minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
PIC fruits and vegetables gets washed in the 3 bay sink direct to waste. No prepped sink observed on site PIC to provide plumber report from a licensed plumber on the install of a prep sink
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.
minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
PIC fruits and vegetables gets washed in the 3 bay sink direct to waste. No prepped sink observed on site PIC to provide plumber report from a licensed plumber on the install of a prep sink
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.
minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
PIC fruits and vegetables gets washed in the 3 bay sink direct to waste. No prepped sink observed on site PIC to provide plumber report from a licensed plumber on the install of a prep sink
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
PIC fruits and vegetables gets washed in the 3 bay sink direct to waste. No prepped sink observed on site PIC to provide plumber report from a licensed plumber on the install of a prep sink
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed ceiling tiles missing by the back door. 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, Jan 28, 2026 · Original Source
Inspection
Jan 21, 2026
Failed (extension granted)
21 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
PIC unable to provide procedure and kit for vomit and diarrheal event clean up. Provide Inspector will provide procedure to operator.
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 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
PIC unable to provide ServSafe Certificate. CFPM to post current Servsafe 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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Multiple food items/article observed stored on the ground in the basement area. Discontinue/ Elevate
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.
Per PIC facility disposes soiled/mop water in the 3 bay sink at the end of the day. Discontinue
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
House made yogurt parfaits 70F fruit salad 70F observed stored in grab and go non working upright refrigeration unit. Products were voluntarily discard by PIC. PIC to monitor cold holding and keep at 41F below
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed single juice pouch on grab and go unit labled not for individual sales. Discontinue (COS) Observed house made yogurt parfait on the grab and go unit without lables (nutrition facts/ ingredients/ allergen list). Provide House jar and pickled (tomato sauce/ onion) observed missing information (package date/ expiration date/ ingredients) Discontinue Packaging containers of za'atar crackers observed without nutrition/ allergen/ ingredients labels. Provide
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Multiple refrigeration units observed without a conspicious thermometer. Provide and keep visible
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.
PIC unable to provide a food themometer. Provide/ maintain accessible at all time
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Grab and go refrigeration unit observed at 70F. Inspector placed 2 thermometer in the interior of unit and both read 70F.Repair All products in the unit was voluntarily discard by PIC with the exception of bottle sodas
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
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
nterior of both ice machine on site observed soild with pink substances interior of freezer units observed with heavy ice build up. Clean & 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Warewashing/ prep area handwashing sink observed blocked by trash can / cutting boards. Discontinue maintain accessible at all times for handwashing 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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
PIC fruits and vegetables gets washed in the 3 bay sink direct to waste. No prepped sink observed on site PIC to provide plumber report from a licensed plumber on the install of a prep sink
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed ceiling tiles missing by the back door. 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, Jan 21, 2026 · Original Source
Inspection
Jan 13, 2026
Failed
21 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
PIC unable to provide procedure and kit for vomit and diarrheal event clean up. Provide Inspector will provide procedure to operator.
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 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
PIC unable to provide ServSafe Certificate. CFPM to post current Servsafe 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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Multiple food items/article observed stored on the ground in the basement area. Discontinue/ Elevate
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.
Per PIC facility disposes soiled/mop water in the 3 bay sink at the end of the day. Discontinue
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
House made yogurt parfaits 70F fruit salad 70F observed stored in grab and go non working upright refrigeration unit. Products were voluntarily discard by PIC. PIC to monitor cold holding and keep at 41F below
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed single juice pouch on grab and go unit labled not for individual sales. Discontinue (COS) Observed house made yogurt parfait on the grab and go unit without lables (nutrition facts/ ingredients/ allergen list). Provide House jar and pickled (tomato sauce/ onion) observed missing information (package date/ expiration date/ ingredients) Discontinue Packaging containers of za'atar crackers observed without nutrition/ allergen/ ingredients labels. Provide
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Multiple refrigeration units observed without a conspicious thermometer. Provide and keep visible
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.
PIC unable to provide a food themometer. Provide/ maintain accessible at all time
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Grab and go refrigeration unit observed at 70F. Inspector placed 2 thermometer in the interior of unit and both read 70F.Repair All products in the unit was voluntarily discard by PIC with the exception of bottle sodas
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
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
nterior of both ice machine on site observed soild with pink substances interior of freezer units observed with heavy ice build up. Clean & 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Warewashing/ prep area handwashing sink observed blocked by trash can / cutting boards. Discontinue maintain accessible at all times for handwashing 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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
PIC fruits and vegetables gets washed in the 3 bay sink direct to waste. No prepped sink observed on site PIC to provide plumber report from a licensed plumber on the install of a prep sink
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed ceiling tiles missing by the back door. 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, Jan 13, 2026 · Original Source
Inspection
May 13, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, May 13, 2025 · Original Source
Inspection
May 6, 2025
Passed
2 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Owner has not taken the proper actions when we both understood that baked goods out on the front counter will need to have a barrier or some other form of protection from the customer
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s notes
Baked goods available for sale at the front counter / cashier location do not have a proper barrier nor cover to reduce potential contamination - relocated during iinspection - need a cover or a barrier as we discussed in prior inspections
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, May 6, 2025 · Original Source
Inspection
Jan 17, 2025
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
We discussed this issue when opening the cafe at the initial inspection - I explained to you that a barrier will be needed if / when you plan on selling RTE food products on the counter - remove until issue is addressed
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.
Food Display-Preventing Contamination by Consumers (P)
Inspector’s notes
No barrier for baked goods and other pastries located by the cashier on the front counter top - address as discussed
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.
Official record from Boston Inspectional Services Department, Jan 17, 2025 · Original Source
Inspection
Jan 14, 2025
Failed
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
We discussed this issue when opening the cafe at the initial inspection - I explained to you that a barrier will be needed if / when you plan on selling RTE food products on the counter - remove until issue is addressed
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.
Food Display-Preventing Contamination by Consumers (P)
Inspector’s notes
No barrier for baked goods and other pastries located by the cashier on the front counter top - address as discussed
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.
Official record from Boston Inspectional Services Department, Jan 14, 2025 · Original Source
Inspection
Nov 25, 2024
Report filed
2 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
As discussed if the glass barrier for the pastry and bread dis[lay does not come in on time before the actual opening ensure to have the " portable glass covers " arfe being used until it is mounted properly on the front counter top
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.
Post ;Hand washing only " signage at all designated hand sinks where needed along with the hand soap and paper towels
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.