Inspection
Jul 22, 2026
14 recorded violations
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed multiple staff working with RTE foods missing effective hair restraint. Provide to prevent contamination
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.
More about employee hygiene or health policy issuesOfficial wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Violations noted on the inspection report. PIC to provide active managerial controls and train staff on violations noted on the inspection report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Shelltags observed missing last sold date. Provide Discussed at the time of inspection.
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
Ice Used as Exterior Coolant Prohibited as Ingredient (P)
Inspector’s notes
Observed multiple bottle of water stored inside ice machine . Same ice used to prepare mix beverage. Discontinue PIC removed all the ice from the ice machine
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed portioned cups stored inside cooked pasta observed portioned cup stored inside bulk bins observed food dispensing utensils stored in stagnant water. Discontinue. Store as discussed during the inspection (cos)
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
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Observed windown next to pizza station wide open and missing screen protection. Provide to prevent contamination Keep close until proctetion is in compliance
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
Thawing (C)
Inspector’s notes
Observed bags of lobster meat shrimp and ribs thawing in stagnant water at 85F. Discontinue thaw as discussed during the inspection (cos)
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
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Bolognese sauce 48F cut tomato 49F stack on top of each other on the open case salad unit. Discontinue . Products were placed back in the walkin in to cool down and remain there until the first container is empty. (cos)
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
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Lasagna 98F stored in hot holding . Discussed hot holding paremeters with PIC. (cos) Lasagna was reheated to 189F
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 and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Bar low temp dishwasher observed at 00ppm . After multiple attempts 50ppm was recorded. (cos)
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.
More about chemicals stored or used unsafelyOfficial wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Floor cleaner dispensing hose observed dispensing inside kitchen handwashing sink. Discontinue and 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
Outer Openings Protected (C)
Inspector’s notes
Back door leading to outside observed missing effective door sweep (large back) . Provide to prevent pest access.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hand Drying Provision (Pf)
Inspector’s notes
Kitchen main handsink (downstairs/upstairs) observed without paper towels. Provide & maintain to encourage handwashing. (cos)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Handwashing Signage (C)
Inspector’s notes
Staff restroom observed missing employee must wash hands signage. Install to encourage handwashing
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 record from Boston Inspectional Services Department, Jul 22, 2026 · Original Source