SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
9 inspections
Inspection
Mar 25, 2026
Passed
2 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths stored on the counters without sanitizer solutions. Provide.
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
Several containers with prepared foods without date marking. 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.
Official record from Boston Inspectional Services Department, Mar 25, 2026 · Original Source
Inspection
Mar 18, 2026
Failed
2 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths stored on the counters without sanitizer solutions. Provide.
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
Several containers with prepared foods without date marking. 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.
Official record from Boston Inspectional Services Department, Mar 18, 2026 · Original Source
Inspection
Dec 24, 2025
Passed
7 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
During the inspection the designated person in charge was not able to answer questions regarding food safety illness policy and sanitization. Provide a person in charge that 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.
In the basement observed a hotel pan and a plastic container containing cooked and frozen pork that per the employee the staff had removed from the chest freezer to defrost at 11:00am. The temperature of the frozen pork was 34F-35F and the health inspector instructed the employee to place the pork in a refrigerator. Thaw frozen foods using proper methods.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Tofu stored in bucket in front of cook line without any active refrigeration 79F; tofu was moved back into active refrigeration. Store cold TCS at 41F or below.
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Beef kalbi left on stove per employees cooked at 11:30 109F. Staff decided to move beef to walkin refrigerator to cool to 41F. Hold hot TCS at 135F or above or 41F or below.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed multiple containers in refrigerators of ready to eat foods without date marking; provide date marking for ready to eat foods.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
In the closet with the mop sink there is a ceiling tile that is damaged or missing the men's room hand sink leaks when in operation; repair or replace.
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, Dec 24, 2025 · Original Source
Inspection
Dec 16, 2025
Failed
7 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
During the inspection the designated person in charge was not able to answer questions regarding food safety illness policy and sanitization. Provide a person in charge that 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.
In the basement observed a hotel pan and a plastic container containing cooked and frozen pork that per the employee the staff had removed from the chest freezer to defrost at 11:00am. The temperature of the frozen pork was 34F-35F and the health inspector instructed the employee to place the pork in a refrigerator. Thaw frozen foods using proper methods.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Tofu stored in bucket in front of cook line without any active refrigeration 79F; tofu was moved back into active refrigeration. Store cold TCS at 41F or below.
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Beef kalbi left on stove per employees cooked at 11:30 109F. Staff decided to move beef to walkin refrigerator to cool to 41F. Hold hot TCS at 135F or above or 41F or below.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed multiple containers in refrigerators of ready to eat foods without date marking; provide date marking for ready to eat foods.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
In the closet with the mop sink there is a ceiling tile that is damaged or missing the men's room hand sink leaks when in operation; repair or replace.
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.
Cooked beef at 155F with cover. Cool cooked foods uncovered in shallow pans with ice bath if possible. Beef cooled to 125F in 10 minutes uncovered in ice bath.
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.
Cooked beef at 155F with cover. Cool cooked foods uncovered in shallow pans with ice bath if possible. Beef cooled to 125F in 10 minutes uncovered in ice bath.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous containers of prepared foods in refrigeration with no labeling- Provide Reviewedwith owner at the time of 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.
Employees arestoring personal items and clothing on shelving in the lower level that is used for storage of food service items- Use provided locker area
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous containers of prepared foods in refrigeration with no labeling- Provide Reviewedwith owner at the time of 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.
Employees arestoring personal items and clothing on shelving in the lower level that is used for storage of food service items- Use provided locker area
In plain English
An issue that does not fit the common categories. Check the official wording for details.