SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
15 inspections
Inspection
Mar 12, 2026
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired. Send photo of updated sticker after cleaning.
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 12, 2026 · Original Source
Inspection
Mar 4, 2026
Failed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired. Send photo of updated sticker after cleaning.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Cooked elbow pasta and grilled chicken stored in the refrigeration unit observed without date marking. Provide made/discard date before storing.
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Observed food equipment and refrigerator shelvings lined with aluminum foil. Discontinue.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Cooked elbow pasta and grilled chicken stored in the refrigeration unit observed without date marking. Provide made/discard date before storing.
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Observed food equipment and refrigerator shelvings lined with aluminum foil. Discontinue.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Containers with ready to eat food stored in the refrigeration unit observed without date marking. Provide made/discard
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Containers with ready to eat food stored in the refrigeration unit observed without date marking. Provide made/discard
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, Apr 3, 2025 · 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
Oct 28, 2024
Passed
4 recorded violations
minorCode 590.004/4-101.11-CFacility maintenance
Official wording
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Multiple shelvings in the kitchen area observed lined with aluminum foil. Discontinue
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
PIC unable to provide a irreversible thermometer for high temp dishmachine. Provide. Wash165F Rinse 186F -
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 ice machine observed soiled interior of food prep sink observed soiled exterior of sauce holder refrigeration unit observed soiled interior of deep freezer observed with heavy ice build up. Clean and sanitize all.
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, Oct 28, 2024 · Original Source
Inspection
Oct 21, 2024
Failed
4 recorded violations
minorCode 590.004/4-101.11-CFacility maintenance
Official wording
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Multiple shelvings in the kitchen area observed lined with aluminum foil. Discontinue
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
PIC unable to provide a irreversible thermometer for high temp dishmachine. Provide. Wash165F Rinse 186F -
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 ice machine observed soiled interior of food prep sink observed soiled exterior of sauce holder refrigeration unit observed soiled interior of deep freezer observed with heavy ice build up. Clean and sanitize all.
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, Oct 21, 2024 · Original Source
Inspection
Jun 21, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jun 21, 2024 · Original Source
Inspection
Jun 6, 2024
Failed (extension granted)
12 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedures for responding to vomiting and diarrheal events available and in place.
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.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible thermometer for high temp dishmachine. Provide.Wash 163F Rinse 184F - okay. Wash and final gauges not registering properly at the low temp bar dishmachine. Repair.
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.
Warewashing Equipment Determining Chemical Sanitizer Concentration (Pf)
Inspector’s notes
Low temp bar dish machine unable to provide PH reading of sanitizer concentration. Repair.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Food prep sink observed without proper air gap.Install food prep sink with proper airgap or provide a plumbers report variance request and procedures to state how an alternative safe prep will be provided.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Observed live cockroach on premises. Provide current IPM report from licensed exterminator.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all non working equipments and boxes stored in the basement area.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Elevate all food products and paper goods of the floor.
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.
Provide handwash sign to all the handsink observed missing handwash sign/ restrooms and kitchen handsink.
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, Jun 6, 2024 · Original Source
Inspection
May 29, 2024
Failed
12 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedures for responding to vomiting and diarrheal events available and in place.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Elevate all food products and paper goods of the floor.
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.
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.
Warewashing Equipment Determining Chemical Sanitizer Concentration (Pf)
Inspector’s notes
Low temp bar dish machine unable to provide PH reading of sanitizer concentration. Repair.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all non working equipments and boxes stored in the basement area.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible thermometer for high temp dishmachine. Provide.Wash 163F Rinse 184F - okay. Wash and final gauges not registering properly at the low temp bar dishmachine. Repair.
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.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Food prep sink observed without proper air gap.Install food prep sink with proper airgap or provide a plumbers report variance request and procedures to state how an alternative safe prep will be provided.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Provide handwash sign to all the handsink observed missing handwash sign/ restrooms and kitchen handsink.
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.
Observed live cockroach on premises. Provide current IPM report from licensed exterminator.
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, May 29, 2024 · Original Source
Inspection
Nov 28, 2023
Passed
8 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No current food safety certificate on site - address as discussed
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Ensure all foods including boxes of fry oil off the floors of the kitchen basement walk-in unit and dry goods location a minimum of six inches as discussed so the floors can be cleaned properly and reduce potential splashes andf spills from soiled mop bucket 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
If adding a new food item to the menu that can be offered " under cooked " if requested - ensure to properly identify that food item with the proper disclosure / reminder as discussed during inspection
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean the rubber gaskets inside all under counter refrigeration / freezer units to remove all visible food spills
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.
Clean floors throughout the restaurant including underneath all in place cooking equipment as well as the basement stairway and floor itelf from all visible soils
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Replaced the compromised area above the lid of the ice machine to reduce potential dirt dust and loose debris from falling into the ice itself when the lid is opened
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.
Clearly identify all designayted hand sinks in the kitchen and behind the bar - clearly identify the " dump sink" as discussed as well
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.
Some evidence of rodent activity in the basment area as well as in the trash storage locations in the basement and alleyway - address as discussed
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, Nov 28, 2023 · Original Source
Inspection
Nov 20, 2023
Failed
8 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No current food safety certificate on site - address as discussed
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Ensure all foods including boxes of fry oil off the floors of the kitchen basement walk-in unit and dry goods location a minimum of six inches as discussed so the floors can be cleaned properly and reduce potential splashes andf spills from soiled mop bucket 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
If adding a new food item to the menu that can be offered " under cooked " if requested - ensure to properly identify that food item with the proper disclosure / reminder as discussed during inspection
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean the rubber gaskets inside all under counter refrigeration / freezer units to remove all visible food spills
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.
Clean floors throughout the restaurant including underneath all in place cooking equipment as well as the basement stairway and floor itelf from all visible soils
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Replaced the compromised area above the lid of the ice machine to reduce potential dirt dust and loose debris from falling into the ice itself when the lid is opened
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.
Clearly identify all designayted hand sinks in the kitchen and behind the bar - clearly identify the " dump sink" as discussed as well
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.
Some evidence of rodent activity in the basment area as well as in the trash storage locations in the basement and alleyway - address as discussed
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.