ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
12 inspections
Inspection
Jan 28, 2026
Passed
1 recorded violation
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Very low water pressure at toilet hand sink. Repair to provide proper pressure.
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, Jan 28, 2026 · Original Source
Inspection
Jan 14, 2026
Failed (extension granted)
3 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Refrigerating unit with cardboard (soiled) covering shelves. Remove and clean properly.
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.
Very low water pressure at toilet hand sink. Repair to provide proper pressure.
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, Jan 14, 2026 · Original Source
Inspection
Jan 7, 2026
Failed
3 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Refrigerating unit with cardboard (soiled) covering shelves. Remove and clean properly.
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.
Very low water pressure at toilet hand sink. Repair to provide proper pressure.
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, Jan 7, 2026 · Original Source
Inspection
Jul 14, 2025
Passed
1 recorded violation
majorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Reach in cooler holding at 51F. TCS chicken defrosting in unit was removed and placed into another reach in cooler holding at below 41F. Make all necessary repairs.
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, Jul 14, 2025 · Original Source
Inspection
Jul 7, 2025
Failed (extension granted)
7 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
No evidence of handwashing. Retrain staff. COS.
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 allergen awareness certificate. Provide. (3) Food Allergen Awareness Training. (a) Such food establishments shall have on staff a certified food protection manager who has been issued a Massachusetts certificate of allergen awareness training by an allergen awareness training verification program recognized by the Department. The certificate will be valid for five years. (b) The certified food protection manager shall: 1. Demonstrate knowledge of major food allergens by posting the Massachusetts food allergen awareness training certificate; and 2. Ensure that employees are properly trained in food allergy awareness as it relates to their assigned duties.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Reach in cooler holding at 51F. TCS chicken defrosting in unit was removed and placed into another reach in cooler holding at below 41F. Make all necessary repairs.
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
Cases of soda in front of handsink. Corrected on site.
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.
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.
What appears to be mice droppings under soda fountain. Clean and sanitize all affected areas. Provide updated IPM pest control report upon reinspection.
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 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Clean and disinfect the restroom of all visible soils.
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, Jul 7, 2025 · Original Source
Inspection
Jun 26, 2025
Failed
7 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
No evidence of handwashing. Retrain staff. COS.
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 allergen awareness certificate. Provide. (3) Food Allergen Awareness Training. (a) Such food establishments shall have on staff a certified food protection manager who has been issued a Massachusetts certificate of allergen awareness training by an allergen awareness training verification program recognized by the Department. The certificate will be valid for five years. (b) The certified food protection manager shall: 1. Demonstrate knowledge of major food allergens by posting the Massachusetts food allergen awareness training certificate; and 2. Ensure that employees are properly trained in food allergy awareness as it relates to their assigned duties.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Reach in cooler holding at 51F. TCS chicken defrosting in unit was removed and placed into another reach in cooler holding at below 41F. Make all necessary repairs.
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
Cases of soda in front of handsink. Corrected on site.
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.
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.
What appears to be mice droppings under soda fountain. Clean and sanitize all affected areas. Provide updated IPM pest control report upon reinspection.
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 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Clean and disinfect the restroom of all visible soils.
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 26, 2025 · Original Source
Inspection
Jan 13, 2025
Passed
2 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Meatballs at hot holding service line at 88F Removed at the time of the inspection and reheated to above 41F Products shall be at 135For above prior to placing out for service
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.
Quats sanitizer from an automated system at the 3 bay sink tested at above 500ppm at the time of the inspection A service call was made at this time and employees shall add water to the sanitizer solution to ensure it is maintained at 150-400ppm Corrected at this time
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, Jan 13, 2025 · Original Source
Inspection
Jan 6, 2025
Failed
2 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Meatballs at hot holding service line at 88F Removed at the time of the inspection and reheated to above 41F Products shall be at 135For above prior to placing out for service
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.
Quats sanitizer from an automated system at the 3 bay sink tested at above 500ppm at the time of the inspection A service call was made at this time and employees shall add water to the sanitizer solution to ensure it is maintained at 150-400ppm Corrected at this time
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, Jan 6, 2025 · Original Source
Inspection
Apr 26, 2024
Passed
5 recorded violations
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
.Evidence of pest activity in the lower level- Droppings noted throughout area Provide updated detailed pest control reports
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Meatballs in hot holding line at 105F- Removed at the time of theinspection and reheated to 170F Reviewed with PIC
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 590.004/4-903.11-C1Equipment and utensils
Official wording
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s notes
Single use food service items stored directly on the floor in the lower level Store all items a minimum of 6" off of the floor Plastic containers with packaged food items stored on top of empty water bottles Store away from wall and a minimum of 6" off of the floor for proper pest control treatment in the area
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
.Lower level area with unused equipment and area needs to be cleaned and swept for proper pest management
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.
minorCode 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
.Restroom that is used by employees with soils on the sink and toilet- Clean with proper frequency
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, Apr 26, 2024 · Original Source
Inspection
Apr 16, 2024
Failed
5 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Meatballs in hot holding line at 105F- Removed at the time of theinspection and reheated to 170F Reviewed with PIC
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 590.004/4-903.11-C1Equipment and utensils
Official wording
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s notes
Single use food service items stored directly on the floor in the lower level Store all items a minimum of 6" off of the floor Plastic containers with packaged food items stored on top of empty water bottles Store away from wall and a minimum of 6" off of the floor for proper pest control treatment in the area
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.
.Evidence of pest activity in the lower level- Droppings noted throughout area Provide updated detailed pest control reports
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
.Lower level area with unused equipment and area needs to be cleaned and swept for proper pest management
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.
minorCode 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
.Restroom that is used by employees with soils on the sink and toilet- Clean with proper frequency
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.