Eating & Drinking · Boston, MA
1341 Boylston St
Last inspected Aug 3, 2026 · View Map ↗ · Compare ↗
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Inspection
1 recorded violation
No wording provided in the official record.
Update the allergen certificate. Information will be sent over with this report.
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Aug 3, 2026 · Original Source
Inspection
1 recorded violation
(A) Ceasing Operations and Reporting (Pf)
No water available on site. Establishment is located inside target . Due to multiple pipe burst leaking flood hot water was shut off . No power loss observed
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jan 25, 2026 · Original Source
Inspection
1 recorded violation
(A) Ceasing Operations and Reporting (Pf)
No water available on site. Establishment is located inside target . Due to multiple pipe burst leaking flood hot water was shut off . No power loss observed
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jan 24, 2026 · Original Source
Inspection
1 recorded violation
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
No irreversible indicator for high temp dish machine. Provide
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Boston Inspectional Services Department, Apr 15, 2025 · Original Source
Inspection
1 recorded violation
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
No irreversible indicator for high temp dish machine. Provide
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Boston Inspectional Services Department, Apr 8, 2025 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Dec 23, 2024 · Original Source
Inspection
3 recorded violations
Nonfood Contact Surfaces (C)
Dust on ceiling above warewashing area. Clean to remove.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsHandwashing Sinks Installation (Pf)
Hot and cold water faucet pebbles broken at warewashing handsink. Repair. Handsink at service line to be used until repairs are made.
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsSystem Maintained in Good Repair (C)
Handwash faucet at service line is loose. Repair
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Mar 4, 2024 · Original Source
Inspection
3 recorded violations
Nonfood Contact Surfaces (C)
Dust on ceiling above warewashing area. Clean to remove.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsHandwashing Sinks Installation (Pf)
Hot and cold water faucet pebbles broken at warewashing handsink. Repair. Handsink at service line to be used until repairs are made.
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsSystem Maintained in Good Repair (C)
Handwash faucet at service line is loose. Repair
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Feb 26, 2024 · Original Source
Inspection
1 recorded violation
Sanitizers Criteria-Chemicals (P)
Quats sanitizer from the automated system at the 3 bay sink measuring at above 500ppm Ecoolab contacted at the time of the inspection Employees will add water to the solution to maintain at 300ppm until repairs are made
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Boston Inspectional Services Department, Sep 29, 2023 · Original Source