SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
15 inspections
Inspection
May 22, 2026
Passed
3 recorded violations
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean floor below cooking area.
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 clutter from hallway area and organize.
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 22, 2026 · Original Source
Inspection
May 11, 2026
Failed
3 recorded violations
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean floor below cooking area.
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 clutter from hallway area and organize.
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 11, 2026 · Original Source
Inspection
Mar 25, 2026
Passed
3 recorded violations
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Clean fan covers inside meat walk in cooler.
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
Clean floor below Cooking equipment to remove visible soil. Clean floor at hallway away below shelving though out.
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.
Nonworking light bulb under cooking line exhausthood 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.
Official record from Boston Inspectional Services Department, Mar 25, 2026 · Original Source
Inspection
Mar 18, 2026
Failed
3 recorded violations
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Clean fan covers inside meat walk in cooler.
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
Clean floor below Cooking equipment to remove visible soil. Clean floor at hallway away below shelving though out.
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.
Nonworking light bulb under cooking line exhausthood 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.
Official record from Boston Inspectional Services Department, Mar 18, 2026 · Original Source
Inspection
Dec 5, 2025
Report filed
2 recorded violations
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed a few stained ceiling tiles. PIC stated they were doing roof repair and the ceiling tiles will be replaced. Paint or replace. Observed soil and grease on the back splash behind the fryolators and on the floor. Clean walls and floor to remove soil and grease.
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
Observed trash leaves and unnessary items around the trash area. Clean and remove any unnessary items.
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 5, 2025 · Original Source
Inspection
Apr 9, 2025
Passed
1 recorded violation
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Chicken Wings and Chicken Drupsticks temperatures are both under 135F. Staff pulled both trays at the time of the inspection. Repair unit to ensure hot holding temperatures.
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.
Official record from Boston Inspectional Services Department, Apr 9, 2025 · Original Source
Inspection
Apr 2, 2025
Hearing scheduled
2 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Chicken Wings and Chicken Drupsticks temperatures are both under 135F. Staff pulled both trays at the time of the inspection. Repair unit to ensure hot holding temperatures.
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
Observed soil and debris in and around the mop closet. Clean mop closet to remove soil and 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.
Official record from Boston Inspectional Services Department, Apr 2, 2025 · Original Source
Inspection
Mar 25, 2025
Failed
2 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Chicken Wings and Chicken Drupsticks temperatures are both under 135F. Staff pulled both trays at the time of the inspection. Repair unit to ensure hot holding temperatures.
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
Observed soil and debris in and around the mop closet. Clean mop closet to remove soil and 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.
Official record from Boston Inspectional Services Department, Mar 25, 2025 · Original Source
Inspection
Sep 9, 2024
Passed
4 recorded violations
minorCode 590.004/4-204.112-CFood temperature
Official wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
No thermometer inside the deli salad case. Ensure that all refrigeration units have a thermometer placed inside the unit.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Deli salad case is not holding 41F temperature ( Bay #5). Tuna salad- 54F Seafood salad- 55F. PIC removed both salads and placed them back into another refrigeration unit to bring the temperature to 41F. Repair refrigeration unit. Discontinue using the unit until it is repaired.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Clean and sweep the hallway undershelvings behind the trash barrells in the back of the store.
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
Observed stagnant water inside the walk in produce cooler. Repair condenser fan. Repair walk in produce cooler door gasget hole in the door. PIC stated she put in a work order and they will let us know what the problem is and have it taken care of. Mop closet- repair walls and ceiling inside the mop closet. Clean the mop sink or replace. Remove cardboard from the floor inside the mop closet.
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, Sep 9, 2024 · Original Source
Inspection
Aug 26, 2024
Failed
4 recorded violations
minorCode 590.004/4-204.112-CFood temperature
Official wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
No thermometer inside the deli salad case. Ensure that all refrigeration units have a thermometer placed inside the unit.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Deli salad case is not holding 41F temperature ( Bay #5). Tuna salad- 54F Seafood salad- 55F. PIC removed both salads and placed them back into another refrigeration unit to bring the temperature to 41F. Repair refrigeration unit. Discontinue using the unit until it is repaired.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Clean and sweep the hallway undershelvings behind the trash barrells in the back of the store.
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
Observed stagnant water inside the walk in produce cooler. Repair condenser fan. Repair walk in produce cooler door gasget hole in the door. PIC stated she put in a work order and they will let us know what the problem is and have it taken care of. Mop closet- repair walls and ceiling inside the mop closet. Clean the mop sink or replace. Remove cardboard from the floor inside the mop closet.
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 26, 2024 · Original Source
Inspection
Apr 5, 2024
Passed
1 recorded violation
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
2 items on the wing bar - Chicken tenders 130F Chicken wings 130F- PIC removed and one of the of employees reheated both items. Ensure that the wing bar is being monitored for temperature control and that the food is not being stacked to high in the pan. 3/26/24- Spoke to the PIC and Kenny who is in charge of preparing the chicken. Kenny was knowledgeable on cooking cooling and heating procedures. Temperature logs were current. We discussed making sure all times are written down per batch. Chicken tenders were 125F and plain tenders were 130F on the left hand side of the unit same side of the unit as before. Kenny removed both pans of chicken tenders and PIC had him cover that side of the unit. PIC will put in an order to have the wing bar serviced. Discontinue using that side of the unit until repaired. Ensure that the food items placed in this unit are being temped properly. 3/29/24- Wing Bar - Chicken wings- 118F Chicken tenders 123F - Looked at the temperature logs from the past few days and times were not written down on the logs. I spoke with both managers today- Syeda and Jay and we went over the logs. Jay stated he is pulling the wings and tenders from the wing bar and will not use that side. Discontinue using the 4 pans on the left hand side and ensure that staff is following procedures in regards to the temperature logs.
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.
Official record from Boston Inspectional Services Department, Apr 5, 2024 · Original Source
Inspection
Mar 29, 2024
Hearing scheduled
2 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
2 items on the wing bar - Chicken tenders 130F Chicken wings 130F- PIC removed and one of the of employees reheated both items. Ensure that the wing bar is being monitored for temperature control and that the food is not being stacked to high in the pan. 3/26/24- Spoke to the PIC and Kenny who is in charge of preparing the chicken. Kenny was knowledgeable on cooking cooling and heating procedures. Temperature logs were current. We discussed making sure all times are written down per batch. Chicken tenders were 125F and plain tenders were 130F on the left hand side of the unit same side of the unit as before. Kenny removed both pans of chicken tenders and PIC had him cover that side of the unit. PIC will put in an order to have the wing bar serviced. Discontinue using that side of the unit until repaired. Ensure that the food items placed in this unit are being temped properly. 3/29/24- Wing Bar - Chicken wings- 118F Chicken tenders 123F - Looked at the temperature logs from the past few days and times were not written down on the logs. I spoke with both managers today- Syeda and Jay and we went over the logs. Jay stated he is pulling the wings and tenders from the wing bar and will not use that side. Discontinue using the 4 pans on the left hand side and ensure that staff is following procedures in regards to the temperature logs.
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 590.004/4-501.16-CCleaning and sanitizing
Official wording
Warewashing Sinks Use Limitation (C)
Inspector’s notes
Employee in the meat department stated that they use the 3 bay sink for thawing foods. They do not have a prep sink in the meat prep area. Provide a prep sink for thawing foods. 3/26/24- PIC Jay stated he would send over the SOP for the prep sink he is waiting on approval.
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.
Official record from Boston Inspectional Services Department, Mar 29, 2024 · Original Source
Inspection
Mar 26, 2024
Failed (extension granted)
7 recorded violations
criticalCode 590.003/3-701.11-PContamination
Official wording
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
(3 )hood 4% cottage cheese blueberry were expired 3/15. Removed by the PIC. Ensure that expired foods are taken off the shelf.
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 590.004/4-501.16-CCleaning and sanitizing
Official wording
Warewashing Sinks Use Limitation (C)
Inspector’s notes
Employee in the meat department stated that they use the 3 bay sink for thawing foods. They do not have a prep sink in the meat prep area. Provide a prep sink for thawing foods. 3/26/24- PIC Jay stated he would send over the SOP for the prep sink he is waiting on approval.
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.
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 of the ice machine has a mold-like substance. Clean to remove mold-like substance. -Exterior of the chicken liver containers were soiled. Clean to remove the soil.
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.
Sink faucet not properly secure in the upstairs womans room. Repair. Toliet is leaking when you flush. 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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
2 items on the wing bar - Chicken tenders 130F Chicken wings 130F- PIC removed and one of the of employees reheated both items. Ensure that the wing bar is being monitored for temperature control and that the food is not being stacked to high in the pan. 3/26/24- Spoke to the PIC and Kenny who is in charge of preparing the chicken. Kenny was knowledgeable on cooking cooling and heating procedures. Temperature logs were current. We discussed making sure all times are written down per batch. Chicken tenders were 125F and plain tenders were 130F on the left hand side of the unit same side of the unit as before. Kenny removed both pans of chicken tenders and PIC had him cover that side of the unit. PIC will put in an order to have the wing bar serviced. Discontinue using that side of the unit until repaired. Ensure that the food items placed in this unit are being temped properly.
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Deli case doors observed mold-like substances in between the glass. Clean to remove. Deli case doors are broken/chiped in the corners. Doors do not properly close all the way. Repair doors to ensure that the doors close properly.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
-Observed frost build up in the deli and main freezer. Clean to remove frost build up. -Clean the all debis off of the floor in the deil freezer. -Clean shelving to remove debis inside the lettuce refrigeration unit. -Clean interior and exterior of the rotisserie chicken display case to remove soil.
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.
Official record from Boston Inspectional Services Department, Mar 26, 2024 · Original Source
Inspection
Mar 18, 2024
Failed
7 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
2 items on the wing bar - Chicken tenders 130F Chicken wings 130F- PIC removed and one of the of employees reheated both items. Ensure that the wing bar is being monitored for temperature control and that the food is not being stacked to high in the pan.
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
(3 )hood 4% cottage cheese blueberry were expired 3/15. Removed by the PIC. Ensure that expired foods are taken off the shelf.
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.
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 of the ice machine has a mold-like substance. Clean to remove mold-like substance. -Exterior of the chicken liver containers were soiled. Clean to remove the soil.
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Deli case doors observed mold-like substances in between the glass. Clean to remove. Deli case doors are broken/chiped in the corners. Doors do not properly close all the way. Repair doors to ensure that the doors close properly.
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.
minorCode 590.004/4-501.16-CCleaning and sanitizing
Official wording
Warewashing Sinks Use Limitation (C)
Inspector’s notes
Employee in the meat department stated that they use the 3 bay sink for thawing foods. They do not have a prep sink in the meat prep area. Provide a prep sink for thawing foods. - Observed grapes being cleaned in the 3 bay sink (fruit prep room). Discontinue cleaning grape in the 3 bay sink. Use prep sink to clean grapes. PIC corrected on site.
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
-Observed frost build up in the deli and main freezer. Clean to remove frost build up. -Clean the all debis off of the floor in the deil freezer. -Clean shelving to remove debis inside the lettuce refrigeration unit. -Clean interior and exterior of the rotisserie chicken display case to remove soil.
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.
Sink faucet not properly secure in the upstairs womans room. Repair. Toliet is leaking when you flush. 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.