SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
12 inspections
Inspection
Jan 28, 2026
Out of business
3 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No vomit kit onsite supply
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, Jan 28, 2026 · Original Source
Inspection
Jan 23, 2026
Failed
3 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No vomit kit onsite supply
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, Jan 23, 2026 · Original Source
Inspection
Jul 23, 2025
Passed
1 recorded violation
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Boxes of food stored on the floor. Remove and store 6 inches from the floor.
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, Jul 23, 2025 · Original Source
Inspection
Jul 15, 2025
Failed
1 recorded violation
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Boxes of food stored on the floor. Remove and store 6 inches from the floor.
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, Jul 15, 2025 · Original Source
Inspection
Mar 4, 2025
Passed
3 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Noted several single use items stored on the floor. Remove and store 6 inches above the floor.
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, Mar 4, 2025 · Original Source
Inspection
Feb 25, 2025
Failed
3 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Noted several single use items stored on the floor. Remove and store 6 inches above the floor.
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, Feb 25, 2025 · Original Source
Inspection
Nov 21, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Nov 21, 2024 · 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 5, 2024
Passed
5 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Person in charge not monitoring refrigerated temperatures. Ensure items at or below 41F and refrigerated units also 41F or below in all cases where perishables "keep refrigerated" are stored.. Person in charge unable to demonstrate proper ppm for quats sanitizer. Quats exceeded 400PPM criteria was 150 PPM. Correcting during inspection. Review training materials to be provided and demonstrate upon compliance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Multiple products registering 46F - 50F. Sofrito and cut produce.Person in charge removed elevated products from sale. Sofrito discarded.
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
Individual sweets with labels stored for self service. Provide proper labels on individual packages; not only the top cover.
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.
Three compartment warewash quats sanitizer in solution exceeds 150 PPM on label. Test paper registers > 400PPM. Adjust.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Official record from Boston Inspectional Services Department, Sep 5, 2024 · Original Source
Inspection
Aug 26, 2024
Hearing scheduled
10 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Person in charge not monitoring refrigerated temperatures. Ensure items at or below 41F and refrigerated units also 41F or below in all cases where perishables "keep refrigerated" are stored.. Person in charge unable to demonstrate proper ppm for quats sanitizer. Quats exceeded 400PPM criteria was 150 PPM. Correcting during inspection. Review training materials to be provided and demonstrate upon compliance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Multiple products registering 46F - 50F. Sofrito and cut produce.Person in charge removed elevated products from sale. Sofrito discarded.
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
Individual sweets with labels stored for self service. Provide proper labels on individual packages; not only the top cover.
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
Moist refrigerated salt cod not held at 41F has a strong fishy odor. PIC to discard.
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Interior of ice freezer with build up. Defrost. Bags of clothing and other items stored in front of the mop sink. Remove and clean the 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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Three compartment warewash quats sanitizer in solution exceeds 150 PPM on label. Test paper registers > 400PPM. Adjust.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Warewashing Equipment Determining Chemical Sanitizer Concentration (Pf)
Inspector’s notes
Left wall meat case and large dairy case with elevated temperatures of 46F - 50F. Person in charge to remove refrigerated time temperature controlled foods and place in rear beer cooler until repaired.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Three compartment warewash quats sanitizer in solution exceeds 150 PPM on label. Test paper registers > 400PPM. Adjust.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Official record from Boston Inspectional Services Department, Aug 26, 2024 · Original Source
Inspection
Aug 19, 2024
Failed
8 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Person in charge not monitoring refrigerated temperatures. Ensure items at or below 41F and refrigerated units also 41F or below. Person in charge unable to demonstrate warewashing of reusable frozen slush equipment. Review training materials to be provided and demonstrate upon compliance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Multiple dairy products registering 45F - 48F. Moist salt cod 45F with strong fishy smell dtored in unit of 50F. Person in charge removed elevated products and voluntarily discarded.
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
Individual sweets with labels stored for self service. Provide proper labels.
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
Moist refrigerated salt cod not held at 41F has a strong fishy odor. PIC to discard.
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Interior of ice freezer with build up. Defrost. Bags of clothing and other items stored in front of the mop sink. Remove and clean the 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.
Warewashing Equipment Determining Chemical Sanitizer Concentration (Pf)
Inspector’s notes
Left wall meat case and large dairy case with elevated temperatures of 46F - 50F. Person in charge to remove refrigerated time temperature controlled foods and place in rear beer cooler until repaired.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Official record from Boston Inspectional Services Department, Aug 19, 2024 · Original Source
Inspection
Sep 29, 2023
Passed
5 recorded violations
criticalCode 590.003/3-101.11-PContamination
Official wording
Safe Unadulterated and Honestly Presented (P)
Inspector’s notes
Wholei fruits / produce are being cut on site and then packaged and placed in coolers available for retail msale - Discontinue practices a syour permit is listed under a " retail" permit which does not allow any food preperation to be done on site
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Elevate all foods off the floors of the store a minimum of six inches during storage
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.
minorCode 590.003/3-602.11-CFood source and labeling
Official wording
Food Labels (C)
Inspector’s notes
All packaged foods out for retail sale shall have information stating the ingredients and / or allergen information where needed
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Resurface all shelving units in the produce case from peeling pain on the wooden shelving units
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.
Replace all compromised glue traps throughout the store - contact your pest control company as discussed
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.