SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
17 inspections
Inspection
Jun 5, 2026
Passed
3 recorded violations
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Low temperature dish machine in use with no cholorine test kit available. 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.
Newly installed dish machine is leaking. Make all 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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Water on floors in warewashing area soils and moisture on floors at service line. Clean to remove.
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, Jun 5, 2026 · Original Source
Inspection
May 29, 2026
Hearing scheduled
3 recorded violations
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Low temperature dish machine in use with no cholorine test kit available. 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.
Newly installed dish machine is leaking. Make all 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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Water on floors in warewashing area soils and moisture on floors at service line. Clean to remove.
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.
Dish machine is down no three compartment sink with no other means to sanitize equipment at the establishment. Make all necessary repairs. Disposables to be in use until warewashing can be restored.
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
Floors with heavy buildup of soils under and around equipment. Clean to remove. Clean HVAC vent in back area of visible 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.
Live ant in dining room small flies observed at bar. Clean and sanitize all affected areas. Provide updated IPM pest control report upon re inspection.
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.
Dish machine is down no three compartment sink with no other means to sanitize equipment at the establishment. Make all necessary repairs. Disposables to be in use until warewashing can be restored.
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
Floors with heavy buildup of soils under and around equipment. Clean to remove. Clean HVAC vent in back area of visible 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.
Live ant in dining room small flies observed at bar. Clean and sanitize all affected areas. Provide updated IPM pest control report upon re inspection.
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.
Official record from Boston Inspectional Services Department, Apr 27, 2026 · Original Source
Inspection
Nov 25, 2025
Passed
1 recorded violation
majorCode 590.005/5-204.11-PFHandwashing
Official wording
Handwashing Sinks-Location and Placement (Pf)
Inspector’s notes
The handwash sink at the coffee counter has been removed.Replace Violation to be discussed at the ISD office photos taken
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, Nov 25, 2025 · Original Source
Inspection
Nov 7, 2025
Failed (extension granted)
1 recorded violation
majorCode 590.005/5-204.11-PFHandwashing
Official wording
Handwashing Sinks-Location and Placement (Pf)
Inspector’s notes
The handwash sink at the coffee counter has been removed.Replace Violation to be discussed at the ISD office photos taken
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, Nov 7, 2025 · Original Source
Inspection
Oct 29, 2025
Failed
1 recorded violation
majorCode 590.005/5-204.11-PFHandwashing
Official wording
Handwashing Sinks-Location and Placement (Pf)
Inspector’s notes
The handwash sink at the coffee counter has been removed.Replace Violation to be discussed at the ISD office photos taken
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, Oct 29, 2025 · Original Source
Inspection
Aug 29, 2025
Passed
5 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Items stored in the walk in freezer missing covers.Provide covers /wraps during storage
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.
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
The avantco sandwich unit temp guage is reading 54F internal thermometer reading 46F.Repair Maintain unit 41F or below Repair is in progress during inspection. PIC instructed to monitor (food items temping 41F or below)
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the floor under the avantco sandwich unit to remove food debris. Clean the floor behind the dish machine to remove debris.
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 29, 2025 · Original Source
Inspection
Aug 19, 2025
Failed
5 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Items stored in the walk in freezer missing covers.Provide covers /wraps during storage
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.
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
The avantco sandwich unit temp guage is reading 54F internal thermometer reading 46F.Repair Maintain unit 41F or below Repair is in progress during inspection. PIC instructed to monitor (food items temping 41F or below)
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the floor under the avantco sandwich unit to remove food debris. Clean the floor behind the dish machine to remove debris.
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 19, 2025 · Original Source
Inspection
Dec 11, 2024
Passed
1 recorded violation
notedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
The posted choke safe certificates have expired. The posted allergen awareness employee no longer works at this location. Provide current certificates from a full time employee
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Dec 11, 2024 · Original Source
Inspection
Dec 2, 2024
Failed (extension granted)
3 recorded violations
notedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
The posted choke safe certificates have expired. The posted allergen awareness employee no longer works at this location. Provide current certificates from a full time employee
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Items in the open top refrigeration unit(sliced tomato sliced turkey cooked shredded chicken)are reading 50-52F for 60-90 min. Maintain items at 41f or below PIC moving items to alternate unit to cool/hold 41F or below
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, Dec 2, 2024 · Original Source
Inspection
Nov 22, 2024
Failed
3 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Items in the open top refrigeration unit(sliced tomato sliced turkey cooked shredded chicken)are reading 50-52F for 60-90 min. Maintain items at 41f or below PIC moving items to alternate unit to cool/hold 41F or below
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.
The posted choke safe certificates have expired. The posted allergen awareness employee no longer works at this location. Provide current certificates from a full time employee
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Nov 22, 2024 · Original Source
Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
Feb 12, 2024
Passed
1 recorded violation
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Open top sandwich unit reading 50F.Repair Maintain unit 41F or below for adequate cold holding. Upon re-inspection Unit is empty & out of service Service tech scheduled for 2.2.24
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked chicken & onion empanadas observed held at room temperature on the display counter.Discontinue Cooked item to be held hot 135F or above cold 41F or below PIC to hold under refrigeration and leave one item for display only. Kitchen: Items in the open top sandwich unit reading 49-53F for 30-60 min per PIC (egg patty sliced tomato.mozzarella cube) Maintain items 41F or below PIC to remove to alternate unit to cool/hold 41F or below Discussed cooling/cold holding procedures
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Open top sandwich unit reading 50F.Repair Maintain unit 41F or below for adequate cold holding. Upon re-inspection Unit is empty & out of service Service tech scheduled for 2.2.24
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of the small bar ice machine observed with soils.Clean to remove 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Secure all CO2 Tanks at the back
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked chicken & onion empanadas observed held at room temperature on the display counter.Discontinue Cooked item to be held hot 135F or above cold 41F or below PIC to hold under refrigeration and leave one item for display only. Kitchen: Items in the open top sandwich unit reading 49-53F for 30-60 min per PIC (egg patty sliced tomato.mozzarella cube) Maintain items 41F or below PIC to remove to alternate unit to cool/hold 41F or below Discussed cooling/cold holding procedures
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of the small bar ice machine observed with soils.Clean to remove 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Secure all CO2 Tanks at the back
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.