Heavy build up of grease on grease bins and bin are not covered/closed Receptacles for refuse recyclables returnable outside shall be designed tight fitting lids doors or covers. Compactors shall be installed to not accumulate debris harborage attract vermin and inhibit effective cleaning
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Notes:Pest activity - Evidence of mouse droppings on floor under and behind all equipment throughout Floor under and behind all equipment throughout food establishment
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.
No hand cleanser - Employee asked during inspection to purchase soap (near by retail food in area)
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.
Pest activity - Evidence of mouse droppings in cabinet on floor under and behind all equipment Provide full extermination prior to reinspection with an Intergated Pest Management Report (information provided via email)
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Heavy build up of grease on grease bins and bin are not covered/closed Receptacles for refuse recyclables returnable outside shall be designed tight fitting lids doors or covers. Compactors shall be installed to not accumulate debris harborage attract vermin and inhibit effective cleaning
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Notes:Pest activity - Evidence of mouse droppings on floor under and behind all equipment throughout Floor under and behind all equipment throughout food establishment
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.
No hand cleanser - Employee asked during inspection to purchase soap (near by retail food in area)
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.
Pest activity - Evidence of mouse droppings in cabinet on floor under and behind all equipment Provide full extermination prior to reinspection with an Intergated Pest Management Report (information provided via email)
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed cut tomatoes cold holding at 48f and cut peppers at 46f. PIC advised to prep in smaller portions to cool down properly and allow faster prep time. Establishment is limited on refrigeration equipment.
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.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed cut tomatoes cold holding at 48f and cut peppers at 46f. PIC advised to prep in smaller portions to cool down properly and allow faster prep time. Establishment is limited on refrigeration equipment.
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.
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.
Cashier observed handling money and then putting new pair of gloves without washing hands prior to handle RTE foods. PIC to train staff on when to wash hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
P's and PF's violation noted on the inspection report. Unsatisfactory handwashing observed during the inspection process. Advised staff to stop and wash hands more often PIC/CFPM to provide active managerial control and to train staff on violations noted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Staff observed multitasking different areas of the kitchen and working with RTE foods without changing gloves in between. PIC to train staff on glove use and to understand that gloves are task specific and should never be worn continuously.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Black beans 126F and pinto beans109F . PIC reheated both foods to 165F and up. (corrected on site) PIC to train staff on monotoring temperature
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.
Chopped romaine 82F Sweet corn 53F pico de gallo 54F diced tomato 63F All foods were placed back into the walk in to cool down to 41F and below before serving (corrected on site) PIC to train staff on monotoring temperature
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 diced chicken 109F in the hot holding unit . PIC reheated the chicken to 165F and up. (corrected on site) PIC to train staff on monotoring temperature
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
Old mice droppings observed on the floor in the warewashing/prep area bottom shelvings in under counter area. Clean to remove PIC to provide current detailed IPM report from a licensed exterminator at: Inca.Prince@Boston.Gov.
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.
Refrigeration unit observed without a conspiciuous thermometer. Provide and maintain visible
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Facility observed without a microwave to facilitate with reheating and cooling of RTE foods before servings. Staff have to go to the sister store across the hall to use walkin. Provide equipments for cooling and reheating.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood vent system observed without sticker. Provide sticker from a certified licensed hood cleaner.
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, May 12, 2025 · Original Source
Inspection
May 5, 2025
Failed
11 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Cashier observed handling money and then putting new pair of gloves without washing hands prior to handle RTE foods. PIC to train staff on when to wash hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
P's and PF's violation noted on the inspection report. Unsatisfactory handwashing observed during the inspection process. Advised staff to stop and wash hands more often PIC/CFPM to provide active managerial control and to train staff on violations noted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Staff observed multitasking different areas of the kitchen and working with RTE foods without changing gloves in between. PIC to train staff on glove use and to understand that gloves are task specific and should never be worn continuously.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Black beans 126F and pinto beans109F . PIC reheated both foods to 165F and up. (corrected on site) PIC to train staff on monotoring temperature
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.
Chopped romaine 82F Sweet corn 53F pico de gallo 54F diced tomato 63F All foods were placed back into the walk in to cool down to 41F and below before serving (corrected on site) PIC to train staff on monotoring temperature
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 diced chicken 109F in the hot holding unit . PIC reheated the chicken to 165F and up. (corrected on site) PIC to train staff on monotoring temperature
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
Old mice droppings observed on the floor in the warewashing/prep area bottom shelvings in under counter area. Clean to remove PIC to provide current detailed IPM report from a licensed exterminator at: Inca.Prince@Boston.Gov.
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.
Refrigeration unit observed without a conspiciuous thermometer. Provide and maintain visible
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Facility observed without a microwave to facilitate with reheating and cooling of RTE foods before servings. Staff have to go to the sister store across the hall to use walkin. Provide equipments for cooling and reheating.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood vent system observed without sticker. Provide sticker from a certified licensed hood cleaner.
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, May 5, 2025 · Original Source
Inspection
Dec 19, 2024
Passed
1 recorded violation
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Filters (gap between filters)
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.
Official record from Boston Inspectional Services Department, Dec 19, 2024 · Original Source
Inspection
Dec 3, 2024
Failed (extension granted)
3 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Filters (gap between filters)
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No quats test kit
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Built up soils on hot holding cabinet
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, Dec 3, 2024 · Original Source
Inspection
Nov 26, 2024
Failed
3 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Filters (gap between filters)
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No quats test kit
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Built up soils on hot holding cabinet
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.