ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
10 inspections
Inspection
May 19, 2026
Report filed
1 recorded violation
minorCode 590.003/3-305.12-COther
Official wording
Food Storage Prohibited Areas (C)
Inspector’s notes
Boxes of produce observed being stored on the ground of the walk-in cooler.Discontinue and store all foods elevated a minimum of 6 inches off the ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Please clean the inplace cooking equipment in the basement prep and cooking line. Also the top of the ice machine in the basement.
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.
Hood filters will need to be cleaned. The hood sticker was not marked properly and reads cleaned and due on Sept 2025. PIC stated that the hood will be cleaned on Dec 9th and will be sure the expired date is marked properly.
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
Around the edge of the hood on the cooking line visibly soiled. Please 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.
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Please clean the inplace cooking equipment in the basement prep and cooking line. Also the top of the ice machine in the basement.
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.
Hood filters will need to be cleaned. The hood sticker was not marked properly and reads cleaned and due on Sept 2025. PIC stated that the hood will be cleaned on Dec 9th and will be sure the expired date is marked properly.
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
Around the edge of the hood on the cooking line visibly soiled. Please 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
As discussed please clean the wall behind the pizza oven and grill.
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, May 21, 2025 · Original Source
Inspection
Dec 4, 2024
Passed
3 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
PIC will need to clean the hood filters. Hood sticker is good until Dec 2024
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
Clean the wall fan above the dishwasher and other attached items to the wall of dust build up. The floor in the basement under and behind equipment. Visibly soiled.
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, Dec 4, 2024 · Original Source
Inspection
Nov 20, 2024
Failed
3 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
PIC will need to clean the hood filters. Hood sticker is good until Dec 2024
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
Clean the wall fan above the dishwasher and other attached items to the wall of dust build up. The floor in the basement under and behind equipment. Visibly soiled.
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 20, 2024 · Original Source
Inspection
Jun 11, 2024
Passed
6 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Provide sanitizer bucket for cooking line. Wiping cloths in multiple areas.
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.
Discontinue to thaw are room temperature. PIc corrected and put product in refrigerator.
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.
Clean hood filters on cooking line. Sticker good until end of the month. PIC stated that the hood will be cleaned this week.
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
Clean floor in basement under 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.
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Clean the top of the ice machine. Visibly soiled.
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 11, 2024 · Original Source
Inspection
Jun 3, 2024
Failed
6 recorded violations
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean floor in basement under 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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Provide sanitizer bucket for cooking line. Wiping cloths in multiple areas.
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.
Discontinue to thaw are room temperature. PIc corrected and put product in refrigerator.
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.
Clean hood filters on cooking line. Sticker good until end of the month. PIC stated that the hood will be cleaned this week.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Clean the top of the ice machine. Visibly soiled.
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 3, 2024 · Original Source
Inspection
Dec 5, 2023
Passed
11 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employees observed prepping food in the kitchen without proper hair restraint. Provide proper hair restraint.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Boneless chicken breast final temp 133F and Prime ribs observed partially cooked. Per PIC foods are chilled and cooked to order for service. Discontinue. Requires approval procedure for non continuus cooking.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple containers under refrigeration without proper date marking. Provide date marking if held more than 24 hours.
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.
Chef observed placing cut lettuce in a bowl with bare hand. Minimize bare hand contacts with RTE foods.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Gauge unable to provide adequate reading. Irreversable thermomether in need of battery. Dish machine has been converted to chlorine until the booster is repaired.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of double door freezer observed soiled interior of dish machine observed with debris accumulation and in need of deliming interior of ice machine located in the basemnt observed soiled both slicer in the basment prep area observed soiled interior of basement oven observed with heavy carbon build up . Clean to remove. At the Bar : interior of all rail beer chest observed with debris . Interior of handsink observed soiled beer traught observed soiled. 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floor under hand sink and behind dish machine at the Bar observed soiled with debris accumulation. Clean to remove. Interior shelvings and floor in the walking basment refrigerator unit observed soiled outside of all traulsen double door observed soiled with hand prints double sliding refrigerator door rail observed soiled in between equipments in the main kitchen observed encrusted with residue floor under fryer observed with excessive debris walls behind cookline and prep station observed soiled bottom shelving thoughout the kichen observed soiled knife rack observed encrusted with debris.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.
Only one hand sink available in the kitchen not convenient to cookline and warewash . Provide adequate number.
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 590.005/5-203.15-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device Carbonator (P)
Inspector’s notes
Prep sink observed without a backflow prevention. Prep sink is require to have an air gap. Use a collander to wash fruits/ produce.
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 5, 2023 · Original Source
Inspection
Nov 24, 2023
Failed
11 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employees observed prepping food in the kitchen without proper hair restraint. Provide proper hair restraint.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Boneless chicken breast final temp 133F and Prime ribs observed partially cooked. Per PIC foods are chilled and cooked to order for service. Discontinue. Requires approval procedure for non continuus cooking.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple containers under refrigeration without proper date marking. Provide date marking if held more than 24 hours.
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.
Chef observed placing cut lettuce in a bowl with bare hand. Minimize bare hand contacts with RTE foods.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Gauge unable to provide adequate reading. Irreversable thermomether in need of battery. Dish machine has been converted to chlorine until the booster is repaired.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of double door freezer observed soiled interior of dish machine observed with debris accumulation and in need of deliming interior of ice machine located in the basemnt observed soiled both slicer in the basment prep area observed soiled interior of basement oven observed with heavy carbon build up . Clean to remove. At the Bar : interior of all rail beer chest observed with debris . Interior of handsink observed soiled beer traught observed soiled. 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floor under hand sink and behind dish machine at the Bar observed soiled with debris accumulation. Clean to remove. Interior shelvings and floor in the walking basment refrigerator unit observed soiled outside of all traulsen double door observed soiled with hand prints double sliding refrigerator door rail observed soiled in between equipments in the main kitchen observed encrusted with residue floor under fryer observed with excessive debris walls behind cookline and prep station observed soiled bottom shelving thoughout the kichen observed soiled knife rack observed encrusted with debris.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.
Only one hand sink available in the kitchen not convenient to cookline and warewash . Provide adequate number.
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 590.005/5-203.15-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device Carbonator (P)
Inspector’s notes
Prep sink observed without a backflow prevention. Prep sink is require to have an air gap. Use a collander to wash fruits/ produce.
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.