SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
16 inspections
Inspection
Mar 30, 2026
Report filed
1 recorded violation
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean inside all refrigeration / freezer units 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.
Official record from Boston Inspectional Services Department, Mar 30, 2026 · Original Source
Inspection
Dec 10, 2025
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed hood sticker expired October 2025 and grease build up on filters. Discussed with PIC to inform facility manager of matter in order to schedule cleaning appointment and submit confirmation to the Health Division
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Observed wrong test strips (chlorine) being used for Quats santizer. Provide the proper test strips for Quats sanitizer for effective sanitization. Tested with Inspector strips - Quats 200ppm @ this time
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
Observed soiled squeeze bottles / prep tables / oven in kitchen 126. Discussed with PIC to maintain clean and sanitized while operating
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 hand sink with major leakage in Kitchen 126. Discussed with PIC to inform facility manager to contact licensed plumber for repairs to hand 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed heavy grease underneath fryers. Clean with frequency to prevent build up of grease.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed hood sticker expired October 2025 and grease build up on filters. Discussed with PIC to inform facility manager of matter in order to schedule cleaning appointment and submit confirmation to the Health Division
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Observed wrong test strips (chlorine) being used for Quats santizer. Provide the proper test strips for Quats sanitizer for effective sanitization. Tested with Inspector strips - Quats 200ppm @ this time
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
Observed soiled squeeze bottles / prep tables / oven in kitchen 126. Discussed with PIC to maintain clean and sanitized while operating
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 hand sink with major leakage in Kitchen 126. Discussed with PIC to inform facility manager to contact licensed plumber for repairs to hand 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed heavy grease underneath fryers. Clean with frequency to prevent build up of grease.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed hood sticker expired October 2025 and grease build up on filters. Discussed with PIC to inform facility manager of matter in order to schedule cleaning appointment and submit confirmation to the Health Division
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, Nov 19, 2025 · Original Source
Inspection
Jun 26, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jun 26, 2025 · Original Source
Inspection
Jun 17, 2025
Hearing scheduled
1 recorded violation
majorCode 590.003/3-501.15-PFFood temperature
Official wording
(A )Cooling Methods (Pf)
Inspector’s notes
Observed cole slaw stored @ 47F inside upright unit and on assembly line to be delivered. Discussed with PIC to ensure proper cooling is performed in order to meet requirements of 135F to 70F in 2 Hrs then to 41F in 4 hrs prior to service.
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, Jun 17, 2025 · Original Source
Inspection
Jun 10, 2025
Failed
1 recorded violation
majorCode 590.003/3-501.15-PFFood temperature
Official wording
(A )Cooling Methods (Pf)
Inspector’s notes
Observed potato salad stored @ 88F for immediately delivery. Discussed with PIC to ensure proper cooling is performed in order to meet requirements of 135F to 70F in 2 Hrs then to 41F in 4 hrs prior to service. COS
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, Jun 10, 2025 · Original Source
Inspection
Feb 6, 2025
Passed
3 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed packaged deli meat stored in reach in deli unit @ 47F. Discussed with PIC to maintain cold holding @ 41F or below. PIC discarded voluntarily
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 vacuum sealer machine being used for sliced deli meats & cheeses. Discussed with PIC to discontinue using machine and submit HACCP plan for revie to ISDHEALTH@BOSTON.GOV
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed sliced deli meats stored in refrigerated units without labeling. Provide a label to identify products
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Official record from Boston Inspectional Services Department, Feb 6, 2025 · Original Source
Inspection
Feb 4, 2025
Failed
3 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed packaged deli meat stored in reach in deli unit @ 47F. Discussed with PIC to maintain cold holding @ 41F or below. PIC discarded voluntarily
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 vacuum sealer machine being used for sliced deli meats & cheeses. Discussed with PIC to discontinue using machine and submit HACCP plan for revie to ISDHEALTH@BOSTON.GOV
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed sliced deli meats stored in refrigerated units without labeling. Provide a label to identify products
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed sliced tomatoes and pizza sauce stored inside in-line refrigerated unit between 55F-68F. Discussed with PIC to maintain cold holding @ 41F or below. PIC discarded while on site
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 28, 2025 · Original Source
Inspection
Nov 26, 2024
Passed
5 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw ground beef stored above whole tomatoes inside walk in cooler. Discussed with PIC to ensure all raw foods are stored seperated from ready to eat. PIC corrected
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed individual hot packaged meals stored for delivery to high susceptible population without proper food labels. Discussd with PIC to provide food labels on all ready to eat packaged meals with the minimum requirements included. Information submitted via email to operator
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed hand sinks blocked in kitchens #103 & #125. Discussed with PIC to maintain hand sinks clear and accessible for handwashing only. PIC removed
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, Nov 26, 2024 · Original Source
Inspection
Nov 14, 2024
Failed
5 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw ground beef stored above whole tomatoes inside walk in cooler. Discussed with PIC to ensure all raw foods are stored seperated from ready to eat. PIC corrected
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed individual hot packaged meals stored for delivery to high susceptible population without proper food labels. Discussd with PIC to provide food labels on all ready to eat packaged meals with the minimum requirements included. Information submitted via email to operator
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed hand sinks blocked in kitchens #103 & #125. Discussed with PIC to maintain hand sinks clear and accessible for handwashing only. PIC removed
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed sliced tomatoes and pizza sauce stored inside in-line refrigerated unit between 55F-68F. Discussed with PIC to maintain cold holding @ 41F or below. PIC discarded while on site
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 sliced tomatoes and pizza sauce stored inside in-line refrigerated unit between 55F-68F. Discussed with PIC to maintain cold holding @ 41F or below. PIC discarded while on site
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.