Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
14 inspections
Inspection
Jun 3, 2026
Passed
1 recorded violation
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
work has been completed needs permit finalized.
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.
Official record from Boston Inspectional Services Department, Jun 3, 2026 · Original Source
Inspection
Mar 26, 2026
Failed (extension granted)
7 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed prep cook enter the food preparation area and begin handing food without first washing hands. Employee was instructed to stop food preparation wash hands properly and follow required handwashing procedures before resuming work. An employee was observed answering the telephone at the cashier station and then proceeding to work on the grill without washing hands or change gloves in between tasks. PIC to retrain staff on hand wash procedures
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employees observed prepping food in the kitchen without proper hair restraint. Provide proper hair restraint.
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.
Person in charge must be properly trained to monitor hand washing understand proper procedures for manual ware washing of equipment ensure proper cleaning methods and frequency for clean in place of food and non food contact surfaces and review responsibilities for company illness procedures. Certified Manager must retrain all staff.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed utensils including tongs and spatulas stored directly on the grill surface between use. properly store all utensils in hot water at 135 degrees or above for 2 hours/change water after 2 hours
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.
Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)
Inspector’s notes
Observed container of diced chicken in the undercounter refrigeration unit next to the fryer with a date mark of 2/15/26. Use the product within 7 days. Employee stated the date mark was incorrect. Proper date marking is required to ensure food safety and stock rotation. PIC was instructed to verify accurate date marking relabel food items as needed and ensure employees are properly trained on date marking procedures.
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
work has been completed needs permit finalized.
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.
Observed handwashing sink faucet leaking water and not maintained in good repair. 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 26, 2026 · Original Source
Inspection
Mar 18, 2026
Failed (extension granted)
7 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed prep cook enter the food preparation area and begin handing food without first washing hands. Employee was instructed to stop food preparation wash hands properly and follow required handwashing procedures before resuming work. An employee was observed answering the telephone at the cashier station and then proceeding to work on the grill without washing hands or change gloves in between tasks. PIC to retrain staff on hand wash procedures
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employees observed prepping food in the kitchen without proper hair restraint. Provide proper hair restraint.
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.
Person in charge must be properly trained to monitor hand washing understand proper procedures for manual ware washing of equipment ensure proper cleaning methods and frequency for clean in place of food and non food contact surfaces and review responsibilities for company illness procedures. Certified Manager must retrain all staff.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed utensils including tongs and spatulas stored directly on the grill surface between use. properly store all utensils in hot water at 135 degrees or above for 2 hours/change water after 2 hours
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.
Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)
Inspector’s notes
Observed container of diced chicken in the undercounter refrigeration unit next to the fryer with a date mark of 2/15/26. Use the product within 7 days. Employee stated the date mark was incorrect. Proper date marking is required to ensure food safety and stock rotation. PIC was instructed to verify accurate date marking relabel food items as needed and ensure employees are properly trained on date marking procedures.
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Prep sinks without proper air gap for backflow prevention. Provide. Use a colander until properly plumbed.provide a license plumber's report.Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected 2.5.2026 PIC to Provide documentation to confirm when the air gap will be install 3/2/26 per PIC the prep sink air gap was installed by his business partner. /Plumbing works is required to be completed by a licensed plumber. Please provide documentaion for work completed by a licensed plumber and submit final plumbing permit
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.
Observed handwashing sink faucet leaking water and not maintained in good repair. 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, 2026 · Original Source
Inspection
Mar 2, 2026
Failed (extension granted)
1 recorded violation
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Prep sinks without proper air gap for backflow prevention. Provide. Use a colander until properly plumbed.provide a license plumber's report.Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected 2.5.2026 PIC to Provide documentation to confirm when the air gap will be install 3/2/26 per PIC the prep sink air gap was installed by his business partner. /Plumbing works is required to be completed by a licensed plumber. Please provide documentaion for work completed by a licensed plumber and submit final plumbing permit
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.
Official record from Boston Inspectional Services Department, Mar 2, 2026 · Original Source
Inspection
Feb 5, 2026
Failed (extension granted)
15 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed employee without hair restraints / provide proper hair restraints for all food prep workers ( COS)
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 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Provide complete vomit clean up kit
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
Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing solution.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Bag of bread observed on the ground of the walk-in cooler. Address and ensure all foods are stored elevated a minimum of 6 inches off the ground.
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.
Bags of Alfreso sauce observed being thawed in stagnant water. Discontinue and ensure proper thawing methods are in place.( Corrected on site)
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Sliced deli meats Lettuce Slice Tomatoes located inside of the second flip top cooler with elevated temperatures between 47-51F. Address and ensure all TCS foods are being maintained at below 41F. Foods to be removed from the unit unless it is able to maintain a temperature below 41F
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Mariana sauce inside of the front service food wamer steam table at 113F. Discontintue and ensure all TCS foods are at 135F and above.Mariana Sauce to be reheated to 165F and above to ensure no bacterial growth.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Second flip top cooler at the front service area not functioning properly. Address and discontinue use unless the unit is able to maintain a temperature of below 41F. Foods to be removed and placed into the walk-in cooler that is operating at below 41F. clean interior and exterior of microave to remove food 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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Prep sinks without proper air gap for backflow prevention. Provide. Use a colander until properly plumbed.provide a license plumber's report. 2.5.2026 PIC to Provide documentation to confirm when the air gap will be install
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Roach observed on the glue trap near the 3 bay sink and behing the fridge . clean to remove
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
Hood and Ventilation tags with a past expiration date from Dec.8.2025. Address and provide up to date tags for the re-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.
Official record from Boston Inspectional Services Department, Feb 5, 2026 · Original Source
Inspection
Jan 29, 2026
Failed
15 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed employee without hair restraints / provide proper hair restraints for all food prep workers ( COS)
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 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Provide complete vomit clean up kit
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
Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing solution.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Bag of bread observed on the ground of the walk-in cooler. Address and ensure all foods are stored elevated a minimum of 6 inches off the ground.
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.
Bags of Alfreso sauce observed being thawed in stagnant water. Discontinue and ensure proper thawing methods are in place.( Corrected on site)
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Sliced deli meats Lettuce Slice Tomatoes located inside of the second flip top cooler with elevated temperatures between 47-51F. Address and ensure all TCS foods are being maintained at below 41F. Foods to be removed from the unit unless it is able to maintain a temperature below 41F
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Mariana sauce inside of the front service food wamer steam table at 113F. Discontintue and ensure all TCS foods are at 135F and above.Mariana Sauce to be reheated to 165F and above to ensure no bacterial growth.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Second flip top cooler at the front service area not functioning properly. Address and discontinue use unless the unit is able to maintain a temperature of below 41F. Foods to be removed and placed into the walk-in cooler that is operating at below 41F. clean interior and exterior of microave to remove food 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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Prep sinks without proper air gap for backflow prevention. Provide. Use a colander until properly plumbed.provide a license plumber's report.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Roach observed on the glue trap near the 3 bay sink and behing the fridge . clean to remove
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
Hood and Ventilation tags with a past expiration date from Dec.8.2025. Address and provide up to date tags for the re-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.
Official record from Boston Inspectional Services Department, Jan 29, 2026 · Original Source
Inspection
Oct 14, 2025
Passed
7 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing solution.
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.
Bag of onions observed being stored on the ground of the walk-in cooler. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
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
Sliced deli meats and other food products located inside of the second flip top cooler with elevated temperatures between 47-50F. Address and ensure all TCS foods are being maintained at below 41F. Foods to be removed from the unit unless it is able to maintain a temperature below 41F.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked meatballs inside of the front service steam table at 125F. Discontintue and ensure all TCS foods are at 135F and above. Meatballs to be reheated to 165F and above to ensure no bacterial growth.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Second flip top cooler at the front service area not functioning properly. Address and discontinue use unless the unit is able to maintain a temperature of below 41F. Foods to be removed and placed into the walk-in cooler that is operating at below 41F. Upper freezer does not appear to be functioning properly and with foods partially defrosted. Address and make any necessary repairs. Discontinue use unles the unit is able to maintain foods solid.
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 fo fruit fly/house flies inside of the main kitchen area. Address and provide an up to date pest control report.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Sticky fly traps observed hanging above equipment and foods. Discontinue and use only at night time and remove during operational hours.
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, Oct 14, 2025 · Original Source
Inspection
Oct 7, 2025
Failed
7 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing solution.
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.
Bag of onions observed being stored on the ground of the walk-in cooler. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
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
Sliced deli meats and other food products located inside of the second flip top cooler with elevated temperatures between 47-50F. Address and ensure all TCS foods are being maintained at below 41F. Foods to be removed from the unit unless it is able to maintain a temperature below 41F.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked meatballs inside of the front service steam table at 125F. Discontintue and ensure all TCS foods are at 135F and above. Meatballs to be reheated to 165F and above to ensure no bacterial growth.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Second flip top cooler at the front service area not functioning properly. Address and discontinue use unless the unit is able to maintain a temperature of below 41F. Foods to be removed and placed into the walk-in cooler that is operating at below 41F. Upper freezer does not appear to be functioning properly and with foods partially defrosted. Address and make any necessary repairs. Discontinue use unles the unit is able to maintain foods solid.
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 fo fruit fly/house flies inside of the main kitchen area. Address and provide an up to date pest control report.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Sticky fly traps observed hanging above equipment and foods. Discontinue and use only at night time and remove during operational hours.
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
Cooked chicken inside of the flip top cooler with an elevated temperature of 73F. Discontinue and ensure all TCS foods are being maintianed at below 41F. Chicken to be removed at the time of the inspection.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Small storage rack inside of the walk-in cooler heavily rusted. Replace. Crad board being used to line several storage shelves in the back storage room. Discontinue and ensure all surfaces remain cleanable durable and smooth. Flip top pizza cooler not functioning properly. Address and make any necessary repairs. Discontinue use unless the unit is functioning at below 41F. All foods to be removed at the time of the 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Storage rack with bags of cheese inside of the walk-in cooler visibly soiled and dusty. Address and 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Tile flooring located next to the mop sink damaged and cracked. Stainless steel floor panels inside of the walk-in cooler not securely fastened possibly causing a tripping hazard. Address and make all necessary repairs.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked chicken inside of the flip top cooler with an elevated temperature of 73F. Discontinue and ensure all TCS foods are being maintianed at below 41F. Chicken to be removed at the time of the inspection.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Small storage rack inside of the walk-in cooler heavily rusted. Replace. Crad board being used to line several storage shelves in the back storage room. Discontinue and ensure all surfaces remain cleanable durable and smooth. Flip top pizza cooler not functioning properly. Address and make any necessary repairs. Discontinue use unless the unit is functioning at below 41F. All foods to be removed at the time of the 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Storage rack with bags of cheese inside of the walk-in cooler visibly soiled and dusty. Address and 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Tile flooring located next to the mop sink damaged and cracked. Stainless steel floor panels inside of the walk-in cooler not securely fastened possibly causing a tripping hazard. Address and make all necessary repairs.
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 14, 2025 · Original Source
Inspection
Feb 20, 2024
Passed
6 recorded violations
minorCode 590.003/3-305.12-COther
Official wording
Food Storage Prohibited Areas (C)
Inspector’s notes
Bag of oinions and other food products observed on the ground of the walk-in cooler. Address and ensure all foods are stored elevated a minimum of 6 inches off the ground.
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
Shredded cheese inside of the pizza cooler at 55F. Address and ensure all TCS foods are at below 41F. All other foods inside of the unit were at below 41F.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked meatballs in the front hot holding unit at 110F. Address and ensure all TCS foods are at 135F and above. Meatballs to be reheated to 165F to ensure no bacterial growth.
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 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Sponges being used at the 3 bay sink. Discontinue 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No chlorine test strips available at the time of the inspection for the 3 bay sink. Provide.
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
Hood and Ventilation tags with a past expiration date from Dec. 2023. Address and provide up to date tags for the re-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.
Official record from Boston Inspectional Services Department, Feb 20, 2024 · Original Source
Inspection
Feb 15, 2024
Failed (extension granted)
6 recorded violations
minorCode 590.003/3-305.12-COther
Official wording
Food Storage Prohibited Areas (C)
Inspector’s notes
Bag of oinions and other food products observed on the ground of the walk-in cooler. Address and ensure all foods are stored elevated a minimum of 6 inches off the ground.
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
Shredded cheese inside of the pizza cooler at 55F. Address and ensure all TCS foods are at below 41F. All other foods inside of the unit were at below 41F.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked meatballs in the front hot holding unit at 110F. Address and ensure all TCS foods are at 135F and above. Meatballs to be reheated to 165F to ensure no bacterial growth.
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 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Sponges being used at the 3 bay sink. Discontinue 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No chlorine test strips available at the time of the inspection for the 3 bay sink. Provide.
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
Hood and Ventilation tags with a past expiration date from Dec. 2023. Address and provide up to date tags for the re-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.
Official record from Boston Inspectional Services Department, Feb 15, 2024 · Original Source
Inspection
Feb 8, 2024
Failed
6 recorded violations
minorCode 590.003/3-305.12-COther
Official wording
Food Storage Prohibited Areas (C)
Inspector’s notes
Bag of oinions and other food products observed on the ground of the walk-in cooler. Address and ensure all foods are stored elevated a minimum of 6 inches off the ground.
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
Shredded cheese inside of the pizza cooler at 55F. Address and ensure all TCS foods are at below 41F. All other foods inside of the unit were at below 41F.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked meatballs in the front hot holding unit at 110F. Address and ensure all TCS foods are at 135F and above. Meatballs to be reheated to 165F to ensure no bacterial growth.
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 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Sponges being used at the 3 bay sink. Discontinue 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No chlorine test strips available at the time of the inspection for the 3 bay sink. Provide.
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
Hood and Ventilation tags with a past expiration date from Dec. 2023. Address and provide up to date tags for the re-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.