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
Knives stored in between equiptment. Discontinue. Corrected on site.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Knives stored in between equiptment. Discontinue. Corrected on site.
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 14, 2026 · Original Source
Inspection
Nov 20, 2025
Passed
1 recorded violation
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sinks without proper air gap for backflow prevention. Use a colander until properly plumbed. Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected. 11.3.2025 on compliance visit Frada Mei stated that the plumber is coming in to take a look on the prep sink air gap/ Provide time frame to install an air gap Use a colander until properly plumbed. Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected
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, Nov 20, 2025 · Original Source
Inspection
Nov 10, 2025
Failed (extension granted)
1 recorded violation
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sinks without proper air gap for backflow prevention. Use a colander until properly plumbed. Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected. 11.3.2025 on compliance visit Frada Mei stated that the plumber is coming in to take a look on the prep sink air gap/ Provide time frame to install an air gap Use a colander until properly plumbed. Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected
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, Nov 10, 2025 · Original Source
Inspection
Nov 3, 2025
Failed (extension granted)
8 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed employee without hair restraints / provide proper hair restraints for all food prep workers
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Date marking is not maintained on all prepared food in the walk-in. Provide date marking and stored food that is prepared in the refrigeration unit for 24 hrs.(pico de galo sour cream salsa )
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.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sinks without proper air gap for backflow prevention. Use a colander until properly plumbed. Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected. 11.3.2025 on compliance visit Frada Mei stated that the plumber is coming in to take a look on the prep sink air gap/ Provide time frame to install an air gap Use a colander until properly plumbed. Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Observed 1 dead mouse on glue trap in front counter under the table near cold holding unit/ clean to remove. Provide a detailed licensed exterminator’s report to keila.depina@boston.gov
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.
Wiping cloth and 3 bay sink chlorine sanitizer exceeds 200 PPM. Recommendation 50-100PPM. Corrected by PIC
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.
Official record from Boston Inspectional Services Department, Nov 3, 2025 · Original Source
Inspection
Oct 27, 2025
Failed
8 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed employee without hair restraints / provide proper hair restraints for all food prep workers
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Date marking is not maintained on all prepared food in the walk-in. Provide date marking and stored food that is prepared in the refrigeration unit for 24 hrs.(pico de galo sour cream salsa )
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.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sinks without proper air gap for backflow prevention. Use a colander until properly plumbed. Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Observed 1 dead mouse on glue trap in front counter under the table near cold holding unit/ clean to remove. Provide a detailed licensed exterminator’s report to keila.depina@boston.gov
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.
Wiping cloth and 3 bay sink chlorine sanitizer exceeds 200 PPM. Recommendation 50-100PPM. Corrected by PIC
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.