Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
10 inspections
Inspection
Mar 11, 2026
Passed
3 recorded violations
minorCode 590.005/5-203.13-COther
Official wording
Service Sink (C)
Inspector’s notes
Facility observed without a mop sink to dispose waste water. Per PIC establishment uses the toiled/ outiside. Provide plumbers report on the instal of mop sink
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Food prep sink (2 bay sink ) observed direct to waste. PIC to provide a detailed plumbers report on the install of an airgap/ backflow preventor. Plumbers report in progress.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Food prep sink (2 bay sink ) observed direct to waste. PIC to provide a detailed plumbers report on the install of an airgap/ backflow preventor.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Mar 11, 2026 · Original Source
Inspection
Feb 17, 2026
Failed
19 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Multiple kitchen staff observed working with foods and equipments 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.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
PIC unable to provide a Servsafe certifcate. Provide and post current CFPM certificate. Servsafe class/ test scheduled for March 9th.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Priority vioations noted on the inspection report. PIC to provide active managerial controls and train staff on violations noted on the inspection report
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Shellstock tags observed without last sold dates. Provide
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.
Handwashing sink located downstairs in the cheese grating area and upstairs in the coffee station observed without a protective barrier. Provide Observed multiple RTE bread stored below open ceiling (missing tile) Discontinue Excess water from (refrigeration/ac) observed dispensing inside handwashing sink located downstairs
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.
criticalCode 590.003/3-404.11-PEmployee health and hygiene
Official wording
Treating Juice (P)
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.
Cooked artichoke 58F stored in the in line cold unit . Per PIC artichocke was cooked in earlier today. PIC to review cooling parameters with PIC. Artichoke was removed and placed in the walkin unit.(cos)
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
Multiple containers of prepped foods observed stored in various refrigeration/ walk in unit without date marking. Provide made discard date before storing.
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
PIC unable to provide a working irreverssible thermometer for the high temp dishwasher
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of ice machine observed soiled interior of refrigeration unit (in line) observed soiled. Clean and sanitize 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.
Facility observed without a mop sink to dispose waste water. Per PIC establishment uses the toiled/ outiside. Provide plumbers report on the instal of mop sink
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Food prep sink (2 bay sink ) observed direct to waste. PIC to provide a detailed plumbers report on the install of an airgap/ backflow preventor. Plumbers report in progress.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Food prep sink (2 bay sink ) observed direct to waste. PIC to provide a detailed plumbers report on the install of an airgap/ backflow preventor.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Multiple handwashing sinks on site observed without employee must wash hands/ handwashing sink only. 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Multiple ceilings tile observed missing in downstairs area . Provide/ repair Back door observed with big hole possible entryway for pests. Repair
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.
PIC unable to provide a current Allergen Awareness Certifcate. Post current Allergen Awareness Certificate Outstanding balance for the 2025 Health permit for your food establishment in which payments were due 12/31/2025 . Please provide payment within 24hours
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Feb 17, 2026 · Original Source
Inspection
Feb 10, 2026
Failed
18 recorded violations
notedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
PIC unable to provide a current Allergen Awareness Certifcate. Post current Allergen Awareness Certificate Outstanding balance for the 2025 Health permit for your food establishment in which payments were due 12/31/2025 . Please provide payment within 24hours
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Multiple kitchen staff observed working with foods and equipments 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.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
PIC unable to provide a Servsafe certifcate. Provide and post current CFPM certificate.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Priority vioations noted on the inspection report. PIC to provide active managerial controls and train staff on violations noted on the inspection report
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Shellstock tags observed without last sold dates. Provide
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.
Handwashing sink located downstairs in the cheese grating area and upstairs in the coffee station observed without a protective barrier. Provide Observed multiple RTE bread stored below open ceiling (missing tile) Discontinue Excess water from (refrigeration/ac) observed dispensing inside handwashing sink located downstairs
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.
criticalCode 590.003/3-404.11-PEmployee health and hygiene
Official wording
Treating Juice (P)
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.
Cooked artichoke 58F stored in the in line cold unit . Per PIC artichocke was cooked in earlier today. PIC to review cooling parameters with PIC. Artichoke was removed and placed in the walkin unit.(cos)
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
Multiple containers of prepped foods observed stored in various refrigeration/ walk in unit without date marking. Provide made discard date before storing.
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
PIC unable to provide a working irreverssible thermometer for the high temp dishwasher
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of ice machine observed soiled interior of refrigeration unit (in line) observed soiled. Clean and sanitize 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.
Facility observed without a mop sink to dispose waste water. Per PIC establishment uses the toiled/ outiside. Provide plumbers report on the instal of mop sink
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Food prep sink (2 bay sink ) observed direct to waste. PIC to provide a detailed plumbers report on the install of an airgap/ backflow preventor.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Multiple handwashing sinks on site observed without employee must wash hands/ handwashing sink only. 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Multiple ceilings tile observed missing in downstairs area . Provide/ repair Back door observed with big hole possible entryway for pests. Repair
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 10, 2026 · Original Source
Inspection
Dec 5, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Dec 5, 2025 · Original Source
Inspection
Jan 17, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 17, 2025 · Original Source
Inspection
Jul 5, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 5, 2024 · Original Source
Inspection
Jun 28, 2024
Passed
2 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Ensure the food safety certificate and the allergen awareness certificates have the same name - address as discussed
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Go through the menu again and either add or remove the astrik [*] where needed for the menu items offered under cooked
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.