Inspection
Aug 13, 2026
7 recorded violations
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed chicken in a skillet over a steam table. Chicken- 110F Chicken- 121F. PIC removed and discarded. Ensure staff is checking the units and 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.
More about food kept at an unsafe temperatureOfficial wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp dishmachine- 148F. Contact licensed company to repair dishmachine. Discontinue using until repaired. Please use the 3 bay sink. No detergent going through the dishmachine. Ensure staff is checking in the morning to make sure the machine is up and running properly. 3 bay- 700ppm
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
Handwashing Sinks Installation (Pf)
Inspector’s notes
Water temperature at the hand sinks inside the bathroom- 73F. Contact licensed plumber an ensure hot water at a minimum is 100F.
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 wording
System Maintained in Good Repair (P)
Inspector’s notes
A few of the hand sinks are not working. Contact a licensed plumber to repair all hand sinks that are not working.
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 wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed mold like substance on the back splash behind the dishmachine area. Clean to remove mold like substance.
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
Handwashing Cleanser Availability (Pf)
Inspector’s notes
No hand wash soap at some of the hand sinks. Provide hand soap at all hand wash sinks.
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 wording
Handwashing Signage (C)
Inspector’s notes
No hand wash signage at the hand sinks. Ensure all hand sinks have signage.
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, Aug 13, 2026 · Original Source