Inspection
May 21, 2026
14 recorded violations
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No current employee certified in food safety or allergen awarness. Provide proper certificatios (the current certified employees no longer work here).
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.
More about paperwork, training, or posting issuesOfficial wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths stored soiled on counters. Store proeprly 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.
More about cleaning or sanitizing problemsOfficial wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed several packaged food items stored on the floor at lower level. Elevate properly.
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.
More about food not protected from contaminationOfficial wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Large amount of prepared food inside the walk-in unit without date marking. Provide proper date-marking as required by law.
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.
More about food kept at an unsafe temperatureOfficial wording
Manual Warewashing Equipment Hot Water Sanitization Temperatures (P)
Inspector’s notes
Three bay sink at lower level used for warewashing of large pots not set up and employees can not demostrate proper warewashing. Also three bay sink missing drain plugs. Provide proper warewashing all the time.(wash rinse sanitize).
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.
More about food kept at an unsafe temperatureOfficial wording
Cutting Surfaces (C)
Inspector’s notes
Cutting boards at prep and cooking areas heavily scored and soiled. Resurface and clean properly or replace.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Exterior and interior of several refrigerating unit soiled. Several storage shelves throughout the store soiled. Exterior of equipment at the cooking line soiled. ---Clean all properly.
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.
More about cleaning or sanitizing problemsOfficial wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Ice machine with soiled interior. Clean and sanitize properly. Can opener with encrusted food debris. Clean and sanitize properly. The cloth for knaan bread very soiled. Ensure that clean clothes are used daily.
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.
More about cleaning or sanitizing problemsOfficial wording
(A) and (C) Equipment Utensils Linens and Single-Service and Single-Use Articles-Storing (C)
Inspector’s notes
Observed plastic bottles for take out stored on the floor. Elevate properly.
In plain English
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 issuesOfficial wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handsink at serving line and cooking line used to stored soiled utensils. Use for handwashing only.
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.
More about handwashing problemsOfficial wording
Outdoor refuse Areas Curbed and Graded to Drain (C)
Inspector’s notes
Grease container at the rear outside area covered in grease and debris. Clean all properly.
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.
More about water, plumbing, or sewage problemsOfficial wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
Handsink at warewashing area missing soap and paper towels. Provide. Handsink at lower level missing paper towels. 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.
More about handwashing problemsOfficial wording
Handwashing Signage (C)
Inspector’s notes
Several handsinks with no signage. Provide proper signage.
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.
More about handwashing problemsOfficial wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Floors and walls under and around cooking line soiled. Clean all properly. Lower level floor area soiled. Clean properly.
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, May 21, 2026 · Original Source