Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
8 inspections
Inspection
Aug 21, 2025
Passed
1 recorded violation
minorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Repair the tiles near the back door. Repair the door in the bar hallway.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Noted case of chicken stored on the floor.Discontinue and store 6 inches above the floor
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Dish gauge on high temperature dish machine not recording 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.
criticalCode 590.004/4-702.11-PCleaning and sanitizing
Official wording
Before Use After Cleaning (P)
Inspector’s notes
High temp dish machine recording 123F with irreversible thermometer.Repair Use the 3 bay sink to sanitize the utensils/pots and pans
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Repair the tiles near the back door. Repair the door in the bar hallway.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Noted case of chicken stored on the floor.Discontinue and store 6 inches above the floor
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Dish gauge on high temperature dish machine not recording 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.
criticalCode 590.004/4-702.11-PCleaning and sanitizing
Official wording
Before Use After Cleaning (P)
Inspector’s notes
High temp dish machine recording 123F with irreversible thermometer.Repair Use the 3 bay sink to sanitize the utensils/pots and pans
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Repair the tiles near the back door. Install the ceiling tiles missing above the pizza oven.
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 7, 2025 · Original Source
Inspection
Mar 21, 2025
Passed
3 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
Shredded Lettuce observed cold holding at 53f. PIC removed and placed in walk in to properly cool. Monitor unit to assure proper temperatures. Cut Tomato cold holding at 51f. PIC removed and placed in walk in unit. Cold holding shredded beef at 49F. PIC placed in walk in unit to properly cool down.
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
Low boy unit not operating properly. At the time of inspection the food all temp over 41F. PIC removed and placed in walk in unit. Discontinue utilizing the unit until proper repair is made.
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
Heavy food soils and debris build up observed on th top of the dishmachine. 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.
Official record from Boston Inspectional Services Department, Mar 21, 2025 · Original Source
Inspection
Feb 20, 2025
Failed
3 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
Shredded Lettuce observed cold holding at 53f. PIC removed and placed in walk in to properly cool. Monitor unit to assure proper temperatures. Cut Tomato cold holding at 51f. PIC removed and placed in walk in unit. Cold holding shredded beef at 49F. PIC placed in walk in unit to properly cool down.
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
Low boy unit not operating properly. At the time of inspection the food all temp over 41F. PIC removed and placed in walk in unit. Discontinue utilizing the unit until proper repair is made.
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
Heavy food soils and debris build up observed on th top of the dishmachine. 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.