ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Inspection
Aug 17, 2026
Report filed
2 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Provide hair restraints for employees preparing drinks in barista area at all times.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Post allergy notice on or near POS system or on menus on the wall stating "Before placing your order please inform your server if a person in your party has a food allergy."
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Aug 17, 2026 · Original Source
Inspection
May 14, 2026
Passed
4 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
There are no writeen procedures to clean up a vomit and diarrhea event; provide.
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.
Provide internal thermometers for all cold holding units placed in a conspicuous location.
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
The warewashing machine uses heat to sanitize but no irreversible thermometer could be presented during the inspection; provide an irreversible thermometer.
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.
Provide an allergy notice on all menus: All printed menus and menu boards must include a clear and conspicuous notice requesting that customers inform the server before placing an order if they have a food allergy. The notice should state: "Before placing your order please inform your server if a person in your party has a food allergy." Post allergen poster in back of house for staff Post Site Cleanliness License
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, May 14, 2026 · Original Source
Inspection
May 11, 2026
Failed
4 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
There are no writeen procedures to clean up a vomit and diarrhea event; provide.
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.
Provide internal thermometers for all cold holding units placed in a conspicuous location.
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
The warewashing machine uses heat to sanitize but no irreversible thermometer could be presented during the inspection; provide an irreversible thermometer.
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.
Provide an allergy notice on all menus: All printed menus and menu boards must include a clear and conspicuous notice requesting that customers inform the server before placing an order if they have a food allergy. The notice should state: "Before placing your order please inform your server if a person in your party has a food allergy." Post allergen poster in back of house for staff Post Site Cleanliness License
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.