Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
14 inspections
Inspection
Sep 28, 2026
Failed
2 recorded violations
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Ensure " all " menu items offered un der cooked have the proper dislosure / reminder written beside the actual item
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all pieces of broken or unused equipment in the back of the restaurant
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, Sep 28, 2026 · Original Source
Inspection
Apr 28, 2026
Passed
6 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Post current copies of both your food safety and allergen awareness certificates on site as discussed
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Fresh squeexed orange juice on site - ensure " Not pasturized " signage is made available to remind customers it is not a heat treated menu item - missing consumer advisory for " eggs any style " 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean to remove all visible food spill stains and soils inside all freezer /. refrigeration units - Exterior of all cooking equipment on the cooking line as well as all bulk food containers where needed
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 590.004/4-801.11-CCleaning and sanitizing
Official wording
Clean Linens (C)
Inspector’s notes
Store segragated from soiled aprons / uniforms to reduce potential contamination
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Apr 28, 2026 · Original Source
Inspection
Apr 22, 2026
Failed
6 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Post current copies of both your food safety and allergen awareness certificates on site as discussed
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Fresh squeexed orange juice on site - ensure " Not pasturized " signage is made available to remind customers it is not a heat treated menu item - missing consumer advisory for " eggs any style " 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean to remove all visible food spill stains and soils inside all freezer /. refrigeration units - Exterior of all cooking equipment on the cooking line as well as all bulk food containers where needed
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 590.004/4-801.11-CCleaning and sanitizing
Official wording
Clean Linens (C)
Inspector’s notes
Store segragated from soiled aprons / uniforms to reduce potential contamination
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Apr 22, 2026 · Original Source
Inspection
Nov 4, 2025
Passed
21 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Food Safety certificate posted expired. Please post an up to date certificate.
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.
PIC will need to provide more shelves in refrigeration units to keep foods so not to be stored on top of each other.
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.
In kitchen I fould rice in metal containers with rice cooling. PIC will need to properly cool with no covers and in refrigeration unit. Please review with all staff how to properly cool.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked pork in a old refrigerator unit over by hand sink had fried pork at 77F. Please cold hold foods at or 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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Grilled chicken at front counter at 123F. Please reheat. Fried pork in hot holding cabinet on counter at 121F. Please reheat. Beans in a hot holding unit at 119F. Beans will need to be reheated and hot held at 135F or higher.
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
PIC will need to clean all cooking equipment inside and out refrigerators and freezers inside and out of dry food build up grime and ice build up. All shelves in kitchen warewashing of build up. Please install door sweeps on the back two doors.
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.
PIC will need to have the filters on the hood cleaned. This will be refered to BFD to address the equipment (air frier ovens ) not under the hood. Also the hood has two side and only see one hood sticker.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
PIC will need to address the multiple holding units and extention cords all over the place. Not sure holding units are getting the power needed to operate properly.
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
PIC will need to install a air gap on the prep sink. 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.
PIC will need to clean up the back and side yard. Over grown weeds loose trash build up of grease. Window with a fan from warewashing room is covered with grease build up and dead bird. Please clean
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
PIC will need to clean all floors in kitchen front counter area and warewashing rooms. The basement will need a deep cleaning of debris grime and 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.
PIC will need to repair the lights on the hood on the cooking line.
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.
Evedence of rodent droppings found at front counter warewashing basement. Please clean under and behind all equipment. Visibly soiled with grease and grime build up. Please do a deep cleaning and provide and an up to date pest control report. Please increase the inspects and make any repairs to the walls and ceilings. PIC will need to fill the hole out side by the back door and any other holes found under debris.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
PIC will need to clean up the basement of unneccessary item boxs and equipment that is old or not working.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
PIC will need to have the leaks at the hand sink at the front counter under the hot holding steam table at the front counter and under the sinks in the basement.
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.
Unsanitary conditions in kitchen front counter area warewashing and basement. PIC will need to do a deep cleaning of the location and correct all violations.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Nov 4, 2025 · Original Source
Inspection
Oct 16, 2025
Temporarily closed
The health department recorded a closure at this inspection.
21 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Food Safety certificate posted expired. Please post an up to date certificate.
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.
PIC will need to provide more shelves in refrigeration units to keep foods so not to be stored on top of each other.
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.
In kitchen I fould rice in metal containers with rice cooling. PIC will need to properly cool with no covers and in refrigeration unit. Please review with all staff how to properly cool.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked pork in a old refrigerator unit over by hand sink had fried pork at 77F. Please cold hold foods at or 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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Grilled chicken at front counter at 123F. Please reheat. Fried pork in hot holding cabinet on counter at 121F. Please reheat. Beans in a hot holding unit at 119F. Beans will need to be reheated and hot held at 135F or higher.
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
PIC will need to clean all cooking equipment inside and out refrigerators and freezers inside and out of dry food build up grime and ice build up. All shelves in kitchen warewashing of build up. Please install door sweeps on the back two doors.
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.
PIC will need to have the filters on the hood cleaned. This will be refered to BFD to address the equipment (air frier ovens ) not under the hood. Also the hood has two side and only see one hood sticker.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
PIC will need to address the multiple holding units and extention cords all over the place. Not sure holding units are getting the power needed to operate properly.
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
PIC will need to install a air gap on the prep sink. 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.
PIC will need to clean up the back and side yard. Over grown weeds loose trash build up of grease. Window with a fan from warewashing room is covered with grease build up and dead bird. Please clean
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
PIC will need to clean all floors in kitchen front counter area and warewashing rooms. The basement will need a deep cleaning of debris grime and 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.
PIC will need to repair the lights on the hood on the cooking line.
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.
Evedence of rodent droppings found at front counter warewashing basement. Please clean under and behind all equipment. Visibly soiled with grease and grime build up. Please do a deep cleaning and provide and an up to date pest control report. Please increase the inspects and make any repairs to the walls and ceilings. PIC will need to fill the hole out side by the back door and any other holes found under debris.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
PIC will need to clean up the basement of unneccessary item boxs and equipment that is old or not working.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
PIC will need to have the leaks at the hand sink at the front counter under the hot holding steam table at the front counter and under the sinks in the basement.
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.
Unsanitary conditions in kitchen front counter area warewashing and basement. PIC will need to do a deep cleaning of the location and correct all violations.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Oct 16, 2025 · Original Source
Inspection
Feb 27, 2025
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed hood sticker expired January 2025; Discussed with PIC to contact hood cleaning company for immediate appt and submit confirmation to the Health Division
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, Feb 27, 2025 · Original Source
Inspection
Feb 20, 2025
Failed (extension granted)
7 recorded violations
minorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Observed multiple bulk containers stored in kitchen without labels of identification. Provide a label with the common name of food item stored inside containers or squeeze bottles
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed food items stored in hot holding cabinet @ front counter between 80F-85F. Discussed with PIC to maintain hot holding @ 135F and above. PIC removed
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Observed heavy grease spills on exterior of fryolator and rack above kitchen hand sink. Clean to remove all greasy spills
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed heavy flour spills on floor throughout kitchen. Clean with frequency to maintain clean floors while operating
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.
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed hood sticker expired January 2025; Discussed with PIC to contact hood cleaning company for immediate appt and submit confirmation to the Health Division
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, Feb 20, 2025 · Original Source
Inspection
Feb 11, 2025
Failed
7 recorded violations
minorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Observed multiple bulk containers stored in kitchen without labels of identification. Provide a label with the common name of food item stored inside containers or squeeze bottles
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed food items stored in hot holding cabinet @ front counter between 80F-85F. Discussed with PIC to maintain hot holding @ 135F and above. PIC removed
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Observed heavy grease spills on exterior of fryolator and rack above kitchen hand sink. Clean to remove all greasy spills
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed heavy flour spills on floor throughout kitchen. Clean with frequency to maintain clean floors while operating
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.
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed hood sticker expired January 2025; Discussed with PIC to contact hood cleaning company for immediate appt and submit confirmation to the Health Division
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, Feb 11, 2025 · Original Source
Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
Jul 31, 2024
Passed
2 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
Observed multiple food items stored on steam table between 120F-125F. Discussed with PIC to maintain hot holding @ 135F and above. PIC added water to level with bottom of pans.
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
Observed sanitizing solution empty. Provide and maintain at all time. PIC stated appt scheduled for delivery. Instructed PIC to provided alternative chlorine for sanitization at this time. Chlorine tested @ 100ppm.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Jul 31, 2024 · Original Source
Inspection
Jul 24, 2024
Failed
2 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
Observed multiple food items stored on steam table between 120F-125F. Discussed with PIC to maintain hot holding @ 135F and above. PIC added water to level with bottom of pans.
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
Observed sanitizing solution empty. Provide and maintain at all time. PIC stated appt scheduled for delivery. Instructed PIC to provided alternative chlorine for sanitization at this time. Chlorine tested @ 100ppm.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Jul 24, 2024 · Original Source
Inspection
Feb 7, 2024
Passed
7 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw shell eggs stored with ready to eat foods in refrigerated units. Discussed with PIC to monitor and ensure raw vs ready to eats foods properly stored seperately in refrigerated units. PIC corrected on site
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed beef patties / empanada stored in hot holding unit @ 95F. Discussed with PIC to maintain hot holding @ 135F and above. PIC stored in additional hot holding cabinet
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Observed sliding door missing on hot holding cabinet with food stored inside. Discussed with PIC to replace sliding door on unit to ensure hot holding is being maintained
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed utensils stored inside hand sink. Discussed with PIC to remove and maintain all hand sinks clear and accessible for hand washing only. PIC corrrected on site
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.
Organize trash area and ensure all unrelated items are removed
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.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw shell eggs stored with ready to eat foods in refrigerated units. Discussed with PIC to monitor and ensure raw vs ready to eats foods properly stored seperately in refrigerated units. PIC corrected on site
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed beef patties / empanada stored in hot holding unit @ 95F. Discussed with PIC to maintain hot holding @ 135F and above. PIC stored in additional hot holding cabinet
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Observed sliding door missing on hot holding cabinet with food stored inside. Discussed with PIC to replace sliding door on unit to ensure hot holding is being maintained
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed utensils stored inside hand sink. Discussed with PIC to remove and maintain all hand sinks clear and accessible for hand washing only. PIC corrrected on site
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.
Organize trash area and ensure all unrelated items are removed
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.
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.