Inspection
Jun 18, 2026
6 recorded violations
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
The menu is missing the "reminder" "consuming raw/undercooked items can lead to foodborne illness" The disclosure is on the menu with an (*)
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
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Provide a prep sink with an air gap in the kitchen per the stamped plans
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Handwashing Sinks-Location and Placement (Pf)
Inspector’s notes
Install a proper handsink at the end of the cook line per the stamped plans. Soap/paper towels/hand was only signage
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
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Provide exterior door sweeps at the 2 exit doors leading out of the kitchen into the adjacent street.
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
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the kitchen floor to remove dust & 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.
More about cleaning or sanitizing problemsOfficial wording
When a HACCP Plan is Required (C)
Inspector’s notes
The establishment is using a sous vide machine for soft cooked eggs.Provide SOP's(standard operating procedures) for the process to the Health Department for review.
In plain English
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 18, 2026 · Original Source