Inspection
Aug 5, 2026
9 recorded violations
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed multiple food handlers without hair restraints handling or preparing foods; provide effective hair restraints for 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 issuesOfficial wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No written instructions on how to handle a vomit and diarrhea event could be presented during the inspection; 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.
More about cleaning or sanitizing problemsOfficial wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Observed non-food contact surfaces in the kitchen covered or lined in aluminum foil; remove the foil non-food contact surfaces should be cleanable durable nonporous.
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 problemsOfficial wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
There are several cold holding units missing internal thermometers; provide.
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 temperatureOfficial wording
Food Temperature Measuring Devices (Pf)
Inspector’s notes
No food temperature measuring device could be presented during the inspection; provide a thin-stemmed food measuring device capable of measuring cold and hot foods.
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 temperatureOfficial wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Observed excessive grease and soils buildup in the interior of the deep fat fryer cabinet and on the floors underneath the deep fat fryer; clean and sanitize of grease and soils
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 problemsOfficial wording
Backflow Prevention (P)
Inspector’s notes
At the dedicated food prep sink as shown by the person in charge I observed a direct connection to the waste water system; have a licensed plumber pull proper permits and install an air gap at the prep sink in order to have an indirect connection to the waste water system.
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.
More about water, plumbing, or sewage problemsOfficial wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
The person in charge states that one of the deep fat fryers at the cook line has not been operational for a few years; remove any non-functional equipment from the premise.
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 issuesOfficial wording
Conformance with Approved Procedures (P)
Inspector’s notes
Observed lab pH rice test letter from 2025 and Parasite Destruction Letters from 2025; provide updated lab pH rice test of acidified rice and parasite destruction letters from your seafood providers.
In plain English
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 5, 2026 · Original Source