ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
15 inspections
Inspection
May 22, 2026
Report filed
3 recorded violations
majorCode 590.004/4-501.110-PFFood temperature
Official wording
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
Wash temp 131 F All ware washing is to be performed in 3 bay sink until High temp dish machine is in compliance with the Massachusetts Food Code
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
Final rinse is 95 F IMD is 133 F This unit cannot be used until it is in compliance with the Massachusetts Food Code All ware washing must be performed in 3 bay sink
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceilling tiles in food storage 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 22, 2026 · Original Source
Inspection
May 8, 2026
Failed (extension granted)
5 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths not stored in a sanitizing solution
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
Wash temp 131 F All ware washing is to be performed in 3 bay sink until High temp dish machine is in compliance with the Massachusetts Food Code
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
Final rinse is 95 F IMD is 133 F This unit cannot be used until it is in compliance with the Massachusetts Food Code All ware washing must be performed in 3 bay sink
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 walls ceiling and all attachments - Kitchen/ware/pantry/washing including behind and under dish washing facilities
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
Ceilling tiles in food storage 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, 2026 · Original Source
Inspection
Apr 23, 2026
Failed
5 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths not stored in a sanitizing solution
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
Wash temp 131 F All ware washing is to be performed in 3 bay sink until High temp dish machine is in compliance with the Massachusetts Food Code
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
Final rinse is 95 F IMD is 133 F This unit cannot be used until it is in compliance with the Massachusetts Food Code All ware washing must be performed in 3 bay sink
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 walls ceiling and all attachments - Kitchen/ware/pantry/washing including behind and under dish washing facilities
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
Walls in ware washing area has patchwork nails and is not smooth durable and easily cleanable Ceilling tiles in food storage in disrepair Stained ceiling tiles in pantry area Provide proper drain cover to drain under high temp dish machine
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, 2026 · Original Source
Inspection
Dec 17, 2025
Report filed
6 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Using milk crates for shelving in walk in units
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.
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
Clean interior of ice machine
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.
Built up soils on cooking equipment through out cooking 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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on walls ceilings floors and attachments - Coffee station ware washing kitchen/prep/storage and mop room
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
Walls in Coffee station kitchen ware washing storage and mop room are in disrepair - all must be smooth durable easily cleanable Rust on wire shelving in storage and walk in units
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, Dec 17, 2025 · Original Source
Inspection
Dec 10, 2025
Failed
6 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Using milk crates for shelving in walk in units
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.
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
Clean interior of ice machine
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.
Built up soils on cooking equipment through out cooking 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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on walls ceilings floors and attachments - Coffee station ware washing kitchen/prep/storage and mop room
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
Walls in Coffee station kitchen ware washing storage and mop room are in disrepair - all must be smooth durable easily cleanable Rust on wire shelving in storage and walk in units Rust on exterior of grease trap - Ware washing
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths not stored in a sanitizing solution I reviewed proper storage with 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.
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 wire shelving - Storage room
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
Dust and built up soils on walls pipes ceiling vents etc Kitchen/prep/warewashing/storage/Dining room areas
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
Rust on grease trap
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths not stored in a sanitizing solution I reviewed proper storage with 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.
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 wire shelving - Storage room
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
Dust and built up soils on walls pipes ceiling vents etc Kitchen/prep/warewashing/storage/Dining room areas
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
Rust on grease trap
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 8, 2025 · Original Source
Inspection
Dec 19, 2024
Passed
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Mouse droppings under cookline ice machine and bibb rack. Clean and monitor for activity. Provide current pest 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.
Official record from Boston Inspectional Services Department, Dec 19, 2024 · Original Source
Inspection
Dec 17, 2024
Failed
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Mouse droppings under cookline ice machine and bibb rack. Clean and monitor for activity. Provide current pest 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.
Official record from Boston Inspectional Services Department, Dec 17, 2024 · Original Source
Inspection
Sep 23, 2024
Report filed
3 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Ice build up on interior of ice cream and exterior soils build up on exterior
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 - Under and behind all equipment (Kitchen/prep/ware washing/storage) Built up soils on walls and attachments (Kitchen/prep/ware washing/storage) Built up soils on ceiling and attachments (Kitchen/prep/ware washing/storage)
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
Chipped paint on floor - floor is in disrepair throughout (Kitchen/prep/ware washing) Walls not smooth and easily cleanable (Kitchen/prep/ware washing) Rust on exterior of grease trap Rust on exterior of First Aid Kit on wall No indirect plumbing on food prep sink
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 23, 2024 · Original Source
Inspection
Aug 30, 2024
Failed
3 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Ice build up on interior of ice cream and exterior soils build up on exterior
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 - Under and behind all equipment (Kitchen/prep/ware washing/storage) Built up soils on walls and attachments (Kitchen/prep/ware washing/storage) Built up soils on ceiling and attachments (Kitchen/prep/ware washing/storage)
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
Chipped paint on floor - floor is in disrepair throughout (Kitchen/prep/ware washing) Walls not smooth and easily cleanable (Kitchen/prep/ware washing) Rust on exterior of grease trap Rust on exterior of First Aid Kit on wall No indirect plumbing on food prep sink
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
In use wiping cloths not stored in a sanitizing solution
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Using milk crates for shelving in walk in units and food storage
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.
No splash guard between hand sink and beverage cup/juice area- Beverage area
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.
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
Cafe area - Refrigeration unit 60 F At time of inspection no TCS Foods in unit
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
Ice cream scoops stored in standing water in hand sink
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Heavy build up of soils/splashings/dust/debris on floors walls ceiling and all attachements throughout - Kitchen/prep/cooking line/storage/ware washing/beverage areas
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all unused and unnecessary equipment/organize kitchen/prep/warewashing storage area
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
Ceiling fan missing cover Rust on exterior of grease trap - Ware washing Ice build up on floor of walk in unit Rust on can opener bracket attached to table Hand sink hot water knob broken/being repaired during inspection - 2 other hand sinks in area
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 9, 2024 · Original Source
Inspection
Apr 23, 2024
Failed
14 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
No splash guard between hand sink and beverage cup/juice area- Beverage area
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
In use wiping cloths not stored in a sanitizing solution
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Using milk crates for shelving in walk in units and food storage
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.
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
Cafe area - Refrigeration unit 60 F At time of inspection no TCS Foods in unit
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
Ice cream scoops stored in standing water in hand sink
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Heavy build up of soils/splashings/dust/debris on floors walls ceiling and all attachements throughout - Kitchen/prep/cooking line/storage/ware washing/beverage areas
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all unused and unnecessary equipment/organize kitchen/prep/warewashing storage area
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
Ceiling fan missing cover Rust on exterior of grease trap - Ware washing Ice build up on floor of walk in unit Rust on can opener bracket attached to table Hand sink hot water knob broken/being repaired during inspection - 2 other hand sinks in area
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.