ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
9 inspections
Inspection
Apr 24, 2026
Passed
2 recorded violations
majorCode 590.004/4-501.110-PFFood temperature
Official wording
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
Low temp diswasher recorded 0PPM with the sanitizer strip. Repair
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.
Noted on the current pest report of mice catches under the equipment.Service weekly to eliminate the pest issue
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, Apr 24, 2026 · Original Source
Inspection
Apr 6, 2026
Failed (extension granted)
5 recorded violations
majorCode 590.004/4-501.110-PFFood temperature
Official wording
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
Low temp diswasher recorded 0PPM with the sanitizer strip. Repair
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.
Walkin unit observed without operating light. Provide lighting.
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.
Noted on the current pest report of mice catches under the equipment.Service weekly to eliminate the pest issue
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
Facility observed with multiple unused equipments on site and clutter build up. Clean and organize to remove Remove all unnecessary items from the electrical roo to provide access to the pest technician
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 6, 2026 · Original Source
Inspection
Mar 27, 2026
Failed (extension granted)
15 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Hood filters and attachment observed heavily soiled. Clean to remove Hood sticker expires 5.25.26
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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
PIC unable to provide rinsing detergent for the high temp dishwasher. Discontinue. Staff to use 3 bay sink until detergent is available
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.
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
Low temp diswasher observed washing at 93F. Repair to wash 120F minimum
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.
During the inspection walkthrough hot water throughout the facility was at 45F. Maintenance was able to provide repair while inspector was on site 150F was verified by the end of inspection process
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Multiple pipe under 3 bay sink (low temp dishwsher ice bin ) observed leaking. Provide 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 throughout the facility (under equipments) observed in need of deep cleaning walls backsplash observed soiled with black substances and build up soils. Clean to removed
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.
Walkin unit observed without operating light. Provide lighting.
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.
Noted mice dropings on the side of the closest on the main dining bar on 2nd floor.Clean and provide a detail pest 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
Dead mice observed upstairs in the glue trap causing foul smells. 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Facility observed with multiple unused equipments on site and clutter build up. Clean and organize to remove Remove all unnecessary items from the electrical roo to provide access to the pest technician
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
Multiple hole (floor ceiling) observed in different areas of the facility exposed dirty observed in the boiler room. 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 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Multiple handsinks observed soiled with build up. 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.
Excess water from coffee machine observed dispensing inside hanwashing sink. Discontinue
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.
ROP salmon observed thawing in the ROP packaging. Discontinue unpackage before thawing
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
Mac & cheese 117F caramelized onion 108F stored in hot holding. Food was placed in the unit less than half hour. Food was reheated to 165F. PIC to train staff on hot holding 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Cooked foods/ RTE foods stored in walk in observed without date marking. Provide made/discard date before storing. Per staff foods were prepped the night before
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.
Hood filters and attachment observed heavily soiled. Clean to remove Hood sticker expires 5.25.26
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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
PIC unable to provide rinsing detergent for the high temp dishwasher. Discontinue. Staff to use 3 bay sink until detergent is available
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.
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
Low temp diswasher observed washing at 35F. Repair to wash 120F minimum
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
high temp diswasher observed washing at 117F . Provide Repair
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Sanitizer bucket holder observed over 500ppm quats. (cos)
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.
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
Facility interior/ exterior around equipments observed in need of deep cleaning interior of glass carousell machine observed with black substances build up interior of prep sink/ 3 bay sink observed soiled ice machine observed soiled with black substances build up multiple kitchen shelvings observed soiled with visible food debris . 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.
During the inspection walkthrough hot water throughout the facility was at 45F. Maintenance was able to provide repair while inspector was on site 150F was verified by the end of inspection process
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Multiple kitchen handsinks observed blocked by different items. Remove keep accessible at all time to prevent contaminations by hands. PIC to monitor handwashing
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.
Multiple pipe under 3 bay sink (low temp dishwsher ice bin ) observed leaking. Provide 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 throughout the facility (under equipments) observed in need of deep cleaning walls backsplash observed soiled with black substances and build up soils. Clean to removed
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.
Restrooms observed without employee must wash hands signage. Provide signage
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.
Walkin unit observed without operating light. Provide lighting.
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.
Multiple mice dropping observed on the floor under multiple equipments throughout the facility. Clean to remove IPM report was provide on site and showed multiple catches.
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
Dead mice observed upstairs in the glue trap causing foul smells. 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Facility observed with multiple unused equipments on site and clutter build up. Clean and organize to remove
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
Multiple hole (floor ceiling) observed in different areas of the facility exposed dirty observed in the boiler room. 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 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Multiple handsinks observed soiled with build up. 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, Mar 20, 2026 · Original Source
Inspection
Jul 14, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 14, 2025 · Original Source
Inspection
Apr 24, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Apr 24, 2024 · Original Source
Inspection
Dec 8, 2023
Passed
2 recorded violations
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Asterisk missing on Brucnh menus eggs any style supply
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.
New prep area without a hand washing station supply in new prep area
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, Dec 8, 2023 · Original Source
Inspection
Dec 4, 2023
Failed (extension granted)
3 recorded violations
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Asterisk missing on Brucnh menus eggs any style supply
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.
New prep area without a hand washing station supply in new prep area
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.
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, Dec 4, 2023 · Original Source
Inspection
Dec 1, 2023
Failed
2 recorded violations
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Asterisk missing on Brucnh menus eggs any style supply
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.