Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
13 inspections
Inspection
Jun 12, 2026
Passed
2 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hot hold of Sausage Patties and Eggs @ 115f ensure proper hot hold of 135f or above.
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.
Official record from Boston Inspectional Services Department, Jun 12, 2026 · Original Source
Inspection
Jun 1, 2026
Failed
2 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hot hold of Sausage Patties and Eggs @ 115f ensure proper hot hold of 135f or above.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink blocked by a prep table.Un-block and retrain staff to provide all time access to the hand 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.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink blocked by a prep table.Un-block and retrain staff to provide all time access to the hand 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.
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.
Official record from Boston Inspectional Services Department, Jul 11, 2025 · Original Source
Inspection
Mar 13, 2025
Passed
1 recorded violation
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Noted no prep sink to wash fruits and vegetables. Provide
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.
Official record from Boston Inspectional Services Department, Mar 13, 2025 · Original Source
Inspection
Feb 26, 2025
Failed (extension granted)
2 recorded violations
majorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Noted hand sink by the 3 bay sink blocked by the prep table. Remove or relocate the prep table and provide easy access to the hand washing 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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Noted no prep sink to wash fruits and vegetables. Provide
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.
Official record from Boston Inspectional Services Department, Feb 26, 2025 · Original Source
Inspection
Feb 19, 2025
Failed
2 recorded violations
majorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Noted hand sink by the 3 bay sink blocked by the prep table. Remove or relocate the prep table and provide easy access to the hand washing 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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Noted no prep sink to wash fruits and vegetables. Provide
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.
Official record from Boston Inspectional Services Department, Feb 19, 2025 · Original Source
Inspection
Nov 15, 2024
Passed
7 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Staff not wearing hair restrain while working with food. 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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedures provided for clean up of Vomit &Diarrhea event. Provide procedures for clean up
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
Noted several jugs of expired milk stored in the refrigerator had expired on Nov. 4th/ Nov 11th 2024. Discarded by PIC.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
High temperature dish machine has no irreversible thermometer. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand washing sink near the 3 bay sink blocked by a table. All hand sinks need to be accesible for hand washing.Corrected on site by the PIC.
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.
No soap at the handsink in the kitchen.Provide Corrected on site by the PIC
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.
Official record from Boston Inspectional Services Department, Nov 15, 2024 · Original Source
Inspection
Nov 8, 2024
Failed
7 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Staff not wearing hair restrain while working with food. 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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedures provided for clean up of Vomit &Diarrhea event. Provide procedures for clean up
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
Noted several jugs of expired milk stored in the refrigerator had expired on Nov. 4th/ Nov 11th 2024. Discarded by PIC.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
High temperature dish machine has no irreversible thermometer. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand washing sink near the 3 bay sink blocked by a table. All hand sinks need to be accesible for hand washing.Corrected on site by the PIC.
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.
No soap at the handsink in the kitchen.Provide Corrected on site by the PIC
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.
Official record from Boston Inspectional Services Department, Nov 8, 2024 · Original Source
Inspection
Aug 6, 2024
Passed
3 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
No evidence of handwashing handsinks appear dry one without soap other is obstructed. Retrain staff.
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
English muffins in handsink and prep table in front of handsink. 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.
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.
Official record from Boston Inspectional Services Department, Aug 6, 2024 · Original Source
Inspection
Jul 30, 2024
Failed
3 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
No evidence of handwashing handsinks appear dry one without soap other is obstructed. Retrain staff.
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
English muffins in handsink and prep table in front of handsink. 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.
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.