More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
19 inspections
Inspection
Jul 21, 2026
Failed
2 recorded violations
majorCode 590.006/6-301.11-PFHandwashing
Official wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
Handsoap dispenser at Deli Counter broken does not dispense soap properly. Repair or replace.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Bottom of walk-in freezer at bakery area with layers of ice. 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.
Official record from Boston Inspectional Services Department, Jul 21, 2026 · Original Source
Inspection
Feb 3, 2026
Passed
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Some rodent-like droppings at the the bakery area. Hole gap noted at IPM report. at bakery/kitchen area. Follow instrucutions in IPM report and clean up the area.
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, Feb 3, 2026 · Original Source
Inspection
Jan 27, 2026
Failed
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Some rodent-like droppings at the the bakery area. Hole gap noted at IPM report. at bakery/kitchen area. Follow instrucutions in IPM report and clean up the area.
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, Jan 27, 2026 · Original Source
Inspection
Dec 30, 2025
Failed
2 recorded violations
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
There is excessive standing water in the seafood walkin refrigerator; at the dumpster chute in the basement there is excessive buildup of debris and soils; clean and sanitize the areas of soils and standing water.
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 small dark rodent droppings in bakery area inside closet next to sushi prep area in basement next to Playplace and water shut off valve closet. Pest control report fro 12/29/2025 indicates there is activity in the store; person in charge states they have pest control performing service seven days per week for the last year. Clean and sanitize areas of rodent droppings and provide pest control reports until a clean pest control report is produced.
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, Dec 30, 2025 · Original Source
Inspection
Jul 21, 2025
Passed
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Evidence of rodent activity noted behind displays and under shelving in the bread and nutritional bar retail area- Per the Manager the store has changed companies and has treatments 6x weekly- Provide detailed updated pest control reports from a licensed pest control company Remove all kick plates from shelving in the areas where the pest activity is being noted to properly monitor activity and cleaning Remove all temporary displays from the area where pest activity is being noted behind/under displays 07/07/25 Establishment continues to work with Ecolab for pest control All displays removed in aisles where activity was noted Continue to provide updated detailed pest control reports to the Health Department
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Sliced deli meats that were sliced and placed in bags werestacked in an open air cold holding unit.Products were labeled as sliced the prious day. Multiple products had temperatures of 53F-55F. Temperature shallbe maintained at 41F or below. Products were removed and voluntarily discarded by the store manager at the time of the inspection A cold holding drawer unit is available below where the products were found during the inspection. Provide pans for the drawers and properly hold the products at 41F or below
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
Products noted on temporary displays in bread aisle with evidence of gnawing/damage- removed at the time of the inspection Additional items were in the process of being removed due to damage fro retail shelving Per the PIC the store is monitored daily for product damage and all products are removed
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floors under and behind equipment with food soils and debris- Clean with proper frequency Floors under shelving in retail areas with dried rodent droppings old sticky traps and soils/debris- Fully clean all areas and maintain a proper cleaning schedule
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.
Evidence of rodent activity noted behind displays and under shelving in the bread and nutritional bar retail area- Per the Manager the store has changed companies and has treatments 6x weekly- Provide detailed updated pest control reports from a licensed pest control company Remove all kick plates from shelving in the areas where the pest activity is being noted to properly monitor activity and cleaning Remove all temporary displays from the area where pest activity is being noted behind/under displays 07/07/25 Establishment continues to work with Ecolab for pest control All displays removed in aisles where activity was noted Continue to provide updated detailed pest control reports to the Health Department
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Sliced deli meats that were sliced and placed in bags werestacked in an open air cold holding unit.Products were labeled as sliced the prious day. Multiple products had temperatures of 53F-55F. Temperature shallbe maintained at 41F or below. Products were removed and voluntarily discarded by the store manager at the time of the inspection A cold holding drawer unit is available below where the products were found during the inspection. Provide pans for the drawers and properly hold the products at 41F or below
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
Products noted on temporary displays in bread aisle with evidence of gnawing/damage- removed at the time of the inspection Additional items were in the process of being removed due to damage fro retail shelving Per the PIC the store is monitored daily for product damage and all products are removed
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floors under and behind equipment with food soils and debris- Clean with proper frequency Floors under shelving in retail areas with dried rodent droppings old sticky traps and soils/debris- Fully clean all areas and maintain a proper cleaning schedule
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.
Evidence of rodent activity noted behind displays and under shelving in the bread and nutritional bar retail area- Per the Manager the store has changed companies and has treatments 6x weekly- Provide detailed updated pest control reports from a licensed pest control company Remove all kick plates from shelving in the areas where the pest activity is being noted to properly monitor activity and cleaning Remove all temporary displays from the area where pest activity is being noted behind/under displays
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 27, 2025 · Original Source
Inspection
Mar 27, 2025
Passed
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Mouse droppings on and below shelves in bread and bar aisle. Clean and sanitize. Send details of action plan for remediating pest activity.
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, Mar 27, 2025 · Original Source
Inspection
Mar 20, 2025
Failed (extension granted)
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Mouse droppings on and below shelves in bread and bar aisle. Clean and sanitize. Send details of action plan for remediating pest activity.
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, Mar 20, 2025 · Original Source
Inspection
Mar 10, 2025
Failed
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Mouse droppings on and below shelves in bread and bar aisle. Clean and sanitize. Send details of action plan for remediating pest activity.
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, Mar 10, 2025 · Original Source
Inspection
Feb 25, 2025
Passed
7 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Mutiple employees in prepared food and deli sections with no hair or beard restraints- Corrected at the time of the inspection Hair and/or beard restraints shall be worn while working in food service areas
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.
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
Knives and magnetic strip in seafood dept with dried on soils- Cleaned and sanitized during inspection
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.
Segregation and Location-Distressed Merchandise (Pf)
Inspector’s notes
Damaged packaged products noted on retail shelving in the area where pest activity is noted- Remove all damaged products and protect products from damage due to pests
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Evidence of pest activity noted in the aisle where the protien bars are- Droppings noted on shelving and damaged products Provide updated frequent pest control reports and follow all recommendations from the licensed pest control company Remove kick plates on shelving in the area where pest activity is being noted to adequately treat area
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.
Sanitizer from an automated dispenser at the Starbucks counter with a reading above 500ppm quats Add water to maintain between 200-400ppm until proper repairs are made
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.
Official record from Boston Inspectional Services Department, Feb 25, 2025 · Original Source
Inspection
Feb 18, 2025
Failed
7 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Mutiple employees in prepared food and deli sections with no hair or beard restraints- Corrected at the time of the inspection Hair and/or beard restraints shall be worn while working in food service areas
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.
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
Knives and magnetic strip in seafood dept with dried on soils- Cleaned and sanitized during inspection
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.
Segregation and Location-Distressed Merchandise (Pf)
Inspector’s notes
Damaged packaged products noted on retail shelving in the area where pest activity is noted- Remove all damaged products and protect products from damage due to pests
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Evidence of pest activity noted in the aisle where the protien bars are- Droppings noted on shelving and damaged products Provide updated frequent pest control reports and follow all recommendations from the licensed pest control company Remove kick plates on shelving in the area where pest activity is being noted to adequately treat area
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.
Sanitizer from an automated dispenser at the Starbucks counter with a reading above 500ppm quats Add water to maintain between 200-400ppm until proper repairs are made
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.
Official record from Boston Inspectional Services Department, Feb 18, 2025 · Original Source
Inspection
Nov 15, 2024
Passed
5 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
Products placed in a display refrigeration unit that is not properly holding temperature were at 52F/54F including commercially prepared guacamole and cut fruit. Per the manager the product was placed in the unit this morning. All the products were removed and placed in a walkin refrigeration unit at 38F to properly cool.
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Open air refrigeration table in the retail area is not properly holding products at 41F or below All products were removed at the time of the inspection and a work order was placed Discontinue use of the unit until it holds products at 41F or below
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floors and doors within service counters with soils and debris Floors throughout lower level with soils and debris under and around storage shelving- Clean all areas with proper frequency
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.
Evedence of pest activity noted in multiple areas of the lower level Reviewed past pest control reports Provide updated pest control report and follow all recommendations from the licensed 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Door to deli display case is shattered and repaired with tape- 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.
Official record from Boston Inspectional Services Department, Nov 15, 2024 · Original Source
Inspection
Nov 8, 2024
Failed
5 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
Products placed in a display refrigeration unit that is not properly holding temperature were at 52F/54F including commercially prepared guacamole and cut fruit. Per the manager the product was placed in the unit this morning. All the products were removed and placed in a walkin refrigeration unit at 38F to properly cool.
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Open air refrigeration table in the retail area is not properly holding products at 41F or below All products were removed at the time of the inspection and a work order was placed Discontinue use of the unit until it holds products at 41F or below
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floors and doors within service counters with soils and debris Floors throughout lower level with soils and debris under and around storage shelving- Clean all areas with proper frequency
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.
Evedence of pest activity noted in multiple areas of the lower level Reviewed past pest control reports Provide updated pest control report and follow all recommendations from the licensed 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Door to deli display case is shattered and repaired with tape- 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.
Official record from Boston Inspectional Services Department, Nov 8, 2024 · Original Source
Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
Mar 29, 2024
Report filed
2 recorded violations
minorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
The floor area at the entrance to the meat cutting room damaged- 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.
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Numerous areas of the display cases repaired with duct tape. A broken sliding door was covered with plastic and duct tape Repair all areas properly to make equipment smooth durable nonpourous and cleanable Unit repaired with plastic and tape was maintaining a temperature of 38F
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.
Official record from Boston Inspectional Services Department, Mar 29, 2024 · Original Source
Inspection
Mar 18, 2024
Failed (extension granted)
7 recorded violations
minorCode 590.003/3-501.13-CFood temperature
Official wording
Thawing (C)
Inspector’s notes
Numerous products in various stages of defrosting on the counters- Reviewed with the PIC and proper thawing methods were put into place Review with staff
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Numerous areas of the display cases repaired with duct tape. A broken sliding door was covered with plastic and duct tape Repair all areas properly to make equipment smooth durable nonpourous and cleanable Unit repaired with plastic and tape was maintaining a temperature of 38F
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.
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
Heavy food soils and debris were noted in the wash bay of the 3 bay sink- Clean and sanitizer sink properly
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.
Sanitizer from an automated dispenser at the 3 bay sink is dispensing at above 500ppm Shall be maintained at 150-400ppm per the manufacturers specifications Add water to the solution until repiars are made
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Exterior of the lobster tank with soils and buildup- Clean properly Inside of tank clean to the sight Floors throughout the lower prep and storage areas with soils and debris- Clean on a regular schedule
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.
Small rodent like droppings noted along the walls throughout- Provide an updated detailed pest control report from a licensed 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
The floor area at the entrance to the meat cutting room damaged- 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.
Official record from Boston Inspectional Services Department, Mar 18, 2024 · Original Source
Inspection
Mar 6, 2024
Failed
7 recorded violations
minorCode 590.003/3-501.13-CFood temperature
Official wording
Thawing (C)
Inspector’s notes
Numerous products in various stages of defrosting on the counters- Reviewed with the PIC and proper thawing methods were put into place Review with staff
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
Heavy food soils and debris were noted in the wash bay of the 3 bay sink- Clean and sanitizer sink properly
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
Exterior of the lobster tank with soils and buildup- Clean properly Inside of tank clean to the sight Floors throughout the lower prep and storage areas with soils and debris- Clean on a regular schedule
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.
Small rodent like droppings noted along the walls throughout- Provide an updated detailed pest control report from a licensed 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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Numerous areas of the display cases repaired with duct tape. A broken sliding door was covered with plastic and duct tape Repair all areas properly to make equipment smooth durable nonpourous and cleanable Unit repaired with plastic and tape was maintaining a temperature of 38F
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Floors in numerous areas with damage including but not limited to The area at the floor drain- Seafood The area at the entrance to the meat cutting room The floor and tile at the entrance to the Bakery Cooler (Lower Level) Ceiling in the A La Carte Prep room with a missing tile and heaviling rusted areas- Repair to make smooth durable and cleanable
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.
Sanitizer from an automated dispenser at the 3 bay sink is dispensing at above 500ppm Shall be maintained at 150-400ppm per the manufacturers specifications Add water to the solution until repiars are made
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.
Official record from Boston Inspectional Services Department, Mar 6, 2024 · Original Source
Inspection
Oct 16, 2023
Passed
1 recorded violation
majorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Large part of the ice cream freezer section out of order. All food items removed to the other freezer units. Repair or replace.
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.