Inspection
Apr 24, 2026
15 recorded violations
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
The person in charge that holds a current certificate as a certified food protection manager was not able to give the correct maximum cold holding temperature minimum hot holding temperature correctly explain the two-stage cooling process and name the reportable symptoms and illnesses; provide a person in charge who is knowlegable about food safety illness policy and sanitization.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
On the cook line observed elevated foods in the cold holding unit closest to the windows cooked potatoes 48F milk 49F cream 49F | in the reach in cold holding unit in the server area in front of the cook line observed elevated TCS foods milk 49F cream 49F; per the person in charge the TCS foods had been moved from the walk-in refrigerator at opening less than an hour ago and was able to either put the foods into the walk-in refrigerator or filled hotel pans with ice to use as a coolant foods were at 41F or below afterwards and a service call had been placed to repair the cold holding units; hold TCS foods 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.
More about food kept at an unsafe temperatureOfficial wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
The reach-in unit at the server station lacks an internal thermometer; provide.
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.
More about food kept at an unsafe temperatureOfficial wording
Food Temperature Measuring Devices (Pf)
Inspector’s notes
No food thermometer was able to be presented during the inspection; provide a thin stemmed food thermometer capable of measuring cold and hot temperatures at all times at the establishment. The person in charge ordered a food thermometer during the 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.
More about food kept at an unsafe temperatureOfficial wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
The establishment uses quats sanitizer for food contact surface sanitizing but could not provide a test device for the sanitizer; provide. The person in charge ordered test strips during the inspection.
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.
More about cleaning or sanitizing problemsOfficial wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
At the first floor chemical warewashing machine tested 0ppm due to the chlorine bottle being empty; after the observation the person in charge replaced the sanitizer bottle and the machine tested at 100ppm; chemical sanitizer should be at ppm specified by the manafacturer.
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.
More about chemicals stored or used unsafelyOfficial wording
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
The PSI gauge at the main warewashing machine did not move or appear to be operating correctly during cycles; repair or replace the PSI gauge.
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.
More about food kept at an unsafe temperatureOfficial wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
The handwashing sinks basin in the basement bar is heavily soiled with debris the floors in the basement bar are heavily soiled with debris and stains; clean and sanitize.
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.
More about cleaning or sanitizing problemsOfficial wording
Outer Openings Protected (C)
Inspector’s notes
At the main front entrance observed gaps below the double doors where daylight is visible and at the inner vestibule door observed gaps between the double doors that allows for pest entry; repair or replace the doors or frames or add weather stripping or door sweeps.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
At the handwashing sink in the basement bar there is no handwashing cleanser and the paper towel dispenser is empty; all handwashing sinks should be stocked at all times.
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.
More about handwashing problemsOfficial wording
Controlling Pests (Pf)
Inspector’s notes
In a side dining area on the floors and in a corner next to the first floor ice machine and the dry goods observed small dark rodent droppings; clean and sanitize the areas of droppings and have your pest control operator perform a service and provide a clean report (no captures no evidence of pests) follow any perscribed exclusionary work like gaps under the front doors and send the report to damien.yee@boston.gov or isdhealth@boston.gov
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.
More about signs of rodents or insectsOfficial wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
In a closet behind the DJ area in the basement observed clutter of items from stored on the floor that prevent proper cleaning and pest observation; organize or discard unused or unnecessary items.
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.
More about building upkeep issuesOfficial wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
In the basement bar area observed multiple damage or missing floor tiles and damaged tiles underneath the door leading to the cold holding units and ice machine; repair or replace the damaged or missing tiles.
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.
More about building upkeep issuesOfficial wording
Common Name-Working Containers (Pf)
Inspector’s notes
Observed multiple in-use spray bottles without name labels; provide name labels on all working spray bottles with chemicals removed from bulk.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
No wording provided in the official record.
Inspector’s notes
Provide allergen awareness poster in back of house for staff Provide signage visible to customers stating "A copy of the most recent health inspection is available to view upon request"
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Apr 24, 2026 · Original Source