minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths observed wet on counter. Store properly in sanitizer solution.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Several prepared food items without labeling. Provide.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handsink at the bar used to store eqyuipment. Remove use for handwashing only.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths observed wet on counter. Store properly in sanitizer solution.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Several prepared food items without labeling. Provide.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handsink at the bar used to store eqyuipment. Remove use for handwashing only.
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, Apr 27, 2026 · Original Source
Inspection
Sep 23, 2025
Passed
9 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Containers of raw fish stored above cooked foods and produce in walk-in refrigerator and hot pot reach-in refrigerator. Store raw fish below cooked foods and produce. Corrected on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Ice scoop at bar ice machine stored in machine. Store scoop outside of machine in clean container not inside ice machine to prevent contamination from hands.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Reduced oxygen packaged salmon stored in packaging thawed in refrigerator. Pierce or remove packaging per package directions prior to thawing.
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
Tofu on counter at 67F. Returned to refrigerator. Staff stated tofu on counter for less than one hour. Store tofu under refrigeration at all times.
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 behind ice machines in kitchen. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink at bar blocked with equipment. Maintain hand sinks clear for hand washing only. Bar not in service.
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.
Glass cleaner bottles with quats sanitizer. Store sanitizer in bottles labeld as sanitizer. Discontinue using different chemical bottles to store different chemicals to prevent contamination.
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 23, 2025 · Original Source
Inspection
Sep 16, 2025
Failed
9 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Containers of raw fish stored above cooked foods and produce in walk-in refrigerator and hot pot reach-in refrigerator. Store raw fish below cooked foods and produce. Corrected on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Ice scoop at bar ice machine stored in machine. Store scoop outside of machine in clean container not inside ice machine to prevent contamination from hands.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Reduced oxygen packaged salmon stored in packaging thawed in refrigerator. Pierce or remove packaging per package directions prior to thawing.
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
Tofu on counter at 67F. Returned to refrigerator. Staff stated tofu on counter for less than one hour. Store tofu under refrigeration at all times.
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 behind ice machines in kitchen. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink at bar blocked with equipment. Maintain hand sinks clear for hand washing only. Bar not in service.
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.
Glass cleaner bottles with quats sanitizer. Store sanitizer in bottles labeld as sanitizer. Discontinue using different chemical bottles to store different chemicals to prevent contamination.
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 16, 2025 · Original Source
Inspection
Apr 3, 2025
Report filed
7 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No kit or procedures for clean up. Provide necessary materials.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw fish paste stored above produce. Raw shell eggs stored above ready to eat soy sauce. Store raw animal products below ready to eat foods and produce.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cut tomatoes and tofu on counter at 60F. Keep perishables foods stored in the refrigerator. Returned to refrigerator.
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.
Bar hand sink out of soap. Corrected on site. Ensure hand sinks have soap and towels at all times. Staff washing in staging area.
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, Apr 3, 2025 · Original Source
Inspection
Mar 27, 2025
Failed
7 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No kit or procedures for clean up. Provide necessary materials.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw fish paste stored above produce. Raw shell eggs stored above ready to eat soy sauce. Store raw animal products below ready to eat foods and produce.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cut tomatoes and tofu on counter at 60F. Keep perishables foods stored in the refrigerator. Returned to refrigerator.
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.
Bar hand sink out of soap. Corrected on site. Ensure hand sinks have soap and towels at all times. Staff washing in staging area.
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.
Observed multiple employees leave food service areas and return with no handwashing prior to working- Corrected on site Review proper handwashing with all staff
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
At the the inspection none of the employees on site were designated as a person in charge. Manager was not on site at this time and employees were unable to answer questions regarding food temperatures and sanitizing procedures
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths stored in water- Staff unable to properly set up sanitizer Soiled wiping cloths shall be maintained in sanitizer solution
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Cases of beverages stored directly on the floor in area used for drink storage Products stored on the florr of the walkin- Store a minimum of 6" off the floor
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Numerous cut vegetables stored on counter in the kitchen with temperatures of 48F-50F Per staff the products were out of refrigeration less than 1 hour Shall be maintained under refrigeration- Corrected on site
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
Multiple areas of the ceiling in the back kitchen with heavy dust buildup Interiors and tracks of refrigeration units with soils and debris Shelving below bar at the center of the restaurant with soils and debris Clean all areas properly
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.
Light shield missing on the light at the warewashing area- 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.
Observed numerous cans of Raid stored in the kitchen- Removed Numerous fly papers hanging from the ceiling- Remove Use only products provided by a licensed pest control company
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, Feb 22, 2024 · Original Source
Inspection
Feb 15, 2024
Failed
10 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed multiple employees leave food service areas and return with no handwashing prior to working- Corrected on site Review proper handwashing with all staff
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
At the the inspection none of the employees on site were designated as a person in charge. Manager was not on site at this time and employees were unable to answer questions regarding food temperatures and sanitizing procedures
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths stored in water- Staff unable to properly set up sanitizer Soiled wiping cloths shall be maintained in sanitizer solution
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Cases of beverages stored directly on the floor in area used for drink storage Products stored on the florr of the walkin- Store a minimum of 6" off the floor
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Numerous cut vegetables stored on counter in the kitchen with temperatures of 48F-50F Per staff the products were out of refrigeration less than 1 hour Shall be maintained under refrigeration- Corrected on site
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
Multiple areas of the ceiling in the back kitchen with heavy dust buildup Interiors and tracks of refrigeration units with soils and debris Shelving below bar at the center of the restaurant with soils and debris Clean all areas properly
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.
Light shield missing on the light at the warewashing area- 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.
Observed numerous cans of Raid stored in the kitchen- Removed Numerous fly papers hanging from the ceiling- Remove Use only products provided by a licensed pest control company
In plain English
An issue that does not fit the common categories. Check the official wording for details.