Inspection
Sep 25, 2026
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 25, 2026 · Original Source
Eating & Drinking · Boston, MA
Hennessy's Of Boston
25 Union St
Last inspected Sep 25, 2026 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
Not required
Get the next inspection, free.
We'll email you when Hennessy's Of Boston has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
16 inspectionsInspection
Jul 23, 2026
Failed (extension granted)
10 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Pipe above mop sink observed leaking. Provide repair (7.16.26)
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 issuesminorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Walkin cooler observed leaking. Repair (7.8.26) Waiting on parts per PIC (7.16.26) PIC to Provide work order invoice
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 issuesmajorCode 590.005/5-203.11-PFHandwashing
Official wording
Handwashing Sinks-Numbers and Capacities (Pf)
Inspector’s notes
Bar area observed missing hanwashing sink. Install Staff advised to use one bay on the 3 bay sink on site since 3 bay sink is not used for warewashing. (7.16.26)
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 problemsminorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Air gap was installed (7.23.26) A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsmajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed excess water dispensing inside kitchen main handwashing sink. Remove and keep accessible for handwashing only
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 problemscriticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Food prep sink on site observed missing air gap. Provide detailed plumbers report on the cost of install of an airgap to : inca.prince@boston.gov (7.8.26) In process per PIC (7.16.26) If an air gap is installed prior to compliance inspection A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode 590.006/6-201.12-CFacility maintenance
Official wording
Floors Walls and Ceilings Utility Lines (C)
Inspector’s notes
Floor throughout the bar area observed in need of the deep cleaning due debris accumulation and visible spills. Clean to remove
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 issuesminorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
No fruit flies activity observed during the inspection . IPM report from 2 days prior was provided and showed activity IPM visit has been increased to weekly PIC to provide IPM 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 insectsmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Multiple small flies observed downstairs in the basement area and upstairs in the bar area PIC to provide current detailed IPM report from a licensed exterminator to: inca.prince@boston.gov IPM report was provided on site dating 4.22.26 Visit date from 7.8.26 Shows activity and multiple recommendations. PIC to recommended to increase visit from licensed exterminator (7.16.26)
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode 590.006/6-501.114-CFacility maintenance
Official wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Basement area observed heavily/excessive clutter. Large quantity of empty kegs observed stored throughout the basement area. . Clean to remove to prevent pest/rodent harborage (7.16.26)
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 record from Boston Inspectional Services Department, Jul 23, 2026 · Original Source
Inspection
Jul 16, 2026
Hearing scheduled
15 recorded violations
minorCode 590.003/3-302.11-COther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s notes
Observed foods stored in freezer unit not wrapped and uncovered. Protect by provide cover & wrapper before storing
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Season menu observed missing consumer advisory reminder and allergen awareness. 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 temperatureminorCode 590.004/4-101.11-CFacility maintenance
Official wording
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Observed equipment line with aluminum foil in the kitchen area. Discontinue (7.8.26)
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 issuesmajorCode 590.004/4-501.110-PFFood temperature
Official wording
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
High temp dishwasher washing temp observed at 145F. Repair (7.8.26)
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 temperatureminorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Walkin cooler observed leaking. Repair (7.8.26) Waiting on parts per PIC (7.16.26) PIC to Provide work order invoice
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 issuesmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of multiple coffin freezer observed with heavy ice build up interior of bar low temp dishwasher observed with soils build up refrigeration shelvings observed soiled. Clean & santize 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 problemsmajorCode 590.005/5-203.11-PFHandwashing
Official wording
Handwashing Sinks-Numbers and Capacities (Pf)
Inspector’s notes
Bar area observed missing hanwashing sink. Install Staff advised to use one bay on the 3 bay sink on site since 3 bay sink is not used for warewashing. (7.16.26)
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 problemsmajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed excess water dispensing inside kitchen main handwashing sink. Remove and keep accessible for handwashing only
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 problemsminorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Pipe above mop sink observed leaking. Provide repair (7.16.26)
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 issuescriticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Food prep sink on site observed missing air gap. Provide detailed plumbers report on the cost of install of an airgap to : inca.prince@boston.gov (7.8.26) In process per PIC (7.16.26) If an air gap is installed prior to compliance inspection A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode 590.006/6-201.12-CFacility maintenance
Official wording
Floors Walls and Ceilings Utility Lines (C)
Inspector’s notes
Floor throughout the bar area observed in need of the deep cleaning due debris accumulation and visible spills. Clean to remove
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 issuesmajorCode 590.006/6-301.12-PFOther
Official wording
Hand Drying Provision (Pf)
Inspector’s notes
Bar "handwashing sink" observed without paper towels. Provide means to hand drying (7.16.26)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Multiple small flies observed downstairs in the basement area and upstairs in the bar area PIC to provide current detailed IPM report from a licensed exterminator to: inca.prince@boston.gov IPM report was provided on site dating 4.22.26 Visit date from 7.8.26 Shows activity and multiple recommendations. PIC to recommended to increase visit from licensed exterminator (7.16.26)
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode 590.006/6-501.114-CFacility maintenance
Official wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Basement area observed heavily/excessive clutter. Large quantity of empty kegs observed stored throughout the basement area. . Clean to remove to prevent pest/rodent harborage (7.16.26)
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 issuesminorCode 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Bar hansink/3 bay sink observed visible soiled restroom handsink/ toiled observed soiled . Clean to remove (7.8.26)
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Boston Inspectional Services Department, Jul 16, 2026 · Original Source
Inspection
Jul 8, 2026
Hearing scheduled
34 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Vomit kit present on site observed compromise and missing supplies. Provide and keep accessible PIC will provide procedure to the operator
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 problemsmajorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
Establishment must designate a knowledgeable PIC and be present to oversee day to day operations to ensure the food establishment is operating in compliance with the food code at all hours of operation.
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 issuesmajorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
At the time of inspection the staff on site were unable to answer question pertaining to temperature control or any managerial controls. . Reviewed at the time of inspection. CFPM to train staff on procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Violations noted on the inspection report. PIC to train staff on violations noted on the inspection report
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Observed container of raw oysters stored in the refrigerator missing tag. Discussed with PIC that shelltags to be kept with the oysters until last one is sold.
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 issuesminorCode 590.003/3-302.11-COther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s notes
Observed foods stored in freezer unit not wrapped and uncovered. Protect by provide cover & wrapper before storing
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed plastic cup stored inside ice holder at the bar area. Discontinue and use handle utensils and stored accordingly (cos)
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 issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Multiple wipping cloths observed stored on the counter surfaces (3 bay sink) at the bar. Discontinue stored as discussed
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 problemsmajorCode 590.003/3-402.12-PFOther
Official wording
Records Creation & Retention (Pf)
Inspector’s notes
PIC uanble to provide shelltags record. Discussed at the time of the inspection the importance of keeping shellstags record.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-403.11-PFood temperature
Official wording
Reheating for Hot Holding (P)
Inspector’s notes
Sheppard pie clam chowder curry sauce marinara sauce chilly 107F-121F stored in hot holding unit. Per chef foods were removed from the cold unit and placed in the hot holding without reheating first. Discussed at the time of inspection (cos)
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 temperatureminorCode 590.003/3-501.13-CFood temperature
Official wording
Thawing (C)
Inspector’s notes
Observed ROP packaging of raw salmon thawing still in the ROP . Discontinue
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 temperaturemajorCode 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 cooked wings pico de gallo observed stored in the walk in without date marking. Provide made/ discard date before storing
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 temperaturemajorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Season menu observed missing consumer advisory reminder and allergen awareness. 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 temperatureminorCode 590.004/4-101.11-CFacility maintenance
Official wording
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Observed equipment line with aluminum foil in the kitchen area. Discontinue (7.8.26)
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 issuesmajorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
PIC unable to provide a working irreverssible thermometer for the kitchen high temp dishwasher. Provide & maintain accessible (7.8.26)
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 temperaturemajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Staff unable to provide sanitizer test strips for the bar low temp dishwasher. Provide & keep accessible (cos)
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 problemsmajorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
PIC uanble to provide sanitzer non rinse detergent for the 2 bay sink on site. Provide (7.8.26)
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 problemsmajorCode 590.004/4-501.110-PFFood temperature
Official wording
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
High temp dishwasher washing temp observed at 145F. Repair (7.8.26)
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 temperaturecriticalCode 590.004/4-501.114-PChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Bar low temp dishwasher observed reading less than 50ppm chlorine. Repair to dispense according to regulation
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 unsafelyminorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Walkin cooler observed leaking. Repair (7.8.26)
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 issuesmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of multiple coffin freezer observed with heavy ice build up interior of bar low temp dishwasher observed with soils build up refrigeration shelvings observed soiled. Clean & santize 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 problemsmajorCode 590.005/5-203.11-PFHandwashing
Official wording
Handwashing Sinks-Numbers and Capacities (Pf)
Inspector’s notes
Bar area observed missing hanwashing sink. Install Staff advised to use one bay on the 3 bay sink on site since 3 bay sink is not used for warewashing. (7.8.26)
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 problemsmajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed excess water dispensing inside kitchen main handwashing sink. Remove and keep accessible for handwashing only
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 problemsminorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Mop sink observed with clogged. Stagnant water (7.8.26)
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 issuescriticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Food prep sink on site observed missing air gap. Provide detailed plumbers report on the cost of install of an airgap to : inca.prince@boston.gov (7.8.26) In process per PIC If an air gap is installed prior to compliance inspection A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode 590.006/6-201.12-CFacility maintenance
Official wording
Floors Walls and Ceilings Utility Lines (C)
Inspector’s notes
Floor throughout the bar area observed in need of the deep cleaning due debris accumulation and visible spills. Clean to remove
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 issuesminorCode 590.006/6-202.15-COther
Official wording
Outer Openings Protected (C)
Inspector’s notes
Back door observed missing effective weather strips. Install effective door sweep to prevent pest entry (7.8.26)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-301.11-PFHandwashing
Official wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
Bar "handwashing sink" observed without hanwashing soap. Provide 7 maintain to encourage handwashing
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 problemsmajorCode 590.006/6-301.12-PFOther
Official wording
Hand Drying Provision (Pf)
Inspector’s notes
Bar "handwashing sink" observed without paper towels. Provide means to hand drying (7.8.26)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-301.14-CHandwashing
Official wording
Handwashing Signage (C)
Inspector’s notes
Restrooms observed missing employee must wash hands signage. Install to encourage handwashing PIC to label food prep sink
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 problemsmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Multiple flies observed downstairs in the basement area and (2) inside walk in cooler. PIC to provide current detailed IPM report from a licensed exterminator to: inca.prince@boston.gov IPM report was provided on site dating 4.22.26
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode 590.006/6-501.114-CFacility maintenance
Official wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Basement area observed heavily/excessive clutter . Clean to remove to prevent pest/rodent harborage (7.8.26)
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 issuesminorCode 590.006/6-501.16-COther
Official wording
Drying Mops (C)
Inspector’s notes
Observed soiled mop stored in stagnant water / kitchen area. Discontinue
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Bar hansink/3 bay sink observed visible soiled restroom handsink/ toiled observed soiled . Clean to remove (7.8.26)
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Boston Inspectional Services Department, Jul 8, 2026 · Original Source
Inspection
Jul 2, 2026
Failed
33 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Vomit kit present on site observed compromise and missing supplies. Provide and keep accessible PIC will provide procedure to the operator
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 problemsmajorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
Establishment must designate a knowledgeable PIC and be present to oversee day to day operations to ensure the food establishment is operating in compliance with the food code at all hours of operation.
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 issuesmajorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
At the time of inspection the staff on site were unable to answer question pertaining to temperature control or any managerial controls. . Reviewed at the time of inspection. CFPM to train staff on procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Violations noted on the inspection report. PIC to train staff on violations noted on the inspection report
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Observed container of raw oysters stored in the refrigerator missing tag. Discussed with PIC that shelltags to be kept with the oysters until last one is sold.
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 issuesminorCode 590.003/3-302.11-COther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s notes
Observed foods stored in freezer unit not wrapped and uncovered. Protect by provide cover & wrapper before storing
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed plastic cup stored inside ice holder at the bar area. Discontinue and use handle utensils and stored accordingly (cos)
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 issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Multiple wipping cloths observed stored on the counter surfaces (3 bay sink) at the bar. Discontinue stored as discussed
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 problemsmajorCode 590.003/3-402.12-PFOther
Official wording
Records Creation & Retention (Pf)
Inspector’s notes
PIC uanble to provide shelltags record. Discussed at the time of the inspection the importance of keeping shellstags record.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-403.11-PFood temperature
Official wording
Reheating for Hot Holding (P)
Inspector’s notes
Sheppard pie clam chowder curry sauce marinara sauce chilly 107F-121F stored in hot holding unit. Per chef foods were removed from the cold unit and placed in the hot holding without reheating first. Discussed at the time of inspection (cos)
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 temperatureminorCode 590.003/3-501.13-CFood temperature
Official wording
Thawing (C)
Inspector’s notes
Observed ROP packaging of raw salmon thawing still in the ROP . Discontinue
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 temperaturemajorCode 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 cooked wings pico de gallo observed stored in the walk in without date marking. Provide made/ discard date before storing
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 temperaturemajorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Season menu observed missing consumer advisory reminder and allergen awareness. 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 temperatureminorCode 590.004/4-101.11-CFacility maintenance
Official wording
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Observed equipment line with aluminum foil in the kitchen area. Discontinue
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 issuesmajorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
PIC unable to provide a working irreverssible thermometer for the kitchen high temp dishwasher. Provide & maintain accessible
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 temperaturemajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Staff unable to provide sanitizer test strips for the bar low temp dishwasher. Provide & keep accessible (cos)
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 problemsmajorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
PIC uanble to provide sanitzer non rinse detergent for the 2 bay sink on site. Provide
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 problemsmajorCode 590.004/4-501.110-PFFood temperature
Official wording
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
High temp dishwasher washing temp observed at 145F. Repair
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 temperaturecriticalCode 590.004/4-501.114-PChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Bar low temp dishwasher observed reading less than 50ppm chlorine. Repair to dispense according to regulation
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 unsafelyminorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Walkin cooler observed leaking. Repair
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 issuesmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of multiple coffin freezer observed with heavy ice build up interior of bar low temp dishwasher observed with soils build up interior of 2 bay sink observed soiled refrigeration shelvings observed soiled. Clean & santize 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 problemsmajorCode 590.005/5-203.11-PFHandwashing
Official wording
Handwashing Sinks-Numbers and Capacities (Pf)
Inspector’s notes
Bar area observed missing hanwashing sink. Install Staff advised to use one bay on the 3 bay sink on site since 3 bay sink is not used for warewashing.
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 problemsmajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed excess water dispensing inside kitchen main handwashing sink. Remove and keep accessible for handwashing only
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 problemscriticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Food prep sink on site observed missing air gap. Provide detailed plumbers report on the cost of install of an airgap to : inca.prince@boston.gov If an air gap is installed prior to compliance inspection A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode 590.006/6-201.12-CFacility maintenance
Official wording
Floors Walls and Ceilings Utility Lines (C)
Inspector’s notes
Floor throughout the bar area observed in need of the deep cleaning due debris accumulation and visible spills. Clean to remove
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 issuesminorCode 590.006/6-202.15-COther
Official wording
Outer Openings Protected (C)
Inspector’s notes
Back door observed missing effective weather strips. Install effective door sweep to prevent pest entry
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-301.11-PFHandwashing
Official wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
Bar "handwashing sink" observed without hanwashing soap. Provide 7 maintain to encourage handwashing
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 problemsmajorCode 590.006/6-301.12-PFOther
Official wording
Hand Drying Provision (Pf)
Inspector’s notes
Bar "handwashing sink" observed without paper towels. Provide means to hand drying
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-301.14-CHandwashing
Official wording
Handwashing Signage (C)
Inspector’s notes
Restrooms observed missing employee must wash hands signage. Install to encourage handwashing PIC to label food prep sink
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 problemsmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Multiple flies observed downstairs in the basement area and (2) inside walk in cooler. PIC to provide current detailed IPM report from a licensed exterminator to: inca.prince@boston.gov IPM report was provided on site dating 4.22.26
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode 590.006/6-501.114-CFacility maintenance
Official wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Basement area observed heavily/excessive clutter . Clean to remove to prevent pest/rodent harborage
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 issuesminorCode 590.006/6-501.16-COther
Official wording
Drying Mops (C)
Inspector’s notes
Observed soiled mop stored in stagnant water / kitchen area. Discontinue
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Bar hansink/3 bay sink observed visible soiled restroom handsink/ toiled observed soiled . Clean to remove
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Boston Inspectional Services Department, Jul 2, 2026 · Original Source
Inspection
Nov 13, 2025
Passed
8 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
All food prep cooks shall need to wear proper hair restraints while working with foods
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 issuesmajorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
No manager with proper credentials on site - address accordingly
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Clkearly label to properly identify the contents of all food containers including clear plastic spray bottles [ water - oil - amonia ]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Set up at different food prep stations such as the raw foods prep area and the ready to eat foods areas
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 problemsminorCode 590.003/3-305.12-COther
Official wording
Food Storage Prohibited Areas (C)
Inspector’s notes
Discontinue storing foods in with chemicals and other solvents i the storage room section - clearly segragate as we discussed
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-204.119-CWater, plumbing, and sewage
Official wording
Warewashing Sinks and Drain boards Self-Draining (C)
Inspector’s notes
Drainn boards are not slotted - this is allowing water to pool underneath large pots - address as discussed
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsmajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Compromised test strips on site - replace
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 problemsminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean inside / exterior of all freezers and refrigeration units / exterior of all cooking equipment bulk food storage bins from all visible 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 problemsOfficial record from Boston Inspectional Services Department, Nov 13, 2025 · Original Source
Inspection
Nov 6, 2025
Failed
8 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
All food prep cooks shall need to wear proper hair restraints while working with foods
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 issuesmajorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
No manager with proper credentials on site - address accordingly
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Clkearly label to properly identify the contents of all food containers including clear plastic spray bottles [ water - oil - amonia ]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Set up at different food prep stations such as the raw foods prep area and the ready to eat foods areas
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 problemsminorCode 590.003/3-305.12-COther
Official wording
Food Storage Prohibited Areas (C)
Inspector’s notes
Discontinue storing foods in with chemicals and other solvents i the storage room section - clearly segragate as we discussed
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-204.119-CWater, plumbing, and sewage
Official wording
Warewashing Sinks and Drain boards Self-Draining (C)
Inspector’s notes
Drainn boards are not slotted - this is allowing water to pool underneath large pots - address as discussed
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsmajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Compromised test strips on site - replace
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 problemsminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean inside / exterior of all freezers and refrigeration units / exterior of all cooking equipment bulk food storage bins from all visible 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 problemsOfficial record from Boston Inspectional Services Department, Nov 6, 2025 · Original Source
Inspection
Mar 26, 2025
Passed
3 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Post current food safetyn certificates on site
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 issuesminorCode 590.004/4-101.16-COther
Official wording
Sponges Use Limitation (C)
Inspector’s notes
Remove all sponges being used in side the three bay sink
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-301.14-CHandwashing
Official wording
Handwashing Signage (C)
Inspector’s notes
Post hand washing signs at all designated hand sinks where n eeded
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, Mar 26, 2025 · Original Source
Inspection
Mar 19, 2025
Failed (extension granted)
5 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Post current food safetyn certificates on site
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 issuesmajorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Consumer Advisory is currently incompletet - make the proper corrections that we discussed during the interview
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 temperatureminorCode 590.004/4-101.16-COther
Official wording
Sponges Use Limitation (C)
Inspector’s notes
Remove all sponges being used in side the three bay sink
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.004/4-201.12-PFood temperature
Official wording
Food Temperature Measuring Devices (P)
Inspector’s notes
Replace the compromised chlorine test strips
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 temperatureminorCode 590.006/6-301.14-CHandwashing
Official wording
Handwashing Signage (C)
Inspector’s notes
Post hand washing signs at all designated hand sinks where n eeded
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, Mar 19, 2025 · Original Source
Inspection
Mar 12, 2025
Failed
3 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
PIC does not have their current food safety certificate on site - Address
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 issuesmajorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Consumer Advisory is currently incompletet - make the proper corrections that we discussed during the interview
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 temperaturecriticalCode 590.004/4-201.12-PFood temperature
Official wording
Food Temperature Measuring Devices (P)
Inspector’s notes
Replace the compromised chlorine test strips
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 record from Boston Inspectional Services Department, Mar 12, 2025 · Original Source
Inspection
Aug 16, 2024
Passed
11 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Post copies of both your food safety and allergen certificates inside the establishment in a conspicuous location [ make sure the names match one another as well as being current
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 issuesmajorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Ensure all menu items offered undercooked are clearly identified as such [ eggs are missing from the disclosure / reminder ] address as discussed
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 temperaturemajorCode 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Replace all cutting boards in the kitchen that cannot be cleaned anymore as there are very deep lacerations on the cutting surface
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 problemsminorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Clean to remove heave grease and grime - soak over night if needed
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 issuesmajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Replace the compromised chlorine test strips
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 problemsminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean to remove all visible food spills stains and soils from inside and outside all refrigeration / freezer units - exterior of all cooking equiment - bulk food storage bins where needed
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 problemsminorCode 590.005/5-501.113-COther
Official wording
Covering Receptacles (C)
Inspector’s notes
Keep the lids tightly closed on all trash receptacles after being used
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
Clean after use to reduce obnoxious odors
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 problemsminorCode 590.005/5-501.15-COther
Official wording
Outside Receptacles (C)
Inspector’s notes
Keep lids on all trash receptacles closed after use
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-101.11-COther
Official wording
Surface Characteristics-Indoor Areas (C)
Inspector’s notes
Clean the floors and walls behind the cooking line throughout the kitchen from visible food spills
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Rodents seen in the alleyway and trash areas behind the restaurant - address immediately
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 insectsOfficial record from Boston Inspectional Services Department, Aug 16, 2024 · Original Source
Inspection
Aug 7, 2024
Failed
11 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Post copies of both your food safety and allergen certificates inside the establishment in a conspicuous location [ make sure the names match one another as well as being current
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 issuesmajorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Ensure all menu items offered undercooked are clearly identified as such [ eggs are missing from the disclosure / reminder ] address as discussed
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 temperaturemajorCode 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Replace all cutting boards in the kitchen that cannot be cleaned anymore as there are very deep lacerations on the cutting surface
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 problemsminorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Clean to remove heave grease and grime - soak over night if needed
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 issuesmajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Replace the compromised chlorine test strips
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 problemsminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean to remove all visible food spills stains and soils from inside and outside all refrigeration / freezer units - exterior of all cooking equiment - bulk food storage bins where needed
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 problemsminorCode 590.005/5-501.113-COther
Official wording
Covering Receptacles (C)
Inspector’s notes
Keep the lids tightly closed on all trash receptacles after being used
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
Clean after use to reduce obnoxious odors
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 problemsminorCode 590.005/5-501.15-COther
Official wording
Outside Receptacles (C)
Inspector’s notes
Keep lids on all trash receptacles closed after use
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-101.11-COther
Official wording
Surface Characteristics-Indoor Areas (C)
Inspector’s notes
Clean the floors and walls behind the cooking line throughout the kitchen from visible food spills
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Rodents seen in the alleyway and trash areas behind the restaurant - address immediately
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 insectsOfficial record from Boston Inspectional Services Department, Aug 7, 2024 · Original Source
Inspection
Apr 16, 2024
Passed
7 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 current food safety certificate on site - address as discussed
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 issuesmajorCode 590.003/3-202.17-PFOther
Official wording
Shucked Shellfish Packaging and Identification (Pf)
Inspector’s notes
Ensure all shellfish being sold on have the proper tags inside the container - keep organized on site for a minimum of 90 days - some tags are missing - address
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Several menu items offered under cooked do not have the proper disclosure / reminder that is needed to let customers know that these particular items can be ordered under cooked - address
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Remove heavily soiled vents in the hood and remove all stubborn soils
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 issuesminorCode 590.006/6-101.11-COther
Official wording
Surface Characteristics-Indoor Areas (C)
Inspector’s notes
Clean the floors in the kitchen behind and underneath all cooking equipment from visible food spills
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Ensure all small holes in the walls are filled in and are being cleaned when needed to remove grease and grime
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 problemsminorCode 590.006/6-201.16-CFacility maintenance
Official wording
Wall and Ceiling Coverings and Coatings (C)
Inspector’s notes
Resurface all compromised area of the ceiling in kitchen where needed
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 record from Boston Inspectional Services Department, Apr 16, 2024 · Original Source
Inspection
Apr 9, 2024
Failed
7 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 current food safety certificate on site - address as discussed
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 issuesmajorCode 590.003/3-202.17-PFOther
Official wording
Shucked Shellfish Packaging and Identification (Pf)
Inspector’s notes
Ensure all shellfish being sold on have the proper tags inside the container - keep organized on site for a minimum of 90 days - some tags are missing - address
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Several menu items offered under cooked do not have the proper disclosure / reminder that is needed to let customers know that these particular items can be ordered under cooked - address
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Remove heavily soiled vents in the hood and remove all stubborn soils
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 issuesminorCode 590.006/6-101.11-COther
Official wording
Surface Characteristics-Indoor Areas (C)
Inspector’s notes
Clean the floors in the kitchen behind and underneath all cooking equipment from visible food spills
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Ensure all small holes in the walls are filled in and are being cleaned when needed to remove grease and grime
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 problemsminorCode 590.006/6-201.16-CFacility maintenance
Official wording
Wall and Ceiling Coverings and Coatings (C)
Inspector’s notes
Resurface all compromised area of the ceiling in kitchen where needed
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 record from Boston Inspectional Services Department, Apr 9, 2024 · Original Source
Inspection
Dec 15, 2023
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker Expired in August have cleaned by licensed hood cleaning compnay with BFD
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 record from Boston Inspectional Services Department, Dec 15, 2023 · Original Source
Inspection
Nov 17, 2023
Failed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker Expired in August have cleaned by licensed hood cleaning compnay with BFD
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 record from Boston Inspectional Services Department, Nov 17, 2023 · Original Source