SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
15 inspections
Inspection
Aug 31, 2026
Passed
1 recorded violation
majorCode 590.005/5-203.11-PFHandwashing
Official wording
Handwashing Sinks-Numbers and Capacities (Pf)
Inspector’s notes
Raw bar/ bar observed missing a handsink that was on site on previous inspection .Install Plumber Vincenzo called inspector and said sink has been order and waiting to be delivered & installed (7.27.26)
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
Aug 7, 2026
Failed (extension granted)
1 recorded violation
majorCode 590.005/5-203.11-PFHandwashing
Official wording
Handwashing Sinks-Numbers and Capacities (Pf)
Inspector’s notes
Raw bar/ bar observed missing a handsink that was on site on previous inspection .Install Plumber Vincenzo called inspector and said sink has been order and waiting to be delivered & installed (7.27.26)
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.
Lobster Bisque 70F cheese sauce 69F stored in hot holding. Per staff food was removed from cold holding and palced in the hot holding unit. Discussed reheating for hot holding with PIC & staff at the time of inspection Both items were reheated to above 165F
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.
Cooked lobster meat 48F cooked potato 52F stored in open case cold unit. Per PIC both products were cooked earlier in the day. Discussed cooling parameters with PIC (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.
criticalCode 590.004/4-702.11-PCleaning and sanitizing
Official wording
Before Use After Cleaning (P)
Inspector’s notes
Observed staff rinsing clean/ sanitized glass before pouring drink. Discontinue . No rinse after sanitizing process
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.
Raw bar/ bar observed missing a handsink that was on site on previous inspection .Install Plumber Vincenzo called inspector and said sink has been order and waiting to be delivered & installed (7.27.26)
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Dump sink at the bar/ raw bar (shucking oysters) observed being used as dump sink and handwashing sink at the sametime and blocked by strainer and multiple alchool bottles.Discontinue.
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.
Warewashing handsink observed missing hanwashing signage. Provide to encourage handwashing and to utilize proper sink.
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.
Lobster Bisque 70F cheese sauce 69F stored in hot holding. Per staff food was removed from cold holding and palced in the hot holding unit. Discussed reheating for hot holding with PIC & staff at the time of inspection Both items were reheated to above 165F
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.
Cooked lobster meat 48F cooked potato 52F stored in open case cold unit. Per PIC both products were cooked earlier in the day. Discussed cooling parameters with PIC (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.
criticalCode 590.004/4-702.11-PCleaning and sanitizing
Official wording
Before Use After Cleaning (P)
Inspector’s notes
Observed staff rinsing clean/ sanitized glass before pouring drink. Discontinue . No rinse after sanitizing process
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.
Raw bar/ bar observed missing a handsink that was on site on previous inspection .Install
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Dump sink at the bar/ raw bar (shucking oysters) observed being used as dump sink and handwashing sink at the sametime and blocked by strainer and multiple alchool bottles.Discontinue.
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.
Warewashing handsink observed missing hanwashing signage. Provide to encourage handwashing and to utilize proper sink.
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, Jul 15, 2026 · Original Source
Inspection
Nov 3, 2025
Passed
3 recorded violations
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Raw items offered on the shellfish towes observed without a reminder/ disclosure Provide Consumer advisory and reminder to observed to all foods offered raw. (10.22.25 Per PIC new menu is in process.
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.
Pipe under prep sink and to grease trap observed using PVC pipe. Repair according to law. (10.22.25) Inspector spoke with plumber on the phone. Work order to take place this upcoming Saturday 10.25.25
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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed food dispensing utensils stored on stagnant water stored on equipments store in between equipments in different station of the kitchen. Discontinue to prevent contamination.
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.
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.
Cooked potato 60F from previous night 10.14.25 . PIC voluntarily discarda and denature the product. PIC to train staff on cooling parameters. Additional products in cooling stage observed in compliance
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
Raw items offered on the shellfish towes observed without a reminder/ disclosure Provide Consumer advisory and reminder to observed to all foods offered raw. (10.22.25 Per PIC new menu is in process.
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Cooking equipment kitchen shelvings observed lined with alumminum foil. Discontinue
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.
Hood vent attachment observed soiled and dusty. Clean to remove Hood sticker expire: 12.5.26
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
PIC unable to provide an irreverssible dishwasher thermometer for high temp dishwasher (ba/ warewashing area). 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.
KItchen/ prepsink area hansink observed blocked by grease trap. Discontinue and maintain accessible at all time to minimize contamination by hands.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Bar handsink/ shucking oysters area observed being use as a dump sink and blocked by strainer and multiple alchool bottles.Discontinue. Staff who was shucking oysters and bar tenderv was advised to stop and wash hands . CFPM to train staff on hand washing and handsink accessibility
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.
Pipe under prep sink and to grease trap observed using PVC pipe. Repair according to law. (10.22.25) Inspector spoke with plumber on the phone. Work order to take place this upcoming Saturday 10.25.25
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Kitchen ceiling observed with dust accumulation in various area floor under equipments/ warewashing area observed soiled.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.
Bar handsink observed without handwashing cleanser/soap. Provide and maintain (COS)
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling above cold unit in the kitchen area observed covered with cardboard. Discontinue
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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed food dispensing utensils stored on stagnant water stored on equipments store in between equipments in different station of the kitchen. Discontinue to prevent contamination.
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.
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.
Cooked potato 60F from previous night 10.14.25 . PIC voluntarily discarda and denature the product. PIC to train staff on cooling parameters. Additional products in cooling stage observed in compliance
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
Asterisk observed missing from raw shellfish tower on the paper menu. Provide Consumer advisory observed missing form the online menu. 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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Cooking equipment kitchen shelvings observed lined with alumminum foil. Discontinue
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.
Hood vent attachment observed soiled and dusty. Clean to remove Hood sticker expire: 12.5.26
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
PIC unable to provide an irreverssible dishwasher thermometer for high temp dishwasher (ba/ warewashing area). 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.
During the inspection no hot water available 70F. Per PIC establishment hotwater tank malfunction the night before. Repair and provide invoice Plumber arrived on site to install part as inspector was leaving
In plain English
An issue that does not fit the common categories. Check the official wording for details.
KItchen/ prepsink area hansink observed blocked by grease trap. Discontinue and maintain accessible at all time to minimize contamination by hands.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Bar handsink/ shucking oysters area observed being use as a dump sink and blocked by strainer and multiple alchool bottles.Discontinue. Staff who was shucking oysters and bar tenderv was advised to stop and wash hands . CFPM to train staff on hand washing and handsink accessibility
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.
Pipe under prep sink and to grease trap observed using PVC pipe. Repair according to law.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Kitchen ceiling observed with dust accumulation in various area floor under equipments/ warewashing area observed soiled.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.
Bar handsink observed without handwashing cleanser/soap. Provide and maintain (COS)
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling above cold unit in the kitchen area observed covered with cardboard. Discontinue
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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed food dispensing utensils stored on stagnant water stored on equipments store in between equipments in different station of the kitchen. Discontinue to prevent contamination.
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.
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.
Cooked potato 60F from previous night 10.14.25 . PIC voluntarily discarda and denature the product. PIC to train staff on cooling parameters. Additional products in cooling stage observed in compliance
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
Asterisk observed missing from raw shellfish tower on the paper menu. Provide Consumer advisory observed missing form the online menu. 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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Cooking equipment kitchen shelvings observed lined with alumminum foil. Discontinue
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.
Hood vent attachment observed soiled and dusty. Clean to remove Hood sticker expire: 12.5.26
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
PIC unable to provide an irreverssible dishwasher thermometer for high temp dishwasher (ba/ warewashing area). 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.
During the inspection no hot water available 70F. Per PIC establishment hotwater tank malfunction the night before. Repair and provide invoice Plumber arrived on site to install part as inspector was leaving
In plain English
An issue that does not fit the common categories. Check the official wording for details.
KItchen/ prepsink area hansink observed blocked by grease trap. Discontinue and maintain accessible at all time to minimize contamination by hands.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Bar handsink/ shucking oysters area observed being use as a dump sink and blocked by strainer and multiple alchool bottles.Discontinue. Staff who was shucking oysters and bar tenderv was advised to stop and wash hands . CFPM to train staff on hand washing and handsink accessibility
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.
Pipe under prep sink and to grease trap observed using PVC pipe. Repair according to law.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Kitchen ceiling observed with dust accumulation in various area floor under equipments/ warewashing area observed soiled.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.
Bar handsink observed without handwashing cleanser/soap. Provide and maintain (COS)
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling above cold unit in the kitchen area observed covered with cardboard. Discontinue
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 15, 2025 · Original Source
Inspection
Sep 17, 2024
Passed
1 recorded violation
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Provide an air gap at the 2 bay prep sink . Upon re-inspection Plumber is scheduled on site 8.17.24 Manager will email invoices & photos
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, Sep 17, 2024 · Original Source
Inspection
Aug 16, 2024
Failed (extension granted)
7 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Shell stock tags missing the last served/sold datemarkings & not stored in chronological order. Maintain shell stock tags for 90 days in chronological order with the last served /sold datemarkings.
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 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Provide an air gap at the 2 bay prep sink . Upon re-inspection Plumber is scheduled on site 8.17.24 Manager will email invoices & photos
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.
Cook line hand wash sink observed leaking from the drain pipe.Repair
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.
Clean the ceiling & attached light fixtures to remove dust build up.
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.
Fruit/drain flies observed in the kitchen & ceiling at the bar.Provide a full pest report upon re-inspection. Clean/sanitizer 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.
Official record from Boston Inspectional Services Department, Aug 16, 2024 · Original Source
Inspection
Aug 9, 2024
Failed
7 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Shell stock tags missing the last served/sold datemarkings & not stored in chronological order. Maintain shell stock tags for 90 days in chronological order with the last served /sold datemarkings.
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 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Provide an air gap at the 2 bay prep sink.
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.
Cook line hand wash sink observed leaking from the drain pipe.Repair
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.
Clean the ceiling & attached light fixtures to remove dust build up.
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.
Fruit/drain flies observed in the kitchen & ceiling at the bar.Provide a full pest report upon re-inspection. Clean/sanitizer 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.
Official record from Boston Inspectional Services Department, Aug 9, 2024 · Original Source
Inspection
Jan 11, 2024
Report filed
10 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Ensure all food handlers are wearing proper hair restrains when working with foods
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Discontinue storing all raw cheeses and olives underneath slab bacon in the service case - ensure a visible seperation to reduce potential cross contamination
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
Set up at at the sandwich station and then another at the cheese station
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
Keep all foods elevated off the floors a minimum of six inches whenn storing including the walk-in unit
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.
Ensure that all foods [ including pasta - cheese - sauces - ] that are being packaged on site and placed out for retail sale have proper labels to properly identify the contents
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Remove soiled utensils from the hand sink and maintain clean throughout the day
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.
Post " Hand washing only" signage behind the designated hand sinks
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, Jan 11, 2024 · Original Source
Inspection
Jan 4, 2024
Failed
9 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Ensure all food handlers are wearing proper hair restrains when working with foods
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Discontinue storing all raw cheeses and olives underneath slab bacon in the service case - ensure a visible seperation to reduce potential cross contamination
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
Set up at at the sandwich station and then another at the cheese station
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
Keep all foods elevated off the floors a minimum of six inches whenn storing including the walk-in unit
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.
Remove soiled utensils from the hand sink and maintain clean throughout the day
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.
Post " Hand washing only" signage behind the designated hand sinks
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, Jan 4, 2024 · Original Source
Inspection
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
Inspection
Dec 1, 2023
Report filed
3 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Ensure the PIC posts his current copies of both food safety and allergen awareness in a conspicuous location of the facility as discussed
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.
Time/Temperature Control for Safety Food Slacking (C)
Inspector’s notes
Ensure any frozen seafood [ shrimp] is being thawed / slacked appropriotely as we discussed during inspection - under refrigeration for a pre-determined amount of time
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 590.004/4-801.11-CCleaning and sanitizing
Official wording
Clean Linens (C)
Inspector’s notes
When storing clean white linen for table tops and napkins for customer use ensure they are properly covered and not placed in an area where contamination may occue from nearby customers - reloocated during inspection
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.