Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Inspection
Aug 5, 2026
Report filed
3 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Ensure all foods in the refrigerated walk-in unit as well as all other food storage locations are elevated off the floors a minimum of six inches during storage
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.
Discontinue the use of absorbant sponges to clean plates utensils pots and pans - the green scrubber side is o.k to use- just not attached to a sponge - remaining sponges on site are o.k to clean all your NON-FOOD CONTACT SURFACES [ Floors - Walls and Ceilings ]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-301.13-CWater, plumbing, and sewage
Official wording
Drain boards (C)
Inspector’s notes
Ensure the area where clean pots and pans are being stored to air dry is large enough to collect all clean pots and pans without being stavked on top of one another - enlarge the location as we discussed Label the basins of the three bay sink clearly [ WASH - RINSE - SANITIZE ]
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Aug 5, 2026 · Original Source
Inspection
Nov 25, 2025
Passed
9 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Observed no vomit kit with procedures on site. 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Provide complete consumer advisory to menu for all raw/undercooked items. Per PIC Beef dish will be served undercooked. Instructed PIC to submit menu for review
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.
Observed no internal thermometers for refrigerated units and no thermometers for food temperatures. Provide both types of thermometers and maintain 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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Observed no measuring device for high temp dish machine. Provide irreversible thermometer or alternative measuring device for high temp dish machine
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Observed high temp dish machine displaying rinse cycle @ 182F; internal temperature measure with inspector thermometer indicates 143F. Contact company for service to ensure hot water is reaching minimum temperature for sanitization
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.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Observed no air gap on food prep sink. Discussed with PIC to contact licensed plumber for repairs
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Observed no hand soap at handsinks. Discussed with PIC to maintain hand soap at all handsinks during operations.
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.
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, Nov 25, 2025 · Original Source
Inspection
Nov 20, 2025
Failed
9 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Observed no vomit kit with procedures on site. 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Provide complete consumer advisory to menu for all raw/undercooked items. Per PIC Beef dish will be served undercooked. Instructed PIC to submit menu for review
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.
Observed no internal thermometers for refrigerated units and no thermometers for food temperatures. Provide both types of thermometers and maintain 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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Observed no measuring device for high temp dish machine. Provide irreversible thermometer or alternative measuring device for high temp dish machine
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Observed high temp dish machine displaying rinse cycle @ 182F; internal temperature measure with inspector thermometer indicates 143F. Contact company for service to ensure hot water is reaching minimum temperature for sanitization
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.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Observed no air gap on food prep sink. Discussed with PIC to contact licensed plumber for repairs
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Observed no hand soap at handsinks. Discussed with PIC to maintain hand soap at all handsinks during operations.
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.
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.