Eating & Drinking w/ Take Out · Boston, MA
130 Newmarket Sq
Last inspected Jun 15, 2026 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
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Inspection
1 recorded violation
(A)-(P) Person-In-Charge-Duties (Pf)
PIC is having an issue with his Tax I.D. #
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jun 15, 2026 · Original Source
Inspection
1 recorded violation
(A)-(P) Person-In-Charge-Duties (Pf)
PIC is having an issue with his Tax I.D. #
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Feb 19, 2026 · Original Source
Inspection
1 recorded violation
(A)-(P) Person-In-Charge-Duties (Pf)
PIC is having an issue with his Tax I.D. #
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Feb 12, 2026 · Original Source
Inspection
2 recorded violations
Ventilation Hood Systems Filters (C)
Clean vents in the hood system to remove all visible grease and geime
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 issuesGrease Trap(C)
Clean to remove all visible grime and rust around the greasetrap where needed
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Feb 4, 2026 · Original Source
Inspection
7 recorded violations
(A) Certified Food Protection Manager (C)
Ensure current food safety certificate is on site and posted in a conspicuous location
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 issuesFood Storage-Preventing Contamination from the Premises (C)
Ensure all foods are elevated off the foors [ a minimum of six [6] inches during periods of storage including dry goods and refrigerated / frozen foods
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.
More about food not protected from contaminationVentilation Hood Systems Filters (C)
Ensure all areas of the hood are visibly clean - hood sticker ios currently expired - PIC stated he has scheduled an appointent for this upcoming Saturday 1/31/26
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 issuesNonfood Contact Surfaces (C)
Clean inside and outside of all refrigeration / freezer units - exterior of all bulk food storage bins from visible soils
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 problemsGrease Trap(C)
Clean to remove all visible grime and rust around the greasetrap where needed
An issue that does not fit the common categories. Check the official wording for details.
More about other findingSurface Characteristics-Indoor Areas (C)
Clean floors and walls where needed from all visible food spills stains and soils
An issue that does not fit the common categories. Check the official wording for details.
More about other findingDrying Mops (C)
Keep elevated off the floors after use
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jan 28, 2026 · Original Source
Inspection
5 recorded violations
(A) Certified Food Protection Manager (C)
Ensure current food safety certificate is on site and posted in a conspicuous location
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 issuesFood Storage-Preventing Contamination from the Premises (C)
Ensure all foods are elevated off the foors [ a minimum of six [6] inches during periods of storage including dry goods and refrigerated / frozen foods
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.
More about food not protected from contaminationNonfood Contact Surfaces (C)
Clean inside and outside of all refrigeration / freezer units - exterior of all bulk food storage bins from visible soils
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 problemsSurface Characteristics-Indoor Areas (C)
Clean floors and walls where needed from all visible food spills stains and soils
An issue that does not fit the common categories. Check the official wording for details.
More about other findingDrying Mops (C)
Keep elevated off the floors after use
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jan 20, 2026 · Original Source
Inspection
7 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Observed raw ground beef and raw ground chicken stored together in upright refrigerated unit in rear storage room. Discussed with PIC to ensure different species of raw meats are stored seperately in refrigerated units. COS
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed cooked beans and pork chops stored in refrigerated units between 45F-52F. Discussed with PC to maintain cold holding @ 41F or below. COS
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 temperatureReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Observed house made pico stored and held in upright refrigerated units over 24hrs per PIC without date marking. Provide date marking in all ready to eat foods stored and held over 24hrs per PIC
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 temperatureGood Repair and Proper Adjustment-Equipment (C)
Observed paper towel dispenser not operating properly at hand sink. Ensure all equipment is operating and paper towels are able to dispense for proper hand drying
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 issues(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Observed heavy food spills / debrs at cooking grill. Maintain clean and free of spills
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 problemsSystem Maintained in Good Repair (C)
Observed ceiling leaking through light shield near cooking line. Contact plumber for repairs and provide a plumbers report for repairs
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 issuesCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Observed hood sticker expired November 2024. Discussed with PIC via telephone to contact hood cleaning company and provide confirmation of hood cleaning date to the Health Division immediately
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 record from Boston Inspectional Services Department, Feb 6, 2025 · Original Source
Inspection
8 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Observed raw ground beef and raw ground chicken stored together in upright refrigerated unit in rear storage room. Discussed with PIC to ensure different species of raw meats are stored seperately in refrigerated units. COS
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed cooked beans and pork chops stored in refrigerated units between 45F-52F. Discussed with PC to maintain cold holding @ 41F or below. COS
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 temperatureReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Observed house made pico stored and held in upright refrigerated units over 24hrs per PIC without date marking. Provide date marking in all ready to eat foods stored and held over 24hrs per PIC
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 temperatureGood Repair and Proper Adjustment-Equipment (C)
Observed paper towel dispenser not operating properly at hand sink. Ensure all equipment is operating and paper towels are able to dispense for proper hand drying
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 issues(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Observed heavy food spills / debrs at cooking grill. Maintain clean and free of spills
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 problemsSystem Maintained in Good Repair (C)
Observed ceiling leaking through light shield near cooking line. Contact plumber for repairs and provide a plumbers report for repairs
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 issuesCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Observed hood sticker expired November 2024. Discussed with PIC via telephone to contact hood cleaning company and provide confirmation of hood cleaning date to the Health Division immediately
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 problemsNo wording provided in the official record.
Post the current 2025 Health permit for the food establishment in a conspicuous place for the consumer and Allergen awareness certificate
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Feb 5, 2025 · Original Source
Inspection
8 recorded violations
No wording provided in the official record.
Post the current 2025 Health permit for the food establishment in a conspicuous place for the consumer and Allergen awareness certificate
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingPackaged and Unpackaged Food-Separation Packaging and Segregation (P)
Observed raw ground beef and raw ground chicken stored together in upright refrigerated unit in rear storage room. Discussed with PIC to ensure different species of raw meats are stored seperately in refrigerated units. COS
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed cooked beans and pork chops stored in refrigerated units between 45F-52F. Discussed with PC to maintain cold holding @ 41F or below. COS
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 temperatureReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Observed house made pico stored and held in upright refrigerated units over 24hrs per PIC without date marking. Provide date marking in all ready to eat foods stored and held over 24hrs per PIC
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 temperatureGood Repair and Proper Adjustment-Equipment (C)
Observed paper towel dispenser not operating properly at hand sink. Ensure all equipment is operating and paper towels are able to dispense for proper hand drying
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 issues(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Observed heavy food spills / debrs at cooking grill. Maintain clean and free of spills
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 problemsSystem Maintained in Good Repair (C)
Observed ceiling leaking through light shield near cooking line. Contact plumber for repairs and provide a plumbers report for repairs
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 issuesCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Observed hood sticker expired November 2024. Discussed with PIC via telephone to contact hood cleaning company and provide confirmation of hood cleaning date to the Health Division immediately
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 record from Boston Inspectional Services Department, Feb 4, 2025 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Feb 3, 2025 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
4 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Observed raw shell eggs stored above ready to eat food in upright refrigerated unit. Discussed with PIC to maintain raw and ready to eat food stored seperately in refrigerated units. Corrected on site
An issue that does not fit the common categories. Check the official wording for details.
More about other findingWiping Cloths Use Limitation (C)
Observed soiled wiping cloths stored on tables. Remove and maintain wiping cloths in a sanitizing solution after each use
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 problems(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed ground beef stored in steam table @ 99F. Discussed with PIC to
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 temperatureSystem Maintained in Good Repair (C)
Observed leak underneath 3 bay compartment sink and faucet. Contact licensed plumber for repairs and provide a report
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 21, 2024 · Original Source
Inspection
4 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Observed raw shell eggs stored above ready to eat food in upright refrigerated unit. Discussed with PIC to maintain raw and ready to eat food stored seperately in refrigerated units. Corrected on site
An issue that does not fit the common categories. Check the official wording for details.
More about other findingWiping Cloths Use Limitation (C)
Observed soiled wiping cloths stored on tables. Remove and maintain wiping cloths in a sanitizing solution after each use
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 problems(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed ground beef stored in steam table @ 99F. Discussed with PIC to
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 temperatureSystem Maintained in Good Repair (C)
Observed leak underneath 3 bay compartment sink and faucet. Contact licensed plumber for repairs and provide a report
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 13, 2024 · Original Source
Inspection
1 recorded violation
No wording provided in the official record.
Post the current 2024 Health permit for the food establishment in a conspicuous place for all consumers
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Feb 14, 2024 · Original Source
Inspection
1 recorded violation
No wording provided in the official record.
Post the current 2024 Health permit for the food establishment in a conspicuous place for all consumers
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Feb 5, 2024 · Original Source
Inspection
1 recorded violation
No wording provided in the official record.
Post the current 2024 Health permit for the food establishment in a conspicuous place for all consumers
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Jan 29, 2024 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
Inspection
4 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Observed raw shell eggs stored above ready to eat foods in single door refrigerated unit. Discussed with PIC to ensure raw vs ready to eat foods are stored seperately in refrigerated units. Corrected on site
An issue that does not fit the common categories. Check the official wording for details.
More about other findingWiping Cloths Use Limitation (C)
Observed multiple soiled wiping cloths stored on counters. Remove and maintain wiping cloths in a sanitizing solution after each use.
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 problemsHandwashing Cleanser Availability (Pf)
Observed no hand soap at hand sink. Discussed with PIC to maintain hand soap at hand sink at all times for effective handwashing. Corrected on site
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 problemsHand Drying Provision (Pf)
Observed no paper towels at hand sink. Discussed with PIC to maintain paper towels at hand sink at all times for effective handwashing. Corrected on site
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Dec 28, 2023 · Original Source
Inspection
4 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Observed raw shell eggs stored above ready to eat foods in single door refrigerated unit. Discussed with PIC to ensure raw vs ready to eat foods are stored seperately in refrigerated units. Corrected on site
An issue that does not fit the common categories. Check the official wording for details.
More about other findingWiping Cloths Use Limitation (C)
Observed multiple soiled wiping cloths stored on counters. Remove and maintain wiping cloths in a sanitizing solution after each use.
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 problemsHandwashing Cleanser Availability (Pf)
Observed no hand soap at hand sink. Discussed with PIC to maintain hand soap at hand sink at all times for effective handwashing. Corrected on site
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 problemsHand Drying Provision (Pf)
Observed no paper towels at hand sink. Discussed with PIC to maintain paper towels at hand sink at all times for effective handwashing. Corrected on site
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Dec 19, 2023 · Original Source