SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
10 inspections
Inspection
Aug 10, 2026
Passed
1 recorded violation
minorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Noted missing tiles near the pasta station.Repair Noted missing tiles and a big hole on the wall near the frylator and also near the dough maker.Repair
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, Aug 10, 2026 · Original Source
Inspection
Jul 31, 2026
Failed (extension granted)
1 recorded violation
minorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Noted missing tiles near the pasta station.Repair Noted missing tiles and a big hole on the wall near the frylator and also near the dough maker.Repair
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.
Noted food stored next to the hand sink. Provide a partion/seperation on the hand sink at the mozzarella station to prevent contamination
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
Noted several food products in the walkin past 7 day shelf life.Discontinue and retrain staff to provide proper date marking
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 590.004/4-702.11-PCleaning and sanitizing
Official wording
Before Use After Cleaning (P)
Inspector’s notes
Noted staff not sanitizing the dishes after washing in the 3 bay sink.Retrain staff to wash-Rinse-Sanitize
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
Noted missing tiles near the pasta station.Repair Noted missing tiles and a big hole on the wall near the frylator and also near the dough maker.Repair
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.
Noted food stored next to the hand sink. Provide a partion/seperation on the hand sink at the mozzarella station to prevent contamination
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
Noted several food products in the walkin past 7 day shelf life.Discontinue and retrain staff to provide proper date marking
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 590.004/4-702.11-PCleaning and sanitizing
Official wording
Before Use After Cleaning (P)
Inspector’s notes
Noted staff not sanitizing the dishes after washing in the 3 bay sink.Retrain staff to wash-Rinse-Sanitize
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
Noted missing tiles near the pasta station.Repair Noted missing tiles and a big hole on the wall near the frylator and also near the dough maker.Repair Provide light shield above the dough maker.
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, Jul 10, 2026 · Original Source
Inspection
Dec 5, 2025
Passed
4 recorded violations
majorCode 590.003/3-401.11-PFFood temperature
Official wording
Raw Animal Foods-Cooking (Pf)
Inspector’s notes
Clams cooked to 110f at time of inspection enure proper cooking of 145f or above. (Chef recooked the clams to 153f at time of inspection)
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.
Wall tiles missing in multiple areas of the kitchen mainly at first hand sink wal as you enter the kitchen 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.
No soap at hand sink @ cooking station in dining room supply soap to properly wash hands
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, Dec 5, 2025 · Original Source
Inspection
Nov 21, 2025
Failed
4 recorded violations
majorCode 590.003/3-401.11-PFFood temperature
Official wording
Raw Animal Foods-Cooking (Pf)
Inspector’s notes
Clams cooked to 110f at time of inspection enure proper cooking of 145f or above. (Chef recooked the clams to 153f at time of inspection)
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.
Wall tiles missing in multiple areas of the kitchen mainly at first hand sink wal as you enter the kitchen 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.
No soap at hand sink @ cooking station in dining room supply soap to properly wash hands
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.