SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
9 inspections
Inspection
Apr 1, 2026
Passed
1 recorded violation
majorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible indicator for high temperature dish machine. Provide.
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.
Official record from Boston Inspectional Services Department, Apr 1, 2026 · Original Source
Inspection
Mar 24, 2026
Failed
1 recorded violation
majorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible indicator for high temperature dish machine. Provide.
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.
Official record from Boston Inspectional Services Department, Mar 24, 2026 · Original Source
Inspection
Jan 15, 2026
Passed
2 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
Breakfast wrap 44F. Product discarded. COS.
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.
590.011 No choke save certicate. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Jan 15, 2026 · Original Source
Inspection
Jan 8, 2026
Failed
2 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
Breakfast wrap 44F. Product discarded. COS.
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.
590.011 No choke save certicate. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Jan 8, 2026 · Original Source
Inspection
Jul 29, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 29, 2025 · Original Source
Inspection
Feb 18, 2025
Passed
1 recorded violation
criticalCode 590.004/4-703.11-PChemicals
Official wording
Hot Water and Chemical-Methods (P)
Inspector’s notes
Dish machine caught fire. Extinguished by BFD. Provide work order for new dish machine. Use 3 comnpartment sink for all wash/sanitize Usse disposable cups for all beverage service.
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
Feb 15, 2025
Failed
1 recorded violation
criticalCode 590.004/4-703.11-PChemicals
Official wording
Hot Water and Chemical-Methods (P)
Inspector’s notes
Dish machine caught fire. Extinguished by BFD. Provide work order for new dish machine. Use 3 comnpartment sink for all wash/sanitize Usse disposable cups for all beverage service.
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.