Inspection
Mar 3, 2026
12 recorded violations
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No vomit and diarrhea cleanup procedures were able to be presented during the inspection; provide procedures to clean a vomit and diarrhea event.
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) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
There is no posted certified food protection manager certificate no allergen awareness training certificate; provide and post certified food protection manager certifications. The person in charge was not able to correctly answer the minimum cooking temperatures for raw chicken whole muscle beef could not name any of the reportable symptoms or any of the reportable illnesses; the person in charge should be knowlegable about food safety and illness policy. Suggest having a second person who is a certified food protection manager on staff if the certified food protection manager is not on site full time. The health inspector will send over informational handouts please review this inspection report and the handouts with your staff.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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Shell stock Maintaining Identification (Pf)
Inspector’s notes
Observed on the shellstock tags in storage that the last served or discarded dates are not filled out and shellstock tags are not maintained on premise for at least 90 days per conversation with the person in charge but are discarded into the trash before the 90 days have elapsed. Shellstock tags should be filled out with the last date served or discarded and maintained in records for at least 90 days.
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.
More about building upkeep issuesOfficial wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
In muliple cold holding units observed raw shellfish that per the person in charge would be served raw stored directly below raw chicken and raw beef; store foods according to their cooking hierarchy with raw animal proteins stored below ready-to-eat foods. The person in charge moved the raw shellfish above the raw chicken and beef in the cold holding units after the observation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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In-Use Utensils Between-Use Storage (C)
Inspector’s notes
At the bar area observed utensils stored in a metal shaker cup with water at 70F observed useage of cups or bowls without handles stored in bulk food containers; in use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water; utensils with handles should be used to move foods from bulk to prevent contamination by hands.
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
Nonfood-Contact Surfaces (C)
Inspector’s notes
Observed usage of aluminum foil to line nonfood contact surfaces on and near the flat top grill; nonfood contact surface should be cleanable durable nonporous.
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
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
There are gaps in the baffles of the hood as well as missing fins in the baffles; repair or replace the baffles in the hood.
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
Cutting Surfaces (C)
Inspector’s notes
The small purple cutting board at the bar is heavily scored; resurface or replace the cutting board.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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Handwashing Sinks Installation (Pf)
Inspector’s notes
At the hand sink next to the prep sink the hot water reached a maximum temperature of 85F using the health inspector's calibrated thermometer the water was allowed to run for at least two minutes before testing the temperature; water for washing hands should be at least 100F.
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
System Maintained in Good Repair (C)
Inspector’s notes
At the hand sink in the warewashing area the hot water handle does not work and no hot water will come out of the hand sink. There is a hand sink that is operational in the main cooking area that the staff use to wash hands. Repair or replace the hand sink in the warewashing area so that hot water flows.
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.
More about building upkeep issuesOfficial wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
The hood inspection sticker expired November 2025; have an approved hood cleaner perform service and provide an updated hood inspection sticker.
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
No wording provided in the official record.
Inspector’s notes
Post your most recent Letter Grade within five feet of the front entrance. Post signage stating "A copy of the most recent health inspection is available upon request".
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Mar 3, 2026 · Original Source