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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Across from the prep sink at the curved wall the baseboard tiles are broken and seperating from the wall the salad sandwich cooler's top handle is broken; repair or replace the tiles and cooler handle.
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 28, 2026 · Original Source
Inspection
Oct 14, 2025
Passed
4 recorded violations
majorCode 590.003/3-501.15-PFFood temperature
Official wording
(A )Cooling Methods (Pf)
Inspector’s notes
Cooked foods cooling in plastic containers: meat sauce 100F. Cooked foods covered in refrigerator: potato 72F chicken 82F. Spread out cooked foods in or on metal containers to allow for rapid cooling. Do not cover cooked foods until cooled to 41F. Foods cooked in past hour moved to shallow metal pans.
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
Interior chute of ice machine with black mold-like substance. Clean and sanitize regularly.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils and debris in floor drains under ice machine and at bar. Clean to avoid attracting pests.
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
Missing ceiling tiles in kitchen. Replace to prevent contamination.
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, Oct 14, 2025 · Original Source
Inspection
Oct 7, 2025
Failed
4 recorded violations
majorCode 590.003/3-501.15-PFFood temperature
Official wording
(A )Cooling Methods (Pf)
Inspector’s notes
Cooked foods cooling in plastic containers: meat sauce 100F. Cooked foods covered in refrigerator: potato 72F chicken 82F. Spread out cooked foods in or on metal containers to allow for rapid cooling. Do not cover cooked foods until cooled to 41F. Foods cooked in past hour moved to shallow metal pans.
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
Interior chute of ice machine with black mold-like substance. Clean and sanitize regularly.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils and debris in floor drains under ice machine and at bar. Clean to avoid attracting pests.
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
Missing ceiling tiles in kitchen. Replace to prevent contamination.
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.
Slow drip under hand sink at pizza station. Repair as needed keep floor clean and dry.
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 23, 2025 · Original Source
Inspection
Oct 18, 2024
Passed
6 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
Container of cooked garlic in oil without date marking. Prepped in past two days. Ensure prepped foods held over 24 hours are dated.
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.
Shellfish tags undated for last piece sold. Date tags for last piece sold. Organize tags by month for easy trace back as 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils and debris in floor drains at bar. Food and debris under dry goods shelves. Clean to avoid attracting pests.
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.
Hot water faucet at warewashing leaks. Repair as 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling tiles missing in warewashing area. Replace to prevent contamination.
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, Oct 18, 2024 · Original Source
Inspection
Oct 11, 2024
Failed
6 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Shellfish tags undated for last piece sold. Date tags for last piece sold. Organize tags by month for easy trace back as 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Container of cooked garlic in oil without date marking. Prepped in past two days. Ensure prepped foods held over 24 hours are dated.
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
Soils and debris in floor drains at bar. Food and debris under dry goods shelves. Clean to avoid attracting pests.
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.
Hot water faucet at warewashing leaks. Repair as 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling tiles missing in warewashing area. Replace to prevent contamination.
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 shellfish tags for mussels except for mussels on site. Maintain shellfish tags for 90 days after last piece sold. Date tags for when last piece is sold.
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.
Tomato sauce cooling in plastic container for one hour at 117F. Spread out in shallow metal pan- 60F after 30 minutes. Retrain staff to use shallow metal pans for cooling hot foods.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked garlic in oil at cookline at 80F. Discarded by PIC. Garlic in oil must be held at 41F or below to prevent contamination.
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
Debris under bar and under shelves and behind freezers in dry storage. Clean to avoid attracting pests
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 observed garnishing pizza with fresh basil without gloves. basil disgarded before garnishing pizza. Ensure staff wear gloves when touching 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.
majorCode 590.004/4-501.17-PFCleaning and sanitizing
Official wording
Warewashing Equipment Cleaning Agents (Pf)
Inspector’s notes
Bar dish machine out of detergent. Corrected on site. Monitor chemicals replace as 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.
Bar hand sink out of soap. Staff washing hands in kitchen. Ensure all hand sinks have soap and towels 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.
No shellfish tags for mussels except for mussels on site. Maintain shellfish tags for 90 days after last piece sold. Date tags for when last piece is sold.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked garlic in oil at cookline at 80F. Discarded by PIC. Garlic in oil must be held at 41F or below to prevent contamination.
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.
Tomato sauce cooling in plastic container for one hour at 117F. Spread out in shallow metal pan- 60F after 30 minutes. Retrain staff to use shallow metal pans for cooling hot foods.
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.
Staff observed garnishing pizza with fresh basil without gloves. basil disgarded before garnishing pizza. Ensure staff wear gloves when touching 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.
majorCode 590.004/4-501.17-PFCleaning and sanitizing
Official wording
Warewashing Equipment Cleaning Agents (Pf)
Inspector’s notes
Bar dish machine out of detergent. Corrected on site. Monitor chemicals replace as 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Debris under bar and under shelves and behind freezers in dry storage. Clean to avoid attracting pests
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.
Bar hand sink out of soap. Staff washing hands in kitchen. Ensure all hand sinks have soap and towels 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.