SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
9 inspections
Inspection
Jul 29, 2026
Passed
1 recorded violation
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No Certified Food Protection Manager certificate could be presented during the inspection only a Food Handler certificate but the person in charge was knowlegable the food all stored in correct hierarchy TCS foods labeled sanitizer set up properly and the person in charge states they will be taking the Certified Food Protection Manager and Allergen Awareness tests this upcoming weekd; send proof of receipt of the certifications and provide at least one Certified Food Protection Manager and Allergen Awareness certified person for the establishment.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Boston Inspectional Services Department, Jul 29, 2026 · Original Source
Inspection
Jul 21, 2026
Failed
1 recorded violation
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No Certified Food Protection Manager certificate could be presented during the inspection only a Food Handler certificate but the person in charge was knowlegable the food all stored in correct hierarchy TCS foods labeled sanitizer set up properly and the person in charge states they will be taking the Certified Food Protection Manager and Allergen Awareness tests this upcoming weekd; send proof of receipt of the certifications and provide at least one Certified Food Protection Manager and Allergen Awareness certified person for the establishment.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Boston Inspectional Services Department, Jul 21, 2026 · Original Source
Inspection
Jan 16, 2026
Passed
2 recorded violations
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
The sink used for washing produce pointed out by the food employee has a direct connection to the sewage system. Have a licensed plumber pull proper permits and install an air gap at the sink.
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.
The light bulbs inside the oven hood are not functioning; repair or replace.
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.
Official record from Boston Inspectional Services Department, Jan 16, 2026 · Original Source
Inspection
Oct 27, 2025
Failed (extension granted)
10 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
There is a vomit and diarrhea cleanup kit but there are no written procedures; provide written procedures on how to handle a vomit and diarrhea event.
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.
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
During the inspection there was no person in charge assigned. The employee in the kitchen was unable to answer questions about food safety sanitization and employee illness. Location must have a designated person in charge who is knowlegable about food safety sanitization employee illness and can take active managerial control.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Servsafe Food Manager certification observed expired in 2023; provide up to date food protection manager certification and post in a conspicuous location.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
The interior metal surfaces of the microwave are rusted and are no longer cleanable; repair or replace.
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.
The only food thermometer in the establishment would not remain on and the screen could not be read when attempting to measure the temperature of foods; repair or replace the food thermometer.
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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
The interior of the ice machine has pink slime on the black drop plate; clean and sanitize to remove slime. The baffles of the oven hood have accumulated dust and the underside of the hood has accumulated dust; clean to remove.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
The sink used for washing produce pointed out by the food employee has a direct connection to the sewage system. Have a licensed plumber pull proper permits and install an air gap at the sink.
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.
The light bulbs inside the oven hood are not functioning; repair or replace.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
The tiles at the landing leading to the basement are missing or damaged and there is a hole in the base of the wall at the landing leading to the basement; repair or replace the tiles and the wall.
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.
Observed multiple spray bottles with liquids in them in the bar area and in the kitchen without labels; provide labels on spray bottles after chemicals have been transfered from their original containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Oct 27, 2025 · Original Source
Inspection
Oct 15, 2025
Failed
10 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
There is a vomit and diarrhea cleanup kit but there are no written procedures; provide written procedures on how to handle a vomit and diarrhea event.
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.
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
During the inspection there was no person in charge assigned. The employee in the kitchen was unable to answer questions about food safety sanitization and employee illness. Location must have a designated person in charge who is knowlegable about food safety sanitization employee illness and can take active managerial control.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Servsafe Food Manager certification observed expired in 2023; provide up to date food protection manager certification and post in a conspicuous location.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
The interior metal surfaces of the microwave are rusted and are no longer cleanable; repair or replace.
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.
The only food thermometer in the establishment would not remain on and the screen could not be read when attempting to measure the temperature of foods; repair or replace the food thermometer.
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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
The interior of the ice machine has pink slime on the black drop plate; clean and sanitize to remove slime. The baffles of the oven hood have accumulated dust and the underside of the hood has accumulated dust; clean to remove.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
The sink used for washing produce pointed out by the food employee has a direct connection to the sewage system. Have a licensed plumber pull proper permits and install an air gap at the sink.
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.
The light bulbs inside the oven hood are not functioning; repair or replace.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
The tiles at the landing leading to the basement are missing or damaged and there is a hole in the base of the wall at the landing leading to the basement; repair or replace the tiles and the wall.
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.
Observed multiple spray bottles with liquids in them in the bar area and in the kitchen without labels; provide labels on spray bottles after chemicals have been transfered from their original containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Oct 15, 2025 · Original Source
Inspection
Oct 9, 2024
Passed
9 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handler without hat. Provide hat or hairnet 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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloth not stored in sanitizing solution. Store wiping cloths in sanitizing solution between uses to prevent contamination.
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.
majorCode 590.004/4-204.117-PFCleaning and sanitizing
Official wording
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Inspector’s notes
PIC stated he is hand feeding detergent into dish machine. Connect automatic feeder for dish machine detergent
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible thermometer or thermal strips for testing dish machine rinse temperature. Provide either thermometer or strips.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test strips for quats sanitizer. Provide quats sanitizer test strips not pH 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.
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
Dish machine wash temperature at 125F. Calibrate as needed for wash temperature of 150F
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired. Provide cleaning date.
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.
Official record from Boston Inspectional Services Department, Oct 9, 2024 · Original Source
Inspection
Oct 2, 2024
Failed
9 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handler without hat. Provide hat or hairnet 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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloth not stored in sanitizing solution. Store wiping cloths in sanitizing solution between uses to prevent contamination.
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.
majorCode 590.004/4-204.117-PFCleaning and sanitizing
Official wording
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Inspector’s notes
PIC stated he is hand feeding detergent into dish machine. Connect automatic feeder for dish machine detergent
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible thermometer or thermal strips for testing dish machine rinse temperature. Provide either thermometer or strips.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test strips for quats sanitizer. Provide quats sanitizer test strips not pH 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.
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
Dish machine wash temperature at 125F. Calibrate as needed for wash temperature of 150F
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired. Provide cleaning date.
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.