SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
7 inspections
Inspection
Jul 22, 2026
Passed
3 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
The staff is making ice cream on site. Provide a manufactures license on the Health Permit. Provide recipes to the Health department for review Provide monthly lab testing
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Secure all the CO2 tanks
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Repair the door sweep leading to the trash alley
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, Jul 22, 2026 · Original Source
Inspection
Jul 14, 2026
Failed
3 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
The staff is making ice cream on site. Provide a manufactures license on the Health Permit. Provide recipes to the Health department for review Provide monthly lab testing
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Secure all the CO2 tanks
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Repair the door sweep leading to the trash alley
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, Jul 14, 2026 · Original Source
Inspection
Oct 29, 2025
Passed
6 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
On the cook line there are multiple hotel pans with ambient 75F water that have utensils stored with the food contact surfaces submerged in the water. Utensils should be stored in water 135F or above or in cool running water or on a dry clean and santized surface. The person in charge had the staff remove the utensils and hotel pans and sanitized them and will discontinue the practice.
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.
The top metal shelving above the warewashing area is pooling water due to the water having nowhere to drain; clean to remove stagnant water.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Next to the fryolater there are two lexans full of cut parcooked potatoes for french fries at 55F. The potatoes have been out since 4pm the person in charge removed the lexans of potatoes to the walk in to cool to 41F. Store cold TCS at or below 41F.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
At JM Curley's at the server station nook the staff are using the hand sink to fill water jugs to serve to customers. Hand sinks must be used only for hand washing. Discussed with person in charge that they plan to convert the hand sink to a utility sink by removing the hand washing signage and soap and have the staff use the hand sink at the bar for hand washing.
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.
At JM Curley's at the bar the utility sink leaks when in use / in the kitchen the sink sprayer at the warewashing area leaks when not in use; repair or replace.
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, Oct 29, 2025 · Original Source
Inspection
Oct 21, 2025
Failed
6 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
On the cook line there are multiple hotel pans with ambient 75F water that have utensils stored with the food contact surfaces submerged in the water. Utensils should be stored in water 135F or above or in cool running water or on a dry clean and santized surface. The person in charge had the staff remove the utensils and hotel pans and sanitized them and will discontinue the practice.
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.
The top metal shelving above the warewashing area is pooling water due to the water having nowhere to drain; clean to remove stagnant water.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Next to the fryolater there are two lexans full of cut parcooked potatoes for french fries at 55F. The potatoes have been out since 4pm the person in charge removed the lexans of potatoes to the walk in to cool to 41F. Store cold TCS at or below 41F.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
At JM Curley's at the server station nook the staff are using the hand sink to fill water jugs to serve to customers. Hand sinks must be used only for hand washing. Discussed with person in charge that they plan to convert the hand sink to a utility sink by removing the hand washing signage and soap and have the staff use the hand sink at the bar for hand washing.
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.
At JM Curley's at the bar the utility sink leaks when in use / in the kitchen the sink sprayer at the warewashing area leaks when not in use; repair or replace.
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.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
Smaller Ice machine in the kitchen has black spots. Clean
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
Ice machine filter has accumulated dust. Clean with frequency Big fan in the kitchen has grease build.Clean Fan guards in the walkin has heavy dust.Clean
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.
Trash area has accumulation of grease and clutter. Remove/Clean
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 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Clean vent dust near the dish area in the kitchen.Clean with frequency. In the walkin fan guards have heavy dust accumulated.Clean with frequency
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, Nov 15, 2024 · Original Source
Inspection
Nov 8, 2024
Failed
5 recorded violations
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
Smaller Ice machine in the kitchen has black spots. Clean
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
Ice machine filter has accumulated dust. Clean with frequency Big fan in the kitchen has grease build.Clean Fan guards in the walkin has heavy dust.Clean
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.
Trash area has accumulation of grease and clutter. Remove/Clean
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 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Clean vent dust near the dish area in the kitchen.Clean with frequency. In the walkin fan guards have heavy dust accumulated.Clean with frequency
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.