Inspection
Mar 11, 2026
5 recorded violations
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Noted High temp dish machine recorded Final Rinse temperature 150F and wash 120F at the gauge.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.
More about food kept at an unsafe temperatureOfficial wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Noted grease build up inside and around the frylator.Clean with the frequency
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 problemsOfficial wording
Outer Openings Protected (C)
Inspector’s notes
Provide door sweep to the side door leading to causeway st. to prevent pest entry. Noted keep the door closed at all times to prevent pest entry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Noted visible dusts on the air vents on the cookline and kitchen hoods.Clean Noted floors under the frylator with heavy grase build up.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.
More about cleaning or sanitizing problemsOfficial wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Noted both hood stickers for pizza oven and flat top grill expired.Service and update the stickers EXP-11/6/2025 & 8/25
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 problemsOfficial record from Boston Inspectional Services Department, Mar 11, 2026 · Original Source