Inspection
Sep 25, 2026
12 recorded violations
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw shell eggs stored above ready to eat foods inside walk in. Instructed PIC to remove and ensure all raw food items are properly stored seperated from ready to eat foods. COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed buffalo dip & cooked rice stored inside walk in @ 47F. Discussed with PIC to monitor and maintain cold holding @ 41F or below. COS
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.
More about food kept at an unsafe temperatureOfficial wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
Provide internal thermometers inside all refrigerated 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.
More about food kept at an unsafe temperatureOfficial wording
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Inspector’s notes
Observed low temp dish machine at bar dispensing chlorine @ 0ppm. Instructed PIC to use additional dish machine and contact licensed vendor for repairs to ensure dispensing at proper levels
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.
More about cleaning or sanitizing problemsOfficial wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Observed walk in cooler inside kitchen operating @ 47F. Instructed PIC to contact licensed vendor for immediate repairs in order to maintain food items @ 41F or below
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.
More about equipment or utensil issuesOfficial wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed mold-like substances inside ice machine; soiled prep tables; soiled knives / utensils stored inside low boy unit @ cook line; bucket with soiled utensils stored underneath entrance handsink. Thoroughly clean all stated equipment and maintain
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.
More about cleaning or sanitizing problemsOfficial wording
Backflow Prevention Air Gap (P)
Inspector’s notes
No air gap at prep sink supply plumbers report with findings and work completed
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.
More about water, plumbing, or sewage problemsOfficial wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed handsink @ bar filled with cups and utensils. Instructed PIC to remove and maintain handsinks clear and accessible for handwashing only. COS
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.
More about handwashing problemsOfficial wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Maintain floors clean from debris / grease in cook area
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.
More about cleaning or sanitizing problemsOfficial wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
Observed no handsoap @ handsink next to cookline. Instructed PIC to monitor and maintain handsoap at all times for effective handwashing. COS
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.
More about handwashing problemsOfficial wording
Controlling Pests (Pf)
Inspector’s notes
Observed fly activity in kitchen and bar areas. Contact licensed pest control for services and ensure all floor drains and equipment is cleaned
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.
More about signs of rodents or insectsOfficial wording
Drying Mops (C)
Inspector’s notes
Remove all mops / brooms from being stored in kitchen
In plain English
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, Sep 25, 2026 · Original Source