ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
17 inspections
Inspection
Mar 31, 2026
Passed
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Provide full extermination and IPM report dated today or prior to reinspection date The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): • Inspection of premises • Identification of pests pest damage and/or potential for pest infestation • Determination of the extent of the pest problem • Appropriate treatment • Action plan for correction including follow up All voids must be sealed The exterminator must be thorough check all drop ceilings under and behind all equipment throughout
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.
Official record from Boston Inspectional Services Department, Mar 31, 2026 · Original Source
Inspection
Mar 30, 2026
Failed (extension granted)
2 recorded violations
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Provide full extermination and IPM report dated today or prior to reinspection date The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): • Inspection of premises • Identification of pests pest damage and/or potential for pest infestation • Determination of the extent of the pest problem • Appropriate treatment • Action plan for correction including follow up All voids must be sealed The exterminator must be thorough check all drop ceilings under and behind all equipment throughout
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Walls in disrepair - not smooth durable and easliy cleanable - Storage (basement) Steps to basement in disrepair - exposed wood Steps to rear egress in disrepair Pipes above storage in basement has exposed insulation
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, Mar 30, 2026 · Original Source
Inspection
Mar 16, 2026
Hearing scheduled
7 recorded violations
criticalCode 590.002/2-301.11-PHandwashing
Official wording
Clean condition-Hands and Arms (P)
Inspector’s notes
Observed food handler washing gloves when PIC ask food handler to wash hands Observed food handlers not lathering for 20 seconds rinsing drying properly and using a barrier between hands and faucet.
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 hand washing performed during inspection. Food handlers are multitasking wearing gloves that are intended for single/task specific only No barrier in employee bathroom to allow employees to shut off faucet and open door with to prevent recontamination of hands I provided training materials at all previous inspections
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Exterior of food containers soiled
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Heavy built up soils on walls attachments cabinet doors interior of cabinets refrigeration units incling door handles throughout Food splashing on ceiling in basement Steps soiled to basement and rear egress Soils on floor under and behind all equipment throughout Prep/ware washing/bathroom/storage/etc
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.
Provide full extermination and IPM report dated today or prior to reinspection date The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): • Inspection of premises • Identification of pests pest damage and/or potential for pest infestation • Determination of the extent of the pest problem • Appropriate treatment • Action plan for correction including follow up All voids must be sealed The exterminator must be thorough check all drop ceilings under and behind all equipment throughout
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Walls in disrepair - not smooth durable and easliy cleanable - Storage (basement) Steps to basement in disrepair - exposed wood Steps to rear egress in disrepair Pipes above storage in basement has exposed insulation
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 proof of employee trained in anti choking - While food is being served there shall be employee trained in anti choking on the premises No allergen advisory posted - Information provided at today's and past inspection
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Mar 16, 2026 · Original Source
Inspection
Mar 9, 2026
Hearing scheduled
12 recorded violations
criticalCode 590.002/2-301.11-PHandwashing
Official wording
Clean condition-Hands and Arms (P)
Inspector’s notes
Observed food handler washing gloves when PIC ask food handler to wash hands Observed food handlers not lathering for 20 seconds rinsing drying properly and using a barrier between hands and faucet.
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 hand washing performed during inspection. Food handlers are multitasking wearing gloves that are intended for single/task specific only No barrier in employee bathroom to allow employees to shut off faucet and open door with to prevent recontamination of hands I provided training materials at all previous inspections
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
No person in charge at time of inspection - Repeat violation
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.
Person in charge was called and arrived during inspection Repeat violations: Multiple Priority Priority Foundation Core Violations General unsanitary conditions noted on inspection Proof employees are not properly trained in food safety and sanitation as it relates to their assigned duties per code.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
In use wiping cloths not stored in a sanitizing solution between uses and per code
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Fried potatoes on hot holding unit 85 F I asked PIC to remove item from service
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
Exterior of food containers soiled
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Heavy built up soils on walls attachments cabinet doors interior of cabinets refrigeration units incling door handles throughout Food splashing on ceiling in basement Steps soiled to basement and rear egress Soils on floor under and behind all equipment throughout Prep/ware washing/bathroom/storage/etc
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.
Observed live mice in Basement - Provide full extermination and IPM report dated today or prior to reinspection date I provided the IPM recommendation during this inspection and past inspections Evidence of mouse dropping on floor under and behind equipment shelving etc throughout basement and prep area
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Walls in disrepair - not smooth durable and easliy cleanable - Kitchen/prep/ware washing/storage/serviing area Doors to the exterior are not pest proofed to prevent vermin to enter establishment Bathroom door is not self closing Steps to basement in disrepair - exposed wood Steps to rear egress in disrepair Pipes above storage in basement has exposed insulation Loose ceiling tiles in prep/ware washing areas
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 proof of employee trained in anti choking - While food is being served there shall be employee trained in anti choking on the premises No allergen advisory posted - Information provided at today's and past inspection
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Mar 9, 2026 · Original Source
Inspection
Feb 27, 2026
Failed
12 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
Observed food handler washing gloves when PIC ask food handler to wash hands Observed food handlers not lathering for 20 seconds rinsing drying properly and using a barrier between hands and faucet. Employees using hand sink that does not have cold running water - Manager is trying to repair during inspection
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.
No hand washing performed during inspection. Food handlers are multitasking wearing gloves that are intended for single/task specific only No barrier in employee bathroom to allow employees to shut off faucet and open door with to prevent recontamination of hands I provided training materials at all previous inspections
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
No person in charge at time of inspection - Repeat violation
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.
Person in charge was called and arrived during inspection Repeat violations: Multiple Priority Priority Foundation Core Violations General unsanitary conditions noted on inspection Proof employees are not properly trained in food safety and sanitation as it relates to their assigned duties per code.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
In use wiping cloths not stored in a sanitizing solution between uses and per code
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Fried potatoes on hot holding unit 85 F I asked PIC to remove item from service
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
Exterior of food containers soiled
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Heavy built up soils on walls attachments cabinet doors interior of cabinets refrigeration units incling door handles throughout Food splashing on ceiling in basement Steps soiled to basement and rear egress Soils on floor under and behind all equipment throughout Prep/ware washing/bathroom/storage/etc
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.
Observed live mice in Basement - Provide full extermination and IPM report dated today or prior to reinspection date I provided the IPM recommendation during this inspection and past inspections Evidence of mouse dropping on floor under and behind equipment shelving etc throughout basement
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Walls in disrepair - not smooth durable and easliy cleanable - Kitchen/prep/ware washing/storage/serviing area Doors to the exterior are not pest proofed to prevent vermin to enter establishment Bathroom door is not self closing Steps to basement in disrepair - exposed wood Steps to rear egress in disrepair Pipes above storage in basement has exposed insulation Loose ceiling tiles in prep/ware washing areas
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 proof of employee trained in anti choking - While food is being served there shall be employee trained in anti choking on the premises No allergen advisory posted - Information provided at today's and past inspection
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Observed heavy soiled glue traps with dead insects. Remove and discard
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed wood panels broke on the stairs at basement door to exit to the street. Repair Observed a hole at the baseboard of wall. Repair . Top of stairs that exit to street.
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 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Handsinks observed with heavy food soils and grease build up. Clean to remove
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 heavy soiled glue traps with dead insects. Remove and discard
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed wood panels broke on the stairs at basement door to exit to the street. Repair Observed a hole at the baseboard of wall. Repair . Top of stairs that exit to street.
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 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Handsinks observed with heavy food soils and grease build up. Clean to remove
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, Oct 24, 2025 · Original Source
Inspection
Jun 20, 2025
Passed
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
IPM report notation shows activity in the drop ceiling. More frequent visit from licensed exterminator recommended. ***PIC to provide current detailed IPM Report from a licensed exterminator report at: isdhealth@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.
Official record from Boston Inspectional Services Department, Jun 20, 2025 · Original Source
Inspection
May 29, 2025
Failed (extension granted)
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
IPM report notation shows activity in the drop ceiling. More frequent visit from licensed exterminator recommended. ***PIC to provide current detailed IPM Report from a licensed exterminator report at: isdhealth@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.
Official record from Boston Inspectional Services Department, May 29, 2025 · Original Source
Inspection
May 19, 2025
Failed (extension granted)
11 recorded violations
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
Observed staff handling food while chewing gum. Discontinue / Corrected on site
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Boxes of food not stored 6" above the floor inside walkin freezer in basement and back storage areas. Discontinue/ Elevate
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.
Precooked chickpeas 70F chopped tomato 45F diced cucumeber 54F stored in cold holding unit. All products were placed back in the walkin to cooldown to 41F below. PIC to train staff on cooling and temperature monitoring.
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Observed shelvings lined with carboard boxes. Discontinue.
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.
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 and exterior of rice cooker observed soiled shelvings in the kitchen area observed soiled flat grilled backsplash observed soiled from visible dry foodspills interiorof cold holding draw observed with oderous stagnant water exterior of rice bulk bins observed soiled in between equipments observed with soils build up walkins door handles observed soiled by handprints. Clean and sanitize to remove
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor throughout the establishment (basement under equipments walk in) observed soiled by loose debris and soils accumulation. Clean to remove
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.
Numerous rodent droppings observed in the kitchen area bottom shelvings downstairs in the basement ( grease barrel ). Clean to remove ***PIC to provide current detailed IPM Report from a licensed exterminator report at: Inca.Prince@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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Gap observed between the counter and floor serving as mice harborage. Repair (sealed)
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, May 19, 2025 · Original Source
Inspection
May 12, 2025
Failed
11 recorded violations
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
Observed staff handling food while chewing gum. Discontinue / Corrected on site
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Boxes of food not stored 6" above the floor inside walkin freezer in basement and back storage areas. Discontinue/ Elevate
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.
Precooked chickpeas 70F chopped tomato 45F diced cucumeber 54F stored in cold holding unit. All products were placed back in the walkin to cooldown to 41F below. PIC to train staff on cooling and temperature monitoring.
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Observed shelvings lined with carboard boxes. Discontinue.
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.
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 and exterior of rice cooker observed soiled shelvings in the kitchen area observed soiled flat grilled backsplash observed soiled from visible dry foodspills interiorof cold holding draw observed with oderous stagnant water exterior of rice bulk bins observed soiled in between equipments observed with soils build up walkins door handles observed soiled by handprints. Clean and sanitize to remove
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor throughout the establishment (basement under equipments walk in) observed soiled by loose debris and soils accumulation. Clean to remove
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.
Live mouse observed running in the dinning area. Numerous rodent droppings observed in the kitchen area bottom shelvings downstairs in the basement ( grease barrel ). Clean to remove ***PIC to provide current detailed IPM Report from a licensed exterminator report at: Inca.Prince@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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Gap observed between the counter and floor serving as mice harborage. Repair (sealed)
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.
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.
Multiple Priority Priority Foundation Core Violations General unsanitary conditions noted on inspection Proof employees are not properly trained in food safety and sanitation as it relates to their assigned duties per code.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Food items stored in hallway - Public access - Remove all food from hallways
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.
Back storage area is a bathroom - No food Food contact equipment shall be stored in here. If converted to a storage area all bathroom fixtures must be remove and plumbing must be capped off
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Heavy build up of soils on interior and exterior of refrigeration units/freezers/cabinets and shelving - Kitchen/prep/storage/ware washing
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 at hand sinks (Prep ware washing bathroom) Plumber called during inspection The owner/operator must email to isdhealth@boston.gov the plumbers report upon their assessment and repair
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on floor walls (attachments) ceiling fixtures including all vents and attached fixtures - Kitchen/prep/ware washing/bathoom storage hallway etc
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Unused and unnecessary articles in hallway basement storage areas
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
Basement door is not pest proofed Steps to basement and to the basement egrees are in disrepair and have exposed wood Exposed insulation in basement on ceiling pipes Openings in ceiling in basement storage areas
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, Dec 6, 2024 · Original Source
Inspection
Nov 29, 2024
Hearing scheduled
22 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Food items stored in hallway - Public access - Remove all food from hallways
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.
Multiple Priority Priority Foundation Core Violations General unsanitary conditions noted on inspection Proof employees are not properly trained in food safety and sanitation as it relates to their assigned duties per code.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths not stored in a sanitizing solution per code
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.
Back storage area is a bathroom - No food Food contact equipment shall be stored in here. If converted to a storage area all bathroom fixtures must be remove and plumbing must be capped off
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
Refrigeration (glass up right) 50 F Cut tomatoes 53 F Shrredded lettuce 47 F Removed and placed in walk in unit during 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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Lamb 109 F
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.
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
Heavy build up of soils on interior and exterior of refrigeration units/freezers/cabinets and shelving - Kitchen/prep/storage/ware washing
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 at hand sinks (Prep ware washing bathroom) Plumber called during inspection The owner/operator must email to isdhealth@boston.gov the plumbers report upon their assessment and repair
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
No indirect plumbing at food pre sink
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Wiping cloth bucket stored in hand sink (corrected on site by PIC)
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on floor walls (attachments) ceiling fixtures including all vents and attached fixtures - Kitchen/prep/ware washing/bathoom storage hallway etc
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Unused and unnecessary articles in hallway basement storage areas
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
Basement door is not pest proofed Steps to basement and to the basement egrees are in disrepair and have exposed wood Exposed insulation in basement on ceiling pipes Openings in ceiling in basement storage areas
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.
Multiple Priority Priority Foundation Core Violations General unsanitary conditions noted on inspection Proof employees are not properly trained in food safety and sanitation as it relates to their assigned duties per code.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths not stored in a sanitizing solution per code
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
Boxes of food not stored 6" above the floor in basement and back storage areas Food items stored in hallway - Public access - Remove all food from hallways
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
Refrigeration (glass up right) 50 F Cut tomatoes 53 F Shrredded lettuce 47 F Removed and placed in walk in unit during 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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Lamb 109 F
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.
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
Heavy build up of soils on interior and exterior of refrigeration units/freezers/cabinets and shelving - Kitchen/prep/storage/ware washing
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
No indirect plumbing at food pre sink
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Wiping cloth bucket stored in hand sink (corrected on site by PIC)
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.
Heavy grease built up on grease bin and grease bin is open
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on floor walls (attachments) ceiling fixtures including all vents and attached fixtures - Kitchen/prep/ware washing/bathoom storage hallway etc
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Unused and unnecessary articles in hallway basement storage areas
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
Stained ceiling tiles in hallway storage room bathroom food prep area Missing and loose ceiling tiles in hallway storage room bathroom food prep area Broken tiles at Order Here section Steps to basement and to the basement egrees are in disrepair and have exposed wood Exposed insulation in basement on ceiling pipes Openings in ceiling in basement storage areas
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, Nov 26, 2024 · Original Source
Inspection
Jul 3, 2024
Passed
8 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Items in the walk in refrigerator & freezer observed stored on the floor or plastic bread racks. Elevate all items at least six inches off the floor during storage. Provide dunnage racks for storage shelving.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean the walls around the basement grease bin to remove soils.
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 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the interior floors of the walk in refrigerator and freezer to remove soils. Clean the lower storage floor to remove debris.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Items in the open top sandwich station unit reading 50-56F for 20-30 min per PIC(Tomato 54F Cucumbers 53F Onions 55F) Maintain cold holding 41F or below. PIC stating items were just prepped. Discussed cooling & cold holding with the PIC. PIC removed to cool/hold 41F or below
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 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Provide an air gap at the prep sink drain.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove/discard all unused boxes & items from the side storage.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Items in the walk in refrigerator & freezer observed stored on the floor or plastic bread racks. Elevate all items at least six inches off the floor during storage. Provide dunnage racks for storage shelving.
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
Items in the open top sandwich station unit reading 50-56F for 20-30 min per PIC(Tomato 54F Cucumbers 53F Onions 55F) Maintain cold holding 41F or below. PIC stating items were just prepped. Discussed cooling & cold holding with the PIC. PIC removed to cool/hold 41F or below
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean the walls around the basement grease bin to remove soils.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove/discard all unused boxes & items from the side storage.
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Provide an air gap at the prep sink drain.
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the interior floors of the walk in refrigerator and freezer to remove soils. Clean the lower storage floor to remove debris.
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.