Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
20 inspections
Inspection
Jun 16, 2026
Passed
4 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
CFPM certificate expired. Provide and post updated certificate requirements.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed bean sprouts sitting in a collander at 54f. PIC removed and placed in the walk in unit. Advised to cold hold properly below 41f. Observed chicken fingers on the counter at 58f. PIC removed and placed in the refrigeration to utize when needed. Advised pic to hold all food products at the proper temp below 41f or above 135f.
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.
Missing an operating thermometer for food temp verification. 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.
Official record from Boston Inspectional Services Department, Jun 16, 2026 · Original Source
Inspection
Jun 9, 2026
Failed
4 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
CFPM certificate expired. Provide and post updated certificate requirements.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed bean sprouts sitting in a collander at 54f. PIC removed and placed in the walk in unit. Advised to cold hold properly below 41f. Observed chicken fingers on the counter at 58f. PIC removed and placed in the refrigeration to utize when needed. Advised pic to hold all food products at the proper temp below 41f or above 135f.
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.
Missing an operating thermometer for food temp verification. 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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
Observed rodent droppings on top of stored bags of flour with vistible holes. PIC discarded
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Missing testing device for 3 bay sink. 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.
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
Heavy rodent activity observed on multiple pieces of serving and cooking equipment. 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.
Observed heavy rodent activity on multiple metal and wood shelving units. Clean to remove Observed rodent droppings on bulk plastic bins. Clean to remove. Observed multiple heavyily soiled glue traps with rodent droppings. Remove and replace accordingly.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed multiple openings around electrical outlets and panels in the lobby and behing cooking equipment
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.
minorCode 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Observed the restroom with heavy soils. Clean to remove
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
Observed rodent droppings on top of stored bags of flour with vistible holes. PIC discarded
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Missing testing device for 3 bay sink. 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.
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
Heavy rodent activity observed on multiple pieces of serving and cooking equipment. 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.
Observed heavy rodent activity on multiple metal and wood shelving units. Clean to remove Observed rodent droppings on bulk plastic bins. Clean to remove. Observed multiple heavyily soiled glue traps with rodent droppings. Remove and replace accordingly.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed multiple openings around electrical outlets and panels in the lobby and behing cooking equipment
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.
minorCode 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Observed the restroom with heavy soils. Clean to remove
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Feb 10, 2026 · Original Source
Inspection
Nov 3, 2025
Passed
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
1 live roach noted in the IPM binder while reviewing reports / IPM report from 10/24/25 does not reflect roach treatment / Contact pest control and ensure treatment for roaches
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, Nov 3, 2025 · Original Source
Inspection
Oct 27, 2025
Failed (extension granted)
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
Bean sprouts 65F Chicken fingers 72F / Brought out an hour ago for the lunch rush / Move to refrigeration and 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.
1 live roach noted in the IPM binder while reviewing reports / IPM report from 10/24/25 does not reflect roach treatment / Contact pest control and ensure treatment for roaches
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, Oct 27, 2025 · Original Source
Inspection
Oct 20, 2025
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
Bean sprouts 65F Chicken fingers 72F / Brought out an hour ago for the lunch rush / Move to refrigeration and 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.
Small rodent droppings noted on shelving in dry storage area as well as on the floors along the walls near the walk in / VN provides monthly exerminations last visit 9/11/25 / Contact exterminator for more frequent services / Remove droppings and maintain daily cleaning
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, Oct 20, 2025 · Original Source
Inspection
Aug 25, 2025
Passed
1 recorded violation
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
There is no prep sink.Provide (Manager stating the vegetables get washed in the 3 bay sink using a colander) Provide SOP's for washing vegetables(standard operating procedures to ISDHealth@Boston.gov) Upon re-inspection It was explained to the owner to have a licensed plumber assess the location for the instalation of a prep sink with a proper air gap Owner instructed to send the plumbers report (on proper letterhead) to the Health division for review.
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.
Official record from Boston Inspectional Services Department, Aug 25, 2025 · Original Source
Inspection
Aug 15, 2025
Failed (extension granted)
16 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedures on site for vomit clean up or kit.Provide a vomit/diarrhea cleanup kit on site. (procedures to be emailed to the manager)
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
There were items on the lower prep table shelf that were stored in the original can.Discontinue.Provide food grade containers for storage after opening. Walk in unit--Items are stored unwrapped in the walk in.Provide proper wraps or covers 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
There is no datemarking on prepped items in the walkin.Provide datemarkings on all prepped items held 41F or below for more than 24 hours.
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.
Provide working internal thermometers in all refrigeration units as needed
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
There is no prep sink.Provide (Manager stating the vegetables get washed in the 3 bay sink using a colander) Provide SOP's for washing vegetables(standard operating procedures to ISDHealth@Boston.gov) Upon re-inspection It was explained to the owner to have a licensed plumber assess the location for the instalation of a prep sink with a proper air gap Owner instructed to send the plumbers report (on proper letterhead) to the Health division for review.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean the interiors of the out of service refrigeration and chest freezer units to remove soils. Clean the exterior of the rice cooker 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.
Clean the overhead light fixture chains to remove dust build up
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.
There was evidence of mouse activity observed on the lower shelf of the prep table(droppings) Provide a full pest report upon re-inspection. Manager cleaning the location
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
There is a single door under counter refrigeration unit and a chest freezer that are not operating.Repair or discard
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the floors under the cook line & fryers to remove grease and 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, Aug 15, 2025 · Original Source
Inspection
Aug 9, 2025
Failed
16 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedures on site for vomit clean up or kit.Provide a vomit/diarrhea cleanup kit on site. (procedures to be emailed to the manager)
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
There were items on the lower prep table shelf that were stored in the original can.Discontinue.Provide food grade containers for storage after opening. Walk in unit--Items are stored unwrapped in the walk in.Provide proper wraps or covers 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
There is no datemarking on prepped items in the walkin.Provide datemarkings on all prepped items held 41F or below for more than 24 hours.
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.
Provide working internal thermometers in all refrigeration units as needed
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
There is no prep sink.Provide (Manager stating the vegetables get washed in the 3 bay sink using a colander) Provide SOP's for washing vegetables(standard operating procedures to ISDHealth@Boston.gov) There is a samsung refrigeration unit at the cook line.Provide specifications to ensure it is commercial grade
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean the interiors of the out of service refrigeration and chest freezer units to remove soils. Clean the exterior of the rice cooker 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.
Clean the overhead light fixture chains to remove dust build up
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.
There was evidence of mouse activity observed on the lower shelf of the prep table(droppings) Provide a full pest report upon re-inspection. Manager cleaning the location
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
There is a single door under counter refrigeration unit and a chest freezer that are not operating.Repair or discard
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the floors under the cook line & fryers to remove grease and 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, Aug 9, 2025 · Original Source
Inspection
Jun 23, 2025
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
Fried rice 64F Chicken fingers 50F Mung beans 47F / All out at room temperature. moved back to refrigeration to cool down discussed prepping food in smallet batches. 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.
Small rodent droppings noted on dry good shelving / Remove. VN provides monthly exterminations last IPM on site dated 5/5/25. Discussed increasing exterminations. Maintain daily cleaning
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, Jun 23, 2025 · Original Source
Inspection
Jun 16, 2025
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
Fried rice 64F Chicken fingers 50F Mung beans 47F / All out at room temperature. moved back to refrigeration to cool down discussed prepping food in smallet batches. 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.
Small rodent droppings noted on dry good shelving / Remove. VN provides monthly exterminations last IPM on site dated 5/5/25. Discussed increasing exterminations. Maintain daily cleaning
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, Jun 16, 2025 · Original Source
Inspection
Feb 10, 2025
Passed
6 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Exterior bulk food bins with visible soils / 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Bean sprouts out at 51F / Moved to refrigeration to cool down after being out for 1 hour during lunch prep / 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.
Several small rodent droppings noted near water heater and on shelving with bulk rice / Remove and maintain. VN pest control provides monthly exterminations last IPM on file for 1/2/25 / Recommended more frequent exterminations to help eliminate activity.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
1 dead mouse on glue trap behind deep freezer / 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Back closet near water heater cluttered allowing for possible harborage / Declutter and maintain clean and organized
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Bean sprouts out at 51F / Moved to refrigeration to cool down after being out for 1 hour during lunch prep / 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Exterior bulk food bins with visible soils / 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.
Several small rodent droppings noted near water heater and on shelving with bulk rice / Remove and maintain. VN pest control provides monthly exterminations last IPM on file for 1/2/25 / Recommended more frequent exterminations to help eliminate activity.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
1 dead mouse on glue trap behind deep freezer / 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Back closet near water heater cluttered allowing for possible harborage / Declutter and maintain clean and organized
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, Jan 27, 2025 · Original Source
Inspection
Oct 4, 2024
Passed
11 recorded violations
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
Evidence of smoke ashes inside of the hand sink. Address and discontinue all Soking inside of the establishment.
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.
Management not properly overseeing in regards to adequate pest control management. Establishment shall increase the amount of inspection by pest management due to the amount of activity noted in the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing 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.
Card board being used to cover knives being used in the main kitchen area. Discontinue and store all knives in a clean and protected manner.
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
Fresh bean sprouts and other cooked foods observed being left out at room temperature (52F). Discontinue and ensure all TCS foods are being maintained at belwo 41F. Foods were placed back under refrigeration at the time of the visit.
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 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Plastic container being used to dispense out of bulk food bins. Discontinue and provide handled scoops for all bulk food bins.
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.
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
First 2 door True refrigeration unit is not operating properly (55F). Discontinue use unless the unit is able to maintain a temperature of below 41F. All foods were removed at the time of the inspection and placed into the walk-in cooler.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Storage shelves in the rear of the kitchen observed with what appears to be rodent droppings. Clean and sanitize all. Interior of Samsung refrigeration/freezer unit visibly soiled and with food spills. Interior of the single door refrigeration unit visibly soiled and with cacked on foods. Clean to remove all.
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.
Evidence of what appears to be mouse droppings on storage shelves in the main kitchen area. Address clean to remove and provide an up to date pest control report for the re-inspection.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Dead mouse observed on glue board. Address and remove more frequently.
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, Oct 4, 2024 · Original Source
Inspection
Sep 27, 2024
Failed
11 recorded violations
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
Evidence of smoke ashes inside of the hand sink. Address and discontinue all Soking inside of the establishment.
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.
Management not properly overseeing in regards to adequate pest control management. Establishment shall increase the amount of inspection by pest management due to the amount of activity noted in the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing 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.
Crad board being used to cover knives being used in the main kitchen area. Discontinue and store all knives in a clean and protected manner.
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
Fresh bean sprouts and other cooked foods observed being left out at room temperature (52F). Discontinue and ensure all TCS foods are being maintained at belwo 41F. Foods were placed back under refrigeration at the time of the visit.
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 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Plastic container being used to dispense out of bulk food bins. Discontinue and provide handled scoops for all bulk food bins.
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.
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
First 2 door True refrigeration unit is not operating properly (55F). Discontinue use unless the unit is able to maintain a temperature of below 41F. All foods were removed at the time of the inspection and placed into the walk-in cooler.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Storage shelves in the rear of the kitchen observed with what appears to be rodent droppings. Clean and sanitize all. Interior of Samsung refrigeration/freezer unit visibly soiled and with food spills. Interior of the single door refrigeration unit visibly soiled and with cacked on foods. Clean to remove all.
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.
Evidence of what appears to be mouse droppings on storage shelves in the main kitchen area. Address clean to remove and provide an up to date pest control report for the re-inspection.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Dead mouse observed on glue board. Address and remove more frequently.
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, Sep 27, 2024 · Original Source
Inspection
Aug 13, 2024
Passed
3 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths out on counter / Keep in sanitizer solution when not in use
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Garlic in oil mixture - 72F Baby shrimp 50F / Provide 41F or below. Discussed keeping lid closed during down time or using ice to help maintain 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.
Hood filters above fryers with visible grease build up / Clean to remove
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, Aug 13, 2024 · Original Source
Inspection
Aug 5, 2024
Failed
3 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths out on counter / Keep in sanitizer solution when not in use
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Garlic in oil mixture - 72F Baby shrimp 50F / Provide 41F or below. Discussed keeping lid closed during down time or using ice to help maintain 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.
Hood filters above fryers with visible grease build up / Clean to remove
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, Aug 5, 2024 · Original Source
Inspection
Mar 1, 2024
Passed
4 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths out on counter / Store 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Garlic in il mixture 45F Bean sprouts 45F Rice 46F / All out for less than 1 hour / Moved to refrigeration 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Provide test kits for the sanitizer
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.
Hood vent covers wiith visible grease build up / Clean to remove
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, Mar 1, 2024 · Original Source
Inspection
Feb 20, 2024
Failed
4 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths out on counter / Store 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Garlic in il mixture 45F Bean sprouts 45F Rice 46F / All out for less than 1 hour / Moved to refrigeration 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Provide test kits for the sanitizer
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.
Hood vent covers wiith visible grease build up / Clean to remove
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.