Inspection
Sep 18, 2026
13 recorded violations
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
shellstock tags were not mainainted on site for review.Discussed with PIC to ensure the last date sold of mussels and clams are recorded on tags per requirements of the food code and maintained for 90 days in chronological order .
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
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Observed several bulk food storage containers without labeling at lower level. Provide Multiples squeeze bottles observed without label/ provide label when removed from original containers( cold holding unit)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food Preparation (C)
Inspector’s notes
Obserevd open foods in the undercounter refrigerator and refrigerator stored in non-food -grade containers./ PIC was instructed to discountiue use of non food-grade containers and stored all food in NSF-approved or equivalent food-grade containers
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple containers in reach-in unit without proper date marking.Provide date marking if held more than 24 hours
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
Nonfood-Contact Surfaces (C)
Inspector’s notes
Exterior of cooking line equipment and shelf above observed soiled. Clean properly. Interior of some refrigerating unit soiled. Clean properly. Remove foil from the self above the stove
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.
More about cleaning or sanitizing problemsOfficial wording
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
No temperature measuring devices for high temp dish machine. Provide an irreversible thermometer to high temp dish machine or 160 termal strips
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
Hot Water and Chemical-Methods (P)
Inspector’s notes
No detergent for the two bay sink/ 2 bay sinks require a detergent no rinse sanitizer with the proper test kits / Provide both
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
Wiping Cloths Air Drying Location (C)
Inspector’s notes
Wiping cloths stored soiled on counters and floor . Properly stored all wiping cloths in a sanitizing solution at the required 200ppm or 50ppm for chlorine
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.
More about cleaning or sanitizing problemsOfficial wording
Toilet Room Receptacle Covered (C)
Inspector’s notes
Missing covered toilet receptacle in one of the restrooms.Provide
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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Hand Drying Provision (Pf)
Inspector’s notes
Kitchen handwashing sink observed without paper towels/ provide and maintain all the time
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all unnecessary items from the basement and back alley floor ( empty boxes)
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
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Foor under and around cooking line soiled. Clean properly Basement floor observed in needed of deep cleaning and organize
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.
More about cleaning or sanitizing problemsOfficial wording
No wording provided in the official record.
Inspector’s notes
No Allergen Awareness training observed post. No Site Cleanliness post
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Sep 18, 2026 · Original Source