minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Air gap was installed. PIC to provide permit from ISD plumbing divison to : inc.prince@boston.gov
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 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Air gap was installed. PIC to provide permit from ISD plumbing divison to : inc.prince@boston.gov
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker observed expired 10.22.25. Provide updated hood sticker from a licensed hood cleaning company Per PIC hood cleaning is scheduled for 3.24.26
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, Mar 30, 2026 · Original Source
Inspection
Mar 17, 2026
Failed (extension granted)
12 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
PIC unable to provide kit & procedure for vomit & diarrheal clean up events. Provide (will be delivered 3.11.26 from amazon) Inspector will provide procedure to the operator.
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(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Establishment must designate another CFPM staff to be on site for all hours of operation to overseas safe operation of the establishment.
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.
Multiple refrigeration units observed without a conspicious thermometer. Install maintain visible(will be delivered 3.11.26 from amazon)
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.
PIC unable to provide metal probe food thermometer. Provide maintain accessible (will be delivered 3.11.26 from amazon)
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.
Facility observed with only 1 handsink on site (in process per PIC working with a plumber) No handsink observed in the warewashing and food prep area downstairs. Install PIC to monitor 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 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Air gap was installed. PIC to provide permit from ISD plumbing divison to : inc.prince@boston.gov
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.
Multiple entrance/ backdoor observed without an effective weather strip/ door sweep. Install (handyman will be on site 3.11.26 per PIC) Smoke found in foundation wall in 2 different access point (brick wall and behing electrical panel) *** Wall to be sealed and concreted in both access point. (3.12.26)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Multiple handsink on site observed without handwashing sign. Provide to all handsink missing signage (will be delivered 3.11.26 from amazon)
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.
Multiple rat droppings observed downstairs in the basement on the floor under the electrical panel and on the floor near and around the water heater. PIC recommended to increase visit from a licensed exterminator until rodent population is remediated and provide after visit report to: inca.prince@boston.gov (3.12.26)
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
Smoke found in foundation wall in 2 different access point (brick wall and behing electrical panel) *** Wall to be sealed and concreted in both access point.(3.12.26)
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker observed expired 10.22.25. Provide updated hood sticker from a licensed hood cleaning company Per PIC hood cleaning is scheduled for 3.24.26
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, Mar 17, 2026 · Original Source
Inspection
Mar 12, 2026
Failed (extension granted)
12 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
PIC unable to provide kit & procedure for vomit & diarrheal clean up events. Provide (will be delivered 3.11.26 from amazon) Inspector will provide procedure to the operator.
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(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Establishment must designate another CFPM staff to be on site for all hours of operation to overseas safe operation of the establishment.
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.
Multiple refrigeration units observed without a conspicious thermometer. Install maintain visible(will be delivered 3.11.26 from amazon)
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.
PIC unable to provide metal probe food thermometer. Provide maintain accessible (will be delivered 3.11.26 from amazon)
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.
Facility observed with only 1 handsink on site (in process per PIC working with a plumber) No handsink observed in the warewashing and food prep area downstairs. Install PIC to monitor 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 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Food prepsink on the first floor observed without and air gap. PIC to provide detailed plumbers report on the cost of install of an air gap. (plumber will be on site 3.11.26)
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.
Multiple entrance/ backdoor observed without an effective weather strip/ door sweep. Install (handyman will be on site 3.11.26 per PIC) Smoke found in foundation wall in 2 different access point (brick wall and behing electrical panel) *** Wall to be sealed and concreted in both access point. (3.12.26)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Multiple handsink on site observed without handwashing sign. Provide to all handsink missing signage (will be delivered 3.11.26 from amazon)
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.
Multiple rat droppings observed downstairs in the basement on the floor under the electrical panel and on the floor near and around the water heater. PIC recommended to increase visit from a licensed exterminator until rodent population is remediated and provide after visit report to: inca.prince@boston.gov (3.12.26)
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
Smoke found in foundation wall in 2 different access point (brick wall and behing electrical panel) *** Wall to be sealed and concreted in both access point.(3.12.26)
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker observed expired 10.22.25. Provide updated hood sticker from a licensed hood cleaning company Per PIC hood cleaning is scheduled for 3.24.26
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
Observed staff working with RTE foods without hair restraint. Provide
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
PIC unable to provide kit & procedure for vomit & diarrheal clean up events. Provide (will be delivered 3.11.26 from amazon) Inspector will provide procedure to the operator.
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(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Establishment must designate another CFPM staff to be on site for all hours of operation to overseas safe operation of the establishment.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Multiple food items observed stored on the floor. Discontinue/ elevate
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 wood stick stored inside bucket of house made sauce. Discontinue Observed ice scooped stored inside ice basin. Discontinue Observed staff prepping food downstairs in the basement area under exposed and unmarked pipe. Discontinue
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 multiple package of foods stored instagnant water. Observed ROP fish stored in stagnant water for thawing. Disconinue PIC to review thawing process with staff
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Observed house made sauces cooling in deep plastic buckets. Discontinue PIC to review and train staff on cooling methods
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiples containers of prepped food stored in cold units observed without date marking. Provide made/discard before storing
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Observed food items stored on rusty shelvings. 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.
Hood filters and attachments observed soiled. Clean to remove
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.
Multiple refrigeration units observed without a conspicious thermometer. Install maintain visible(will be delivered 3.11.26 from amazon)
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.
PIC unable to provide metal probe food thermometer. Provide maintain accessible (will be delivered 3.11.26 from amazon)
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Facility observed without sufficient equipment for cooling process. 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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
PIC unable to provide sanitzer test strips for both dishwasher and 2 bay sink . 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.
majorCode 590.004/4-501.17-PFCleaning and sanitizing
Official wording
Warewashing Equipment Cleaning Agents (Pf)
Inspector’s notes
PIC unable to provide non rinse detergent for the 2 bay sink on site. 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.
criticalCode 590.004/4-702.11-PCleaning and sanitizing
Official wording
Before Use After Cleaning (P)
Inspector’s notes
Multiple food contact surfaces observed soiled. Clean and sanitze more often
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.
Facility observed with only 1 handsink on site (in process per PIC working with a plumber) No handsink observed in the warewashing and food prep area downstairs. Install PIC to monitor 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 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Food prepsink on the first floor observed without and air gap. PIC to provide detailed plumbers report on the cost of install of an air gap. (plumber will be on site 3.11.26)
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
Kitchen handsink observed unaccessible due to upright fridge install. Remove Keep accessible at all time for hanwashing to prevent contamination by hands
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Kitchen main hansink observed not operating. Provide repair and plumbers invoice
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 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Food prepsink on the first floor observed without and air gap. PIC to provide detailed plumbers report on the cost of install of an air gap. (plumber will be on site 3.11.26)
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
Floor throughout the facilty observed in need of deep cleaning from loose debris stagnant water grease build up. 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.
Kitchen main handsink observed without hand washing soap . Provide and maintain
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.
2 bay sink observed supplied with paper towel. 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.
Multiple handsink on site observed without handwashing sign. Provide to all handsink missing signage (will be delivered 3.11.26 from amazon)
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.
Notes:Large quantity of rat droppings observed in multiple location of the establishment. Current detailed IPM report from a licensed exterminator report was povided on site. Increase visit from exterminator recommended .
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
Facility observed heavily clutter in the prep area downstairs and on the second level. Clean & organize to remove
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
Multiple voids observed throughout the facility (basement upstairs second level) . Repair/seal
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker observed expired 10.22.25. Provide updated hood sticker from a licensed hood cleaning company Per PIC hood cleaning is scheduled for 3.24.26
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
Observed staff working with RTE foods without hair restraint. Provide
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
PIC unable to provide kit & procedure for vomit & diarrheal clean up events. Provide Inspector will provide procedure to the operator.
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(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Establishment must designate another CFPM staff to be on site for all hours of operation to overseas safe operation of the establishment.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Multiple food items observed stored on the floor. Discontinue/ elevate
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 wood stick stored inside bucket of house made sauce. Discontinue Observed ice scooped stored inside ice basin. Discontinue Observed staff prepping food downstairs in the basement area under exposed and unmarked pipe. Discontinue
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 multiple package of foods stored instagnant water. Observed ROP fish stored in stagnant water for thawing. Disconinue PIC to review thawing process with staff
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Observed house made sauces cooling in deep plastic buckets. Discontinue PIC to review and train staff on cooling methods
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiples containers of prepped food stored in cold units observed without date marking. Provide made/discard before storing
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Observed food items stored on rusty shelvings. 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.
Hood filters and attachments observed soiled. Clean to remove
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.
Multiple refrigeration units observed without a conspicious thermometer. Install maintain visible
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.
PIC unable to provide metal probe food thermometer. Provide maintain accessible
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Facility observed without sufficient equipment for cooling process. 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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
PIC unable to provide sanitzer test strips for both dishwasher and 2 bay sink . 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.
majorCode 590.004/4-501.17-PFCleaning and sanitizing
Official wording
Warewashing Equipment Cleaning Agents (Pf)
Inspector’s notes
PIC unable to provide non rinse detergent for the 2 bay sink on site. 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.
criticalCode 590.004/4-702.11-PCleaning and sanitizing
Official wording
Before Use After Cleaning (P)
Inspector’s notes
Multiple food contact surfaces observed soiled. Clean and sanitze more often
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.
Facility observed with only 1 handsink on site (not operating) No handsink observed in the warewashing and food prep area downstairs. Install PIC to monitor 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Kitchen handsink observed unaccessible due to upright fridge install. Remove Keep accessible at all time for hanwashing to prevent contamination by hands
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Kitchen main hansink observed not operating. Provide repair and plumbers invoice
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 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Food prepsink on the first floor observed without and air gap. PIC to provide detailed plumbers report on the cost of install of an air gap.
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
Floor throughout the facilty observed in need of deep cleaning from loose debris stagnant water grease build up. 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.
Kitchen main handsink observed without hand washing soap . Provide and maintain
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.
2 bay sink observed supplied with paper towel. 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.
Multiple handsink on site observed without handwashing sign. Provide to all handsink missing signage
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.
Notes:Large quantity of rat droppings observed in multiple location of the establishment. Current detailed IPM report from a licensed exterminator report was povided on site. Increase visit from exterminator recommended .
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
Facility observed heavily clutter in the prep area downstairs and on the second level. Clean & organize to remove
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
Multiple voids observed throughout the facility (basement upstairs second level) . Repair/seal
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker observed expired 10.22.25. Provide updated hood sticker from a licensed hood cleaning company Per PIC hood cleaning is scheduled for 3.24.26
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, Mar 9, 2026 · Original Source
Inspection
Dec 11, 2025
Passed
5 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Post copy of PIC current food safety certificate on site -
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 as discussed
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 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Replace compromised cutting boards where needed
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 inside of all under counter refrigeration units from visible food spills stains and soils
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Dec 11, 2025 · Original Source
Inspection
Dec 4, 2025
Failed
5 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Post copy of PIC current food safety certificate on site -
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 as discussed
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 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Replace compromised cutting boards where needed
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 inside of all under counter refrigeration units from visible food spills stains and soils
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Dec 4, 2025 · Original Source
Inspection
Mar 24, 2025
Report filed
1 recorded violation
minorCode 590.003/3-601.12-COther
Official wording
Honestly Presented (C)
Inspector’s notes
Make the necessary corrections to the new menu as we discussed by exxaggerating the word " Food " and replacing it with the actual food items that you can order under cooked such as [ Eggs any style - shellfish - seafood - oysters - Beef - meats - poultry [ game animals ]
In plain English
An issue that does not fit the common categories. Check the official wording for details.