ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
Inspection
Sep 21, 2026
Report filed
1 recorded violation
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
At the high temperature warewashing machine at the kitchen the rinse gauge would not go above 120F but using the irreversible thermometer the maximum temperature captured was 164F; repair or replace the rinse gauge.
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, Sep 21, 2026 · Original Source
Inspection
Feb 20, 2026
Report filed
2 recorded violations
minorCode 590.004/4-502.11-CFood temperature
Official wording
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
At the high temperature warewashing machine the internal thermometer read 220F and above during operation; with the irreversibile thermometer reading 177F. Have a licensed repair person perform service on the high temperature warewashing machine to repair the internal temperature measuring device.
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.
Official record from Boston Inspectional Services Department, Feb 20, 2026 · Original Source
Inspection
Jul 31, 2025
Report filed
3 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handlers observed without hair restraints. Provide hats or hairnets for all food handlers.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Reduced oxygen packaged tuna thawed in packaging. Pierce or remove packaging prior to thawing per package directions. Corrected on site.
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.
Faucet at warewashing sprayer with slow leak. Sink at sprayer with slow leak. PIC stated repair is pending.
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, Jul 31, 2025 · Original Source
Inspection
Jan 28, 2025
Report filed
1 recorded violation
minorCode 590.003/3-501.13-CFood temperature
Official wording
Thawing (C)
Inspector’s notes
REduced oxygen packaged tuna thawed without piercing or removing packaging. Pierce or remove packaging prior to thawing to prevent bacterial proliferation.
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.
Official record from Boston Inspectional Services Department, Jan 28, 2025 · Original Source
Inspection
Jul 31, 2024
Report filed
1 recorded violation
minorCode 590.003/3-501.13-CFood temperature
Official wording
Thawing (C)
Inspector’s notes
Reduced Oxygen packaged tuna held thawed in refrigerator. Pierce packaging prior to thawing to prevent growth of c. boulinum
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.
Official record from Boston Inspectional Services Department, Jul 31, 2024 · Original Source
Inspection
Jan 24, 2024
Report filed
3 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Kirchen staff cutting food without hair restraint. Provide hats or hairnets for food handlers
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.