Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
13 inspections
Inspection
May 7, 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 milk carafes stored for self service @ 45F. Discussed with PIC to maintain cold holding @ 41F or below. COS
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
Observed pooled water inside/outside of upright refrigerated unit near prep sink. Contact company for services and ensure operating in good condition and without leaks
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, May 7, 2026 · Original Source
Inspection
Apr 30, 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 milk carafes stored for self service @ 45F. Discussed with PIC to maintain cold holding @ 41F or below. COS
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
Observed pooled water inside/outside of upright refrigerated unit near prep sink. Contact company for services and ensure operating in good condition and without leaks
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, Apr 30, 2026 · Original Source
Inspection
Jan 20, 2026
Passed
2 recorded violations
criticalCode 590.003/3-501.14-PFood temperature
Official wording
Cooling (P)
Inspector’s notes
Cold Cuts and Chicken Salad @ 45-46f Time stamp were passed 4 hours ensure proper cooling of all products per cooling procedures. Products should not be covered while in the cooling process
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
Chlorine not registering in low temperature machine have repaired and utilize 3 bay until machine is in good workling order.
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, Jan 20, 2026 · Original Source
Inspection
Jan 6, 2026
Failed
2 recorded violations
criticalCode 590.003/3-501.14-PFood temperature
Official wording
Cooling (P)
Inspector’s notes
Cold Cuts and Chicken Salad @ 45-46f Time stamp were passed 4 hours ensure proper cooling of all products per cooling procedures. Products should not be covered while in the cooling process
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
Chlorine not registering in low temperature machine have repaired and utilize 3 bay until machine is in good workling order.
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, Jan 6, 2026 · Original Source
Inspection
May 16, 2025
Report filed
2 recorded violations
minorCode 590.005/5-501.115-CFacility maintenance
Official wording
Maintaining Refuse Areas and Enclosures (C)
Inspector’s notes
clean grounds around dumpster/do not store dumpster on dirt surface/surface must be smooth and easily cleanable.
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.
side exit door at dining room/repair door sweep to remove all daylight
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, May 16, 2025 · Original Source
Inspection
Feb 26, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Feb 26, 2025 · Original Source
Inspection
Feb 25, 2025
Passed
1 recorded violation
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
All the bread cooking racks heavily soiled with grease. Clean
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, Feb 25, 2025 · Original Source
Inspection
Feb 11, 2025
Failed (extension granted)
4 recorded violations
majorCode 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Noted chipped brown cutting board on the cook line.Replace
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
All the bread cooking racks heavily soiled with grease. Clean
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 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Floors under the equipment on the cookline and near the back bread ovens soiled. Clean with frequency
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, Feb 11, 2025 · Original Source
Inspection
Feb 4, 2025
Failed
4 recorded violations
majorCode 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Noted chipped brown cutting board on the cook line.Replace
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
All the bread cooking racks heavily soiled with grease. Clean
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 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Floors under the equipment on the cookline and near the back bread ovens soiled. Clean with frequency
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
In the back prep area near the office observed black small flies on the blue light box. Remove with frequency/Provide pest report
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
In the back prep area near the office observed black small flies on the blue light box. Remove with frequency/Provide pest report
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 4, 2024 · Original Source
Inspection
Mar 7, 2024
Report filed
6 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean under booth seating of visible crumbs and food 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.
Sheet pans and baking pans with buildup of carbon soils. Clean to remove.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood tag above dish machine is expired. Provide current.
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.
Choke save is expired. Provide current. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Mar 7, 2024 · Original Source
Inspection
Feb 29, 2024
Failed
6 recorded violations
minorCode 590.004/4-602.12-CFood temperature
Official wording
Cooking and Baking Equipment (C)
Inspector’s notes
Sheet pans and baking pans with buildup of carbon soils. Clean to remove.
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
Clean under booth seating of visible crumbs and food 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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood tag above dish machine is expired. Provide current.
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.
Choke save is expired. Provide current. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.