Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
11 inspections
Inspection
Jun 8, 2026
Passed
2 recorded violations
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
Observed raw hanburgers / chick peas stored in pull in drawer unit @ 45F. Discussed with PIC to maintain @ 41F or below. 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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Observed food spills inside salad station reach in unit. Clean with frequuency to remove 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.
Official record from Boston Inspectional Services Department, Jun 8, 2026 · Original Source
Inspection
Jun 1, 2026
Failed
2 recorded violations
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
Observed raw hanburgers / chick peas stored in pull in drawer unit @ 45F. Discussed with PIC to maintain @ 41F or below. 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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Observed food spills inside salad station reach in unit. Clean with frequuency to remove 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.
Official record from Boston Inspectional Services Department, Jun 1, 2026 · Original Source
Inspection
Oct 30, 2025
Passed
1 recorded violation
majorCode 590.004/4-204.115-PFFood temperature
Official wording
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Noted Final rinse gauge not registering temperature.Repair
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, Oct 30, 2025 · Original Source
Inspection
Oct 15, 2025
Failed (extension granted)
3 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Noted shell stock tags missing last day sold and not organized in chronological order.Provide
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Noted Final rinse gauge not registering temperature.Repair
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.
Noted some of the hand sinks missing soap for hand washing at the Bar.Provide
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.
Official record from Boston Inspectional Services Department, Oct 15, 2025 · Original Source
Inspection
Oct 7, 2025
Failed
3 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Noted shell stock tags missing last day sold and not organized in chronological order.Provide
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Noted Final rinse gauge not registering temperature.Repair
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.
Noted some of the hand sinks missing soap for hand washing at the Bar.Provide
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.
Official record from Boston Inspectional Services Department, Oct 7, 2025 · Original Source
Inspection
Jul 7, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 7, 2025 · Original Source
Inspection
Dec 5, 2024
Passed
1 recorded violation
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
The interior of the ice machine observed with soils.Clean to remove soils.
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, Dec 5, 2024 · Original Source
Inspection
Nov 19, 2024
Failed
1 recorded violation
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
The interior of the ice machine observed with soils.Clean to remove soils.
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, Nov 19, 2024 · Original Source
Inspection
May 30, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, May 30, 2024 · Original Source
Inspection
Nov 3, 2023
Passed
6 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Provide beard restraints for food employees.
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.
date of last sold is not being logged on shellstock tags for raw shell oysters. Tags are being stored in disarray. Organize and date tags properly.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
No consumer advisory for raw egg white contained in I93 NORTH drink on beverage menu. Provide disclosure & reminder.
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.
Establishement is reheating cooked whole cuts of pork belly in ROP packaging in immersion cooker bath in uneven sizes together with ROP packaged shortrib cubes. Foods prepared using ROP & Sous Vide are not clearly stated on HACCP plan produced at the time of inspection. Provide standardized recipes of foods prepared under this method using FSIS temperature charts. Handout sent by email. All foods heated to 165F for safety.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Incorrect verbiage for allergen statement on menu. Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy. (a)Location. The notice must be included on printed menus and on indoor and outdoor menu boards including drive-through menu boards. (b)Menu Boards. 1. All notices on menu boards must be easily readable from the point of service at which food is ordered. On the menu board itself the font size of the notice must be equal to or greater than the font size of the smallest menu item listed on the menu board. 2. In lieu of placing the notice directly on the indoor or outdoor menu board itself the food establishment may post the notice adjacent to the menu board or at each point of service where food is ordered. Such notice must be securely posted in a manner so that it may be easily seen and read from a distance of five feet by a person standing at or approaching the point of service shall directly face the purchaser and shall not be obstructed from view.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Nov 3, 2023 · Original Source
Inspection
Oct 27, 2023
Failed
6 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Provide beard restraints for food employees.
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.
date of last sold is not being logged on shellstock tags for raw shell oysters. Tags are being stored in disarray. Organize and date tags properly.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
No consumer advisory for raw egg white contained in I93 NORTH drink on beverage menu. Provide disclosure & reminder.
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.
Establishement is reheating cooked whole cuts of pork belly in ROP packaging in immersion cooker bath in uneven sizes together with ROP packaged shortrib cubes. Foods prepared using ROP & Sous Vide are not clearly stated on HACCP plan produced at the time of inspection. Provide standardized recipes of foods prepared under this method using FSIS temperature charts. Handout sent by email. All foods heated to 165F for safety.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Incorrect verbiage for allergen statement on menu. Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy. (a)Location. The notice must be included on printed menus and on indoor and outdoor menu boards including drive-through menu boards. (b)Menu Boards. 1. All notices on menu boards must be easily readable from the point of service at which food is ordered. On the menu board itself the font size of the notice must be equal to or greater than the font size of the smallest menu item listed on the menu board. 2. In lieu of placing the notice directly on the indoor or outdoor menu board itself the food establishment may post the notice adjacent to the menu board or at each point of service where food is ordered. Such notice must be securely posted in a manner so that it may be easily seen and read from a distance of five feet by a person standing at or approaching the point of service shall directly face the purchaser and shall not be obstructed from view.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.