Inspection
Sep 11, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 11, 2026 · Original Source
Eating & Drinking w/ Take Out · Boston, MA
Sodexo @ Dunkin
550 Huntington Av
Last inspected Sep 11, 2026 · View Map ↗ · Compare ↗
Passed
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
18 inspectionsInspection
Feb 26, 2026
Passed
4 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Tuna roll sushi at retail sourced from Hissho Sushi was 63F. All sushi product out of temperature voluntarily discarded. PIC to forward copy of Wholesale license for Hissho Sushi as discussed.
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 temperaturemajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Plastic lid & utensil in handsink. PIC removed. Retrain staff.
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.
More about handwashing problemsminorCode 590.006/6-202.15-COther
Official wording
Outer Openings Protected (C)
Inspector’s notes
Hole in wall with rub marks where heater meets the wall. Clean and sanitize all affected areas. Consult pest control to treat and seal the area with pest proof materials.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Mice droppings on top of and around baseboard heater near wall. Clean and sanitize all affected areas. Provide updated IPM pest control report upon re inspection. Note: Several report provided by Modern state "no one was present to sign" the report.
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 record from Boston Inspectional Services Department, Feb 26, 2026 · Original Source
Inspection
Feb 19, 2026
Failed
4 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Tuna roll sushi at retail sourced from Hissho Sushi was 63F. All sushi product out of temperature voluntarily discarded. PIC to forward copy of Wholesale license for Hissho Sushi as discussed.
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 temperaturemajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Plastic lid & utensil in handsink. PIC removed. Retrain staff.
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.
More about handwashing problemsminorCode 590.006/6-202.15-COther
Official wording
Outer Openings Protected (C)
Inspector’s notes
Hole in wall with rub marks where heater meets the wall. Clean and sanitize all affected areas. Consult pest control to treat and seal the area with pest proof materials.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Mice droppings on top of and around baseboard heater near wall. Clean and sanitize all affected areas. Provide updated IPM pest control report upon re inspection. Note: Several report provided by Modern state "no one was present to sign" the report.
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 record from Boston Inspectional Services Department, Feb 19, 2026 · Original Source
Inspection
Dec 16, 2025
Passed
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Per PIC exterminator visits the site on a daily basis. PIC unable to provide IPM report from a licensed exterminator as stated on the compliance inspection. PIC to provide daily IPM report from a licensed exterminator to: inca.prince@boston.gov/ 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.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Dec 16, 2025 · Original Source
Inspection
Dec 9, 2025
Hearing scheduled
5 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
PIC to train staff on violations noted on the inspection report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 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 refrigeration unit observed soiled by visible food spills and black substances. Clean & sanitize to remove. (12.2.25)
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 problemsminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor throughout the facilty observed in need of deep cleaning. Clean to remove (12.2.25)
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 problemsminorCode 590.006/6-202.15-COther
Official wording
Outer Openings Protected (C)
Inspector’s notes
Facility main door observed with largec gap and without a door sweep possible entryway for pest. Provide
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Per PIC exterminator visits the site on a daily basis. PIC unable to provide IPM report from a licensed exterminator as stated on the compliance inspection. PIC to provide daily IPM report from a licensed exterminator to: inca.prince@boston.gov/ 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.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Dec 9, 2025 · Original Source
Inspection
Dec 2, 2025
Hearing scheduled
7 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
PIC to train staff on violations noted on the inspection report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Contianer with food items observed stored on the floor. Clean to remove
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 contaminationmajorCode 590.004/4-501.116-PFChemicals
Official wording
Warewashing Equipment Determining Chemical Sanitizer Concentration (Pf)
Inspector’s notes
PIC unable to provide test strips to measure sanitizer concentration. Provide
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelymajorCode 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 refrigeration unit observed soiled by visible food spills and black substances. Clean & sanitize to remove. (12.2.25)
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 problemsminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor throughout the facilty observed in need of deep cleaning. Clean to remove (12.2.25)
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 problemsminorCode 590.006/6-202.15-COther
Official wording
Outer Openings Protected (C)
Inspector’s notes
Facility main door observed with largec gap and without a door sweep possible entryway for pest. Provide
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Multiple mice droppings observed on the floor in multiple location. Clean to remove. Per PIC exterminator visits the site on a daily basis. PIC to provide daily IPM report from a licensed exterminator to: inca.prince@boston.gov/ 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.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Dec 2, 2025 · Original Source
Inspection
Nov 24, 2025
Failed
6 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
PIC to train staff on violations noted on the inspection report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Contianer with food items observed stored on the floor. Clean to remove
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 contaminationmajorCode 590.004/4-501.116-PFChemicals
Official wording
Warewashing Equipment Determining Chemical Sanitizer Concentration (Pf)
Inspector’s notes
PIC unable to provide test strips to measure sanitizer concentration. Provide
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelymajorCode 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 2 door refrigeration unit gasket on the drawer refrigeration unit observed soiled by visible food spills and black substances. Clean & 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.
More about cleaning or sanitizing problemsminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor throughout the facilty observed in need of deep cleaning vent above the register observed heavily soiled. 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.
More about cleaning or sanitizing problemsmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Multiple mice droppings observed on the floor in multiple location. Clean to remove. IPM report was provided on site and showed activity . POC recommended to increase visit.
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 record from Boston Inspectional Services Department, Nov 24, 2025 · Original Source
Inspection
Oct 15, 2025
Passed
1 recorded violation
minorCode 590.004/4-502.11-CFood temperature
Official wording
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
Final 198 F IMD 168 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 record from Boston Inspectional Services Department, Oct 15, 2025 · Original Source
Inspection
Oct 1, 2025
Hearing scheduled
1 recorded violation
minorCode 590.004/4-502.11-CFood temperature
Official wording
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
Final 198 F IMD 168 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 record from Boston Inspectional Services Department, Oct 1, 2025 · Original Source
Inspection
Sep 16, 2025
Failed (extension granted)
4 recorded violations
criticalCode 590.003/3-304.15-POther
Official wording
(A) Gloves Use Limitation (P)
Inspector’s notes
:I observed food handlers multitasking handling multiple touch point wearing disposal gloves
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-502.11-CFood temperature
Official wording
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
Final 196 F IMD 161 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 temperaturemajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Built up soil on interior and exterior of refrigeration units
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 problemsmajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Items stored in front of 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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Sep 16, 2025 · Original Source
Inspection
Sep 9, 2025
Failed
3 recorded violations
criticalCode 590.003/3-304.15-POther
Official wording
(A) Gloves Use Limitation (P)
Inspector’s notes
:I observed food handlers multitasking handling multiple touch point wearing disposal gloves
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Built up soil on interior and exterior of refrigeration units
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 problemsmajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Items stored in front of 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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Sep 9, 2025 · Original Source
Inspection
Feb 24, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Feb 24, 2025 · Original Source
Inspection
Sep 18, 2024
Report filed
13 recorded violations
criticalCode 590.002/2-301.11-PHandwashing
Official wording
Clean condition-Hands and Arms (P)
Inspector’s notes
Observed multiple food handlers and ware washing staff not properly washing hands not washing hand prior to changing gloves
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.
More about handwashing problemsminorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloth towels not stored in a sanitizing solution between uses
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 problemscriticalCode 590.003/3-304.15-POther
Official wording
(A) Gloves Use Limitation (P)
Inspector’s notes
Multiple food handlers leaving returning to work stations and touching multiple touch points wearing single use gloves Single use gloves for one task discarded when damaged soiled service interrupt Material provided at inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-102.11-CEquipment and utensils
Official wording
Characteristics-Single-Service and Single-Use (C)
Inspector’s notes
Plastic food storage containers cracked - Ware washing area
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.
More about equipment or utensil issuesminorCode 590.004/4-204.113-CCleaning and sanitizing
Official wording
Warewashing Machine Data Plate Operation Specifications (C)
Inspector’s notes
Wash gauge 141 F on high temp dish machine Conveyer - Plastic surface broken and sensor arm
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 problemsmajorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Final rinse temperature at hig temp dish machine 172 F Irreversible measuring device is 152 F All sanitization will be performed at 3 bay sink with Smartpower
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 temperatureminorCode 590.004/4-501.12-COther
Official 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 findingminorCode 590.004/4-602.12-CFood temperature
Official wording
Cooking and Baking Equipment (C)
Inspector’s notes
Built up soils on cooking and baking equipment cooking line
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 temperatureminorCode 590.004/4-901.11-CEquipment and utensils
Official wording
Equipment and Utensils Air-Drying Required (C)
Inspector’s notes
Wet nesting bowls plates food containers etc in ware washing area on shelving and top of dish machine
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.
More about equipment or utensil issuesminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Water pooling on floor in ware washing Soils on walls ceiling and attachments in ware washing storage mop sink closet cooking line and prep areas Soils on floor under and behind equipment in ware washing storage mop sink closet cooking line and prep areas Soils on wall ledged in storage 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.
More about cleaning or sanitizing problemsminorCode 590.006/6-301.14-CHandwashing
Official wording
Handwashing Signage (C)
Inspector’s notes
No signage at hand sink reminding employees to wash hand on prep line
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.
More about handwashing problemsmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Evidence of fresh rodent droppings on window ledge and floor in food storage room Provide full extermination and Intergrated Pest Management prior to 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 insectsminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ware washing Hand sink at the dirty loading area hot water facuet Ceiling vent covers missing
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 18, 2024 · Original Source
Inspection
Sep 11, 2024
Failed
13 recorded violations
criticalCode 590.002/2-301.11-PHandwashing
Official wording
Clean condition-Hands and Arms (P)
Inspector’s notes
Observed multiple food handlers and ware washing staff not properly washing hands not washing hand prior to changing gloves
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.
More about handwashing problemsminorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloth towels not stored in a sanitizing solution between uses
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 problemscriticalCode 590.003/3-304.15-POther
Official wording
(A) Gloves Use Limitation (P)
Inspector’s notes
Multiple food handlers leaving returning to work stations and touching multiple touch points wearing single use gloves Single use gloves for one task discarded when damaged soiled service interrupt Material provided at inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-102.11-CEquipment and utensils
Official wording
Characteristics-Single-Service and Single-Use (C)
Inspector’s notes
Plastic food storage containers cracked - Ware washing area
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.
More about equipment or utensil issuesminorCode 590.004/4-204.113-CCleaning and sanitizing
Official wording
Warewashing Machine Data Plate Operation Specifications (C)
Inspector’s notes
Wash gauge 141 F on high temp dish machine Conveyer - Plastic surface broken and sensor arm
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 problemsmajorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Final rinse temperature at hig temp dish machine 172 F Irreversible measuring device is 152 F All sanitization will be performed at 3 bay sink with Smartpower
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 temperatureminorCode 590.004/4-501.12-COther
Official 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 findingminorCode 590.004/4-602.12-CFood temperature
Official wording
Cooking and Baking Equipment (C)
Inspector’s notes
Built up soils on cooking and baking equipment cooking line
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 temperatureminorCode 590.004/4-901.11-CEquipment and utensils
Official wording
Equipment and Utensils Air-Drying Required (C)
Inspector’s notes
Wet nesting bowls plates food containers etc in ware washing area on shelving and top of dish machine
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.
More about equipment or utensil issuesminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Water pooling on floor in ware washing Soils on walls ceiling and attachments in ware washing storage mop sink closet cooking line and prep areas Soils on floor under and behind equipment in ware washing storage mop sink closet cooking line and prep areas Soils on wall ledged in storage 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.
More about cleaning or sanitizing problemsminorCode 590.006/6-301.14-CHandwashing
Official wording
Handwashing Signage (C)
Inspector’s notes
No signage at hand sink reminding employees to wash hand on prep line
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.
More about handwashing problemsmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Evidence of fresh rodent droppings on window ledge and floor in food storage room Provide full extermination and Intergrated Pest Management prior to 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 insectsminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ware washing Hand sink at the dirty loading area hot water facuet Ceiling vent covers missing
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 11, 2024 · Original Source
Inspection
May 2, 2024
Passed
2 recorded violations
minorCode 590.004/4-501.15-CCleaning and sanitizing
Official wording
Warewashing Machines Manufacturers’ Operating Instructions (C)
Inspector’s notes
Place out of order Dish washing company called estimated date April 3 2024 All ware washing will be performed in 3 bay sink with Smartpower 225 PPM
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 problemsminorCode 590.004/4-904.11-C1Contamination
Official wording
Kitchenware and Tableware-Preventing Contamination (C)
Inspector’s notes
Wet nesting clean plates pans etc in ware washing area
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 record from Boston Inspectional Services Department, May 2, 2024 · Original Source
Inspection
Mar 20, 2024
Failed (extension granted)
4 recorded violations
minorCode 590.004/4-904.11-C1Contamination
Official wording
Kitchenware and Tableware-Preventing Contamination (C)
Inspector’s notes
Wet nesting clean plates pans etc in ware washing area
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 contaminationminorCode 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
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 problemsminorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Using crates to store food on
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 contaminationminorCode 590.004/4-501.15-CCleaning and sanitizing
Official wording
Warewashing Machines Manufacturers’ Operating Instructions (C)
Inspector’s notes
Place out of order Dish washing company called estimated date April 3 2024 All ware washing will be performed in 3 bay sink with Smartpower 225 PPM
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 record from Boston Inspectional Services Department, Mar 20, 2024 · Original Source
Inspection
Mar 12, 2024
Failed
4 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Using crates to store food on
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 contaminationminorCode 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
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 problemsmajorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp dish machine 171 F thermo label did not reach 160 F Dish washing company called All ware washing will be performed in 3 bay sink with Smartpower 225 PPM
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 temperatureminorCode 590.004/4-904.11-C1Contamination
Official wording
Kitchenware and Tableware-Preventing Contamination (C)
Inspector’s notes
Wet nesting clean plates pans etc in ware washing area
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 record from Boston Inspectional Services Department, Mar 12, 2024 · Original Source
Inspection
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
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