SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
6 inspections
Inspection
Aug 6, 2026
Passed
3 recorded violations
majorCode 590.004/4-204.115-PFFood temperature
Official wording
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Observed rinse gauge not operating at high temp machine in kitchen. Repair
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 leak at high temp machine inside kitchen. Repair and ensure no leaks
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 trash / spillage on floors along the main bar area. Thoroughly clean to remove all spills and trash
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, Aug 6, 2026 · Original Source
Inspection
Jul 30, 2026
Failed
3 recorded violations
majorCode 590.004/4-204.115-PFFood temperature
Official wording
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Observed rinse gauge not operating at high temp machine in kitchen. Repair
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 leak at high temp machine inside kitchen. Repair and ensure no leaks
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 trash / spillage on floors along the main bar area. Thoroughly clean to remove all spills and trash
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Jul 30, 2026 · Original Source
Inspection
Nov 7, 2025
Report filed
3 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean the dunnage racks to remove 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
The diamond plate floor at the walkin entrance is loose.Secure to the floor.
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 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
There is ice buildup on the floor in the walkin freezer.Clean to remove Identify any issues & repair (staff addressing during inspection.)
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Jambalaya mix 47F cooked wings 46F raw shrimp 47 stored in the in line open refrigeration unit and ice tray. All products were voluntary discard by PIC . PIC to retrain staff on cold holding and monitor temperature. Corrected on site. New product temp 36F-38F was pulled from walking unit. Advised PIC to discontinue cold holding on ice and to maintain in line open case refrigerator unit closed as often as possible.
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.
Multiple refrigeration unit observed without a conspicious thermometer. 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 an irriversible thermometer for all the high temp dishwasher on site.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Dishwasher at the bar observed operating with the wrong date plate. Provide accurate manufacturer operating instruction.
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.
Sanitzer bay at 3 bay sink observed dispensing hot water only. 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Jambalaya mix 47F cooked wings 46F raw shrimp 47 stored in the in line open refrigeration unit and ice tray. All products were voluntary discard by PIC . PIC to retrain staff on cold holding and monitor temperature. Corrected on site. New product temp 36F-38F was pulled from walking unit. Advised PIC to discontinue cold holding on ice and to maintain in line open case refrigerator unit closed as often as possible.
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.
Multiple refrigeration unit observed without a conspicious thermometer. 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 an irriversible thermometer for all the high temp dishwasher on site.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Dishwasher at the bar observed operating with the wrong date plate. Provide accurate manufacturer operating instruction.
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.
Sanitzer bay at 3 bay sink observed dispensing hot water only. 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.