Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
21 inspections
Inspection
Sep 21, 2026
Passed
1 recorded violation
majorCode 590.004/4-204.117-PFCleaning and sanitizing
Official wording
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Inspector’s notes
Location continues to not use the low temperature dish machine. A service technician was at the restaurant and ordered parts for the dispensing of the sanitizer. The parts are scheduled to come today and the technician will install when they arrive. Continue to wash all in equipment in the 3 bay sink- chlorine at 50-100ppm. Establishment will continue to use disposable tableware until the repairs are made.
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.
majorCode 590.004/4-204.117-PFCleaning and sanitizing
Official wording
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Inspector’s notes
Location continues to not use the low temperature dish machine. A service technician was at the restaurant and ordered parts for the dispensing of the sanitizer. The parts are scheduled to come today and the technician will install when they arrive. Continue to wash all in equipment in the 3 bay sink- chlorine at 50-100ppm. Establishment will continue to use disposable tableware until the repairs are made.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Low temperature dishwasher is not properly dispensing chlorine sanitizer- Testing at 0ppm at the time of the inspection Make proper repairs to ensure the dishwasher properly dispenses chlorine to test at 50-100ppm Equipment to be washed and sanitized in 3 bay- Quats at 300ppm Disposable tableware shall be used until repairs are made
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floors throughout back areas including kitchen and all storage areas with soil buildup and debris. This includes under and behind equipment and along walls Clean all areas with proper frequency
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Low temperature dishwasher is not properly dispensing chlorine sanitizer- Testing at 0ppm at the time of the inspection Make proper repairs to ensure the dishwasher properly dispenses chlorine to test at 50-100ppm Equipment to be washed and sanitized in 3 bay- Quats at 300ppm Disposable tableware shall be used until repairs are made
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floors throughout back areas including kitchen and all storage areas with soil buildup and debris. This includes under and behind equipment and along walls Clean all areas with proper frequency
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, Sep 3, 2026 · Original Source
Inspection
Mar 17, 2026
Report filed
2 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Cup sotred in rice warmer for serving rice. Plate stored in hominy for scooping cooked food. Store utensils outside of food containers. Use utensils with handles for scooping.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Floor next to dish machine damaged. Repair as needed for smooth cleanable surface.
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.
Official record from Boston Inspectional Services Department, Mar 17, 2026 · Original Source
Inspection
Aug 26, 2025
Passed
1 recorded violation
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
No air gap at prep sink repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Aug 26, 2025 · Original Source
Inspection
Jul 25, 2025
Failed (extension granted)
1 recorded violation
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
No air gap at prep sink repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Jul 25, 2025 · Original Source
Inspection
Jul 9, 2025
Failed (extension granted)
1 recorded violation
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
No air gap at prep sink repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Jul 9, 2025 · Original Source
Inspection
Jun 24, 2025
Failed (extension granted)
5 recorded violations
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
No air gap at prep sink repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Repair leaky pipe below hand wash sink inside kitchen area.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Grouting on floor near ware washing sink worn repair. Some tiles missing on wall near washing sink missing replace.
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.
Official record from Boston Inspectional Services Department, Jun 24, 2025 · Original Source
Inspection
Jun 17, 2025
Failed
5 recorded violations
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
No air gap at prep sink repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Repair leaky pipe below hand wash sink inside kitchen area.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Grouting on floor near ware washing sink worn repair. Some tiles missing on wall near washing sink missing replace.
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.
Official record from Boston Inspectional Services Department, Jun 17, 2025 · Original Source
Inspection
Jan 15, 2025
Passed
5 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No Certified Food Protection Manager certifation provide.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Clean sides and inbetween cooking equipment to remove visible soil.
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.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Repair opening on wall near dishmachine.
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.
Official record from Boston Inspectional Services Department, Jan 15, 2025 · Original Source
Inspection
Jan 8, 2025
Failed
5 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No Certified Food Protection Manager certifation provide.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Clean sides and inbetween cooking equipment to remove visible soil.
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.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Repair opening on wall near dishmachine.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Missing a ceiling inside kitchen area replace.
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Temperature guage not operating repair.
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.
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.
Clean exterior grounds to remove furniture wooden pallets canned paints and wooden debris.
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.
minorCode 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
Grease Container soiled clean.
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
Missing a ceiling inside kitchen area replace.
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Temperature guage not operating repair.
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.
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.
Clean exterior grounds to remove furniture wooden pallets canned paints and wooden debris.
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.
minorCode 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
Grease Container soiled clean.
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
Missing a ceiling inside kitchen area replace.
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, Sep 5, 2024 · Original Source
Inspection
Feb 15, 2024
Passed
1 recorded violation
minorCode 590.005/5-501.115-CFacility maintenance
Official wording
Maintaining Refuse Areas and Enclosures (C)
Inspector’s notes
Clean exterior grounds to remove loose debris behind dumpster area.
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.
Official record from Boston Inspectional Services Department, Feb 15, 2024 · Original Source
Inspection
Feb 8, 2024
Failed (extension granted)
4 recorded violations
majorCode 590.004/4-302.12-PFFood temperature
Official wording
Food Temperature Measuring Devices (Pf)
Inspector’s notes
No thermometer for onsite for monitoring temperatures.
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.
Clean exterior grounds to remove loose debris behind dumpster area.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean floor below cooking line to remove food spills.
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, Feb 8, 2024 · Original Source
Inspection
Feb 1, 2024
Failed
4 recorded violations
majorCode 590.004/4-302.12-PFFood temperature
Official wording
Food Temperature Measuring Devices (Pf)
Inspector’s notes
No thermometer for onsite for monitoring temperatures.
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.
Clean exterior grounds to remove loose debris behind dumpster area.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean floor below cooking line to remove food spills.
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, Feb 1, 2024 · Original Source
Inspection
Oct 26, 2023
Passed
10 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
PIC will need to monitor all equipment to be sure working properly. Have a staff member monitor food temperatures at buffet in the kitchen and proper storage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In kitchen found a bucket with peel potatos in water on the floor between hand sink and prep sink. Discontinue. Properly cover and store 6 inches off the ground and in the proper temperature.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Raw whole eggs (6eggs) in prep area at 62F. Discontinue and store at or below 45F. PIC removed Cut vegetables in kitchen in oil at 50F. Store at or below 41F.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Roasted chicken in kitchen hot holding unit was betweeb 99F and 115F. PIC will reheat and then properly cover in holding unit. Fried chicken on buffet 115F. White fish was 129F. PIC removed and will reheat and monitor.
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.
Hood filters on cooking line will need to be cleaned. Hood sticker good until Jan 2024
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Low temperature dishwasher did not show any sanitizer on the test strip. PIC has called to have repaired and he is on the way. PIC will need to check this each day to be sure uit is properly sanitizing equipment as discuused. Three bay sink available.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
One of the hand sinks partially with cart for soiled equipment. PIC corrected and let staff know not to put in that location anymore.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean walls in litchen of any dry food stains.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Hand sink that did not have the hot water turned on is leaking. PIC stated that he has a new faucet and will replace it now.
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.
PIC will need to monitor all equipment to be sure working properly. Have a staff member monitor food temperatures at buffet in the kitchen and proper storage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In kitchen found a bucket with peel potatos in water on the floor between hand sink and prep sink. Discontinue. Properly cover and store 6 inches off the ground and in the proper temperature.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Raw whole eggs (6eggs) in prep area at 62F. Discontinue and store at or below 45F. PIC removed Cut vegetables in kitchen in oil at 50F. Store at or below 41F.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Roasted chicken in kitchen hot holding unit was betweeb 99F and 115F. PIC will reheat and then properly cover in holding unit. Fried chicken on buffet 115F. White fish was 129F. PIC removed and will reheat and monitor.
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.
Hood filters on cooking line will need to be cleaned. Hood sticker good until Jan 2024
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Low temperature dishwasher did not show any sanitizer on the test strip. PIC has called to have repaired and he is on the way. PIC will need to check this each day to be sure uit is properly sanitizing equipment as discuused. Three bay sink available.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
One of the hand sinks partially with cart for soiled equipment. PIC corrected and let staff know not to put in that location anymore.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean walls in litchen of any dry food stains.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Hand sink that did not have the hot water turned on is leaking. PIC stated that he has a new faucet and will replace it now.
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.