SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
10 inspections
Inspection
Apr 24, 2026
Passed
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Droppings found on rail at wall clean to remove
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.
Official record from Boston Inspectional Services Department, Apr 24, 2026 · Original Source
Inspection
Apr 10, 2026
Failed
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Droppings found on rail at wall clean to remove
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.
Official record from Boston Inspectional Services Department, Apr 10, 2026 · Original Source
Inspection
Aug 7, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Aug 7, 2025 · Original Source
Inspection
Mar 6, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 6, 2025 · Original Source
Inspection
Dec 23, 2024
Passed
1 recorded violation
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Salami and mortadella - 50F / Top reach in left open for lunch rush unit is next to grill. Discussed using ice for the busy hours to help maintain 41F or below Deli meats moved to walk in to cool down/ Provide 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.
Official record from Boston Inspectional Services Department, Dec 23, 2024 · Original Source
Inspection
Dec 12, 2024
Failed
1 recorded violation
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Salami and mortadella - 50F / Top reach in left open for lunch rush unit is next to grill. Discussed using ice for the busy hours to help maintain 41F or below Deli meats moved to walk in to cool down/ Provide 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.
Official record from Boston Inspectional Services Department, Dec 12, 2024 · Original Source
Inspection
Jun 18, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jun 18, 2024 · Original Source
Inspection
Jun 5, 2024
Passed
3 recorded violations
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed individually portioned proscuitto in plastic wrap in the walk in unit without proper labeling. Advised pic to label and date all products when not in the original packaging to properly identify.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Observed bare hand contact w/ RTE foods. Pic was observed handling shredded cheese and touching the grilled chicken to place over salad. Discussed with pic that gloves should be worn for all food prep.
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.
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 food soils in the stand up freezer. 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.
Official record from Boston Inspectional Services Department, Jun 5, 2024 · Original Source
Inspection
May 30, 2024
Failed
3 recorded violations
criticalCode 590.003(C)/3-301.11-PHandwashing
Official wording
Preventing Contamination from Hands (P)
Inspector’s notes
Observed bare hand contact w/ RTE foods. Pic was observed handling shredded cheese and touching the grilled chicken to place over salad. Discussed with pic that gloves should be worn for all food prep.
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.
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 food soils in the stand up freezer. 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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed individually portioned proscuitto in plastic wrap in the walk in unit without proper labeling. Advised pic to label and date all products when not in the original packaging to properly identify.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Official record from Boston Inspectional Services Department, May 30, 2024 · Original Source
Inspection
Oct 16, 2023
Report filed
1 recorded violation
minorCode 590.006/6-202.12-CEmployee health and hygiene
Official wording
Heating Ventilation Air Conditioning System Vents (C)
Inspector’s notes
Clean all HVAC ceiling vents of visible dust.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.