Inspection
Sep 1, 2026
2 recorded violations
Official wording
Reheating for Hot Holding (P)
Inspector’s notes
Poached egg hot holding at 112F. PIC stated eggs are cooked cooled and then reheated for hot holding with hot water. All cooked foods must be reheated to 165F for hot holding above 135F. Review reheating process.
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 temperatureOfficial wording
Food Labels (Pf)
Inspector’s notes
Prepared grab & go items with QR codes but not complete ingredient information. Provide labels with ingredients.
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.
More about food source, dating, or labeling problemsOfficial record from Boston Inspectional Services Department, Sep 1, 2026 · Original Source