Eating & Drinking · Boston, MA
388 Centre St
Last inspected Jun 3, 2026 · View Map ↗ · Compare ↗
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Inspection
1 recorded violation
Food Storage Containers Identified with Common Name of Food (C)
Squeeze bottles filled with sauces/dressings have no labels. Provide.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jun 3, 2026 · Original Source
Inspection
4 recorded violations
Wiping Cloths Use Limitation (C)
PIC will need to set up a sanitizer bucket.
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked sausages between 122F to 130F. PIC will need to be sure all hot holding in above 135F at all times.
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 temperatureVentilation Hood Systems Filters (C)
PIC will need to clean the filters on the hoods. Both hood sticker good unil Jan 2026 and Oct 2025.
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 issuesCutting Surfaces (C)
PIC will need to clean the deep stains on the cutting board on the cooking line.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Aug 11, 2025 · Original Source
Inspection
4 recorded violations
Wiping Cloths Use Limitation (C)
PIC will need to set up a sanitizer bucket.
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked sausages between 122F to 130F. PIC will need to be sure all hot holding in above 135F at all times.
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 temperatureVentilation Hood Systems Filters (C)
PIC will need to clean the filters on the hoods. Both hood sticker good unil Jan 2026 and Oct 2025.
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 issuesCutting Surfaces (C)
PIC will need to clean the deep stains on the cutting board on the cooking line.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Aug 4, 2025 · Original Source
Inspection
3 recorded violations
(A)-(P) Person-In-Charge-Duties (Pf)
No manager on duty at this time or someone put in charge. At all times someone will need to be put in charge that can answer questions and provide any paperwork requested.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage Containers Identified with Common Name of Food (C)
PIC will need to provide labels for bulk food containers large and small in kitchen area.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingSurface Characteristics-Indoor Areas (C)
The floor in back room will need some repairs. Please have repaired or provide a work order when it will be done.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Apr 2, 2025 · Original Source
Inspection
3 recorded violations
(A)-(P) Person-In-Charge-Duties (Pf)
No manager on duty at this time or someone put in charge. At all times someone will need to be put in charge that can answer questions and provide any paperwork requested.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage Containers Identified with Common Name of Food (C)
PIC will need to provide labels for bulk food containers large and small in kitchen area.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingSurface Characteristics-Indoor Areas (C)
The floor in back room will need some repairs. Please have repaired or provide a work order when it will be done.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Mar 26, 2025 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
3 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
In walk in found raw chicken stored above cut tomatoes. PIC corrected and review with kitchen staff.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingMiscellaneous Sources of Contamination (C)
As discussed with PIC the smell at the front counter will need to be addressed. PIC stated that it comes from the basement area that they do not have access to. Please have someone check for leaking pipes pest issues and provide a report at re-inspection.
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.
More about food not protected from contaminationHandwashing Cleanser Availability (Pf)
Hand sink on cooking line did not have soap. PIC did correct at this time.
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 problemsOfficial record from Boston Inspectional Services Department, Jul 19, 2024 · Original Source
Inspection
3 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
In walk in found raw chicken stored above cut tomatoes. PIC corrected and review with kitchen staff.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingMiscellaneous Sources of Contamination (C)
As discussed with PIC the smell at the front counter will need to be addressed. PIC stated that it comes from the basement area that they do not have access to. Please have someone check for leaking pipes pest issues and provide a report at re-inspection.
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.
More about food not protected from contaminationHandwashing Cleanser Availability (Pf)
Hand sink on cooking line did not have soap. PIC did correct at this time.
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 problemsOfficial record from Boston Inspectional Services Department, Jul 12, 2024 · Original Source
Inspection
3 recorded violations
Food Storage Containers Identified with Common Name of Food (C)
PIC will need to be sure all bulk food containers have been labled to whats inside. Large (flour) container did not have one. Please checl all small and large containers.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Whole raw eggs stored at room temp (49F). Discontinue and store at or below 45F. Egg wash at room temperature 50F. Must be stored at 41F or below. Cooked sausages in metal container at 59F next to grill. Discontinue and store 41F or below or fully cook and store at 135F or higher.
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 temperatureNo wording provided in the official record.
At this time 2024 Health permit has not been paid for yet. Please address this today with Health Division at 1010 Mass Ave. You can email ISDHealth@Boston.Gov with any questions.
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Feb 7, 2024 · Original Source
Inspection
3 recorded violations
Food Storage Containers Identified with Common Name of Food (C)
PIC will need to be sure all bulk food containers have been labled to whats inside. Large (flour) container did not have one. Please checl all small and large containers.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Whole raw eggs stored at room temp (49F). Discontinue and store at or below 45F. Egg wash at room temperature 50F. Must be stored at 41F or below. Cooked sausages in metal container at 59F next to grill. Discontinue and store 41F or below or fully cook and store at 135F or higher.
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 temperatureNo wording provided in the official record.
At this time 2024 Health permit has not been paid for yet. Please address this today with Health Division at 1010 Mass Ave. You can email ISDHealth@Boston.Gov with any questions.
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Jan 31, 2024 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
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