Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
16 inspections
Inspection
Jul 9, 2026
Passed
2 recorded violations
majorCode 590.003/3-501.15-PFFood temperature
Official wording
(A )Cooling Methods (Pf)
Inspector’s notes
Front cold well not keeping proper cold hold temperature of 41f or below repair to hold foods @ 41f or below at all times
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
Cut vegetables in front line cold well @ 50f ensure proper cold hold of 41f or below
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.
Official record from Boston Inspectional Services Department, Jul 9, 2026 · Original Source
Inspection
Jul 2, 2026
Failed
2 recorded violations
majorCode 590.003/3-501.15-PFFood temperature
Official wording
(A )Cooling Methods (Pf)
Inspector’s notes
Front cold well not keeping proper cold hold temperature of 41f or below repair to hold foods @ 41f or below at all times
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
Cut vegetables in front line cold well @ 50f ensure proper cold hold of 41f or below
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed food stored in trash hallway and uncovered. Discussed with PIC to maintain food inside establishment and properly covered 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 rice stored on rolling cart @ 50F and yellow marsala stored in reach in unit @ 47F. Discussed with PIC to maintain cold holding @ 41F or below. 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.
Provide internal thermometers in all refrigrated units
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 no sanitizer setup while operating. Discussed with PIC to ensure sanitizer is properly setup for establishment prior to opening
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
Observed soiled knives stored on knife rack @ sauce station; soils / spills inside sliding 3 door vegetable refrigerated unit and upright single door unit. Clean to remove all soils and 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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed food stored in trash hallway and uncovered. Discussed with PIC to maintain food inside establishment and properly covered 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 rice stored on rolling cart @ 50F and yellow marsala stored in reach in unit @ 47F. Discussed with PIC to maintain cold holding @ 41F or below. 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.
Provide internal thermometers in all refrigrated units
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 no sanitizer setup while operating. Discussed with PIC to ensure sanitizer is properly setup for establishment prior to opening
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
Observed soiled knives stored on knife rack @ sauce station; soils / spills inside sliding 3 door vegetable refrigerated unit and upright single door unit. Clean to remove all soils and 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 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Observed handsinks with heavy soils. Clean to remove.
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.
minorCode 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Observed handsinks with heavy soils. Clean to remove.
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.
Official record from Boston Inspectional Services Department, Oct 10, 2025 · Original Source
Inspection
May 30, 2025
Passed
1 recorded violation
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Noted Onion salad Mix in the front counter refrigerator at 54F prepared half hour ago. Discontinue and chill the product below 41F before service Noted pani puri preped this morning at 10.30Am @61F. Discontinue the chill the product below 41F before serving.
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.
Noted no papaer towel at the front hand sink. Provide COS by the PIC
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.
Noted condensation pipe from the AC unit in the middle 3 bay sink. Discontinue
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
Noted Onion salad Mix in the front counter refrigerator at 54F prepared half hour ago. Discontinue and chill the product below 41F before service Noted pani puri preped this morning at 10.30Am @61F. Discontinue the chill the product below 41F before serving.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Noted cold holding unit at the front counter at 67F. Repair
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
Hand sink in the employee restroom blocked by a bicycle. 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.
Official record from Boston Inspectional Services Department, May 23, 2025 · Original Source
Inspection
May 16, 2025
Failed
7 recorded violations
criticalCode 590.002/2-301.11-PHandwashing
Official wording
Clean condition-Hands and Arms (P)
Inspector’s notes
Noted no papaer towel at the front hand sink. Provide COS by the PIC
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.
Noted condensation pipe from the AC unit in the middle 3 bay sink. Discontinue
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
Noted Onion salad Mix in the front counter refrigerator at 61F prepared half hour ago. Discontinue and chill the product below 41F before service
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Noted cold holding unit at the front counter at 67F. Repair
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
Hand sink in the employee restroom blocked by a bicycle. 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.
Official record from Boston Inspectional Services Department, May 16, 2025 · Original Source
Inspection
Feb 3, 2025
Passed
3 recorded violations
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed juic bottles and packaged gulab stored in the grab and go case without proper labeling. Provide at all times per approved guidelines. Be advised this is a repeat violation which can lead to a adminstrative hearing if violated again. Retrain all staff on requirements and review material provided to educate effectively.
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.
Observed indivually wrapped grape leaves obtained from a private individual per pic. PIC discarded voluntarily. Advised to not purchase products from a private individual. Discontinue this service. PIC poured bleach on the product.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Observed multiple handsinks with food soils and dirt build up. Clean to remove all soils.
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.
Official record from Boston Inspectional Services Department, Feb 3, 2025 · Original Source
Inspection
Jan 27, 2025
Failed
3 recorded violations
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed juic bottles and packaged gulab stored in the grab and go case without proper labeling. Provide at all times per approved guidelines. Be advised this is a repeat violation which can lead to a adminstrative hearing if violated again. Retrain all staff on requirements and review material provided to educate effectively.
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.
Observed indivually wrapped grape leaves obtained from a private individual per pic. PIC discarded voluntarily. Advised to not purchase products from a private individual. Discontinue this service. PIC poured bleach on the product.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Observed multiple handsinks with food soils and dirt build up. Clean to remove all soils.
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.
Official record from Boston Inspectional Services Department, Jan 27, 2025 · Original Source
Inspection
Aug 13, 2024
Passed
5 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed plastic bowls and cups inside of buld storage bins utilized for scooping purposes. Provide proper utensils with handels and store handle up. Discontinue utilizing bowls.
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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed bottled juices and packaged gulab jamun stored in the grab and go case without proper labeling. Provide at all times.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Missing test strips for 3 compartment sink. 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.
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
Heavy food soils and debris observed inside of the refrigeration unit. 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 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Heavy food soils and grime build up observed on the handsink fixtures. Clean to remove
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.
Official record from Boston Inspectional Services Department, Aug 13, 2024 · Original Source
Inspection
Aug 6, 2024
Failed
5 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed plastic bowls and cups inside of buld storage bins utilized for scooping purposes. Provide proper utensils with handels and store handle up. Discontinue utilizing bowls.
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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed bottled juices and packaged gulab jamun stored in the grab and go case without proper labeling. Provide at all times.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Missing test strips for 3 compartment sink. 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.
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
Heavy food soils and debris observed inside of the refrigeration unit. 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 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Heavy food soils and grime build up observed on the handsink fixtures. Clean to remove
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.
Official record from Boston Inspectional Services Department, Aug 6, 2024 · Original Source
Inspection
Apr 17, 2024
Passed
4 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw shell eggs observed stored above ready to eat items.Discontinue Maintain proper storage of raw & ready to eat items with proper separation(discussed with PIC)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Item observed stored in the original can.Discontinue Provide food grade containers for storage after opening. Items being prepped & stored directly on the floor.Discontinue. Elevate items at least 6 inches off the floor during storage & prep
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Provide Quats test kit on site. (Test done using the inspectors test kit)
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw shell eggs observed stored above ready to eat items.Discontinue Maintain proper storage of raw & ready to eat items with proper separation(discussed with PIC)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Item observed stored in the original can.Discontinue Provide food grade containers for storage after opening. Items being prepped & stored directly on the floor.Discontinue. Elevate items at least 6 inches off the floor during storage & prep
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Provide Quats test kit on site. (Test done using the inspectors test kit)
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.