SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
11 inspections
Inspection
May 14, 2026
Passed
3 recorded violations
minorCode 590.003/3-305.12-COther
Official wording
Food Storage Prohibited Areas (C)
Inspector’s notes
Plastic container with vegetables observed being stored in the hand sink on the first floor. Discontinue and ensure food is beuing stored in a clean and protected manner.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Plastic containers being used to dispense out of bulk food bins. Discontinue and use handled scoops to prevent contamination from hands.
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
Fresh baby sprout inside of the flip top cooler with an elevated temperature of 49F. Address and ensure all TCS foods are being maintained at below 41F. All other foods isnide of the unit were at below 41F.
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, May 14, 2026 · Original Source
Inspection
Apr 28, 2026
Failed
3 recorded violations
minorCode 590.003/3-305.12-COther
Official wording
Food Storage Prohibited Areas (C)
Inspector’s notes
Plastic container with vegetables observed being stored in the hand sink on the first floor. Discontinue and ensure food is beuing stored in a clean and protected manner.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Plastic containers being used to dispense out of bulk food bins. Discontinue and use handled scoops to prevent contamination from hands.
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
Fresh baby sprout inside of the flip top cooler with an elevated temperature of 49F. Address and ensure all TCS foods are being maintained at below 41F. All other foods isnide of the unit were at below 41F.
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Please provide a wiping coth bucket for the cooking line.
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.
Hood filters will need to be cleaned. Hood sticker good until Aug 2025
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 590.004/4-903.11-C1Equipment and utensils
Official wording
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s notes
As discussed please move the clean silverware to the right of the hand sink at the front counter so wet hands reaching for papertowels do not drip on them
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.
Evidence of rodent dropings on steps to basement. PIC will ned to address this with the pest control company.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Please provide a wiping coth bucket for the cooking line.
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.
Hood filters will need to be cleaned. Hood sticker good until Aug 2025
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 590.004/4-903.11-C1Equipment and utensils
Official wording
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s notes
As discussed please move the clean silverware to the right of the hand sink at the front counter so wet hands reaching for papertowels do not drip on them
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.
Evidence of rodent dropings on steps to basement. PIC will ned to address this with the pest control company.
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 17, 2025 · Original Source
Inspection
Jan 9, 2025
Passed
8 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
In basement prep area found staff cutting vegetables with the trash can being used as a table. Discontinue and provide another prep table.
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.
In basement found to containers of raw frozen foods thawing at room temperature. Review with staff to thaw the day before under running water and cook frozen.
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.
PIC will need to clean hood filters on cooking line. Hood sticker good until Feb 2025
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Irreversiable measuring device will need new batteries.
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) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
In basement prep area found the hose to provide the sanitizer to short to reach the sanitizer bay. Please replace and review with staff to wash rinse and sanitizer in the three bays.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
One of the hand sinks on the cooking line was blocked with equipment. Discontinue and review with staff not to block sinks and to wash hands more often
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
Pic will need to clean the floor under and behind cooking equipment and in basement along walls and under refrigeration.
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.
As discussed please replace the ceiling tiles in the basement above equipment.
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, Jan 9, 2025 · Original Source
Inspection
Jan 2, 2025
Failed
8 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
In basement prep area found staff cutting vegetables with the trash can being used as a table. Discontinue and provide another prep table.
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.
In basement found to containers of raw frozen foods thawing at room temperature. Review with staff to thaw the day before under running water and cook frozen.
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.
PIC will need to clean hood filters on cooking line. Hood sticker good until Feb 2025
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Irreversiable measuring device will need new batteries.
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) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
In basement prep area found the hose to provide the sanitizer to short to reach the sanitizer bay. Please replace and review with staff to wash rinse and sanitizer in the three bays.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
One of the hand sinks on the cooking line was blocked with equipment. Discontinue and review with staff not to block sinks and to wash hands more often
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
Pic will need to clean the floor under and behind cooking equipment and in basement along walls and under refrigeration.
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.
As discussed please replace the ceiling tiles in the basement above equipment.
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
PIC will need to set up a whiping cloth bucket for cooking line and basement prep.
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.
In basement prep area found staff cutting meats and container was store on the floor below them working. Discontinue and store on counter so nothing falls into container.
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.
Found pork cooling on a tray covered with plactic wrap. As discussed store so that heat can get out so it cools properly. Cover loose .
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Tofu was at 68F out on counter. Discontinue and store at or below 41F.
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
Cooked chicken in hot holding unit at 111F. PIC will need to reheat to 165F and hot hold at 135F or higher.
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Dishwasher is not reaching 160F at the plate. It made it to 158F. PIC has made a call to have repaired. Until then please use three bay sink.
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
PIC will need to set up a whiping cloth bucket for cooking line and basement prep.
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.
In basement prep area found staff cutting meats and container was store on the floor below them working. Discontinue and store on counter so nothing falls into container.
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
Tofu was at 68F out on counter. Discontinue and store at or below 41F.
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
Cooked chicken in hot holding unit at 111F. PIC will need to reheat to 165F and hot hold at 135F or higher.
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Dishwasher is not reaching 160F at the plate. It made it to 158F. PIC has made a call to have repaired. UNtil then please use three bay sink.
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.
Found pork cooling on a tray covered with plactic wrap. As discussed store so that heat can get out so it cools properly. Cover loose .
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.
Clean hood filters. Hood sticker good until Feb 2024.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink on cooking line was blocked with some containers. PIC corrected and review with staff not to block hand sink.
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.
Location has over 12 seats. Please provide and post a copy of a Anti-choking certificate and besure to train all staff. You can take an on line class to get one.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Clean hood filters. Hood sticker good until Feb 2024.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink on cooking line was blocked with some containers. PIC corrected and review with staff not to block hand sink.
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.
Location has over 12 seats. Please provide and post a copy of a Anti-choking certificate and besure to train all staff. You can take an on line class to get one.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.