Eating & Drinking w/ Take Out · Boston, MA
381 Blue Hill Av
Last inspected Jul 30, 2026 · View Map ↗ · Compare ↗
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Inspection
1 recorded violation
Food Preparation (C)
Hand sink and prep sink installed. No air gap for prep sink. Provide air gap.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jul 30, 2026 · Original Source
Inspection
1 recorded violation
Food Preparation (C)
Hand sink and prep sink installed. No air gap for prep sink. Provide air gap.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jul 16, 2026 · Original Source
Inspection
3 recorded violations
Food Preparation (C)
Hand sink and prep sink installed. No air gap for prep sink. Provide air gap and plumbing permit for sinks.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingHandwashing Cleanser Availability (Pf)
No soap for new hand sink. Provide soap.
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.
More about handwashing problemsHand Drying Provision (Pf)
No towels for new hand sink. Provide towels.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, May 26, 2026 · Original Source
Inspection
3 recorded violations
Food Preparation (C)
Hand sink and prep sink installed. No air gap for prep sink. Provide air gap and plumbing permit for sinks.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingHandwashing Cleanser Availability (Pf)
No soap for new hand sink. Provide soap.
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.
More about handwashing problemsHand Drying Provision (Pf)
No towels for new hand sink. Provide towels.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, May 19, 2026 · Original Source
Inspection
17 recorded violations
Clean-up of Vomiting and Diarrheal Events (Pf)
No procedure or supplies for vomit/ diarrhea clean up kit./ Provide complete vomit clean up kit
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.
More about cleaning or sanitizing problems(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
At the time of inspection the staff on site were unable to answer question pertaining to temperature control or any managerial controls. .CFPM to train staff on procedures The PIC Jennifer is not a certified food manager. Provide a full time certified food manager at this location.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A)-(P) Person-In-Charge-Duties (Pf)
Person in charge must be properly trained to monitor hand washing understand proper procedures for manual ware washing of equipment ensure proper cleaning methods and frequency for clean in place of food and non food contact surfaces and review responsibilities for company illness procedures. Certified Manager must retrain all staff.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPackaged and Unpackaged Food-Separation Packaging and Segregation (C)
Refrigerator/foods stored uncovered in units/properly cover all foods
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPackaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw eggs observed stored above (ready -to -eat food) vegetables in refrigerator. Store raw animal products below RTE foods at all times to prevent contamination
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage Containers Identified with Common Name of Food (C)
Squeeze bottles filled with sauces observed with no labels. Provide
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Preparation (C)
There is no prep sink to wash produce lettuce . Provide a food prep sink to protect produce during preparation. 2.27.2027 copy of the variance form provided at the time of compliance visit No space to install a prep sink
An issue that does not fit the common categories. Check the official wording for details.
More about other findingMiscellaneous Sources of Contamination (C)
Black beans observed stored inside a green sanitizer bucket in the refrigerator/ food must be stored in approved food-grade containers only. Discontinue (COS) Green cutting board observed stored on the floor near the oven. Food contact surface and utensils must be stored at leat 6 inch of the floor to prevent contamination ./Properly store on a clean elevated surface or desiginated storage rack.
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.
More about food not protected from contamination(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Lettuce tomato and onion salad at the front service unit with elavated temperature of 59F. Discontinue and ensure all TCS foods are being maintained at below 41F
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.
More about food kept at an unsafe temperatureReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Numerous container and buckets of food observed stored in different cold holding unit observed without date marking. Provide made/discard date before storing.
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.
More about food kept at an unsafe temperatureFood Temperature Measuring Devices (Pf)
provide properly working metal stem cooks thermometer to measure both hot and cold foods
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.
More about food kept at an unsafe temperature(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Interior of freezer observed with accumulated food spills and encrusted debris. clean to remove
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.
More about cleaning or sanitizing problemsOuter Openings Protected (C)
Front door observed without door sweep. provide door sweep to remove all daylight from exterior door
An issue that does not fit the common categories. Check the official wording for details.
More about other findingHand Drying Provision (Pf)
Both handwashing sink in front service area and kitchen observed without paper towels. Provide and maintain all the time
An issue that does not fit the common categories. Check the official wording for details.
More about other findingControlling Pests (C)
Evidence of minor mouse dropping observed in the kitchen between the oven and fridge on the floor/ clean to remove./ Provide a detailed licensed exterminator’s report to keila.depina@boston.gov
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsMaintaining Premises Unnecessary Items and Litter (C)
Excess items and debris in back alley way. Clean all excess trash items.
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.
More about building upkeep issuesNo wording provided in the official record.
PIC to post 2026 Health Permit Post Site Cleanliness license
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Feb 27, 2026 · Original Source
Inspection
17 recorded violations
No wording provided in the official record.
PIC to post 2026 Health Permit Post Site Cleanliness license
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingClean-up of Vomiting and Diarrheal Events (Pf)
No procedure or supplies for vomit/ diarrhea clean up kit./ Provide complete vomit clean up kit
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.
More about cleaning or sanitizing problems(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
At the time of inspection the staff on site were unable to answer question pertaining to temperature control or any managerial controls. .CFPM to train staff on procedures The PIC Jennifer is not a certified food manager. Provide a full time certified food manager at this location.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A)-(P) Person-In-Charge-Duties (Pf)
Person in charge must be properly trained to monitor hand washing understand proper procedures for manual ware washing of equipment ensure proper cleaning methods and frequency for clean in place of food and non food contact surfaces and review responsibilities for company illness procedures. Certified Manager must retrain all staff.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPackaged and Unpackaged Food-Separation Packaging and Segregation (C)
Refrigerator/foods stored uncovered in units/properly cover all foods
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPackaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw eggs observed stored above (ready -to -eat food) vegetables in refrigerator. Store raw animal products below RTE foods at all times to prevent contamination
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage Containers Identified with Common Name of Food (C)
Squeeze bottles filled with sauces observed with no labels. Provide
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Preparation (C)
There is no prep sink to wash produce lettuce . Provide a food prep sink to protect produce during preparation.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingMiscellaneous Sources of Contamination (C)
Black beans observed stored inside a green sanitizer bucket in the refrigerator/ food must be stored in approved food-grade containers only. Discontinue (COS) Green cutting board observed stored on the floor near the oven. Food contact surface and utensils must be stored at leat 6 inch of the floor to prevent contamination ./Properly store on a clean elevated surface or desiginated storage rack.
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.
More about food not protected from contamination(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Lettuce tomato and onion salad at the front service unit with elavated temperature of 59F. Discontinue and ensure all TCS foods are being maintained at below 41F
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.
More about food kept at an unsafe temperatureReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Numerous container and buckets of food observed stored in different cold holding unit observed without date marking. Provide made/discard date before storing.
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.
More about food kept at an unsafe temperatureFood Temperature Measuring Devices (Pf)
provide properly working metal stem cooks thermometer to measure both hot and cold foods
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.
More about food kept at an unsafe temperature(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Interior of freezer observed with accumulated food spills and encrusted debris. clean to remove
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.
More about cleaning or sanitizing problemsOuter Openings Protected (C)
Front door observed without door sweep. provide door sweep to remove all daylight from exterior door
An issue that does not fit the common categories. Check the official wording for details.
More about other findingHand Drying Provision (Pf)
Both handwashing sink in front service area and kitchen observed without paper towels. Provide and maintain all the time
An issue that does not fit the common categories. Check the official wording for details.
More about other findingControlling Pests (C)
Evidence of minor mouse dropping observed in the kitchen between the oven and fridge on the floor/ clean to remove./ Provide a detailed licensed exterminator’s report to keila.depina@boston.gov
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsMaintaining Premises Unnecessary Items and Litter (C)
Excess items and debris in back alley way. Clean all excess trash items.
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Feb 20, 2026 · Original Source
Inspection
4 recorded violations
Food Storage Prohibited Areas (C)
Bag of onions observed being stored on the kitchen floor. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingSanitizing Solutions Testing Devices (Pf)
At the time of the inspection there was no sanitizer in the buckets. Address and ensure all staff have been properly trained on how to set up and test sanitizing solution.
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.
More about cleaning or sanitizing problemsSurface Characteristics-Outdoor Areas (C)
Small hole observed near the trunk of the tree in the rear where trash is being stored. Address and fill in hole to limit any rodent activity.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingRodent Bait Stations (P)
Open blocks of poison observed on the main kitchen floor. Discontinue use.
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Oct 9, 2025 · Original Source
Inspection
4 recorded violations
Food Storage Prohibited Areas (C)
Bag of onions observed being stored on the kitchen floor. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingSanitizing Solutions Testing Devices (Pf)
At the time of the inspection there was no sanitizer in the buckets. Address and ensure all staff have been properly trained on how to set up and test sanitizing solution.
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.
More about cleaning or sanitizing problemsSurface Characteristics-Outdoor Areas (C)
Small hole observed near the trunk of the tree in the rear where trash is being stored. Address and fill in hole to limit any rodent activity.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingRodent Bait Stations (P)
Open blocks of poison observed on the main kitchen floor. Discontinue use.
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Oct 1, 2025 · Original Source
Inspection
8 recorded violations
Wiping Cloths Use Limitation (C)
Soiled wiping cloths observed being left out on counter tops. Disocntinue and provide a proper sanitizing solution. Buckets were set up during the course of the inspection.
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.
More about cleaning or sanitizing problemsMiscellaneous Sources of Contamination (C)
Peeled plantaines observed being stored in the same water has soiled utensils. Discontinue and ensure all foods are being stored in a clean and protected manner.
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.
More about food not protected from contamination(B) Cooling Methods (C)
Pans filled with breakfast foods observed being cooled at room temperature (124F). Discontinue and ensure proper cooling methods are in place.
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.
More about food kept at an unsafe temperature(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Pasta salad in the front service unit with an elevated temperature of 47F. Discontinue and ensure all TCS foods are being maintained at below 41F.
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.
More about food kept at an unsafe temperatureNonfood-Contact Surfaces (C)
Home style stove observed being used in the main kitchen area. Discontinue use and provide commercial grade equipment for the restaurant.
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.
More about cleaning or sanitizing problemsSanitizing Solutions Testing Devices (Pf)
Sanitizer in the red bucket registering at well over the required 50-100ppm. Address and ensure all staff have been properly trained om how to set up and test sanitizer.
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.
More about cleaning or sanitizing problemsFloors Walls and Ceilings-Cleanability (C)
Portions of flooring in the main kitchen area damaged and sagging. Addres and make any necessary repairs.
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.
More about cleaning or sanitizing problemsControlling Pests (Pf)
Evidence of fruit fly activity observed in the restroom. Address.
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Sep 5, 2025 · Original Source
Inspection
8 recorded violations
Wiping Cloths Use Limitation (C)
Soiled wiping cloths observed being left out on counter tops. Disocntinue and provide a proper sanitizing solution. Buckets were set up during the course of the inspection.
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.
More about cleaning or sanitizing problemsMiscellaneous Sources of Contamination (C)
Peeled plantaines observed being stored in teh same water has soiled utensils. Discontinue and ensure all foods are being stored in a clean and protected manner.
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.
More about food not protected from contamination(B) Cooling Methods (C)
Pans filled with breakfast foods observed being cooled at room temperature (124F). Discontinue and ensure proper cooling methods are in place.
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.
More about food kept at an unsafe temperature(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Pasta salad in the front service unit with an elevated temperature of 47F. Discontinue and ensure all TCS foods are being maintained at below 41F.
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.
More about food kept at an unsafe temperatureNonfood-Contact Surfaces (C)
Home style stove observed being used in the main kitchen area. Discontinue use and provide commercial grade equipment for the restaurant.
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.
More about cleaning or sanitizing problemsSanitizing Solutions Testing Devices (Pf)
Sanitizer in the red bucket registering at well over the required 50-100ppm. Address and ensure all staff have been properly trained om how to set up and test sanitizer.
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.
More about cleaning or sanitizing problemsFloors Walls and Ceilings-Cleanability (C)
Portions of flooring in the main kitchen area damaged and sagging. Addres and make any necessary repairs.
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.
More about cleaning or sanitizing problemsControlling Pests (Pf)
Evidence of fruit fly activity observed in the restroom. Address.
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Aug 28, 2025 · Original Source
Inspection
7 recorded violations
No wording provided in the official record.
Violation being issued for the non-payment of the 2025 Health Permit. Address and ensure all fees have been paid in full prior to the end of the day on 1/28/2025.
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingWiping Cloths Use Limitation (C)
Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing solution.
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.
More about cleaning or sanitizing problemsFood Storage Prohibited Areas (C)
Bags of carrots and other foods observed being stored on the ground in the back storage room. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingNonfood-Contact Surfaces (C)
Light out above the frying station. Replace. Card board being used to line several shelves in teh main kitchen area. Address and ensure all surfaces remain cleanable durable and smooth.
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.
More about cleaning or sanitizing problemsNonfood Contact Surfaces (C)
Interior of the first flip top cooler in the main kitchen visibly soiled and with food debris. Clean to remove.
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.
More about cleaning or sanitizing problemsFloors Walls and Ceilings-Cleanability (C)
Hood and Ventilation tags with a past expiration date form 10/2024. Address and provide up to date tags for the re-inspeciton. Hood cleaning has ben scheduled for 1/28/2025.
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.
More about cleaning or sanitizing problemsHand Drying Provision (Pf)
No paper towels in the restroom. Provide.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Feb 4, 2025 · Original Source
Inspection
7 recorded violations
Wiping Cloths Use Limitation (C)
Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing solution.
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.
More about cleaning or sanitizing problemsFood Storage Prohibited Areas (C)
Bags of carrots and other foods observed being stored on the ground in the back storage room. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingNonfood-Contact Surfaces (C)
Light out above the frying station. Replace. Card board being used to line several shelves in teh main kitchen area. Address and ensure all surfaces remain cleanable durable and smooth.
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.
More about cleaning or sanitizing problemsNonfood Contact Surfaces (C)
Interior of the first flip top cooler in the main kitchen visibly soiled and with food debris. Clean to remove.
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.
More about cleaning or sanitizing problemsFloors Walls and Ceilings-Cleanability (C)
Hood and Ventilation tags with a past expiration date form 10/2024. Address and provide up to date tags for the re-inspeciton. Hood cleaning has ben scheduled for 1/28/2025.
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.
More about cleaning or sanitizing problemsHand Drying Provision (Pf)
No paper towels in the restroom. Provide.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingNo wording provided in the official record.
Violation being issued for the non-payment of the 2025 Health Permit. Address and ensure all fees have been paid in full prior to the end of the day on 1/28/2025.
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Jan 27, 2025 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
7 recorded violations
In-Use Utensils Between-Use Storage (C)
Knives observed being stored in between wall panels near hand sink. Discontinue and store all knives in a clean and protected manner.
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issues(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Pasta salad and sliced meat inside of the flip top cooler with elevated temperatures between 49-55F. Discontinue use for any TCS foods unles the unit is able to maintain a temperature below 41F.
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.
More about food kept at an unsafe temperatureNonfood-Contact Surfaces (C)
Flip top cooler appear to have an elevated temperature of 49F. Discontinue use for any TCS foods unles the unit is able to maintain a temperature below 41F.
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.
More about cleaning or sanitizing problemsSanitizing Solutions Testing Devices (Pf)
No test strips available at the time of the inspection. Provide.
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.
More about cleaning or sanitizing problemsNonfood Contact Surfaces (C)
Interior of the flip top cooler visibly soiled. Clean to remove. Drip tray to the Continental 2 door cooler appears to be leaking. Address and make any necessary repairs. Unit was functioning properly at the time of the inspection.
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.
More about cleaning or sanitizing problemsSystem Maintained in Good Repair (C)
Drainage pipe to the hand sink in the main kitchen is leaking. Address and make any necessary repairs.
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.
More about building upkeep issuesControlling Pests (C)
Evidence of what appears to be large flies inside of the main kitchen possiibly due to the rear door being left open. Address and ensure the screen door remains closed during operational hours.
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Sep 5, 2024 · Original Source
Inspection
7 recorded violations
In-Use Utensils Between-Use Storage (C)
Knives observed being stored in between wall panels near hand sink. Discontinue and store all knives in a clean and protected manner.
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issues(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Pasta salad and sliced meat inside of the flip top cooler with elevated temperatures between 49-55F. Discontinue use for any TCS foods unles the unit is able to maintain a temperature below 41F.
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.
More about food kept at an unsafe temperatureNonfood-Contact Surfaces (C)
Flip top cooler appear to have an elevated temperature of 49F. Discontinue use for any TCS foods unles the unit is able to maintain a temperature below 41F.
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.
More about cleaning or sanitizing problemsSanitizing Solutions Testing Devices (Pf)
No test strips available at the time of the inspection. Provide.
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.
More about cleaning or sanitizing problemsNonfood Contact Surfaces (C)
Interior of the flip top cooler visibly soiled. Clean to remove. Drip tray to the Continental 2 door cooler appears to be leaking. Address and make any necessary repairs. Unit was functioning properly at the time of the inspection.
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.
More about cleaning or sanitizing problemsSystem Maintained in Good Repair (C)
Drainage pipe to the hand sink in the main kitchen is leaking. Address and make any necessary repairs.
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.
More about building upkeep issuesControlling Pests (C)
Evidence of what appears to be large flies inside of the main kitchen possiibly due to the rear door being left open. Address and ensure the screen door remains closed during operational hours.
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Aug 27, 2024 · Original Source
Inspection
7 recorded violations
(A) Certified Food Protection Manager (C)
No valid food safety certificate posted. Provide
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.
More about paperwork, training, or posting issues(A)-(P) Person-In-Charge-Duties (Pf)
No designated pic. Provide a designated pic at all hours of operation.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingSanitizing Solutions Testing Devices (Pf)
Missing testing device for 3 compartment sink. Provide
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.
More about cleaning or sanitizing problems(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Heavy food soils on exterior of refrigeraton and freezer units. Clean to remove
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.
More about cleaning or sanitizing problemsControlling Pests (C)
Rodent droppings observed on stored equipment. Clean to remove. Provide current pest control report.
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsCleaning of Plumbing Fixtures (C)
Heavy soils observed on the handsink near the 3 bay. Clean to remove
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.
More about water, plumbing, or sewage problemsNo wording provided in the official record.
Expired Allergen certificate. Provide and post
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Aug 23, 2024 · Original Source
Inspection
7 recorded violations
No wording provided in the official record.
Expired Allergen certificate. Provide and post
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection finding(A) Certified Food Protection Manager (C)
No valid food safety certificate posted. Provide
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.
More about paperwork, training, or posting issues(A)-(P) Person-In-Charge-Duties (Pf)
No designated pic. Provide a designated pic at all hours of operation.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingSanitizing Solutions Testing Devices (Pf)
Missing testing device for 3 compartment sink. Provide
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.
More about cleaning or sanitizing problems(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Heavy food soils on exterior of refrigeraton and freezer units. Clean to remove
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.
More about cleaning or sanitizing problemsControlling Pests (C)
Rodent droppings observed on stored equipment. Clean to remove. Provide current pest control report.
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsCleaning of Plumbing Fixtures (C)
Heavy soils observed on the handsink near the 3 bay. Clean to remove
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.
More about water, plumbing, or sewage problemsOfficial record from Boston Inspectional Services Department, Mar 8, 2024 · Original Source
Dorchester · Boston, MA·Eating & Drinking w/ Take Out
Dorchester · Boston, MA·Retail Food
Dorchester · Boston, MA·Eating & Drinking
Dorchester · Boston, MA·Eating & Drinking w/ Take Out