Inspection
Aug 19, 2026
11 recorded violations
Official wording
Controlling Pests (Pf)
Inspector’s notes
Observed fly activity at bar station. Instructed PIC to deep clean all floor drains and properly sanitize equipment and bottles daily. Pest report reviewed 8/4/26; Schedule additional service
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.
More about signs of rodents or insectsOfficial wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw shell eggs stored over ready to eat produce and bread inside single door upright unit. Discussed with PIC to maintain raw and ready to eat foods properly stored seperated. COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed utensils stored in stagnant water at grill station. Remove and ensure all utensils are properly stored clean and sanitized. COS
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.
More about equipment or utensil issuesOfficial wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed multiple food items (guacamole cut lettuce lobster salad) at salad station stored between 47F - 55F; Observed smoked salmon and sausage links stored in kitchen units between 50F - 60F. Discussed with PIC to maintain cold holding @ 41F or below. PIC discarded voluntarily
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.
More about food kept at an unsafe temperatureOfficial wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed multiple ready to eat food items stored without date marking. Provide date marking on all ready to eat foods held over 24hrs in refrigerated units and/or walk ins
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.
More about food kept at an unsafe temperatureOfficial wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Observed no sanitizer setup in kitchen while operating. Discussed with PIC to ensure sanitizer is properly setup and stationed throughout stations for cleaning
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.
More about cleaning or sanitizing problemsOfficial wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Observed salad station low boy not operating properly to maintain cold holding and upright 2 door freezer leaking. Repair and ensure equipment is operating to its capacity
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.
More about equipment or utensil issuesOfficial wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed mold-like substances inside ice machines and heavy dust on filters; spillage / food debris inside reach in units and around door gaskets (salad station / service station). Thoroughly clean all stated equipment listed
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.
More about cleaning or sanitizing problemsOfficial wording
Covering Receptacles (C)
Inspector’s notes
Provide tight fitting lids for trash barrels to prevent pest attraction
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Maintaining Refuse Areas and Enclosures (C)
Inspector’s notes
Observed trash on floors / boxes and crates inside compost room. Clean to remove all trash
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.
More about building upkeep issuesOfficial wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
Observed handsink @ cooking grill without hand soap. Discussed with PIC to monitor / maintain handsoap at all handsinks for effective handwashing. COS
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Aug 19, 2026 · Original Source