Inspection
Aug 10, 2026
12 recorded violations
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Multiple food handlers observed without hair restraints handling and preparing food; 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 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
(A) Certified Food Protection Manager (C)
Inspector’s notes
No Allergen Awareness Certificate could be presented during the inspection; provide and post visible to public.
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.
More about paperwork, training, or posting issuesOfficial wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
In the second floor kitchen walk-in cooler observed raw chicken stored directly above raw ready to eat fish and whole muscle beef; store proteins according to their internal cooking temperature following proper storage hierarchy. This was corrected on site by an employee after the observation was pointed out by the health inspector.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed in-use utensils stored in 102F water in the second floor kitchen; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water.
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 issuesOfficial wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
In the second floor kitchen observed melon spheres and pickled peppers kept outside of refrigeration at 75F; the person in charge placed the foods into mechanical refigeration to cool to 41F. Keep TCS foods at or below 41F.
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
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
At the first floor bar observed per the employee cooked Jamaican beef patties that had been cooked at or around 4:00pm kept at ambient temperatures 70F. The person in charge voluntarily discarded the four beef patties. Hold hot TCS foods at or above 135F.
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
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
At the first floor bar the chemical warewashing machine tested 0ppm after multiple attemps and even after swapping in a new bottle of sanitizer; repair or replace the machine so that it produces sanitizer at required ppm. The second and third floor warewashing machines were observed working properly and staff were directed to use those machines only.
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.
More about chemicals stored or used unsafelyOfficial wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Observed the interiors of the deep fat fryer cabinets heavil soiled with grease along with the tile floor beneath it the floors walls and ceilings of the walk-in cooler in the basement have a build-up of a white mold-like substance the black drop plate inside the ice machine in the basement has a black mold-like buildup; clean and sanitize of soils and grease.
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
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
In the second floor kitchen observed an employee washing a spoon in a handwashing sink in the first floor bar area observed a handwashing sink basin filled with ice; handwashing sinks should only be used for hand washing retrain staff.
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 problemsOfficial wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
At the first floor bar two of the handwashing sinks had no soap and no hand drying devices; all handwashing sinks should be fully stocked at all times. The person in charge corrected on site after the observation by the health inspector.
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 problemsOfficial wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
In front of the first floor deep fat fryers there are damaged or missing floor tiles; 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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Aug 10, 2026 · Original Source