SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
8 inspections
Inspection
Aug 6, 2025
Passed
1 recorded violation
majorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp dish machine 124F. Make all necessary repairs. Alternative means to sanitize equipment in the three bay sink with quats sanitizer @ 200PPM.
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, Aug 6, 2025 · Original Source
Inspection
Jul 29, 2025
Failed
1 recorded violation
majorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp dish machine 124F. Make all necessary repairs. Alternative means to sanitize equipment in the three bay sink with quats sanitizer @ 200PPM.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible indicator for high temp dish machine
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, Jan 28, 2025 · Original Source
Inspection
Jan 21, 2025
Failed
2 recorded violations
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 temp dish machine
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, Jan 21, 2025 · 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
Aug 5, 2024
Passed
1 recorded violation
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
No barrier between public and area where turbo ovens are used to prepare sandwiches at passthrough next to pastry case. Install. 2-103.11 and 590.002(D) Persons unnecessary to the food establishment operation are not allowed in the food preparation food storage or ware-washing areas except that brief visits and tours may be authorized by the PIC if steps are taken to ensure that exposed food clean equipment utensils linens and unwrapped single-service and singleuse articles are protected from contamination.Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation food storage and warewashing areas comply with this Code.
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.
Official record from Boston Inspectional Services Department, Aug 5, 2024 · Original Source
Inspection
Jul 1, 2024
Failed (extension granted)
5 recorded violations
majorCode 590.005/5-202.12-PFHandwashing
Official wording
Handwashing Sinks Installation (Pf)
Inspector’s notes
Hot water at service line handsink is 75F. Repair to maintain 100F. Warewashing area has 110F+ hot water with ample capacity.
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.
No barrier between public and area where turbo ovens are used to prepare sandwiches at passthrough next to pastry case. Install. 2-103.11 and 590.002(D) Persons unnecessary to the food establishment operation are not allowed in the food preparation food storage or ware-washing areas except that brief visits and tours may be authorized by the PIC if steps are taken to ensure that exposed food clean equipment utensils linens and unwrapped single-service and singleuse articles are protected from contamination.Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation food storage and warewashing areas comply with this Code.
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.
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.
majorCode 590.004/4-501.17-PFCleaning and sanitizing
Official wording
Warewashing Equipment Cleaning Agents (Pf)
Inspector’s notes
Detergent & sanitizer dispensers for warewashing three compartment sink have not been installed. Install.
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.
No signage at handsinks in restrooms off dining area. Provide.
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.
Official record from Boston Inspectional Services Department, Jul 1, 2024 · Original Source
Inspection
Jun 28, 2024
Failed
5 recorded violations
minorCode 590.006/6-301.14-CHandwashing
Official wording
Handwashing Signage (C)
Inspector’s notes
No signage at handsinks in restrooms off dining area. Provide.
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.
No barrier between public and area where turbo ovens are used to prepare sandwiches at passthrough next to pastry case. Install. 2-103.11 and 590.002(D) Persons unnecessary to the food establishment operation are not allowed in the food preparation food storage or ware-washing areas except that brief visits and tours may be authorized by the PIC if steps are taken to ensure that exposed food clean equipment utensils linens and unwrapped single-service and singleuse articles are protected from contamination.Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation food storage and warewashing areas comply with this Code.
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.
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.
majorCode 590.004/4-501.17-PFCleaning and sanitizing
Official wording
Warewashing Equipment Cleaning Agents (Pf)
Inspector’s notes
Detergent & sanitizer dispensers for warewashing three compartment sink have not been installed. Install.
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.
Hot water at service line handsink is 75F. Repair to maintain 100F. Warewashing area has 110F+ hot water with ample capacity.
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.