Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Items in the basement walkins observed stored on the floor.Elevate all storage at least 6 inches off 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Prepped items in the basement walkin are missing datemarkings.Provide datemarkings on all prepped items held 41F or below for over 24 hours.
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 interior of the basement walk in(floors.walls ceiling) to remove soils. Clean the interior wire rack shelving to remove soils.-Basement walkin Clean the compressor covers in the basement walkin. Clean the interiors of the kitchen fryer cabinets to remove grease buildup.
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.
Light bulb is out above the cook line.Replace bulb
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 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the basement prep room floor 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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Items in the basement walkins observed stored on the floor.Elevate all storage at least 6 inches off 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Prepped items in the basement walkin are missing datemarkings.Provide datemarkings on all prepped items held 41F or below for over 24 hours.
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 interior of the basement walk in(floors.walls ceiling) to remove soils. Clean the interior wire rack shelving to remove soils.-Basement walkin Clean the compressor covers in the basement walkin. Clean the interiors of the kitchen fryer cabinets to remove grease buildup.
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.
Light bulb is out above the cook line.Replace bulb
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 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the basement prep room floor 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.
Official record from Boston Inspectional Services Department, Aug 17, 2026 · Original Source
Inspection
Jun 9, 2026
Passed
1 recorded violation
majorCode 590.005/5-204.11-PFHandwashing
Official wording
Handwashing Sinks-Location and Placement (Pf)
Inspector’s notes
There is prep in the basement no handwash sink available.Provide handwash station(soap/paper towels & signage) Discontinue prepping in the basement (There is a two bay prep sink close by)
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 9, 2026 · Original Source
Inspection
Jun 1, 2026
Failed (extension granted)
1 recorded violation
majorCode 590.005/5-204.11-PFHandwashing
Official wording
Handwashing Sinks-Location and Placement (Pf)
Inspector’s notes
There is prep in the basement no handwash sink available.Provide handwash station(soap/paper towels & signage) Discontinue prepping in the basement (There is a two bay prep sink close by)
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 1, 2026 · Original Source
Inspection
Apr 1, 2026
Failed (extension granted)
2 recorded violations
majorCode 590.005/5-204.11-PFHandwashing
Official wording
Handwashing Sinks-Location and Placement (Pf)
Inspector’s notes
There is prep in the basement no handwash sink available.Provide handwash station(soap/paper towels & signage) Discontinue prepping in the basement (There is a two bay prep sink close by)
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
The hood sticker has expired on 1.29.26.Provide a proper hood cleaning from a licensed company.Post the new sticker Owner stating appt is on 3.24.26 BFD inspector R.Broadway was on site and is aware BFD inspector noted pooling grease on the roof. Location must be cleaned Upon re-inspection the hood cleaning appt has been changed to 3.30.26
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, Apr 1, 2026 · Original Source
Inspection
Mar 25, 2026
Failed (extension granted)
15 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
PIC on site could not provide a vomit/diarrhea cleanup kit.Provide (procedures to be emailed to the PIC)
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
There are prepped items in the basement walkin that are missing datemarkings. Provide datemarkings on all prepped items held 41F or below for over 24 hours.
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.
Provide working internal thermometers in all the reach in refrigeration units
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Provide an irreversible temperature indicator for the high temp dish machine.
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.
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
The high temp dish machine rinse guage is not operating.Repair Maintain high temp rinse 180-194F 3 bay sink available
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 interiors of the fryer cabinets to remove grease. Kitchen--Clean the interiors of the reach in refrigeration units 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.
There is no handwash sink at the service station(tea/coffee).Provide Staff stating they use the kitchen There is prep in the basement no handwash sink available.Provide handwash station(soap/paper towels & signage) Discontinue prepping in the basement (There is a two bay prep sink close by)
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.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean the interiors of the walkin units to remove soils Elevate all items off the floor at least 6 inches.
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.
There is dripping grease on the interiors of the hood and attached ansul pipes.Clean to remove (Staff cleaning) Daily cleaning should be increased
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.
There are light bulbs out above the cook line.replace bulbs
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Clean the rest rooms ceiling vents to remove heavy dust buildup
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
The hood sticker has expired on 1.29.26.Provide a proper hood cleaning from a licensed company.Post the new sticker Owner stating appt is on 3.24.26 BFD inspector R.Broadway was on site and is aware BFD inspector noted pooling grease on the roof. Location must be cleaned Upon re-inspection the hood cleaning appt has been changed to 3.30.26
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 25, 2026 · Original Source
Inspection
Mar 20, 2026
Failed
15 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
PIC on site could not provide a vomit/diarrhea cleanup kit.Provide (procedures to be emailed to the PIC)
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
There are prepped items in the basement walkin that are missing datemarkings. Provide datemarkings on all prepped items held 41F or below for over 24 hours.
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.
Provide working internal thermometers in all the reach in refrigeration units
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Provide an irreversible temperature indicator for the high temp dish machine.
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.
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
The high temp dish machine rinse guage is not operating.Repair Maintain high temp rinse 180-194F 3 bay sink available
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 interiors of the fryer cabinets to remove grease. Kitchen--Clean the interiors of the reach in refrigeration units 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.
There is no handwash sink at the service station(tea/coffee).Provide Staff stating they use the kitchen There is prep in the basement no handwash sink available.Provide handwash station(soap/paper towels & signage) Discontinue prepping in the basement (There is a two bay prep sink close by)
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.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean the interiors of the walkin units to remove soils Elevate all items off the floor at least 6 inches.
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.
There is dripping grease on the interiors of the hood and attached ansul pipes.Clean to remove (Staff cleaning) Daily cleaning should be increased
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.
There are light bulbs out above the cook line.replace bulbs
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Clean the rest rooms ceiling vents to remove heavy dust buildup
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
The hood sticker has expired on 1.29.26.Provide a proper hood cleaning from a licensed company.Post the new sticker Owner stating appt is on 3.24.26 BFD inspector R.Broadway was on site and is aware BFD inspector noted pooling grease on the roof. Location must be cleaned
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 20, 2026 · Original Source
Inspection
Oct 29, 2025
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. Provide cleaning date.
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 29, 2025 · Original Source
Inspection
Oct 22, 2025
Failed (extension granted)
10 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Shell stock tags for clams not stored with clams. Od tags without dates for last piece sold. Store tags with sellfish until all pieces sold then date tag and hold for 90 days.
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths stored on counters. Store wiping cloths in sanitizing solution to prevent contamination.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Bean sprouts stored on counter at 70F. Moved to refrigerator. Store bean sprouts cold at all times.
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Soiled towels covering grease trap. Remove and keep surfaces clean.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No chlorine test strips on site. Provide chlorine test strips and retrain staff to safely dilute chlorine sanitizer.
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
Fan above dish machine soiled. Floor under cookline equipment soiled. Clean areas and maintain clean.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired. Provide cleaning date.
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.
Chlorine sanitizer testing over 200ppm. Diluted to 50ppm. Review chlorine dilution with staff.
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.
Official record from Boston Inspectional Services Department, Oct 22, 2025 · Original Source
Inspection
Oct 15, 2025
Failed
10 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Shell stock tags for clams not stored with clams. Od tags without dates for last piece sold. Store tags with sellfish until all pieces sold then date tag and hold for 90 days.
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths stored on counters. Store wiping cloths in sanitizing solution to prevent contamination.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Bean sprouts stored on counter at 70F. Moved to refrigerator. Store bean sprouts cold at all times.
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Soiled towels covering grease trap. Remove and keep surfaces clean.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No chlorine test strips on site. Provide chlorine test strips and retrain staff to safely dilute chlorine sanitizer.
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
Fan above dish machine soiled. Floor under cookline equipment soiled. Clean areas and maintain clean.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired. Provide cleaning date.
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.
Chlorine sanitizer testing over 200ppm. Diluted to 50ppm. Review chlorine dilution with staff.
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.
Official record from Boston Inspectional Services Department, Oct 15, 2025 · Original Source
Inspection
Jul 8, 2025
Passed
1 recorded violation
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Hood and Ventilation tags with a past expiration date from May 2025. Address and provide up to date tags for the re-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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Fresh baby sprouts and other sliced vegetabels observed being left out on counter tops. Discontinue and ensure all TCS foods are being maintained at below 41F. Garlic and oil mixture observed being left out at room temperature. Discontinue and ensure all TCS foods are being maintained at below 41F. Carton of fresh eggs observed being left out at room temperature. Discontinue and store under refrigeration.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Gasket around the first door of the 3 door flip top cooler damaged. Replace.
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
Surface of the 6 top burner with excess carbon build-up. Clean to remove. Interior of the single door basement freezer with excess frost build-up. Defrost and clean o 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Hood and Ventilation tags with a past expiration date from May 2025. Address and provide up to date tags for the re-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.
No signage at the hand sinks in the main kitchen. Provide.
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.
Evidence of a cockroach in the basement storage/preparation area. Address and provide an up to date pest control report.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Fresh baby sprouts and other sliced vegetabels observed being left out on counter tops. Discontinue and ensure all TCS foods are being maintained at below 41F. Garlic and oil mixture observed being left out at room temperature. Discontinue and ensure all TCS foods are being maintained at below 41F. Carton of fresh eggs observed being left out at room temperature. Discontinue and store under refrigeration.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Gasket around the first door of the 3 door flip top cooler damaged. Replace.
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
Surface of the 6 top burner with excess carbon build-up. Clean to remove. Interior of the single door basement freezer with excess frost build-up. Defrost and clean o 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor under and around the stove top/grill and fryer with excess grease and food spills. Clean to remove all. Hood and Ventilation tags with a past expiration date from May 2025. Provide updated tags for the re-inspeciton.
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.
No signage at the hand sinks in the main kitchen. Provide.
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.
Evidence of a cockroach in the basement storage/preparation area. Address and provide an up to date pest control report.
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, Jun 13, 2025 · Original Source
Inspection
May 14, 2024
Report filed
5 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Buckets of mushrooms stored on floor in kitchen. Store properly.
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.
Vended Time/Temperature Control for Safety Food Original Container (C)
Inspector’s notes
Label all foods in walkin freezer.
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
Visible grease and soils under cookline. Clean to remove. Clean floors walls and ceilings in walkin cooler and freezer in basement.
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, May 14, 2024 · Original Source
Inspection
May 7, 2024
Failed
5 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Buckets of mushrooms stored on floor in kitchen. Store properly.
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.
Vended Time/Temperature Control for Safety Food Original Container (C)
Inspector’s notes
Label all foods in walkin freezer.
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
Visible grease and soils under cookline. Clean to remove. Clean floors walls and ceilings in walkin cooler and freezer in basement.
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, May 7, 2024 · Original Source
Inspection
Mar 6, 2024
Passed
1 recorded violation
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Hood filters observed with dripping grease. Clean to remove.
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.
Official record from Boston Inspectional Services Department, Mar 6, 2024 · Original Source
Inspection
Mar 5, 2024
Failed (extension granted)
10 recorded violations
minorCode 590.006/6-301.14-CHandwashing
Official wording
Handwashing Signage (C)
Inspector’s notes
Provide hand wash only signage for all hand sinks.
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Cardboard being used under equiptment. Person in charge removed.
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.
Hood filters observed with dripping grease. Clean to remove.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Sides of fryolater are soiled. Sides of equiptment are soiled with debris. Under coffee bar area has soils. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Pots observed inside warewash hand sink. Person in charge removed.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Mutiple foods without proper date marking. Provide for all foods held over 24 hours.
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.
Prep area hand sink at 65F after multiple minutes. Other area in establishment have hot water. Ensure hand sinks have 100F water 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Mutiple foods without proper date marking. Provide for all foods held over 24 hours.
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Cardboard being used under equiptment. Person in charge removed.
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.
Hood filters observed with dripping grease. Clean to remove.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Sides of fryolater are soiled. Sides of equiptment are soiled with debris. Under coffee bar area has soils. 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.
Prep area hand sink at 65F after multiple minutes. Other area in establishment have hot water. Ensure hand sinks have 100F water 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Pots observed inside warewash hand sink. Person in charge removed.
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.
Provide hand wash only signage for all hand sinks.
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.