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Eating & Drinking · Boston, MA

Mida

186 Brookline Av

Last inspected Dec 22, 2025 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

10 inspections

Inspection

Dec 22, 2025

Failed (extension granted)

5 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Food handler observed without hair restraint. Provide hats or hairnets for all food handlers.

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.

More about employee hygiene or health policy issues
majorCode 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Beef broth covered in refrigerator at 68F. Cool foods completely to 41F prior to covering.

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.

More about food kept at an unsafe temperature
minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Faucet at 3 compartment sink leaks. Repair as needed.

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.

More about building upkeep issues
majorCode 590.006/6-301.11-PFHandwashing

Official wording

Handwashing Cleanser Availability (Pf)

Inspector’s notes

Second hand sink in prep area without soap. Ensure all hand sinks have soap and twoels at all times.

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.

More about handwashing problems
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood sticker expired. PIC stated cleaning scheduled for 12/22. Send hood sticker after cleaning

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.

More about cleaning or sanitizing problems

Official record from Boston Inspectional Services Department, Dec 22, 2025 · Original Source

Inspection

Dec 15, 2025

Failed

5 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Food handler observed without hair restraint. Provide hats or hairnets for all food handlers.

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.

More about employee hygiene or health policy issues
majorCode 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Beef broth covered in refrigerator at 68F. Cool foods completely to 41F prior to covering.

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.

More about food kept at an unsafe temperature
minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Faucet at 3 compartment sink leaks. Repair as needed.

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.

More about building upkeep issues
majorCode 590.006/6-301.11-PFHandwashing

Official wording

Handwashing Cleanser Availability (Pf)

Inspector’s notes

Second hand sink in prep area without soap. Ensure all hand sinks have soap and twoels at all times.

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.

More about handwashing problems
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood sticker expired. PIC stated cleaning scheduled for 12/22.

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.

More about cleaning or sanitizing problems

Official record from Boston Inspectional Services Department, Dec 15, 2025 · Original Source

Inspection

May 9, 2025

Report filed

6 recorded violations

criticalCode 590.003/3-302.11-POther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Raw chicken at cookline stored above mussels and fish. Corrected on site. Store raw chicken below raw seafood.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
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

Chickpea meat sauce and cooked mushrooms at 60F at cookline. Removed to walk-in refrigerator. Food out for 1 hour. Ensure cold foods stay cold throughout service time.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
majorCode 590.004/4-302.14-PFCleaning and sanitizing

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

No chlorine test strips for teting dish machines. Provide test strips.

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.

More about cleaning or sanitizing problems
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Interiors of cookline refrigeration drawers with spills and soils. Moisture and soils under bar. Clean and maintain.

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.

More about cleaning or sanitizing problems
minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Leaking pipe at warewsahing area. Repair to prevent pooling water.

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.

More about building upkeep issues
minorCode 590.006/6-202.14-COther

Official wording

Toilet Rooms Enclosed (C)

Inspector’s notes

Bathroom doors are not self-closing. Provide self-closing doors to bathrooms. Work order has been placed

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, May 9, 2025 · Original Source

Inspection

May 2, 2025

Failed

6 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

Chickpea meat sauce and cooked mushrooms at 60F at cookline. Removed to walk-in refrigerator. Food out for 1 hour. Ensure cold foods stay cold throughout service time.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
criticalCode 590.003/3-302.11-POther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Raw chicken at cookline stored above mussels and fish. Corrected on site. Store raw chicken below raw seafood.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
majorCode 590.004/4-302.14-PFCleaning and sanitizing

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

No chlorine test strips for teting dish machines. Provide test strips.

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.

More about cleaning or sanitizing problems
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Interiors of cookline refrigeration drawers with spills and soils. Moisture and soils under bar. Clean and maintain.

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.

More about cleaning or sanitizing problems
minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Leaking pipe at warewsahing area. Repair to prevent pooling water.

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.

More about building upkeep issues
minorCode 590.006/6-202.14-COther

Official wording

Toilet Rooms Enclosed (C)

Inspector’s notes

Bathroom doors are not self-closing. Provide self-closing doors to bathrooms.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, May 2, 2025 · Original Source

Inspection

Oct 17, 2024

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Oct 17, 2024 · Original Source

Inspection

Aug 28, 2024

Report filed

6 recorded violations

majorCode 590.003/3-203.12-PFFacility maintenance

Official wording

Shell stock Maintaining Identification (Pf)

Inspector’s notes

Oysters in walkin cooler no tag with product. Provide. Tags on file. Maintain with the product until sold out. Shellstock tag file is in disarray. Organize in chronological order record date of last sold on 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.

More about building upkeep issues
criticalCode 590.003/3-302.11-POther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Raw steak above ready to eat items in reach in cooler. Corrected on site.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
majorCode 590.003/3-603.11-PFFood temperature

Official wording

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s notes

Reminder (*) missing on menu for oysters. Provide. Font size too small on disclosure statement Provide 11 or above.

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.

More about food kept at an unsafe temperature
minorCode 590.004/4-501.11-CEquipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Ice cream machine with damaged and bent side panels. Repair/replace.

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.

More about equipment or utensil issues
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

What appears to be mice droppings under ice cream machine and on floor next to water heater. Clean and sanitize all affected areas. Provide updated IPM pest control report upon reinspection.

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.

More about signs of rodents or insects
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

No allergen statement on menu. Provide. Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Boston Inspectional Services Department, Aug 28, 2024 · Original Source

Inspection

Aug 16, 2024

Failed

6 recorded violations

majorCode 590.003/3-203.12-PFFacility maintenance

Official wording

Shell stock Maintaining Identification (Pf)

Inspector’s notes

Oysters in walkin cooler no tag with product. Provide. Tags on file. Maintain with the product until sold out. Shellstock tag file is in disarray. Organize in chronological order record date of last sold on 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.

More about building upkeep issues
criticalCode 590.003/3-302.11-POther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Raw steak above ready to eat items in reach in cooler. Corrected on site.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
majorCode 590.003/3-603.11-PFFood temperature

Official wording

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s notes

Reminder (*) missing on menu for oysters. Provide. Font size too small on disclosure statement Provide 11 or above.

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.

More about food kept at an unsafe temperature
minorCode 590.004/4-501.11-CEquipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Ice cream machine with damaged and bent side panels. Repair/replace.

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.

More about equipment or utensil issues
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

What appears to be mice droppings under ice cream machine and on floor next to water heater. Clean and sanitize all affected areas. Provide updated IPM pest control report upon reinspection.

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.

More about signs of rodents or insects
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

No allergen statement on menu. Provide. Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Boston Inspectional Services Department, Aug 16, 2024 · Original Source

Inspection

Jun 28, 2024

Passed

3 recorded violations

majorCode 590.004/4-301.11-PFFood temperature

Official wording

Cooling Heating and Holding Capacities-Equipment (Pf)

Inspector’s notes

Refrigeration unit at the cookline with an internal temperature of 60F All products were removed at the time of the inspection Make repairs to ensure the unit holds a temperature 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.

More about food kept at an unsafe temperature
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

Products in drawer refrigeration unit located on the cookline at 50F Unit has a internal temperature of 60F All products were plced in the unit less than 1 hour prior to the inspection per the PIC- All products were removed and placed in the walkin that was at 38F

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.

More about food kept at an unsafe temperature
criticalCode 590.003(C)/3-301.11-PHandwashing

Official wording

Preventing Contamination from Hands (P)

Inspector’s notes

Observed an employee handling and cutting fruits for garnish with bare hands- Reviewed and corrected

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.

More about handwashing problems

Official record from Boston Inspectional Services Department, Jun 28, 2024 · Original Source

Inspection

Jun 20, 2024

Failed

3 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

Products in drawer refrigeration unit located on the cookline at 50F Unit has a internal temperature of 60F All products were plced in the unit less than 1 hour prior to the inspection per the PIC- All products were removed and placed in the walkin that was at 38F

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.

More about food kept at an unsafe temperature
criticalCode 590.003(C)/3-301.11-PHandwashing

Official wording

Preventing Contamination from Hands (P)

Inspector’s notes

Observed an employee handling and cutting fruits for garnish with bare hands- Reviewed and corrected

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.

More about handwashing problems
majorCode 590.004/4-301.11-PFFood temperature

Official wording

Cooling Heating and Holding Capacities-Equipment (Pf)

Inspector’s notes

Refrigeration unit at the cookline with an internal temperature of 60F All products were removed at the time of the inspection Make repairs to ensure the unit holds a temperature 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.

More about food kept at an unsafe temperature

Official record from Boston Inspectional Services Department, Jun 20, 2024 · Original Source

Inspection

Oct 6, 2023

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Oct 6, 2023 · Original Source

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