Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Third stair up from bottom to basement loose. Repair as needed to ensure safe use of stairs.
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handler without hair restraint. Provide hat or hairnet for food handler.
In plain English
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.
Official record from Boston Inspectional Services Department, Feb 11, 2026 · Original Source
Inspection
Aug 15, 2025
Passed
3 recorded violations
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker observed expired June 29th 2025. Provide updated hood sticker from a licensed hood sticker.
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 15, 2025 · Original Source
Inspection
Aug 6, 2025
Failed
3 recorded violations
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker observed expired June 29th 2025. Provide updated hood sticker from a licensed hood sticker.
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 6, 2025 · Original Source
Inspection
Mar 12, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 12, 2025 · Original Source
Inspection
Aug 29, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Aug 29, 2024 · Original Source
Inspection
Apr 24, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Apr 24, 2024 · Original Source
Inspection
Oct 24, 2023
Passed
13 recorded violations
minorCode 590.002/2-303.11-CEmployee health and hygiene
Official wording
Prohibition-Jewelry (C)
Inspector’s notes
Wedding bands only when working with foods - no watches or dangling bracelets
In plain English
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.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Proper hair restraints needed when working with foods - cashier does not necessarily need to wear a hat
In plain English
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Set up as discussed
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
Ensure all foods are being stored at least six inches off the floors 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Some menu items offered under cooked are missing the proper disclosure / reminder - address where needed
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 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Replace compromised wooden cutting boards with deep lacerations
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
Clean in between all in place cooking equipment on the line as well as all freezer /refrigeration units from grease and grime
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 590.004/4-801.11-CCleaning and sanitizing
Official wording
Clean Linens (C)
Inspector’s notes
Do not store directly beside soiled aprons - reduces potential confusion
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.
Repair loose steps leading down to the steep basement stairway - some planks are very unsafe - address
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 590.002/2-303.11-CEmployee health and hygiene
Official wording
Prohibition-Jewelry (C)
Inspector’s notes
Wedding bands only when working with foods - no watches or dangling bracelets
In plain English
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.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Proper hair restraints needed when working with foods - cashier does not necessarily need to wear a hat
In plain English
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Set up as discussed
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
Ensure all foods are being stored at least six inches off the floors 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Some menu items offered under cooked are missing the proper disclosure / reminder - address where needed
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 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Replace compromised wooden cutting boards with deep lacerations
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
Clean in between all in place cooking equipment on the line as well as all freezer /refrigeration units from grease and grime
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 590.004/4-801.11-CCleaning and sanitizing
Official wording
Clean Linens (C)
Inspector’s notes
Do not store directly beside soiled aprons - reduces potential confusion
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.
Repair loose steps leading down to the steep basement stairway - some planks are very unsafe - address
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.