SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
10 inspections
Inspection
Jul 7, 2026
Passed
4 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple foods without date marking on production line. Provide date marking for foods held longer than 24 hours.
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.
Hoods observed with grease build up in kitchen area. Clean to remove.
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.
Damaged faucet on production line hand sink. Repair as necessary.
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.
Old droppings observed in seating area and under soda syrups. Clean to remove. Provide an updated pest report. PIC scheduled an appointment for 6.30.26 during the inspection.
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, Jul 7, 2026 · Original Source
Inspection
Jun 29, 2026
Failed
4 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple foods without date marking on production line. Provide date marking for foods held longer than 24 hours.
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.
Hoods observed with grease build up in kitchen area. Clean to remove.
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.
Damaged faucet on production line hand sink. Repair as necessary.
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.
Old droppings observed in seating area and under soda syrups. Clean to remove. Provide an updated pest report. PIC scheduled an appointment for 6.30.26 during the inspection.
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, Jun 29, 2026 · Original Source
Inspection
Mar 5, 2026
Passed
10 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employee at pizza station observed with no hair restraint. 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.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Posted servesafe certificate is expired. Update certificate.
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.
Employee beverage observed on cutting board while chopping produce. Discontinue.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple foods in refrigeration unit without date marking. Provide for all foods held longer than 24 hours.
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.
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
High temperature dish machine not reaching proper temperature. Place service call to ensure wash and final rinse cycle are hitting proper temperature.
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
Missing ceiling tile in kitchen area. Replace.
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.
Front door has gaps in the middle of the two doors as well as a gap in the bottom. Downstairs emergency exit has a damaged door sweep. Provide door sweeps.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Rodent droppings observed under the upstairs bar area as well as in the dining room by the red booth seating. Provide an updated pest report and clean all droppings.
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
No hood sticker observed on pizza oven ventaliation system. Referred to BFD.
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 5, 2026 · Original Source
Inspection
Feb 26, 2026
Failed
10 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employee at pizza station observed with no hair restraint. 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.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Posted servesafe certificate is expired. Update certificate.
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.
Employee beverage observed on cutting board while chopping produce. Discontinue.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple foods in refrigeration unit without date marking. Provide for all foods held longer than 24 hours.
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.
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
High temperature dish machine not reaching proper temperature. Place service call to ensure wash and final rinse cycle are hitting proper temperature.
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
Missing ceiling tile in kitchen area. Replace.
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.
Front door has gaps in the middle of the two doors as well as a gap in the bottom. Downstairs emergency exit has a damaged door sweep. Provide door sweeps.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Rodent droppings observed under the upstairs bar area as well as in the dining room by the red booth seating. Provide an updated pest report and clean all droppings.
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
No hood sticker observed on pizza oven ventaliation system. Referred to BFD.
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, Feb 26, 2026 · Original Source
Inspection
Dec 9, 2025
Passed
5 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Lower prep/resurface rusted lower shelving to prep table/clean dust from vents in kitchen/clean floor area under around and behind all shelving reach in units to remove debris kitchen/clean walls to remove dust and debris Bar upstairs and downstairs clean floor area under all shelving Remove all debris and cardboard boxes from the floor Observed heavy frost build up in the coffin freezer located in the kitchen. Defrost 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.
Bar/ kitchen near the cooking line downstairs hand sink observed without soap. Provide and maintain 12.1.25 on complinace visit order pleaced for hand soap dispenser
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.
Evidence of mouse droppings observed in multiple locations pizza station area under the food shelving behing the pizza oven Bar under the counter in the kitchen downstairs on the food prep table / clean to remove./ Provide a detailed licensed exterminator’s report to keila.depina@boston.gov. 12.2.2025 on compliance visit mouse dropping still observed in pizza station area. clean to remove./ Provide a detailed licensed exterminator’s report to keila.depina@boston.gov. Management is to provide a detailed Pest control report for the re-inspection date specified and to schedule more frequent visits in order to address the current issues..
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, Dec 9, 2025 · Original Source
Inspection
Dec 1, 2025
Failed (extension granted)
24 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employees observed prepping food in the kitchen without proper hair restraint. Provide proper hair restraint.
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
No procedure or supplies for vomit/ diarrhea clean up kit./ Provide complete vomit clean up kit
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Provide certified food manager and allergen trained manager Certificate
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.
Person in charge must be properly trained to monitor hand washing understand proper procedures for manual ware washing of equipment ensure proper cleaning methods and frequency for clean in place of food and non food contact surfaces and review responsibilities for company illness procedures. Certified Manager must retrain all staff.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Tags for Mussels not stored with products ensure for all shellstock tags PIC couldn't provide Shelltags for review. PIC to review record keeping on shell tags.
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
Bulk foods/flour/provide proper scoop with handle for bulk food bin. bowl observed in use to dispense foods from bulks. Discontinue and provide scoop with handle to prevent contamination by hands
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Marinade chicken stored in refrigerated is 45F. Provide proper cold Holding of 41F or Below
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Reach in Unit/ Properly date mark all ready to eat foods .Provide made/discard date to all food prepped before storing in the refrigerator
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.
Pizza station under counter unit / Provide Internal Thermometer to unit to measure 41 degree or below
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
There is no irreversible thermometer for the high temp dishwasher available. Provide an irreversible thermometer (gauges were reading wash 160F and rinse 180F.
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
Observed no sanitizing solution test strips for Quats sanitizer used in 3 bay compartment sink. Provide and maintain on site
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
Lower prep/resurface rusted lower shelving to prep table/clean dust from vents in kitchen/clean floor area under around and behind all shelving reach in units to remove debris kitchen/clean walls to remove dust and debris Bar upstairs and downstairs clean floor area under all shelving Remove all debris and cardboard boxes from the floor Observed heavy frost build up in the coffin freezer located in the kitchen. Defrost 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 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
observed soiled wiping cloths on the counter/properly store all wiping cloths in a sanitizing solution at the required 200ppm
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
Steam 1/2 hotel pan for stored in the handsink at the bar. Discontinue . The hand sink needs to be accessible.
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.
Observed hood vents and exhaust vents with grease build up clean to remove
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.
Bar/ kitchen near the cooking line downstairs hand sink observed without soap. Provide and maintain 12.1.25 on complinace visit order pleaced for hand soap dispenser
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.
Evidence of mouse droppings observed in multiple locations pizza station area under the food shelving behing the pizza oven Bar under the counter in the kitchen downstairs on the food prep table / clean to remove./ Provide a detailed licensed exterminator’s report to keila.depina@boston.gov. 12.2.2025 on compliance visit mouse dropping still observed in pizza station area. clean to remove./ Provide a detailed licensed exterminator’s report to keila.depina@boston.gov. Management is to provide a detailed Pest control report for the re-inspection date specified and to schedule more frequent visits in order to address the current issues..
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Observed one dead mouse on the floor in the bar area clean to remove. Provide pest report upon re-inspection.
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, Dec 1, 2025 · Original Source
Inspection
Nov 24, 2025
Failed
24 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employees observed prepping food in the kitchen without proper hair restraint. Provide proper hair restraint.
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
No procedure or supplies for vomit/ diarrhea clean up kit./ Provide complete vomit clean up kit
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Provide certified food manager and allergen trained manager Certificate
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.
Person in charge must be properly trained to monitor hand washing understand proper procedures for manual ware washing of equipment ensure proper cleaning methods and frequency for clean in place of food and non food contact surfaces and review responsibilities for company illness procedures. Certified Manager must retrain all staff.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Tags for Mussels not stored with products ensure for all shellstock tags PIC couldn't provide Shelltags for review. PIC to review record keeping on shell tags.
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
Bulk foods/flour/provide proper scoop with handle for bulk food bin. bowl observed in use to dispense foods from bulks. Discontinue and provide scoop with handle to prevent contamination by hands
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Marinade chicken stored in refrigerated is 45F. Provide proper cold Holding of 41F or Below
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Reach in Unit/ Properly date mark all ready to eat foods .Provide made/discard date to all food prepped before storing in the refrigerator
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.
Pizza station under counter unit / Provide Internal Thermometer to unit to measure 41 degree or below
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
There is no irreversible thermometer for the high temp dishwasher available. Provide an irreversible thermometer (gauges were reading wash 160F and rinse 180F.
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
Observed no sanitizing solution test strips for Quats sanitizer used in 3 bay compartment sink. Provide and maintain on site
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
Lower prep/resurface rusted lower shelving to prep table/clean dust from vents in kitchen/clean floor area under around and behind all shelving reach in units to remove debris kitchen/clean walls to remove dust and debris Bar upstairs and downstairs clean floor area under all shelving Remove all debris and cardboard boxes from the floor Observed heavy frost build up in the coffin freezer located in the kitchen. Defrost 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 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
observed soiled wiping cloths on the counter/properly store all wiping cloths in a sanitizing solution at the required 200ppm
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
Steam 1/2 hotel pan for stored in the handsink at the bar. Discontinue . The hand sink needs to be accessible.
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.
Observed hood vents and exhaust vents with grease build up clean to remove
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.
Bar/ kitchen near the cooking line downstairs hand sink observed without soap. Provide and maintain
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.
Evidence of mouse droppings observed in multiple locations pizza station area under the food shelving behing the pizza oven Bar under the counter in the kitchen downstairs on the food prep table / clean to remove./ Provide a detailed licensed exterminator’s report to keila.depina@boston.gov.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Observed one dead mouse on the floor in the bar area clean to remove. Provide pest report upon re-inspection.
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.
PIC to post current Site Cleanliness License .PIC to post current Certificate of Inspection Provide a choke safe certificate on site.certified food managers certificate and 2025 Health Permit
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Nov 24, 2025 · Original Source
Inspection
Aug 29, 2024
Passed
2 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Tags for Mussels and Clams not stored with products and also not dated with last sold ensure for all shellstock tags
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Burgers and Salmon on menu not asterisked and no wording on menu regarding these items maybe raw or undercooked supply on all menu's
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, Aug 29, 2024 · Original Source
Inspection
Aug 16, 2024
Failed
2 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Tags for Mussels and Clams not stored with products and also not dated with last sold ensure for all shellstock tags
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Burgers and Salmon on menu not asterisked and no wording on menu regarding these items maybe raw or undercooked supply on all menu's
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.