Inspection
May 13, 2026
8 recorded violations
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Observed handsink next to prep sink. Provide sink barrier to prevent contamination to food being prepared
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 contaminationOfficial wording
Reheating for Hot Holding (P)
Inspector’s notes
Observed improper reheating for food products being done in steam table. Discussed with PIC to ensure reheating is properly done prior to storing in steam table to maintain hot holding
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed date marking on ready to eat foods held over 24hrs with expired dates noted (3/13 & 4/24). Discussed with PIC to monitor and ensure date marking on all ready to eat foods held over 24hrs are properly date marked and used prior to 7 days
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Observed no test strips for Quats sanitizer @ 3 compartment sink. Provide and maintain at all times for proper testing
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Observed rinse gauge not working on dish machine in main kitchen and leaking; Front bar dish machine leaking and ice machine; Paper towel dispenser not working at handsink in kitchen. Repair all stated equipment and ensure working in good condition
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 issuesOfficial wording
System Maintained in Good Repair (C)
Inspector’s notes
Observed clogged drain at prep sink. Discussed with PIC to discontinue usage in prep sink and temporarily use sanitized "rinse" bay at 3 compartment sink with collander for prep
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 issuesOfficial wording
Hand Drying Provision (Pf)
Inspector’s notes
Observed no paper towels in handsink @ pizza station. Provide and maintain at all times for proper handwashing
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Handwashing Signage (C)
Inspector’s notes
Observed no handwashing signage @ handsinks inside kitchen. Provide
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 problemsOfficial record from Boston Inspectional Services Department, May 13, 2026 · Original Source