Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
25 inspections
Inspection
May 7, 2026
Passed
3 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Remove vents with stubborn grease and grime to soak overnight as we discussed
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.
Remove vents with stubborn grease and grime to soak overnight as we discussed
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean inside / outside of all freezer / refrigeration units - exterior of all cooking equipment from visible food spills stains and soils
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.
Remove vents with stubborn grease and grime to soak overnight as we discussed
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean inside / outside of all freezer / refrigeration units - exterior of all cooking equipment from visible food spills stains and soils
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 590.002/2-304.11-CCleaning and sanitizing
Official wording
Clean Condition-Outer Clothing (C)
Inspector’s notes
Ensure all food handlers are wearing proper clean outer attire [ aprons - uniforms - coats ]
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Ensure all food handlers are wearing proper hair restraintswhen working with foods [ Cashiers do not if handling money is their only task - without any exposure to food preperation
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Official record from Boston Inspectional Services Department, Feb 17, 2026 · Original Source
Inspection
Feb 13, 2026
Failed
3 recorded violations
minorCode 590.002/2-304.11-CCleaning and sanitizing
Official wording
Clean Condition-Outer Clothing (C)
Inspector’s notes
Ensure all food handlers are wearing proper clean outer attire [ aprons - uniforms - coats ]
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Ensure all food handlers are wearing proper hair restraintswhen working with foods [ Cashiers do not if handling money is their only task - without any exposure to food preperation
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Several Plumbing code issues observed by the Plumbing Inspector Greg Hobson at three bay sink hot water heater and one of the hand sinks. Repair up to code.
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.
There is a handwash sink in the front near the register and in the back corner near the three bay sink neither is accessible for employees on the cooking line. Provide access to a handsink on the cooking 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.
Several Plumbing code issues observed by the Plumbing Inspector Greg Hobson at three bay sink hot water heater and one of the hand sinks. Repair up to code.
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 23, 2025 · Original Source
Inspection
Aug 14, 2025
Temporarily closed
The health department recorded a closure at this inspection.
13 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
There is a kit but no procedures for responding to a vomit or diarrheal accident. Provide procedures.
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.
The certified manager is not on site and there are multiple risk factor violations. There neesd to be a full time certified food manager on site and a person able to take active managerial control when the owner/food safety manager is not on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
There is no food prep sink to wash produce and lettuce is being washed inthe three bay with soiled equipment stored in the sink. Provide a food prep sink to protect produce during preparation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
The front refrigerator is not working properly; mayo 62F cheese 57F cut tomatoes 67F. Provide proper cold holding of 41F or below. (Items discarded by PIC) The top of the pizza unit was elevated; sausage 51F. Provide proper cold holding of 41F or below. (Items discarded by manager and the items on the bottom of the unit were in temperature; chicken 36F)
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 590.004/4-301.13-CWater, plumbing, and sewage
Official wording
Drain boards (C)
Inspector’s notes
There is soiled equipment collecting in the three bay sink. Provide areas to store soiled items and items that are air drying.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
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
Gross unsanitary conditions; There is a large amount of grease buildup under the fryers and around the equipment. Throughly clean to remove grease buildup. There is a large amount of flour buildup on the mixer. Clean to remove. There is food debris on the refrigerators stove and in between cooking equipment. Clean surfaces to remove 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.
There is a handwash sink in the front near the register and in the back corner near the three bay sink neither is accessible for employees on the cooking line. Provide access to a handsink on the cooking 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
There are holes in the ceiling in the basement. Repair to provide smooth cleanable surface. There is food buildup under equipment and in hard to reach areas and some spaces between the wall and the tiles of the floor. Clean to remove debris buildup and seal any openings.
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.
There is no soap at the front handsink or the sink in the back area. Provide soap at the handsinks so employees can properly wash their hands.
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.
There is evidence of rodent activity with large droppings behind the counter under the mixer and in the basement storage area. Pest reports provided are targeting flies. Provide detailed pest reports showing the treatment of rodents. There are flies in the establishment and the door is open. Keep the door closed and continue treatment for flies.
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.
criticalCode 590.014/SummaryS-PPermits, training, and postings
Official wording
uspension of Permit / Emergency Closure without a Prior Hearing (P)
Inspector’s notes
The rodent activity and gross unsanitary conditions are creating an imminent health hazard. Provide a detailed pest reports showing exclusionary measures taken to eliminate rodents entering the establishment cleaning that has occured to eliminate food sources and a clean pest report that demonstrates all the rodents have been caught.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Boston Inspectional Services Department, Aug 14, 2025 · Original Source
Inspection
Jul 28, 2025
Temporarily closed
The health department recorded a closure at this inspection.
13 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
There is a kit but no procedures for responding to a vomit or diarrheal accident. Provide procedures.
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.
The certified manager is not on site and there are multiple risk factor violations. There neesd to be a full time certified food manager on site and a person able to take active managerial control when the owner/food safety manager is not on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
There is no food prep sink to wash produce and lettuce is being washed inthe three bay with soiled equipment stored in the sink. Provide a food prep sink to protect produce during preparation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
The front refrigerator is not working properly; mayo 62F cheese 57F cut tomatoes 67F. Provide proper cold holding of 41F or below. (Items discarded by PIC) The top of the pizza unit was elevated; sausage 51F. Provide proper cold holding of 41F or below. (Items discarded by manager and the items on the bottom of the unit were in temperature; chicken 36F)
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 590.004/4-301.13-CWater, plumbing, and sewage
Official wording
Drain boards (C)
Inspector’s notes
There is soiled equipment collecting in the three bay sink. Provide areas to store soiled items and items that are air drying.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
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
Gross unsanitary conditions; There is a large amount of grease buildup under the fryers and around the equipment. Throughly clean to remove grease buildup. There is a large amount of flour buildup on the mixer. Clean to remove. There is food debris on the refrigerators stove and in between cooking equipment. Clean surfaces to remove 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.
There is a handwash sink in the front near the register and in the back corner near the three bay sink neither is accessible for employees on the cooking line. Provide access to a handsink on the cooking 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
There are holes in the ceiling in the basement. Repair to provide smooth cleanable surface. There is food buildup under equipment and in hard to reach areas and some spaces between the wall and the tiles of the floor. Clean to remove debris buildup and seal any openings.
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.
There is no soap at the front handsink or the sink in the back area. Provide soap at the handsinks so employees can properly wash their hands.
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.
There is evidence of rodent activity with large droppings behind the counter under the mixer and in the basement storage area. Pest reports provided are targeting flies. Provide detailed pest reports showing the treatment of rodents. There are flies in the establishment and the door is open. Keep the door closed and continue treatment for flies.
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.
criticalCode 590.014/SummaryS-PPermits, training, and postings
Official wording
uspension of Permit / Emergency Closure without a Prior Hearing (P)
Inspector’s notes
The rodent activity and gross unsanitary conditions are creating an imminent health hazard. Provide a detailed pest reports showing exclusionary measures taken to eliminate rodents entering the establishment cleaning that has occured to eliminate food sources and a clean pest report that demonstrates all the rodents have been caught.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Boston Inspectional Services Department, Jul 28, 2025 · Original Source
Inspection
Jun 6, 2025
Passed
1 recorded violation
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
Observed heavy grease on exterior / sides of fryolator and drain pipes. Thoroughly clean to remove all grease build up
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, Jun 6, 2025 · Original Source
Inspection
Jun 3, 2025
Failed (extension granted)
5 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed sliced deli meats stored at cold sandwich refrigerated unit and walk in cooler held over 24hrs per PIC without date marking. Provide date marking on all ready to eat food items held over 24hrs per PIC
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
Observed heavy grease on exterior / sides of fryolator and drain pipes. Thoroughly clean to remove all grease build up
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
Observed food debris / spills inside cold sandwich refrigerated unit / hot sandwich unit / fresh chicken refrigerated unit / upright 3 door freezer unit / 2 door upright refrigerated unit / microwave and underneath front counter. Thoroughly clean all stated equipment and maintain sanitation
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 broken faucet knob at front handsink. Provide knob
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed pizza hood sticker expired April 2025. Confirm date for cleaning and submit to the Health Division
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, Jun 3, 2025 · Original Source
Inspection
May 22, 2025
Failed
5 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed sliced deli meats stored at cold sandwich refrigerated unit and walk in cooler held over 24hrs per PIC without date marking. Provide date marking on all ready to eat food items held over 24hrs per PIC
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
Observed heavy grease on exterior / sides of fryolator and drain pipes. Thoroughly clean to remove all grease build up
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
Observed food debris / spills inside cold sandwich refrigerated unit / hot sandwich unit / fresh chicken refrigerated unit / upright 3 door freezer unit / 2 door upright refrigerated unit / microwave and underneath front counter. Thoroughly clean all stated equipment and maintain sanitation
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 broken faucet knob at front handsink. Provide knob
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed pizza hood sticker expired April 2025. Confirm date for cleaning and submit to the Health Division
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 22, 2025 · Original Source
Inspection
Jan 15, 2025
Passed
3 recorded violations
notedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
Observed no allergy awareness certificate posted. Discussed with PIC to provide an allergy awareness certificate and post in a conspicuous place for the consumer
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed sliced deli meats / cut produce held over 24hrs per PIC without date marking. Provide date marking on all ready to eat food items stored / held over 24hrs per PIC.
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.
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
Observed food debris under top lid of deli station. Clean to remove all food debris Observed heavy ice build up in deep freezer in basement. Clean to remove all ice build up
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, Jan 15, 2025 · Original Source
Inspection
Jan 8, 2025
Failed
3 recorded violations
notedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
Observed no allergy awareness certificate posted. Discussed with PIC to provide an allergy awareness certificate and post in a conspicuous place for the consumer
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed sliced deli meats / cut produce held over 24hrs per PIC without date marking. Provide date marking on all ready to eat food items stored / held over 24hrs per PIC.
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.
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
Observed food debris under top lid of deli station. Clean to remove all food debris Observed heavy ice build up in deep freezer in basement. Clean to remove all ice build up
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, Jan 8, 2025 · Original Source
Inspection
Oct 24, 2024
Passed
2 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Observed no current Certified Food Protection Manager certificate posted. Provide as this is a repeated violation
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Observed leaking faucet @ 3 bay sink. Contact license plumber for repairs and submit report
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, Oct 24, 2024 · Original Source
Inspection
Oct 16, 2024
Failed (extension granted)
12 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Observed no current Certified Food Protection Manager certificate posted. Provide as this is a repeated violation
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Observed soiled/wet wiping cloths on counters. Remove and maintain wiping cloths in a sanitizing solution after each use
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed sliced deli meat stored in walk in cooler that are for next day without date. Provide date marking for all ready to eat items held over 24hrs
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.
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
Observed sandwich station with soils and food debris underneath lid; soils inside 2 door upright refrigerated unit near grill station. Thoroughly clean and sanitize all equipment
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.
Observed leaking faucet @ 3 bay sink. Contact license plumber for repairs and submit report
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.
Observed multiple missing or damaged ceiling tiles in warewashing area and basement. Replace and/or 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.
Observed heavy immature flies in warewashing area. Discussed with PIC to ensure stagnant water is not held. Pest report provided while on site (10/8/24)
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed hood sticker expired June 2024 - PIC left message for hood company while on site. Provided hood list via email and instructed confirmation to be submitted immediately to the Health Division
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, Oct 16, 2024 · Original Source
Inspection
Oct 9, 2024
Failed
12 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Observed no current Certified Food Protection Manager certificate posted. Provide as this is a repeated violation
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Observed soiled/wet wiping cloths on counters. Remove and maintain wiping cloths in a sanitizing solution after each use
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed sliced deli meat stored in walk in cooler that are for next day without date. Provide date marking for all ready to eat items held over 24hrs
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.
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
Observed sandwich station with soils and food debris underneath lid; soils inside 2 door upright refrigerated unit near grill station. Thoroughly clean and sanitize all equipment
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.
Observed leaking faucet @ 3 bay sink. Contact license plumber for repairs and submit report
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.
Observed multiple missing or damaged ceiling tiles in warewashing area and basement. Replace and/or 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.
Observed heavy immature flies in warewashing area. Discussed with PIC to ensure stagnant water is not held. Pest report provided while on site (10/8/24)
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed hood sticker expired June 2024 - PIC left message for hood company while on site. Provided hood list via email and instructed confirmation to be submitted immediately to the Health Division
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, Oct 9, 2024 · Original Source
Inspection
Jul 1, 2024
Passed
1 recorded violation
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Observed Certified Food Protection manager and Allergen Awareness certificate missing. Submit confirmation of registration for both courses to the Health Division
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Boston Inspectional Services Department, Jul 1, 2024 · Original Source
Inspection
Jun 28, 2024
Failed (extension granted)
7 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed sliced deli meats stored in walk in cooler and held over 24hrs per PIC without date marking. Provide date marking on all ready to eat foods held over 24hrs
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.
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
Observed food spills inside rear upright freezer and reach in unit @ pizza station. Clean to remove all spills
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 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Observed Certified Food Protection manager and Allergen Awareness certificate missing. Submit confirmation of registration for both courses to the Health Division
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Observed soiled wiping cloths stored on counters. Maintain all wiping cloths in a sanitizing solution after each use.
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
Observed food spills on floor throughtout kitchen. Maintain clean with frequent cleaning during slow periods of operation
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.
Observed live roach near hot holding unit. PIC provided weekly pest report. Instructed PIC to get service to treat activity prior to arrival for compliance
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 28, 2024 · Original Source
Inspection
Jun 17, 2024
Failed
7 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Observed Certified Food Protection manager and Allergen Awareness certificate missing. Submit confirmation of registration for both courses to the Health Division
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Observed soiled wiping cloths stored on counters. Maintain all wiping cloths in a sanitizing solution after each use.
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
Observed food spills on floor throughtout kitchen. Maintain clean with frequent cleaning during slow periods of operation
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed sliced deli meats stored in walk in cooler and held over 24hrs per PIC without date marking. Provide date marking on all ready to eat foods held over 24hrs
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.
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
Observed food spills inside rear upright freezer and reach in unit @ pizza station. Clean to remove all spills
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.
Observed live roach near hot holding unit. PIC provided weekly pest report. Instructed PIC to get service to treat activity prior to arrival for compliance
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, 2024 · Original Source
Inspection
Apr 1, 2024
Passed
5 recorded violations
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Observed cardboard used as linen inside low boy units and food spills inside upright 3 door freezer near cooking grill. Remove cardboard and maintain surfaces smooth clean and durable as well as clean all food spills / debris in 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.
Observed front counter hand sink with missing faucet. Repair and ensure both constant hot / cold running water is consistant
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed ready to eat foods (sliced deli meats / pasta / produce) stored in refrigerated units and held over 24hrs per PIC without date marking. Discussed with PIC to ensure date marking is provided on all ready to eat items held in refrigerated units over 24hrs.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Observed dead insects on prep table in kitchen. Thoroughly clean tables and behind microwave oven
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed pizza grill hood sticker expired January 2024; Grill hood sticker expired February 2024. PIC stated hood cleaning scheduled Sunday March 31st.
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 1, 2024 · Original Source
Inspection
Mar 25, 2024
Failed
5 recorded violations
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Observed cardboard used as linen inside low boy units and food spills inside upright 3 door freezer near cooking grill. Remove cardboard and maintain surfaces smooth clean and durable as well as clean all food spills / debris in 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.
Observed front counter hand sink with missing faucet. Repair and ensure both constant hot / cold running water is consistant
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed pizza grill hood sticker expired January 2024; Grill hood sticker expired February 2024. PIC stated hood cleaning scheduled Sunday March 31st.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed ready to eat foods (sliced deli meats / pasta / produce) stored in refrigerated units and held over 24hrs per PIC without date marking. Discussed with PIC to ensure date marking is provided on all ready to eat items held in refrigerated units over 24hrs.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Observed dead insects on prep table in kitchen. Thoroughly clean tables and behind microwave oven
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
Observed soil wiping cloths on countertops. Remove and maintain all wiping cloths in a sanitizing solution after each use
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed sliced deli meats / produce held over 24hrs per PIC without date marking. Provide date marking on all ready to eat foods held over 24 hrs.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Observed no sanitizing test strips on site. Maintain sanitizing test strips on site at all times for proper testing of chlorine. On site - Chlorine 100ppm
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
Observed food spills / splatter at inside refrigerated units @ pizza station / grill station / deep freezer in basement with french fries / upright freezer unit. Clean all stated to remove soils / spills / splatters
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
Observed soil wiping cloths on countertops. Remove and maintain all wiping cloths in a sanitizing solution after each use
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed sliced deli meats / produce held over 24hrs per PIC without date marking. Provide date marking on all ready to eat foods held over 24 hrs.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Observed no sanitizing test strips on site. Maintain sanitizing test strips on site at all times for proper testing of chlorine. On site - Chlorine 100ppm
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
Observed food spills / splatter at inside refrigerated units @ pizza station / grill station / deep freezer in basement with french fries / upright freezer unit. Clean all stated to remove soils / spills / splatters
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.