SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
13 inspections
Inspection
Aug 25, 2026
Passed
1 recorded violation
majorCode 590.008/8-103.12-PFOther
Official wording
Conformance with Approved Procedures (Pf)
Inspector’s notes
Produce department observed washing produce in collander in produce prep room three bay sink. Approved variance states that food items must be washed in a collander in the food prep sink. Establishment can resubmit SOP for washing produce in three bay sink. 8.18.26: Establishment is following the approved procedures. If establishment wants to add the fruit room 3 bay sink another variance will have to be submitted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Aug 25, 2026 · Original Source
Inspection
Aug 18, 2026
Failed (extension granted)
1 recorded violation
majorCode 590.008/8-103.12-PFOther
Official wording
Conformance with Approved Procedures (Pf)
Inspector’s notes
Produce department observed washing produce in collander in produce prep room three bay sink. Approved variance states that food items must be washed in a collander in the food prep sink. Establishment can resubmit SOP for washing produce in three bay sink. 8.18.26: Establishment is following the approved procedures. If establishment wants to add the fruit room 3 bay sink another variance will have to be submitted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Aug 18, 2026 · Original Source
Inspection
Aug 11, 2026
Failed (extension granted)
3 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
Cut pineapple observed in fruit cut room not actly being prepped at 52F. Ensure cold holding at 41F or below.
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.
No thermometer observed in chilled fruit prep room. Provide.
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.
Produce department observed washing produce in collander in produce prep room three bay sink. Approved variance states that food items must be washed in a collander in the food prep sink. Establishment can resubmit SOP for washing produce in three bay sink.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Aug 11, 2026 · Original Source
Inspection
Aug 4, 2026
Failed
3 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
Cut pineapple observed in fruit cut room not actly being prepped at 52F. Ensure cold holding at 41F or below.
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.
No thermometer observed in chilled fruit prep room. Provide.
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.
Produce department observed washing produce in collander in produce prep room three bay sink. Approved variance states that food items must be washed in a collander in the food prep sink. Establishment can resubmit SOP for washing produce in three bay sink.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Aug 4, 2026 · Original Source
Inspection
Apr 10, 2026
Passed
1 recorded violation
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Food prep sinks in kitchen area seafood area and produce area do not have an air gap. Repair to provide air gaps.
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, Apr 10, 2026 · Original Source
Inspection
Apr 8, 2026
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
Food prep sinks in kitchen area seafood area and produce area do not have an air gap. Repair to provide air gaps.
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, Apr 8, 2026 · Original Source
Inspection
Mar 11, 2026
Failed (extension granted)
3 recorded violations
majorCode 590.003(C)/3-301.11-PFHandwashing
Official wording
Preventing Contamination from Hands (Pf)
Inspector’s notes
Observed employee packaging ready to eat salads without gloves. Ensure employeees are minimizing risk of bare hand contact with ready to eat foods.
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Food prep sinks in kitchen area seafood area and produce area do not have an air gap. Repair to provide air gaps.
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, Mar 11, 2026 · Original Source
Inspection
Mar 4, 2026
Failed
3 recorded violations
majorCode 590.003(C)/3-301.11-PFHandwashing
Official wording
Preventing Contamination from Hands (Pf)
Inspector’s notes
Observed employee packaging ready to eat salads without gloves. Ensure employeees are minimizing risk of bare hand contact with ready to eat foods.
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Food prep sinks in kitchen area seafood area and produce area do not have an air gap. Repair to provide air gaps.
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, Mar 4, 2026 · Original Source
Inspection
Aug 14, 2025
Passed
4 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Date marked foods past 7 day period. Seafood base date marked 8.3.25 in use. All product discarded by PIC. Ensure date marked foods are held for only 7 days.
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
Meat area walk in floor is soiled with debris. Bakery area ceiling observed with soils. 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.
Provie hand wash only signage at bakery prep area 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, Aug 14, 2025 · Original Source
Inspection
Aug 7, 2025
Failed
4 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Date marked foods past 7 day period. Seafood base date marked 8.3.25 in use. All product discarded by PIC. Ensure date marked foods are held for only 7 days.
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
Meat area walk in floor is soiled with debris. Bakery area ceiling observed with soils. 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.
Provie hand wash only signage at bakery prep area 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, Aug 7, 2025 · Original Source
Inspection
Mar 4, 2025
Report filed
1 recorded violation
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Missing door on egg refrigeration case. New door has been ordered by PIC and awaiting arrivial. All food items in case are under temperature control. Repair.
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.