ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
13 inspections
Inspection
Jul 24, 2026
Passed
3 recorded violations
majorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Remove and replace the salamander broiler. Before purchasing the new equipment please send over the specs to the email provided. The equipment must be NSF certified.
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
Clean and sanitize all kitchen equipment in the basement to remove soot and smoke smell.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean and sanitize walls ceiling and floors in the basement kitchen.
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 24, 2026 · Original Source
Inspection
Jun 27, 2026
Failed (extension granted)
4 recorded violations
majorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Remove and replace the salamander broiler. Before purchasing the new equipment please send over the specs to the email provided. The equipment must be NSF certified.
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
Clean and sanitize all kitchen equipment in the basement to remove soot and smoke smell.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean and sanitize walls ceiling and floors in the basement kitchen.
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, Jun 27, 2026 · Original Source
Inspection
Jun 26, 2026
Voluntarily closed
4 recorded violations
majorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Remove and replace the salamander broiler. Before purchasing the new equipment please send over the specs to the email provided. The equipment must be NSF certified.
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
Clean and sanitize all kitchen equipment in the basement to remove soot and smoke smell.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean and sanitize walls ceiling and floors in the basement kitchen and dining area to remove smoke smell and any soot. Remove smoke smell through out the basement and 1st floor.
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, Jun 26, 2026 · Original Source
Inspection
Jun 22, 2026
Passed
2 recorded violations
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Stagnant water observed on the ground due to water leak upstairs in the bathroom and stagnant water on the table dowsntairs. 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, Jun 22, 2026 · Original Source
Inspection
Jun 21, 2026
Voluntarily closed
2 recorded violations
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Stagnant water observed on the ground due to water leak upstairs in the bathroom and stagnant water on the table dowsntairs. 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, Jun 21, 2026 · Original Source
Inspection
Mar 23, 2026
Passed
1 recorded violation
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
PIC was able to provide the plumbing permit for the air gaps under the prep sinks on 3rd and 2nd floor. PIC stated that the 3rd floor needs a new sink installed due to the height of the air gap. PIC was able to provide the spec sheet for the new sink. Reminder- The plumbing inspector must sign off on permit before health can sign off.
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.
Official record from Boston Inspectional Services Department, Mar 23, 2026 · Original Source
Inspection
Feb 26, 2026
Failed (extension granted)
8 recorded violations
majorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
All 4 bar low temp dishmachines are out of temperature. PIC called licensed person to come out and repair the machines. Please use high temp dishmachine until these dishmachines have been repaired.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
All 4 low temp bar dishmachines had no sanitizer running through the lines. Tried priming the machines. PIC called licensed person to come out and repair.
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.
PIC was able to provide the plumbing permit for the air gaps under the prep sinks on 3rd and 2nd floor. PIC stated that the 3rd floor needs a new sink installed due to the height of the air gap. PIC was able to provide the spec sheet for the new sink. Reminder- The plumbing inspector must sign off on permit before health can sign off.
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
Observed no air gap under the prep sink on the 3rd floor and 2nd floor. Contact licensed plumber pull the proper permit at 1010 Mass Ave 5th floor. The plumbing inspector must sign off on permit before health can sign off.
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
Observed heavy grease build up on the floor under and around the fryolators in the basement. Degrease to remove heavy grease build up.
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 rodent droppings on the 2nd floor electrical box located next to the prep line. Also rodent dropping in the basement under the hand sink. Contact licensed exterminator and provide a detailed IPM report. Clean to remove rodent droppings. PIC stated the exterminator comes out 2 times a week. Last report 2/16/26.
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed heavy grease build up on the hood filters 3d floor and basement. Clean to remove grease build up. Hood stickers are ok.
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, Feb 26, 2026 · Original Source
Inspection
Feb 19, 2026
Failed
7 recorded violations
majorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
All 4 bar low temp dishmachines are out of temperature. PIC called licensed person to come out and repair the machines. Please use high temp dishmachine until these dishmachines have been repaired.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
All 4 low temp bar dishmachines had no sanitizer running through the lines. Tried priming the machines. PIC called licensed person to come out and repair.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Observed no air gap under the prep sink on the 3rd floor and 2nd floor. Contact licensed plumber pull the proper permit at 1010 Mass Ave 5th floor. The plumbing inspector must sign off on permit before health can sign off.
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
Observed heavy grease build up on the floor under and around the fryolators in the basement. Degrease to remove heavy grease build up.
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 rodent droppings on the 2nd floor electrical box located next to the prep line. Also rodent dropping in the basement under the hand sink. Contact licensed exterminator and provide a detailed IPM report. Clean to remove rodent droppings. PIC stated the exterminator comes out 2 times a week. Last report 2/16/26.
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed heavy grease build up on the hood filters 3d floor and basement. Clean to remove grease build up. Hood stickers are ok.
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, Feb 19, 2026 · Original Source
Inspection
Jan 16, 2025
Passed
4 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Soda gun holders at basement back bar without drain hoses. Provide drain hoses to prevent contamintion to ice bin below.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Grease on floor under fryer in basement kitchen. Soils and debris under cookline on 1st floor. Soils and debris on floor at 2nd floor bar. Clean to avoid attracting pests.
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.
Mouse droppings under 2nd floor dish machine 3rd floor shelf across from ice machine and on floor of bread fridge. Clean and monitor for activity. Reviewed pest reports.
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, Jan 16, 2025 · Original Source
Inspection
Jan 9, 2025
Failed
4 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Soda gun holders at basement back bar without drain hoses. Provide drain hoses to prevent contamintion to ice bin below.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Grease on floor under fryer in basement kitchen. Soils and debris under cookline on 1st floor. Soils and debris on floor at 2nd floor bar. Clean to avoid attracting pests.
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.
Mouse droppings under 2nd floor dish machine 3rd floor shelf across from ice machine and on floor of bread fridge. Clean and monitor for activity. Reviewed pest reports.
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, Jan 9, 2025 · Original Source
Inspection
Oct 17, 2024
Passed
8 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
Wedding menu missing allergen statement. Provide. Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy. https://media-cdn.getbento.com/accounts/70b20688263f732e7386954652be0371/media/FKBUPnRqGjfaeGSVSSFw_Evening%20Wedding%20Menu%202024.pdf
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Basement cooler holding at 45F non TCS commercially prepared dressings in unit. Hub refrigeration on site will address.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Wedding dinner menu missing (*) reminder/disclosure on items served raw or under cooked. Provide. https://media-cdn.getbento.com/accounts/70b20688263f732e7386954652be0371/media/FKBUPnRqGjfaeGSVSSFw_Evening%20Wedding%20Menu%202024.pdf
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
First floor kitchen floors with soils under and behind equipment. basement bar area with soils under equipment with buildup debris and bottle caps. Clean to remove. Provide cover for pest control access hole in wall to avoid accumulation of 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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Food prep sink on third floor kitchen. Install. Provide proof of ISD Plumbing division permit for any work performed.
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.
Stained ceiling tiles above warewashing area. Replace. Determine source of moisture and make all necessary repairs. Seal exposed wall materials behind steam kettle at third floor cookline.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide signage at handwash sink in basement kitchen
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.
What appears to be mice droppings on window sill at warewashing area. Provide updated IPM pest control report upon reinspection. Clean and sanitize all affected areas.
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, Oct 17, 2024 · Original Source
Inspection
Oct 10, 2024
Failed
8 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
Wedding menu missing allergen statement. Provide. Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy. https://media-cdn.getbento.com/accounts/70b20688263f732e7386954652be0371/media/FKBUPnRqGjfaeGSVSSFw_Evening%20Wedding%20Menu%202024.pdf
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Basement cooler holding at 45F non TCS commercially prepared dressings in unit. Hub refrigeration on site will address.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Wedding dinner menu missing (*) reminder/disclosure on items served raw or under cooked. Provide. https://media-cdn.getbento.com/accounts/70b20688263f732e7386954652be0371/media/FKBUPnRqGjfaeGSVSSFw_Evening%20Wedding%20Menu%202024.pdf
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
First floor kitchen floors with soils under and behind equipment. basement bar area with soils under equipment with buildup debris and bottle caps. Clean to remove. Provide cover for pest control access hole in wall to avoid accumulation of 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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Food prep sink on third floor kitchen. Install. Provide proof of ISD Plumbing division permit for any work performed.
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.
Stained ceiling tiles above warewashing area. Replace. Determine source of moisture and make all necessary repairs. Seal exposed wall materials behind steam kettle at third floor cookline.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide signage at handwash sink in basement kitchen
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.
What appears to be mice droppings on window sill at warewashing area. Provide updated IPM pest control report upon reinspection. Clean and sanitize all affected areas.
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.