection
Apr 28, 2025
Passed
4 recorded violations
minorCode 590.003/3-304.16-CCleaning and sanitizing
Official wording
Using Clean Tableware for Second Portions and Refills (C)
Inspector’s notes
Remove heavily scorned cutting boards from the units where needed and replace them - far too compromised to be cleaned 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
New mene is missing the proper consumer advisory address and make corrections to on-line menus and menu boards
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.
Remove stubborm vents covered in grease and soak in a high concentration of chlorine sanitizer overnight
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, Apr 28, 2025 · Original Source
Inspection
Apr 18, 2025
Failed
4 recorded violations
minorCode 590.003/3-304.16-CCleaning and sanitizing
Official wording
Using Clean Tableware for Second Portions and Refills (C)
Inspector’s notes
Remove heavily scorned cutting boards from the units where needed and replace them - far too compromised to be cleaned 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
New mene is missing the proper consumer advisory address and make corrections to on-line menus and menu boards
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.
Remove stubborm vents covered in grease and soak in a high concentration of chlorine sanitizer overnight
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, Apr 18, 2025 · Original Source
Inspection
Jun 3, 2024
Report filed
3 recorded violations
minorCode 590.006/6-301.14-CHandwashing
Official wording
Handwashing Signage (C)
Inspector’s notes
Ensure all designated hand sinks in the kitchen / prep room as well as behind the barare properly identied as such " Hand Washing Only " - Clearly identify the " dump" sinks behind the bar to reduce potential confusion
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 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Ensure the " Allergen awareness certificates " are current - posted on site and that the names match the food safety persons name as we discussed during inspection
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, Jun 3, 2024 · Original Source
Inspection
Apr 25, 2024
Passed
11 recorded violations
minorCode 590.002/2-304.11-CCleaning and sanitizing
Official wording
Clean Condition-Outer Clothing (C)
Inspector’s notes
Ensure staff are changing visibly soiled aprons when needed throughout the day
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
All prep cooks and food handlers need to wesr proper hair restraints when handling foods
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No curenty food safety or allergen awareness certificates on site - address as discussed
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Set up seperate sanitizing buckets for the coffee station - salad station and raw proteins / food prep locations of the restaurant
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
New menu is missing a section for the menu items offered under cooked - address as discussed
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.
Remove the two visibly soiled vents in the hood on the far end covered in blackened soils
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 590.004/4-204.119-CWater, plumbing, and sewage
Official wording
Warewashing Sinks and Drain boards Self-Draining (C)
Inspector’s notes
Ensure there is enough of a segragated and ample area for clean pots pansd and utensils to properly air dry
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Repl ace compromised test strips - current ones are wet and cannot be used
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 exterior of all cooking equipment - inside and outside of all refrigeration and freezer units from visible food 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.
Official record from Boston Inspectional Services Department, Apr 25, 2024 · Original Source
Inspection
Apr 17, 2024
Failed
11 recorded violations
minorCode 590.002/2-304.11-CCleaning and sanitizing
Official wording
Clean Condition-Outer Clothing (C)
Inspector’s notes
Ensure staff are changing visibly soiled aprons when needed throughout the day
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
All prep cooks and food handlers need to wesr proper hair restraints when handling foods
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No curenty food safety or allergen awareness certificates on site - address as discussed
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Set up seperate sanitizing buckets for the coffee station - salad station and raw proteins / food prep locations of the restaurant
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
New menu is missing a section for the menu items offered under cooked - address as discussed
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.
Remove the two visibly soiled vents in the hood on the far end covered in blackened soils
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 590.004/4-204.119-CWater, plumbing, and sewage
Official wording
Warewashing Sinks and Drain boards Self-Draining (C)
Inspector’s notes
Ensure there is enough of a segragated and ample area for clean pots pansd and utensils to properly air dry
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Repl ace compromised test strips - current ones are wet and cannot be used
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 exterior of all cooking equipment - inside and outside of all refrigeration and freezer units from visible food 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.