Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
18 inspections
Inspection
Oct 1, 2026
Failed
4 recorded violations
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
Lettuce 45 F Beef 49 F Removed from service Food is being stored on ice - Provide proper refrigeration units for all TCS foods
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
Old labels on clean and sanitized food containers
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on walls ceilings and attachments (ware washing/storage/prep/service area Gap between 2 back doors Heavy ice build up in walk in freezer
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths not stored in a sanitizing solution
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Built up soils on interior and exterior of fryolators on cooking line
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on floor under and behind all equipment - Throughout Built up soils on walls and attachment - Throughout Built up soils on ceiling throughout
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.
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
Expanding foam and steal wood stuffed in ceililng and piping between in food storage room UP stairs Wall ventilation rusted in food storage room UP stairs Pipes rusted thoughout prep Opening around ceiling around pipes and wires in basement storage Rusted shelving on interior of refrig units Gap between door to the exterior - Pest proof door Built up ice on ceiling and floor of walk in freezers
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths not stored in a sanitizing solution
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Built up soils on interior and exterior of fryolators on cooking line
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on floor under and behind all equipment - Throughout Built up soils on walls and attachment - Throughout Built up soils on ceiling throughout
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.
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
Expanding foam and steal wood stuffed in ceililng and piping between in food storage room UP stairs Wall ventilation rusted in food storage room UP stairs Pipes rusted thoughout prep Opening around ceiling around pipes and wires in basement storage Rusted shelving on interior of refrig units Gap between door to the exterior - Pest proof door Built up ice on ceiling and floor of walk in freezers
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Mar 20, 2026 · Original Source
Inspection
Nov 13, 2025
Report filed
3 recorded violations
minorCode 590.004/4-602.12-CFood temperature
Official wording
Cooking and Baking Equipment (C)
Inspector’s notes
Heavy built up of soils grease food particles on cooking/grills/gas stove tops and fryolator doors and cabinets equipment in back prep and on line prep
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Over head pipes tiles vents and attachments soiled and in need of cleaning - Throughout Walls pipes and attachments throughout soiled and in need of cleaning - Throughout Floor under and behind all equipment soils debris etc Throughout
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Multiple pipes walls and attachments in disrepair - Kitchen/prep/storage/ware washing/delivery/locker areas Expanding foam and steel wool along ceiling and walls in dry storage
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 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
Employee returning to kitchen eating from an open container - PIC took corrective action during inspection
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.
Multiple repeat violations noted on inspection. Providing proof that the PIC is not overseeing day to day operations and employees are not adequately trained in food safety and sanitation as it relates to their assigned duties per code
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
Wiping cloths not stored in a sanitizing solution - Food prep/serving lines and ware washing
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Observed multiple employees handling door hands scoops untils etc wearing disposable gloves Observed no one removing gloves as required by code when multitasking unless asked to
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Display-Preventing Contamination by Consumers (P)
Inspector’s notes
No protection between pizza dough storage and consumer - Pizza area
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
Salad bar and food storage wells - TCS foods are not stored properly on ice and the items are stored above rim and fill lines If TCS food cannot be maintained on ice - Machanical refrigeration is required Salad bar Chicken 50 F Chicken 47 F Cantalope 50 F Deli etc on line Guacamole 46 F Lettuce 50 F Cut tomatoes 54 F
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hot holding until turned office during serving TCS foods Rice 116 F
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Using Smart Power - had quats test kit. Proper test kit sent over 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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Final rinse on high temp dishmachine 198 F Dish machine cannot be used until 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.
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
Built up soils and grease on handles of food utensils Old labels on equipment that went through the cleaning and sanitization process (food storage containers and clean equipment storage) Paint on exterior of bulk food containers
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.
Heavy built up of soils grease food particles on cooking/grills/gas stove tops and fryolator doors and cabinets equipment in back prep and on line prep
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
Ice in large oversize hand sink on prep/grill line
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Over head pipes tiles vents and attachments soiled and in need of cleaning - Throughout Walls pipes and attachments throughout soiled and in need of cleaning - Throughout Floor under and behind all equipment soils debris etc Throughout
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.
Provide proper hand washing signage at hand sinks throughout
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Items stored on top of lockers Milk crates being used for other purposed Soils on ground around outside trash storage
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
Mop sink rim in disrepair Multiple pipes walls and attachments in disrepair - Kitchen/prep/storage/ware washing/delivery/locker areas Rust on ceiling brackets in ware washing areas Gap between bottom of door and floor - Pest proof doors to the exterior Expanding foam and steel wool along ceiling and walls in dry storage
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 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
Employee returning to kitchen eating from an open container - PIC took corrective action during inspection
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.
Multiple repeat violations noted on inspection. Providing proof that the PIC is not overseeing day to day operations and employees are not adequately trained in food safety and sanitation as it relates to their assigned duties per code
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
Wiping cloths not stored in a sanitizing solution - Food prep/serving lines and ware washing
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Observed multiple employees handling door hands scoops untils etc wearing disposable gloves Observed no one removing gloves as required by code when multitasking unless asked to
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Display-Preventing Contamination by Consumers (P)
Inspector’s notes
No protection between pizza dough storage and consumer - Pizza area
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
Salad bar and food storage wells - TCS foods are not stored properly on ice and the items are stored above rim and fill lines If TCS food cannot be maintained on ice - Machanical refrigeration is required Salad bar Chicken 50 F Chicken 47 F Cantalope 50 F Deli etc on line Guacamole 46 F Lettuce 50 F Cut tomatoes 54 F
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hot holding until turned office during serving TCS foods Rice 116 F
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Using Smart Power - had quats test kit. Proper test kit sent over 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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Final rinse on high temp dishmachine 198 F Dish machine cannot be used until 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.
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
Built up soils and grease on handles of food utensils Old labels on equipment that went through the cleaning and sanitization process (food storage containers and clean equipment storage) Paint on exterior of bulk food containers
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.
Heavy built up of soils grease food particles on cooking/grills/gas stove tops and fryolator doors and cabinets equipment in back prep and on line prep
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
Ice in large oversize hand sink on prep/grill line
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Over head pipes tiles vents and attachments soiled and in need of cleaning - Throughout Walls pipes and attachments throughout soiled and in need of cleaning - Throughout Floor under and behind all equipment soils debris etc Throughout
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.
Provide proper hand washing signage at hand sinks throughout
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Items stored on top of lockers Milk crates being used for other purposed Soils on ground around outside trash storage
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
Mop sink rim in disrepair Multiple pipes walls and attachments in disrepair - Kitchen/prep/storage/ware washing/delivery/locker areas Rust on ceiling brackets in ware washing areas Gap between bottom of door and floor - Pest proof doors to the exterior Expanding foam and steel wool along ceiling and walls in dry storage
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
Apr 28, 2025
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
Pizza oven hood missing a service sticker.Provide PIC stating they were here 3.1.25 (Provide a proper hood cleaning if it was not serviced on 3.1.25) Upon re-inspection PIC stating hood was not serviced on 3.1.25 PIC is awaiting confirmation of appt Upon re-inspection on 4.9.25 Hood appt has not occurred will refer to BFD inspector
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, Apr 28, 2025 · Original Source
Inspection
Apr 9, 2025
Failed (extension granted)
3 recorded violations
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
There was evidence of mice activity observed(droppings) in several locations. Provide a full IPM report upon re-inspection Clean/sanitize affected locations Upon re-inspection Pest reports were reviewed service tech stated there is still minor activity Provide an additional pest report upon re-inspection It was also observed at the exterior compressor units in the gravel what appears to be a rodent burrow Provide treatment and fill it in to prevent possible access.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Repair the door sweep at the double doors leading to the exterior per recomendation of pest control
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Pizza oven hood missing a service sticker.Provide PIC stating they were here 3.1.25 (Provide a proper hood cleaning if it was not serviced on 3.1.25) Upon re-inspection PIC stating hood was not serviced on 3.1.25 PIC is awaiting confirmation of appt Upon re-inspection on 4.9.25 Hood appt has not occurred will refer to BFD inspector
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, Apr 9, 2025 · Original Source
Inspection
Mar 26, 2025
Failed (extension granted)
3 recorded violations
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
There was evidence of mice activity observed(droppings) in several locations. Provide a full IPM report upon re-inspection Clean/sanitize affected locations Upon re-inspection Pest reports were reviewed service tech stated there is still minor activity Provide an additional pest report upon re-inspection It was also observed at the exterior compressor units in the gravel what appears to be a rodent burrow Provide treatment and fill it in to prevent possible access.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Repair the door sweep at the double doors leading to the exterior per recomendation of pest control
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Pizza oven hood missing a service sticker.Provide PIC stating they were here 3.1.25 (Provide a proper hood cleaning if it was not serviced on 3.1.25) Upon re-inspection PIC stating hood was not serviced on 3.1.25 PIC is awaiting confirmation of appt
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, Mar 26, 2025 · Original Source
Inspection
Mar 19, 2025
Failed (extension granted)
8 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
3 bay sink observed leaking from the drain under the middle bay.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.
Light shields missing or damaged from the overhead light units.Replace missing or damaged light shields
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.
There are 2 light bulbs not operating above the cook line equipment-Prep station Replace bulbs
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.
There was evidence of mice activity observed(droppings) in several locations. Provide a full IPM report upon re-inspection Clean/sanitize affected locations Upon re-inspection Pest reports were reviewed service tech stated there is still minor activity Provide an additional pest report upon re-inspection It was also observed at the exterior compressor units in the gravel what appears to be a rodent burrow Provide treatment and fill it in to prevent possible access.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove/discard the unused display case from the rear of the kitchen.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Pizza oven hood missing a service sticker.Provide PIC stating they were here 3.1.25 (Provide a proper hood cleaning if it was not serviced on 3.1.25) Upon re-inspection PIC stating hood was not serviced on 3.1.25 PIC is awaiting confirmation of appt
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Items at the deli station(chicken salad 54F egg salad 52F sliced cucmbers 50F sweet potato 54F(salad bar)) reading 50-54 F for 30-40 min per PIC.Maintain items 41F or below Items removed to blast chiller to cool/hold 41F or below Discussed cold holding & temp logs with the PIC
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Items at the station reading(white rice 96F ground beef kabob 102F Falafel 110F) for 30-45 min per PIC. Maintain hot holding 135F or above. Items were removed to reheat to 165F/hold 135 or above Discussed hot holding procedures & temp logs with the PIC
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, Mar 19, 2025 · Original Source
Inspection
Mar 10, 2025
Failed
8 recorded violations
minorCode 590.006/6-303.11-CFacility maintenance
Official wording
Intensity-Lighting (C)
Inspector’s notes
There are 2 light bulbs not operating above the cook line equipment-Prep station Replace bulbs
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Items at the deli station(chicken salad 54F egg salad 52F sliced cucmbers 50F sweet potato 54F(salad bar)) reading 50-54 F for 30-40 min per PIC.Maintain items 41F or below Items removed to blast chiller to cool/hold 41F or below Discussed cold holding & temp logs with the PIC
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Items at the station reading(white rice 96F ground beef kabob 102F Falafel 110F) for 30-45 min per PIC. Maintain hot holding 135F or above. Items were removed to reheat to 165F/hold 135 or above Discussed hot holding procedures & temp logs with the PIC
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.
3 bay sink observed leaking from the drain under the middle bay.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.
Light shields missing or damaged from the overhead light units.Replace missing or damaged light shields
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.
There was evidence of mice activity observed(droppings) in several locations. Provide a full IPM report upon re-inspection Clean/sanitize 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove/discard the unused display case from the rear of the kitchen.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Pizza oven hood missing a service sticker.Provide PIC stating they were here 3.1.25 (Provide a proper hood cleaning if it was not serviced on 3.1.25)
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths not stored in a sanitizing solution
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
SmartPower 0 PPM - All ware washing is being performed in high temp dish machine (Dishwasher company called)
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
No indirect plumbing at food prep sink
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No written instructions - I provided the instructions at prior inspection and today's inspection Kit not complete
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Built up soils on interior and exterior of refrigeration units Built up soils on shelving throughout
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Wiping cloth bucket stored in hand sink Corrected on site
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No written instructions - I provided the instructions at prior inspection and today's inspection Kit not complete
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths not stored in a sanitizing solution
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
SmartPower 0 PPM - All ware washing is being performed in high temp dish machine (Dishwasher company called)
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Built up soils on interior and exterior of refrigeration units Built up soils on shelving throughout
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Wiping cloth bucket stored in hand sink Corrected on site
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
No indirect plumbing at food prep sink
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Open food items not in food grade covered containers
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.
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
Multiple TCS foods on ice out of temperature Salad bar Melon 46 F Cantalope 46 F Strawberry yogurt 45 F Deli Tomatoes 39 F Cheese 51 F Mozzalla cheese 51 F Provide refrigeration facilities that can maintain TCS foods at 41 F
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
Prepackaged foods for grab and go not labeled with Business name/address and list of ingredients
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp final rinse 199 F Using 3 bay with quats at 200 PPM until dish machine maintains proper temperature Dish washing company called
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
Open food items not in food grade covered containers
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.
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
Multiple TCS foods on ice out of temperature Salad bar Melon 46 F Cantalope 46 F Strawberry yogurt 45 F Deli Tomatoes 39 F Cheese 51 F Mozzalla cheese 51 F Provide refrigeration facilities that can maintain TCS foods at 41 F
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
Prepackaged foods for grab and go not labeled with Business name/address and list of ingredients
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp final rinse 199 F Using 3 bay with quats at 200 PPM until dish machine maintains proper temperature Dish washing company called
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Clean the interiors of the cabinets at the simple zone station to remove evidence of mouse droppings. Address any issues with pest control company. Provide a pest control report at the re-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.
Replace the missing light shield above the ice machine.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Secure all CO2 tanks
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Clean the interiors of the cabinets at the simple zone station to remove evidence of mouse droppings. Address any issues with pest control company. Provide a pest control report at the re-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.
Replace the missing light shield above the ice machine.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Secure all CO2 tanks
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.