After the inspection on 3/02/26 I showed the photos that I had taken to the plumbing department. An email and photos were sent over to Chris asking him to have the plumber look at the water pipe that is coming from the ice machine and is pouring out under the dishmachine. There should be no evidence of stagnant water under the dish mahine. The tiles and flooring need to be clean and sanitized.
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
No air gap located under the prep sink. Contact licensed plumber pull proper permit at 1010 Mass Ave. Plumbing inspector must approve before health can sign off.
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 24, 2026 · Original Source
Inspection
Mar 13, 2026
Failed (extension granted)
5 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
The interior and exterior of the dishmachine is still soiled. Remove the spray arm and clean and sanitize. Remove the tape from the backsplash and provide wall protection that is smooth clean and durable. Kitchen equipment interior/exterior this includes the sides of the equipment need to be clean and sanitized. Photos taken.
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.
After the inspection on 3/02/26 I showed the photos that I had taken to the plumbing department. An email and photos were sent over to Chris asking him to have the plumber look at the water pipe that is coming from the ice machine and is pouring out under the dishmachine. There should be no evidence of stagnant water under the dish mahine. The tiles and flooring need to be clean and sanitized.
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
No air gap located under the prep sink. Contact licensed plumber pull proper permit at 1010 Mass Ave. Plumbing inspector must approve before health can sign off.
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.
Provide proper wall coverage behind the high temp dishmachine. Remove all duct tape and repair. The front stairs inside the establishment have missing grout and metal strip needs to be secured. Observed tape on the front exterior door. PIC stated the tape was there to keep the cold air from getting in. Repair door to properly seal and secure from rodent activity and weather elements. Remove tape.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soiled floors. Remove kitchen equipment away from the walls and clean and sanitize floors and walls. Under shelving under the stove under the rice cookers under prep sink under the wok stoves in the hallway next to the grease trap. ALL flooring in the kitchen area need to be degreased and cleaned. Remove all duct tape.
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, Mar 13, 2026 · Original Source
Inspection
Mar 9, 2026
Failed (extension granted)
11 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Took temperatures of the steak 77F and pork 72F that were sitting inside a pan inside the flip top. PIC stated that they cook the meat and were waiting to serve. I asked him if he was cold holding or hot holding and he stated hot holding. Ensure all foods are hot held at 135F or above. PIC discarded the meat.
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 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
No sanitizer at the 3 bay sink. PIC stated that he uses the dishmachine. When we tested the dishmachine there was no sanitizer going through the dishmachine. PIC primed the machine and was able to test with chlorine strips. Please provide sanitizer for the 3 bay and for the sanitizing buckets.
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 590.004/4-501.18-CCleaning and sanitizing
Official wording
Warewashing Equipment Clean Solutions (C)
Inspector’s notes
Observed the 3 bay sink and the shelving above the 3 bay sink soiled and evidence of food on the shelving. Clean and sanitize 3 bay sink and the shelf above.
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
The interior and exterior of the dishmachine is still soiled. Remove the spray arm and clean and sanitize. Remove the tape from the backsplash and provide wall protection that is smooth clean and durable. Kitchen equipment interior/exterior this includes the sides of the equipment need to be clean and sanitized. Photos taken.
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.
Turned on the hot water located over the sanitizer bay at the 3 bay sink and the hot water was brown. After the inspection on 3/02/26 I showed the photos that I had taken to the plumbing department. An email and photos were sent over to Chris asking him to have the plumber look at the water pipe that is coming from the ice machine and is pouring out under the dishmachine. There should be no evidence of stagnant water under the dish mahine. The tiles and flooring need to be clean and sanitized. The dishmachine has a broken leg and is being held up by a pole. Repair leg.
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
No air gap located under the prep sink. Contact licensed plumber pull proper permit at 1010 Mass Ave. Plumbing inspector must approve before health can sign off.
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.
Provide proper wall coverage behind the high temp dishmachine. Remove all duct tape and repair. The front stairs inside the establishment have missing grout and metal strip needs to be secured. Observed tape on the front exterior door. PIC stated the tape was there to keep the cold air from getting in. Repair door to properly seal and secure from rodent activity and weather elements. Remove tape.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soiled floors. Remove kitchen equipment away from the walls and clean and sanitize floors and walls. Under shelving under the stove under the rice cookers under prep sink under the wok stoves in the hallway next to the grease trap. ALL flooring in the kitchen area need to be degreased and cleaned. Remove all duct tape.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Observed cluttered service station and a cluttered dining room on the other side of the room. PIC stated that they don't use that side anymore. Remove any and all items not being used for business.
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, Mar 9, 2026 · Original Source
Inspection
Mar 2, 2026
Failed
11 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Took temperatures of the steak 77F and pork 72F that were sitting inside a pan inside the flip top. PIC stated that they cook the meat and were waiting to serve. I asked him if he was cold holding or hot holding and he stated hot holding. Ensure all foods are hot held at 135F or above. PIC discarded the meat.
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 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
No sanitizer at the 3 bay sink. PIC stated that he uses the dishmachine. When we tested the dishmachine there was no sanitizer going through the dishmachine. PIC primed the machine and was able to test with chlorine strips. Please provide sanitizer for the 3 bay and for the sanitizing buckets.
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 590.004/4-501.18-CCleaning and sanitizing
Official wording
Warewashing Equipment Clean Solutions (C)
Inspector’s notes
Observed the 3 bay sink and the shelving above the 3 bay sink soiled and evidence of food on the shelving. Clean and sanitize 3 bay sink and the shelf above.
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
Observed mold-like substance inside the ice machine. Clean to remove mold like substance. Observed soiled refrigeration units inside and outside. Clean and sanitize refrigeration units. Observed heavly soiled dish racks soiled high temp dishmachine inter and exterior heavy soiled hand wash sinks. Clean and sanitize all kitchen equipment to remove heavy soil.
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.
Faucet at the 3 bay sink is leaking. Contact licensed plumber to repair leaking faucet.
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
No air gap located under the prep sink. Contact licensed plumber pull proper permit at 1010 Mass Ave. Plumbing inspector must approve before health can sign off.
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.
Observed cracked tiles behind the counter. Repair and grout any tiles that are cracked and unstable. Provide proper wall coverage behind the high temp dishmachine. Remove all duct tape and repair.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soiled floors and walls. Remove kitchen equipment away from the walls and clean and sanitize floors and walls.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Observed cluttered service station and a cluttered dining room on the other side of the room. PIC stated that they don't use that side anymore. Remove any and all items not being used for business.
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, Mar 2, 2026 · Original Source
Inspection
Sep 5, 2025
Report filed
12 recorded violations
notedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
Online menu with no allergen statement. 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
A plain-English explanation is being prepared. The official wording is the authoritative record.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous containers of prepared meat and foods in walk in coolers with no labels or dates. 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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
No presence of chlorine sanitizer at low temp dish machine. Repair. Alternative means to sanitize equipment at the three bay sink with chlorine sanitizer to be used until repairs are made.
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.
minorCode 590.004/4-602.11-CCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (C)
Inspector’s notes
Ice machine with soils inside and out. 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
Floors with visible grease and soils under equipment food soils on door handles walls behind equipment sticky residue on walk in cooler floors. Floor sink under dish machine with filth 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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Food prep sink is lacking an indirect waste drain. Install. Contact a licensed plumber. Ensure proper permits obtained from ISD plumbing.
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 590.006/6-305.11-CPermits, training, and postings
Official wording
Designation-Dressing Areas and Lockers (C)
Inspector’s notes
Several pairs of shoes and sneaker strewn on floor near wait station. Provide lockers for employee belongings.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Clutter in wait station service counter area. Remove any and all items that are not necessary to the business.
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.
Choke save certificate is expired. Provide current. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
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 prepared meat and foods in walk in coolers with no labels or dates. 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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
No presence of chlorine sanitizer at low temp dish machine. Repair. Alternative means to sanitize equipment at the three bay sink with chlorine sanitizer to be used until repairs are made.
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.
minorCode 590.004/4-602.11-CCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (C)
Inspector’s notes
Ice machine with soils inside and out. 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
Floors with visible grease and soils under equipment food soils on door handles walls behind equipment sticky residue on walk in cooler floors. Floor sink under dish machine with filth 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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Food prep sink is lacking an indirect waste drain. Install. Contact a licensed plumber. Ensure proper permits obtained from ISD plumbing.
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 590.006/6-305.11-CPermits, training, and postings
Official wording
Designation-Dressing Areas and Lockers (C)
Inspector’s notes
Several pairs of shoes and sneaker strewn on floor near wait station. Provide lockers for employee belongings.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Clutter in wait station service counter area. Remove any and all items that are not necessary to the business.
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.
Choke save certificate is expired. Provide current. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Online menu with no allergen statement. 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
A plain-English explanation is being prepared. The official wording is the authoritative record.