Inspection
Feb 5, 2026
2 recorded violations
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Utensils stored in stagnant water 68F / Remove clean and sanitize. Discontinue and properly store in use utensils as described 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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Salmon 50F Tuna 55F Shrimp 46F / In unit operating at 37F. Food had been transferred to different containers previously but is unclear how long it remained at room temp during switch / Items were removed and voluntarily disposed of due to being out of temperature for an undetermined amount of time. Provide 41F or 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.
More about food kept at an unsafe temperatureOfficial record from Boston Inspectional Services Department, Feb 5, 2026 · Original Source