SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
12 inspections
Inspection
Sep 11, 2026
Report filed
3 recorded violations
minorCode 590.005/5-501.111-CFacility maintenance
Official wording
Area Enclosures and Receptacles Good Repair (C)
Inspector’s notes
The two wooden doors to the designated trash area are always open potentially attracting rodent activity - keep closed when not in use
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.
Designated trash area that also stores the grease container was being emptied by their professionally licensed grease removal company [ Klean Energy ] during time of inspection the exterior of this vessel should be cleaned and sanitized after being emptied to reduce potential rodent activity - Address as discussed
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.
Maintain clean after use and during storage to reduce potential rodent activity -- designated trash area in the rear of the building [ strip mall style ] has loose trash and debris lying on the floors flies everywhere and strong obnoxious odors - Keep the doors of the designated trash area closed after use
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, Sep 11, 2026 · Original Source
Inspection
Aug 27, 2026
Failed
3 recorded violations
minorCode 590.005/5-501.111-CFacility maintenance
Official wording
Area Enclosures and Receptacles Good Repair (C)
Inspector’s notes
The two wooden doors to the designated trash area are always open potentially attracting rodent activity - keep closed when not in use
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.
Clean the grease container in the designated trash area from all visible grease spills stains and soils
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.
Maintain clean after use and during storage to reduce potential rodent activity -- designated trash area in the rear of the building [ strip mall style ] has loose trash and debris lying on the floors flies everywhere and strong obnoxious odors - Keep the doors of the designated trash area closed after use
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 27, 2026 · Original Source
Inspection
Apr 3, 2026
Report filed
3 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Post current copy of the PIC's food safety certificate and allergen awareness certificate on site
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean exterior [ especially in between all cooking equipment ] from visible grease and grime 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.
Replace all remaining compromised ceiling tiles where needed throughout the entire facility
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, Apr 3, 2026 · Original Source
Inspection
Mar 27, 2026
Failed (extension granted)
10 recorded violations
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
No manager / PIC in charge to conduct interview with - ensure someone knowledgeable in food safety is always on site during hours of operation
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 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Post current copy of the PIC's food safety certificate and allergen awareness certificate on site
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Raw chicken legs left in the batter are 50F - maintain cold holding at 41F or below - keep inside the fridge and not out at ambient room temperature
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Resurface all rusted shelving underneath prep tables where needed
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean exterior [ especially in between all cooking equipment ] from visible grease and grime 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.
Broken equipment placed in front of designated hand sink - maintain clean and clutter free at all times
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.
Replace all compromised ceiling tiles where needed
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 27, 2026 · Original Source
Inspection
Mar 20, 2026
Failed
9 recorded violations
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
No manager / PIC in charge to conduct interview with - ensure someone knowledgeable in food safety is always on site during hours of operation
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Raw chicken legs left in the batter are 50F - maintain cold holding at 41F or below - keep inside the fridge and not out at ambient room temperature
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Resurface all rusted shelving underneath prep tables where needed
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean inside / outside of all freezer / refrigeration units - exterior of all cooking equipment and bulk food storage bins from all visible food spills stains and soils
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.
Broken equipment placed in front of designated hand sink - maintain clean and clutter free at all times
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.
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 20, 2026 · Original Source
Inspection
Oct 16, 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
Observed raw chicken / macaroni salad / mashed potatoes stored between 48F-50F inside walk in cooler. Discussed with PIC to maintain cold holding @ 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.
Observed while on site walk in cooler not operating at this time and multiple food items stored between 48F-50F. Discussed with PIC to submit all reports for repairs to ISDHEALTH@BOSTON.GOV for review; Voluntary closure
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, Oct 16, 2025 · Original Source
Inspection
Oct 15, 2025
Voluntarily closed
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
Observed raw chicken / macaroni salad / mashed potatoes stored between 48F-50F inside walk in cooler. Discussed with PIC to maintain cold holding @ 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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed food debris along deep freezer gasket and sliding door freezer case; soiled rice scooper and chicken tongs. Discussed with PIC to ensure all utensils are clean and sanitized after each use.
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.
Observed while on site walk in cooler not operating at this time and multiple food items stored between 48F-50F. Discussed with PIC to submit all reports for repairs to ISDHEALTH@BOSTON.GOV for review; Voluntary closure
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, Oct 15, 2025 · Original Source
Inspection
Oct 14, 2025
Voluntarily closed
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
Observed raw chicken stored @ 54F inside walk in cooler; Sauces @ 50F inside walk in cooler. Discussed with PIC to maintain cold holding @ 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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed food debris along deep freezer gasket and sliding door freezer case; soiled rice scooper and chicken tongs. Discussed with PIC to ensure all utensils are clean and sanitized after each use.
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.
Observed while on site walk in cooler not operating at this time and multiple food items stored @ 50F and above. Discussed with PIC to submit all reports for repairs to ISDHEALTH@BOSTON.GOV for review; Voluntary closure
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, Oct 14, 2025 · Original Source
Inspection
Apr 24, 2025
Passed
7 recorded violations
minorCode 590.007/7-209.11-COther
Official wording
Storage-Other Personal Care Items (C)
Inspector’s notes
Observed employee personal items stored at front handsink. Discussed with PIC to remove and store all personal items in employee designated area and away from food service
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed opened can goods stored in walk in cooler. Discussed with PIC to remove food items from opened can goods and properly stored in food grade containers with lids
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed cole slaw packed and stored in walk in cooler / held over 24hrs per PIC without date marking. Provide date marking on all ready to eat foods held over 24 hrs per 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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed dunning rack with raw chicken with heavy spills; sandwich unit with food debris; chicken fryer / table with batter spills. Thoroughly clean to remove all spills / debris / soils from all stated equipment
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
Observed food debris and grease on floors under and around fryolater. Clean with frequency to prevent spills / trash
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Observed dead insects inside light shield in warewashing area. Remove and clean with frequency to ensure clean to sight
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed hood sticker expired November 2024. Spoke with owner via telephone for scheduling; PIC on site provided scheduled appt while on site - April 24th. Discussed with PIC to maintain hood cleanings in compliance
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, Apr 24, 2025 · Original Source
Inspection
Apr 17, 2025
Failed
7 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed opened can goods stored in walk in cooler. Discussed with PIC to remove food items from opened can goods and properly stored in food grade containers with lids
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed cole slaw packed and stored in walk in cooler / held over 24hrs per PIC without date marking. Provide date marking on all ready to eat foods held over 24 hrs per 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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed dunning rack with raw chicken with heavy spills; sandwich unit with food debris; chicken fryer / table with batter spills. Thoroughly clean to remove all spills / debris / soils from all stated equipment
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
Observed food debris and grease on floors under and around fryolater. Clean with frequency to prevent spills / trash
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Observed dead insects inside light shield in warewashing area. Remove and clean with frequency to ensure clean to sight
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed hood sticker expired November 2024. Spoke with owner via telephone for scheduling; PIC on site provided scheduled appt while on site - April 24th. Discussed with PIC to maintain hood cleanings in compliance
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.
Observed employee personal items stored at front handsink. Discussed with PIC to remove and store all personal items in employee designated area and away from food service
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, Apr 17, 2025 · Original Source
Inspection
Nov 19, 2024
Passed
3 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed in use box of french fries stored on floor at cooking line. Remove and maintain food elevated 6" off the floor in walk in unit. PIC removed
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
Observed individual packed mash potatoes / macaroni and cheese stored in hot holding unit @ 90F. Discussed with PIC to maintain hot holding @ 135F and above. PIC corrected
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.
Provide digital thermometers for proper temping of food products
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, Nov 19, 2024 · Original Source
Inspection
Nov 12, 2024
Failed
3 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed in use box of french fries stored on floor at cooking line. Remove and maintain food elevated 6" off the floor in walk in unit. PIC removed
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
Observed individual packed mash potatoes / macaroni and cheese stored in hot holding unit @ 90F. Discussed with PIC to maintain hot holding @ 135F and above. PIC corrected
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.
Provide digital thermometers for proper temping of food products
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.