Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
13 inspections
Inspection
Jul 28, 2026
Report filed
2 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
At the bar and at the kitchen observed in-use utensils stored in 72F water; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water.
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
Observed the floor tiles in front of the deep fat fryers missing or damaged and grout lines low; repair or replace the tiles and grout to prevent pooling water. The person in charge states that the repairs are scheduled for later this week.
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, Jul 28, 2026 · Original Source
Inspection
Apr 24, 2026
Passed
7 recorded violations
notedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
Provide and post allergen awareness poster in back of house for staff Post signage visible to customers stating "A copy of the most recent health inspection is available to view upon request."
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
In the kitchen observed partially cooked salmon and upon a discussion with the person in charge they stated that they do partially cook the fish but do not have approval from the healh division to do so; submit written procedures on partially cooking of proteins and until then cease partially cooking proteins until approval by the health division.
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
Inside an oven observed cooked chicken at 70F and partially cooked salmon at 100F; the person in charge stated the chicken had been cooked over two and a half hours ago but the salmon had been cooked within thirty minutes ago; the chicken was voluntarily discarded and the salmon was placed on a sheet tray and placed into the walk-in refrigerator to cool to 41F; hold TCS foods at 135F and above or 41F and 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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
At the main high temperature warewashing machine after four cycles the maximum temperature recorded was 155F; the person in charge placed a phone call with a repair technician; for high temperature sanitization the temperature should be at least 165F at the dish rack.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
At the server coffee station observed dumped ice and a glass of water stored in the basin of the handwashing sink and there is a utility sink built into the same counter as the handwashing sink; retrain staff to only use handwashing sinks for washing hands; the person in charge had a staff member clean and sanitze the handwashing sink after the observation.
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.
The pressure gauge for the dish machine did not go above 12 PSI during cycles; repair the main high temperature warewashing machine so that proper PSI during the warewashing cycle is achieved.
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.
In the employee restroom the handwashing cleanser was empty; handwashing cleanser should be available at all times for handwashing sinks; after the observation the person in charge repalced the handwashing cleanser.
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, Apr 24, 2026 · Original Source
Inspection
Apr 15, 2026
Failed
7 recorded violations
majorCode 590.003/3-401.14-PFFood temperature
Official wording
Non-Continuous Cooking of Raw Animal Foods (Pf)
Inspector’s notes
In the kitchen observed partially cooked salmon and upon a discussion with the person in charge they stated that they do partially cook the fish but do not have approval from the healh division to do so; submit written procedures on partially cooking of proteins and until then cease partially cooking proteins until approval by the health division.
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
Inside an oven observed cooked chicken at 70F and partially cooked salmon at 100F; the person in charge stated the chicken had been cooked over two and a half hours ago but the salmon had been cooked within thirty minutes ago; the chicken was voluntarily discarded and the salmon was placed on a sheet tray and placed into the walk-in refrigerator to cool to 41F; hold TCS foods at 135F and above or 41F and 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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
At the main high temperature warewashing machine after four cycles the maximum temperature recorded was 155F; the person in charge placed a phone call with a repair technician; for high temperature sanitization the temperature should be at least 165F at the dish rack.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
At the server coffee station observed dumped ice and a glass of water stored in the basin of the handwashing sink and there is a utility sink built into the same counter as the handwashing sink; retrain staff to only use handwashing sinks for washing hands; the person in charge had a staff member clean and sanitze the handwashing sink after the observation.
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.
The pressure gauge for the dish machine did not go above 12 PSI during cycles; repair the main high temperature warewashing machine so that proper PSI during the warewashing cycle is achieved.
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.
In the employee restroom the handwashing cleanser was empty; handwashing cleanser should be available at all times for handwashing sinks; after the observation the person in charge repalced the handwashing cleanser.
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.
Provide and post allergen awareness poster in back of house for staff Post signage visible to customers stating "A copy of the most recent health inspection is available to view upon request."
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Apr 15, 2026 · Original Source
Inspection
Oct 30, 2025
Passed
1 recorded violation
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Food prep sink does not have an in direct to waste drain. 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.
Several pieces of raw salmon being par cooked and left out of temperature control. Product removed from service. Submit detailed procedures to isdhealth@boston.gov. Handout provided.
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.
Frozen salmon thawing in still water. 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.
Food employee touched salmon with ungloved hand. Corrected on site. Par cooked product to be finished to above 145F.
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 590.004/4-501.16-CCleaning and sanitizing
Official wording
Warewashing Sinks Use Limitation (C)
Inspector’s notes
Salmon thawing near soiled equipment at three bay sink. Corrected on site. Salmon moved into raised pan in culinary sink to defrost under running water below 70F.
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 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Food prep sink does not have an in direct to waste drain. 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.
Several pieces of raw salmon being par cooked and left out of temperature control. Product removed from service. Submit detailed procedures to isdhealth@boston.gov. Handout provided.
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.
Frozen salmon thawing in still water. 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.
Food employee touched salmon with ungloved hand. Corrected on site. Par cooked product to be finished to above 145F.
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 590.004/4-501.16-CCleaning and sanitizing
Official wording
Warewashing Sinks Use Limitation (C)
Inspector’s notes
Salmon thawing near soiled equipment at three bay sink. Corrected on site. Salmon moved into raised pan in culinary sink to defrost under running water below 70F.
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 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Food prep sink does not have an in direct to waste drain. 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.
Official record from Boston Inspectional Services Department, Oct 1, 2025 · Original Source
Inspection
Sep 15, 2025
Report filed
2 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Faucet at employee bathroom sink loose. Steam kettle table leaks. Repair as needed to prevent excess water attracting pests.
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, Sep 15, 2025 · Original Source
Inspection
Mar 17, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 17, 2025 · Original Source
Inspection
Mar 17, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 17, 2025 · Original Source
Inspection
Sep 27, 2024
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired. PIC stated cleaning is scheduled
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, Sep 27, 2024 · Original Source
Inspection
Sep 23, 2024
Failed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired. PIC stated cleaning is scheduled
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, Sep 23, 2024 · Original Source
Inspection
Mar 22, 2024
Passed
3 recorded violations
majorCode 590.003/3-501.15-PFFood temperature
Official wording
(A )Cooling Methods (Pf)
Inspector’s notes
Cooked pasta in plastic container with lid at 66F from morning prep. Spread out on sheet tray in walk-in refrigerator. Cool cooked food completely to 41F before storing and covering.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Soda gun holder at server station at end of bar with soils. Clean and maintain.
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.
Cooked pasta in plastic container with lid at 66F from morning prep. Spread out on sheet tray in walk-in refrigerator. Cool cooked food completely to 41F before storing and covering.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Soda gun holder at server station at end of bar with soils. Clean and maintain.
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.