Inspection
Jan 16, 2026
8 recorded violations
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths stored soiled on the counter. Store properly in sanitizer solution.
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.
More about cleaning or sanitizing problemsOfficial wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed 3 Cases with eggs at lower level stored in ambient temperature (55F) . PIC stated they had arrived 1 hour ago and placed them in the refrigerating units at lower level.
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.
More about food kept at an unsafe temperatureOfficial wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
No evidence of proper warewashing three bay sink filled in all bays with soiled utensil . Drain board at the wash bay side used currently to place the ice coffee containers (with coffee in it). Provide proper warewashing all the time (wash rinse sanitize). Remove ice coffee containers.
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.
More about chemicals stored or used unsafelyOfficial wording
Cutting Surfaces (C)
Inspector’s notes
Cutting boards at the prep area soiled and heavily scored. Clean and sanitize properly.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
(A) and (C) Equipment Utensils Linens and Single-Service and Single-Use Articles-Storing (C)
Inspector’s notes
Several boxes with single use utensils stored on the floor at lower level. Elevate properly.
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.
More about equipment or utensil issuesOfficial wording
System-Distribution Delivery and Retention (Pf)
Inspector’s notes
Observed A/C discharge plastic hose in the sanitizing bay if three bay sink. Remove and plumb properly.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hand Drying Provision (Pf)
Inspector’s notes
Handsink at the prep area and lower level without paper towels. Provide.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Not in use equipment piled up at lower level. Area around grease trap soiled. Remove not in use items and clean the area.
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Jan 16, 2026 · Original Source