ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
14 inspections
Inspection
Aug 21, 2026
Passed
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Latest IPM report indicates that also the pest activity is lowered there is still some pest activity. Follow up to rectify all issues pointed out in IPM report until no activity is present in the establishment
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Boston Inspectional Services Department, Aug 21, 2026 · Original Source
Inspection
Jul 31, 2026
Failed (extension granted)
6 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Several wiping cloths not store in sanitizer solution wet on counters. Store properly in anitizer solution.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Large amount of prepared food items without date-markinng inside the walk-in unit and other refrigerating units. 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.
Handsink at prep area with hot water faucet not providing hot water (70F). Repair to mantain 110F or above.
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.
No soap at handsink at the cofee station. Provide.
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.
Latest IPM report indicates that also the pest activity is lowered there is still some pest activity. Follow up to rectify all issues pointed out in IPM report until no activity is present in the establishment
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Floor at dry storage area soiled. Floor under and around cooking line soiled.---- Clean properly all.
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, Jul 31, 2026 · Original Source
Inspection
Jul 24, 2026
Failed
6 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Several wiping cloths not store in sanitizer solution wet on counters. Store properly in anitizer solution.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Large amount of prepared food items without date-markinng inside the walk-in unit and other refrigerating units. 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.
Handsink at prep area with hot water faucet not providing hot water (70F). Repair to mantain 110F or above.
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.
No soap at handsink at the cofee station. Provide.
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.
Latest IPM report indicates roaches activity on site. Large amount of fruit-like flies at the dry storeage area. - Provide a current IPM report by a licensed pest control company. Ensure that no pest activity remains on site.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Floor at dry storage area soiled. Floor under and around cooking line soiled.---- Clean properly all.
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, Jul 24, 2026 · Original Source
Inspection
Dec 29, 2025
Passed
8 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
The designated person in charge was unable to answer questions about food safety illness policy or sanitization and was not able to take active managerial control at the restaurant during the inspection where the health inspector needed to instruct staff and management on corrective actions that should be taken of the observations of code violations; provide a designated person in charge that is knowelgable about food safety illness policy sanitization and that can take active managerial control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed pork inside a perforated bowl in the food prep sink placed under cool running water but the water is not able to pool to properly and safely thaw foods; the pork was 30-32F and an employee retrieved an unperforated bowl to propely thaw the product under cool running water. Thaw foods using approved methods.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Uncooked shell eggs 61F left out since the morning per the person in charge cut peapod stems 51F and other cut vegetables 51F left out of active refrigeration; also observed two trash cans full of pickled vegetables at 54F; keep TCS at 41F or below. The person in charge voluntarily discarded the shell eggs and the two trash cans of pickled vegetables and placed the vegetable greens in the walkin refrigerator.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
In multiple cold holding units throughout kitchen observed cut ready to eat vegetables that per the employees had been prepared the day before or older without date marking; provide date labeling for ready to eat or TCS 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.
The establishment was unable to produce a food thermometer; provide a thin stemmed food thermometer.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
The floors underneath the cookline and the baffles above the cookline are heavily encrusted in grease and food soils the underside of the ice machine cover and the front of the ice machine are heavily soild; clean and sanitize of 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.
Observed large containers of cabbage left at ambient temperature 54F that the person in charge indicated is containers of pickled cabbage and vegetables. The person in charges states the restaurant pickles the vegetables in house and there is no HACCP plan in place.
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, Dec 29, 2025 · Original Source
Inspection
Dec 23, 2025
Failed
8 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
The designated person in charge was unable to answer questions about food safety illness policy or sanitization and was not able to take active managerial control at the restaurant during the inspection where the health inspector needed to instruct staff and management on corrective actions that should be taken of the observations of code violations; provide a designated person in charge that is knowelgable about food safety illness policy sanitization and that can take active managerial control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed pork inside a perforated bowl in the food prep sink placed under cool running water but the water is not able to pool to properly and safely thaw foods; the pork was 30-32F and an employee retrieved an unperforated bowl to propely thaw the product under cool running water. Thaw foods using approved methods.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Uncooked shell eggs 61F left out since the morning per the person in charge cut peapod stems 51F and other cut vegetables 51F left out of active refrigeration; also observed two trash cans full of pickled vegetables at 54F; keep TCS at 41F or below. The person in charge voluntarily discarded the shell eggs and the two trash cans of pickled vegetables and placed the vegetable greens in the walkin refrigerator.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
In multiple cold holding units throughout kitchen observed cut ready to eat vegetables that per the employees had been prepared the day before or older without date marking; provide date labeling for ready to eat or TCS 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.
The establishment was unable to produce a food thermometer; provide a thin stemmed food thermometer.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
The floors underneath the cookline and the baffles above the cookline are heavily encrusted in grease and food soils the underside of the ice machine cover and the front of the ice machine are heavily soild; clean and sanitize of 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.
Observed large containers of cabbage left at ambient temperature 54F that the person in charge indicated is containers of pickled cabbage and vegetables. The person in charges states the restaurant pickles the vegetables in house and there is no HACCP plan in place.
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, Dec 23, 2025 · Original Source
Inspection
May 16, 2025
Passed
1 recorded violation
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 current.
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.
Approximately 50 gallons of pickled cabbage out at room temperature 74F. Product voluntarily denatured and discarded into the outside dumpster.
In plain English
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous containers of cut vegetables and prepared foods not dated or labeled. 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.
Food employee observed handling cooked beef tounge with bare hands. Discontinue. product discarded instructed employee to wash hands and don new gloves.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean floors under cookline equipment of visible 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.
Numerous small flies evident in the dining room. Decorative fountain may be contributing to the issue. Provide updated IPM pest control report upon reinspection. Consult your pest control company on best way to treat.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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 current.
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.
Approximately 50 gallons of pickled cabbage out at room temperature 74F. Product voluntarily denatured and discarded into the outside dumpster.
In plain English
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous containers of cut vegetables and prepared foods not dated or labeled. 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.
Food employee observed handling cooked beef tounge with bare hands. Discontinue. product discarded instructed employee to wash hands and don new gloves.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean floors under cookline equipment of visible 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.
Numerous small flies evident in the dining room. Decorative fountain may be contributing to the issue. Provide updated IPM pest control report upon reinspection. Consult your pest control company on best way to treat.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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 current.
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, Apr 23, 2025 · Original Source
Inspection
Nov 8, 2024
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker is expired. Hood found with dripping grease. Clean to remove. Provide current hood sticker.
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, Nov 8, 2024 · Original Source
Inspection
Oct 4, 2024
Failed (extension granted)
14 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
No handwashing observed. Retrain staff.
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.
Priority violations cited. Provide active managerial control. No allergen statement on online menu. Provide. Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed food employee drag bags of raw chicken that was dripping over containers of ready to eat cooked beef. Retrain staff. All foods cooked to 165F. Surfaces sanitized. Raw meats stored above ready to eat foods in walkin cooler. Discontinue. REPEAT.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous containers of cut vegetables and prepared cooked beef in refrigerators not date marked. 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.
Establishment was fermenting two large containers of cabbage at room temperature. Discontinue. 60lbs of fermented cabbage fermented voluntarily discarded and denatured on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Characteristics-Materials for Construction and Repair (P)
Inspector’s notes
Chopping machine used to chop dry hot peppers. Provide proof of NSF grade certified equipment or equivalent.
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Chopping machine with caked on food soils. wash/rinse/sanitize
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Water on floors under dish machine and refrigerators. Clean to remove. Determine source and repair. Floors under cookline equipment with grease and food soils. 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.
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.
Insect Control Devices Design and Installation (C)
Inspector’s notes
Bug zapper at bar. Provide proper self contained device by licensed pest control provider.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker is expired. Hood found with dripping grease. Clean to remove. Provide current hood sticker.
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 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Employee restroom with soils. Clean and disinfect.
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.
Official record from Boston Inspectional Services Department, Oct 4, 2024 · Original Source
Inspection
Oct 2, 2024
Failed
14 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
No handwashing observed. Retrain staff.
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.
Priority violations cited. Provide active managerial control. No allergen statement on online menu. Provide. Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed food employee drag bags of raw chicken that was dripping over containers of ready to eat cooked beef. Retrain staff. All foods cooked to 165F. Surfaces sanitized. Raw meats stored above ready to eat foods in walkin cooler. Discontinue. REPEAT.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous containers of cut vegetables and prepared cooked beef in refrigerators not date marked. 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.
Establishment was fermenting two large containers of cabbage at room temperature. Discontinue. 60lbs of fermented cabbage fermented voluntarily discarded and denatured on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Characteristics-Materials for Construction and Repair (P)
Inspector’s notes
Chopping machine used to chop dry hot peppers. Provide proof of NSF grade certified equipment or equivalent.
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Chopping machine with caked on food soils. wash/rinse/sanitize
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Water on floors under dish machine and refrigerators. Clean to remove. Determine source and repair. Floors under cookline equipment with grease and food soils. 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.
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.
Insect Control Devices Design and Installation (C)
Inspector’s notes
Bug zapper at bar. Provide proper self contained device by licensed pest control provider.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker is expired. Hood found with dripping grease. Clean to remove. Provide current hood sticker.
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 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Employee restroom with soils. Clean and disinfect.
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.
Official record from Boston Inspectional Services Department, Oct 2, 2024 · Original Source
Inspection
May 13, 2024
Passed
10 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed an employee blowing his nose in the kitchen with gloved hands. He went to return to food preparation without removing his gloves or washing his hands Reviewed and corrected
In plain English
An issue that does not fit the common categories. Check the official wording for details.
At the time of the inspection the manager/CFPM was not at the location There was no designated PIC at the time Employees were unable to answer food safety and sanitizing questions Designate a PIC and review procedures
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed leaking packages of raw pork stored on a table next to a box of raw vegetables Numerous raw products including raw in shell eggs packaged raw chicken and raw pork in bowls stored directly on top of cases of fresh vegetables in the walkin Reviewed with Manager and corrected
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Numerous packaged foods were stored directly on the floors of both the walkin refrigerator and freezer- Store properly
In plain English
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.
Observed numerous products in various stages of thawing in the kitchen Per a conversation with the employees it was verified that the products were defrosting Reviewed proper procedures with the employees and the products were placed in refrigeration
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.
Handle of handwashing sink at the warewashing area is broken- Repair
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, May 13, 2024 · Original Source
Inspection
May 6, 2024
Failed
10 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed an employee blowing his nose in the kitchen with gloved hands. He went to return to food preparation without removing his gloves or washing his hands Reviewed and corrected
In plain English
An issue that does not fit the common categories. Check the official wording for details.
At the time of the inspection the manager/CFPM was not at the location There was no designated PIC at the time Employees were unable to answer food safety and sanitizing questions Designate a PIC and review procedures
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed leaking packages of raw pork stored on a table next to a box of raw vegetables Numerous raw products including raw in shell eggs packaged raw chicken and raw pork in bowls stored directly on top of cases of fresh vegetables in the walkin Reviewed with Manager and corrected
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Numerous packaged foods were stored directly on the floors of both the walkin refrigerator and freezer- Store properly
In plain English
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.
Observed numerous products in various stages of thawing in the kitchen Per a conversation with the employees it was verified that the products were defrosting Reviewed proper procedures with the employees and the products were placed in refrigeration
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.
Handle of handwashing sink at the warewashing area is broken- Repair
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.