Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Some boxes with food items stored on the floor in the lower level walk-in freezer. Elevate properly.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Some boxes with food items stored on the floor in the lower level walk-in freezer. Elevate properly.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from Boston Inspectional Services Department, Jan 6, 2026 · Original Source
Inspection
Apr 7, 2025
Passed
5 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
At the time of the inspection the staff on site were unable to answer questions regarding food safety and sanitizing The manager arrived and was able to answer questions in regards to food safety Review with staff
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous products including partially used RTE foods in refrigeration with no labeling- Provide name of product and production date
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.
Can of Raid noted in the lower preparation area- Use only products provided by your licensed pest control company Removed at the time of the inspection
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Boston Inspectional Services Department, Apr 7, 2025 · Original Source
Inspection
Mar 26, 2025
Failed
5 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
At the time of the inspection the staff on site were unable to answer questions regarding food safety and sanitizing The manager arrived and was able to answer questions in regards to food safety Review with staff
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous products including partially used RTE foods in refrigeration with no labeling- Provide name of product and production date
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.
Can of Raid noted in the lower preparation area- Use only products provided by your licensed pest control company Removed at the time of the inspection
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Boston Inspectional Services Department, Mar 26, 2025 · Original Source
Inspection
Jun 14, 2024
Report filed
1 recorded violation
minorCode 590.003/3-501.13-CFood temperature
Official wording
Thawing (C)
Inspector’s notes
Packed meat on counter thawing in ambient air- Corrected on site
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.