Inspection
Sep 18, 2026
9 recorded violations
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Dirty food contacts stored next to clean equipment in ware washing 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.
More about food not protected from contaminationOfficial wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean vent covers on all refrigeration units on line Clean shelving at wall behind serving/prep line
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
Equipment and Utensils Air-Drying Required (C)
Inspector’s notes
Repeat violation: Wet nesting/stacking wet food contact containers etc without proper airdrying
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.
More about equipment or utensil issuesOfficial wording
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s notes
Repeat violation: Storing food contact pan containers on side - must be store inverted
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.
More about equipment or utensil issuesOfficial wording
Handwashing Sinks-Location and Placement (Pf)
Inspector’s notes
Small prep area outside of office does not have a hand sink - Install hand sink PIC/CFPM will cease food prep in this area until a hand sink can be installed
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 wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on ceiling vents and attachments Kitchen/prep/ware washing/storage Built up soils on floors under and behind equipment Kitchen/prep/ware washing/storage Built up soils on walls 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.
More about cleaning or sanitizing problemsOfficial wording
Storing Maintenance Tools (C)
Inspector’s notes
Raise all mops brooms etc 6" above the floor
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Gaps under doors to the exterior - Pest proof
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.
More about building upkeep issuesOfficial wording
No wording provided in the official record.
Inspector’s notes
Post inspection signage - Provided during inspection
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Sep 18, 2026 · Original Source