Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
23 inspections
Inspection
Sep 8, 2026
Failed (extension granted)
3 recorded violations
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Observed the sprinkler pipes above the first floor food prep and barista area heavily soiled with dust buildup; clean and sanitize of 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.
At the first floor food prep and barista area observed exposed utility lines directly above where food prep is happening; provide enclosed pipes to prevent contamination of the food prep area.
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.
9-1-2026 Upon reinspection small rodent droppings persist in basement and behind door on first floor landing and no pest control operator has performed service. The person in charge showed a text message from the pest control operator from 8-31-2026 stating they were not able to do service yesterday due to car issues. Clean and sanitize the affected areas of droppings and have your pest control operator perform service prior to the Hearing on 9-8-2026 and as many services as required to provide a clean IPM style report showing sanitation in the location is acceptable no captures or evidence of pests and structural voids have been fixed.
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.
Official record from Boston Inspectional Services Department, Sep 8, 2026 · Original Source
Inspection
Sep 1, 2026
Hearing scheduled
11 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed employees handling and preparing foods without wearing hair restraints; provide effective hair restraints for staff who are handling or preparing foods.
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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed a matcha whisk stored in 70F soiled water; in use utensils should be stored in cool running water on a clean and sanitized surface or in water 135F and above.
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.
Observed a food handler bring the food processor that was uncovered and in the basement that does not have a ceiling up to the food prep area on the first floor and process vegetables without cleaning and sanitizing the food processor prior to using the machine to process food; clean and sanitize food contact surfaces or keep them protected from contamination when not in use.
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.
Observed previously cooked egg from the presmise reheated to less than 165F for the Breakfast Bahn Mi temperature was 126F; reheated foods should be reheated to at least 165F.
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.
Observed cooked rice stored in sealed containers cooling in the refrigerator follow only the approved cooling procedures as discussed.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed whole shell raw eggs stored at ambient in the back kitchen area at 67F cooked egg stored in the sandwich style cooler stored on top of the hotel pans on a plate at 65F opened sweetend condenced milk stored on the counter at the barista area at 70F and two cambros of pickled carrots and daikon in a basement refrigerator at 53F. The person in charge states the shell eggs had been out of mechanical refrigeration for about an hour and placed them into the cooler to properly cool to 41F the cooked egg was voluntarily discarded the pickled carrot and daikon cambros were placed in an ice bath and the opened sweetened condensed milk was voluntarily discarded; hold cold TCS foods at or below 41F.
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 location is using a new high temperature warewashing machine which replaced the chemical warewashing machine from prior inspections but could not produce an irreversible thermometer; 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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Observed the sprinkler pipes above the first floor food prep and barista area heavily soiled with dust buildup; clean and sanitize of 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.
At the first floor food prep and barista area observed exposed utility lines directly above where food prep is happening; provide enclosed pipes to prevent contamination of the food prep area.
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.
9-1-2026 Upon reinspection small rodent droppings persist in basement and behind door on first floor landing and no pest control operator has performed service. The person in charge showed a text message from the pest control operator from 8-31-2026 stating they were not able to do service yesterday due to car issues. Clean and sanitize the affected areas of droppings and have your pest control operator perform service prior to the Hearing on 9-8-2026 and as many services as required to provide a clean IPM style report showing sanitation in the location is acceptable no captures or evidence of pests and structural voids have been fixed.
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.
A request for variance was granted for use of the three compartment sink as a prep sink but the required operating procedures for using the sink as a prep sink were not followed: the three compartment sink was not cleaned and sanitized before use as a prep sink and the provided collanders rest on the bottom of the sink when in use which is also against the approved operating procedures that were approved by the board of health; retrain staff to follow approved procedures for use of the three compartment sink as a prep sink to prevent possible contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Sep 1, 2026 · Original Source
Inspection
Aug 25, 2026
Failed
11 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed employees handling and preparing foods without wearing hair restraints; provide effective hair restraints for staff who are handling or preparing foods.
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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed a matcha whisk stored in 70F soiled water; in use utensils should be stored in cool running water on a clean and sanitized surface or in water 135F and above.
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.
Observed a food handler bring the food processor that was uncovered and in the basement that does not have a ceiling up to the food prep area on the first floor and process vegetables without cleaning and sanitizing the food processor prior to using the machine to process food; clean and sanitize food contact surfaces or keep them protected from contamination when not in use.
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.
Observed previously cooked egg from the presmise reheated to less than 165F for the Breakfast Bahn Mi temperature was 126F; reheated foods should be reheated to at least 165F.
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.
Observed cooked rice stored in sealed containers cooling in the refrigerator follow only the approved cooling procedures as discussed.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed whole shell raw eggs stored at ambient in the back kitchen area at 67F cooked egg stored in the sandwich style cooler stored on top of the hotel pans on a plate at 65F opened sweetend condenced milk stored on the counter at the barista area at 70F and two cambros of pickled carrots and daikon in a basement refrigerator at 53F. The person in charge states the shell eggs had been out of mechanical refrigeration for about an hour and placed them into the cooler to properly cool to 41F the cooked egg was voluntarily discarded the pickled carrot and daikon cambros were placed in an ice bath and the opened sweetened condensed milk was voluntarily discarded; hold cold TCS foods at or below 41F.
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 location is using a new high temperature warewashing machine which replaced the chemical warewashing machine from prior inspections but could not produce an irreversible thermometer; 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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Observed the sprinkler pipes above the first floor food prep and barista area heavily soiled with dust buildup; clean and sanitize of soils. The basement floor in front of the refrigerators are soiled with stains; clean and sanitize of 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.
At the first floor food prep and barista area observed exposed utility lines directly above where food prep is happening; provide enclosed pipes to prevent contamination of the food prep area.
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.
In the basement observed small dark rodent droppings behind equipment around the perimeter of the basement room; have your pest control operator perform a service and as many services as required to provide a clean (no activity no evidence structural voids have been filled and sanitation is acceptable) and send the IPM style reports to isdhealth@boston.gov and clean and sanitize the basement of droppings.
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.
A request for variance was granted for use of the three compartment sink as a prep sink but the required operating procedures for using the sink as a prep sink were not followed: the three compartment sink was not cleaned and sanitized before use as a prep sink and the provided collanders rest on the bottom of the sink when in use which is also against the approved operating procedures that were approved by the board of health; retrain staff to follow approved procedures for use of the three compartment sink as a prep sink to prevent possible contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Aug 25, 2026 · Original Source
Inspection
Aug 20, 2026
Passed
1 recorded violation
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Please provide an SOP of how fruits and vegetables will be rinsed.
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.
Official record from Boston Inspectional Services Department, Aug 20, 2026 · Original Source
Inspection
Aug 3, 2026
Failed (extension granted)
2 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Please provide an SOP of how fruits and vegetables will be rinsed.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed damaged rubber baseboard. Repair. Observed dry wall behind the 3 bay sink. Provide nonabsorbent walls behind 3 bay sink.
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 3, 2026 · Original Source
Inspection
Jul 22, 2026
Failed (extension granted)
12 recorded violations
majorCode 590.005/5-203.11-PFHandwashing
Official wording
Handwashing Sinks-Numbers and Capacities (Pf)
Inspector’s notes
No hand sink in the basement. Provide hand sink.
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 590.005/5-203.15-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device Carbonator (P)
Inspector’s notes
Observed a small water leak in the basement. Contact a licensed plumber to repair leak and remove any stagnant water from the floor. Photo taken .
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Observed no air gap under the prep sink in the basement. Contact a licensed plumber pull proper permit at 1010 Mass ave. After the air gap has been installed the plumbing inspector must sign off before health can sign off.
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.
Observed heavy soil and debris on the grounds infront of the establishment. Clean and sanitize to remove heavy soil and debris. Ensure staff is cleaning and removing all debris before closing the establishment every night.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soil on the walls in the back room off the front counter. Clean walls to remove soil.
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.
Observed prep sink dry goods and prep area being stored under utility lines in the basement. Provide smooth durable cleanable enclosed ceiling in basement.
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.
minorCode 590.006/6-202.12-CEmployee health and hygiene
Official wording
Heating Ventilation Air Conditioning System Vents (C)
Inspector’s notes
Observed lights in the basement that are not properly shielded. Provide proper lighting in prep area.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed damaged rubber baseboard. Repair. Observed dry wall behind the 3 bay sink. Provide nonabsorbent walls behind 3 bay sink.
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.
Observed a prep sink in the basement under pipes with food debris inside the drain. Also observed food debris on counter . No prep work can be done in the basement without approval from ISD HEALTH. Please discontinue any prep until approved. Provide engineers report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed mold- like substance inside the ice machine. Clean and sanitize to remove mold- like substance.
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, Jul 22, 2026 · Original Source
Inspection
Jul 15, 2026
Failed
12 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Observed a prep sink in the basement under pipes with food debris inside the drain. Also observed food debris on counter . No prep work can be done in the basement without approval from ISD HEALTH. Please discontinue any prep until approved. Provide engineers report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed mold- like substance inside the ice machine. Clean and sanitize to remove mold- like substance. Observed mold like substance inside the hoses at the 3 bay sink. Replace with new hoses or sanitize to remove the mold. Observed food debris and other items on the counters in the basement. Clean counters to remove all food debis. Observed left over food debris in the drain plug located in the basement. Ensure staff is not leaving any left over food.
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.
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 590.005/5-203.15-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device Carbonator (P)
Inspector’s notes
Observed a small water leak in the basement. Contact a licensed plumber to repair leak and remove any stagnant water from the floor. Photo taken .
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Observed no air gap under the prep sink in the basement. Contact a licensed plumber pull proper permit at 1010 Mass ave. After the air gap has been installed the plumbing inspector must sign off before health can sign off.
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.
Observed heavy soil and debris on the grounds infront of the establishment. Clean and sanitize to remove heavy soil and debris. Ensure staff is cleaning and removing all debris before closing the establishment every night. Observed a hole on top of the trash bins. Replace with new bin. Observed trash inside the fencing around the trees. Clean to remove.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soil on the walls in the back room off the front counter. Clean walls to remove soil.
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.
Observed prep sink dry goods and prep area being stored under utility lines in the basement. Provide smooth durable cleanable enclosed ceiling in basement.
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.
minorCode 590.006/6-202.12-CEmployee health and hygiene
Official wording
Heating Ventilation Air Conditioning System Vents (C)
Inspector’s notes
Observed lights in the basement that are not properly shielded. Provide proper lighting in prep area.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed missing tiles in front of the dishmachine. Repair. Observed damaged rubber baseboard. Repair. Observed the exterior door in the basement that leads to the hallway needs to be repaired. Door should be tight up against the door frame to prevent any rodent activity. Repair door. Observed dry wall behind the 3 bay sink. Provide nonabsorbent walls behind 3 bay sink.
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, Jul 15, 2026 · Original Source
Inspection
May 26, 2026
Passed
3 recorded violations
minorCode 590.004/4-204.112-CFood temperature
Official wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
Provide thermometers inside all refrigerated units
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.
Upon reinspection the pest control report from 5-11-2026 states multiple captures and evidence of mice and during the reinspection observed multiple areas in the basement with small dark rodent droppings and a captured mouse on a glue trap behind a chest freezer. Clean and sanitize the basement of droppings and have your pest control operator perform a service and provide an IPM report that shows no captures and no evidence of pests.
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.
Official record from Boston Inspectional Services Department, May 26, 2026 · Original Source
Inspection
May 18, 2026
Failed (extension granted)
15 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Multiple employees observed without hair restraints handling and preparing foods; provide effective hair restraints for employees
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Per discussion with staff there are no 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.
Upon reinspection the Certified Food Protection Manager was able to answer questions about food safety illness policy and sanitization; the person in charge should be knowlegable about food safety illness policy and sanitization and that can take active managerial control of the restaurant.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed a bowl stored in a bulk rice container and in-use stirring spoons stored in 70F water; utensils used to move foods from bulk containers should have handles and in-use utensils should be stored in water 135F and above on a clean and sanitized surface or in cool running water.
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.
Upon reinspection observed an employee placing cooked eggs from the frying pan onto a plate and placed the plate into a cold holding unit; foods should be cooled using approved cooling methods only.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed whole shell eggs stored next to the electric cooktops at 60F; shell eggs should be stored at or below 45F. Eggs were moved to the walk-in refrigerator to cool to 41F.
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 thermometers inside all refrigerated units
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
Per discussion with the employees the location uses quats sanitizer to sanitize their food contact surfaces but could not produce a testing device for the quats; provide proper testing device for sanitizer.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
On the drop plate of the ice machine there is pink slime; clean and sanitize.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Upon reinspection the person in charge states a plumber had been contracted and inspected the prep sink to estimate the cost of work that needed to be completed. Provide the plumber's report to isdhealth@boston.gov or have the plumber pull proper permits and install an air gap at the prep sink.
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.
Upon reinspection the pest control report from 5-11-2026 states multiple captures and evidence of mice and during the reinspection observed multiple areas in the basement with small dark rodent droppings and a captured mouse on a glue trap behind a chest freezer. Clean and sanitize the basement of droppings and have your pest control operator perform a service and provide an IPM report that shows no captures and no evidence of pests.
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.
Post Health Permit and Site Cleanliness License Post allergy awareness poster in back of house for staff Post signage visible to customers stating "A copy of the most recent health inspection is available to view upon request."
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 18, 2026 · Original Source
Inspection
May 12, 2026
Hearing scheduled
16 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed multiple employees returning to the food prep area and then handling or preparing foods without washing hands beforehand and could not wash hands properly because the handwashing sink has been blocked by a red sanitizer bucket and the handwashing sink in the rear prep area has no approved hand drying device; retrain staff on proper handwashing technique and when to wash hands and to have handwashing sinks fully stocked at all times
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Multiple employees observed without hair restraints handling and preparing foods; provide effective hair restraints for employees
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Per discussion with staff there are no 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.
Upon reinspection the Certified Food Protection Manager was able to answer questions about food safety illness policy and sanitization; the person in charge should be knowlegable about food safety illness policy and sanitization and that can take active managerial control of the restaurant.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed a bowl stored in a bulk rice container and in-use stirring spoons stored in 70F water; utensils used to move foods from bulk containers should have handles and in-use utensils should be stored in water 135F and above on a clean and sanitized surface or in cool running water.
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.
Upon reinspection observed an employee placing cooked eggs from the frying pan onto a plate and placed the plate into a cold holding unit; foods should be cooled using approved cooling methods only.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed whole shell eggs stored next to the electric cooktops at 60F; shell eggs should be stored at or below 45F. Eggs were moved to the walk-in refrigerator to cool to 41F.
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 in the back prep area uses temprature to sanitize but employees could not produce an irreversible thermometer for the unit; provide.
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
Per discussion with the employees the location uses quats sanitizer to sanitize their food contact surfaces but could not produce a testing device for the quats; provide proper testing device for sanitizer.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
On the drop plate of the ice machine there is pink slime; clean and sanitize.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Upon reinspection the person in charge states a plumber had been contracted and inspected the prep sink to estimate the cost of work that needed to be completed. Provide the plumber's report to isdhealth@boston.gov or have the plumber pull proper permits and install an air gap at the prep sink.
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.
Upon reinspection the pest control report from 5-11-2026 states multiple captures and evidence of mice and during the reinspection observed multiple areas in the basement with small dark rodent droppings and a captured mouse on a glue trap behind a chest freezer. Clean and sanitize the basement of droppings and have your pest control operator perform a service and provide an IPM report that shows no captures and no evidence of pests.
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.
Post Health Permit and Site Cleanliness License Post allergy awareness poster in back of house for staff Post signage visible to customers stating "A copy of the most recent health inspection is available to view upon request."
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 12, 2026 · Original Source
Inspection
May 8, 2026
Failed
16 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed multiple employees returning to the food prep area and then handling or preparing foods without washing hands beforehand and could not wash hands properly because the handwashing sink has been blocked by a red sanitizer bucket and the handwashing sink in the rear prep area has no approved hand drying device; retrain staff on proper handwashing technique and when to wash hands and to have handwashing sinks fully stocked at all times
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Multiple employees observed without hair restraints handling and preparing foods; provide effective hair restraints for employees
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Per discussion with staff there are no 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.
There was no person designated in charge during the inspection and nobody on staff was able to answer questions about food safety illness policy and sanitization; when the certified food protection manager is not on site assign someone who is knowlegable about food safety illness policy and sanitization and that can take active managerial control of the restaurant. The employees did not know the person whose Certified Food Protection Manager certification that is posted is and there are no other certifications posted. Provide a Certified Food Protection Manager that can manager on-site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed a bowl stored in a bulk rice container and in-use stirring spoons stored in 70F water; utensils used to move foods from bulk containers should have handles and in-use utensils should be stored in water 135F and above on a clean and sanitized surface or in cool running water.
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.
Per a discussion with an employee observed cooked eggs on a plate stored on top of containers in a sandwich cooler at 54F that had been cooked an hour ago; foods should be cooled using the approved cooling methods only.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed whole shell eggs stored next to the electric cooktops at 60F; shell eggs should be stored at or below 45F. Eggs were moved to the walk-in refrigerator to cool to 41F.
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 in the back prep area uses temprature to sanitize but employees could not produce an irreversible thermometer for the unit; provide.
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
Per discussion with the employees the location uses quats sanitizer to sanitize their food contact surfaces but could not produce a testing device for the quats; provide proper testing device for sanitizer.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
On the drop plate of the ice machine there is pink slime; clean and sanitize.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the prep sink in the basement there is a direct connection to the wastewater system; have a licensed plumber pull proper permits and install an air gap.
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.
Observed small dark rodent droppings at the bottom of the stairs and next to the shelving; clean and sanitize the basement and provide your most recent pest control report and have your pest control operator perform a service before the reinspection and provide to isdhealth@boston.gov the report should show no captures no evidence of pest activity.
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.
Post Health Permit and Site Cleanliness License Post allergy awareness poster in back of house for staff Post signage visible to customers stating "A copy of the most recent health inspection is available to view upon request."
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 8, 2026 · Original Source
Inspection
Aug 5, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Aug 5, 2025 · Original Source
Inspection
Aug 1, 2025
Passed
2 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Aioli made in house two days prior with no date marking. Date and label all prepped foods held over 24 hours.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Consumer advisory discloses raw eggs in aioli but does not remind consumers of hazards of raw eggs. Update menu to disclose and remind consumers regarding raw egg consumption.
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.
Official record from Boston Inspectional Services Department, Aug 1, 2025 · Original Source
Inspection
Jul 25, 2025
Failed
2 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Aioli made in house two days prior with no date marking. Date and label all prepped foods held over 24 hours.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Consumer advisory discloses raw eggs in aioli but does not remind consumers of hazards of raw eggs. Update menu to disclose and remind consumers regarding raw egg consumption.
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.
Official record from Boston Inspectional Services Department, Jul 2, 2025 · Original Source
Inspection
Jan 30, 2025
Passed
2 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Container of house-made aioli without date marking. Made yesterday. Ensure all prepped foods are dated.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Menu wihtout Consumer Advisory for aioli served made with raw egg yolks. Provide information on all menu items that include aioli.
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.
Official record from Boston Inspectional Services Department, Jan 30, 2025 · Original Source
Inspection
Jan 23, 2025
Failed
2 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Container of house-made aioli without date marking. Made yesterday. Ensure all prepped foods are dated.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Menu wihtout Consumer Advisory for aioli served made with raw egg yolks. Provide information on all menu items that include aioli.
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.
Official record from Boston Inspectional Services Department, Jan 23, 2025 · Original Source
Inspection
Jun 28, 2024
Passed
3 recorded violations
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Mouse droppings in basement under stairs and oven. Clean and monitor. Previous pest reports provided. Provide next pest report before reinspection.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Water on basement floor around hot water tank. Cleana nd dry area to avoid attracting pests.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Dead mice on glue traps under oven and basement stairs. Discard dead pests regularly to determine activity.
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.
Official record from Boston Inspectional Services Department, Jun 28, 2024 · Original Source
Inspection
Jun 20, 2024
Failed (extension granted)
3 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Water on basement floor around hot water tank. Cleana nd dry area to avoid attracting pests.
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.
Mouse droppings in basement under stairs and oven. Clean and monitor. Previous pest reports provided. Provide next pest report before reinspection.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Dead mice on glue traps under oven and basement stairs. Discard dead pests regularly to determine activity.
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of ice machine with pink mold-like substance. Clean to prevent contamination
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Soiled cardboard under induction burners. Discard. Use materials that are smooth cleanable non-absorbent
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.
Mouse droppings in basement under deli refrigerator behind dish machine. Clean and monitor. Provide current pest report
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.
Official record from Boston Inspectional Services Department, Jun 11, 2024 · Original Source
Inspection
Jun 4, 2024
Failed
5 recorded violations
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of ice machine with pink mold-like substance. Clean to prevent contamination
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.
Mouse droppings in basement under deli refrigerator behind dish machine. Clean and monitor. Provide current pest report
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Soiled cardboard under induction burners. Discard. Use materials that are smooth cleanable non-absorbent
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, Jun 4, 2024 · Original Source
Inspection
Jan 30, 2024
Report filed
14 recorded violations
criticalCode 590.003/3-202.11-PFood temperature
Official wording
Temperature (P)
Inspector’s notes
Cooked chicken beef and pork and mayonnaise made with raw egg yolk recevied from West Roxbury location without receiving log. Provide reciving log for TCS foods delivered from main 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.
Shell eggs partially cooked cooled and then microwaved to order. No precedures ofr noncontinuous cooking. Dicontinue partially cooking raw shell eggs ahead of service. Cook eggs thoroughly to 145F cool completely.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked foods in refrigerator over 50F held over night: cooked chicken cooked beef cooked rice. Discarded by PIC. Unit reading 60F. Service as needed.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Mayonnaise made with raw egg yolk served on sandwiches without consumer advisory on menu. Discontinue serving mayo without consumer advisory. Update menu as needed
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
No thermal strips or irreversible thermometer for testing final rinse temperature for high temp dish machine. Provide either strips or 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test strips for quats sanitizer. Provide 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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of ice machine with pink mold-like build-up. Clean to prevent contamination
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Mouse droppings at service line under oven and around basement perimeter. Clean and monitor for activity. Spills on basement refrigerators and floor. Clean to avoid attracting pests.
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.
Ceiling light in kitchen dark. Electrician has been called
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.
Segregation and Location-Distressed Merchandise (Pf)
Inspector’s notes
Bags of cooked chicken and beef labeld from last month. Discarded by PIC. If cooked food is frozen then thawed indicate use by date from date of thawing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Dea mice on glue traps in kitchen and basement. Discard dead pests to prevent contamination. Reviewed pest reports- indicated no activity. Review findings with pest company.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Missing and broked floor tiles in kitchen. Repair as needed for smooth cleanable non-absorbent flooring. Tiles are on site for repair
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.
Quats sanitizer testing above 500ppm. Dilute to safe levels of 200ppm. Follow label directions for mixing sanitizer tablets.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Official record from Boston Inspectional Services Department, Jan 30, 2024 · Original Source
Inspection
Jan 25, 2024
Failed
14 recorded violations
criticalCode 590.003/3-202.11-PFood temperature
Official wording
Temperature (P)
Inspector’s notes
Cooked chicken beef and pork and mayonnaise made with raw egg yolk recevied from West Roxbury location without receiving log. Provide reciving log for TCS foods delivered from main 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.
Shell eggs partially cooked cooled and then microwaved to order. No precedures ofr noncontinuous cooking. Dicontinue partially cooking raw shell eggs ahead of service. Cook eggs thoroughly to 145F cool completely.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked foods in refrigerator over 50F held over night: cooked chicken cooked beef cooked rice. Discarded by PIC. Unit reading 60F. Service as needed.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Mayonnaise made with raw egg yolk served on sandwiches without consumer advisory on menu. Discontinue serving mayo without consumer advisory. Update menu as needed
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
No thermal strips or irreversible thermometer for testing final rinse temperature for high temp dish machine. Provide either strips or 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test strips for quats sanitizer. Provide 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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of ice machine with pink mold-like build-up. Clean to prevent contamination
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Mouse droppings at service line under oven and around basement perimeter. Clean and monitor for activity. Spills on basement refrigerators and floor. Clean to avoid attracting pests.
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.
Ceiling light in kitchen dark. Replace for full lighting.
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.
Segregation and Location-Distressed Merchandise (Pf)
Inspector’s notes
Bags of cooked chicken and beef labeld from last month. Discarded by PIC. If cooked food is frozen then thawed indicate use by date from date of thawing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Dea mice on glue traps in kitchen and basement. Discard dead pests to prevent contamination. Reviewed pest reports- indicated no activity. Review findings with pest company.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Missing and broked floor tiles in kitchen. Repair as needed for smooth cleanable non-absorbent flooring.
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.
Quats sanitizer testing above 500ppm. Dilute to safe levels of 200ppm. Follow label directions for mixing sanitizer tablets.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.