SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
15 inspections
Inspection
Feb 5, 2026
Passed
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Recent pest report from MD Weaver dated 1.27.26 states "several large voids in dish area" make all necessary repairs. Provide updated IPM pest report upon re inspection that states open conditions have been addressed. Holes on pest report slated to be repaired this day in evening per PIC and screenshot of work order provided.
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, Feb 5, 2026 · Original Source
Inspection
Feb 4, 2026
Failed (extension granted)
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Recent pest report from MD Weaver dated 1.27.26 states "several large voids in dish area" make all necessary repairs. Provide updated IPM pest report upon re inspection that states open conditions have been addressed. Holes on pest report slated to be repaired this day in evening per PIC and screenshot of work order provided.
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, Feb 4, 2026 · Original Source
Inspection
Jan 28, 2026
Failed (extension granted)
3 recorded violations
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Recent pest report from MD Weaver dated 1.27.26 states "several large voids in dish area" make all necessary repairs.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible indicator for high temperature dish machine. Provide.
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, 2026 · Original Source
Inspection
Jan 21, 2026
Failed
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 indicator for high temperature dish machine. Provide.
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.
Recent pest report from MD Weaver states live roach sighting. Provide updated report upon inspection. Clean and sanitize all affected areas. Weekly visits.
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, Jan 21, 2026 · Original Source
Inspection
Jul 14, 2025
Report filed
8 recorded violations
majorCode 590.004/4-501.114-PFChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
The low temp bar glass washer is not reading chlorine sanitizer.Repair Maintain chlorine sanitizer 50PPM or per manufactures instructions Machine is out of service alternate kitchen machine will be used
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.
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 the interior panels & chute of the ice machine to remove 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.
Provide hand soap at the handsink. (PIC correcting)
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.
There are light bulbs out above the cook line stations.Replace bulbs
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
There is a hole in the wall next to the ice machine.Repair (panel appears to be damaged)
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 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the floor under/around the ice machine to remove debris/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, Jul 14, 2025 · Original Source
Inspection
Jul 3, 2025
Failed
8 recorded violations
majorCode 590.004/4-501.114-PFChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
The low temp bar glass washer is not reading chlorine sanitizer.Repair Maintain chlorine sanitizer 50PPM or per manufactures instructions Machine is out of service alternate kitchen machine will be used
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.
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 the interior panels & chute of the ice machine to remove 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.
Provide hand soap at the handsink. (PIC correcting)
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.
There are light bulbs out above the cook line stations.Replace bulbs
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
There is a hole in the wall next to the ice machine.Repair (panel appears to be damaged)
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 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the floor under/around the ice machine to remove debris/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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No kit and written procedures Kit contents discussed with PIC Written instructions provided and reviewed during inspection
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
Wiping cloths not stored in a sanitizing solution - Ware washing Food prep Food serving Bar Barista 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.
Multiple food handlers prepping foods continously wear single use gloves - Handling many types of food items including raw animal products soiled equipment PIC started taking corrective action during inspection Glove education materials during
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Consumer advisory missing disclosure on menus and menu board Consumer Advisory Wording and Signage If raw undercooked or food cooked-to-order is served insert the following in menus (including take-out menu) and on menu boards: 1. Asterisk (*) food items such as hamburgers steak or eggs cooked to order raw fish shellfish and raw egg Caesar salad. 2. At the bottom of the menu state either of the following statements (exact wording) no smaller than 11 font (the same size as this type): “These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats poultry seafood shellfish or eggs may increase your risk of foodborne illness.” OR “These items are cooked to order and may be served raw or undercooked.Consuming raw or undercooked meats poultry seafood shellfish or eggs may increase your risk of foodborne illness especially if you have certain medical conditions.”
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible measuring device
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 kit (3 bay sink)
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Irreversible measure device 150 F on high temp dish machine Dish machine company called during inspection 3 bay sink with quats is being used until high temp dish machine is in compliance
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) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
High temp dish machine wash temp 120 F
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.
Allergen poster not posted - I provided the new poster during inspection Allergen notice not worded and posted on all menus per code Allergen Awareness Wording and Signage ? Post statement in menus on the menu board or at the counter where food is ordered (use the exact wording): “Before placing your order please inform your server if a person in your party has a food allergy.” ? Post in lettering that is no smaller than the smallest font on the menu board or in the menu. The customer needs to be able to read it.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No kit and written procedures Kit contents discussed with PIC Written instructions provided and reviewed during inspection
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
Wiping cloths not stored in a sanitizing solution - Ware washing Food prep Food serving Bar Barista 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.
Multiple food handlers prepping foods continously wear single use gloves - Handling many types of food items including raw animal products soiled equipment PIC started taking corrective action during inspection Glove education materials during
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Consumer advisory missing disclosure on menus and menu board Consumer Advisory Wording and Signage If raw undercooked or food cooked-to-order is served insert the following in menus (including take-out menu) and on menu boards: 1. Asterisk (*) food items such as hamburgers steak or eggs cooked to order raw fish shellfish and raw egg Caesar salad. 2. At the bottom of the menu state either of the following statements (exact wording) no smaller than 11 font (the same size as this type): “These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats poultry seafood shellfish or eggs may increase your risk of foodborne illness.” OR “These items are cooked to order and may be served raw or undercooked.Consuming raw or undercooked meats poultry seafood shellfish or eggs may increase your risk of foodborne illness especially if you have certain medical conditions.”
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible measuring device
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 kit (3 bay sink)
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Irreversible measure device 150 F on high temp dish machine Dish machine company called during inspection 3 bay sink with quats is being used until high temp dish machine is in compliance
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) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
High temp dish machine wash temp 120 F
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.
Allergen poster not posted - I provided the new poster during inspection Allergen notice not worded and posted on all menus per code Allergen Awareness Wording and Signage ? Post statement in menus on the menu board or at the counter where food is ordered (use the exact wording): “Before placing your order please inform your server if a person in your party has a food allergy.” ? Post in lettering that is no smaller than the smallest font on the menu board or in the menu. The customer needs to be able to read it.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Dec 26, 2024 · Original Source
Inspection
Jul 26, 2024
Report filed
1 recorded violation
minorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
SEveral floor drain covers at the cook line were observed loose.Resecure all covers
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, Jul 26, 2024 · Original Source
Inspection
May 10, 2024
Passed
4 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Hood filters observed missing at the cook line.Replace missing filters. PIC corrected
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Provide a chlorine test kit on site (test done using the inspectors test kit)
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 10, 2024 · Original Source
Inspection
May 3, 2024
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 missing at the cook line.Replace missing filters. PIC corrected
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Provide a chlorine test kit on site (test done using the inspectors test kit)
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.
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, Nov 1, 2023 · Original Source
Inspection
Oct 12, 2023
Failed (extension granted)
6 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employee on production line observed without hair restraint. Provide.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Items observed stored in ground. Elevate to prevent potential contamination.
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.
Packaged salads on sheet tray on top of trash can. Discontine.
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.
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
Soils observed inside the interior of the ice machine. 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.
Dishwasher observed leaking into bucket in back of house. Repair as necessary.
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, Oct 12, 2023 · Original Source
Inspection
Oct 5, 2023
Failed
6 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employee on production line observed without hair restraint. Provide.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Items observed stored in ground. Elevate to prevent potential contamination.
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.
Packaged salads on sheet tray on top of trash can. Discontine.
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.
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
Soils observed inside the interior of the ice machine. 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.
Dishwasher observed leaking into bucket in back of house. Repair as necessary.
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.