Eating & Drinking · Boston, MA
677 Huntington Av
Last inspected Jul 22, 2026 · View Map ↗ · Compare ↗
Inspection
1 recorded violation
Washing Fruits and Vegetables (Pf)
Vegetable wash dispenser is broken. Repair.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jul 22, 2026 · Original Source
Inspection
1 recorded violation
Washing Fruits and Vegetables (Pf)
Vegetable wash dispenser is broken. Repair.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jul 15, 2026 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 16, 2026 · Original Source
Inspection
6 recorded violations
Miscellaneous Sources of Contamination (C)
No use utensil signage at self service areas
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 contaminationCooking and Baking Equipment (C)
Soils on interior and exterior of PIzza oven
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(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Pots pans etc not inverted
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 issuesFloors Walls and Ceilings-Cleanability (C)
Standing water on floor in ware washing Built up soils in on walls and attachments - Kitchen prep ware washing storage
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 problemsMaintaining Premises Unnecessary Items and Litter (C)
Remove all unused and unnecessary articles from back room where walk in units are
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 issuesRepairing-Premises Structures Attachments and Fixtures-Methods (C)
Chipped paint on mixer stand - Hobart Missing ceiling tiles in back room where walk in units area
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 record from Boston Inspectional Services Department, Nov 25, 2025 · Original Source
Inspection
7 recorded violations
Miscellaneous Sources of Contamination (C)
No use utensil signage at self service areas
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked Broccoli 56 F Management provided TPHC for salad bar items
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 temperatureCooking and Baking Equipment (C)
Soils on interior and exterior of PIzza oven
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(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Pots pans etc not inverted
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 issuesFloors Walls and Ceilings-Cleanability (C)
Standing water on floor in ware washing Built up soils in on walls and attachments - Kitchen prep ware washing storage
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 problemsMaintaining Premises Unnecessary Items and Litter (C)
Remove all unused and unnecessary articles from back room where walk in units are
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 issuesRepairing-Premises Structures Attachments and Fixtures-Methods (C)
Chipped paint on mixer stand - Hobart Missing ceiling tiles in back room where walk in units area
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 record from Boston Inspectional Services Department, Nov 6, 2025 · Original Source
Inspection
7 recorded violations
Miscellaneous Sources of Contamination (C)
No use utensil signage at self service areas
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked Broccoli 56 F
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 temperatureCooking and Baking Equipment (C)
Soils on interior and exterior of PIzza oven
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(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Pots pans etc not inverted
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 issuesFloors Walls and Ceilings-Cleanability (C)
Standing water on floor in ware washing Built up soils in on walls and attachments - Kitchen prep ware washing storage
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 problemsMaintaining Premises Unnecessary Items and Litter (C)
Remove all unused and unnecessary articles from back room where walk in units are
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 issuesRepairing-Premises Structures Attachments and Fixtures-Methods (C)
Chipped paint on mixer stand - Hobart Missing ceiling tiles in back room where walk in units area
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 record from Boston Inspectional Services Department, Oct 29, 2025 · Original Source
Inspection
2 recorded violations
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
High temp dish machine rinse guage is reading 150F.Repair Maintain rinse 180-194F or per manufactures instructions. Disk reading 161F--OK to use machine
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 temperatureRepairing-Premises Structures Attachments and Fixtures-Methods (C)
There is a hole in the interior chemical closet wall.Repair
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 record from Boston Inspectional Services Department, Mar 24, 2025 · Original Source
Inspection
2 recorded violations
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
High temp dish machine rinse guage is reading 150F.Repair Maintain rinse 180-194F or per manufactures instructions. Disk reading 161F--OK to use machine
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 temperatureRepairing-Premises Structures Attachments and Fixtures-Methods (C)
There is a hole in the interior chemical closet wall.Repair
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 record from Boston Inspectional Services Department, Mar 12, 2025 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
1 recorded violation
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
No indirect plumber or air gap on two bay food prep sink
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 record from Boston Inspectional Services Department, Oct 15, 2024 · Original Source
Inspection
9 recorded violations
Ventilation Hood Systems Adequacy (C)
Hood stickers on all hoods expired in August 2024
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 issuesClean condition-Hands and Arms (P)
Observed no food handlers washing hands unless instructed to. Employees not washing hand prior to donning on clean glove. Food handlers wearing single use gloves touching multiple touch points (Single use gloves training materials provided at inspection)
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 problemsFood Storage Containers Identified with Common Name of Food (C)
Food bins not labeled
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage-Preventing Contamination from the Premises (C)
Using milk crates in storage areas
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 contaminationFood Labels (Pf)
Wrapped breads at soup area not labeled
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problems(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Soils on interior of ice machine
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 problemsNonfood Contact Surfaces (C)
Soils on exterior of flour bin Soils on exterior of ice machine
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 problemsFloors Walls and Ceilings-Cleanability (C)
Soils on ceiling tiles vents and attachments (Prep/ware washing/employee bathrooms)
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 problemsRepairing-Premises Structures Attachments and Fixtures-Methods (C)
No indirect plumber or air gap on two bay food prep sink
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 record from Boston Inspectional Services Department, Sep 26, 2024 · Original Source
Inspection
9 recorded violations
Food Labels (Pf)
Wrapped breads at soup area not labeled
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsVentilation Hood Systems Adequacy (C)
Hood stickers on all hoods expired in August 2024
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 issuesFood Storage-Preventing Contamination from the Premises (C)
Using milk crates in storage areas
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 contaminationClean condition-Hands and Arms (P)
Observed no food handlers washing hands unless instructed to. Employees not washing hand prior to donning on clean glove. Food handlers wearing single use gloves touching multiple touch points (Single use gloves training materials provided at inspection)
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 problemsFood Storage Containers Identified with Common Name of Food (C)
Food bins not labeled
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Soils on interior of ice machine
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 problemsNonfood Contact Surfaces (C)
Soils on exterior of flour bin Soils on exterior of ice machine
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 problemsFloors Walls and Ceilings-Cleanability (C)
Soils on ceiling tiles vents and attachments (Prep/ware washing/employee bathrooms)
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 problemsRepairing-Premises Structures Attachments and Fixtures-Methods (C)
Peeling paint on ceiling in large storage area No indirect plumber or air gap on two bay food prep sink
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 record from Boston Inspectional Services Department, Sep 12, 2024 · Original Source
Inspection
2 recorded violations
Miscellaneous Sources of Contamination (C)
Sneeze guard at self service hot foods too high Peg board above food prep station
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 contaminationGood Repair and Proper Adjustment-Equipment (C)
Final rinse on high temp dish machine 171 F Irreversible measing device 160 F
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 record from Boston Inspectional Services Department, Feb 23, 2024 · Original Source
Inspection
5 recorded violations
Wiping Cloths Use Limitation (C)
Wiping cloths not stored in a sanitzing solution between uses - Kitchen/prep/serving and ware washing areas
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 problemsMiscellaneous Sources of Contamination (C)
Sneeze guard at self service hot foods too high Peg board above food prep station
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 contaminationGood Repair and Proper Adjustment-Equipment (C)
Final rinse on high temp dish machine 171 F Irreversible measing device 160 F
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 issuesKitchenware and Tableware-Preventing Contamination (C)
Storing plates in milk crates - Storage room
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 contaminationFloors Walls and Ceilings-Cleanability (C)
4 dusty ceiling vents in assembly area
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Jan 18, 2024 · Original Source
Inspection
5 recorded violations
Wiping Cloths Use Limitation (C)
Wiping cloths not stored in a sanitzing solution between uses - Kitchen/prep/serving and ware washing areas
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 problemsMiscellaneous Sources of Contamination (C)
Sneeze guard at self service hot foods too high Peg board above food prep station
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 contaminationGood Repair and Proper Adjustment-Equipment (C)
Final rinse on high temp dish machine 171 F Irreversible measing device 160 F
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 issuesKitchenware and Tableware-Preventing Contamination (C)
Storing plates in milk crates - Storage room
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 contaminationFloors Walls and Ceilings-Cleanability (C)
4 dusty ceiling vents in assembly area
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Jan 4, 2024 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Nov 13, 2023 · Original Source