SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
21 inspections
Inspection
Feb 24, 2026
Report filed
1 recorded violation
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
POssible slow leak at 3 compartment sink. Monitor and repair as needed. Discard catch water regularly.
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, Feb 24, 2026 · Original Source
Inspection
Jan 15, 2026
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
The hood sticker was observed expired on 7/26/24 or 25.(unable to determine year) Provide a hood cleaning from a licensed company post new sticker.
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 15, 2026 · Original Source
Inspection
Jan 7, 2026
Failed (extension granted)
2 recorded violations
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
There was evidence of roach activity observed under the 3 bay sink.Ptovide a full pest report upon re-inspection.
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
The hood sticker was observed expired on 7/26/24 or 25.(unable to determine year) Provide a hood cleaning from a licensed company post new sticker.
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 7, 2026 · Original Source
Inspection
Dec 22, 2025
Failed
2 recorded violations
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
There was evidence of roach activity observed under the 3 bay sink.Ptovide a full pest report upon re-inspection.
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
The hood sticker was observed expired on 7/26/24 or 25.(unable to determine year) Provide a hood cleaning from a licensed company post new sticker.
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, Dec 22, 2025 · Original Source
Inspection
Dec 8, 2025
Passed
3 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed shredded lettuce cold holding at 51f. PIC removed and replaced with product at 37f from the walk in unit. Advised to check temp of all products prior to placing on service line.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Food soils and smudges observed on the intererior and exterior of refrigeration units. Clean to remove Food soils observed on the exterior of the microwave. Clean to remove Food soils observe inside the walk in unit on the floor. 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 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Handsink observed with heavy food soils and dust. Clean to remove
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, Dec 8, 2025 · Original Source
Inspection
Dec 1, 2025
Failed
3 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed shredded lettuce cold holding at 51f. PIC removed and replaced with product at 37f from the walk in unit. Advised to check temp of all products prior to placing on service line.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Food soils and smudges observed on the intererior and exterior of refrigeration units. Clean to remove Food soils observed on the exterior of the microwave. Clean to remove Food soils observe inside the walk in unit on the floor. 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 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Handsink observed with heavy food soils and dust. Clean to remove
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, May 23, 2025 · Original Source
Inspection
May 7, 2025
Passed
16 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
No evidence of hand washing observed during the inspection . (5.2.25) During the inspection process no handwashing between tasks was observed by staff. CFPM to train staff on satisfactory hanwashing by food handlers. All staff were advise to stop and wash hands.
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
Multiple staff working with RTE foods observed without hair restraint. Provide and maintain (5.2.25)
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.
At the time of inspection the staff on site were unable to answer question pertaining to temperature control or any managerial controls. . Reviewed at the time of inspection. CFPM to train staff on procedures. (5.2.25)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Staff observed switching tasks wearing gloves and leaving sandwich assembly area to the warewashing area and returning to performe new tasks wearing the same gloves. (5.2.25) Staff observed multitasking wearing disposable gloves touching soiled equipment and leaving and then returning to work station wearing the same disposable one time single use gloves. Staff was advised to remove gloves and wash hands. CFPM to train staff on glove use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Improper thawing of frozen rotisserie chicken observed.Cryovac rotisserie chicken observed stored inside the microwave after thawing at 79.7F Per PIC the rotisserie chicken was in the left in microwave for more than 1 hour. PIC voluntarily discard the products.
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
About 3lbs of shredded rotisseri chicken 64.9F at the cold holding unit for sales for unknown time. PIC voluntarily discard the products (5.2.25)
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.
PIC unable to provide a metal probe/food thermometer. Provide and maintain available (5.2.25)
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
Interior of microwave interior of 2 door refrigeration unit under interior around on top of the equipments stored at the counter under hood vent exterior of condiment shakers at the line cold holding display unit and attachments observed heavily soiled by soils build up dry foods and food spills. Clean and sanitize to remove (5.2.25)
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Warewashing/prep area handsink observed blocked by empty boxes inside and in front. Discontinue maintain accessibleat all time to prevent contamination by hands. (5.2.25)
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.
Spray faucet at the middle compartment observed leaking. Repair (5.2.25)
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor under equipments warewashing and walkin obsverved with soils build up and loose debris accumulation. Clean to remove. (5.2.25)
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.
Multiple mice droppings observed on storage shelvings and under equipment in the back warewashing area. Clean to remove PIC to provide current detailed IPM report from a licensed exterminator report @: Inca.Prince@Boston.Gov. (5.2.25)
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
Pre/warewashing area handsink paper towel dispenser and soap dispenser observed soiled from dry foods and visible foods spills. Clean to remove. (5.2.25)
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.
Sanitizer at the 3 bay sink observed reading over 500ppm. Use according to law. (5.2.25)
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, May 7, 2025 · Original Source
Inspection
May 2, 2025
Hearing scheduled
17 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
No evidence of hand washing observed during the inspection . (5.2.25) During the inspection process no handwashing between tasks was observed by staff. CFPM to train staff on satisfactory hanwashing by food handlers. All staff were advise to stop and wash hands.
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
Multiple staff working with RTE foods observed without hair restraint. Provide and maintain (5.2.25)
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.
At the time of inspection the staff on site were unable to answer question pertaining to temperature control or any managerial controls. . Reviewed at the time of inspection. CFPM to train staff on procedures. (5.2.25)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Staff observed switching tasks wearing gloves and leaving sandwich assembly area to the warewashing area and returning to performe new tasks wearing the same gloves. (5.2.25) Staff observed multitasking wearing disposable gloves touching soiled equipment and leaving and then returning to work station wearing the same disposable one time single use gloves. Staff was advised to remove gloves and wash hands. CFPM to train staff on glove use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Improper thawing of frozen rotisserie chicken observed.Cryovac rotisserie chicken observed stored inside the microwave after thawing at 79.7F Per PIC the rotisserie chicken was in the left in microwave for more than 1 hour. PIC voluntarily discard the products.
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.
Sliced tomato 50F sliced cucumber 47F ready to be served. PIC removed food and placed in walk in unit at 36 F. CFPM to train staff on monitor temperature
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
About 3lbs of shredded rotisseri chicken 64.9F at the cold holding unit for sales for unknown time. PIC voluntarily discard the products (5.2.25)
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.
PIC unable to provide a metal probe/food thermometer. Provide and maintain available (5.2.25)
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
Interior of microwave interior of 2 door refrigeration unit under interior around on top of the equipments stored at the counter under hood vent exterior of condiment shakers at the line cold holding display unit and attachments observed heavily soiled by soils build up dry foods and food spills. Clean and sanitize to remove (5.2.25)
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Warewashing/prep area handsink observed blocked by empty boxes inside and in front. Discontinue maintain accessibleat all time to prevent contamination by hands. (5.2.25)
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.
Spray faucet at the middle compartment observed leaking. Repair (5.2.25)
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor under equipments warewashing and walkin obsverved with soils build up and loose debris accumulation. Clean to remove. (5.2.25)
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.
Multiple mice droppings observed on storage shelvings and under equipment in the back warewashing area. Clean to remove PIC to provide current detailed IPM report from a licensed exterminator report @: Inca.Prince@Boston.Gov. (5.2.25)
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
Pre/warewashing area handsink paper towel dispenser and soap dispenser observed soiled from dry foods and visible foods spills. Clean to remove. (5.2.25)
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.
Sanitizer at the 3 bay sink observed reading over 500ppm. Use according to law. (5.2.25)
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, May 2, 2025 · Original Source
Inspection
Apr 29, 2025
Failed
13 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
During the inspection process no handwashing between tasks was observed by staff. CFPM to train staff on satisfactory hanwashing by food handlers. All staff were advise to stop and wash hands.
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
Multiple staff working with RTE foods observed without hair restraint. Provide and maintain
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.
At the time of inspection the staff on site were unable to answer question pertaining to temperature control or any managerial controls. . Reviewed at the time of inspection. CFPM to train staff on procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Staff observed multitasking wearing disposable gloves touching soiled equipment and leaving and then returning to work station wearing the same disposable one time single use gloves. Staff was advised to remove gloves and wash hands. CFPM to train staff on glove use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Sliced tomato 50F sliced cucumber 47F ready to be served. PIC removed food and placed in walk in unit at 36 F. CFPM to train staff on monitor temperature
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.
PIC unable to provide a metal probe/food thermometer. Provide and maintain available
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
Interior of microwave interior of 2 door refrigeration unit under interior around on top of the equipments stored at the counter under hood vent exterior of condiment shakers at the line cold holding display unit and attachments observed heavily soiled by soils build up dry foods and food spills. Clean and sanitize 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.
Spray faucet at the middle compartment observed leaking. 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor under equipments warewashing and walkin obsverved with soils build up and loose debris accumulation. 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.
Multiple mice droppings observed on storage shelvings and under equipment in the back warewashing area. Clean to remove PIC to provide current detailed IPM report from a licensed exterminator report @: Inca.Prince@Boston.Gov.
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
Both handsink paper towel dispenser and soap dispenser observed soiled from dry foods and visible foods spills. Clean to remove.
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.
Sanitizer at the 3 bay sink observed reading over 500ppm. Use according to law. (corrected on site)
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, Apr 29, 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 21, 2024
Report filed
9 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handlers not wearing hair restraints - Corrected during inspection
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(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
No PIC during inspection - Employee contacted owner during inspection Owner arrived during inspection
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Owner/operator arrived during inspection All employees must be properly trained in food safety and sanitation as it relates to their assigned duties per code and the PIC must be present to oversee day to day operations to ensure the food establishment is operating in compliance with the food code.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Multitasking wearing disposable gloves touching soiled equipement and leaving and returning to work station wearing disposable one time single use gloves
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
Sandwash units 49 F and 56 F Cheese 47 F Cheese 51 F Cut tomatoes 46 F Food removed and placed in walk in unit at 38 F
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.
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.
No food thermometer - Provide and ensure proper is suitable for each food items
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Built up soils on interior and exterior of refrigeration units
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
Built up soils on floor walls and attachments throughout
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, Aug 21, 2024 · Original Source
Inspection
Aug 20, 2024
Failed
9 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handlers not wearing hair restraints - Corrected during inspection
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(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
No PIC during inspection - Employee contacted owner during inspection Owner arrived during inspection
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Owner/operator arrived during inspection All employees must be properly trained in food safety and sanitation as it relates to their assigned duties per code and the PIC must be present to oversee day to day operations to ensure the food establishment is operating in compliance with the food code.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Multitasking wearing disposable gloves touching soiled equipement and leaving and returning to work station wearing disposable one time single use gloves
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
Sandwash units 49 F and 56 F Cheese 47 F Cheese 51 F Cut tomatoes 46 F Food removed and placed in walk in unit at 38 F
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.
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.
No food thermometer - Provide and ensure proper is suitable for each food items
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Built up soils on interior and exterior of refrigeration units
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
Built up soils on floor walls and attachments throughout
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, Aug 20, 2024 · Original Source
Inspection
May 8, 2024
Passed
5 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No written procedures (I provided via email and discussed the regulation with the PIC) and no 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Missing ceiling tiles above freezers Wall board lose Rust on exterior of grease trap Rust on walk in door Chemical dispenser on wall of 3 bay sink in disrepair
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, May 8, 2024 · Original Source
Inspection
Apr 23, 2024
Hearing scheduled
13 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Built up soils on soda box storage unit
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 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
Food handlers on line not latering for 20 seconds - Only rinsing hands when ask to by PIC
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handler not wearing 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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No written procedures (I provided via email and discussed the regulation with the PIC) and no 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.
No thin probe thermometer suitable for taking thin food 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on floor walls and ceiling including attachments Built up soils on hood on cooking line Built up soils on vent cover in walk in
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.
Dim lighting in walk in unit Light fixture in back area missing light bulbs
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Missing ceiling tiles above freezers Wall board lose Rust on exterior of grease trap Rust on walk in door Chemical dispenser on wall of 3 bay sink in disrepair
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, Apr 23, 2024 · Original Source
Inspection
Apr 16, 2024
Failed
13 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
Food handlers on line not latering for 20 seconds - Only rinsing hands when ask to by PIC
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handler not wearing 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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No written procedures (I provided via email and discussed the regulation with the PIC) and no 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.
No thin probe thermometer suitable for taking thin food 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Built up soils on soda box storage unit
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
Built up soils on floor walls and ceiling including attachments Built up soils on hood on cooking line Built up soils on vent cover in walk in
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.
Dim lighting in walk in unit Light fixture in back area missing light bulbs
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Missing ceiling tiles above freezers Wall board lose Rust on exterior of grease trap Rust on walk in door Chemical dispenser on wall of 3 bay sink in disrepair
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 26, 2024 · Original Source
Inspection
Jan 24, 2024
Failed (extension granted)
2 recorded violations
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker observed expired on 3.17.23.Provide a proper hood cleaning from a licensed company.Post new sticker. PIC Instructed to call for an appt and forward Email appt confirmation
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 24, 2024 · Original Source
Inspection
Dec 8, 2023
Failed (extension granted)
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 observed expired on 3.17.23.Provide a proper hood cleaning from a licensed company.Post new sticker. PIC Instructed to call for an appt and forward Email appt confirmation
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, Dec 8, 2023 · Original Source
Inspection
Nov 29, 2023
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 observed expired on 3.17.23.Provide a proper hood cleaning from a licensed company.Post new sticker. PIC Instructed to call for an appt and forward Email appt confirmation
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.