ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Inspection
Sep 11, 2026
Report filed
1 recorded violation
minorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Remove all visibly soiled cardboard used to line areas of the floor around the cooking areas - saturated cardboard can lead to potential insects and other forms of unwelcomed activity
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 11, 2026 · Original Source
Inspection
Mar 27, 2026
Passed
2 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No 2026 health permit on site - post allergen certificate along with the other current certificates
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Ensure all foods are being elevated off the floors during storage
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.
Official record from Boston Inspectional Services Department, Mar 27, 2026 · Original Source
Inspection
Mar 20, 2026
Failed
2 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No 2026 health permit on site - post allergen certificate along with the other current certificates
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Ensure all foods are being elevated off the floors during storage
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.
Official record from Boston Inspectional Services Department, Mar 20, 2026 · Original Source
Inspection
Dec 17, 2025
Passed
10 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
PIC unavailable at this time; staff not knowledgeable of food safety in establishment; Communicated / Reviewed with staff using Google Translate. Submitting documents via email to business owner for review
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed cooked pork stored in metal pan in 3 bay sink; food containers stored underneath prep tables; open cans with food stored inside of it. Discontinue such practices and ensure all foods are properly stored elevated at least 6" off the floor and inside food grade containers
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 cooked meats / mushroom stored on prep tables @ 50F. Translated to staff to remove and maintain foods in refrigerated unit to maintain cold holding @ 41F or below. COS
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
Observed multiple ready to eat food items stored and held over 24hrs per staff without proper date marking . Translated to employee to ensure all ready to eat products stored and held in refrigerated units are date marked
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Provide and ensure sanitizer test strips are available for proper testing of chlorine
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 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Observed no sanitizer setup while operating. Translated / assisted employee with proper setup
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 cooking equipment with heavy soils and carbon build up. Thoroughly clean with frequency to remove all soils / spills / carbon
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed handsink filled with utensils / bowls. Translated to remove all utensils / bowls and ensure handsink is clear and accessible for handwashing only. COS
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 3 bay faucet leaking and prep sink faucet. Repair
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, Dec 17, 2025 · Original Source
Inspection
Dec 8, 2025
Failed
10 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
PIC unavailable at this time; staff not knowledgeable of food safety in establishment; Communicated / Reviewed with staff using Google Translate. Submitting documents via email to business owner for review
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed cooked pork stored in metal pan in 3 bay sink; food containers stored underneath prep tables; open cans with food stored inside of it. Discontinue such practices and ensure all foods are properly stored elevated at least 6" off the floor and inside food grade containers
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 cooked meats / mushroom stored on prep tables @ 50F. Translated to staff to remove and maintain foods in refrigerated unit to maintain cold holding @ 41F or below. COS
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
Observed multiple ready to eat food items stored and held over 24hrs per staff without proper date marking . Translated to employee to ensure all ready to eat products stored and held in refrigerated units are date marked
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Provide and ensure sanitizer test strips are available for proper testing of chlorine
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 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Observed no sanitizer setup while operating. Translated / assisted employee with proper setup
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 cooking equipment with heavy soils and carbon build up. Thoroughly clean with frequency to remove all soils / spills / carbon
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed handsink filled with utensils / bowls. Translated to remove all utensils / bowls and ensure handsink is clear and accessible for handwashing only. COS
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 3 bay faucet leaking and prep sink faucet. Repair
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.