SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspections
Inspection
Jul 10, 2026
Passed
2 recorded violations
majorCode 590.002/2-301.15-PFOther
Official wording
Where to Wash (Pf)
Inspector’s notes
Large deep prep sink at end of cookline for hand washing. Staff stated they was produce in sink. Remove prep sink and install hand sink for hand washing only.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Jul 10, 2026 · Original Source
Inspection
Jul 2, 2026
Failed (extension granted)
2 recorded violations
majorCode 590.002/2-301.15-PFOther
Official wording
Where to Wash (Pf)
Inspector’s notes
Large deep prep sink at end of cookline for hand washing. Staff stated they was produce in sink. Remove prep sink and install hand sink for hand washing only.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Jul 2, 2026 · Original Source
Inspection
Jun 26, 2026
Failed
2 recorded violations
majorCode 590.002/2-301.15-PFOther
Official wording
Where to Wash (Pf)
Inspector’s notes
Large deep prep sink at end of cookline for hand washing. Staff stated they was produce in sink. Remove prep sink and install hand sink for hand washing only.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
RTE containers of food stored in multiple cold unit observed without date marking .Provide made/discard dates prior to storing. (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.
Hood ventilation and attachments observed soiled. Clean to remove Hood sticker expires 12.19.25
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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
In between equipments (fryolator/ cold unit) observed soiled from grease build up. Clean to remove
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Kitchen main handsink observed blocked by food containers. Discontinue maintain accessible at all time. (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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
RTE containers of food stored in multiple cold unit observed without date marking .Provide made/discard dates prior to storing. (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.
Hood ventilation and attachments observed soiled. Clean to remove Hood sticker expires 12.19.25
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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
In between equipments (fryolator/ cold unit) observed soiled from grease build up. Clean to remove
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Kitchen main handsink observed blocked by food containers. Discontinue maintain accessible at all time. (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.