Inspection
May 26, 2026
13 recorded violations
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed plastic container used to dipense rice discontinue. Use handled utensils only.
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 issuesOfficial wording
Food Preparation (C)
Inspector’s notes
Observed food prep taking place at the three bay sink at lower level. Discontinue. Use prep sink at upper level or consider adding an additional prep sink at lower level.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food Display-Preventing Contamination by Consumers (P)
Inspector’s notes
Observed bags with bulk food products stored on the floor. 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.
More about food not protected from contaminationOfficial wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Large amount of prepared food items inside the walk-in unit without date-marking. 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 temperatureOfficial wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No sanitizer test steips 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 problemsOfficial wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
No evidence of proper warewashing. Three bay sink used for prep at all three bays and PIC unable to explain proper warewashing procedures. Provide proper warewashing all the time (wash rinse sanitize).
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 unsafelyOfficial wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Exterior of some equipments at cooking line soiled with grease 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.
More about cleaning or sanitizing problemsOfficial wording
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s notes
Observed not in use trays and cutting boards stored on the floor. Elevate all properly.
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 issuesOfficial wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handsink at lower level used to store aoiled utensils. Remove and use 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 problemsOfficial wording
System Maintained in Good Repair (C)
Inspector’s notes
Three bay sink with a slow leak at the bottom pipe. Repair.
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 wording
Hand Drying Provision (Pf)
Inspector’s notes
Handsink at lower level without paper towels. Provide.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood vent with dreeping grease 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.
More about cleaning or sanitizing problemsOfficial wording
Drying Mops (C)
Inspector’s notes
Mop sink very soiled with noodles and food debris. Clean properly.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, May 26, 2026 · Original Source