Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
11 inspections
Inspection
Aug 21, 2026
Passed
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Observed rodent droppings along base of walls in prep / dry storage area. Clean to remove all droppings and provide current pest report
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.
Official record from Boston Inspectional Services Department, Aug 21, 2026 · Original Source
Inspection
Aug 13, 2026
Failed (extension granted)
8 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Observed shell stock tags incomplete. Ensure the last date sold is indicated on tags and maintained for 90 days
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 plastic food containers stored directly inside cut parsley. Remove and ensure food is properly stored in order to prevent contamination
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed grilled vegetables stored in low boy (kitchen) @ 47F. Discussed with chef to monitor and maintain cold holding @ 41F or below. COS
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed stationed potato cutters in prep area soiled. Clean to remove all soils and maintain clean
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 paper towels at handsink in prep / dry storage area. Discussed with PIC to maintain and ensure handsinks are fully stocked at all times of operation. COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed rodent droppings along base of walls in prep / dry storage area. Clean to remove all droppings and provide current pest report
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.
Official record from Boston Inspectional Services Department, Aug 13, 2026 · Original Source
Inspection
Aug 4, 2026
Failed
8 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Observed shell stock tags incomplete. Ensure the last date sold is indicated on tags and maintained for 90 days
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 plastic food containers stored directly inside cut parsley. Remove and ensure food is properly stored in order to prevent contamination
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed grilled vegetables stored in low boy (kitchen) @ 47F. Discussed with chef to monitor and maintain cold holding @ 41F or below. COS
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed stationed potato cutters in prep area soiled. Clean to remove all soils and maintain clean
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 paper towels at handsink in prep / dry storage area. Discussed with PIC to maintain and ensure handsinks are fully stocked at all times of operation. COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed rodent droppings along base of walls in prep / dry storage area. Clean to remove all droppings and provide current pest report
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.
Official record from Boston Inspectional Services Department, Aug 4, 2026 · Original Source
Inspection
Oct 8, 2025
Passed
2 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
Observed heavy food soils inside and outside of refrigeration and freezer units. Clean to remove all soils. Heavy food debris on top of the dishmachine. 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.
Official record from Boston Inspectional Services Department, Oct 8, 2025 · Original Source
Inspection
Oct 2, 2025
Failed
2 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
Observed heavy food soils inside and outside of refrigeration and freezer units. Clean to remove all soils. Heavy food debris on top of the dishmachine. 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.
Oysters placed in a cold holding well at the service line with no shell stock tag- Corrected at the time of the inspection Reviewed procedures
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 590.004/4-204.117-PFCleaning and sanitizing
Official wording
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Inspector’s notes
Low temperature dishwasher in the lower level is not properly dispensing chlorine sanitizer and tested at 0ppm The unit was primed and continued to test at 0ppm Make proper repairs to ensure the chlorine sanitizer is maintained at 50-100ppm The high temperature dishwasher at the bar is within normal limits and will be used until the low temperature machine is repaired
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test strips available for quats sanitizer that is used in the 3 bay 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 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
Damp/soiled wiping cloths on counters- Maintain in sanitizer solution
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.
Evidence of pest activity noted in the lower level- Provide an updated detailed pest control report from a licensed pest control company
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.
Oysters placed in a cold holding well at the service line with no shell stock tag- Corrected at the time of the inspection Reviewed procedures
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 590.004/4-204.117-PFCleaning and sanitizing
Official wording
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Inspector’s notes
Low temperature dishwasher in the lower level is not properly dispensing chlorine sanitizer and tested at 0ppm The unit was primed and continued to test at 0ppm Make proper repairs to ensure the chlorine sanitizer is maintained at 50-100ppm The high temperature dishwasher at the bar is within normal limits and will be used until the low temperature machine is repaired
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test strips available for quats sanitizer that is used in the 3 bay 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 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
Damp/soiled wiping cloths on counters- Maintain in sanitizer solution
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.
Evidence of pest activity noted in the lower level- Provide an updated detailed pest control report from a licensed pest control company
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.
Official record from Boston Inspectional Services Department, Jun 17, 2025 · Original Source
Inspection
Oct 15, 2024
Passed
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
Observed previous employee Certified Food Protection Manager certificate posted. Provide a valid / current certificate and Allergen Awareness 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.
Produce being washed in sanitizing bay of 3 compartment sink. Discussed with PIC the process of contacting ISDHEALT@BOSTON.GOV for approval of this process
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed incomplete shell stock tags for mussels and oysters. Discussed with PIC to ensure to complete tags with the last date sold on tags
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
Observed fresh tuna stored @ 46F on the cooking line and carrots stored in oven @ 111F. Discussed with PIC to maintain cold holding @ 41F or below. PIC stored in walk in cooler while 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Observed food debris inside upright freezer in basement prep area. Clean to remove all debris
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, Oct 15, 2024 · Original Source
Inspection
Oct 8, 2024
Failed
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
Observed previous employee Certified Food Protection Manager certificate posted. Provide a valid / current certificate and Allergen Awareness 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.
Produce being washed in sanitizing bay of 3 compartment sink. Discussed with PIC the process of contacting ISDHEALT@BOSTON.GOV for approval of this process
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed incomplete shell stock tags for mussels and oysters. Discussed with PIC to ensure to complete tags with the last date sold on tags
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
Observed fresh tuna stored @ 46F on the cooking line and carrots stored in oven @ 111F. Discussed with PIC to maintain cold holding @ 41F or below. PIC stored in walk in cooler while 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Observed food debris inside upright freezer in basement prep area. Clean to remove all debris
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, Oct 8, 2024 · Original Source
Inspection
Oct 27, 2023
Passed
4 recorded violations
criticalCode 590.004/4-501.114-PChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
No presence of chlorine sanitizer at low temp dish machine. Alternative means to sanitize equipment at three compartment sink.
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.
Basement prep kitchen is oppressively hot. Improve HVAC in basement.
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 tag is expired. provide current.
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, Oct 27, 2023 · Original Source
Inspection
Oct 20, 2023
Failed
4 recorded violations
criticalCode 590.004/4-501.114-PChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
No presence of chlorine sanitizer at low temp dish machine. Alternative means to sanitize equipment at three compartment sink.
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.
Basement prep kitchen is oppressively hot. Improve HVAC in basement.
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 tag is expired. provide current.
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.