Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
13 inspections
Inspection
Aug 24, 2026
Report filed
1 recorded violation
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Aluminum foil covering stove and shelf above. Discard foil. Discontinue covering stove in foil- it can burn or fall into 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.
Official record from Boston Inspectional Services Department, Aug 24, 2026 · Original Source
Inspection
Feb 3, 2026
Passed
5 recorded violations
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Aluminum foil covering shelf over stove and panels around deep fryer. Discard foil and discontinue covering equipment.
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.
Counter top fryer unit not covered by exhaust hood or fire supression. Remove unit to prevent fire hazard.
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.
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
Raw meat being prepped in 3 compartment sink. Prep raw meat in prep sink after washing vegetabloes. Clean and sanitize prep sink between uses.
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.
Quats sanitizer in spray bottle testing over 500ppm. Dilute to 200ppm. Retrain staff to safely mix sanitizer.
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 3, 2026 · Original Source
Inspection
Jan 27, 2026
Failed
5 recorded violations
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Aluminum foil covering shelf over stove and panels around deep fryer. Discard foil and discontinue covering equipment.
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.
Counter top fryer unit not covered by exhaust hood or fire supression. Remove unit to prevent fire hazard.
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.
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
Raw meat being prepped in 3 compartment sink. Prep raw meat in prep sink after washing vegetabloes. Clean and sanitize prep sink between uses.
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.
Quats sanitizer in spray bottle testing over 500ppm. Dilute to 200ppm. Retrain staff to safely mix sanitizer.
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.
Live cat cat food and cat litter observed downstrairs in the basement. Remove No live cat on site . IPM report showed activity (8.25.25) PIC to email detailed IPM report from a licensed exterminator report to : inca.prince@boston.gov
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
Multiple holes observed on the ceiling downstairs in the basement area. Potential entryway for pests. 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.
Official record from Boston Inspectional Services Department, Sep 2, 2025 · Original Source
Inspection
Aug 25, 2025
Failed (extension granted)
6 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Hood filters observed heavily soiled from grease accumulation and dust.Clean to remove. Hood sticker expires 8.25.25
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.
Prep sink pipe observed leaking between the airgap install and pipe. Repair provide invoice from a licensed plumber.
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.
Live cat cat food and cat litter observed downstrairs in the basement. Remove No live cat on site . IPM report showed activity (8.25.25) PIC to email detailed IPM report from a licensed exterminator report to : inca.prince@boston.gov
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.
Live cat cat food and cat litter observed downstrairs in the basement. Remove PIC to email detailed IPM report from a licensed exterminator report to : inca.prince@boston.gov
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Multiple holes observed on the ceiling downstairs in the basement area. Potential entryway for pests. 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.
Official record from Boston Inspectional Services Department, Aug 25, 2025 · Original Source
Inspection
Aug 18, 2025
Failed
4 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Hood filters observed heavily soiled from grease accumulation and dust.Clean to remove. Hood sticker expires 8.25.25
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.
Prep sink pipe observed leaking between the airgap install and pipe. Repair provide invoice from a licensed plumber.
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.
Live cat cat food and cat litter observed downstrairs in the basement. Remove PIC to email detailed IPM report from a licensed exterminator report to : inca.prince@boston.gov
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 18, 2025 · Original Source
Inspection
Dec 2, 2024
Passed
10 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
PIC will need to review with all staff proper holding temperatures and to moniotr this during the day. Be sure that equipment is turned on to the proper temperature to hold hot foods at or above 135F and cold food at or below 41F. General cleaning and repairs would help you with the fruit fly issue.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
PIC will need to properly cover foods in storage. Multiple containers with out covers.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Sliced tomatos used for sandwich in reach in refrigerator at 51F. PIC stated that he just had them out. Maybe put smaller amounts out and store on ice if needed dure lunch rush.
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Empanadas at front counter between 119F. Unit temperture was 120F. PIC did turn up the unit.
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
One of the hand sinks on the cooking line was blocked with a table. PIC moved table.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
PIC will need to clean the wall behind the cooking line.
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.
Hand sink on cookin line did not have soap. PIC filled container with soap.
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.
PIC will need to do a deep cleaning and have pest control address the fruit fly issue in the kitchen above the three bay sink and some in basement.
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
PIC will need to install a door sweep on the back door as discussed. PIC will need to repair the prep sink on the cooking line. Leaking onto the floor.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Dec 2, 2024 · Original Source
Inspection
Nov 20, 2024
Failed
10 recorded violations
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
PIC will need to clean the wall behind the cooking line.
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.
PIC will need to review with all staff proper holding temperatures and to moniotr this during the day. Be sure that equipment is turned on to the proper temperature to hold hot foods at or above 135F and cold food at or below 41F. General cleaning and repairs would help you with the fruit fly issue.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
PIC will need to properly cover foods in storage. Multiple containers with out covers.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Sliced tomatos used for sandwich in reach in refrigerator at 51F. PIC stated that he just had them out. Maybe put smaller amounts out and store on ice if needed dure lunch rush.
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Empanadas at front counter between 119F. Unit temperture was 120F. PIC did turn up the unit.
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
One of the hand sinks on the cooking line was blocked with a table. PIC moved table.
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.
Hand sink on cookin line did not have soap. PIC filled container with soap.
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.
PIC will need to do a deep cleaning and have pest control address the fruit fly issue in the kitchen above the three bay sink and some in basement.
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
PIC will need to install a door sweep on the back door as discussed. PIC will need to repair the prep sink on the cooking line. Leaking onto the floor.
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.
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.
Person in charge must be properly trained to monitor handwashing ensure proper cleaning methods and frequency for clean in place of food and non food contact surfaces and review responsibilities for company illness procedures. Certified Manager must retrain all staff.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple containers of food observed without date marking. Per PIC all foods were prep and refrogerated the night before and this morning. Provide date marking ready/discard by .
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Interior and exterior of prep sink observed soiled (COS) paper towel holder observed soiled interior and exterior of numerous refrigeration unti observed soiled interior and exterior of microwave observed soiled interior and exterior of kitchen handsink observed soiled (COS). Clean and sanitize to remove.
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.
Kitchen handsink observed without hand cleanser. Provide and maintain. (Corrected on site by PIC)
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.
Numerous small flies observed throughout the establishment and live cockroaches observed inside the hand sink. PIC to email IPM report from a license exterminator 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, Sep 3, 2024 · Original Source
Inspection
Aug 22, 2024
Failed
9 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Person in charge must be properly trained to monitor handwashing ensure proper cleaning methods and frequency for clean in place of food and non food contact surfaces and review responsibilities for company illness procedures. Certified Manager must retrain all staff.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple containers of food observed without date marking. Per PIC all foods were prep and refrogerated the night before and this morning. Provide date marking ready/discard by .
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.
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Interior and exterior of prep sink observed soiled (COS) paper towel holder observed soiled interior and exterior of numerous refrigeration unti observed soiled interior and exterior of microwave observed soiled interior and exterior of kitchen handsink observed soiled (COS). Clean and sanitize to remove.
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.
Kitchen handsink observed without hand cleanser. Provide and maintain. (Corrected on site by PIC)
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.
Numerous small flies observed throughout the establishment and live cockroaches observed inside the hand sink. PIC to email IPM report from a license exterminator 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, Aug 22, 2024 · Original Source
Inspection
Apr 19, 2024
Passed
1 recorded violation
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Food prep sink observed without proper air gap.Install food prep sink with proper airgap or provide a plumbers report variance request and procedures to state how an alternative safe prep will be provided.
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedures for responding to vomiting and diarrheal events on site. 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.
Designate a PIC who's knowlegeable and present at all ours of operations. Person in charge must be properly trained to monitor handwashing understand proper procedures for manual ware washing of equipment ensure proper cleaning methods and frequency for clean in place of food and non food contact surfaces and review responsibilities for company illness procedures. Certified Manager must retrain all staff.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Handsink unable to dispense 95F-100F water through mixing valve. First handsink dispensing water 155F second handsink dispensing water at 48F. Repair.
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.
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
Clean and sanitize cookline equipments backslpash handsink 3bay backsplash prepsink backsplash mopsink interior and exteriro of all refrigeration and freezer equipment from visible food spills 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.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Food prep sink observed without proper air gap.Install food prep sink with proper airgap or provide a plumbers report variance request and procedures to state how an alternative safe prep will be provided.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed handsink blocked by prep table. Discontinue.
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.
Handsink and prep sink fauce observed dispensing only hot water 155F and rising.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.
Official record from Boston Inspectional Services Department, Apr 5, 2024 · Original Source
Inspection
Apr 4, 2024
Failed
12 recorded violations
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Food prep sink observed without proper air gap.Install food prep sink with proper airgap or provide a plumbers report variance request and procedures to state how an alternative safe prep will be provided.
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.
Handsink and prep sink fauce observed dispensing only hot water 155F and rising.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.
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
Clean and sanitize cookline equipments backslpash handsink 3bay backsplash prepsink backsplash mopsink interior and exteriro of all refrigeration and freezer equipment from visible food spills 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.
Handsink unable to dispense 95F-100F water through mixing valve. First handsink dispensing water 155F second handsink dispensing water at 48F. Repair.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed handsink blocked by prep table. Discontinue.
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedures for responding to vomiting and diarrheal events on site. 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.
Designate a PIC who's knowlegeable and present at all ours of operations. Person in charge must be properly trained to monitor handwashing understand proper procedures for manual ware washing of equipment ensure proper cleaning methods and frequency for clean in place of food and non food contact surfaces and review responsibilities for company illness procedures. Certified Manager must retrain all staff.
In plain English
An issue that does not fit the common categories. Check the official wording for details.