Inspection
Aug 28, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Aug 28, 2026 · Original Source
Eating & Drinking w/ Take Out · Boston, MA
Gyrotheory
354 Chestnut Hill Av
Last inspected Aug 28, 2026 · View Map ↗ · Compare ↗
Passed
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspectionsInspection
Dec 18, 2025
Passed
4 recorded violations
majorCode 590.006/6-301.12-PFOther
Official wording
Hand Drying Provision (Pf)
Inspector’s notes
Hand sink at warewashing out of paper towels. Provide soap and towels at all hand sinks at al times.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-403.11-PFood temperature
Official wording
Reheating for Hot Holding (P)
Inspector’s notes
Potato 85F and rice 68F in steam table. Reheat cooked foods to 165F prior to placing into hot holding.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode 590.004/4-501.114-PChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Quats dispenser not pumping chemical sanitizer. Mix quats manually to 200ppm. Service dispenser as needed.
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.
More about chemicals stored or used unsafelymajorCode 590.004/4-501.114-PFChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
Quats sanitizer dispensing at 145F. Temperature should not exceed 75F per manufacturers direction. Adjust water temperature.
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.
More about chemicals stored or used unsafelyOfficial record from Boston Inspectional Services Department, Dec 18, 2025 · Original Source
Inspection
Dec 11, 2025
Failed
4 recorded violations
criticalCode 590.003/3-403.11-PFood temperature
Official wording
Reheating for Hot Holding (P)
Inspector’s notes
Potato 85F and rice 68F in steam table. Reheat cooked foods to 165F prior to placing into hot holding.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode 590.004/4-501.114-PChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Quats dispenser not pumping chemical sanitizer. Mix quats manually to 200ppm. Service dispenser as needed.
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.
More about chemicals stored or used unsafelymajorCode 590.004/4-501.114-PFChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
Quats sanitizer dispensing at 145F. Temperature should not exceed 75F per manufacturers direction. Adjust water temperature.
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.
More about chemicals stored or used unsafelymajorCode 590.006/6-301.12-PFOther
Official wording
Hand Drying Provision (Pf)
Inspector’s notes
Hand sink at warewashing out of paper towels. Provide soap and towels at all hand sinks at al times.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Dec 11, 2025 · Original Source
Inspection
Oct 3, 2025
Passed
11 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Hand sink next to prep sink without barrier. Provide barrier to prevent contaminationbetween sinks. Ensure barrier is durable and cleanable.
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.
More about food not protected from contaminationmajorCode 590.004/4-203.12-PFFood temperature
Official wording
Temperature Measuring Devices Ambient Air and Water-Accuracy (Pf)
Inspector’s notes
Wash and rinse dials on high temperature dish machine do not operate. Replace/repair as needed.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.004/4-301.14-CFacility maintenance
Official wording
Ventilation Hood Systems Adequacy (C)
Inspector’s notes
No fire suppression observed over 3 bay fryer. Consult fire supression company for complete fire suppression.
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.
More about building upkeep issuesmajorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible thermometer mor thermal strips for testing high temp dish machine rinse cycle. Provide EITHER thermal strips or thermometer.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit for testing quats sanitizer. Provide quats 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.
More about cleaning or sanitizing problemsmajorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Dish machine not rinsing above 135F. Service machine as needed to rinse 160F at the plate.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Air gap under prep sink does not drain properly. Provide Plumbing Permit to route pipe to drain into mop sink and install.
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.
More about water, plumbing, or sewage problemsminorCode 590.005/5-501.17-COther
Official wording
Toilet Room Receptacle Covered (C)
Inspector’s notes
Women's bathroom without covered waste receptacles. Provide covered waste bins for sanitary products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.113-COther
Official wording
Storing Maintenance Tools (C)
Inspector’s notes
Mop sink without barrier. Provide enclosure to mop sink to prevent contamination to kitchen area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Hand sinks in kitchne observed soiled. Clean and sanitize hand sinks.
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.
More about water, plumbing, or sewage problemscriticalCode 590.007/7-204.11-PChemicals
Official wording
Sanitizers Criteria-Chemicals (P)
Inspector’s notes
Quats sanitizer testing over 500ppm. Dilute to 200ppm. PIC stated automatic dispenser to be installed.
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.
More about chemicals stored or used unsafelyOfficial record from Boston Inspectional Services Department, Oct 3, 2025 · Original Source
Inspection
Sep 25, 2025
Failed
11 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Hand sink next to prep sink without barrier. Provide barrier to prevent contaminationbetween sinks. Ensure barrier is durable and cleanable.
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.
More about food not protected from contaminationmajorCode 590.004/4-203.12-PFFood temperature
Official wording
Temperature Measuring Devices Ambient Air and Water-Accuracy (Pf)
Inspector’s notes
Wash and rinse dials on high temperature dish machine do not operate. Replace/repair as needed.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.004/4-301.14-CFacility maintenance
Official wording
Ventilation Hood Systems Adequacy (C)
Inspector’s notes
No fire suppression observed over 3 bay fryer. Consult fire supression company for complete fire suppression.
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.
More about building upkeep issuesmajorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible thermometer mor thermal strips for testing high temp dish machine rinse cycle. Provide EITHER thermal strips or thermometer.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit for testing quats sanitizer. Provide quats 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.
More about cleaning or sanitizing problemsmajorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Dish machine not rinsing above 135F. Service machine as needed to rinse 160F at the plate.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Air gap under prep sink does not drain properly. Provide Plumbing Permit to route pipe to drain into mop sink and install.
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.
More about water, plumbing, or sewage problemsminorCode 590.005/5-501.17-COther
Official wording
Toilet Room Receptacle Covered (C)
Inspector’s notes
Women's bathroom without covered waste receptacles. Provide covered waste bins for sanitary products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.113-COther
Official wording
Storing Maintenance Tools (C)
Inspector’s notes
Mop sink without barrier. Provide enclosure to mop sink to prevent contamination to kitchen area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Hand sinks in kitchne observed soiled. Clean and sanitize hand sinks.
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.
More about water, plumbing, or sewage problemscriticalCode 590.007/7-204.11-PChemicals
Official wording
Sanitizers Criteria-Chemicals (P)
Inspector’s notes
Quats sanitizer testing over 500ppm. Dilute to 200ppm. PIC stated automatic dispenser to be installed.
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.
More about chemicals stored or used unsafelyOfficial record from Boston Inspectional Services Department, Sep 25, 2025 · Original Source