Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
7 inspections
Inspection
Apr 28, 2026
Passed
3 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 kit and instructions for responding to incidents of vomiting and Diarreal Events I provided and review instructions during inspection 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Refrigeration unit on line (open top sandwich/salad prep 60 F Cheese 53 F Diced tomatoes 49 F and 58 F PIC took corrective action during inspection. Refrigeration company called and the unit is out of use until it can maintain 41 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.
Official record from Boston Inspectional Services Department, Apr 28, 2026 · Original Source
Inspection
Apr 17, 2026
Failed
3 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 kit and instructions for responding to incidents of vomiting and Diarreal Events I provided and review instructions during inspection 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Refrigeration unit on line (open top sandwich/salad prep 60 F Cheese 53 F Diced tomatoes 49 F and 58 F PIC took corrective action during inspection. Refrigeration company called and the unit is out of use until it can maintain 41 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.
Official record from Boston Inspectional Services Department, May 27, 2025 · Original Source
Inspection
May 16, 2025
Failed (extension granted)
9 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed staff removing gloves and putting new pair gloves before washing hands. PIC to train staff on when to wash. Unsatisfactory handwashing observed during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Black beans 122F-124F stored in hot holding unit. PIC voluntarily discard the products and new products was pulled from the upright hot holding unit. PIC 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.
Refrigeration unit observed without a conspiciuous thermometer. Provide a thermometer to all the units missing a thermometer.
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.
Official record from Boston Inspectional Services Department, May 16, 2025 · Original Source
Inspection
May 9, 2025
Failed
9 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed staff removing gloves and putting new pair gloves before washing hands. PIC to train staff on when to wash. Unsatisfactory handwashing observed during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Black beans 122F-124F stored in hot holding unit. PIC voluntarily discard the products and new products was pulled from the upright hot holding unit. PIC 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.
Refrigeration unit observed without a conspiciuous thermometer. Provide a thermometer to all the units missing a thermometer.
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.