Eating & Drinking · Boston, MA
50 Beach St
Last inspected Jul 22, 2026 · View Map ↗ · Compare ↗
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Inspection
1 recorded violation
Service Sink (C)
There is no mop sink on site.Provide PIC stating toilet is used.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jul 22, 2026 · Original Source
Inspection
8 recorded violations
Clean-up of Vomiting and Diarrheal Events (Pf)
Provide a vomit /diarrhea clean up kit on site (procedures to be Emailed to the PIC)
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.
More about cleaning or sanitizing problemsFood Storage Containers Identified with Common Name of Food (C)
Provide labels on all bulk storage containers
An issue that does not fit the common categories. Check the official wording for details.
More about other findingTemperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Provide an irreversible temperature indicator for the high temp dish machine.
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.
More about food kept at an unsafe temperature(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Clean the interior of the ice machine to remove mold like soils.
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.
More about cleaning or sanitizing problemsService Sink (C)
There is no mop sink on site.Provide PIC stating toilet is used.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingCleaning Floors Dustless Methods (C)
Clean the floor under the cook line to remove soils & excess water.
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.
More about cleaning or sanitizing problemsCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
The posted hood sticker has expired on 12.27.25.Provide a proper hood cleaning from a licensed company.Post the new sticker.
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.
More about cleaning or sanitizing problemsNo wording provided in the official record.
Provide an Allergy warning on the menu.
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Jul 16, 2026 · Original Source
Inspection
8 recorded violations
Clean-up of Vomiting and Diarrheal Events (Pf)
Provide a vomit /diarrhea clean up kit on site (procedures to be Emailed to the PIC)
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.
More about cleaning or sanitizing problemsFood Storage Containers Identified with Common Name of Food (C)
Provide labels on all bulk storage containers
An issue that does not fit the common categories. Check the official wording for details.
More about other findingTemperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Provide an irreversible temperature indicator for the high temp dish machine.
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.
More about food kept at an unsafe temperature(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Clean the interior of the ice machine to remove mold like soils.
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.
More about cleaning or sanitizing problemsService Sink (C)
There is no mop sink on site.Provide PIC stating toilet is used.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingCleaning Floors Dustless Methods (C)
Clean the floor under the cook line to remove soils & excess water.
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.
More about cleaning or sanitizing problemsCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
The posted hood sticker has expired on 12.27.25.Provide a proper hood cleaning from a licensed company.Post the new sticker.
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.
More about cleaning or sanitizing problemsNo wording provided in the official record.
Provide an Allergy warning on the menu.
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Jul 8, 2026 · Original Source
Inspection
7 recorded violations
Effectiveness-Hair Restraints (C)
Employees in kitchen area obsevred without hair restraints. Provide.
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issues(A) Certified Food Protection Manager (C)
Certified food manager certificate and allergy certificate are expired. Update.
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.
More about paperwork, training, or posting issues(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked beef in ambient air at 55F. Moved back to refrigeration. Ensure cold holding at 41F or below.
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.
More about food kept at an unsafe temperatureReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Multiple foods in walk in cooler observed without date marking. Provide for all foods held longer than 24 hours.
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.
More about food kept at an unsafe temperatureCleaning Agents and Sanitizers Availability (Pf)
Soap container in high temperature dish machine observed empty. Ensure cleaning agents are available at all hours.
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.
More about cleaning or sanitizing problemsNonfood Contact Surfaces (C)
Floor under cookline observed with soils. Clean to remove soils.
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.
More about cleaning or sanitizing problemsSystem Maintained in Good Repair (C)
Dish machine observed leaking when running wash cycle. Repair as necessary.
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Nov 24, 2025 · Original Source
Inspection
7 recorded violations
Effectiveness-Hair Restraints (C)
Employees in kitchen area obsevred without hair restraints. Provide.
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issues(A) Certified Food Protection Manager (C)
Certified food manager certificate and allergy certificate are expired. Update.
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.
More about paperwork, training, or posting issues(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked beef in ambient air at 55F. Moved back to refrigeration. Ensure cold holding at 41F or below.
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.
More about food kept at an unsafe temperatureReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Multiple foods in walk in cooler observed without date marking. Provide for all foods held longer than 24 hours.
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.
More about food kept at an unsafe temperatureCleaning Agents and Sanitizers Availability (Pf)
Soap container in high temperature dish machine observed empty. Ensure cleaning agents are available at all hours.
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.
More about cleaning or sanitizing problemsNonfood Contact Surfaces (C)
Floor under cookline observed with soils. Clean to remove soils.
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.
More about cleaning or sanitizing problemsSystem Maintained in Good Repair (C)
Dish machine observed leaking when running wash cycle. Repair as necessary.
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Nov 17, 2025 · Original Source
Inspection
6 recorded violations
Effectiveness-Hair Restraints (C)
Employees on production line without hait restraints. Provide.
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesFood Storage-Preventing Contamination from the Premises (C)
Food items observed stored on ground on production line. Elevate to prevent potential contamination.
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.
More about food not protected from contaminationVentilation Hood Systems Filters (C)
Hood filters observed soiled with grease build up. Clean to remove.
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.
More about building upkeep issuesUsing a Handwashing Sink-Operation and Maintenance (Pf)
Pot observed in hand sink. Hand sink should only be used for hand washing.
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.
More about handwashing problemsHandwashing Cleanser Availability (Pf)
Hand soap observed empty on production line hand sink. Ensure soap available at all hours.
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.
More about handwashing problemsCommon Name-Working Containers (Pf)
Chemical spray bottle obsevred without label. Provide label.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Apr 18, 2025 · Original Source
Inspection
6 recorded violations
Effectiveness-Hair Restraints (C)
Employees on production line without hait restraints. Provide.
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesFood Storage-Preventing Contamination from the Premises (C)
Food items observed stored on ground on production line. Elevate to prevent potential contamination.
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.
More about food not protected from contaminationVentilation Hood Systems Filters (C)
Hood filters observed soiled with grease build up. Clean to remove.
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.
More about building upkeep issuesUsing a Handwashing Sink-Operation and Maintenance (Pf)
Pot observed in hand sink. Hand sink should only be used for hand washing.
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.
More about handwashing problemsHandwashing Cleanser Availability (Pf)
Hand soap observed empty on production line hand sink. Ensure soap available at all hours.
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.
More about handwashing problemsCommon Name-Working Containers (Pf)
Chemical spray bottle obsevred without label. Provide label.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Apr 11, 2025 · Original Source
Inspection
1 recorded violation
Outside Receptacles (C)
Grease bucket that is shared with neighboring business "5 Spice House" is soiled. Clean to remove soils.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jul 5, 2024 · Original Source
Inspection
1 recorded violation
Outside Receptacles (C)
Grease bucket that is shared with neighboring business "5 Spice House" is soiled. Clean to remove soils.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jun 27, 2024 · Original Source
Inspection
1 recorded violation
Outside Receptacles (C)
Grease bucket that is shared with neighboring business "5 Spice House" is soiled. Clean to remove soils.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jun 20, 2024 · Original Source
Inspection
8 recorded violations
Effectiveness-Hair Restraints (C)
Employee prepping food product without hair restraint. Provide.
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesPackaged and Unpackaged Food-Separation Packaging and Segregation (C)
Dried peppers observed uncovered in dry store room. Cover to prevent potential contamination.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingVentilation Hood Systems Filters (C)
Hood sticker observed expired. Grease build up on filters. Schedule cleaning appointment.
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.
More about building upkeep issuesReceptacles (C)
Grease bucket observed soiled with grease. Clean to remove.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingCommon Name-Working Containers (Pf)
Unlabled chemical spray bottle in front service area. Provide label.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage-Preventing Contamination from the Premises (C)
Food product observed stored on floor in walk in cooler. Elevate to prevent potential contamination.
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.
More about food not protected from contaminationMiscellaneous Sources of Contamination (C)
Bottled beverages stored inside ice machine. Person in charge removed. Effected ice removed. Discontinue.
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.
More about food not protected from contaminationNonfood-Contact Surfaces (C)
Cardboard being used under pans on cookline. Person in charge removed.
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Jun 11, 2024 · Original Source
Inspection
8 recorded violations
Ventilation Hood Systems Filters (C)
Hood sticker observed expired. Grease build up on filters. Schedule cleaning appointment.
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.
More about building upkeep issuesReceptacles (C)
Grease bucket observed soiled with grease. Clean to remove.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingEffectiveness-Hair Restraints (C)
Employee prepping food product without hair restraint. Provide.
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesPackaged and Unpackaged Food-Separation Packaging and Segregation (C)
Dried peppers observed uncovered in dry store room. Cover to prevent potential contamination.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage-Preventing Contamination from the Premises (C)
Food product observed stored on floor in walk in cooler. Elevate to prevent potential contamination.
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.
More about food not protected from contaminationMiscellaneous Sources of Contamination (C)
Bottled beverages stored inside ice machine. Person in charge removed. Effected ice removed. Discontinue.
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.
More about food not protected from contaminationNonfood-Contact Surfaces (C)
Cardboard being used under pans on cookline. Person in charge removed.
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.
More about cleaning or sanitizing problemsCommon Name-Working Containers (Pf)
Unlabled chemical spray bottle in front service area. Provide label.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jun 4, 2024 · Original Source