Inspection
Sep 22, 2026
13 recorded violations
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Food containers not labeled in Ice cream area food prep areas
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Allergy area: Wiping cloth buckets storage at food prep sink - wiping cloth in food prep sink
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.
More about cleaning or sanitizing problemsOfficial wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Using milk crates for shelving - in storage walk in units etc Food from delivery stored in direct contact with 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.
More about food not protected from contaminationOfficial wording
Food Storage Prohibited Areas (C)
Inspector’s notes
Food storage next to sanitizing bay with sanitizer hook up (delivery) Food storrage in back trash area (per PIC this is a delivery ane will provide standard delivery process for employees
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Refrigeration units 50 F Eggs 50 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.
More about food kept at an unsafe temperatureOfficial wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
No thermometers for hot holding units
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.
More about food kept at an unsafe temperatureOfficial wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Final rinse on HIgh temp dishmachine 197 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.
More about food kept at an unsafe temperatureOfficial wording
Cutting Surfaces (C)
Inspector’s notes
Worn cutting boards
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Heavy built up os soils on refrigeration units shelving cooking equipment and attachments pipes 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.
More about cleaning or sanitizing problemsOfficial wording
Receptacles (C)
Inspector’s notes
Provide covers for all trash receptacles throughout
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils/grease on floors under and behind all equipment throughout kitchen/prep/ware washing/storage/basement - Bathrooms and surrounding areas Built up soils on walls pipes all attachments kitchen/prep/ware washing/storage/walk in unit Built up soils on ceiling tiles vents light shields and attachments kitchen/prep/ware washing/walk in units/storage/basement - Bathrooms and surrounding area Built up soils/grease on hoods above cooking equipment - Hood sticker expired July 2026
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.
More about cleaning or sanitizing problemsOfficial wording
Controlling Pests (Pf)
Inspector’s notes
Evidence of flies - Front counter/prep area and seating area Provide full exterminators report and IPM report to include fly issues and remedy prior to the reinspection
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.
More about signs of rodents or insectsOfficial wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling tiles in prep areas are not smooth durable easily cleanable and non absorbant. Tiles are not tight fitting Chipped paint on mixer stand in prep area
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Sep 22, 2026 · Original Source