SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
8 inspections
Inspection
Aug 20, 2026
Passed
2 recorded violations
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
No labels on grab and go yogurt parfaits. This was corrected on site. Ensure labels are on grab and go items at all hours.
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.
Official record from Boston Inspectional Services Department, Aug 20, 2026 · Original Source
Inspection
Aug 13, 2026
Failed
2 recorded violations
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
No labels on grab and go yogurt parfaits. This was corrected on site. Ensure labels are on grab and go items at all hours.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
No date marking observed on packaged sandwiches and fruit cups. Provide.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Multiple items in and around the hand sink. Remove
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
No date marking observed on packaged sandwiches and fruit cups. Provide.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Multiple items in and around the hand sink. Remove
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.