Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
11 inspections
Inspection
Aug 3, 2026
Passed
1 recorded violation
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Upon reinspection work has been done at the prep sink but no permit has been given by a City Plumber; have your licensed plumber pull proper permits and have their work inspected and approved by a City Plumber and provide the permit to damien.yee@boston.gov
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.
Official record from Boston Inspectional Services Department, Aug 3, 2026 · Original Source
Inspection
Jun 25, 2026
Failed (extension granted)
3 recorded violations
majorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible for the high temperature warewashing machine at the bar 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
During the reinspection observed a new violation at the bar where a perforated hotel pan is stored inside the handwashing sink basin with used bottle corks and bottle caps inside the perforated hotel pan. Retrain staff that handwashing sinks are for hand washing only.
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 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Upon reinspection work has been done at the prep sink but no permit has been given by a City Plumber; have your licensed plumber pull proper permits and have their work inspected and approved by a City Plumber and provide the permit to damien.yee@boston.gov
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.
Official record from Boston Inspectional Services Department, Jun 25, 2026 · Original Source
Inspection
Jun 17, 2026
Failed (extension granted)
7 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
The provided Allergen Awareness certificate expired in 2024; have at least one full-time employee go through the allergen awareness training and provide an updated certificate.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed multiple shellstock tags not filled out with last date served or discarded; all shellstock tags should be filled out with last date sold used or discarded.
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 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed in-use utensils stored in 70F water; utensils should be stored on a clean and sanitized surface in water 135F and above 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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible for the high temperature warewashing machine at the bar 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
During the reinspection observed a new violation at the bar where a perforated hotel pan is stored inside the handwashing sink basin with used bottle corks and bottle caps inside the perforated hotel pan. Retrain staff that handwashing sinks are for hand washing only.
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 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
6-17-26: Upon reinspection the person in charge states that a licensed plumber has been on site last week and they are returning today. Have your licensed plumber pull proper permits and install and 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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Both yellow hood inspection stickers are missing a punched out year for the expiration; have your approved hood cleaning company perform a service on the hood and provide updated stickers.
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 17, 2026 · Original Source
Inspection
Jun 10, 2026
Failed
6 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
The provided Allergen Awareness certificate expired in 2024; have at least one full-time employee go through the allergen awareness training and provide an updated certificate.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed multiple shellstock tags not filled out with last date served or discarded; all shellstock tags should be filled out with last date sold used or discarded.
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 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed in-use utensils stored in 70F water; utensils should be stored on a clean and sanitized surface in water 135F and above 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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible for the high temperature warewashing machine at the bar 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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the food prep sink next to the pizza prep area no air gap was observed and the line could not be traced as it goes into a wall; have a licensed 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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Both yellow hood inspection stickers are missing a punched out year for the expiration; have your approved hood cleaning company perform a service on the hood and provide updated stickers.
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 10, 2026 · Original Source
Inspection
Aug 21, 2025
Report filed
5 recorded violations
minorCode 590.003/3-501.13-CFood temperature
Official wording
Thawing (C)
Inspector’s notes
Reduced oxygen packaged tuna thawing in refrigerator in packaging. Per package directions- pierce or removing packagine prior to thawing.
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 quats test strips for testing quats sanitizer at 3 compartment sink. 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils and debris in floor drain under bar. 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Loose floor tiles at cookline. Repair or replace for smooth durable surface. PIC stated repair is pending
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
No hood sticker on exhaust system. Contact hood company for current hood sticker.
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, Aug 21, 2025 · Original Source
Inspection
Aug 15, 2025
Failed
5 recorded violations
minorCode 590.003/3-501.13-CFood temperature
Official wording
Thawing (C)
Inspector’s notes
Reduced oxygen packaged tuna thawing in refrigerator in packaging. Per package directions- pierce or removing packagine prior to thawing.
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 quats test strips for testing quats sanitizer at 3 compartment sink. 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils and debris in floor drain under bar. 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Loose floor tiles at cookline. Repair or replace for smooth durable surface.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
No hood sticker on exhaust system. Contact hood company for current hood sticker.
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, Aug 15, 2025 · Original Source
Inspection
Feb 21, 2025
Report filed
1 recorded violation
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Faucet at bar hand sink loose. Secure or re-seal as needed to prevent possible leaks.
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, Feb 21, 2025 · Original Source
Inspection
Aug 13, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Aug 13, 2024 · Original Source
Inspection
Feb 6, 2024
Passed
1 recorded violation
criticalCode 590.004/4-501.114-PChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Kitchen dish machine not testing for sanitizer. Pump does not appear to be working. Service as needed. Sanitize all food contact equipment and utensils in 3 compartment sink
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, Feb 6, 2024 · Original Source
Inspection
Jan 31, 2024
Failed
1 recorded violation
criticalCode 590.004/4-501.114-PChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Kitchen dish machine not testing for sanitizer. Pump does not appear to be working. Service as needed. Sanitize all food contact equipment and utensils in 3 compartment sink
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.