Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
9 inspections
Inspection
Sep 1, 2026
Passed
2 recorded violations
minorCode 590.005/5-203.13-COther
Official wording
Service Sink (C)
Inspector’s notes
Facility observed without a service sink. PIC to provide detailed plumbers report on the cost of install of a service sink to: inca.prince@boston.gov Plumbers report in process
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Facility observed without a food prep sink. Fruits/vegetable/produce gets washed in the middle compartment of the 3 bay sink. Theres a 1 bay sin on site direct to waste. PIC to provide detailed plumbers report on the cost of install of a food prep sink to: inca.prince@boston.gov *** If food prep sink is installed prior to the compliance inspection: A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled *** Plumbers report in process
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, Sep 1, 2026 · Original Source
Inspection
Aug 13, 2026
Failed (extension granted)
13 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
PIC unable to provide Vomit & Diarrheal clean up kit. Provide & maintain accessible
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 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
PIC unable to provide ServSafe Certificate. Post current Servsafe Certificate
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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Food dispensing utensils observed stored in stagant water portioned cup observed stored inside bulk bins as dispensing utensils. Discontinue and stored as discussed during the inspection
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.
Facility observed without a service sink. PIC to provide detailed plumbers report on the cost of install of a service sink to: inca.prince@boston.gov Plumbers report in process
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Facility observed without a food prep sink. Fruits/vegetable/produce gets washed in the middle compartment of the 3 bay sink. Theres a 1 bay sin on site direct to waste. PIC to provide detailed plumbers report on the cost of install of a food prep sink to: inca.prince@boston.gov *** If food prep sink is installed prior to the compliance inspection: A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled *** Plumbers report in process
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Bar handwashing sink observed being used as dump sink & vice versa . Discontinue & use as handwashing only to prevent contamination by hands.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Facility observed without a food prep sink. Fruits/vegetable/produce gets washed in the middle compartment of the 3 bay sink. PIC to provide detailed plumbers report on the cost of install of a food prep sink to: inca.prince@boston.gov *** If food prep sink is installed prior to the compliance inspection: A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled
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.
Bar handsink observed missing hand cleanser. Provide & maintain. PIC to monitor handwashing
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.
Bar hand sink and restroom handwashing sink observed missing employee must wash hands/ handwashing only signage. Provide to encourage handwashing by food handlers.
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, Aug 13, 2026 · Original Source
Inspection
Jul 22, 2026
Failed
12 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
PIC unable to provide Vomit & Diarrheal clean up kit. Provide & maintain accessible
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 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
PIC unable to provide ServSafe Certificate. Post current Servsafe Certificate
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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Food dispensing utensils observed stored in stagant water portioned cup observed stored inside bulk bins as dispensing utensils. Discontinue and stored as discussed during the inspection
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Bar handwashing sink observed being used as dump sink & vice versa . Discontinue & use as handwashing only to prevent contamination by hands.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Facility observed without a food prep sink. Fruits/vegetable/produce gets washed in the middle compartment of the 3 bay sink. PIC to provide detailed plumbers report on the cost of install of a food prep sink to: inca.prince@boston.gov *** If food prep sink is installed prior to the compliance inspection: A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled
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.
Bar handsink observed missing hand cleanser. Provide & maintain. PIC to monitor handwashing
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.
Bar hand sink and restroom handwashing sink observed missing employee must wash hands/ handwashing only signage. Provide to encourage handwashing by food handlers.
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.
Remove and soak hood vents containing heavy grease and grime
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.
No hand soap at designated hand sink in kitchen / prep area - provide as discussed
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all articles inside the kitchen not affiliated wit the food service [ tools - loose debris ]
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.
Remove and soak hood vents containing heavy grease and grime
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.
No hand soap at designated hand sink in kitchen / prep area - provide as discussed
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all articles inside the kitchen not affiliated wit the food service [ tools - loose debris ]
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, Oct 9, 2025 · Original Source
Inspection
Oct 10, 2024
Report filed
3 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Post your current food safety certificate so the experation date is showing to the public in a conspicuous location - all letter grades for each restaurant shall be posted within five [ 5ft.] of the entrance - make thre necessary adjustments as discussed
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.
Floor and Wall Junctures Coved and Enclosed or Sealed (C)
Inspector’s notes
Several areas of the floors inside the restaurant starting at the [ beginning of the bar and leading into the kitchen ] are visinly compromised with missing broken and loose flooring - make thenecessary adjustments needed [ all non - food contact surfaces shall be / Clean - Smooth - Durable and non Absorbant ]
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.
Resurface the rear exit door in the kitchen as we discussed during inspection - several areas are visibly compromised - Address as needed
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, Oct 10, 2024 · Original Source
Inspection
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
Inspection
Dec 12, 2023
Passed
12 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Posr current copy of PIC food safety certificate on site as discussed
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Clearly identify with the proper dislosure / reminder all menu items offered under cooked - -[ steak - seafood ]
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Clean interior / exterior of all refrigeration / freezer equipment - all cooking equipment on the line - exterior of all bulk food storage bins from visible food spills stains 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.
Remove the two heavily soiled vents in the hood to deep clean overnight
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Replace missing test strips
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Remove soiled utensils discarded inside the designated hand sink as discussed and maintain clear and clean during hours of operation
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.
Resurface all wooden shelves and walls with peeling paint where needed
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.
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, Dec 12, 2023 · Original Source
Inspection
Dec 6, 2023
Failed
12 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Posr current copy of PIC food safety certificate on site as discussed
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Clearly identify with the proper dislosure / reminder all menu items offered under cooked - -[ steak - seafood ]
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Clean interior / exterior of all refrigeration / freezer equipment - all cooking equipment on the line - exterior of all bulk food storage bins from visible food spills stains 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.
Remove the two heavily soiled vents in the hood to deep clean overnight
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Replace missing test strips
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Remove soiled utensils discarded inside the designated hand sink as discussed and maintain clear and clean during hours of operation
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.
Resurface all wooden shelves and walls with peeling paint where needed
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.
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.