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Eating & Drinking · Boston, MA

Happy Lamb Mongolian Hot Pot

693 Washington St

Last inspected May 18, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

16 inspections

Inspection

May 18, 2026

Report filed

7 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Employee observed missing a hair restraint.Provide

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues
majorCode 590.004/4-501.114-PFChemicals

Official wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)

Inspector’s notes

The low temp dish machine is not reading chlorine.Repair Maintain chlorine 50PPM or per manufactures instructions 3 bay sink to be used

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 unsafely
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean the interior of the 2 bay sink to remove soils. Clean the wall behind the mixing bowl to remove food soils.-Basement

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 problems
minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

The 2 bay prep sink is leaking.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.

More about building upkeep issues
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Live roach observed in the basement storage. Evidence of rodent droppings observed around the water heater. Provide a full pest report upon re-inspection.

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.

More about signs of rodents or insects
minorCode 590.006/6-501.11-CFacility maintenance

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Repair the wall behind the water heater to prevent possible pest access.

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 issues
minorCode 590.006/6-501.13-CCleaning and sanitizing

Official wording

Cleaning Floors Dustless Methods (C)

Inspector’s notes

Clean the floor around the water heater to remove evidence of rodent droppings.

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 problems

Official record from Boston Inspectional Services Department, May 18, 2026 · Original Source

Inspection

May 11, 2026

Failed

7 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Employee observed missing a hair restraint.Provide

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues
majorCode 590.004/4-501.114-PFChemicals

Official wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)

Inspector’s notes

The low temp dish machine is not reading chlorine.Repair Maintain chlorine 50PPM or per manufactures instructions 3 bay sink to be used

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 unsafely
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean the interior of the 2 bay sink to remove soils. Clean the wall behind the mixing bowl to remove food soils.-Basement

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 problems
minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

The 2 bay prep sink is leaking.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.

More about building upkeep issues
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Live roach observed in the basement storage. Evidence of rodent droppings observed around the water heater. Provide a full pest report upon re-inspection.

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.

More about signs of rodents or insects
minorCode 590.006/6-501.11-CFacility maintenance

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Repair the wall behind the water heater to prevent possible pest access.

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 issues
minorCode 590.006/6-501.13-CCleaning and sanitizing

Official wording

Cleaning Floors Dustless Methods (C)

Inspector’s notes

Clean the floor around the water heater to remove evidence of rodent droppings.

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 problems

Official record from Boston Inspectional Services Department, May 11, 2026 · Original Source

Inspection

Mar 31, 2026

Passed

9 recorded violations

majorCode 590.003/3-501.17-PFFood temperature

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Prepped items in the walkin refrigeration unit observed missing datemarkings.Provide datemarking on all prepped items held 41F or below for over 24 hours.

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 temperature
minorCode 590.004/4-204.112-CFood temperature

Official wording

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

Provide working internal thermometers in the reach in refrigeration units.

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 temperature
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean the interior of the cabinet below the soda station to remove soils & evidence of insect activity.

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 problems
minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

The 2 bay prep sink was observed leaking from the drainpipe.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.

More about building upkeep issues
minorCode 590.005/5-501.115-CFacility maintenance

Official wording

Maintaining Refuse Areas and Enclosures (C)

Inspector’s notes

Clean the outside trash alley to remove debris & unused equipment. Maintain trash location clean & organized.

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 issues
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

There was evidence of roach activity observed (kitchen/dining room under soda station) Rodent activity(droppings) observed behind the basement water heater-storage room. Provide a full pest report upon re-inspection Check for voids & entry points repair as needed Clean/sanitize affected locations

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.

More about signs of rodents or insects
minorCode 590.006/6-501.13-CCleaning and sanitizing

Official wording

Cleaning Floors Dustless Methods (C)

Inspector’s notes

Clean the walkin refrigeration & freezer floors 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.

More about cleaning or sanitizing problems
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

The hood sticker has expired on 1.20.26.Provide a proper hood cleaning from a licensed company.Post the new sticker

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 problems
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

Provide a choke safe employee on site. Post current certificate

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Boston Inspectional Services Department, Mar 31, 2026 · Original Source

Inspection

Mar 19, 2026

Failed

9 recorded violations

majorCode 590.003/3-501.17-PFFood temperature

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Prepped items in the walkin refrigeration unit observed missing datemarkings.Provide datemarking on all prepped items held 41F or below for over 24 hours.

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 temperature
minorCode 590.004/4-204.112-CFood temperature

Official wording

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

Provide working internal thermometers in the reach in refrigeration units.

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 temperature
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean the interior of the cabinet below the soda station to remove soils & evidence of insect activity.

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 problems
minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

The 2 bay prep sink was observed leaking from the drainpipe.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.

More about building upkeep issues
minorCode 590.005/5-501.115-CFacility maintenance

Official wording

Maintaining Refuse Areas and Enclosures (C)

Inspector’s notes

Clean the outside trash alley to remove debris & unused equipment. Maintain trash location clean & organized.

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 issues
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

There was evidence of roach activity observed (kitchen/dining room under soda station) Rodent activity(droppings) observed behind the basement water heater-storage room. Provide a full pest report upon re-inspection Check for voids & entry points repair as needed Clean/sanitize affected locations

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.

More about signs of rodents or insects
minorCode 590.006/6-501.13-CCleaning and sanitizing

Official wording

Cleaning Floors Dustless Methods (C)

Inspector’s notes

Clean the walkin refrigeration & freezer floors 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.

More about cleaning or sanitizing problems
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

The hood sticker has expired on 1.20.26.Provide a proper hood cleaning from a licensed company.Post the new sticker

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 problems
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

Provide a choke safe employee on site. Post current certificate

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Boston Inspectional Services Department, Mar 19, 2026 · Original Source

Inspection

Dec 31, 2025

Passed

12 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Observed multiple food handlers in kitchen not wearing hair restraints; food handlers must wear effective hair restraints while handling food.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues
majorCode 590.002(B)/2-102.11-PFOther

Official wording

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector’s notes

There are multiple priority violations observed at this restaurant. Review this inspection report with the staff retrain and provide active managerial control.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-501.13-CFood temperature

Official wording

Thawing (C)

Inspector’s notes

In the basement prep sink observed frozen foods thawing in standing water; thaw foods using only approved methods.

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 temperature
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Multiple meat proteins in kitchen left on counter inside plastic containers 47F; cut tomatoes and other vegetables left outside of active refrigeration 60F; napa cabbage in open air cooler 57F baby bok choy in open air cooler 50F; keep TCS items at 41F or below.

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 temperature
criticalCode 590.003/3-501.16-P1Food temperature

Official wording

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

At the customer self-service area white rice 114-120F fried rice 88F cooked noodles 100F had been placed out at or around 12:00pm per employee; corrective action was that the surge protector had not been turned on and staff voluntarily discarded all the food.

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 temperature
minorCode 590.004/4-204.112-CFood temperature

Official wording

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

Observed multiple refrigerators in kitchen as well as open air coolers in customer area with no internal thermometers; provide internal thermometers in all refrigerator units in a conspicuous location.

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 temperature
majorCode 590.004/4-302.12-PFFood temperature

Official wording

Food Temperature Measuring Devices (Pf)

Inspector’s notes

Staff were unable to produce a food thermometer during inspection when requested; provide a thin stemmed food 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 temperature
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

The interior of the ice machines in the basement are heavily stained with soils and black slime-like substance; clean and sanitize the interiors of the ice machines.

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 problems
majorCode 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Observed multiple blocked hand sinks in kitchen and basement; hand sinks must be accessible at all times.

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.

More about handwashing problems
majorCode 590.006/6-301.12-PFOther

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

Observed hand sink in kitchen before stairs to basement and hand sinks in the basement with empty hand towel holders; provide hand towels or an approved way to dry hands at all times.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.006/6-501.112-CPests

Official wording

Removing Dead or Trapped Birds Insects Rodents and other Pest (C)

Inspector’s notes

In basement dry storage area observed glue traps with multiple captured cockroaches; remove pests trapped on devices with more frequency.

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.

More about signs of rodents or insects
criticalCode 590.007/7-201.11-POther

Official wording

Separation-Storage (P)

Inspector’s notes

Observed can of silicone spary and a bottle of concrete filler stored close to uncovered foods in basement; keep chemicals and toxic substances away from foods to prevent contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Dec 31, 2025 · Original Source

Inspection

Dec 26, 2025

Failed

12 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Observed multiple food handlers in kitchen not wearing hair restraints; food handlers must wear effective hair restraints while handling food.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues
majorCode 590.002(B)/2-102.11-PFOther

Official wording

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector’s notes

There are multiple priority violations observed at this restaurant. Review this inspection report with the staff retrain and provide active managerial control.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-501.13-CFood temperature

Official wording

Thawing (C)

Inspector’s notes

In the basement prep sink observed frozen foods thawing in standing water; thaw foods using only approved methods.

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 temperature
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Multiple meat proteins in kitchen left on counter inside plastic containers 47F; cut tomatoes and other vegetables left outside of active refrigeration 60F; napa cabbage in open air cooler 57F baby bok choy in open air cooler 50F; keep TCS items at 41F or below.

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 temperature
criticalCode 590.003/3-501.16-P1Food temperature

Official wording

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

At the customer self-service area white rice 114-120F fried rice 88F cooked noodles 100F had been placed out at or around 12:00pm per employee; corrective action was that the surge protector had not been turned on and staff voluntarily discarded all the food.

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 temperature
minorCode 590.004/4-204.112-CFood temperature

Official wording

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

Observed multiple refrigerators in kitchen as well as open air coolers in customer area with no internal thermometers; provide internal thermometers in all refrigerator units in a conspicuous location.

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 temperature
majorCode 590.004/4-302.12-PFFood temperature

Official wording

Food Temperature Measuring Devices (Pf)

Inspector’s notes

Staff were unable to produce a food thermometer during inspection when requested; provide a thin stemmed food 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 temperature
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

The interior of the ice machines in the basement are heavily stained with soils and black slime-like substance; clean and sanitize the interiors of the ice machines.

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 problems
majorCode 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Observed multiple blocked hand sinks in kitchen and basement; hand sinks must be accessible at all times.

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.

More about handwashing problems
majorCode 590.006/6-301.12-PFOther

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

Observed hand sink in kitchen before stairs to basement and hand sinks in the basement with empty hand towel holders; provide hand towels or an approved way to dry hands at all times.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.006/6-501.112-CPests

Official wording

Removing Dead or Trapped Birds Insects Rodents and other Pest (C)

Inspector’s notes

In basement dry storage area observed glue traps with multiple captured cockroaches; remove pests trapped on devices with more frequency.

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.

More about signs of rodents or insects
criticalCode 590.007/7-201.11-POther

Official wording

Separation-Storage (P)

Inspector’s notes

Observed can of silicone spary and a bottle of concrete filler stored close to uncovered foods in basement; keep chemicals and toxic substances away from foods to prevent contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Dec 26, 2025 · Original Source

Inspection

Aug 29, 2025

Passed

12 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Employee on production line observed without hair restraint. Provide.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues
minorCode 590.003/3-302.11-COther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Inspector’s notes

Buckets of sliced meat observed on conveyor belt uncovered. Beef under temperature control at 34F. Cover to prevent potential contaminants.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Ice scoop observed stored on top of ice machine. Discontinue.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Food product observed stored on ground in prep area. Elevate to prevent potential 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.

More about food not protected from contamination
majorCode 590.003/3-501.17-PFFood temperature

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Multiple foods observed without date marking. Provide for all foods held longer than 24 hours.

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 temperature
majorCode 590.004/4-303.11-PFCleaning and sanitizing

Official wording

Cleaning Agents and Sanitizers Availability (Pf)

Inspector’s notes

Detergent on low temperature dish machine observed empty. Corrected on site.

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 problems
majorCode 590.004/4-501.17-PFCleaning and sanitizing

Official wording

Warewashing Equipment Cleaning Agents (Pf)

Inspector’s notes

Sanitizer on low temperature dish machine observed empty. Corrected on site.

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 problems
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

Meat slicer in kitchen observed with debris and soiled plastic wrap around slicer. Meat slicer in beverage area observed with liquid soils. Ice machine in basement observed with soils. 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.

More about cleaning or sanitizing problems
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Sides of fryolater observed with grease build up. 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.

More about cleaning or sanitizing problems
majorCode 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Hand sink on production line being used to wash produce. Discontinue. Hand sinks should only be used for hand washing.

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.

More about handwashing problems
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Live roach observed in employee drink area. Provide an updated 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.

More about signs of rodents or insects
minorCode 590.006/6-501.114-CFacility maintenance

Official wording

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Back alley observed with excess trash and debris. Clean all excess trash.

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 issues

Official record from Boston Inspectional Services Department, Aug 29, 2025 · Original Source

Inspection

Aug 21, 2025

Failed

12 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Employee on production line observed without hair restraint. Provide.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues
minorCode 590.003/3-302.11-COther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Inspector’s notes

Buckets of sliced meat observed on conveyor belt uncovered. Beef under temperature control at 34F. Cover to prevent potential contaminants.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Ice scoop observed stored on top of ice machine. Discontinue.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Food product observed stored on ground in prep area. Elevate to prevent potential 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.

More about food not protected from contamination
majorCode 590.003/3-501.17-PFFood temperature

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Multiple foods observed without date marking. Provide for all foods held longer than 24 hours.

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 temperature
majorCode 590.004/4-303.11-PFCleaning and sanitizing

Official wording

Cleaning Agents and Sanitizers Availability (Pf)

Inspector’s notes

Detergent on low temperature dish machine observed empty. Corrected on site.

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 problems
majorCode 590.004/4-501.17-PFCleaning and sanitizing

Official wording

Warewashing Equipment Cleaning Agents (Pf)

Inspector’s notes

Sanitizer on low temperature dish machine observed empty. Corrected on site.

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 problems
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

Meat slicer in kitchen observed with debris and soiled plastic wrap around slicer. Meat slicer in beverage area observed with liquid soils. Ice machine in basement observed with soils. 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.

More about cleaning or sanitizing problems
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Sides of fryolater observed with grease build up. 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.

More about cleaning or sanitizing problems
majorCode 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Hand sink on production line being used to wash produce. Discontinue. Hand sinks should only be used for hand washing.

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.

More about handwashing problems
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Live roach observed in employee drink area. Provide an updated 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.

More about signs of rodents or insects
minorCode 590.006/6-501.114-CFacility maintenance

Official wording

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Back alley observed with excess trash and debris. Clean all excess trash.

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 issues

Official record from Boston Inspectional Services Department, Aug 21, 2025 · Original Source

Inspection

Jul 11, 2025

Passed

5 recorded violations

majorCode 590.002(D)/2-103.11-PFOther

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

Power loss in the establishment. Food items affected. Fire alarm was affected BFD responded Staff stating power loss was on the night of 7.3.25 approx 9:30pm ISD electrical inspector on site ISD building & plumber were requested by on call manager Manager instructed to contact the fire alarm company to ensure the panel is repaired/reset Assistant Commissioner Dan Prendergast notified. Voluntary closure issued. Frozen meat items in the walkin freezer to be transferred to an alternate location in Cambridge PIC Instructed to provide all necessary repairs clean/sanitize/disinfect affected equipment provide all documentation be re-inspected by building electrical & health for approval to re-open.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
criticalCode 590.003/3-701.11-PContamination

Official wording

Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)

Inspector’s notes

Multiple food items affected by a loss of power. Contact ISD Health to discuss a food condemnation with a supervisor the next business day--617-635-5326 (Monday July 7 2025)

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 contamination
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean the interiors/exteriors of the basement walkin & cook line reachin units to remove soils after discarding comprimised food items due to power loss

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 problems
minorCode 590.006/6-501.11-CFacility maintenance

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Provide any necessary repairs throughout as needed regarding the power outage

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 issues
majorCode 590.008/8-404.11-PFOther

Official wording

(A) Ceasing Operations and Reporting (Pf)

Inspector’s notes

Power outage at the location. Business issued a Voluntary closure Manager instructed to provide all necessary repairs & forward all repair invoices to ISDHealth@Boston.gov

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Jul 11, 2025 · Original Source

Inspection

Jul 4, 2025

Voluntarily closed

5 recorded violations

majorCode 590.002(D)/2-103.11-PFOther

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

Power loss in the establishment. Food items affected. Fire alarm was affected BFD responded Staff stating power loss was on the night of 7.3.25 approx 9:30pm ISD electrical inspector on site ISD building & plumber were requested by on call manager Manager instructed to contact the fire alarm company to ensure the panel is repaired/reset Assistant Commissioner Dan Prendergast notified. Voluntary closure issued. Frozen meat items in the walkin freezer to be transferred to an alternate location in Cambridge PIC Instructed to provide all necessary repairs clean/sanitize/disinfect affected equipment provide all documentation be re-inspected by building electrical & health for approval to re-open.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
criticalCode 590.003/3-701.11-PContamination

Official wording

Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)

Inspector’s notes

Multiple food items affected by a loss of power. Contact ISD Health to discuss a food condemnation with a supervisor the next business day--617-635-5326 (Monday July 7 2025)

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 contamination
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean the interiors/exteriors of the basement walkin & cook line reachin units to remove soils after discarding comprimised food items due to power loss

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 problems
minorCode 590.006/6-501.11-CFacility maintenance

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Provide any necessary repairs throughout as needed regarding the power outage

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 issues
majorCode 590.008/8-404.11-PFOther

Official wording

(A) Ceasing Operations and Reporting (Pf)

Inspector’s notes

Power outage at the location. Business issued a Voluntary closure Manager instructed to provide all necessary repairs & forward all repair invoices to ISDHealth@Boston.gov

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Jul 4, 2025 · Original Source

Inspection

Jun 6, 2025

Report filed

8 recorded violations

minorCode 590.002(C)/2-102.12-CPermits, training, and postings

Official wording

(A) Certified Food Protection Manager (C)

Inspector’s notes

No Food Allergen Certification observed at the time of the inspection. Provide an up to date Food Allergen Certification for the re-inspection.

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.

More about paperwork, training, or posting issues
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Knives observed being stored in between cooler and preparation tables. Discontinue and store all knives in a clean and protected manner.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing 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.

More about cleaning or sanitizing problems
minorCode 590.003/3-305.12-COther

Official wording

Food Storage Prohibited Areas (C)

Inspector’s notes

Boxes of meats and other food products observed being stored on the ground of the walk-in freezer. Discontinue and store all foods elevated a minimum of 6 inches off gthe ground.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Interior of the single door Everest freezer visibly soiled. 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.

More about cleaning or sanitizing problems
minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Hot water faucet to the 3 bay sink not functioning. Address and make any necessary repairs. Hot water was sufficient in the building. Drainage pipe from the single bay vegetable preparation sink is leaking. Address and make any necessary repairs.

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 issues
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Floor in the back storage room of the basement with excess moisture observed. Address and 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.

More about cleaning or sanitizing problems
criticalCode 590.007/7-206.12-PPests

Official wording

Rodent Bait Stations (P)

Inspector’s notes

Open bags of poison observed being used in the basement dry storage area. Discontinue and use authorized bait stations.

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.

More about signs of rodents or insects

Official record from Boston Inspectional Services Department, Jun 6, 2025 · Original Source

Inspection

May 29, 2025

Failed

8 recorded violations

minorCode 590.002(C)/2-102.12-CPermits, training, and postings

Official wording

(A) Certified Food Protection Manager (C)

Inspector’s notes

No Food Allergen Certification observed at the time of the inspection. Provide an up to date Food Allergen Certification for the re-inspection.

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.

More about paperwork, training, or posting issues
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

KNives observed being stored in between cooler and preparation tables. Discontinue and store all knives in a clean and protected manner.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Soiled wiping clotsh observed being left out on counter tops. Discontinue and provide a proper sanitizing 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.

More about cleaning or sanitizing problems
minorCode 590.003/3-305.12-COther

Official wording

Food Storage Prohibited Areas (C)

Inspector’s notes

Boxes of meats and other food products observed being stored on the ground of the walk-in freezer. Discontinue and store all foods elevated a minimum of 6 inches off gthe ground.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Interior of the single door Everest freezer visibly soiled. 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.

More about cleaning or sanitizing problems
minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Hot water faucet to the 3 bay sink not functioning. Address and make any necessary repairs. Hot water was sufficient in the building. Drainage pipe from the single bay vegetable preparation sink is leaking. Address and make any necessary repairs.

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 issues
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Floor in the back storage room of the basement with excess moisture observed. Address and 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.

More about cleaning or sanitizing problems
criticalCode 590.007/7-206.12-PPests

Official wording

Rodent Bait Stations (P)

Inspector’s notes

Open bags of poison observed being used in the basement dry storage area. Discontinue and use authorized bait stations.

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.

More about signs of rodents or insects

Official record from Boston Inspectional Services Department, May 29, 2025 · Original Source

Inspection

Apr 24, 2024

Passed

6 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Multiple employees in kitchen area without proper hair restraint. Provide.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues
criticalCode 590.003/3-302.11-POther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Raw beef stored above ready to eat foods. Corrected on site.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-501.15-CFood temperature

Official wording

(B) Cooling Methods (C)

Inspector’s notes

Chickens observed cooling in deep pan on ground in close proximity to back door. Person in charge corrected.

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 temperature
majorCode 590.003/3-501.17-PFFood temperature

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Multiple food items without date marking. Provide date marking for all foods kept over 24 hours.

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 temperature
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

Slicer has debris in service area. 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.

More about cleaning or sanitizing problems
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Live roach observed in dry store room. Multiple areas in basement with rodent droppings. Clean and sanitize all effected areas. Provide updated 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.

More about signs of rodents or insects

Official record from Boston Inspectional Services Department, Apr 24, 2024 · Original Source

Inspection

Apr 17, 2024

Failed

6 recorded violations

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

Slicer has debris in service area. 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.

More about cleaning or sanitizing problems
minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Multiple employees in kitchen area without proper hair restraint. Provide.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues
criticalCode 590.003/3-302.11-POther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Raw beef stored above ready to eat foods. Corrected on site.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-501.15-CFood temperature

Official wording

(B) Cooling Methods (C)

Inspector’s notes

Chickens observed cooling in deep pan on ground in close proximity to back door. Person in charge corrected.

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 temperature
majorCode 590.003/3-501.17-PFFood temperature

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Multiple food items without date marking. Provide date marking for all foods kept over 24 hours.

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 temperature
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Live roach observed in dry store room. Multiple areas in basement with rodent droppings. Clean and sanitize all effected areas. Provide updated 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.

More about signs of rodents or insects

Official record from Boston Inspectional Services Department, Apr 17, 2024 · Original Source

Inspection

Jan 29, 2024

Passed

7 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Employee prepping food product observed without hair restriant. Provide.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings

Official wording

Assignment (Pf)

Inspector’s notes

No person in charge at time of inspection per employee. Person in charge must be assigned at all hours.

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.

More about paperwork, training, or posting issues
majorCode 590.003/3-501.17-PFFood temperature

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Multiple containers of food observed without proper date marking. 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.

More about food kept at an unsafe temperature
minorCode 590.004/4-202.18-CFacility maintenance

Official wording

Ventilation Hood Systems Filters (C)

Inspector’s notes

Hood filters have grease build up and soils. Hood sticker is expired. Clean to remove. Schedule cleaning appointment.

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 issues
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 dish machine is not working. Service call has been placed. 3 bay sink is set 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.

More about cleaning or sanitizing problems
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

Food slicer has food debris. 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.

More about cleaning or sanitizing problems
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Rodent droppings in basement area. Clean and sanitize area. Provide updated 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.

More about signs of rodents or insects

Official record from Boston Inspectional Services Department, Jan 29, 2024 · Original Source

Inspection

Jan 22, 2024

Failed

7 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Employee prepping food product observed without hair restriant. Provide.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings

Official wording

Assignment (Pf)

Inspector’s notes

No person in charge at time of inspection per employee. Person in charge must be assigned at all hours.

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.

More about paperwork, training, or posting issues
majorCode 590.003/3-501.17-PFFood temperature

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Multiple containers of food observed without proper date marking. 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.

More about food kept at an unsafe temperature
minorCode 590.004/4-202.18-CFacility maintenance

Official wording

Ventilation Hood Systems Filters (C)

Inspector’s notes

Hood filters have grease build up and soils. Hood sticker is expired. Clean to remove. Schedule cleaning appointment.

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 issues
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 dish machine is not working. Service call has been placed. 3 bay sink is set 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.

More about cleaning or sanitizing problems
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

Food slicer has food debris. 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.

More about cleaning or sanitizing problems
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Rodent droppings in basement area. Clean and sanitize area. Provide updated 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.

More about signs of rodents or insects

Official record from Boston Inspectional Services Department, Jan 22, 2024 · Original Source

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