Observed a leak under the 3 bay sink. Repair leak No air gap under the prep sink. Contact licensed plumber ensure the proper permit is pulled at 1010 Mass Ave 5th floor. After the work has been completed the license plumber will need to schedule for the plumbing inspector to come out and inspect before health can sign off. Repair high temp dish machine. PIC called the repair person at the time of the re inspection.
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 23, 2026 · Original Source
Inspection
Sep 8, 2026
Failed (extension granted)
7 recorded violations
majorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No means to temp the high temp dishmachine. Provide battery for the irreversable themometer or 160 thermal strips.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
Sanitizer in the 3 bay sink was weak. Ensure staff is properly trained on setting up the 3 bay sink.
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.
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 the ice machine. Clean and sanitize to remove mold- like substance. Observed a soiled meat slicer. Ensure staff is properly trained to break down the slicer and trained to properly put the slicer away cleaned. Observed ice scoop being stored on it's side in the ice cooler. Ensure ice scoops are being stored handle up. Observed soda gun hose at the bar being stored inside the ice bin. Ensure the soda hose is not being stored inside the ice bin.
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 a leak under the 3 bay sink. Repair leak No air gap under the prep sink. Contact licensed plumber ensure the proper permit is pulled at 1010 Mass Ave 5th floor. After the work has been completed the license plumber will need to schedule for the plumbing inspector to come out and inspect before health can sign off. Repair high temp dish machine. PIC called the repair person at the time of the re inspection.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
No air gap under the prep sink. Contact licensed plumber ensure the proper permit is pulled at 1010 Mass Ave 5th floor. After the work has been completed the license plumber will need to schedule for the plumbing inspector to come out and inspect before health can sign off.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
No signage in the bathrooms. Provide signage is bathrooms.
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.
Official record from Boston Inspectional Services Department, Sep 8, 2026 · Original Source
Inspection
Aug 31, 2026
Failed
7 recorded violations
majorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No means to temp the high temp dishmachine. Provide battery for the irreversable themometer or 160 thermal strips.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
Sanitizer in the 3 bay sink was weak. Ensure staff is properly trained on setting up the 3 bay sink.
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.
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 the ice machine. Clean and sanitize to remove mold- like substance. Observed a soiled meat slicer. Ensure staff is properly trained to break down the slicer and trained to properly put the slicer away cleaned. Observed ice scoop being stored on it's side in the ice cooler. Ensure ice scoops are being stored handle up. Observed soda gun hose at the bar being stored inside the ice bin. Ensure the soda hose is not being stored inside the ice bin.
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.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
No air gap under the prep sink. Contact licensed plumber ensure the proper permit is pulled at 1010 Mass Ave 5th floor. After the work has been completed the license plumber will need to schedule for the plumbing inspector to come out and inspect before health can sign off.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
No signage in the bathrooms. Provide signage is bathrooms.
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.
Official record from Boston Inspectional Services Department, Aug 31, 2026 · Original Source
Inspection
Dec 19, 2025
Passed
4 recorded violations
majorCode 590.004/4-204.115-PFFood temperature
Official wording
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Lens broken on rinse gauge. Replace.
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp dish machine 146F at plate. Repair. Alternative means to sanitize equipment at low temp bar dish washer @ 50PPM & three bay sink with quats @ 200PPM.
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.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Duct above dish machine with grease laden soils. 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.
Official record from Boston Inspectional Services Department, Dec 19, 2025 · Original Source
Inspection
Dec 5, 2025
Failed
4 recorded violations
majorCode 590.004/4-204.115-PFFood temperature
Official wording
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Lens broken on rinse gauge. Replace.
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp dish machine 146F at plate. Repair. Alternative means to sanitize equipment at low temp bar dish washer @ 50PPM & three bay sink with quats @ 200PPM.
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.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Duct above dish machine with grease laden soils. 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.
Official record from Boston Inspectional Services Department, Dec 5, 2025 · Original Source
Inspection
Mar 4, 2025
Passed
5 recorded violations
majorCode 590.003/3-501.15-PFFood temperature
Official wording
(A )Cooling Methods (Pf)
Inspector’s notes
Chicken wings 126F out of temperature control after cooking. Implement cooling process when product reaches 135F product out of temperature for ten minutes placed into walkin cooler to cool by increasing surface area.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Fresh mozzerella 51F. Product removed from service unit is holding at below 37F per inside thermometer. Told to close flip to when not in peak hours.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
No presence of sanitizer in one of two bar glass washers. Repair. Other unit is running good @ 50PPM.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Sticky residue and soils on floor near colombus bar soils under equipment at park bar. 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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired. Provide current.
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, Mar 4, 2025 · Original Source
Inspection
Feb 25, 2025
Failed
5 recorded violations
majorCode 590.003/3-501.15-PFFood temperature
Official wording
(A )Cooling Methods (Pf)
Inspector’s notes
Chicken wings 126F out of temperature control after cooking. Implement cooling process when product reaches 135F product out of temperature for ten minutes placed into walkin cooler to cool by increasing surface area.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Fresh mozzerella 51F. Product removed from service unit is holding at below 37F per inside thermometer. Told to close flip to when not in peak hours.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
No presence of sanitizer in one of two bar glass washers. Repair. Other unit is running good @ 50PPM.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Sticky residue and soils on floor near colombus bar soils under equipment at park bar. 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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired. Provide current.
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, Feb 25, 2025 · Original Source
Inspection
Aug 29, 2024
Passed
4 recorded violations
minorCode 590.003/3-501.15-CFood temperature
Official wording
(B) Cooling Methods (C)
Inspector’s notes
Pan of diced cooked chicken cooling in deep pan at drawer unit. Placed on indirect contact with ice to expedite process. 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
No consumer advisory for online brunch menu for eggs cooked to order. Provide. https://www.mjoconnors.com/back-bay-menus/#brunch-back-bay
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
One of two bar glass washers is not registering presence of chlorine sanitizer. Repair. Other unit is 100PPM.
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 29, 2024 · Original Source
Inspection
Aug 22, 2024
Failed
4 recorded violations
minorCode 590.003/3-501.15-CFood temperature
Official wording
(B) Cooling Methods (C)
Inspector’s notes
Pan of diced cooked chicken cooling in deep pan at drawer unit. Placed on indirect contact with ice to expedite process. 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
No consumer advisory for online brunch menu for eggs cooked to order. Provide. https://www.mjoconnors.com/back-bay-menus/#brunch-back-bay
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
One of two bar glass washers is not registering presence of chlorine sanitizer. Repair. Other unit is 100PPM.
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.
Live roach observed in front of the mop closet evidence of dead roaches in the dish room. Provide a full pest report upon re-inspection. Clean/sanitize affected locations
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.
Live roach observed in front of the mop closet evidence of dead roaches in the dish room. Provide a full pest report upon re-inspection. Clean/sanitize affected locations
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.