Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
27 inspections
Inspection
Aug 20, 2026
Passed
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Observed small rodent droppings behine the cookline and under the back staircase. Remove and clean area. Provide the last 2 pest control reports prior to the reinspection. (provide current pest control reports)
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Missing tesing device for 3 compartment sink. Provide
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Observed heavy food soils inside of the refrigeration units. Clean to remove Observed heavy grease build up behind and under the cookline on top of the range and between the units. Clean to remove all grease build up and remove all food 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed multiple handsinks with soiled equipment inside the basin and blocked by equipment. Allow access to the handsinks at all times. Retrain staff to not store equipment in the handsinks
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.
Observed the restroom toilet not operating for customers. Repair and remove signage. Establishment is offering dining area to utilize. A restroom must be available.
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
Observed excessive grease build up on the floor and the wall around warewash area and cookline. Clean to remove
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.
Missing soap at the handsink. Provide at all times
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.
Observed small rodent droppings behine the cookline and under the back staircase. Remove and clean area. Provide the last 2 pest control reports prior to the reinspection. (provide current pest control reports)
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed multiple holes in the wall. In the basement next to the lockers and upper level behind seating area. Repair
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Missing tesing device for 3 compartment sink. Provide
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Observed heavy food soils inside of the refrigeration units. Clean to remove Observed heavy grease build up behind and under the cookline on top of the range and between the units. Clean to remove all grease build up and remove all food 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed multiple handsinks with soiled equipment inside the basin and blocked by equipment. Allow access to the handsinks at all times. Retrain staff to not store equipment in the handsinks
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.
Observed the restroom toilet not operating for customers. Repair and remove signage. Establishment is offering dining area to utilize. A restroom must be available.
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
Observed excessive grease build up on the floor and the wall around warewash area and cookline. Clean to remove
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.
Missing soap at the handsink. Provide at all times
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.
Observed small rodent droppings behine the cookline and under the back staircase. Remove and clean area. Provide the last 2 pest control reports prior to the reinspection.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed multiple holes in the wall. In the basement next to the lockers and upper level behind seating area. Repair
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, Aug 3, 2026 · Original Source
Inspection
May 7, 2026
Passed
6 recorded violations
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
Clean stove top sides and back splash to remove visible soil.
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.
Hand sink behind service counter blocked by cart remove and provide access to hand 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean floor below prep cooking equipment and ware washing area.
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.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove supermarket shopping cart from kitchen 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, May 7, 2026 · Original Source
Inspection
Apr 30, 2026
Failed
6 recorded violations
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
Clean stove top sides and back splash to remove visible soil.
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.
Hand sink behind service counter blocked by cart remove and provide access to hand 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean floor below prep cooking equipment and ware washing area.
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.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove supermarket shopping cart from kitchen 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, Nov 4, 2025 · Original Source
Inspection
Oct 28, 2025
Failed (extension granted)
3 recorded violations
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soiled/ heavy grease build up on the floors and stairs leading down to the basement. Degrease the floors to remove the grease and soil.
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
Observed a noise coming from the hood vent. Repair hood vent. Hood sticker is good.
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.
Ensure staff is trained on - Where to wash dishes/kitchen utensils - That soap and towels are always provided at the hand sinks - That commerical detergent and commerical sanitizer is always provided. - Where to wash hands - How to set up the sanitizer buckets with sanitizer wiping clothes. - Ensure the staff is wiping down all the kitchen equipment with sanitizer and wiping clothes. - Ensure staff is trained on wash rinse and sanitize procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
No sanitizer buckets or wiping clothes. Ensure staff is trained to set up the sanitizer buckets each day and use wiping clothes to clean and wipe down all the kitchen equipment.
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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
No commerical detergent to clean the dishes.
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
Observed a soiled mop sink/ closet. Clean and organize the mop closet. Observed ice build up inside the coffin freezer. Remove ice from the bottom of the coffin freezer 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.
criticalCode 590.004/4-702.11-PCleaning and sanitizing
Official wording
Before Use After Cleaning (P)
Inspector’s notes
No sanitizer to clean the dishes or kitchen equipment. Provide sanitizer.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed soiled utensils inside the hand sink. Remove soiled utensils and ensure your staff is trained on where to wash cooking equipment.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soiled/ heavy grease build up on the floors and stairs leading down to the basement. Degrease the floors to remove the grease and soil.
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.
No hand soap at the hand wash sinks. Provide hand soap 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Observed trash being stored on the back deck and not inside the barrells. Remove all trash off the back deck and ensure trash is being stored inside the barrells.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed a noise coming from the hood vent. Repair hood vent. Hood sticker is good.
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.
Ensure staff is trained on - Where to wash dishes/kitchen utensils - That soap and towels are always provided at the hand sinks - That commerical detergent and commerical sanitizer is always provided. - Where to wash hands - How to set up the sanitizer buckets with sanitizer wiping clothes. - Ensure the staff is wiping down all the kitchen equipment with sanitizer and wiping clothes. - Ensure staff is trained on wash rinse and sanitize procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
No sanitizer buckets or wiping clothes. Ensure staff is trained to set up the sanitizer buckets each day and use wiping clothes to clean and wipe down all the kitchen equipment.
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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
No commerical detergent to clean the dishes.
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
Observed a soiled mop sink/ closet. Clean and organize the mop closet. Observed ice build up inside the coffin freezer. Remove ice from the bottom of the coffin freezer 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.
criticalCode 590.004/4-702.11-PCleaning and sanitizing
Official wording
Before Use After Cleaning (P)
Inspector’s notes
No sanitizer to clean the dishes or kitchen equipment. Provide sanitizer.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed soiled utensils inside the hand sink. Remove soiled utensils and ensure your staff is trained on where to wash cooking equipment.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soiled/ heavy grease build up on the floors and stairs leading down to the basement. Degrease the floors to remove the grease and soil.
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.
No hand soap at the hand wash sinks. Provide hand soap 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Observed trash being stored on the back deck and not inside the barrells. Remove all trash off the back deck and ensure trash is being stored inside the barrells.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed a noise coming from the hood vent. Repair hood vent. Hood sticker is good.
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, Oct 20, 2025 · Original Source
Inspection
Jun 13, 2025
Passed
4 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Observed soil in the mop sink and mop closet floor. Clean to remove all soil. Observed trashbag with food being stored on the floor in the mop closet. Remove trash. Observed heavy soil inside the fryolators. Clean to remove all grease. Observed the front door with soil inside and out. Clean door to remove soil.
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 590.005/5-501.114-CWater, plumbing, and sewage
Official wording
Using Drain Plugs (C)
Inspector’s notes
Observed a missing drain plug. Ensure you have 3 drain plugs that fit. Provide Provide red sanitizer buckets and proper wiping clothes. At the time of the inspection staff was using a planters pot and rag.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soiled floors in the kitchen and services area. Clean to remove all soil and grease from the floor. Observed heavy grease build up behind the stove. Clean to remove all grease build up. Observed heavy grease on the back splash behind stove. Clean to remove grease build up. Observed grease on the hood filters and light shields. Remove grease from hood filters and light shields.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Observed card board boxes being used on the back deck. Observed food and trash and other debris under and on top of the card board boxes. Remove and clean/sanitize the back deck.
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, Jun 13, 2025 · Original Source
Inspection
Jun 6, 2025
Hearing scheduled
10 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Ensure- -Staff is not putting grease down the drain. - Staff is educated on wash rinse sanitize - Need commerical grade detergent - Staff is cleaning and using degreasor for the floors - Staff is not using the hand sinks to store soiled pans - Staff is not using 3 bay sink to store soiled pans - Staff is trained on using the sanitizer buckets to store and clean the counters. -Staff is trained on not putting cardboard on the back deck and keeping the back deck clean.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Observed no commerical grade detergent. Provide commerical grade detergent.
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
Observed soil in the mop sink and mop closet floor. Clean to remove all soil. Observed trashbag with food being stored on the floor in the mop closet. Remove trash. Observed heavy soil inside the fryolators. Clean to remove all grease. Observed the front door with soil inside and out. Clean door to remove soil.
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.
Observed soiled counter and no sanitizer buckets being used. Clean and sanitize all counters.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed both hand wash sinks with items being stored and soiled pans. Remove all items and ensure staff is trained on hand sink procedures.
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.
Observed leak under the prep sink. Ensure staff is not putting the grease into the prep sink. Observed grease all around the outter part of the drain. Clean to remove grease from the drain.
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 590.005/5-501.114-CWater, plumbing, and sewage
Official wording
Using Drain Plugs (C)
Inspector’s notes
Observed a missing drain plug. Ensure you have 3 drain plugs that fit. Provide Provide red sanitizer buckets and proper wiping clothes. At the time of the inspection staff was using a planters pot and rag.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soiled floors in the kitchen and services area. Clean to remove all soil and grease from the floor. Observed heavy grease build up behind the stove. Clean to remove all grease build up. Observed heavy grease on the back splash behind stove. Clean to remove grease build up. Observed grease on the hood filters and light shields. Remove grease from hood filters and light shields.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Observed card board boxes being used on the back deck. Observed food and trash and other debris under and on top of the card board boxes. Remove and clean/sanitize the back deck.
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, Jun 6, 2025 · Original Source
Inspection
Jun 3, 2025
Failed
9 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Ensure- -Staff is not putting grease down the drain. - Staff is educated on wash rinse sanitize - Need commerical grade detergent - Staff is cleaning and using degreasor for the floors - Staff is not using the hand sinks to store soiled pans - Staff is not using 3 bay sink to store soiled pans - Staff is trained on using the sanitizer buckets to store and clean the counters. -Staff is trained on not putting cardboard on the back deck and keeping the back deck clean.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Observed no commerical grade detergent. Provide commerical grade detergent.
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
Observed soil in the mop sink and mop closet floor. Clean to remove all soil. Observed heavy soil inside the fryolators. Clean to remove all grease. Observed the front door with soil inside and out. Clean door to remove soil.
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.
Observed soiled counter and no sanitizer buckets being used. Clean and sanitize all counters.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed both hand wash sinks with items being stored and soiled pans. Remove all items and ensure staff is trained on hand sink procedures.
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.
Observed leak under the prep sink. Ensure staff is not putting the grease into the prep sink. Observed grease all around the outter part of the drain. Clean to remove grease from the drain.
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
Observed soiled floors in the kitchen and services area. Clean to remove all soil and grease from the floor. Observed heavy grease build up behind the stove. Clean to remove all grease build up.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Observed card board boxes being used on the back deck. Observed food and trash and other debris under and on top of the card board boxes. Remove and clean/sanitize the back deck.
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, Jun 3, 2025 · Original Source
Inspection
Jan 22, 2025
Passed
3 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No allergen certificate posted. Provide allergen certificate.
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.
PIC stated that when he runs the prep sink the water over flows over the air gap. Repair. Contact licensed plumber to repair the air gap. Observed heavy grease build up on the air gap under the prep sink. Clean piping to remove grease build up. Ensure prep sink is being used for washing food and not cleaning pots and pans. Observed a broken hot water faucet at the hand sink in the kitchen. PIC purchased a faucet needs to be secured. Repair Contact licensed plumber to repair all violations listed in this section and provide an invoice on licensed company letterhead for the next 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.
Observed that the door sweep on the front door was fixed but the daylight is still coming through. Provide proper door sweeps to ensure no day light is coming through.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Jan 22, 2025 · Original Source
Inspection
Jan 13, 2025
Failed (extension granted)
6 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No allergen certificate posted. Provide allergen certificate.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s notes
Observed food not being properly covered inside the 2 door refrigeration unit. Provide lids/covering. Provide food grade containers with lids for all foods being stored in the refrigeration unit.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
PIC stated that when he runs the prep sink the water over flows over the air gap. Repair. Contact licensed plumber to repair the air gap. Observed heavy grease build up on the air gap under the prep sink. Clean piping to remove grease build up. Ensure prep sink is being used for washing food and not cleaning pots and pans. Observed a broken hot water faucet at the hand sink in the kitchen. PIC purchased a faucet needs to be secured. Repair Contact licensed plumber to repair all violations listed in this section and provide an invoice on licensed company letterhead for the next 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed heavy grease build up on the basement floor on the stairs leading down to the basement and on the kitchen floor. Clean to remove grease build up on all floors. Observed light shields in the kitchen with soil. Clean to remove soil inside and outside of the light shields. Observed heavy grease build up behind the stove. Clean/degrease floors behind stove. Observed grease and soil build up on the walls in the kitchen- Clean to remove all grease and soil on the walls
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.
Observed that the door sweep on the front door was fixed but the daylight is still coming through. Provide proper door sweeps to ensure no day light is coming through.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Observed trash being stored on the back porch. Clean to remove all trash.
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 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No allergen certificate posted. Provide allergen certificate.
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.
Ensure staff and PIC is trained on wash rinse and sanitizing the dishes/equipment Ensure staff is not storing items in the hand sinks. Ensure PIC knows to have soap detergent and sanitizer at all times. Ensure staff is washing hands and using gloves. Provide an allergen certifcate
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s notes
Observed food not being properly covered inside the 2 door refrigeration unit. Provide lids/covering. Provide food grade containers with lids for all foods being stored in the refrigeration unit.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit available. Provide test kit.
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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
No detergent or sanitizer onsite. Provide detergent and sanitizer. -Corrected on site
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.
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
Observed a soiled blender. Clean and sanitize. Ensure staff is trained on cleaning and sanitizing utensils and food equipment.
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
Observed heavy grease build up on the back splash behind the stove. Clean to remove grease. Observed soil inside the coffin freezer. Clean to remove soil. Observed items being stored inside the mopsink. Remove items inside mopsink and clean and organize the mop closet.
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.
Observed no sanitizer buckets on site- Provide sanitizer buckets with sanitizer and wiping clothes. Ensure staff is trained on cleaning and sanitizing counters provide sanitizer buckets sanitizer and wiping clothes. Observed soiled pots pans utensils. - No sanitizer on site to clean properly.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed the hand sinks behind the front counter being used to store soiled dishes. - Remove dry goods sanitize and discontinue using the hand sink to store dry goods. Observed the hand sink in the kitchen being used to store soiled dishes.- Remove soiled dishes sanitize and discontinue storing soiled dishes. Corrected on site
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.
PIC stated that when he runs the prep sink the water over flows over the air gap. Repair. Contact licensed plumber to repair the air gap. Observed heavy grease build up on the air gap under the prep sink. Clean piping to remove grease build up. Ensure prep sink is being used for washing food and not cleaning pots and pans. Observed a broken cage around the fan inside the 2 door refrigeration unit. Fan is making a loud noise due to the cage around it being broken. Repair Observed a broken hot water faucet at the hand sink in the kitchen. Repair At the 3 bay sink when you drain the rinse bay the water backs up into the wash bay. Repair Contact licensed plumber to repair all violations listed in this section and provide an invoice on licensed company letterhead. Purchase drain plugs.
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
Observed heavy grease build up on the basement floor on the stairs leading down to the basement and on the kitchen floor. Clean to remove grease build up on all floors. Observed light shields in the kitchen with soil. Clean to remove soil inside and outside of the light shields. Observed heavy grease build up behind the stove. Clean/degrease floors behind stove. Observed grease and soil build up on the walls in the kitchen- Clean to remove all grease and soil on the walls
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.
No hand soap at any of the hand sinks. Provide hand soap at all hand sinks- Corrected on site
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Observed trash being stored on the back porch. Clean to remove all trash.
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 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No allergen certificate posted. Provide allergen certificate.
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.
Ensure staff and PIC is trained on wash rinse and sanitizing the dishes/equipment Ensure staff is not storing items in the hand sinks. Ensure PIC knows to have soap detergent and sanitizer at all times. Ensure staff is washing hands and using gloves. Provide an allergen certifcate
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit available. Provide test kit.
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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
No detergent or sanitizer onsite. Provide detergent and sanitizer. -Corrected on site
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.
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
Observed soiled knives on the counter soiled knives being stored above the 3 baysink that are being stored next to other clean knives. Clean and sanitize knives and provide proper storage. Observed soiled hand sinks prep sink and 3 bay sink. Observed soiled pot and pans being stored in the prep sink- heavy grease build up inside the prep sink and on the air gap. Discontinue using the hand sinks prep sinks to store items. Clean and sanitize. Observed a soiled blender. Clean and sanitize. Ensure staff is trained on cleaning and sanitizing utensils and food equipment.
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
Observed heavy grease build up on the back splash behind the stove. Clean to remove grease. Observed soil inside the coffin freezer. Clean to remove soil. Observed items being stored inside the mopsink. Remove items inside mopsink and clean and organize the mop closet.
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.
Observed soiled counters. Clean/sanitize to remove soil. Observed no sanitizer buckets on site- Provide sanitizer buckets with sanitizer and wiping clothes. Ensure staff is trained on cleaning and sanitizing counters provide sanitizer buckets sanitizer and wiping clothes. Observed soiled pots pans utensils. - No sanitizer on site to clean properly.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed the hand sinks behind the front counter being used to store soiled dishes. - Remove dry goods sanitize and discontinue using the hand sink to store dry goods. Observed the hand sink in the kitchen being used to store soiled dishes.- Remove soiled dishes sanitize and discontinue storing soiled dishes. Corrected on site
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.
Observed a bucket with stagnant water being stored under the prep sink. Repair leak. Observed heavy grease build up on the air gap. Clean piping to remove grease build up. Observed a broken cage around the fan inside the 2 door refrigeration unit. Fan is making a loud noise due to the cage around it being broken. Repair
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
Observed heavy grease build up on the basement floor on the stairs leading down to the basement and on the kitchen floor. Clean to remove grease build up on all floors. Observed light shields in the kitchen with soil. Clean to remove soil inside and outside of the light shields. Observed heavy grease build up behind the stove. Clean/degrease floors behind stove.
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.
No hand soap at any of the hand sinks. Provide hand soap at all hand sinks- Corrected on site
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Observed trash being stored on the back porch. Clean to remove all trash.
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 8, 2025 · Original Source
Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
Jul 17, 2024
Passed
2 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Observed a bucket under the prep sink used to catch the water from the piping. An air gap was installed but is missing the top of the pipe. This is causing the water to overflow. Repair and provide a plumbing report from a licensed plumber.
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.
Observed trash spilled out on the back deck. Remove any unnessary items on the back porch. Clean up spilled trash. Back porch needs to be clean and free of any trash and equipment.
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, Jul 17, 2024 · Original Source
Inspection
Jul 3, 2024
Failed (extension granted)
9 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed an open can of tomato sauce in the orginal can. Provide food grade container.
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.
Observed a bucket with water under the prep sink. Prep sink is leaking and needs to be repaired. Repair .
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.
Observed trash spilled out on the back deck. Remove any unnessary items on the back porch. Clean up spilled trash. Back porch needs to be clean and free of any trash and equipment.
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No vomit and diarrhea kit onsite. Provide a kit.
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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
No detergent at the 3 bay sink. Provide commerical grade detergent. Ensure staff is trained to make sure that detergent is on site at all times. PIC stated that his consultant ( I spoke to on the phone) was picking up the commerical grade detergent.
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
Interior of the hood vent is soild. Clean to remove any visible soil. Hood sticker is good. Clean the exterior of the fryolaters. Clean and organize the mop sink in the kitchen area.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand wash sink is being used to store soiled blender and utensils. Discontinue using the hand wash sink to store soild items.
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.
Observed a bucket under the prep sink used to catch the water from the piping. An air gap was installed but is missing the top of the pipe. This is causing the water to overflow. Repair and provide a plumbing report from a licensed plumber.
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 hand soap at the handsink in the kitchen. Provide hand soap.
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 3, 2024 · Original Source
Inspection
Jun 26, 2024
Failed
8 recorded violations
majorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand wash sink is being used to store soiled blender and utensils. Discontinue using the hand wash sink to store soild items.
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.
Observed a bucket with water under the prep sink. Prep sink is leaking and needs to be repaired. Repair .
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.
Observed trash out on the back deck. Remove all boxes and any unnessary items on the back porch.
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 hand soap at the handsink in the kitchen. Provide hand soap.
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No vomit and diarrhea kit onsite. Provide a kit.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed an open can of tomato sauce in the orginal can. Provide food grade container.
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 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
No detergent at the 3 bay sink. Provide commerical grade detergent. Ensure staff is trained to make sure that detergent is on site at all times. PIC stated that his consultant ( I spoke to on the phone) was picking up the commerical grade detergent.
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
Interior of the hood vent is soild. Clean to remove any visible soil. Hood sticker is good. Clean the exterior of the fryolaters. Clean and organize the mop sink in the kitchen area.
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, Jun 26, 2024 · Original Source
Inspection
Mar 27, 2024
Passed
1 recorded violation
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Observed no air gap at the prep sink. Contact a licensed plumber to repair prep sink. Upon re-inspection the PIC has provided a plumbers report that the repairs have been completed. A photo of the air gap was forwarded to ISD Health to be reviewed by the ISD plumbing department for possible approval.
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.
Official record from Boston Inspectional Services Department, Mar 27, 2024 · Original Source
Inspection
Mar 11, 2024
Failed (extension granted)
2 recorded violations
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Observed no air gap at the prep sink. Contact a licensed plumber to repair prep sink. Upon re-inspection the PIC has provided a plumbers report that the repairs have been completed. A photo of the air gap was forwarded to ISD Health to be reviewed by the ISD plumbing department for possible approval.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Observed broken equipment downstairs. Remove all clutter and any equipment that is not being used.
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, Mar 11, 2024 · Original Source
Inspection
Mar 4, 2024
Failed (extension granted)
23 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
The sink near the steam table has no cold water and no soap pr paper towels. The sink in the kitchen is completely blocked with small equipment in the sink and a table restricting access and tehre is no soap or paper towels. The employee bathroom ahs no paper towels. Ensure that all sinks are fully stocked and accessible and employees are properly trained in handwashing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed food not stored in proper food grade containers inside the 2 door pepsi refrigeration unit. Provide food grade containers. Observed rice and pork being stored on the floor in the kitchen. Discontinue storing food on the floor. Food stored in a sanitizer bucket. Provide a food grade container to store items safely.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
There is rice and pork stored on the flooor of the kitchen at room temperature; pork is 57F. Store items elevated and under refrigeration of 41F or below.
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit onsite. Provide a test kit.
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 590.004/4-501.16-CCleaning and sanitizing
Official wording
Warewashing Sinks Use Limitation (C)
Inspector’s notes
There is food that is going to be thrown in the trash in the sanitizer side of the three bay sink. Properly dispose of food and clean and sanitize the sink so it can be setup to properly sanitize equipment.
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.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Observed no air gap at the prep sink. Contact a licensed plumber to repair 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed both hand sinks blocked. Handsinks must be accessible. No cold water at the handsink near the register. Provide cold water.
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.
Observed debis around the trash area. Clean to remove debis.
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
Observed heavy soild floor and walls. Clean to remove all soil on floor and walls.
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 lightbulb in the basement is so dim that it is difficult to see in the bathroom. Provide lighting in the downstairs bathroom.
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.
Observed pots and pans inside the handsink in the kitchen and employees belongings inside the handsink at front counter. Employees must wash hands at the handsinks. Discontinue placing pots pans and belonging inside the handsink.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
There is a food handler certificate but no certified food manager or allergen certificate posted. Provide CFPM and Allergen certificate. No person in charge to supervise the food safety of the establishment. There are numerous risk factor violations including handwashing santiizing equipment temperture and prevention of contamination. Provide a full time certified manager to supervise the location.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
No detergent or sanitizer available at the 3 bay sink. Provide detergent and sanitizer so equipment can be properly cleaned and sanitized.
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.
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
Observed knives and blender on the counter heavily soiled. Clean and sanitze to remove soil. Observed soil inside the 2 door refrigeration unit. Clean the interior and exterior of the refrigeration unit. Observed the inside of the coffin freezer soiled. Clean to remove soil.
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
Hood vent is visibly soiled. Hood sticker is warn down and not visible to read the expiration date. Contact licensed company to have hood cleaned.
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.
No hand soap at both handsinks in the kitchen. Provide soap.
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.
Evidence of heavy rodent activity. There are droppings along the floors and counters in the kitchen on the stairs and in the basement. Provide a detailed IPM report from a licensed exterminator.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Observed broken equipment downstairs. Remove all clutter and any equipment that is not being used.
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.
criticalCode 590.014/SummaryS-PPermits, training, and postings
Official wording
uspension of Permit / Emergency Closure without a Prior Hearing (P)
Inspector’s notes
There are numerous risk factor violations. The permit will be suspended until a hearing can be held and a determination about reopening the location can be made. Contact the Helath Department at isdhealth@boston.gov to schedule a hearing.
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 4, 2024 · Original Source
Inspection
Mar 1, 2024
Temporarily closed
The health department recorded a closure at this inspection.
23 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
The sink near the steam table has no cold water and no soap pr paper towels. The sink in the kitchen is completely blocked with small equipment in the sink and a table restricting access and tehre is no soap or paper towels. The employee bathroom ahs no paper towels. Ensure that all sinks are fully stocked and accessible and employees are properly trained in handwashing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed pots and pans inside the handsink in the kitchen and employees belongings inside the handsink at front counter. Employees must wash hands at the handsinks. Discontinue placing pots pans and belonging inside the handsink.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
No person in charge to supervise the food safety of the establishment. There are numerous risk factor violations including handwashing santiizing equipment temperture and prevention of contamination. Provide a full time certified manager to supervise the location.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed food not stored in proper food grade containers inside the 2 door pepsi refrigeration unit. Provide food grade containers. Observed rice and pork being stored on the floor in the kitchen. Discontinue storing food on the floor. Food stored in a sanitizer bucket. Provide a food grade container to store items safely.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
There is rice and pork stored on the flooor of the kitchen at room temperature; pork is 57F. Store items elevated and under refrigeration of 41F or below.
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit onsite. Provide a test kit. Upon re-inspection--Test kit ordered per PIC(invoice provided)
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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
No detergent or sanitizer available at the 3 bay sink. Provide detergent and sanitizer so equipment can be properly cleaned and sanitized.
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 590.004/4-501.16-CCleaning and sanitizing
Official wording
Warewashing Sinks Use Limitation (C)
Inspector’s notes
There is food that is going to be thrown in the trash in the sanitizer side of the three bay sink. Properly dispose of food and clean and sanitize the sink so it can be setup to properly sanitize equipment.
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.
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
Observed knives and blender on the counter heavily soiled. Clean and sanitze to remove soil.
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
Hood vent is visibly soiled. Hood sticker is warn down and not visible to read the expiration date. Contact licensed company to have hood cleaned. Upon re-inspection Hood sticker was observed expired on 8.21.23 PIC instructed to contact company to schedule service & emaill appt confirmation to the Health department.
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.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Observed no air gap at the prep sink. Contact a licensed plumber to repair 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed both hand sinks blocked. Handsinks must be accessible. No cold water at the handsink near the register. Provide cold water.
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.
Observed debis around the trash area. Clean to remove debis.
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
Observed heavy soild floor and walls. Clean to remove all soil on floor and walls.
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.
No hand soap at both handsinks in the kitchen. Provide soap.
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.
The lightbulb in the basement is so dim that it is difficult to see in the bathroom. Provide lighting in the downstairs bathroom.
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.
Evidence of heavy rodent activity. There are droppings along the floors and counters in the kitchen on the stairs and in the basement. Provide a detailed IPM report from a licensed exterminator.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Observed broken equipment downstairs. Remove all clutter and any equipment that is not being used.
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.
criticalCode 590.014/SummaryS-PPermits, training, and postings
Official wording
uspension of Permit / Emergency Closure without a Prior Hearing (P)
Inspector’s notes
There are numerous risk factor violations. The permit will be suspended until a hearing can be held and a determination about reopening the location can be made. Contact the Helath Department at isdhealth@boston.gov to schedule a hearing.
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.
The sink near the steam table has no cold water and no soap pr paper towels. The sink in the kitchen is completely blocked with small equipment in the sink and a table restricting access and tehre is no soap or paper towels. The employee bathroom ahs no paper towels. Ensure that all sinks are fully stocked and accessible and employees are properly trained in handwashing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed pots and pans inside the handsink in the kitchen and employees belongings inside the handsink at front counter. Employees must wash hands at the handsinks. Discontinue placing pots pans and belonging inside the handsink.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
There is a food handler certificate but no certified food manager or allergen certificate posted. Provide CFPM and Allergen certificate. No person in charge to supervise the food safety of the establishment. There are numerous risk factor violations including handwashing santiizing equipment temperture and prevention of contamination. Provide a full time certified manager to supervise the location.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed food not stored in proper food grade containers inside the 2 door pepsi refrigeration unit. Provide food grade containers. Observed rice and pork being stored on the floor in the kitchen. Discontinue storing food on the floor. Food stored in a sanitizer bucket. Provide a food grade container to store items safely.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
There is rice and pork stored on the flooor of the kitchen at room temperature; pork is 57F. Store items elevated and under refrigeration of 41F or below.
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit onsite. Provide a test kit.
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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
No detergent or sanitizer available at the 3 bay sink. Provide detergent and sanitizer so equipment can be properly cleaned and sanitized.
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 590.004/4-501.16-CCleaning and sanitizing
Official wording
Warewashing Sinks Use Limitation (C)
Inspector’s notes
There is food that is going to be thrown in the trash in the sanitizer side of the three bay sink. Properly dispose of food and clean and sanitize the sink so it can be setup to properly sanitize equipment.
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.
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
Observed knives and blender on the counter heavily soiled. Clean and sanitze to remove soil. Observed soil inside the 2 door refrigeration unit. Clean the interior and exterior of the refrigeration unit. Observed the inside of the coffin freezer soiled. Clean to remove soil.
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
Hood vent is visibly soiled. Hood sticker is warn down and not visible to read the expiration date. Contact licensed company to have hood cleaned.
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.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Observed no air gap at the prep sink. Contact a licensed plumber to repair 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed both hand sinks blocked. Handsinks must be accessible. No cold water at the handsink near the register. Provide cold water.
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.
Observed debis around the trash area. Clean to remove debis.
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
Observed heavy soild floor and walls. Clean to remove all soil on floor and walls.
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.
No hand soap at both handsinks in the kitchen. Provide soap.
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.
The lightbulb in the basement is so dim that it is difficult to see in the bathroom. Provide lighting in the downstairs bathroom.
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.
Evidence of heavy rodent activity. There are droppings along the floors and counters in the kitchen on the stairs and in the basement. Provide a detailed IPM report from a licensed exterminator.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Observed broken equipment downstairs. Remove all clutter and any equipment that is not being used.
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.
criticalCode 590.014/SummaryS-PPermits, training, and postings
Official wording
uspension of Permit / Emergency Closure without a Prior Hearing (P)
Inspector’s notes
There are numerous risk factor violations. The permit will be suspended until a hearing can be held and a determination about reopening the location can be made. Contact the Helath Department at isdhealth@boston.gov to schedule a hearing.
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.