Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
8 inspections
Inspection
Mar 9, 2026
Passed
1 recorded violation
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Baguette sandwiches ham & cheese salmon lox @ 66F. Product made within the hour and placed under refrigeration to cool to below 41F. Chef would like to look into TPHC for sandwiches. I emailed him the guidance documents for this process. In the meantime the sandwiches shall be kept under temperature control.
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, Mar 9, 2026 · Original Source
Inspection
Mar 2, 2026
Failed
1 recorded violation
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Baguette sandwiches ham & cheese salmon lox @ 66F. Product made within the hour and placed under refrigeration to cool to below 41F. Chef would like to look into TPHC for sandwiches. I emailed him the guidance documents for this process. In the meantime the sandwiches shall be kept under temperature control.
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, Mar 2, 2026 · Original Source
Inspection
Oct 16, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 16, 2025 · Original Source
Inspection
Jan 28, 2025
Passed
1 recorded violation
notedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
The 2025 Health Permit has not been paid. Provide payment PIC instructed to email ISDHealth@Boston.gov to request a bill and a payment link. A 24 hour notice to provide payment has been issued.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Jan 28, 2025 · Original Source
Inspection
Jan 21, 2025
Failed
1 recorded violation
notedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
The 2025 Health Permit has not been paid. Provide payment PIC instructed to email ISDHealth@Boston.gov to request a bill and a payment link. A 24 hour notice to provide payment has been issued.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Jan 21, 2025 · Original Source
Inspection
May 29, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, May 29, 2024 · Original Source
Inspection
Apr 12, 2024
Passed
6 recorded violations
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
No cleaning agents available for high temperature dish machine. Provide.
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.
Not all equiptment is available at this time. Coffee brewers and equiptment not in place. Ensure all equiptment is in place and working properly prior to opening.
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.
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.
Provide hand wash only sign at production line hand sink.
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.
Official record from Boston Inspectional Services Department, Apr 12, 2024 · Original Source
Inspection
Dec 8, 2023
Failed
6 recorded violations
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
No cleaning agents available for high temperature dish machine. Provide.
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.
Not all equiptment is available at this time. Coffee brewers and equiptment not in place. Ensure all equiptment is in place and working properly prior to opening.
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.
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.
Provide hand wash only sign at production line hand sink.
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.