Inspection
Apr 17, 2026
11 recorded violations
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Provide a vomit cleanup kit on site (procedures to be emailed to the owner)
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
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw shell eggs observed stored above tomatoes.Discontinue Maintain a separation of raw & ready to eat items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Items in the refrigerator & freezer units observed with items stored on the floor.Elevate all stored items at least 6 inches off the ground during storage. Stored items missing covers/wraps.Provide wraps/covers during 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.
More about food not protected from contaminationOfficial wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Prepped items in the walkin refrigeration unit missing datemarkings.Provide datemarkings on all prepped items held 41F or below for over 24 hours.
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
Clean the wire rack shelving next to the dish machine to remove rust/soils/damaged foil wrap.Resurface
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
Backflow Prevention (P)
Inspector’s notes
Provide an air gap at the food prep sink. (discussed with the owner to discontinue basement prep)
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.
More about water, plumbing, or sewage problemsOfficial wording
Maintaining Refuse Areas and Enclosures (C)
Inspector’s notes
The outside trash location observed with debris on the ground.Clean 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.
More about building upkeep issuesOfficial wording
Hand Drying Provision (Pf)
Inspector’s notes
Paper towels missing at the handwash sink.Provide
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Clean & organize the basement prep location elevate all stored items off the floor at least 6 inches.
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
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the floors under/around all cook line equipment & basement to remove soils. Clean the interior floors of the walkin units to remove soils.
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
No wording provided in the official record.
Inspector’s notes
Provide a choke safe employee on site (post certificate)
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, Apr 17, 2026 · Original Source