Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Inspection
Aug 20, 2026
Passed
5 recorded violations
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Observed bar handling fruits without sanitizer setup. Instructed PIC to ensure bars are fully setup prior to operating with sanitizer
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Heavy food spills on cooking equipment. Thoroughly clean with frequency to prevent build up of spills
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
Observed liquid spills / stagnant water and food debris on floors throughout cook line and bar area. Clean to remove spills and maintain dry
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.
Observed multiple flies throughout kitchen and upstairs near walk ins. Instructed PIC to contact pest control for treatments and conduct deep cleaning on all equipment and floor drains. Pest report review (7/21) while on site. Recommend additional service 8/13/26 - Observed continuous fly activity in kitchen and bar area. Instructed PIC to increase pest services for treatment and to continue with thorough cleaning of utensils / equipment / drains and bottles
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, Aug 20, 2026 · Original Source
Inspection
Aug 13, 2026
Failed (extension granted)
12 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed multiple plastic bowls being used for bulk dispensing from bulk containers and mixing cup being used at the bar. Discontinue and provide handled scoopers for all dispensing
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed multiple boxes of food stored on the floor inside walk in freezer unit. Remove and ensure foods are properly stored elevated 6" off 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.
Observed multiple containers and bowls stored directly with food products in low boy. Remove and ensure all foods are properly stored to prevent contamination
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed raw cut tuna stored in refrigerated drawer unit @ 49F; Cole slaw @ 48; Bolognese @ 45F (walk in). Discussed with PIC to maintain cold holding @ 41F or below. PIC remove
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 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Observed bar handling fruits without sanitizer setup. Instructed PIC to ensure bars are fully setup prior to operating with sanitizer
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Heavy food spills on cooking equipment. Thoroughly clean with frequency to prevent build up of spills
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
Observed liquid spills / stagnant water and food debris on floors throughout cook line and bar area. Clean to remove spills and maintain dry
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.
Provide employee handwashing signage in all restrooms used by employees
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.
Observed multiple flies throughout kitchen and upstairs near walk ins. Instructed PIC to contact pest control for treatments and conduct deep cleaning on all equipment and floor drains. Pest report review (7/21) while on site. Recommend additional service 8/13/26 - Observed continuous fly activity in kitchen and bar area. Instructed PIC to increase pest services for treatment and to continue with thorough cleaning of utensils / equipment / drains and bottles
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, Aug 13, 2026 · Original Source
Inspection
Aug 5, 2026
Failed
10 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed multiple plastic bowls being used for bulk dispensing from bulk containers and mixing cup being used at the bar. Discontinue and provide handled scoopers for all dispensing
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed multiple boxes of food stored on the floor inside walk in freezer unit. Remove and ensure foods are properly stored elevated 6" off 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.
Observed multiple containers and bowls stored directly with food products in low boy. Remove and ensure all foods are properly stored to prevent contamination
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed raw cut tuna stored in refrigerated drawer unit @ 49F; Cole slaw @ 48; Bolognese @ 45F (walk in). Discussed with PIC to maintain cold holding @ 41F or below. PIC remove
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed mold-like substance inside ice machine / chute; heavy food spills on cooking equipment; food debris & trash between soda & coffee table. Thoroughly clean to remove all mold / trash / spills and/or debris from stated equipment and continue with frequent cleaning
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.
Provide employee handwashing signage in all restrooms used by employees
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.
Observed multiple flies throughout kitchen and upstairs near walk ins. Instructed PIC to contact pest control for treatments and conduct deep cleaning on all equipment and floor drains. Pest report review (7/21) while on site. Recommend additional service
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.