SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
10 inspections
Inspection
Jul 7, 2026
Passed
2 recorded violations
majorCode 590.003(D)/3-501.19-PFOther
Official wording
Time as a Public Health Control ( Pf)
Inspector’s notes
Meat cheese and vegetable bakery/pastry items being held and labeled using TPHC. PIC states using TPHC no procedures on file to date. Provide DETAILED procedures for using TPHC to hold pastries containing TCS foods and email it to isdhealth@boston.gov per TS. Reinspection 6/18/26- Establishment is time stamping pastries left out of temperature control ISD health management is in need of more DETAILED procedures and product list of pastries that will be held outside of temperature control according to the TPHC checklist sent to the owner. Reinspection 6/30/26 Email sent by the owner on 6/25/26 regarding foods held using TPHC lacks the required DETAILS requested by ISD health management and listed on the checklist provided to the owner.
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
Ceiling above warewashing area is unfinished with exposed studs and wood. Seal with cleanable materials.
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 7, 2026 · Original Source
Inspection
Jun 30, 2026
Hearing scheduled
2 recorded violations
majorCode 590.003(D)/3-501.19-PFOther
Official wording
Time as a Public Health Control ( Pf)
Inspector’s notes
Meat cheese and vegetable bakery/pastry items being held and labeled using TPHC. PIC states using TPHC no procedures on file to date. Provide DETAILED procedures for using TPHC to hold pastries containing TCS foods and email it to isdhealth@boston.gov per TS. Reinspection 6/18/26- Establishment is time stamping pastries left out of temperature control ISD health management is in need of more DETAILED procedures and product list of pastries that will be held outside of temperature control according to the TPHC checklist sent to the owner. Reinspection 6/30/26 Email sent by the owner on 6/25/26 regarding foods held using TPHC lacks the required DETAILS requested by ISD health management and listed on the checklist provided to the owner.
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
Ceiling above warewashing area is unfinished with exposed studs and wood. Seal with cleanable materials.
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, Jun 30, 2026 · Original Source
Inspection
Jun 18, 2026
Failed (extension granted)
4 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Cases of soda and other dry food goods in loft dry storage area. Elevate by 6" Store all items off the ground in dry storage loft.
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.
Meat cheese and vegetable bakery/pastry items registered 93F. Mantain 135F or above. PIC will remove them at the refrigerating units and re-heat on demand until a hot holding of 135F or above is achieved 6/5/26 Cheese pastry 104F upon re inspection. Store pastries with TCS foods under temperature control. Repeat. PIC states using TPHC no procedures on file to date. Provide detailed procedures for using TPHC to hold pastries containing TCS foods and email it to isdhealth@boston.gov per TS on site. Reinspection 6/18/26- Establishment is time stamping pastries left out of temperature control ISD health management is just in need of more detailed procedures and product list of pastries that will be held outside of temperature control.
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
Ceiling above warewashing area is unfinished with exposed studs and wood. Seal with cleanable materials.
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, Jun 18, 2026 · Original Source
Inspection
Jun 5, 2026
Failed (extension granted)
9 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Cases of soda and other dry food goods in loft dry storage area. Elevate by 6" Store all items off the ground in dry storage loft.
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 eggs in ambient temperature registering 73F. Mantain always at 41F or below.
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 Disposition (P)
Inspector’s notes
Several prepared food items in the refrigerating unit without date marking. 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.
Meat cheese and vegetable bakery/pastry items registered 93F. Mantain 135F or above. PIC will remove them at the refrigerating units and re-heat on demand until a hot holding of 135F or above is achieved 6/5/26 Cheese pastry 104F upon re inspection. Store pastries with TCS foods under temperature control. Repeat. PIC states using TPHC no procedures on file to date. Provide detailed procedures for using TPHC to hold pastries containing TCS foods and email it to isdhealth@boston.gov per TS on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
No food thermometer with probe on site. Provide a food thermometer.
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
A dishmachine that appears non-commercial grade and does not display final rinse temperature appears installed not professionally on the top of some old food boxes. Discontinue use. If commercial grade send specs to the healrh department for review. Three Bay Sink missing one of the drain plugs and it can be set up properly. Provide. Perform proper warewashing (wash rinse sanitize).
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Ceiling above warewashing area is unfinished with exposed studs and wood. Seal with cleanable materials.
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.
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.
Official record from Boston Inspectional Services Department, Jun 5, 2026 · Original Source
Inspection
May 28, 2026
Failed
8 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Ground meat tub leaking blood placed on a tray next to milk and above several ready to eat foods inside the refrigerating unit. Observed open bag of starch at the bulk storage area. Provide proper enclosed containers to stored upon opening.
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 eggs in ambient temperature registering 73F. Mantain always at 41F or below.
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
Meat cheese and vegetable bakery/pastry items registered 93F. Mantain 135F or above. PIC will remove them at the refrigerating units and re-heat on demand until a hot holding of 135F or above is achieved
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 Disposition (P)
Inspector’s notes
Several prepared food items in the refrigerating unit without date marking. 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.
No food thermometer with probe on site. Provide a food thermometer.
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
A dishmachine that appears non-commercial grade and does not display final rinse temperature appears installed not professionally on the top of some old food boxes. Discontinue use. If commercial grade send specs to the healrh department for review. Three Bay Sink missing one of the drain plugs and it can be set up properly. Provide. Perform proper warewashing (wash rinse sanitize).
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.
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.
Official record from Boston Inspectional Services Department, May 15, 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
Oct 3, 2024
Passed
3 recorded violations
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test strips available on site at the time of the inspection- Provide
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
No sanitizer on site at the time of the inspection- Provide
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Entrance to prep area documented on stamped plans should have a barrier in place to sepaerate the area from the front service area- Provide barrier to separate back area from the front
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, Oct 3, 2024 · Original Source
Inspection
Sep 30, 2024
Failed
3 recorded violations
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test strips available on site at the time of the inspection- Provide
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
No sanitizer on site at the time of the inspection- Provide
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Entrance to prep area documented on stamped plans should have a barrier in place to sepaerate the area from the front service area- Provide barrier to separate back area from the front
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.