SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
15 inspections
Inspection
Apr 24, 2026
Passed
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Pest report from 4/15/26 indicates roach activity. Provide weekly pest control service and email reports to connal.mccullough@boston.gov
In plain English
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.
Official record from Boston Inspectional Services Department, Apr 24, 2026 · Original Source
Inspection
Apr 17, 2026
Failed (extension granted)
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Pest report from 4/15/26 indicates roach activity. Provide weekly pest control service and email reports to connal.mccullough@boston.gov
In plain English
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Shredded cheese observed being left out on counter tops (74F). Discontinue and ensure all TCS foods are being maintained at below 41F. Cheese was removed at the time of the inspection.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked beef observed being stored directly in front of the grill top at 77F. Discontinue and ensure all TCS foods are being maitained at 135F and above. Beef to be reheated to 165F to ensure no bacterial growth.
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
At the time of the inspection there were no test strips available for the 3 bay sink/sanitizing buckets. Provide.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Hood and Ventilation tags with a past expiratioon date of July 2025. Address and provide up to date tags for the re-inspection.
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, Mar 31, 2026 · Original Source
Inspection
Mar 24, 2026
Failed (extension granted)
2 recorded violations
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Pest report from 3/15/26 indicates one dead mouse. Provide weekly pest control service and email reports to connal.mccullough@boston.gov
In plain English
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.
Official record from Boston Inspectional Services Department, Mar 24, 2026 · Original Source
Inspection
Mar 16, 2026
Failed (extension granted)
11 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed an employee answer the pone continue working at the cashier and then serve food without washing hands or changing gloves between tasks. Employee must wash hands and change gloves as required when switching tasks to prevent contaminaton
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Several containers of prepped foods (cooked Black Beans and pinto benas ) stored in the walk-in unit observed without date marking. Provide made/discard date before storing.Per PIC foods were prepped the day before
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 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
observed soiled wiping cloths on the counter/properly store all wiping cloths in a sanitizing solution at the required 200ppm
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
A speaker was observed stored inside the kitchen handwashing sink at the time of inspection. Handwashing sink must be used for handwashing only and must be acceible at all times. Remove by PIC
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.
The Kitchen handwashing sink was turned on and no hot or cold running water was availabel at the time of inspection. Per PIC the employees wash their hands at the front handwashing sink and restroom. A handwashing sink must be availabel and properly supplied with both hot and cold running water in food preparation area to allow employees to wash hands when required and to prevent contamination of food equipment and utensils. 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.
No soap was observed at the fron service handwashing sink at the time of inspection. Handwashing sinks must be supplied with soap at all times to allow proper handwashing and to prevent contamination of food. Provide soap and maintain at all time
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.
Front service handwashing sink/provide employee must wash hands 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.
A small amount of rodent dropping was observed on the wooden shelves in the basement at the time of inspection. clean to remove Provide a detailed licensed exterminator’s report to keila.depina@boston.gov 3/16/2026 No pest control service report was availabel or provided at the time of compliance visit. No dropping were observed . the establishment was found clean at the time .
In plain English
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Excessive unnecessary miscellaneous equipement were stored in the basement area in the small room. Items were observed stored directly on the floor .Remove unnecessary items and maintain proper storage at least 6 inches of the ground. Clean and organize
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
Hood Sticker observed expired Feb.18 2026/ Updated new sticker
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, Mar 16, 2026 · Original Source
Inspection
Mar 5, 2026
Failed
11 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed an employee answer the pone continue working at the cashier and then serve food without washing hands or changing gloves between tasks. Employee must wash hands and change gloves as required when switching tasks to prevent contaminaton
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Several containers of prepped foods (cooked Black Beans and pinto benas ) stored in the walk-in unit observed without date marking. Provide made/discard date before storing.Per PIC foods were prepped the day before
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 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
observed soiled wiping cloths on the counter/properly store all wiping cloths in a sanitizing solution at the required 200ppm
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
A speaker was observed stored inside the kitchen handwashing sink at the time of inspection. Handwashing sink must be used for handwashing only and must be acceible at all times. Remove by PIC
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.
The Kitchen handwashing sink was turned on and no hot or cold running water was availabel at the time of inspection. Per PIC the employees wash their hands at the front handwashing sink and restroom. A handwashing sink must be availabel and properly supplied with both hot and cold running water in food preparation area to allow employees to wash hands when required and to prevent contamination of food equipment and utensils. 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.
No soap was observed at the fron service handwashing sink at the time of inspection. Handwashing sinks must be supplied with soap at all times to allow proper handwashing and to prevent contamination of food. Provide soap and maintain at all time
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.
Front service handwashing sink/provide employee must wash hands 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.
A small amount of rodent dropping was observed on the wooden shelves in the basement at the time of inspection. clean to remove Provide a detailed licensed exterminator’s report to keila.depina@boston.gov
In plain English
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Excessive unnecessary miscellaneous equipement were stored in the basement area in the small room. Items were observed stored directly on the floor .Remove unnecessary items and maintain proper storage at least 6 inches of the ground. Clean and organize
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
Hood Sticker observed expired Feb.18 2026/ Updated new sticker
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Shredded cheese observed being left out on counter tops (74F). Discontinue and ensure all TCS foods are being maintained at below 41F. Cheese was removed at the time of the inspection.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked beef observed being stored directly in front of the grill top at 77F. Discontinue and ensure all TCS foods are being maitained at 135F and above. Beef to be reheated to 165F to ensure no bacterial growth.
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
At the time of the inspection there were no test strips available for the 3 bay sink/sanitizing buckets. Provide.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Hood and Ventilation tags with a past expiratioon date of July 2025. Address and provide up to date tags for the re-inspection.
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, Aug 1, 2025 · Original Source
Inspection
Feb 10, 2025
Passed
2 recorded violations
minorCode 590.006/6-202.11-CFacility maintenance
Official wording
Light Bulbs Protective Shielding (C)
Inspector’s notes
Light out above stove top and fryer. Replace.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Lower drawer of the 2 drawer cooler under the stove top not closing properly allowinf for cold air to escape. Address and make any necessary repairs. All foods isnide of the unit were at below 41F at the time of the inspection.
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, Feb 10, 2025 · Original Source
Inspection
Jan 30, 2025
Failed (extension granted)
6 recorded violations
minorCode 590.006/6-202.11-CFacility maintenance
Official wording
Light Bulbs Protective Shielding (C)
Inspector’s notes
Light out above stove top and fryer. Replace.
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.
majorCode 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Small single use plastic container being used to dispense out of bulk food bin filled with sugar. Discontinue and use a handled scoop to prevent contamination from hands.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Lower drawer of the 2 drawer cooler under the stove top not closing properly allowinf for cold air to escape. Address and make any necessary repairs. All foods isnide of the unit were at below 41F at the time of the inspection.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Hood and Ventilation tags with a past expiration date from Dec. 2024. Address and provide up too date tags for the re-inspection date provided.
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 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Small single use plastic container being used to dispense out of bulk food bin filled with sugar. discontinue and use a handled scoop to prevent contamination from hands.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Lower drawer of the 2 drawer cooler under the stove top not closing properly allowinf for cold air to escape. Address and make any necessary repairs. All foods isnide of the unit were at below 41F at the time of the inspection.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Hood and Ventilation tags with a past expiration date from Dec. 2024. Address and provide up too date tags for the re-inspection date provided.
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.
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 23, 2025 · Original Source
Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
Sep 20, 2024
Passed
2 recorded violations
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Small electric fryer observed on site not under any type of suppression system. Discontinue use unless otherwise authorized. Light out above the stove top. Replace.
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test strips available for the 3 bay sink at the time of the inspection. Provide.
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, Sep 20, 2024 · Original Source
Inspection
Sep 13, 2024
Failed
2 recorded violations
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Small electric fryer observed on site not under any type of suppression system. Discontinue use unless otherwise authorized. Light out above the stove top. Replace.
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test strips available for the 3 bay sink at the time of the inspection. Provide.
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, Sep 13, 2024 · Original Source
Inspection
May 24, 2024
Passed
2 recorded violations
minorCode 590.004/4-301.14-CFacility maintenance
Official wording
Ventilation Hood Systems Adequacy (C)
Inspector’s notes
Observed hood system not functioning at this time. Instructed PIC to contact hood company for repairs.
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Observed no air gap for indirect waste at prep sink. Contact licensed plumber for repairs and provide a plumbers report. Temporarily use collander for all prep
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, May 24, 2024 · Original Source
Inspection
May 22, 2024
Failed
2 recorded violations
minorCode 590.004/4-301.14-CFacility maintenance
Official wording
Ventilation Hood Systems Adequacy (C)
Inspector’s notes
Observed hood system not functioning at this time. Instructed PIC to contact hood company for repairs.
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Observed no air gap for indirect waste at prep sink. Contact licensed plumber for repairs and provide a plumbers report. Temporarily use collander for all prep
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.