Uncovered container of flour observed with debris inside. PIC discarded.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Chili in hot holding unit at 85F. PIC removed to reheat. Ensure product is properly reheated prior to being placed in hot holding unit. Hold hot foods at 135F or above.
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
Multiple foods without date marking in kitchen refrigeration unit. 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.
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
Ice machine in basement obsevred with soils inside the interior of the unit. 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Basement floor observed with sticky 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.
Uncovered container of flour observed with debris inside. PIC discarded.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Chili in hot holding unit at 85F. PIC removed to reheat. Ensure product is properly reheated prior to being placed in hot holding unit. Hold hot foods at 135F or above.
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
Multiple foods without date marking in kitchen refrigeration unit. 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.
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
Ice machine in basement obsevred with soils inside the interior of the unit. 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Basement floor observed with sticky 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.
Official record from Boston Inspectional Services Department, May 21, 2026 · Original Source
Inspection
Mar 11, 2026
Passed
1 recorded violation
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sinks without proper air gap for backflow prevention. Use a colander until properly plumbed./ Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected
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, Mar 11, 2026 · Original Source
Inspection
Jan 23, 2026
Failed (extension granted)
2 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
provide up to date certified food managers certificate/expired in 1/2025
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.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sinks without proper air gap for backflow prevention. Use a colander until properly plumbed./ Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected
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, Jan 23, 2026 · Original Source
Inspection
Dec 30, 2025
Failed (extension granted)
13 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employees observed prepping food in the kitchen without hair restraint. Provide proper hair restraint.
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 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
provide up to date certified food managers certificate/expired in 1/2025
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Chicken observed in a hotel pan on top of the grill at 99F degrees/ Products must be 135 degree or above / PIC Discarded Product. PIC to train staff on monitoring temperature
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
walk in and reach in units/properly date mark all ready to eat foods cheese that is not further cooked and heald for more than 24 hours
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
kitchen Floor observed with debris under and around all equipment clean to remove all debris . Soils were observed on the wall clean to prevent buildup hot line hood/clean interior of hood to remove grease build up
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of ice machine located in the basement observed soiled 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 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sinks without proper air gap for backflow prevention. Use a colander until properly plumbed./ Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
The handsink in the bar was observed with debris and itmes stored inside. Remove items and provide access to handsink. (There was a handsink in the kitchen that was accessible and stocked where the employee could wash their hands)
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
standing water was noted on the basement floor./ clean to remove .Observed clutter and unnessary items being stored in the basement. Clean and organize . Discard unused itmes and organize products so effective clean can be done. Observed in need of organizing and cleaning.Ensure all items are being stored 6 inches off the floor and away from the wall
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.
No soap observed at the bar hand sink. Provide and maintain all the time
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.
Mise dropping observed downstairs in the basement area under the stairs on the floor on top of paper towels roll/ clean to remove./ Provide a detailed licensed exterminator’s report to keila.depina@boston.gov
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, Dec 30, 2025 · Original Source
Inspection
Dec 22, 2025
Failed
13 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
provide up to date certified food managers certificate/expired in 1/2025
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employees observed prepping food in the kitchen without hair restraint. Provide proper hair restraint.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Chicken observed in a hotel pan on top of the grill at 99F degrees/ Products must be 135 degree or above / PIC Discarded Product. PIC to train staff on monitoring temperature
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
walk in and reach in units/properly date mark all ready to eat foods cheese that is not further cooked and heald for more than 24 hours
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
kitchen Floor observed with debris under and around all equipment clean to remove all debris . Soils were observed on the wall clean to prevent buildup hot line hood/clean interior of hood to remove grease build up
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of ice machine located in the basement observed soiled 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 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sinks without proper air gap for backflow prevention. Use a colander until properly plumbed./ Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
The handsink in the bar was observed with debris and itmes stored inside. Remove items and provide access to handsink. (There was a handsink in the kitchen that was accessible and stocked where the employee could wash their hands)
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
standing water was noted on the basement floor./ clean to remove .Observed clutter and unnessary items being stored in the basement. Clean and organize . Discard unused itmes and organize products so effective clean can be done. Observed in need of organizing and cleaning.Ensure all items are being stored 6 inches off the floor and away from the wall
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.
No soap observed at the bar hand sink. Provide and maintain all the time
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.
Mise dropping observed downstairs in the basement area under the stairs on the floor on top of paper towels roll/ clean to remove./ Provide a detailed licensed exterminator’s report to keila.depina@boston.gov
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, Dec 22, 2025 · Original Source
Inspection
Aug 20, 2025
Passed
4 recorded violations
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
Interior of ice machine in basement with mold-like build up 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Sump pump in basement not operating properly and pooling water in basement repair to operate properly. (Plumber onsite at time of inspection)
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 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Hood Vents with carbon build up and greease build up 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.
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 in May of 2025 have cleaned by licensed hood cleaning company with BFD.
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, Aug 20, 2025 · Original Source
Inspection
Aug 4, 2025
Failed
4 recorded violations
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
Interior of ice machine in basement with mold-like build up 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Sump pump in basement not operating properly and pooling water in basement repair to operate properly. (Plumber onsite at time of inspection)
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 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Hood Vents with carbon build up and greease build up 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.
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 in May of 2025 have cleaned by licensed hood cleaning company with BFD.
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, Aug 4, 2025 · Original Source
Inspection
Dec 2, 2024
Passed
5 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw whole shell eggs observed being stored above ready to eat foods. Discontinue and store all foods apppropriatley to ensure no cross contamination from raw eggs.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping clotsh observed being left out onc counter tops. Discontinue and provide a proper sanitizing 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.
Employee observed slicing ready to eat tomatoes without wearing gloves. Discontontinue and ensure there is no bare hadn contact with any ready to eat foods.
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.
Faucet to the hand sink continuosly runs. Address and make any necessary repairs. Spray arm at the single bay sink appears to be leaking. Address and make any necessary repairs.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Small portion of kitchen flooring appears to be sagging and with cracked tiles. Address and make any necesssary repairs to minimize any tripping hazards.
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, Dec 2, 2024 · Original Source
Inspection
Nov 20, 2024
Failed
5 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw whole shell eggs observed being stored above ready to eat foods. Discontinue and store all foods apppropriatley to ensure no cross contamination from raw eggs.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping clotsh observed being left out onc counter tops. Discontinue and provide a proper sanitizing 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.
Employee observed slicing ready to eat tomatoes without wearing gloves. Discontontinue and ensure there is no bare hadn contact with any ready to eat foods.
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.
Faucet to the hand sink continuosly runs. Address and make any necessary repairs. Spray arm at the single bay sink appears to be leaking. Address and make any necessary repairs.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Small portion of kitchen flooring appears to be sagging and with cracked tiles. Address and make any necesssary repairs to minimize any tripping hazards.
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.