Glass washer was leaking on floor at bar the unit has since been removed. New glass washer on order. Alternative glass washer on site to be utilized until new unit installed.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Open ceiling with what appears to be exposed waste pipes and other utilities above dry food storage area opposite walk in coolers. Install solid ceiling above food storage areas. Exposed concrete pillars near pastry storage area on 19th floor. Seal with cleanable materials.
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.
Official record from Boston Inspectional Services Department, May 8, 2026 · Original Source
Inspection
Mar 9, 2026
Failed (extension granted)
7 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
date of last sold not being recorded on shellstock tags. Corrected on site.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Consumer advisory and allergen statement too small. Provide font size 11 or above.
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.
Glass washer was leaking on floor at bar the unit has since been removed. New glass washer on order. Alternative glass washer on site to be utilized until new unit installed.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Open ceiling with what appears to be exposed waste pipes and other utilities above dry food storage area opposite walk in coolers. Install solid ceiling above food storage areas. Exposed concrete pillars near pastry storage area on 19th floor. Seal with cleanable materials.
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.
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.
Establishment has an ice cream machine on site. Chef states that they do make ice cream once per month. Establishment needs to apply for a frozen dessert manutacturers license have product tested & submit monthly lab reports to isdhealth@boston.gov
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Mar 9, 2026 · Original Source
Inspection
Mar 2, 2026
Failed
7 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
date of last sold not being recorded on shellstock tags. Corrected on site.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Consumer advisory and allergen statement too small. Provide font size 11 or above.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Water on floor at bar. Clean to remove. Determine source and make all necessary repairs. Frost buildup in 17th floor walkin cooler. Clean to remove.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Open ceiling with what appears to be exposed waste pipes and other utilities above dry food storage area opposite walk in coolers. Install solid ceiling above food storage areas. Exposed concrete pillars near pastry storage area on 19th floor. Seal with cleanable materials.
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.
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.
Establishment has an ice cream machine on site. Chef states that they do make ice cream once per month. Establishment needs to apply for a frozen dessert manutacturers license have product tested & submit monthly lab reports to isdhealth@boston.gov
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
The PIC is stating that there are unadvertised drinks available that have a raw shelled egg white as an ingredient.Discontinue. (raw shell eggs were visible at the bar) Provide a consumer advisory on the drink menu. Provide a complete drink menu
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
The PIC is stating that there are unadvertised drinks available that have a raw shelled egg white as an ingredient.Discontinue. (raw shell eggs were visible at the bar) Provide a consumer advisory on the drink menu. Provide a complete drink menu
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, 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
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
Inspection
Dec 27, 2023
Passed
1 recorded violation
majorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Milk refrigerator at 48F. Person in charge removed product and placed service call.
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, Dec 27, 2023 · Original Source
Inspection
Dec 18, 2023
Failed
1 recorded violation
majorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Milk refrigerator at 48F. Person in charge removed product and placed service call.
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.