Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
11 inspections
Inspection
May 26, 2026
Report filed
3 recorded violations
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor soiled below cooking equipment ware washing and prep area clean to remove visible soil.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling has opening at basement near stairs repair. Wall at 3 bay sink is and discolored missing back splash 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.
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.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Clean sides inbetween and backsplash of cooking equipment.
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 clutter of bread racks from basement storage area.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor soiled below cooking equipment ware washing and prep area clean to remove visible soil.
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.
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
Ceiling has opening at basement near stairs repair. Wall at 3 bay sink is and discolored missing back splash 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.
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.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Clean sides inbetween and backsplash of cooking equipment.
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 clutter of bread racks from basement storage area.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor soiled below cooking equipment ware washing and prep area clean to remove visible soil.
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.
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
Ceiling has opening at basement near stairs repair. Wall at 3 bay sink is and discolored missing back splash 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, Apr 29, 2026 · Original Source
Inspection
Oct 1, 2025
Passed
1 recorded violation
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Mop sink and prep sink have been installed by a licensed plumber and a permit was pulled. Waiting on plumbing inspector to inspect. PIC reached out to the plumber to contact plumbing inspector.
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, Oct 1, 2025 · Original Source
Inspection
Sep 11, 2025
Failed (extension granted)
2 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Mop sink and prep sink have been installed by a licensed plumber and a permit was pulled. Waiting on plumbing inspector to inspect. PIC reached out to the plumber to contact plumbing inspector.
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.
Mop sink and prep sink have been installed by a licensed plumber. Waiting on plumbing inspector to inspect.
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.
Observed a leaky faucet and a shopping bag wrapped around the faucet at the 3 bay sink. Mop sink and prep sink have still not been approved. Please be sure that the licensed plumber has applied for the proper plumbing permits and they would need to call the plumbing inspector to schedule the inspection after the job is complete for the 3 bay prep and mop sink.
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 7, 2025 · Original Source
Inspection
Jul 30, 2025
Hearing scheduled
11 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Observed wiping cloths not being stored inside the sanitizer buckets. Provide proper storage for the wiping clothes.
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.
No thermometers inside the refrigeration units. Provide thermometers inside all refrigeration units
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Observed grease on the backsplash behind the stove and on the side of the hot holding unit. Clean to remove all grease. Observed heavy grease on the hood filters. Clean to remove heavy grease Observed soil on the exterior of the kitchen equipment. Ensure staff is cleaning/sanitizing all equipment.
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.
Observed the 3 bay sink storing soiled pots and pans in all 3 bays. Ensure staff is trained on wash rinse and sanitize procedures. Recommeded purchasing a cart for the soiled equipment pots & pans. 3 bay sink can not be used to store soiled pots and pans.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed soiled utensils being stored in the handsink located at the front counter. Remove utensils and ensure staff is trained properly. Handsinks are used to wash hands 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.
Observed a leaky faucet and a shopping bag wrapped around the faucet at the 3 bay sink. Mop sink and prep sink have still not been approved. Please be sure that the licensed plumber has applied for the proper plumbing permits and they would need to call the plumbing inspector to schedule the inspection after the job is complete for the 3 bay prep and mop sink.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed grease and soil on the kitchen floor. Clean to remove grease and soil.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Observed doors trash and other items being stored out back. Clean to remove all items. Trash area must be kept clean and organized.
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, Jul 30, 2025 · Original Source
Inspection
Jul 23, 2025
Failed
11 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Observed wiping cloths not being stored inside the sanitizer buckets. Provide proper storage for the wiping clothes.
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.
No thermometers inside the refrigeration units. Provide thermometers inside all refrigeration units
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Observed grease on the backsplash behind the stove and on the side of the hot holding unit. Clean to remove all grease. Observed heavy grease on the hood filters. Clean to remove heavy grease Observed soil on the exterior of the kitchen equipment. Ensure staff is cleaning/sanitizing all equipment.
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.
Observed the 3 bay sink storing soiled pots and pans in all 3 bays. Ensure staff is trained on wash rinse and sanitize procedures. Recommeded purchasing a cart for the soiled equipment pots & pans. 3 bay sink can not be used to store soiled pots and pans.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed soiled utensils being stored in the handsink located at the front counter. Remove utensils and ensure staff is trained properly. Handsinks are used to wash hands 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.
Observed a leaky faucet and a shopping bag wrapped around the faucet at the 3 bay sink. Mop sink and prep sink have still not been approved. Please be sure that the licensed plumber has applied for the proper plumbing permits and they would need to call the plumbing inspector to schedule the inspection after the job is complete for the 3 bay prep and mop sink.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed grease and soil on the kitchen floor. Clean to remove grease and soil.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Observed doors trash and other items being stored out back. Clean to remove all items. Trash area must be kept clean and organized.
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, Jul 23, 2025 · Original Source
Inspection
May 14, 2025
Report filed
3 recorded violations
majorCode 590.005/5-203.11-PFHandwashing
Official wording
Handwashing Sinks-Numbers and Capacities (Pf)
Inspector’s notes
No hand sink near the steam table. Plumber came out and installed the plumbing connections waiting on hand sink to be delivered. Owner provided receipt and it is out for delivery. Take a photo and email over the photo when the hand sink has been installed.
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.
Mop sink has been delivered. Plumber is scheduled to come today. Send picture of the mop sink after it has been installed. Prep sink with protection on the side has been delivered. Ensure air gap is installed. Send picture of prep sink after it has been installed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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, May 14, 2025 · Original Source
Inspection
May 12, 2025
Failed (extension granted)
13 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No vomit & diarrhea kit onsite. Provide vomit & diarrhea kit. Procedures and supplies will be emailed with this report.
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
No sanitizer buckets on site. Provide sanitizer buckets.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
No consumer advisory on menu. Provide on all menus. Consumer advisory veribage will be emailed with this report.
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.
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
No test kit for the 3 bay sink. Provide test kit.
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
No prep sink onsite. Provide prep sink with protection on the side. Owner stated and was able to provide receipt of prep sink. It is scheduled to be delivered this week.
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.
No hand sink near the steam table. Plumber came out and installed the plumbing connections waiting on hand sink to be delivered. Owner provided receipt and it is out for delivery. Take a photo and email over the photo when the hand sink has been installed.
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.
Enclose the mop sink- Owner stated and was able to show receipt of purchase. Mop sink is due to be delivered this week. Plumber is scheduled to install this week. No prep sink onsite. Provide prep sink with protection on the side. Owner stated and was able to provide receipt of prep sink. It is scheduled to be delivered this week.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.005/5-501.114-CWater, plumbing, and sewage
Official wording
Using Drain Plugs (C)
Inspector’s notes
Provide 3 drain plugs.
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.
No hand wash signage in the bathroom near the back door. Provide hand wash 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.
No light bulb above the stove. Provide light bulb.
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, May 12, 2025 · Original Source
Inspection
May 9, 2025
Failed
13 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
No sanitizer buckets on site. Provide sanitizer buckets.
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 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No vomit & diarrhea kit onsite. Provide vomit & diarrhea kit. Procedures and supplies will be emailed with this report.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
No consumer advisory on menu. Provide on all menus. Consumer advisory veribage will be emailed with this report.
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.
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
No test kit for the 3 bay sink. Provide test kit.
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
No prep sink onsite. Provide prep sink with protection on the side. Contact licensed plumber to install prep sink with air gap.
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.
No hand sink near the steam table. Provide hand sink near the steam table. Provide soap and means to wash hands and hand wash signage. Contact licensed plumber to install hand sink. Provide invoice from licensed plumber.
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.
minorCode 590.005/5-501.114-CWater, plumbing, and sewage
Official wording
Using Drain Plugs (C)
Inspector’s notes
Provide 3 drain plugs.
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.
No hand wash signage in the bathroom near the back door. Provide hand wash 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.
No light bulb above the stove. Provide light bulb.
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.