SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
10 inspections
Inspection
Apr 29, 2026
Passed
2 recorded violations
minorCode 590.005/5-203.13-COther
Official wording
Service Sink (C)
Inspector’s notes
Facility observed without a mop sink to dispose soiled mop water. PIC to provide plumbers report on the cost of install of a service sink to:inca.prince@boston.gov. Plumbers report in process (4.21.26)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Vegetable/ 2 bay prep sink observed without an air gap. PIC to provide plumbers report on the cost install of an air gap to: inca.prince@boston.gov Plumbers report in process (4.21.26)
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.
Official record from Boston Inspectional Services Department, Apr 29, 2026 · Original Source
Inspection
Apr 21, 2026
Failed (extension granted)
2 recorded violations
minorCode 590.005/5-203.13-COther
Official wording
Service Sink (C)
Inspector’s notes
Facility observed without a mop sink to dispose soiled mop water. PIC to provide plumbers report on the cost of install of a service sink to:inca.prince@boston.gov. Plumbers report in process (4.21.26)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Vegetable/ 2 bay prep sink observed without an air gap. PIC to provide plumbers report on the cost install of an air gap to: inca.prince@boston.gov Plumbers report in process (4.21.26)
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.
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Condiment containers at the cookline squeeze bottles and bulk storage bins observed without labels. Provide labels when removed from original containers
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Notes:House made meatballs 77F cooked ribds 122F stored in hot holding unit. Foods were reheated to above 165F since it was in the unit for less than half hour. PIC to monitor and train staff on reheating methods.
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
Multiple containers of prepped foods stored in the in line unit and walk in unit observed 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Consumer advisory observed missing asteriks on the foods offered cook to order. Provide consumer advisory to the pertaining foods offered.
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 590.004/4-204.117-PFCleaning and sanitizing
Official wording
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Inspector’s notes
Low temp dishwasher observed not dispensing sanitizer (chlorine). Staff to use high temp dishwasher or 3 bay sink until repair is done.
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 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
PIC unable to provide non rinse detergent for the 2 bay sink located in the kitchen upstairs. 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.
Facility observed without a mop sink to dispose soiled mop water. PIC to provide plumbers report on the cost of install of a service sink to:inca.prince@boston.gov. Plumbers report in process (4.13.26)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Vegetable/ 2 bay prep sink observed without an air gap. PIC to provide plumbers report on the cost install of an air gap to: inca.prince@boston.gov Plumbers report in process (4.13.26)
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.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Vegetable/ 2 bay prep sink observed without an air gap. PIC to provide plumbers report on the cost install of an air gap to: inca.prince@boston.gov
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Condiment containers at the cookline squeeze bottles and bulk storage bins observed without labels. Provide labels when removed from original containers
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.
Kitchen main handsink observed without employee must wash hands/ handwashing only. Provide
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.
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Condiment containers at the cookline squeeze bottles and bulk storage bins observed without labels. Provide labels when removed from original containers
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Notes:House made meatballs 77F cooked ribds 122F stored in hot holding unit. Foods were reheated to above 165F since it was in the unit for less than half hour. PIC to monitor and train staff on reheating methods.
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
Multiple containers of prepped foods stored in the in line unit and walk in unit observed 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Consumer advisory observed missing asteriks on the foods offered cook to order. Provide consumer advisory to the pertaining foods offered.
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 590.004/4-204.117-PFCleaning and sanitizing
Official wording
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Inspector’s notes
Low temp dishwasher observed not dispensing sanitizer (chlorine). Staff to use high temp dishwasher or 3 bay sink until repair is done.
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 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
PIC unable to provide non rinse detergent for the 2 bay sink located in the kitchen upstairs. 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.
Condiment containers at the cookline squeeze bottles and bulk storage bins observed without labels. Provide labels when removed from original containers
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Vegetable/ 2 bay prep sink observed without an air gap. PIC to provide plumbers report on the cost install of an air gap to: inca.prince@boston.gov
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Condiment containers at the cookline squeeze bottles and bulk storage bins observed without labels. Provide labels when removed from original containers
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.
Kitchen main handsink observed without employee must wash hands/ handwashing only. Provide
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, Apr 2, 2026 · Original Source
Inspection
Mar 31, 2026
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 31, 2026 · Original Source
Inspection
Nov 24, 2025
Passed
7 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Clean to remove all visible soot and debris 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean inside all refrigeration / freezer units from visible food spills stains and 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.
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, Nov 24, 2025 · Original Source
Inspection
Nov 17, 2025
Failed
7 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Clean to remove all visible soot and debris 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean inside all refrigeration / freezer units from visible food spills stains and 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.
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, Nov 17, 2025 · Original Source
Inspection
Jul 25, 2024
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
Missing current copies of food safety and allergen awareness certificates - 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Clearly identify all foods offered undercooked on the menu as 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.
Official record from Boston Inspectional Services Department, Jul 25, 2024 · Original Source
Inspection
Jul 16, 2024
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
Missing current copies of food safety and allergen awareness certificates - 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Clearly identify all foods offered undercooked on the menu as 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.