SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
8 inspections
Inspection
Jun 4, 2026
Passed
7 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Observed wiping cloths soiled on the counters. Store properly in sanitizer solution.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed several bulk food containers without lid. Enclose properly and place all proper labels.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Exterior of cooking line equimpent soiled. Interior of several refrigerating units soiled. Clean all properly. Walk-In freezer at lower level with large layer of ice at the bottom and soiled. Remove ice and clean properly.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Several bags with empty soda cans piled up at lower. Elevate properly.
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Wall at the prep area soiled. Part of the floor at prep area soiled. Clean properly.
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood Vent with grease and dust build up. Clean 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.
Official record from Boston Inspectional Services Department, Jun 4, 2026 · Original Source
Inspection
May 28, 2026
Failed
7 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Observed wiping cloths soiled on the counters. Store properly in sanitizer solution.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed several bulk food containers without lid. Enclose properly and place all proper labels.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Exterior of cooking line equimpent soiled. Interior of several refrigerating units soiled. Clean all properly. Walk-In freezer at lower level with large layer of ice at the bottom and soiled. Remove ice and clean properly.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Several bags with empty soda cans piled up at lower. Elevate properly.
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Wall at the prep area soiled. Part of the floor at prep area soiled. Clean properly.
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood Vent with grease and dust build up. Clean 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.
Official record from Boston Inspectional Services Department, May 28, 2026 · Original Source
Inspection
Dec 12, 2025
Passed
4 recorded violations
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
Upon reinspection there is no designated person in charge who is knowlegable about food safety sanitization and illness policy. The management must train or hire someone to take active managerial control of the restaurant during operating hours and is knowlegable about food safety sanitization and illness policy including when the location is only open for take-out and deliveries prior to when the restaurant is open for dine-in as learned from the worker
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.
Upon reinspection the shellstock tags are not stored with the current batch of oysters but with the old and archived shellstock tags stored in a container seperated from the shellfish. The shell stock tags must remain attached to the container with the shell fish.
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.
minorCode 590.004/4-301.13-CWater, plumbing, and sewage
Official wording
Drain boards (C)
Inspector’s notes
There are no drain boards or a way to store soiled and sanitized wares; provide a way to store soiled and sanitized wares.
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.
Observed a can of consumer grade insecticide in basement; only chemicals approved for use in food service settings are allowed and not consumer grade chemicals.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Dec 12, 2025 · Original Source
Inspection
Dec 5, 2025
Hearing scheduled
15 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employee in kitchen not observed wearing hair restraint while handling and preparing foods; provide effective hair restraints.
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No V/D kit or procedures were produced during the inspection after the health inspector requested them; 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.
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
Upon reinspection there is no designated person in charge who is knowlegable about food safety sanitization and illness policy. The management must train or hire someone to take active managerial control of the restaurant during operating hours and is knowlegable about food safety sanitization and illness policy including when the location is only open for take-out and deliveries prior to when the restaurant is open for dine-in as learned from the worker
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.
Upon reinspection the shellstock tags are not stored with the current batch of oysters but with the old and archived shellstock tags stored in a container seperated from the shellfish. The shell stock tags must remain attached to the container with the shell fish.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw shell egg stored directly on top of lemons; per employee the lemons are used for sauces or wedged to use in drinks. Store raw shell eggs below RTE foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In kitchen observed in use frozen crab legs and frozen shrimp stored at ambient per emplyee. Instructed employees on proper thawing procedures that they should be kept in a frozen state allowed to thaw in a refrigerator or under cool running water. Observed frozen chicken thawing in standing water inside a bus bucket that was inside the mop sink; thaw foods under cool running water or in a refrigerator and cease using the mop sink to thaw foods to prevent contamination.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Chicken wings cooked at 12pm per kitchen employee was at 89F-100F held in fryer basket above fryolater. Staff voluntarily discarded chicken wings after observation. Hold TCS foods at or above 135F and at 41F or below.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
In the kitchen there is a unit of 4-chef drawers that per the staff is broken; repair or replace.
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.
minorCode 590.004/4-301.13-CWater, plumbing, and sewage
Official wording
Drain boards (C)
Inspector’s notes
There are no drain boards or a way to store soiled and sanitized wares; provide a way to store soiled and sanitized wares.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Location does not have a measuring device for the bottle of sanitizer provided only chlorine test strips; after health inspector instructed staff to empty sanitizer bay of the soap mixture and refill the bay with water and the sanitizer tablets the solution tested at 200ppm quats with the health inspector's QT-40 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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
Sanitizer in three bay sink at 0ppm with quats and chlorine test strips. Employee stated they had added tablets of the sanitizer product as well as dishsoap into the sanitizer bay of the three compartment sink. Sanitizer should be at required ppm stated by manafacturer's instructions.
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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Pink slime observed inside of ice machine; clean and sanitze.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
The only handsink on the first floor was blocked by a bus bucket during inspection; handsinks must remain available and unobstructed at all times.
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.
Observed a can of consumer grade insecticide in basement; only chemicals approved for use in food service settings are allowed and not consumer grade chemicals.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Dec 5, 2025 · Original Source
Inspection
Nov 28, 2025
Failed
15 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employee in kitchen not observed wearing hair restraint while handling and preparing foods; provide effective hair restraints.
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No V/D kit or procedures were produced during the inspection after the health inspector requested them; 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.
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
During the inspection there was no designated person in charge and nobody on site that was knowlegable about food safety illness policy and sanitzation. Provide a person in charge when the certified food protection manager is not on site that is knowlegable about food safety illness policy and sanitization.
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.
No shellstock tags observed with last date sold of last shellfish from batch and shellstock tag of current batch is not stored with shellfish but in container with old shellstock tags; write last date of last shellfish sold on shellstock tags per sanitary code instructions and keep shellstock tags with shellfish.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw shell egg stored directly on top of lemons; per employee the lemons are used for sauces or wedged to use in drinks. Store raw shell eggs below RTE foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In kitchen observed in use frozen crab legs and frozen shrimp stored at ambient per emplyee. Instructed employees on proper thawing procedures that they should be kept in a frozen state allowed to thaw in a refrigerator or under cool running water. Observed frozen chicken thawing in standing water inside a bus bucket that was inside the mop sink; thaw foods under cool running water or in a refrigerator and cease using the mop sink to thaw foods to prevent contamination.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Chicken wings cooked at 12pm per kitchen employee was at 89F-100F held in fryer basket above fryolater. Staff voluntarily discarded chicken wings after observation. Hold TCS foods at or above 135F and at 41F or below.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
In the kitchen there is a unit of 4-chef drawers that per the staff is broken; repair or replace.
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.
minorCode 590.004/4-301.13-CWater, plumbing, and sewage
Official wording
Drain boards (C)
Inspector’s notes
There are no drain boards or a way to store soiled and sanitized wares; provide a way to store soiled and sanitized wares.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Location does not have a measuring device for the bottle of sanitizer provided only chlorine test strips; after health inspector instructed staff to empty sanitizer bay of the soap mixture and refill the bay with water and the sanitizer tablets the solution tested at 200ppm quats with the health inspector's QT-40 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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
Sanitizer in three bay sink at 0ppm with quats and chlorine test strips. Employee stated they had added tablets of the sanitizer product as well as dishsoap into the sanitizer bay of the three compartment sink. Sanitizer should be at required ppm stated by manafacturer's instructions.
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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Pink slime observed inside of ice machine; clean and sanitze.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
The only handsink on the first floor was blocked by a bus bucket during inspection; handsinks must remain available and unobstructed at all times.
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.
Observed a can of consumer grade insecticide in basement; only chemicals approved for use in food service settings are allowed and not consumer grade chemicals.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Nov 28, 2025 · Original Source
Inspection
Jul 2, 2024
Passed
30 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed employee leaving the kitchen space and returning to food preparation without washing his hands- Reviewed at the time of the inspection and corrected
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
At the time of the inspection there is no CFPM at the location Per staff on site the CFPM is the owner and he is currently not available full time at the establishment Provide an additional CFPM at the location
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Numerous packages of products including cooked shrimp and half shell mussels in partially opened individually packaged bags in a coffin freezer that are not completely separated from the products touching each other Interior of the freezer unit with soils and heavy frost buildup- Clean and package Properly
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled damp wiping cloths on counters throughout- Maintain in sanitizer solution
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.
Observed whole cooked potatoes in bus buckets that were filled to the top that were cooling on the counter at 120F Provide proper cooling methods Placed on a sheet pan and placed in the walkin freezer
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous containers of prepared foods in refrigeration with no labeling- Provide production/discard dates- Product Name
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
There is no consumer advisory on the menus for the raw oysters offered at the establishmnet- Provide a consumer advisory the contains a disclosure and a reminder for any products offered on the menu raw or undercooked
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.
At the time of the inspection there was no metal stem thermometer available for use- 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No testkit available for warewashing-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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
All cooking equipment including the stove and all equipment used to boil the seafood with encrusted soils and buildup- Clean all surfaces properly
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Equipment includes but not limited to Inside of ice machine located in the lower level Inside of cooking equipment used for seafood on thestove Insides of containers used for dry ingredients All equipment shall be cleaned with proper frequency
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.
Area behind the esblishment near the grease trap and at the dumpsters with heavy soils and depris Cardboard piled up at the rear door Clean all areas
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.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employees in the kitchen doing food preparation with no hair restraint- Provide
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.
At the time of the inspection there was no designated Person in Charge a CFPM was not on site and multiple priority violations were noted on the inspection report. Review violations with staff and designate a Person in Charge that is knowledgable in food safety Staff in unable to properly demonstrate Wsh Rinse and Sanitize procedures At the time of the inspection it was indicated that equipment is washed and rinsed- Review proper sanitizing procedures with all staff
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Establishment is not properly maintaining shell stock tags Tags provided at the time of the inspection were not in chronilogical order and were stored in multiple places in the establishment- Store tags properly
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.
Employee was removing broccoli from a shipping box that did not indicate that the product was prewashed- The product was being cut and placed into bags with no evidence of rinsing the product- Corrected on site
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed employee handling vegetables during preparation with bare hands- Corrected on site
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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
At the time of the inspection there was no sanitizer available for sanitizing of equipment-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.
minorCode 590.004/4-501.14-CCleaning and sanitizing
Official wording
Warewashing Equipment Cleaning Frequency (C)
Inspector’s notes
Three bay sink with heavy soils in the sink bays- Clean with proper frequency
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Surfaces throughout the establishment with heavy encrusted soils and grime. Areas include but not limited to: All walls throughout the kitchen All attached equipment including shelving Exeriors of cooking equipment including rice cookers and pots Interiors and exteriors or all refrigeration including gaskets and door handles Front of stove including knobs Floors throughout establishment including behind and below equipment and shelves Wall behind the 3 bay sink with heavy black buildup Establishment shall be cleaned throughout and with proper frequency
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
The only handwashing sink in the kitchen was blocked by equipment and covered with a bus bucket that was full of dirty dishes- Sink shall be accesible at all times for proper handwashing by employees
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.
Rodent droppings noted throughout the lower storage areas Small black bugs noted at the bottom of the rear door located on the lower level Provide an updated detailed pest control report from a licensed pest control company
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Lower level of the establishment with excessive amounts of debris and boxed items Organize area and ensure items are stred away from walls for proper pest control
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.
Official record from Boston Inspectional Services Department, Jul 2, 2024 · Original Source
Inspection
Jul 1, 2024
Failed
30 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employees in the kitchen doing food preparation with no hair restraint- Provide
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.
At the time of the inspection there was no designated Person in Charge a CFPM was not on site and multiple priority violations were noted on the inspection report. Review violations with staff and designate a Person in Charge that is knowledgable in food safety Staff in unable to properly demonstrate Wsh Rinse and Sanitize procedures At the time of the inspection it was indicated that equipment is washed and rinsed- Review proper sanitizing procedures with all staff
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Numerous packages of products including cooked shrimp and half shell mussels in partially opened individually packaged bags in a coffin freezer that are not completely separated from the products touching each other Interior of the freezer unit with soils and heavy frost buildup- Clean and package Properly
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Employee was removing broccoli from a shipping box that did not indicate that the product was prewashed- The product was being cut and placed into bags with no evidence of rinsing the product- Corrected on site
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed whole cooked potatoes in bus buckets that were filled to the top that were cooling on the counter at 120F Provide proper cooling methods Placed on a sheet pan and placed in the walkin freezer
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
There is no consumer advisory on the menus for the raw oysters offered at the establishmnet- Provide a consumer advisory the contains a disclosure and a reminder for any products offered on the menu raw or undercooked
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.
Observed employee handling vegetables during preparation with bare hands- Corrected on site
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.
At the time of the inspection there was no metal stem thermometer available for use- 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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
At the time of the inspection there was no sanitizer available for sanitizing of equipment-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.
minorCode 590.004/4-501.14-CCleaning and sanitizing
Official wording
Warewashing Equipment Cleaning Frequency (C)
Inspector’s notes
Three bay sink with heavy soils in the sink bays- Clean with proper frequency
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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
All cooking equipment including the stove and all equipment used to boil the seafood with encrusted soils and buildup- Clean all surfaces properly
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.
Area behind the esblishment near the grease trap and at the dumpsters with heavy soils and depris Cardboard piled up at the rear door Clean all areas
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.
Rodent droppings noted throughout the lower storage areas Small black bugs noted at the bottom of the rear door located on the lower level Provide an updated detailed pest control report from a licensed pest control company
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Lower level of the establishment with excessive amounts of debris and boxed items Organize area and ensure items are stred away from walls for proper pest control
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.
Observed employee leaving the kitchen space and returning to food preparation without washing his hands- Reviewed at the time of the inspection and corrected
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
At the time of the inspection there is no CFPM at the location Per staff on site the CFPM is the owner and he is currently not available full time at the establishment Provide an additional CFPM at the location
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.
Establishment is not properly maintaining shell stock tags Tags provided at the time of the inspection were not in chronilogical order and were stored in multiple places in the establishment- Store tags properly
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled damp wiping cloths on counters throughout- Maintain in sanitizer solution
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous containers of prepared foods in refrigeration with no labeling- Provide production/discard dates- Product Name
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No testkit available for warewashing-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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Equipment includes but not limited to Inside of ice machine located in the lower level Inside of cooking equipment used for seafood on thestove Insides of containers used for dry ingredients All equipment shall be cleaned with proper frequency
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Surfaces throughout the establishment with heavy encrusted soils and grime. Areas include but not limited to: All walls throughout the kitchen All attached equipment including shelving Exeriors of cooking equipment including rice cookers and pots Interiors and exteriors or all refrigeration including gaskets and door handles Front of stove including knobs Floors throughout establishment including behind and below equipment and shelves Wall behind the 3 bay sink with heavy black buildup Establishment shall be cleaned throughout and with proper frequency
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
The only handwashing sink in the kitchen was blocked by equipment and covered with a bus bucket that was full of dirty dishes- Sink shall be accesible at all times for proper handwashing by employees
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.