SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
9 inspections
Inspection
Apr 28, 2026
Passed
4 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Some food items placed on the floor inside the walk-in unit. Elevate properly.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Some prepared food items inside wlak-in unit without date marking. 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Shelves at walk-in unit at lower level with rust and the vent with dust. Clean properly.
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.
Handsink at serving line without soap signage and papertowels Provide.
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, Apr 28, 2026 · Original Source
Inspection
Apr 21, 2026
Failed
4 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Some food items placed on the floor inside the walk-in unit. Elevate properly.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Some prepared food items inside wlak-in unit without date marking. 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Shelves at walk-in unit at lower level with rust and the vent with dust. Clean properly.
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.
Handsink at serving line without soap signage and papertowels Provide.
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, Apr 21, 2026 · Original Source
Inspection
Oct 30, 2025
Passed
2 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
The bowls that customers use to put their food into are stored upright; store food contact surfaces inverted 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.
In multiple refrigerators on the main floor there are no 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.
Official record from Boston Inspectional Services Department, Oct 30, 2025 · Original Source
Inspection
Oct 21, 2025
Failed (extension granted)
14 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
Observed an employee change tasks from handling chlorine at the three compartment sink wash their hands at the sink with only water never using soap. Have employees retrained on proper hand washing technique.
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed female employees handling food without effecitve hair restraints; provide.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
At the time of inspection there was no person in charge designated. The owner and certified food protection manager was away on an emergency. There must be a person in charge assigned who is knowlegable about food safety sanitization illness policy and that can take corrective actions and active managerial control.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
In the reach in refigerator in the kitchen observed raw beef stored directly above cooked chicken without overhead protection; in the basement walk in refigerator observed raw beef stored directly over leafy green vegetables without any overhead protection. Store raw proteins below cooked and RTE foods and by their proper cooking hierarchy.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The bowls that customers use to put their food into are stored upright; store food contact surfaces inverted 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
In the salad bar self-service cooler cut broccoli was 55F cut potatoes 50F; hold TCS items at 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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
In a drink cooler accessible to customers to grab drinks per an employee there is soy milk in sealed cups that have no allergen labels anywhere on the packaging. Provide proper labels on the drinks accessible to customers.
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.
In multiple refrigerators on the main floor there are no 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.
Per employees there is no food thermometer on site; 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
At the front of house there are two sinks labeled as hand sinks that have hand soap and paper towels that the inspector observed were being used as prep sinks for foods and for washing food contact surfaces. Hand sinks must be used for hand washing 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.
The three compartment sink lacks enough drain plugs to allow proper usage; 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
Ceiling tiles in the hallway for the restrooms are soiled by water damage and one is missing; repair or replace the ceiling tiles.
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, Oct 21, 2025 · Original Source
Inspection
Oct 20, 2025
Failed
14 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
Observed an employee change tasks from handling chlorine at the three compartment sink wash their hands at the sink with only water never using soap. Have employees retrained on proper hand washing technique.
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed female employees handling food without effecitve hair restraints; provide.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
At the time of inspection there was no person in charge designated. The owner and certified food protection manager was away on an emergency. There must be a person in charge assigned who is knowlegable about food safety sanitization illness policy and that can take corrective actions and active managerial control.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
In the reach in refigerator in the kitchen observed raw beef stored directly above cooked chicken without overhead protection; in the basement walk in refigerator observed raw beef stored directly over leafy green vegetables without any overhead protection. Store raw proteins below cooked and RTE foods and by their proper cooking hierarchy.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The location is using the first and third compartmens of the three compartment sink as prep sinks and to wash rinse and sanitize food contact surfaces as their warewashing machine has been broken for an extended period of time. The owner of the location stated the location only uses the three compartment as a prep sink until 3pm then swap to using it as a warewashing sink; however the inspector observed soiled dishes in the middle compartment sink while there was leafy cut greens in the first compartment of the sink and the staff was using the third compartment sink as a cutting board for carrots and lotus root. Repair or replace the warewashing machine or develop and follow procedures to utilize the three compartment sink as a prep sink and follow them. / The bowls that customers use to put their food into are stored upright; store food contact surfaces inverted 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
At the curtain air cooler cut tomatoes are 67F daikon radish 57F; in the salad bar self-service cooler cut broccoli was 55F cut potatoes 50F; hold TCS items at 41F or below. Employees stated that the foods had been removed from refigeration at around 10:30AM; the health inspector instructed the employees to move all the TCS items from the curtain air cooler into other refigeration until the air curtain cooler can be repaired. Per the person in charge over the phone they placed a service call to repair the curtain air cooler.
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
In a drink cooler accessible to customers to grab drinks per an employee there is soy milk in sealed cups that have no allergen labels anywhere on the packaging. Provide proper labels on the drinks accessible to customers.
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.
In multiple refrigerators on the main floor there are no 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.
Per employees there is no food thermometer on site; 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
At the front of house there are two sinks labeled as hand sinks that have hand soap and paper towels that the inspector observed were being used as prep sinks for foods and for washing food contact surfaces. Hand sinks must be used for hand washing 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.
The three compartment sink lacks enough drain plugs to allow proper usage; 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
Ceiling tiles in the hallway for the restrooms are soiled by water damage and one is missing; repair or replace the ceiling tiles.
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, Oct 20, 2025 · Original Source
Inspection
Jul 15, 2025
Passed
3 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
Priority violations noted on the inspection report Plumbing repairs made in the lower level to a prep sink and the handwashing sink- Establishment is unable to provide documentation of a plumbing permit or a work order for work completed at the time of the inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Pre packaged drinks in a grab and go cooler in the service areawith no ingrediant labeling- Provide labels on products
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.
Plumber work done in the lower level- no evidence of a plumbing permit for work conducted Referred to plumbing department for review
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, Jul 15, 2025 · Original Source
Inspection
Jul 8, 2025
Failed
3 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
Priority violations noted on the inspection report Plumbing repairs made in the lower level to a prep sink and the handwashing sink- Establishment is unable to provide documentation of a plumbing permit or a work order for work completed at the time of the inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Pre packaged drinks in a grab and go cooler in the service areawith no ingrediant labeling- Provide labels on products
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.
Plumber work done in the lower level- no evidence of a plumbing permit for work conducted Referred to plumbing department for review
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, Jul 8, 2025 · Original Source
Inspection
Aug 27, 2024
Passed
3 recorded violations
criticalCode 590.003/3-306.11-PContamination
Official wording
Food Display-Preventing Contamination by Consumers (P)
Inspector’s notes
Uncooked ramen available for self service at the front counter with no protection- Corrected on site
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Prepared beverages in self service coolers with no labeling for ingredients or allergens- Provide
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 27, 2024 · Original Source
Inspection
Aug 20, 2024
Failed
3 recorded violations
criticalCode 590.003/3-306.11-PContamination
Official wording
Food Display-Preventing Contamination by Consumers (P)
Inspector’s notes
Uncooked ramen available for self service at the front counter with no protection- Corrected on site
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Prepared beverages in self service coolers with no labeling for ingredients or allergens- Provide
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.