Inspection
Jul 1, 2026
3 recorded violations
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Took temperatures of food items inside the hot bar. Chicken tenders-115F Pork- 118F. Staff member removed the food items that were out of temperature. Please have the hot bar steam table serviced. Ensure all food items are being hot held at 135F or above. Keep temperature logs to ensure proper temperatures.
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.
More about food kept at an unsafe temperatureOfficial wording
Outer Openings Protected (C)
Inspector’s notes
Provide door sweeps to the doors in the down stairs receiving area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Hole in the wall in the receiving area downstairs. Repair hole.
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Jul 1, 2026 · Original Source