SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
11 inspections
Inspection
Aug 13, 2026
Passed
1 recorded violation
minorCode 590.003/3-305.14-COther
Official wording
Food Preparation (C)
Inspector’s notes
There is no prep sink to wash produce vegetables is being washed in the three bay sink. Provide a food prep sink to protect produce during preparation. Observed two three- compartment sink in the establishment: One located in the upstairs kictchen and the second one located in the basment. Per PIC the upstairs three compartment sink is the primarily used for warewashing 6.11.2026 PIC to Provide a written proposal or assessment from a license plumber regarding the installation of prep sink. the Proposal must explain why the prep sink cannot be installed
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, Aug 13, 2026 · Original Source
Inspection
Jul 2, 2026
Failed (extension granted)
1 recorded violation
minorCode 590.003/3-305.14-COther
Official wording
Food Preparation (C)
Inspector’s notes
There is no prep sink to wash produce vegetables is being washed in the three bay sink. Provide a food prep sink to protect produce during preparation. Observed two three- compartment sink in the establishment: One located in the upstairs kictchen and the second one located in the basment. Per PIC the upstairs three compartment sink is the primarily used for warewashing 6.11.2026 PIC to Provide a written proposal or assessment from a license plumber regarding the installation of prep sink. the Proposal must explain why the prep sink cannot be installed
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, Jul 2, 2026 · Original Source
Inspection
Jun 11, 2026
Failed (extension granted)
2 recorded violations
minorCode 590.003/3-305.14-COther
Official wording
Food Preparation (C)
Inspector’s notes
There is no prep sink to wash produce vegetables is being washed in the three bay sink. Provide a food prep sink to protect produce during preparation. Observed two three- compartment sink in the establishment: One located in the upstairs kictchen and the second one located in the basment. Per PIC the upstairs three compartment sink is the primarily used for warewashing 6.11.2026 PIC to Provide a written proposal or assessment from a license plumber regarding the installation of prep sink. the Proposal must explain why the prep sink cannot be installed
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Observed under-counter refrigeration unit not functioning properly. Repair or replace the unit to mantain required cold holding temperature
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, Jun 11, 2026 · Original Source
Inspection
Jun 4, 2026
Failed
2 recorded violations
minorCode 590.003/3-305.14-COther
Official wording
Food Preparation (C)
Inspector’s notes
There is no prep sink to wash produce vegetables is being washed in the three bay sink. Provide a food prep sink to protect produce during preparation. Observed two three- compartment sink in the establishment: One located in the upstairs kictchen and the second one located in the basment. Per PIC the upstairs three compartment sink is the primarily used for warewashing
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Observed under-counter refrigeration unit not functioning properly. Repair or replace the unit to mantain required cold holding temperature
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Noted dirty cloths stored on the rag.Remove and store in a 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.
Remove the condensation pipe from the 3 bay sink in the basement.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Noted Chicken and Beef empanadas at 110F in the hot holding unit cooked an hour ago.Remove COS by the PIC
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Provide irrversible thermometer for high temp dish machine.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Freezer chest in the basement has visible rust.Clean Visible dust and black spots on the fan and around it.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.
Noted lot of clutter and overgrown grass in the trash area.Clean and remove innecessary items to prevent harborage of pest.
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
Noted hood sticker expired Nov 20th 2025.Service Hood filters dirty with grease.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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Noted dirty cloths stored on the rag.Remove and store in a 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.
Remove the condensation pipe from the 3 bay sink in the basement.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Noted Chicken and Beef empanadas at 110F in the hot holding unit cooked an hour ago.Remove COS by the PIC
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Provide irrversible thermometer for high temp dish machine.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Freezer chest in the basement has visible rust.Clean Visible dust and black spots on the fan and around it.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.
Noted lot of clutter and overgrown grass in the trash area.Clean and remove innecessary items to prevent harborage of pest.
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
Noted hood sticker expired Nov 20th 2025.Service Hood filters dirty with grease.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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Some food srticles stored on the floor at lower level. Elevate 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Small table at cooking line (lower counter) soiled with grease and covered with foil. Remove foil and clean properly.
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
Some food srticles stored on the floor at lower level. Elevate 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Small table at cooking line (lower counter) soiled with grease and covered with foil. Remove foil and clean properly.
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 4, 2025 · Original Source
Inspection
Oct 7, 2024
Passed
3 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
CFPM certificate expired. Provide a current one.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)
Inspector’s notes
Some TCS foods without date marking inside walk-in unit. 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.
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, Oct 7, 2024 · Original Source
Inspection
Sep 30, 2024
Failed
3 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
CFPM certificate expired. Provide a current one.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)
Inspector’s notes
Some TCS foods without date marking inside walk-in unit. 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.
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.