SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
13 inspections
Inspection
May 19, 2026
Passed
3 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths observed wet on counters. store properly in sanitizer solution.
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 rodent-like droppings on both levels of establishment. Provide a current IPM report by a licensed pest exterminator. Clean area.
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, May 19, 2026 · Original Source
Inspection
May 12, 2026
Failed
3 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths observed wet on counters. store properly in sanitizer solution.
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 rodent-like droppings on both levels of establishment. Provide a current IPM report by a licensed pest exterminator. Clean area.
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, May 12, 2026 · Original Source
Inspection
Mar 17, 2026
Passed
6 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Allergen Awarness Certificate expired. Provide a currnet one.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths observed soiled on the counter. Store properly in sasnitizer solution.
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
No evidence of proper warewashing. PIC stated they wash and rinse no sanitizing step mentioned. Provide poper warewashing all the time - Wash Rinse Sanitize.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handsink near prep area with soiled equipment in it. Discontinue Use for handwashing only.
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 rear door left wide open with no screen door. Provide.
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, Mar 17, 2026 · Original Source
Inspection
Mar 10, 2026
Failed
6 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Allergen Awarness Certificate expired. Provide a currnet one.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths observed soiled on the counter. Store properly in sasnitizer solution.
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
No evidence of proper warewashing. PIC stated they wash and rinse no sanitizing step mentioned. Provide poper warewashing all the time - Wash Rinse Sanitize.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handsink near prep area with soiled equipment in it. Discontinue Use for handwashing only.
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 rear door left wide open with no screen door. Provide.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Floor tiles near the ice machine are no longer adhered to the floor and the grout is gone; repair or replace the floor tiles and grout.
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, Dec 12, 2025 · Original Source
Inspection
Nov 21, 2025
Failed (extension granted)
9 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed food handlers touching their faces with bare hands then handling and preparing food without washing hands after contaminating them. Employees must wash hands between tasks or after their hands become soiled.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Per the person in charge the location does not have procedures to clean a vomit and diarrhea event; provide.
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.
The designated person in charge was not able to correctly answer questions related to food safety employee illness and sanitization. The person in charge must be knowlegable about food safety employee illness and sanitization.
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
Milk cheese foam in hotel pan in back area at 58-60F for at least 2 hours per person in charge. Person in charge decided to voluntarily discard the quart of milk and 12 ounces of cheese foam. The root cause is there is no acive cooling at that unit and they are relying on the ambient cold from the ice. Hold TCS at or below 41F.
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.
Multiple cold holding units lack internal thermometers; 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.
There were no buckets of sanitizer bottles with sanitizer and the three compartment sink was not set up and could not be set up properly to sanitize as there are no drain plugs. Per the person in charge they were not sure what the ppm should be and what the contact time is for sanitizing in cholorine. Food contact surfaces during inspection are not being properly sanitized; provide sanitizer and knowlege to staff on how to properly sanitize.
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.
There are no drain plugs on site per person in charge for the three compartment sink; provide.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Floor tiles near the ice machine are no longer adhered to the floor and the grout is gone; repair or replace the floor tiles and grout.
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, Nov 21, 2025 · Original Source
Inspection
Nov 19, 2025
Failed
9 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed food handlers touching their faces with bare hands then handling and preparing food without washing hands after contaminating them. Employees must wash hands between tasks or after their hands become soiled.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Per the person in charge the location does not have procedures to clean a vomit and diarrhea event; provide.
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.
The designated person in charge was not able to correctly answer questions related to food safety employee illness and sanitization. The person in charge must be knowlegable about food safety employee illness and sanitization.
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
Milk cheese foam in hotel pan in back area at 58-60F for at least 2 hours per person in charge. Person in charge decided to voluntarily discard the quart of milk and 12 ounces of cheese foam. The root cause is there is no acive cooling at that unit and they are relying on the ambient cold from the ice. Hold TCS at or below 41F.
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.
Multiple cold holding units lack internal thermometers; 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.
There were no buckets of sanitizer bottles with sanitizer and the three compartment sink was not set up and could not be set up properly to sanitize as there are no drain plugs. Per the person in charge they were not sure what the ppm should be and what the contact time is for sanitizing in cholorine. Food contact surfaces during inspection are not being properly sanitized; provide sanitizer and knowlege to staff on how to properly sanitize.
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.
There are no drain plugs on site per person in charge for the three compartment sink; provide.
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.
At the front entrance there are notable gaps at the bottom of the door allowing for pest entry / the rear door during the inspection was propped open allowing for pest entry; repair or add a door sweep to the front door / ensure the rear door is closed during operating hours
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Floor tiles near the ice machine are no longer adhered to the floor and the grout is gone; repair or replace the floor tiles and grout.
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.
The PIC at the time of the inspection at the establishment identified himself as the CFPM posted. With further questions he stated that he was not the CFPM posted. The PIC was unable to answer questions regarding temperature control and sanitizing. Ensue there is at lest one full time CFPM for the location and when the CFPM is not on site that the PIC is knowledgable in food safety
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Numerous soiled wiping cloths on couters throughout- Maintain in 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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit available for sanitizer- Provide
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 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
No sanitizer available at the time of the inspection- Owner to correct immediately
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.
Handwashing sink at the prep line is being used as a sink for dumping of products. Blenders and equipment have been set up around the sink. The only available sink is on the other side at the arewashing area- Remove all equipment at the warewashing sink and provide soap and paper towels at the sink for proper handwashing
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.
Droppings noted under equipment and in storage Provide an updated pest control report frpm a licensed pest control company
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.
The PIC at the time of the inspection at the establishment identified himself as the CFPM posted. With further questions he stated that he was not the CFPM posted. The PIC was unable to answer questions regarding temperature control and sanitizing. Ensue there is at lest one full time CFPM for the location and when the CFPM is not on site that the PIC is knowledgable in food safety
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Numerous soiled wiping cloths on couters throughout- Maintain in 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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit available for sanitizer- Provide
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 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
No sanitizer available at the time of the inspection- Owner to correct immediately
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.
Handwashing sink at the prep line is being used as a sink for dumping of products. Blenders and equipment have been set up around the sink. The only available sink is on the other side at the arewashing area- Remove all equipment at the warewashing sink and provide soap and paper towels at the sink for proper handwashing
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.
Droppings noted under equipment and in storage Provide an updated pest control report frpm a licensed pest control company
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, Apr 17, 2025 · 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
May 3, 2024
Passed
3 recorded violations
majorCode 590.002/2-301.15-PFOther
Official wording
Where to Wash (Pf)
Inspector’s notes
Through speaking with employees it was determined that they are washing their hands in a restroom and not at the designated handwashing sink in the kitchen. Reviewed and corrected
In plain English
An issue that does not fit the common categories. Check the official wording for details.
At the time of the inspection there was no CFPM on site There are 2 certificates posted. One for the owner is expired and the other CFPM certificate is for an individual that is not regularly on site Provide documentation of employee enrollment in an approved CFPM program
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Evidence that the establishment is preraing foods in the lower level. There is no handsink located in the area Contact the Health Department to submit plans to apply for approval of food preparation space in the lower level Discontinue all food preparation on the lower floor
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, May 3, 2024 · Original Source
Inspection
Apr 25, 2024
Failed
3 recorded violations
majorCode 590.002/2-301.15-PFOther
Official wording
Where to Wash (Pf)
Inspector’s notes
Through speaking with employees it was determined that they are washing their hands in a restroom and not at the designated handwashing sink in the kitchen. Reviewed and corrected
In plain English
An issue that does not fit the common categories. Check the official wording for details.
At the time of the inspection there was no CFPM on site There are 2 certificates posted. One for the owner is expired and the other CFPM certificate is for an individual that is not regularly on site Provide documentation of employee enrollment in an approved CFPM program
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Evidence that the establishment is preraing foods in the lower level. There is no handsink located in the area Contact the Health Department to submit plans to apply for approval of food preparation space in the lower level Discontinue all food preparation on the lower floor
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.