Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
8 inspections
Inspection
Apr 6, 2026
Report filed
2 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths observed wet on 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.
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 6, 2026 · Original Source
Inspection
Dec 9, 2025
Passed
1 recorded violation
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the food prep sink in the back of the restaurant there is no air gap where the employees wash the produce; 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.
Official record from Boston Inspectional Services Department, Dec 9, 2025 · Original Source
Inspection
Oct 23, 2025
Failed (extension granted)
9 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No vomit and dirrhea clean up procedures or kit was able to be produced by employees when asked by the inspector. Provide procedures and kit for a vomit and diarrhea event.
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 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
At the time of inspection there was no person in charge on site and no person on site that could answer questions regarding food safety sanitization employee illness or that could take active managerial control. Designate a person in charge on site that is knowledgeable about food safety sanitization employee illness and can take active managerial control.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
During operating hours there are glue fly traps hung in the food prep areas; discontinue use of fly traps during active hours.
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
Cut vegetables in hotel pans above the pizza prep station: onions bell peppers 67F; cut cucumbers in front cooler facing customers 53F. Hold TCS items at or below 41F. Staff states that the cut vegetables had been cut and prepared at around 10am; the inspector instructed the staff to remove the vegetables from service and place them uncovered in the walkin cooler to reach 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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked pizzas are held without active hot holding at 75F; cooked chicken parm and eggplant parm at 77F at the sandwich station. Staff moved pizzas that were cooked less than an hour ago to the walkin cooler; the chicken parm and eggplant were put into oven to reheat to 165F and the hot holding unit was turned turned on to place the foods in once the foods reach 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.
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
The table the flat top grill sits on is encrusted in soils and grease; the plywood the soda syrup dispensers is heavily soiled in encrusted syrups; clean and sanitize surfaces.
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 food prep sink in the back of the restaurant there is no air gap where the employees wash the produce; 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.
In the employee restroom there is no employees must wash hands signage; 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.
Official record from Boston Inspectional Services Department, Oct 23, 2025 · Original Source
Inspection
Oct 15, 2025
Failed
9 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No vomit and dirrhea clean up procedures or kit was able to be produced by employees when asked by the inspector. Provide procedures and kit for a vomit and diarrhea event.
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 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
At the time of inspection there was no person in charge on site and no person on site that could answer questions regarding food safety sanitization employee illness or that could take active managerial control. Designate a person in charge on site that is knowledgeable about food safety sanitization employee illness and can take active managerial control.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
During operating hours there are glue fly traps hung in the food prep areas; discontinue use of fly traps during active hours.
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
Cut vegetables in hotel pans above the pizza prep station: onions bell peppers 67F; cut cucumbers in front cooler facing customers 53F. Hold TCS items at or below 41F. Staff states that the cut vegetables had been cut and prepared at around 10am; the inspector instructed the staff to remove the vegetables from service and place them uncovered in the walkin cooler to reach 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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked pizzas are held without active hot holding at 75F; cooked chicken parm and eggplant parm at 77F at the sandwich station. Staff moved pizzas that were cooked less than an hour ago to the walkin cooler; the chicken parm and eggplant were put into oven to reheat to 165F and the hot holding unit was turned turned on to place the foods in once the foods reach 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.
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
The table the flat top grill sits on is encrusted in soils and grease; the plywood the soda syrup dispensers is heavily soiled in encrusted syrups; clean and sanitize surfaces.
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 food prep sink in the back of the restaurant there is no air gap where the employees wash the produce; 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.
In the employee restroom there is no employees must wash hands signage; 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.
Official record from Boston Inspectional Services Department, Oct 15, 2025 · Original Source
Inspection
Jan 23, 2025
Report filed
2 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Packaged products stored directly on the floor in the walkin- Corrected on site
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Evidence of spilled soda syrup noted below soad lines in the basement- Clean
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 time of the inspection there was no detergent/no-rinse sanitizer available for use in the 2 bay sink- Owner was going to pick up product following inspection Sanitizer shall be available at all times
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
Internal panel of ice machine with soils- Reviewed proper cleaning/sanitizing procedures with staff
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 time of the inspection there was no detergent/no-rinse sanitizer available for use in the 2 bay sink- Owner was going to pick up product following inspection Sanitizer shall be available at all times
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
Internal panel of ice machine with soils- Reviewed proper cleaning/sanitizing procedures with staff
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.