Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
9 inspections
Inspection
Mar 9, 2026
Passed
2 recorded violations
criticalCode 590.003/3-306.11-PContamination
Official wording
Food Display-Preventing Contamination by Consumers (P)
Inspector’s notes
Self service desserts out for self service uncovered no sneeze protection. Provide.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Roasted chicken 111F. Product out of temperature for less than an hour removed from service and reheated to above 165F.
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
2 recorded violations
criticalCode 590.003/3-306.11-PContamination
Official wording
Food Display-Preventing Contamination by Consumers (P)
Inspector’s notes
Self service desserts out for self service uncovered no sneeze protection. Provide.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Roasted chicken 111F. Product out of temperature for less than an hour removed from service and reheated to above 165F.
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 29, 2025
Passed
2 recorded violations
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
Items in the salad bar(Cole slaw 50F Chop cucumber 52F Chop tomato 54F Feta cheese 52F)reading 50-54F for 20-30 min. Maintain cold holding 41F or below PIC to remove to blast chiller to cool/hold 41F or below Discussed cooling & cold holding with the PIC
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.
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 29, 2025 · Original Source
Inspection
Jan 21, 2025
Failed
2 recorded violations
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Items in the salad bar(Cole slaw 50F Chop cucumber 52F Chop tomato 54F Feta cheese 52F)reading 50-54F for 20-30 min. Maintain cold holding 41F or below PIC to remove to blast chiller to cool/hold 41F or below Discussed cooling & cold holding with the PIC
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.