Eating & Drinking · Boston, MA
1592 Tremont St
Last inspected May 4, 2026 · View Map ↗ · Compare ↗
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Inspection
1 recorded violation
Outer Openings Protected (C)
Daylight visible at bottom edge of bulkhead from basement. Repair threshold to prevent pests from entering basement.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, May 4, 2026 · Original Source
Inspection
6 recorded violations
(A)-(P) Person-In-Charge-Duties (Pf)
PF's violation noted on the inspection report. PIC to train staff on violation noted on the inspection report.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage Containers Identified with Common Name of Food (C)
Multiple squeeze bottles observed without labels. Provide labels when removed from original containers.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Diced grilled chicken cheese sliced stored in 1 door cold unit observed without date marking. Provide made/discard before storing
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.
More about food kept at an unsafe temperatureConsumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Consumer advisory observed on the menu without asterisk pertaining to each product. Provide Per PIC burger patty are fully cooked .
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.
More about food kept at an unsafe temperatureUsing a Handwashing Sink-Operation and Maintenance (Pf)
Kitchen handsink and bar handsink observed blocked by bag and strainer. Discontinue and maintain accessible at all time to minimize contamination by hands.(COS)
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.
More about handwashing problemsFloors Walls and Ceilings-Cleanability (C)
Bathroom vent observed with dust build up. Clean to remove.
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Oct 22, 2025 · Original Source
Inspection
6 recorded violations
(A)-(P) Person-In-Charge-Duties (Pf)
PF's violation noted on the inspection report. PIC to train staff on violation noted on the inspection report.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage Containers Identified with Common Name of Food (C)
Multiple squeeze bottles observed without labels. Provide labels when removed from original containers.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Diced grilled chicken cheese sliced stored in 1 door cold unit observed without date marking. Provide made/discard before storing
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.
More about food kept at an unsafe temperatureConsumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Consumer advisory observed on the menu without asterisk pertaining to each product. Provide Per PIC burger patty are fully cooked .
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.
More about food kept at an unsafe temperatureUsing a Handwashing Sink-Operation and Maintenance (Pf)
Kitchen handsink and bar handsink observed blocked by bag and strainer. Discontinue and maintain accessible at all time to minimize contamination by hands.(COS)
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.
More about handwashing problemsFloors Walls and Ceilings-Cleanability (C)
Bathroom vent observed with dust build up. Clean to remove.
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Oct 7, 2025 · Original Source
Inspection
11 recorded violations
Clean-up of Vomiting and Diarrheal Events (Pf)
No procedure or kit available on site for vomit and diarrheal clean up. Provide (inspector will provide procedure)
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.
More about cleaning or sanitizing problems(A) Certified Food Protection Manager (C)
CFPM certificate unavaiable . Provide current certification.
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.
More about paperwork, training, or posting issues(A)-(P) Person-In-Charge-Duties (Pf)
CFPM to retrain all staff on all violations noted.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingWarewashing Machine Data Plate Operation Specifications (C)
Bar dishwasher observed without data plate. Provide
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.
More about cleaning or sanitizing problemsMechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Final rinse temperature of both dishwasher observed below 120F per data plate. Repair
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.
More about food kept at an unsafe temperatureWarewashing Equipment Determining Chemical Sanitizer Concentration (Pf)
No sanitzer test strips available on site . Provide (inspector test strip was used )
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.
More about chemicals stored or used unsafelyGood Repair and Proper Adjustment-Equipment (C)
Kitchen dishwaser temperature gauge observed not operating. Repair
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issues(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Interior of glass holder observed soiled with black substances interior of premium levella refrigerator unit observed soiled from visible food spills multiple shelvings throughout the facility observed soiled by spills and dust. Clean and sanitze.
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.
More about cleaning or sanitizing problemsUsing a Handwashing Sink-Operation and Maintenance (Pf)
Handsinks being utilized as a dump sink at the bar area . Food soils and strainer present in handsink. Discontinue and only use handsink for proper hand washing.
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.
More about handwashing problemsControlling Pests (Pf)
Multiple small flies observed in the kitchen area during inspection. Provide current detailed IPM report from a licensed exterminator at : inca.prince@boston.gov
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.
More about signs of rodents or insectsNo wording provided in the official record.
Post current Allergen Certificate Post current Site Cleanliness Certificate Post current Certificate of Inspection
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Oct 10, 2024 · Original Source
Inspection
11 recorded violations
Clean-up of Vomiting and Diarrheal Events (Pf)
No procedure or kit available on site for vomit and diarrheal clean up. Provide (inspector will provide procedure)
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.
More about cleaning or sanitizing problems(A) Certified Food Protection Manager (C)
CFPM certificate unavaiable . Provide current certification.
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.
More about paperwork, training, or posting issues(A)-(P) Person-In-Charge-Duties (Pf)
CFPM to retrain all staff on all violations noted.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingWarewashing Machine Data Plate Operation Specifications (C)
Bar dishwasher observed without data plate. Provide
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.
More about cleaning or sanitizing problemsMechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Final rinse temperature of both dishwasher observed below 120F per data plate. Repair
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.
More about food kept at an unsafe temperatureWarewashing Equipment Determining Chemical Sanitizer Concentration (Pf)
No sanitzer test strips available on site . Provide (inspector test strip was used )
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.
More about chemicals stored or used unsafelyGood Repair and Proper Adjustment-Equipment (C)
Kitchen dishwaser temperature gauge observed not operating. Repair
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issues(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Interior of glass holder observed soiled with black substances interior of premium levella refrigerator unit observed soiled from visible food spills multiple shelvings throughout the facility observed soiled by spills and dust. Clean and sanitze.
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.
More about cleaning or sanitizing problemsUsing a Handwashing Sink-Operation and Maintenance (Pf)
Handsinks being utilized as a dump sink at the bar area . Food soils and strainer present in handsink. Discontinue and only use handsink for proper hand washing.
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.
More about handwashing problemsControlling Pests (Pf)
Multiple small flies observed in the kitchen area during inspection. Provide current detailed IPM report from a licensed exterminator at : inca.prince@boston.gov
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.
More about signs of rodents or insectsNo wording provided in the official record.
Post current Allergen Certificate Post current Site Cleanliness Certificate Post current Certificate of Inspection
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Oct 1, 2024 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
Inspection
5 recorded violations
(A) Certified Food Protection Manager (C)
Post a copy of the PIC current food safety certificate as discussed
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.
More about paperwork, training, or posting issuesWarewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Plastic tubing from the sanitizer has an air gap in it hindering the flow of sanitizer going into the dish machine - contact Suburban Supply to make the necessary corrections =clean the inside near the bottom of the machine as well from an accumulation of grome and soils - got it working properly for the moment but the bartender switched over to plastic cups until the machine has been serviced
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.
More about cleaning or sanitizing problemsSanitizing Solutions Testing Devices (Pf)
Replace the compromised test strips for the chemical dish machine as discussed
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.
More about cleaning or sanitizing problemsSurface Characteristics-Indoor Areas (C)
Clean floors throughout the bar area from all visible spills stains and soils
An issue that does not fit the common categories. Check the official wording for details.
More about other findingHandwashing Signage (C)
Clearly identify the hand sink behind the bar as well as the dump sink to reduce potential confusion or mishaps
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Nov 8, 2023 · Original Source
Inspection
5 recorded violations
(A) Certified Food Protection Manager (C)
Post a copy of the PIC current food safety certificate as discussed
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.
More about paperwork, training, or posting issuesWarewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Plastic tubing from the sanitizer has an air gap in it hindering the flow of sanitizer going into the dish machine - contact Suburban Supply to make the necessary corrections =clean the inside near the bottom of the machine as well from an accumulation of grome and soils - got it working properly for the moment but the bartender switched over to plastic cups until the machine has been serviced
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.
More about cleaning or sanitizing problemsSanitizing Solutions Testing Devices (Pf)
Replace the compromised test strips for the chemical dish machine as discussed
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.
More about cleaning or sanitizing problemsSurface Characteristics-Indoor Areas (C)
Clean floors throughout the bar area from all visible spills stains and soils
An issue that does not fit the common categories. Check the official wording for details.
More about other findingHandwashing Signage (C)
Clearly identify the hand sink behind the bar as well as the dump sink to reduce potential confusion or mishaps
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Nov 1, 2023 · Original Source