Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
8 inspections
Inspection
Apr 24, 2026
Passed
2 recorded violations
criticalCode 590.003/3-306.11-PContamination
Official wording
Food Display-Preventing Contamination by Consumers (P)
Inspector’s notes
Establishment has a buffet in the dining room that is missing a food guard. Also observed food items (sauces in stainless steal containers stored over ice) tomatoes onions being stored on a table left of the buffet with no protection. Provide protection. 04/04/2026 PIC has placed an order for a food guard for the buffet unit.will be install next week by thursday
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Observed one prep sink with air gap. This sink is connected to a 2 bay sink which is labeled as prep sink. Contact licensed plumber pull proper permit at 1010 Mass Ave. Plumbing inspector must approve before health can approve this report. Photo taken. 04/04/2026 no air gap observed on the two- bay prep sink.Provide. Use a colander until properly plumbed/ Failed with extentsion per ISD managemnt ( 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, Apr 24, 2026 · Original Source
Inspection
Apr 4, 2026
Failed (extension granted)
17 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No vomit & diarrhea kit onsite. Provide- List of supplies and procedures will be sent over with this report.
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.
Food Display-Preventing Contamination by Consumers (P)
Inspector’s notes
Establishment has a buffet in the dining room that is missing a food guard. Also observed food items (sauces in stainless steal containers stored over ice) tomatoes onions being stored on a table left of the buffet with no protection. Provide protection. 04/04/2026 PIC has placed an order for a food guard for the buffet unit.will be install next week by thursday
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed food items sauces- 49F vegetables 58F not being properly stored. Cut vegetables in a bowl on the table and sauces being stored in a stainless steal container over ice. Discontinue until cold holding unit is provided and food items at held at 41F or below.
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Establishment has a buffet table in the dining area. Chicken- 95F Rice 111F. PIC removed both food items and sent it back to the kitchen to reheat. Chicken- 172F Rice- 182F. Ensure staff is taking temperatures of the food- 135F or above. The rest of the food was compliant. Spoke to the PIC about the temperature knobs underneath the unit. Ensure that the knob set at the correct temperature and the staff is trained on this unit.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
No consumer advisory on the menu. Provide consumer advisory and allergen verbiage.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Ran the low temp dishmachine and tested the sanitizer. No sanitizer running through the machine. At the time of the inspection I educated the PIC on how to prime the machine. After priming the sanitizer the test strips 100ppm. Ensure staff is trained properly on this machine. 120 Wash/120 Rinse and testing the machine with the test strips to ensure proper PH levels.
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.
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
Observed soiled kitchen equipment. Exterior and interior of the flip top shelving over the flip top stove prep table top and bottom the top of the coffin freezer. Clean and sanitize ALL kitchen equipment to remove soil and debris. Observed soiled hand sinks throughout the kitchen. Clean and 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.
Observed 3 water leaks under the 3 bay sink. Contact licensed plumber to repair water leak under 3 bay sink. Provide invoice from licensed plumber.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Observed one prep sink with air gap. This sink is connected to a 2 bay sink which is labeled as prep sink. Contact licensed plumber pull proper permit at 1010 Mass Ave. Plumbing inspector must approve before health can approve this report. Photo taken. 04/04/2026 no air gap observed on the two- bay prep sink.Provide. Use a colander until properly plumbed/ Failed with extentsion per ISD managemnt ( 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soiled floors throughout the kitchen. Clean under ice machine in dry storage area mop closet under stove and all cooking equipment. Equipment needs to be removed from the wall and floor need to be degreased and cleaned throughout the kitchen. Observed soiled walls behind the 3 bay sink dishmachine and HEAVY GREASE build up behind cooking equipment. Clean to remove all soil and grease build up. Remove all boxes being stored on the ground. Properly store items 6 inches off floor. Observed soil and debris on top of the dishmachine. 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.
No hand soap in the womens bathroom and at the hand sink next to the ice machine. Provide soap.
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.
Observed rat dropping inside the closet to the left of the front door. Observed chewed door. Photo taken. The PIC was able to provide Dec 2025 pest report. He stated this was the last service. Please consult with a licensed pest control/extermination company and obtain a detailed report confirming that there are no pest captures no signs of activity and no sanitation concerns. All identified or potential entry points and structural voids must be properly treated and sealed prior to the next inspection. Pest control service frequency should be increased as needed until the issue has been fully resolved and verified. Please email over pest reports to the email provided.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed worn grout lines under the prep sink. Regrout to prevent water and food debris from accumulating and stagnating.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired OCT 2025. Photo Taken. Contact hood company to clean and update 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
Observed soiled toliet and hand sink in the womens bath room. Clean and sanitize Observed both ceiling vent covers with debris inside. Clean to remove.
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, Apr 4, 2026 · Original Source
Inspection
Apr 2, 2026
Voluntarily closed
17 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No vomit & diarrhea kit onsite. Provide- List of supplies and procedures will be sent over with this report.
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.
Food Display-Preventing Contamination by Consumers (P)
Inspector’s notes
Establishment has a buffet in the dining room that is missing a food guard. Also observed food items (sauces in stainless steal containers stored over ice) tomatoes onions being stored on a table left of the buffet with no protection. Provide protection.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed food items sauces- 49F vegetables 58F not being properly stored. Cut vegetables in a bowl on the table and sauces being stored in a stainless steal container over ice. Discontinue until cold holding unit is provided and food items at held at 41F or below.
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Establishment has a buffet table in the dining area. Chicken- 95F Rice 111F. PIC removed both food items and sent it back to the kitchen to reheat. Chicken- 172F Rice- 182F. Ensure staff is taking temperatures of the food- 135F or above. The rest of the food was compliant. Spoke to the PIC about the temperature knobs underneath the unit. Ensure that the knob set at the correct temperature and the staff is trained on this unit.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
No consumer advisory on the menu. Provide consumer advisory and allergen verbiage.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Ran the low temp dishmachine and tested the sanitizer. No sanitizer running through the machine. At the time of the inspection I educated the PIC on how to prime the machine. After priming the sanitizer the test strips 100ppm. Ensure staff is trained properly on this machine. 120 Wash/120 Rinse and testing the machine with the test strips to ensure proper PH levels.
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.
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
Observed soiled kitchen equipment. Exterior and interior of the flip top shelving over the flip top stove prep table top and bottom the top of the coffin freezer. Clean and sanitize ALL kitchen equipment to remove soil and debris. Observed soiled hand sinks throughout the kitchen. Clean and 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.
Observed 3 water leaks under the 3 bay sink. Contact licensed plumber to repair water leak under 3 bay sink. Provide invoice from licensed plumber.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Observed one prep sink with air gap. This sink is connected to a 2 bay sink which is labeled as prep sink. Contact licensed plumber pull proper permit at 1010 Mass Ave. Plumbing inspector must approve before health can approve this report. Photo taken.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soiled floors throughout the kitchen. Clean under ice machine in dry storage area mop closet under stove and all cooking equipment. Equipment needs to be removed from the wall and floor need to be degreased and cleaned throughout the kitchen. Observed soiled walls behind the 3 bay sink dishmachine and HEAVY GREASE build up behind cooking equipment. Clean to remove all soil and grease build up. Remove all boxes being stored on the ground. Properly store items 6 inches off floor. Observed soil and debris on top of the dishmachine. 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.
No hand soap in the womens bathroom and at the hand sink next to the ice machine. Provide soap.
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.
Observed rat dropping inside the closet to the left of the front door. Observed chewed door. Photo taken. The PIC was able to provide Dec 2025 pest report. He stated this was the last service. Please consult with a licensed pest control/extermination company and obtain a detailed report confirming that there are no pest captures no signs of activity and no sanitation concerns. All identified or potential entry points and structural voids must be properly treated and sealed prior to the next inspection. Pest control service frequency should be increased as needed until the issue has been fully resolved and verified. Please email over pest reports to the email provided.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed worn grout lines under the prep sink. Regrout to prevent water and food debris from accumulating and stagnating.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired OCT 2025. Photo Taken. Contact hood company to clean and update 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
Observed soiled toliet and hand sink in the womens bath room. Clean and sanitize Observed both ceiling vent covers with debris inside. Clean to remove.
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, Apr 2, 2026 · Original Source
Inspection
Nov 26, 2025
Passed
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Pest report dated 11.13.25 from Clancy Bros. Pest control states " 0704 is the lockbox code. Monthly IPM service for general pest management services. Monthly service for general pest management services. Inspected all rtu bait stations for rodent activity found minor activity in the kitchen area replaced bait as needed for continued rodent control. Also placed cockroach bait gel in all conducive areas for the control of cockroaches. Placed a few monitoring stations in the storage area. Sanitation is a problem need to be cleaned better in the kitchen area. Also inspected exterior stations for rodent activity found minimal activity on all 3 evos replaced bait as needed for continued rodent control." Address all open conditions listed on report. Cleaning concerns in kitchen appear to have been addressed. Provide updated pest report upon re inspection. Business does not use nieghboring basement storage space.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Numerous prepared foods in flip top holding at 60F. All product in unit was voluntarily discarded.
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 containers of food in walk in cooler not 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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Flip top unit at cookline holding at 60F. Make all necessary repairs. Alternative means of refrigeration in walk in cooler and additional reach in units holding at 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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Low temp dish machine not registering chlorine sanitizer when tested sanitizer found empty. Corrected on site. All wares washed in unit re washed to be sanitized.
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.
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 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
Waste oil receptacle with soils. Clean to remove or contact company for replacement container. Clean areas around container.
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.
Pest report dated 11.13.25 from Clancy Bros. Pest control states " 0704 is the lockbox code. Monthly IPM service for general pest management services. Monthly service for general pest management services. Inspected all rtu bait stations for rodent activity found minor activity in the kitchen area replaced bait as needed for continued rodent control. Also placed cockroach bait gel in all conducive areas for the control of cockroaches. Placed a few monitoring stations in the storage area. Sanitation is a problem need to be cleaned better in the kitchen area. Also inspected exterior stations for rodent activity found minimal activity on all 3 evos replaced bait as needed for continued rodent control." Address all open conditions listed on report. Cleaning concerns in kitchen appear to have been addressed. Provide updated pest report upon re inspection. Business does not use nieghboring basement storage space.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Numerous prepared foods in flip top holding at 60F. All product in unit was voluntarily discarded.
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 containers of food in walk in cooler not 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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Flip top unit at cookline holding at 60F. Make all necessary repairs. Alternative means of refrigeration in walk in cooler and additional reach in units holding at 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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Low temp dish machine not registering chlorine sanitizer when tested sanitizer found empty. Corrected on site. All wares washed in unit re washed to be sanitized.
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.
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 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
Waste oil receptacle with soils. Clean to remove or contact company for replacement container. Clean areas around container.
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.
Dumpster area with what appears to be rodent droppings around dumpsters. Clean and sanitize. Provide updated IPM pest control report upon re inspection. Recent pest report provided upon inspection dated 10/20/25 states "rodent urine" odor in storage area. Address.
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, Nov 12, 2025 · Original Source
Inspection
Sep 23, 2025
Passed
3 recorded violations
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Food prep sink in kitchen does not have an indirect to waste drain with no space in drain pipe. Consult plumber to intall. Ensure all proper permits pulled with ISD plumbing division.
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, Sep 23, 2025 · Original Source
Inspection
Sep 22, 2025
Failed
3 recorded violations
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Food prep sink in kitchen does not have an indirect to waste drain with no space in drain pipe. Consult plumber to intall. Ensure all proper permits pulled with ISD plumbing division.
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.