Inspection
Mar 27, 2026
5 recorded violations
Official wording
Thawing (C)
Inspector’s notes
Bags of frozen spianch observed being thawed in the three bay sink at room temperature. Discountinue and ensure proper thawing methods.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed Efo-rice Cassava Leaf on the prep table refrigerated unit with an internal temperture of 50F. Provide proper cold Holding of 41F or Below
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked meat located in the steam table at 126F. Address and ensure all TCS food are being maintained at 135F and above. Goat to be reheated to 165F to ensure no bacterial growth.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Interior of the oven observed visible soils. Clean to remove White Coffin freezer observed with excess frost build-up. Defrost and clean to remove Floors throughout the kitchen area were observed to be soiled . 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.
More about cleaning or sanitizing problemsOfficial wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
No soap was observed at the bar handwashing sink at the time of inspection. Handwashing sinks must be supplied with soap at all times to allow proper handwashing and to prevent contamination of food. Provide soap and maintain at all time
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Mar 27, 2026 · Original Source