SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
12 inspections
Inspection
Jun 10, 2026
Passed
1 recorded violation
minorCode 590.003/3-305.14-COther
Official wording
Food Preparation (C)
Inspector’s notes
A 4 compartment sink is installed at the facility. One compartment is being using as a food preparation sink. Provide a properly installed and designated food preparation sink with an approved air gap. the 4 compartment sink must be used only for warewashing unless approved by the regulatory authority./Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected 3.11.2026 PIC to Provide a written proposal or assessment from a license plumber regarding the installation of prep sink. the Proposal must explain why the prep sink cannot be installed
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, Jun 10, 2026 · Original Source
Inspection
Mar 26, 2026
Failed (extension granted)
1 recorded violation
minorCode 590.003/3-305.14-COther
Official wording
Food Preparation (C)
Inspector’s notes
A 4 compartment sink is installed at the facility. One compartment is being using as a food preparation sink. Provide a properly installed and designated food preparation sink with an approved air gap. the 4 compartment sink must be used only for warewashing unless approved by the regulatory authority./Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected 3.11.2026 PIC to Provide a written proposal or assessment from a license plumber regarding the installation of prep sink. the Proposal must explain why the prep sink cannot be installed
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, Mar 26, 2026 · Original Source
Inspection
Mar 11, 2026
Failed (extension granted)
7 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Container of food items observed stored on the floor inside walking fridge outside. Discontinue / elevate 6 Inch of the ground
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.
A 4 compartment sink is installed at the facility. One compartment is being using as a food preparation sink. Provide a properly installed and designated food preparation sink with an approved air gap. the 4 compartment sink must be used only for warewashing unless approved by the regulatory authority./Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected 3.11.2026 PIC to Provide a written proposal or assessment from a license plumber regarding the installation of prep sink. the Proposal must explain why the prep sink cannot be installed
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple containers of prep foods observed without date marking. Per PIC foods were prep before opening today.Provide made/discard date to all food prepped before storing in the refrigerator
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.
under counter refrigerator unit observed without a conspiciuous thermometer. Provide a thermometer to all the refrigerator unit missing a thermometer
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Excess items and debris in back alley way. Clean all excess trash items.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood and Ventilation tags with a past expiration date from Nov 31 2025. Address and provide up to date tags for the re-inspection. Clean the hood Filter to remove build 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.
Official record from Boston Inspectional Services Department, Mar 11, 2026 · Original Source
Inspection
Mar 3, 2026
Failed
7 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Container of food items observed stored on the floor inside walking fridge outside. Discontinue / elevate 6 Inch of the ground
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.
A 4 compartment sink is installed at the facility. One compartment is being using as a food preparation sink. Provide a properly installed and designated food preparation sink with an approved air gap. the 4 compartment sink must be used only for warewashing unless approved by the regulatory authority./Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple containers of prep foods observed without date marking. Per PIC foods were prep before opening today.Provide made/discard date to all food prepped before storing in the refrigerator
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.
under counter refrigerator unit observed without a conspiciuous thermometer. Provide a thermometer to all the refrigerator unit missing a thermometer
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Excess items and debris in back alley way. Clean all excess trash items.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood and Ventilation tags with a past expiration date from Nov 31 2025. Address and provide up to date tags for the re-inspection. Clean the hood Filter to remove build 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.
Official record from Boston Inspectional Services Department, Mar 3, 2026 · Original Source
Inspection
Aug 7, 2025
Passed
3 recorded violations
minorCode 590.003/3-305.12-COther
Official wording
Food Storage Prohibited Areas (C)
Inspector’s notes
Boxes of meats and other foods observed being stored on the ground of the first outside walk-in cooler. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Meats on the top shelf of the front service hot holding unit at 120F. Discontinue and ensure all TCS foods are being maintained at 135F above. Meats out of temperature to be reheated to 165F to ensure no bacterial growth.
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
Chlorine sanitizer in bucket registering well over the required 50-100ppm. Address and ensure all staff have been properly trained on how to set up and test sanitizing solution. Sanitizing buckets to be set up during all operational hours and not just when on inspector is on site.
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, Aug 7, 2025 · Original Source
Inspection
Jul 31, 2025
Failed
3 recorded violations
minorCode 590.003/3-305.12-COther
Official wording
Food Storage Prohibited Areas (C)
Inspector’s notes
Boxes of meats and other foods observed being stored on the ground of the first outside walk-in cooler. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Meats on the top shelf of the front service hot holding unit at 120F. Discontinue and ensure all TCS foods are being maintained at 135F above. Meats out of temperature to be reheated to 165F to ensure no bacterial growth.
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
Chlorine sanitizer in bucket registering well over the required 50-100ppm. Address and ensure all staff have been properly trained on how to set up and test sanitizing solution. Sanitizing buckets to be set up during all operational hours and not just when on inspector is on site.
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, Jul 31, 2025 · Original Source
Inspection
Feb 19, 2025
Passed
4 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked pasta salad observed being left out at room temperature (58F). Discontinue and ensure all TCS foods are being maintained at below 41F. Foods to be removed and placed back under refrigeration.
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
Cooked chicken observed being left out at room temperature. Discontinue and ensure all TCS foods are being maintained at 135F and above. Cooked chickn in the upper portion of the hot holding unit at 119F. Discontinue and ensure all foods inside of the front service hot holding unit are being maintained at 135F and above. Chicken to be reheated to 165F to ensure no bacterial growth.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Heating system located in the basement storage area appears to be leaking. Address and make any necessary repairs.
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, Feb 19, 2025 · Original Source
Inspection
Feb 11, 2025
Failed
4 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked pasta sald observed being left out at room temperature (58F). Discontinue and ensure all TCS foods are being maintained at below 41F. Foods to be removed and placed back under refrigeration.
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
Cooked chicken observed being left out at room temperature. Discontinue and ensure all TCS foods are being maintained at 135F and above. Cooked chickn in the upper portion of the hot holding unit at 119F. Discontinue and ensure all foods inside of the front service hot holding unit are being maintained at 135F and above. Chicken to be reheated to 165F to ensure no bacterial growth.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Heating system located in the basement storage area appears to be leaking. Address and make any necessary repairs.
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Inuse wiping cloth stored on prep counter no sanitizer setup 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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Repair cracked tile near upright refrigerator unit.
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
Remove clutter from kitchen area and organize
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
Inuse wiping cloth stored on prep counter no sanitizer setup 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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean floor inside walk in cooler below storage racks to remove visible soil. Repair cracked tile near upright refrigerator unit.
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
Remove clutter from kitchen area and organize
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.