Inspection
Feb 27, 2026
8 recorded violations
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Observed wiping cloths soiled on the counters. Store properly in sanitizer solution.
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.
More about cleaning or sanitizing problemsOfficial wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Sveral products inside the walk-un unit without date marking. 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.
More about food kept at an unsafe temperatureOfficial wording
Manual Warewashing Equipment Hot Water Sanitization Temperatures (P)
Inspector’s notes
Low temp dish machine does not register any sanitizer level (chlorine). Repair to mantain 50-100ppm. Three bay sink must be used until repairs are made.
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.
More about food kept at an unsafe temperatureOfficial wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Interior of double door freezer soiled. Clean properly.
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.
More about cleaning or sanitizing problemsOfficial wording
Floors Walls and Ceilings Utility Lines (C)
Inspector’s notes
Several ceiling tiles missing or damaged due to a leak at the prep area. Replace.
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.
More about building upkeep issuesOfficial wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
Handsinks at cooking line and prep area missing soap. Provide
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.
More about handwashing problemsOfficial wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
A leak at prep area from the ceiling is currently contained through a plastic hose into a plastic container. 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.
More about building upkeep issuesOfficial wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood Vent with grease build up. 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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Feb 27, 2026 · Original Source