SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
11 inspections
Inspection
Dec 12, 2025
Passed
1 recorded violation
majorCode 590.005/5-202.12-PFHandwashing
Official wording
Handwashing Sinks Installation (Pf)
Inspector’s notes
Water at bakery area hand sink at 76F after multiple minutes. PIC stated boiler is currently being worked on. Hand sink should have water 100F or above.
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, Dec 12, 2025 · Original Source
Inspection
Dec 10, 2025
Failed
1 recorded violation
majorCode 590.005/5-202.12-PFHandwashing
Official wording
Handwashing Sinks Installation (Pf)
Inspector’s notes
Water at bakery area hand sink at 76F after multiple minutes. PIC stated boiler is currently being worked on. Hand sink should have water 100F or above.
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, Dec 10, 2025 · Original Source
Inspection
Sep 25, 2024
Passed
2 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean and sanitize all flooring in kitchen area.
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.
Sprinkler break in kitchen area. Potable water observed on floor of kitchen area. No effected foods observed. Establishment not open during time of sprinkler break. Fire alarm discharged. Reset fire panel and provide invoice of work done by alarm company. Building department must approve prior to re opening.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Sep 25, 2024 · Original Source
Inspection
Sep 23, 2024
Voluntarily closed
2 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean and sanitize all flooring in kitchen area.
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.
Sprinkler break in kitchen area. Potable water observed on floor of kitchen area. No effected foods observed. Establishment not open during time of sprinkler break. Fire alarm discharged. Reset fire panel and provide invoice of work done by alarm company. Building department must approve prior to re opening.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Sep 23, 2024 · Original Source
Inspection
Jul 30, 2024
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker observed expired 03.19.24. Provide current service sticker.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Jul 30, 2024 · Original Source
Inspection
Jul 22, 2024
Failed (extension granted)
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker observed expired 03.19.24. Provide current service sticker.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Jul 22, 2024 · Original Source
Inspection
Jul 2, 2024
Failed (extension granted)
11 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed no proper hair restraint by all staff working the cookline and in the kitchen. 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 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Procedure for vomit and diarrheal clean up events missing. Clean up kit available and on site. Inspector will 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.
Handsink at the pastry side of the kitchen observed without soap. Provide hand cleanser. (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.
Multiples small flies observed in the kitchen area. CFPM to provide current IPM report from licensed exterminator.
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker observed expired 03.19.24. Provide current service sticker.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Consumer advisory disclosure not available for the special event that was held on 6.17.24 . 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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Wash dial for the kitchen high temperature dishwasher not operating poperly. 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.
Official record from Boston Inspectional Services Department, Jul 2, 2024 · Original Source
Inspection
Jun 26, 2024
Failed
11 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed no proper hair restraint by all staff working the cookline and in the kitchen. 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Consumer advisory disclosure not available for the special event that was held on 6.17.24 . 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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Wash dial for the kitchen high temperature dishwasher not operating poperly. 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.
Handsink at the pastry side of the kitchen observed without soap. Provide hand cleanser. (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.
Multiples small flies observed in the kitchen area. CFPM to provide current IPM report from licensed exterminator.
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Procedure for vomit and diarrheal clean up events missing. Clean up kit available and on site. Inspector will 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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker observed expired 03.19.24. Provide current service sticker.
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.
Chicken cooked in past two hours in plastic container covered in film at 56F. Cool foods completely spread out and unceovered before storing covered. Corrected on site.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Packaged to go salad labels missing ingresdients- falafel salad drressings require ingredients to be on label.
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Wash dial for kitchen dishmachine not operating. Repair/replace as needed for functionality.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Bar dish machine not testing for sanitizer. Service as needed to ensure glass ware is properly sanitized. Wash/sanitize glassware in kitchen dish machine as needed.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior chute of ice machine with pink and orange build-up. Clean to prevent contamination.
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.
Sanitizer bottle and buckets testing over 500ppm. Retrain staff to properly dilute sanitizer for buckets and bottles to safely sanitize food contact surfaces. Diluted to 200ppm.
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.
Chicken cooked in past two hours in plastic container covered in film at 56F. Cool foods completely spread out and unceovered before storing covered. Corrected on site.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Packaged to go salad labels missing ingresdients- falafel salad drressings require ingredients to be on label.
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Wash dial for kitchen dishmachine not operating. Repair/replace as needed for functionality.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Bar dish machine not testing for sanitizer. Service as needed to ensure glass ware is properly sanitized. Wash/sanitize glassware in kitchen dish machine as needed.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior chute of ice machine with pink and orange build-up. Clean to prevent contamination.
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.
Sanitizer bottle and buckets testing over 500ppm. Retrain staff to properly dilute sanitizer for buckets and bottles to safely sanitize food contact surfaces. Diluted to 200ppm.
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.