SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
17 inspections
Inspection
Aug 10, 2026
Passed
2 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Small leak observed leaking into bucket in "wash" portion of three bay sink. Repair as necessary.
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, Aug 10, 2026 · Original Source
Inspection
Aug 3, 2026
Failed
2 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Small leak observed leaking into bucket in "wash" portion of three bay sink. Repair as necessary.
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, Aug 3, 2026 · Original Source
Inspection
May 20, 2026
Passed
4 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employee making sandwich on production line without hair restraint. Provide.
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.
Employee cell phone placed in close proximity to food. Discontinue.
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
Cut strawberries observed with no date marking. Provide for all foods held longer than 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.
Official record from Boston Inspectional Services Department, May 20, 2026 · Original Source
Inspection
May 12, 2026
Failed
4 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employee making sandwich on production line without hair restraint. Provide.
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.
Employee cell phone placed in close proximity to food. Discontinue.
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
Cut strawberries observed with no date marking. Provide for all foods held longer than 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.
Official record from Boston Inspectional Services Department, May 12, 2026 · Original Source
Inspection
Mar 2, 2026
Passed
1 recorded violation
minorCode 590.003/3-305.14-COther
Official wording
Food Preparation (C)
Inspector’s notes
No food prep sink at location. Avocado and tomato observed on menu. PIC stating produce is washed in 3 bay sink. Provide prep sink. 2.27.26. Variance for prep sink has been approved and filled out by the applicant. Awaiting signature from director.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Mar 2, 2026 · Original Source
Inspection
Feb 27, 2026
Failed (extension granted)
2 recorded violations
minorCode 590.003/3-305.14-COther
Official wording
Food Preparation (C)
Inspector’s notes
No food prep sink at location. Avocado and tomato observed on menu. PIC stating produce is washed in 3 bay sink. Provide prep sink. 2.27.26. Variance for prep sink has been approved and filled out by the applicant. Awaiting signature from director.
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
Foods on production line observed without date marking. Provide for all foods held longer than 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.
Faucet in bathroom observed loose. Repair as necessary.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Foods on production line observed without date marking. Provide for all foods held longer than 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.
Faucet in bathroom observed loose. Repair as necessary.
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, Feb 11, 2026 · Original Source
Inspection
Feb 11, 2026
Passed
2 recorded violations
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Parfaits and orange juices without labels and ingredients supply for all (Corrected at time of inspection)
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand wash station being used to thaw Salmon hand sinks are for hand wash only.
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, Feb 11, 2026 · Original Source
Inspection
Aug 6, 2025
Failed
2 recorded violations
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Parfaits and orange juices without labels and ingredients supply for all (Corrected at time of inspection)
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand wash station being used to thaw Salmon hand sinks are for hand wash only.
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.