Eating & Drinking w/ Take Out · Boston, MA
7 Craftsman St
Last inspected Aug 19, 2026 · View Map ↗ · Compare ↗
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Inspection
1 recorded violation
Cutting Surfaces (C)
Cutting board at cooking line heavily scored.. Resurface or replace..
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, Aug 19, 2026 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Dec 12, 2025 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, May 21, 2025 · Original Source
Inspection
3 recorded violations
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Prepped foods in walk-in refrigerator without labels or date marking. Date all prepped foods held over 24 hours to ensure product rotation. PIC stated all foods prepped in past two days.
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 temperatureNonfood Contact Surfaces (C)
Large gas burners with soils and debris. Clean to avoid attracting pests.
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 problemsOther Liquid Wastes and Rainwater (C)
Condensate hose for air conditioner drains into food prep sink. Route hose to plumbing to prevent contamination to food.
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, Dec 27, 2024 · Original Source
Inspection
3 recorded violations
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Prepped foods in walk-in refrigerator without labels or date marking. Date all prepped foods held over 24 hours to ensure product rotation. PIC stated all foods prepped in past two days.
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 temperatureNonfood Contact Surfaces (C)
Large gas burners with soils and debris. Clean to avoid attracting pests.
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 problemsOther Liquid Wastes and Rainwater (C)
Condensate hose for air conditioner drains into food prep sink. Route hose to plumbing to prevent contamination to food.
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, Dec 19, 2024 · Original Source
Inspection
6 recorded violations
Wiping Cloths Use Limitation (C)
Numerous soiled wiping cloths on counters with no sanitizer set up- Corrected
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 problemsReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Numerous partially used RTE products in walkin refrigeration for more than 24 hours with no labeling- Provide
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 temperatureWarewashing Equipment Clean Solutions (C)
In use water in the wash bay of the 3 bay sink with heavy food soils- Changed at the time of the inspection and procedures reviewed with staff
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 problemsEffectiveness-Hair Restraints (C)
Employees with no hair restraints- Provide
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.
More about employee hygiene or health policy issues(A)-(P) Person-In-Charge-Duties (Pf)
At the time of the inspection the CFPMs posted at the establishment are in India Staff at the loaction was unable to properly answer food temperature or sanitizing questions Spoke with the owner via phone and reviewed the violations and inspection Review proper procedures withemployees and designate a knowledgable PIC
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Numerous products throughout the service area stored in ambient temperatures above 41F Through speaking with the employees it was determined the products were on the counter less than 1 hour The products were placed in the refrigeration units to properly cool. All refrigeration units were at 39F or below
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 record from Boston Inspectional Services Department, Apr 9, 2024 · Original Source
Inspection
6 recorded violations
Warewashing Equipment Clean Solutions (C)
In use water in the wash bay of the 3 bay sink with heavy food soils- Changed at the time of the inspection and procedures reviewed with staff
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 problemsEffectiveness-Hair Restraints (C)
Employees with no hair restraints- Provide
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.
More about employee hygiene or health policy issues(A)-(P) Person-In-Charge-Duties (Pf)
At the time of the inspection the CFPMs posted at the establishment are in India Staff at the loaction was unable to properly answer food temperature or sanitizing questions Spoke with the owner via phone and reviewed the violations and inspection Review proper procedures withemployees and designate a knowledgable PIC
An issue that does not fit the common categories. Check the official wording for details.
More about other findingWiping Cloths Use Limitation (C)
Numerous soiled wiping cloths on counters with no sanitizer set up- Corrected
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 problems(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Numerous products throughout the service area stored in ambient temperatures above 41F Through speaking with the employees it was determined the products were on the counter less than 1 hour The products were placed in the refrigeration units to properly cool. All refrigeration units were at 39F or below
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 temperatureReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Numerous partially used RTE products in walkin refrigeration for more than 24 hours with no labeling- Provide
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 record from Boston Inspectional Services Department, Mar 28, 2024 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source