SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspections
Inspection
Mar 6, 2026
Passed
2 recorded violations
majorCode 590.005/5-202.12-PFHandwashing
Official wording
Handwashing Sinks Installation (Pf)
Inspector’s notes
All hand sinks at 50F-58F after multiple minutes. Ensure hot water reaches 100F or above.
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.
No hot water at location. Bar hand sinks ranging from 50F-55F. Bathroom Hand sinks between 50F-55F. Dish machine has water at 60F. PIC stated hot water heater is being replaced.
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, Mar 6, 2026 · Original Source
Inspection
Mar 4, 2026
Voluntarily closed
2 recorded violations
majorCode 590.005/5-202.12-PFHandwashing
Official wording
Handwashing Sinks Installation (Pf)
Inspector’s notes
All hand sinks at 50F-58F after multiple minutes. Ensure hot water reaches 100F or above.
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.
No hot water at location. Bar hand sinks ranging from 50F-55F. Bathroom Hand sinks between 50F-55F. Dish machine has water at 60F. PIC stated hot water heater is being replaced.
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, Mar 4, 2026 · Original Source
Inspection
Jan 20, 2026
Passed
5 recorded violations
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Bar dish machine observed with detergent bottle empty. Corrected on site. Ensure cleaning agents are available at all hours.
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.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Date marked foods in walk in cooler observed stored past 7 days. Discard product after 7 days or manufactures date.
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.
Quat sanitizer at 3 bay sink testing over 500ppm. Dilute to acceptable range.
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, Jan 20, 2026 · Original Source
Inspection
Jan 13, 2026
Failed
5 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 in walk in cooler observed stored past 7 days. Discard product after 7 days or manufactures date.
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 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Bar dish machine observed with detergent bottle empty. Corrected on site. Ensure cleaning agents are available at all hours.
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.
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.
Quat sanitizer at 3 bay sink testing over 500ppm. Dilute to acceptable range.
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.