Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temperature dishwasher with a rinse temperature of 170F- Machine was run several times Ecolab on site prior to the end of the inspection and corrected
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
Quats sanitizer from an automated dispenser reading 0ppm. Manually set up and calibrate dispenser prior to use to maintain sanitizer at 200-400ppm. Corrected during inspection and testing at 300ppm
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temperature dishwasher with a rinse temperature of 170F- Machine was run several times Ecolab on site prior to the end of the inspection and corrected
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
Quats sanitizer from an automated dispenser reading 0ppm. Manually set up and calibrate dispenser prior to use to maintain sanitizer at 200-400ppm. Corrected during inspection and testing at 300ppm
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.
Official record from Boston Inspectional Services Department, Aug 20, 2026 · Original Source
Inspection
Jul 1, 2026
Passed
9 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
During rush hour minimum handwashing observed while switching tasks. Discussed at the time of inspection. PIC to monitor hanwashing during rush hour to prevent cross contamination/ contamination by hand.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Final cooking temperature off halibut 127F-202F. Discussed at the time of inspection with PIC & chef the importance of cooking fish to an internal temperature of 145F to kill parasites.
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.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Bar handwashing sink observed blocked by strainer and mix cup kitchen handwashing sink observed with portioned cup stored inside. Discontinue & maintain accessible at all time to prevent contamination by hands (cos)
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.
Official record from Boston Inspectional Services Department, Jul 1, 2026 · Original Source
Inspection
Jun 23, 2026
Failed
9 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
During rush hour minimum handwashing observed while switching tasks. Discussed at the time of inspection. PIC to monitor hanwashing during rush hour to prevent cross contamination/ contamination by hand.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Final cooking temperature off halibut 127F-202F. Discussed at the time of inspection with PIC & chef the importance of cooking fish to an internal temperature of 145F to kill parasites.
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.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Bar handwashing sink observed blocked by strainer and mix cup kitchen handwashing sink observed with portioned cup stored inside. Discontinue & maintain accessible at all time to prevent contamination by hands (cos)
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.
Official record from Boston Inspectional Services Department, Jun 23, 2026 · Original Source
Inspection
Oct 24, 2025
Passed
1 recorded violation
minorCode 590.004/4-502.11-CFood temperature
Official wording
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
High temp dish machine rinse guage reading 160F.Repair Maintain rinse 180-194F or per manufactures instructions Wash temp 150F Disk reading 160F
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, Oct 24, 2025 · Original Source
Inspection
Oct 8, 2025
Failed
1 recorded violation
minorCode 590.004/4-502.11-CFood temperature
Official wording
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
High temp dish machine rinse guage reading 160F.Repair Maintain rinse 180-194F or per manufactures instructions Wash temp 150F Disk reading 160F
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, Oct 8, 2025 · Original Source
Inspection
Oct 29, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 29, 2024 · Original Source
Inspection
Oct 1, 2024
Report filed
2 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean the interiors of the bar reach in refrigeration units to remove soils & spills.
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 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the floors under/around the cook line & dish machine to remove soils & debris
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.