ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Inspection
Feb 5, 2026
Passed
1 recorded violation
minorCode 590.006/6-201.18-CFacility maintenance
Official wording
Walls and Ceilings Studs Joists and Rafters (C)
Inspector’s notes
At the bar area there is no finished ceiling; provide a finished ceiling above the bar.
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.
At the bar area there is no finished ceiling; provide a finished ceiling above the bar.
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 30, 2026 · Original Source
Inspection
Dec 19, 2025
Failed (extension granted)
5 recorded violations
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
On the menu and confirmed with the person in charge the fish ceviche is served raw but there is no consumer advisory or reminder on the menu; provide a consumer advisory and reminder on the menu indicating raw or undercooked foods.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Establishment has a high temperature warewashing machine but does not have a temperature measuring device; provide an irreversible thermometer to measure the last rinse of the warewashing machine.
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
The location does not have the proper sanitizer test strips for the quats sanitizer that was purchased; provide proper test strips for the sanitizer 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.
At the bar area there is no finished ceiling; provide a finished ceiling above the bar.
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, Dec 19, 2025 · Original Source
Inspection
Dec 18, 2025
Failed
5 recorded violations
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
On the menu and confirmed with the person in charge the fish ceviche is served raw but there is no consumer advisory or reminder on the menu; provide a consumer advisory and reminder on the menu indicating raw or undercooked foods.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Establishment has a high temperature warewashing machine but does not have a temperature measuring device; provide an irreversible thermometer to measure the last rinse of the warewashing machine.
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
The location does not have the proper sanitizer test strips for the quats sanitizer that was purchased; provide proper test strips for the sanitizer 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.
At the bar area there is no finished ceiling; provide a finished ceiling above the bar.
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.