Official record from Boston Inspectional Services Department, Apr 9, 2026 · Original Source
Inspection
Apr 18, 2025
Passed
2 recorded violations
minorCode 590.006/6-301.14-CHandwashing
Official wording
Handwashing Signage (C)
Inspector’s notes
No signage at prep sink supply
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
No test strips or dish plate supply
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.
Official record from Boston Inspectional Services Department, Apr 18, 2025 · Original Source
Inspection
Apr 3, 2025
Failed
2 recorded violations
majorCode 590.004/4-204.115-PFFood temperature
Official wording
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
No test strips or dish plate supply
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.
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.